Aubergine and spinach lasagna with a feta cheese and tomato filling

The What:

Ca 8 sheets of spinach lasagna (depending on how big your oven safe dish is), fresh or dried

1 large aubergine

Ca 250 g fresh baby spinach

2 packets of crushed tomatoes (400 g each)

1 pkt feta cheese

1 cup sour creme

1/2 onion

3 garlic cloves, crushed

1 tbsp chili flakes

1 vegetable bullion cube

Salt and pepper

Grated cheese

The How:

1. Set your oven to ca 200 degrees Celsius
2. Cut the aubergine into 1cm thick slices, but on the cutting board and cover with salt. Leave for about 20 minutes.
3. In the mean time, make the sauce. Finely chop the half onion and crush the garlic gloves. Fry in olive oil in a pan until the onion is shiny. Add the bullion cube, salt and pepper and the chili flakes. Add the crushed tomatoes, stir and bring to the boil. Add more salt, pepper and chili flakes if you feel it's needed!
4. Wash the baby spinach and let dry.
5. Wash the aubergine thoroughly and fry gently until soft in a frying pan with plenty of olive oil.
6. Mix the feta cheese with the sour creme, add some pepper.
7. In your oven safe dish, layer the ingredients, starting with part of the tomato sauce, the lasagna sheets, the feta cheese mix, spinach leaves, aubergine and then the sauce again. The last layer should be lasagna sheet and tomato sauce. Top with some grated cheese.
8. Put in oven for ca 20 minutes.

Serve and enjoy!

Olive gnocchi with garlic fried cherry tomatoes, chili and basil

The What:

400 g fresh potato gnocchi

½ pot fresh basil

1 jar of green olives with pimento

1 finely chopped chili or 1 tbsp of chili flakes

250 g cherry tomatoes in different colors

grated Parmesan cheese for serving

The How: 

1. Boil the gnocchi according to the instructions on the packet. 
2. Half the cherry tomatoes, press the garlic, chop the chili, slice the olives and coarsely chop the basil leaves. 
3. Fry the tomatoes with the garlic in some olive oil in a frying pan. 
4. Add the boiled gnocchi, the chili, the olives and lastly the basil. Taste and add salt and pepper as needed. 
5. Serve the gnocchi with freshly grated Parmesan cheese and top with fresh basil leaves.

Add some extra olive oil after plating, and a few extra turns with
the pepper grinder.

Chevre chaud on a bed of tomato and avocado salad

The What:

(4 people)

4 hand fulls of mixed salad

2 avocados

1 pkt of cherry tomatoes

4 pieces of country style bread, preferably sour dough

2 rolls of chevre cheese, ca 130 g each

Dressing:

4 tbsp of olive oil

2 tbsp of balsamic vinegar

1 tbsp honey

salt and pepper

The How: 

1. Put the oven to 200 degrees Celsius.
2. Wash the salad and pat dry. Divide equally on the 4 plates. 
3. Cut the avocados into halves and slice into smaller pieces, add to the salad on the plates. Cut the cherry tomatoes into halves and add them to the salad as well. 
4. Brush the bread with some olive oil. Cut the cheese into slices, ca ½ cm thick and put on top of the toast. Place the toast in an oven safe dish and place in the oven for about 10 minutes or until the cheese has melted. 
5. Top the salad with the hot toast and spoon over the dressing. 

The sweet honey and the strong taste of the chevre mixed with the balsamic vinegar is amazing!

Chevre is one of my favorite cheeses to use in food!

Turbot with asparagus, new potato and lemon butter sauce

The What:

(4 people)

2 medium sized turbots

1 bundle of asparagus

12 new potatoes

1 bunch of fresh basil

salt, ground white pepper

Sauce:

½ dl olive oil

4 tbsp of margarine

zest from one lemon 

2 tbsp lemon juice

The How:

1. Set the oven to 125 degrees Celsius.
2. Indent the fish skin using a sharp knife, creating small pockets just under the skin. Stuff the pockets with fresh basil, add salt and white pepper to the fish. Put the fish into the oven and bake for ca 30 minutes. 
3. Wash the potatoes and boil until soft.
4. Bring water to the boil, add the asparagus and let boil for ca 3 minutes. 
5. Put olive oil and butter in a saucepan and let the butter melt. Add lemon zest and lemon juice and heat up. 
6. When the fish is done, remove the skin and take out the nice white fillets and put on a plate. Add potatoes and asparagus, top it all with the butter sauce. 

