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Roasted Brussels Sprouts with Salchichon and Herb Crusted Pork Loin

23/6/2017

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Brussels sprouts are a great source of vitamin C, and good with potassium and fiber.
​I enjoy them in many different forms and this side dish with spicy, hot Spanish salami,
salchichon, in the oven with brussels sprouts tossed in olive oil and seasoned with salt and pepper still makes my mouth water, they were just that good. 
I served them with a herb crusted pork loin that was oven roasted on top of kale, shredded beetroot, and carrots. I tossed the kale mixture with olive oil and salt and pepper before setting them on the roasting pan. 
The kale mixture gave a robust and deeper flavor to the pork, creating a flavorful combination with the herb mix I rubbed into the pork. The herb mixture had dried thyme, sage, oregano, salt and pepper with just a hint of rosemary all mixed in olive oil. 
I set the brussels sprouts and the pork with kale mix into the oven next to each other, as they both require 30-40 minutes in 170C / 350F oven. 
A great meal with tasty zest and aroma. I hope you'll enjoy it! Till next time
~ Cheers!

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Books & Spoons Recipe for THE STRAWBERRIES AND RHUBARB PIE

18/6/2017

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As requested at the Instagram, the rhubarb strawberry pie is here. There are as many recipes for this delight as there are bakers out there, but this one I like because it has a great balance of sweet from the dough and sour from the rhubarb. 
I hope you enjoy this and have a very happy, sunny, summer Sunday. And if you happen to celebrate a Father's Day today, have a sweet one!
~ Cheers!

  • 4 eggs
  • 2 dl sugar
  • 2 tsp baking powder
  • 5 dl of wheat flour
  • 2 tsp of vanilla 
  • 1 dl of butter, melted
  • 1 dl of milk 

  • 2-3 rhubarb stems
  • 1-2 dl strawberries 

Crumble topping:
  • 50g butter, soft
  • 1 dl of sugar
  • 1 tsp of vanilla
  • 1 dl oat flakes
  • 1 tsp cinnamon
  1. Wash the rhubarb stems and slice the them
  2. Slice the strawberries 
  3. Mix a crumble mix of soft margarine, sugar, vanilla, oat flakes, and cinnamon.
  4. In another bowl mix the eggs and sugar until foamed. 
  5. Mix the dry ingredients together and add to the foam.
  6. Fold the margarine and milk into the dough while mixing as little as possible.
  7. Spread the dough on a baking sheet 
  8. Place rhubarb slices and strawberries on the dough.
  9. Sprinkle the crumble mix on the top.
  10. Bake the pie at 175 degrees for about 30 minutes.

Serve with vanilla sauce or with ice cream
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Roasted Turkey Breast & Barley Dinner Ideas

16/6/2017

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The more I use barley instead of pasta or rice, the more I like it. I often cook it in a vegetable broth to add to its taste. It has impressive nutritional benefits -

Half a cup of hulled barley contains:
  • 326 calories
  • 11.5 grams of protein
  • 2 grams of fat
  • 0 grams of cholesterol
  • 68 grams of carbohydrate
  • 16 grams of dietary fiber (64 percent of daily requirements)
That same serving provides the following portion of your daily allowance of minerals and micronutrients:
  • 3 percent of calcium
  • 18 percent of iron
  • 40 percent of thiamin
  • 15 percent of riboflavin
  • 21 percent of niacin
  • 15 percent of vitamin B6
  • 5 percent of folate
  • 30 percent of magnesium
  • 25 percent of phosphorus
  • 12 percent of potassium
  • 17 percent of zinc
  • 23 percent of copper
  • 50 percent of selenium
  • 90 percent of manganese
Beta-glucans are a type of fiber that is found in barley. Recently, beta-glucans have undergone extensive studies to determine their role in human health.
They have been found to lower insulin resistance and blood cholesterol levels, thereby lowering the risk of obesity as well as providing an immunity boost.

*Source: Medical News Today*


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Radish, Carrots, Bell Peppers, Mediterranean baby lettuce, Roasted Turkey Breast
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Radish, Sweet Peas, Carrots, Mini Cucumbers, roasted Turkey breast, Barley
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Radish, Sweet Peas, Carrots, Mini Cucumbers, roasted Turkey breast, Barley
Here are three meals that I prepared from one turkey breast, a basket full of summer veggies, and some barley. 
The barley and turkey salad for the lunch picnic from the night before leftovers was a big hit. Especially the diabetic friend was interested to find more about the use of barley with her diet and was positively surprised. 
I hope you enjoy these meal ideas and inspiration. 
Till next time
~ Cheers!
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Books & Spoons Recipe for CHILLED STRAWBERRY-RHUBARB SOUP

9/6/2017

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Rhubarb is one of those foods that takes me immediately back in time to the younger years, in a different country, with my family. It grew in the garden of my parents' summer place and was a stable ingredient during the childhood summers. 
Many rhubarb pies and crisps have been eaten with vanilla sauce, but I think my favorite is still the strawberry rhubarb chilled soup. 
To have oatmeal cookies with rhubarb soup is a must for me. I also like the soup to be on a runny side, instead of the pudding consistency that some enjoy. 
I eat it as it is, I eat it with yogurt, with müesli, with ice cream, with panna cotta... 
I hope you enjoy it! Till next time
~ Cheers!


STRAWBERRY RHUBARB SOUP

  • 4 cups ½-inch pieces rhubarb, fresh
  • 3 cups water
  • 1½ cups strawberries
  • ½ cup sugar
  • 1 TBSP Vanilla
  • 2 TBSP cinnamon
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  1. Bring rhubarb, sugar, and 3 cups water to a boil in a large saucepan. 
  2. Cook until the rhubarb is very soft and broken down about 5 minutes.
  3. Add strawberries and let it gently boil for a minute.
  4. Add vanilla and cinnamon
  5. Transfer to a medium bowl. 
  6. Refrigerate, stirring occasionally, until cool, at least 20 minutes. 


You can add mint, basil, even a dash of freshly ground black pepper on top for service. 
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Fresh Potato Salad with a Jalapeño Salsa Chicken

2/6/2017

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June has arrived with the sunny days and summer fun.
One of my favorite side dishes during the season is the Fresh Potato Salad.
You can make as many different variations of it as you can imagine, and each time it is delicious and the colors on the plate just lovely! 

This time I had a jalapeño salsa chicken breasts with it. The salsa was hot and went well with a salad on the side. An easy and fast mean to make and serve during the season. I baked the chicken in the oven, seasoned with salt and pepper and the salsa on the top. 
The leftovers from the chicken were tasty the day after on the side of a green salad, eaten cold or heated up, your choice. 
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                          Jalapeño Salsa
  • 10 fresh jalapeno peppers 
  • 2 tomatoes
  • 1 white onion, quartered 
  • 1/4 cup chopped fresh cilantro or more to taste 
  • 2 cloves garlic, smashed 
  • 1 lime, juiced 
  • 1 teaspoon salt 
  • 1 teaspoon ground black pepper
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  1. Place jalapeños in a saucepan with enough water to cover. 
  2. Bring to a boil. 
  3. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. 
  4. Remove the jalapenos with a slotted spoon 
  5. Chop off the stem, and place them in a blender. 
  6. Add the tomatoes and boil for couple of minutes to loosen the skin. 
  7. Peel the skin from the tomatoes and add tomatoes to the blender.
  8. Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. 
  9. Blend to desired consistency. Season to taste.
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