Green Minestrone Soup

June 16, 2015

Allt om Matt 2015, serves 4.

  • 1 LB romanesco broken into small florets.
  • 1 leek rinsed, thin sliced (shred)
  • 1 LB new potatoes cut into bite size pieces.

Mix potatoes, leek & romanesco in 2 TBS olive oil in a pot.

  • 6 C vegetable broth

Add vegetable broth. Boil covered about 10 minutes.

  • Add 8 oz edamame beans (peas). Cook 2 minutes.
  • Add to pot: 4 diced tomatoes,
  • Shredded basil,  (tear or thin sliced)

Garnish with 2 to 3 oz shaved or  thin sliced parmesan.

Chicken Bacon skewers

June 16, 2015

Allt om Mat 2015, serves 4. Serve with potatoes.

Grill chicken

  • 1 LB chicken fillets (or thin cut thigh meat). Season with 1 tsp salt & 2 pinches pepper.
  • 5 oz bacon

Fold thin piece fillet, wrap with piece of bacon. Thread two skewers through each package. Grill about 10 min.

Peach Mango Chutney Yogurt – mix together: (garnish top of yogurt with some thin slices of peach)

  • 1 C Greek yogurt
  • 3 TBs mango chutney (sweet & spicy)
  • 1 peach, peeled, diced
  • ¼ chopped red onion

Midsummer potato plate

June 16, 2015

Nordstjernan 2015, Serves 4

Prepare potatoes, eggs and herbs on a large plate while potatoes still hot. No dressing, serve with sour cream or creme fraiche and herring.

  • 1 LB potatoes
  • ½ LB red onion finely chopped
  • chives (10 g) cut small length
  • fresh dill (10g) tear or chop coarsely
  • 2 hard boiled eggs quartered
  • salt & pepper

Cook potatoes in salted water, drain. Place potatoes on plate, top with quartered eggs, sprinkle onions, chives and dill just before serving.