Avocado med Soya

Dette er den simpleste opskrift jeg indtil nu har bragt hér på bloggen, og er måske nok nærmere om et "godt-kombi-tip" fremfor en egentlig opskrift.
....Og ja, det er så simpelt som avocado med et skvæt ikke for kraftig soya - god som en simpel forret eller snack midt på dagen.

Gulerod-Ingefær-Kokos Suppe

En fantastisk suppe med inspiration fra det thai / vietnamesiske køkken, der både luner på en kold dag og ser blændende godt ud!

Afhængigt af hvor vild du er med chili, kan mængden af cayennepeber justeres, hvor den angivne mængde giver en mediumstærk suppe.  

Ingredienser (4-6)

2 spsk Olie

2 Løg

2 Fed hvidløg

50 g Ingefær

1-2 cm Korianderrod (1-2 spsk hakket)

500 g Gulerødder

1/2 tsk Cayennepeber

1 L Grøntsagsboullion

4 dL Kokosmælk

1 Lime

1 spsk Fiskesovs

Frisk koriander

Peanuts

Fremgangsmåde

Hak løg, hvidløg og gulerødder. Opvarm olien i en stor gryde og steg løg, hvidløg og korianderrod i 2 min før gulerødde og cayennepeber tilsættes. Steg videre i yderligere 4 min under omrøring. Tilsæt boullion og lad suppen simre underlåg ved svag varme i 1 time.  

Blend suppen og tilsæt kokosmælk plus yderligere 2-4 dL vand. Hak stilkenene (mængden justerer du selv) fra den friske koriander som tilsættes suppen, der endeligt justeres med saften fra limefrugten og fiskesovs. 

Servér suppen toppet med hakket frisk koriander og peanuts. 

Tomat-Fersken Suppe

Da jeg forleden gennemgik min bunke af gamle udklip med opskrifter, faldt jeg over denne suppe, som jeg ikke erindrer at have lavet i noget lignende 5000 år. Oprindeligt indeholder den karry, som jeg hér har udskiftet med cayennepeber og desuden rundet den af med fløde.

Efter gensynet med denne smukke suppe er jeg sikker på der ikke går længe før den igen kommer på menuen, da den er både hurtig, billig og perfekt afstemt hvad angår chilistyrke, sødme og syrlighed. 

Ingredienser (4)

Suppe:

2 Løg

4 Fed hvidløg

2 spsk Olivenolie

1 tsk Cayennepeber

400 g Flåede tomater fra dåse

350 g Fersken fra dåse

Salt/peber

3/4 L Grøntsagsboullion

2 dL Fløde

Topping:

Tigerrejer lynstegt (ca 1min) med knust hvidløg i olivenolie på en glohed pande.

Creme fraiche

Fremgangsmåde

Hak løg og hvidløg og svits i olivenolien 3-4 min sammen med cayennepeber. Tilsæt de resterende ingredienser og lad suppen simre under låg ved svag varme i 45 min. Blend suppen, tilsæt fløde og smag til med salt og peber. 

Servér toppet med tigerrejer og creme fraiche. 

Spinatrulle med Laks

Mit første 2011 indlæg har måtte vente lidt på sig, men hér kommer det altså i form af denne spinatrulle med laks, som i øvrigt var på nytårsmenuen i 2010.
Opskriften stammer fra min søster, som ofte serverer den - og med stor succes!
Derfor efter snart to år henslængt i min opskriftmappe, har jeg endelig fremtryllet en version i mit køkken. Den er ideel som forret, hvor et hjemmelavet hvidløgsbrød passer som fod i hose, og selvom looket er lidt 80'er,  må du endelig ikke vende denne skønne rulle ryggen...

Ingredienser (6)

15 g Smør

450 g Frossen spinat (hakket)

4 Æg

1 tsk Citronskal

200 g Røget laks (hakket)

150 g Flødeost

100 g Cremefraiche 

2 spsk Frisk dild (hakket)

Salt/peber

Fremgangsmåde

Optø spinaten og befri for overskydende vand, før den blendes med smøret. Del æggene i blommer og hvider. Pisk blommerne sammen og tilsæt spinaten sammen med citronskal. salt og peber. Pisk hviderne stive og fold dem forsigtigt i. 