Great taste and a lot easier than it looks!

The turbot with fresh basil, straight from the oven!

Mozzarella Salad

The What: 

(4 people)

4 packets of mozzarella cheese

4 hands full of mixed salad

2 avocados

1 pkt of cherry tomatoes

Dressing:

4 tbsp of olive oil

2 tbsp of balsamic vinegar

1 tbsp of honey

1 clove of garlic, crushed

salt

pepper

The How:

1. Wash the salad and pat dry. Divide equally on four plates. 
2. Half the avocados and slice into smaller pieces, add to the salad on the plates. 
3. Slice the cherry tomatoes into halves and add them to the salad as well. 
4. Top the salad with one piece of mozzarella to each plate, cut a cross on the top of it.
5. Mix together the ingredients for the dressing, and spoon this over the salad and the cheese. 
6. Top with a few fresh basil leaves!

Easy, light and good!

Unfortunately I've managed to loose my good camera, so the pictures aren't as good as I'd wish.  

"Moussaka" - or something similar

The What: 

(4 people)

1 shallot onion, finely chopped

2 cloves of garlic, finely chopped

600 g of minced meat
1 can of diced tomatoes

8 small tomatoes

1 red pepper (paprika)

1 large aubergine

2 hands full of fresh baby spinach leaves

2 vegetable bouillon cubes

A few drops of soy sauce

Chili flakes

salt, pepper 

Cheese, for example feta cheese, pecorino, parmesan or gruyere

The How:

1. Slice the aubergine in ca 1 cm thick slices, put them on a cutting board and put salt over them. Leave for about 30 minutes. 
2. Finely chop the shallot and the garlic, gently fry in a frying pan until soft. Add the minced meat, salt and pepper. 
3. Cut the tomatoes into quarters, cut the pepper (paprika) into smaller pieces. Wash the baby spinach. Add to the minced meat in the frying pan.
4. Add the can of diced tomatoes, the 2 bouillon cubes, the drops of soy sauce as well as the chili flakes. Let simmer while you prepare the aubergine.
5. Wash the salt off the aubergine thoroughly and fry them until soft in plenty of olive oil in another frying pan. 
6. Put one slice of the aubergine on a plate, top with the meat sauce and then a slice of cheese. Repeat until you're satisfied with the height (I usually do three aubergine slices so it doesn't tip over). Top the pile with another slice of cheese, a spinach leaf and some chili flakes. 

"Moussaka" or something like it

ENJOY! It tastes even better the next day so make a lot and throw the left overs in a lunch box!

Chévre and Bread Salad

The what:

(4 people)

4 hands full of baby spinach (or other salad if you prefer)

ca 10 cherry tomatoes cut in half

1 can of red beans, carefully washed

ca half a loaf of sourdough bread

1 roll of chévre 

For the dressing:

3 msk (tblsp) extra virgin olive oil

2 msk (tblsp) balsamic vinegar 

1 msk (tblsp) honey

1 clove of garlic, crushed

salt and pepper

The How:

1. Put the bread in the oven at about 200 degrees Celsius (392 degrees Fahrenheit) for around 5 minutes or until a little crispy and warm. Tear into smaller pieces. 
2. Wash the spinach leaves and cherry tomatoes thoroughly under cold water. Pat dry. Put a hand full of spinach leaves on each plate. Top with the tomatoes. 
3. Wash the beans under cold water, let dry. Add to the plates along with the crispy bread pieces.
4. Slice the chévre into thinner pieces and add a few pieces (around 4 each was enough) to each salad plate.
5. Mix all the ingredients together for the dressing. Top the salad with the dressing. 

Simple, fast and so good! The bread and the beans make the salad even more filling. If you want you can of course have the bread on the side with a bit of butter on. All in all a fresh salad that will definitely go in my lunchbox for tomorrow!

Chévre and bread salad

New blog, new style!

By recommendation from a fellow blogger (read her blog Be Careful With That Axe Eugine, http://wafflejabber.blogspot.se), I decided to ditch my old blog (http://foodsnack.posterous.com/) and start a new one here on Blogger. 

This new blog will be in English so that more of you can check out my recipes, it will be updated more frequently and have a more user friendly layout. 

Cauliflower pure with aubergine and tomato salad

Be expecting the first amazing recipe shortly!