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Books & Spoons Sun-dried Tomato Salmon Recipe

24/4/2015

For the past week, we have had an unexpected, but oh so welcome April 'heatwave' here in Oslo. When the temperatures are in the 20's C / 70's F, no one wanted to spend time inside, but stay outside as long as possible, and eat light, something that is ready quickly.
So here is another salmon recipe, served with a refreshing summer salad of mixed baby greens, Parmesan cheese, strawberries, and sun-dried tomato brushed croutons. I hope you enjoy it
~ Cheers!

Sun-dried tomato salmon

1 Shallot
3 Sun-dried tomatoes
1 Jalapeno
1 Garlic clove
Cayenne pepper
Paprika
Thyme
Salt+pepper

I took all the ingredients, and carefully, with a stick mixer, made into a coarse marinade. Remember to taste it before using it on the salmon, and adjust the spices accordingly.
I brushed it into the skinless, boneless salmon, and baked it in the oven ( 200 C/400 F ) until done. How long that will take, is depending in the size of your fillets, mine was on the smaller size, so it was ready in about 20 minutes.

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Books & Spoons recipe: Colorful Shellfish Stew

17/4/2015

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Sometimes even the best laid plans fail, like when you plan to start the grill season after many glorious days of spring, and then on your planned day of grilling, it is snowing, and plans change on the fly.
Here's a recipe that is a great alternative! It only takes about 30 minutes total time to cook, makes enough for a family of four, and is versatile, you can use shellfish, pork, chicken, or leave all meat out and have a great vegetarian dish with lovely flavors and textures, not to mention the cheerful colors. I hope you enjoy it
~ Cheers!

INGREDIENTS:

500 g / 1 lb raw prawns, peeled and rinsed
2 shallots, chopped fine
1 bell pepper, cut in pieces
1 (about 500 g / 1 lb) sweet potato, cut in pieces
1/2 teaspoon of salt
1/2 teaspoon of curry powder
1 can of chopped tomatoes
1 can of kidney beans
1 small can of coconut milk

Fresh parsley for garnish

1. Sauté the chopped shallots, with cut sweet potato and bell pepper for a couple of minutes with salt and curry powder. (Smaller the cut, faster the process of cooking)
2. Add chopped tomatoes and kidney beans, let it cook for a few minutes on a medium heat.
3. Add coconut milk, let it come to a boil.
4. When the sweet potatoes are nearly done, add the peeled and rinsed prawns, and let it cook until the prawns are done, about 3-4 minutes. Add salt after taste
5. Garnish with chopped parsley

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Books & Spoons - Noodle Salad with Spring Colors

10/4/2015

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The week after a big holiday with lots of heavy food, (cause yes, chocolate is food,) it is a great idea to think a bit lighter on the food affair. And since spring is here, temperatures are rising, it is natural to think different kinds of salads and fresh foods.
The noodle salad is so tasty, as soon as I made it the first time, it became my fast favorite. The sweetness of the mango and cucumber, the heat from the chili pepper, saltiness of the peanuts, the textures, it all just balances so nicely. I love to serve some Naan bread on the side, and if you so desire, soya sauce can be drizzled on the salad on your plate.
This is a quick to make, and is perfect to take with you to work the next day, if you so desire. And of course, if someone is not a fan of fish, it can either be admitted or served on the side. I hope you enjoy it as much as I do
~ Cheers!

INGREDIENTS

1 package (250g / 7 oz) of noodles

1 red chili pepper
2 cloves of garlic
1 lime
1 cucumber
1 mango
2 TBS of olive oil

250 g / 7 oz salmon fillet
salt pepper

peanuts
spring onion
soya sauce

1. Cook the noodles according to the package directions, rinse them off with cold water
2. Set the seasoned salmon fillets into the oven and cook until done, about 15-20 minutes
3. Cut the chili pepper into a thin rings, and crush the garlic
4. Fine zest the lime and squeeze the juice of the lime
5. Mix the olive oil, lime juice and zest, the cut chili and garlic together
6. Cut the cucumber and mango into a thin slices, and mix with the rest of the ingredients
7. Serve the salmon on the top of the noodle salad with slices of spring onion and peanuts

- If you don't want to cook the salmon in the oven, you can also saute pieces of salmon on a pan
- If so desired, soya sauce can be drizzled into the salad on each individual plate

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Books & Spoons: Sweet Celebration

3/4/2015

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At springtime there's a lot of reasons to celebrate, confirmations, graduations, etc. and the closest one at hand, Easter.
Dessert buffet is a great way to please of many visitors, making a bite size desserts, gives a lot of variety and tastes to try.
When planning a dessert buffet, think chocolate, cake, fruit, and creamy. If you have all these bases covered, you are doing well. If you want to make just one dessert and combine all the elements, that goes as well.
Here's a sample of treats, chocolate cupcakes with royal icing and sugar fondant flowers, Florentine pineapple boats, and chocolate cups with strawberry mascarpone cream.
Some the elements can be made a day ahead, saving you from the party day stress.
The sugar fondant flowers are easier to make than you might think. Many stores carry a mold set, that has step by step directions.
Chocolate cups can be made at home from tempered chocolate with balloons or molds, or you can find them ready made from the well stocked food markets.
Make it a fun day in the kitchen, trying some new techniques, and tasting some nice, sweet flavors.

I hope you all have a lovely Easter time
~ Cheers!

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