På en bageplade med bagepapir fordeles spinatmassen i et rektangel ca 1 cm tyk. Bag midt i ovnen ved 190 grader i 10 min (skal være fast men ikke tør). Dæk med et vådt viskestykke og stil spinatpladen i køleskabet minimum 2 timer. 

Til fyldet blandes flødeost, cremefraiche, dild og laks og der smages til med salt og peber. Fordel fyldet på spinatpladen, men lad de yderste 2-3 cm være frie, og rul spinatrullen stramt op startende med den længste side. 

Pak rullen ind i film og lad den hvile 2-3 timer på køl før servering. 

Græskarsuppe

Glem ikke de skønne græskar her i det farverige efterår....

Ingredienser (4)

1 Hokaidogræskar

2 Kartofler

1/2 Rød chili

5 Fed hvidløg

1 Lille bundt frisk timian

Oliven olie

3 Løg

4 spsk Balsamico

1 L Grøntsagsboullion

1 Citron

Salt/peber

Creme fraiche

Bredbladet persille

Fremgangsmåde

Skræl kartoflerne og skrær dem og græskarkødet ud i mindre stykker. Hak ligeledes chili og hvidløg groft og placer dem sammen med kartofler og græskar i et ovnfast fad beklædt med bagepapir. Hæld en god sjat olivenolie over, drys med timian og bland godt før det hele bages i en forvarmet ovn ved 200 grader i 1/2 time. 

Skær løgene i skiver og steg dem i lidt olivenolie indtil de begynder at blive bløde. Tilsæt balsamico og lad dette koge godt ind. Tilsæt de bagte grøntsager samt boullion og lad suppen simre 15-20 min under låg før den blendes og smages til med citronsaft, salt og peber.

Server suppen toppet med creme fraiche og hakket bredbladet persille. 

Tomatsuppe & Guacamole

Here is a version of a soup posted in the September/October issue of Jamie Olivers magazine "Jamie" as a quick and nourishing meal perfect for weekdays - and it really is (I spend 45 minutes preparing both the soup and guacamole with no stress at all!)
Beside being easy and quick to prepare, this soup (both with and without guacamole) tastes amazing.
- With its rustic consistense, of both the soup and guacamole plus plenty of both chili & garlic, this dish is perfect for a cold and dark October evening.

Ingredients (2 persons)

Soup:

500 g Cherry tomatoes

4 Large tomatoes

1 Red chili

4 Garlic cloves

Olive oil

1 1/2 Onion (medium sized)

4 tbs Balsamic vinegar

1 Small handfull coriander

Salt/pepper

Guacamole:

1 Avocado

2 Red chilis

1 Lime

1 Small spring onion

2 tbs Creme fraiche

1 Small handfull coriander

Salt/pepper

Directions

Guacamole: Halve and stone the avocado. Remove the flesh and add the lime juice. Add chopped- chili, spring onion & coriander and blend briefly. Stir in creme fraiche, season with salt and pepper. 

Soup: Turn the oven on to 250C. Quarter the large tomatoes and put them, together with the whole cherry tomatoes, in a roasting tray. Halve the chili and add to the tomatoes together with crushed garlic. Drizzle with olive oil, season with salt and pepper and toss everything together. Put on the top shelf of the oven for 20-30 minutes.

Slice up the onion and fry in olive oil in a pot at medium heat until they start to soften. Add balsamic vinager and let it cook away. Stir occasionally. 

Add the tomatoes to the onions and briefly blend - the consistency should be fairly rustic. Chop up the coriander (safe a little for topping) and stir it in before seasoning with salt and pepper.

Serve right away topped with guacamole, coriander, and a drizzle of olive oil.

Sellerisuppe

Fall equals soup, doesn't it?! 

In my head it does and I'll probably post lots of different soup recipes in the comming few months. 

Here is one with celeriac topped with parmesan and garlic-roasted croutons made of rye bread.

Ingredients (4 servings)

Soup:

2 tbs Rapeseed oil

4 Scallots

1 Celeriac

2 Garlic gloves

1 L Vegetable boullion

1 Small bundle fresh thyme

5 tbs Lemon juice

1 tbs Acacia honey

Salt/pepper

Topping:

4 Slices of a good rye bread 

2 tbs Reapeseed oil

1 Garlic glove

50 g Parmesan

Fresh thyme

Directions

Croutons: Slice up the bread in suitable pieces (e.g. 1x1x1 cm) and finely chop the garlic glove. Heat up the oil and fry the croutons with garlic on low heat - remember to turn the croutons once in a while. They will be done in 15-20 minutes.

Soup: Finely chop scallots and garlic. Cut the celeriac into small squares. Heat up the oil in a pot and fry scallots and garlic for 3-4 minutes at medium heat. Add 2/3 of the celeriac and fry for another 5 minutes. Add boullion and thyme, and simmer for approximately 30 minutes. In the meantime, boil the rest of the celeriac squares in saltet water for 7-10 minutes. 

Blend the soup and adjust with acacia honey, lemon juice, salt and pepper. 

Serve the soup warm with boiled celeriac squares and topped with bread croutons, freshly grated parmesan and fresh thyme. 

Ærtesuppe med Gedeost og Brødcroutoner

So simple and yet so delicious!

Ingredients (4 persons)

4 tbs Olive oil

2 Garlic gloves

2 Onions

450 g Peas 

1 L Vegetable soup stock

1 dL Cream

2 tbs Lemon juice

Salt/pepper

4 Thick slices of bread

4 tbs Broad-leaved parsley (finely chopped)

4 tbs Basil (riped into small pieces)

100 g Goat cheese (hard)

Directions

Croutons: Slice up the bread in suitable pieces (e.g. 1x1x1 cm) and finely chop one of the garlic gloves. Heat up 2 tbs oil and fry the bread pieces with the garlic on low heat - remember to turn the croutons once in a while. They will be done in 15-20 minutes. 

Soup: Heat up 2 tbs oil in a pot and fry sliced garlic and onion for 3-4 minutes. Add soup stock and simmer under the lid for 10 minuttes. Add 300 g of the peas and heat for another 2 minutes (the peas will loose they beautiful color if they are cooked too long). Blend the soup and add the rest of the peas - heat very shortly. Add cream and adjust with lemon juice, salt and pepper. 

Serve immediately topped with chopped parsley, riped basil, crumbled goat cheese, and the bread croutons.

Sommerruller

This is just one variation of Vietnamese summer rolls which are always a succes!

- You can also try to mix with rice noodles, avocado, fresh mint, thai basil, bean sprouts, scrimp, tofu....and so on and on...

Ingredients (4 rolls)

4 Rice papers

1 Carrot

1/4 Cucumber

1/2 Mango

4 tbs Coriander (chopped)

2 tbs Peanuts (chopped)

2 tbs Sweet chili sauce

1 tbs Lime juice

1 tsp Fish sauce

Directions

Cut the carrot into fine shreds (julienne) and slice up the cucumber and mango into slightly thicker strips than the carrot. Mix a dressing of Sweet chili sauce, lime juice, fish sauce, and peanuts.

Soak the rice papers (one at a time) in cold water untill soft and dry off excess water with a clean tea towel.  Arrange carrot, cucumber, mango, and coriander in the middle of each rice paper. Fold the bottom half of the rice paper over the filling. Holding it firmly in place, fold in the sides of the rice paper and roll the entire pile up to close the top. 

Cut the spring rolls in two halves and serve with the dressing.

Misosuppe

This yummy miso soup makes you feel soooo good....

Ingredients (2 persons)

7 dL Vegetable soup stock

50 g Miso

1 tbs Fish sauce

1/2 Lime

1 tsp Acacia honey

1 Spring Onion

100 g Tofu

2 Pak choy

100 g Egg noodles

1 Handfull Coriander

2 tbs Sesame seeds

Directions

Finely chop spring onions and coriander. Cut the tofu into 1x1x1 cm squares. Prepare the pak choy by cutting off the stalk and divide the single leaves into 2 pieces. Furthermore, prepare the noodles as directed by the manufacturer and roast the sesame seeds on a dry pan for approximately 10 minutes.

Disolve the miso in the hot (NOT boiling) soup stock and adjust with fish sauce, lime juice, and honey. Add pak choy, spring onion, tofu, noodles and half the coriander - heat (still not boil) for approximately 5 minutes and serve immediately topped with coriander and sesame seeds.

Avocadosuppe

This soup is a great starter for the summer! - I prefer it cold, but it can also be served varm.

Ingredients (4 persons - its heavy, hence small portions)

2 Avocado

3 Spring onions

1 Garlic glove

4 tbs Lemon juice

1 dL Creme fraiche (minimum 18%)

1/2 tsp Cayenne pepper

8 dL Vegetable soup stock

Salt/pepper

1/2 Mango

10 Cherry tomatoes

Directions

Blend avocado, 2 spring onions (the 3rd is left for topping), garlic, lemon juice, creme fraiche, and cayenne pepper. Add hot soup stock and adjust with salt and pepper. If you prefer this soup warm - serve right away. If cold is your preference - cool off in the refrigerator.

At serving, top with mango and tomato cut into small pieces plus finely chopped spring onion.

Gulerods-Tomat Suppe med Canneloni Bønner

You better make a large portion - this soup tastes even better the following day.

Ingredients (3-4 persons)
2 tbs olive oil
2 Onions
2 Garlic gloves
1/4-1/2 tsp Cayenne pepper
250 g Carrots

250 g Cherry tomatos

9 dL Vegetable soup stock

1-2 tbs Lemon juice

Salt/pepper

400 g Dried canneloni beans 

A handfull fresh basil

100 g Black olives

100 g Parmesan

Directions 

Soak the beans in cold water for 12 hours and boil them according to the manufacturer (alternatively, you can substitute with canned beans). Peel the tomatoes. Do this by making a small cross in the skin before leaving them in boiled water for 30-60 seconds. Run cold water over the tomatoes and the skin can easily be peeled off. Chop up garlic, onions, and carrots.
Heat up the oil in a pot and fry the two kinds of onios for 3-4 minuttes before adding cayenne pepper and carrots. Fry for another 2 minuttes, add soup stock and boil on low heat under lid for 20 minuttes. Blend the soup and adjust with lemon juice, salt and pepper.
By serving, top with fresh basil torn into small pieces, chopped olives, and freshly grated parmesan.

Bonus
Tomatos are said to have a preventive effect against breast- and head cancer plus protective against neurodegenerative diseases. Carrots are rich in beta-carotene (which can be metabolised into vitamin A) dietary fibre, antioxidants and minerals; and the cannelloni beans are a good protein source.

Hvidløgssuppe

This super delicious soup keeps the doctor on distance.

Ingredients (2 persons)
2 tbs Olive oil
2 Shallots
6 Garlic gloves
1/2 L Vegetable soup stock
1 tbs Flour
1 dL Milk (3,5%)
1/2-1 tbs Lemon juice
Salt/pepper
A handfull broad-leaved parsley

Directions
Chop up shallots and garlic gloves. Heat up the olive oil in a pot and fry the onions 2-3 minutes during stiring before whisking in the flour. Add the soup stock little by little during further whisking. Boil under the lid at low heat for 20 minutes. Blend the soup add the milk and finely chopped broad-leaved parsley. Adjust with lemon juice, salt and pepper.
Serve with bread; e.g. flatbread with nigella seeds and dried onions.

Bonus
Garlic have an antibacterial, antifungal, and antiviral effect. Beside these actions, garlic is believed to help preventing both cancer and heart diseases.