Grilled corn on the cob with chili & parsley # 32

Grilled corn on the cob with chili & parsley

Corn
Chili
Parsley
Butter
Oil
Salt, pepper

Cut each cob in 2-3 pieces, toss in some oil and then grill on each side until done. Melt some butter and add the chopped parsley, chili, salt and pepper. Add the corn and toss in the butter.

Spicy crayfish # 31

Spicy crayfish

Cooked crayfish
Oil
Parsley
Garlic
Fresh chili
Onion
Paprika powder
Salt, pepper

Split the crayfish in half, chop the onion and slice the garlic and chili. Heat oil in a pan an fry the chili, onion and garlic for about a minute, turn up the heat and add the crayfish and spices. Roast for about thirty seconds constantly stirring. Serve.

Mushrooms with herb & garlic cream cheese # 30

Mushrooms with herb & garlic cream cheese

Mushrooms
Butter
Thyme
Cream cheese
Parsley
Chives
Garlic
Salt, pepper
Oil

Slice the mushrooms and fry with butter, oil, garlic, thyme, salt and pepper until golden. Chop the herbs and mix with the cream cheese, add salt and pepper if necessary.

Arrange the mushrooms with the herb cream cheese.

Boquerones # 29

Boquerones is a spanish traditional tapas made from sardines, this recipe is with fresh herring wich has a slightly different taste but either one works fine.

Fresh herring filets
Lemons (for lemon juice)
Olive oil
Parsley
Chili
Garlic
Salt, pepper

Pull the skin of the herring and rinse in cold water, marinate the herring in lemon juice until the flesh has turned white all the way through the filet. Discard the lemon juice and marinate the herring in olive oil, chopped parsley, chili and a little bit of garlic. Season with salt and freshly ground black pepper before serving.

Beans marinated with pesto # 28

Pestomarinated beans

Supersimple and works on it´s own or as a side to almost anything, and if you´re feeling lazy just buy some good pesto and precooked beans and mix. If not you´ll need the follwing.

Beans
Water
Chicken stock
Bay leaves
Thyme

Soak the beans in water overnight, discard the water next day and simmer in new water with chicken stock, bay leaves and thyme. When cooked strain the stock (this can be saved and used for soup bases) and season the beans with olive oil, salt and pepper.

Basil
Arugula
Pine nuts
Garlic
Parmesan
Olive oil
Salt, pepper

Blend it all, I use some arugula as well because with only basil I think it sometimes can be a bit to intense, and I also like the hint of pepper the arugula adds.

Fried chicken wings with Sriracha sauce # 27

Fried chicken wings with Sriracha sauce

fresh chicken wings
oil for frying
salt
water
wheat flour

Mix water with salt to a brine with a salt level of 1,5-2%, put the chicken in the brine and let sit for 24 hours.

Drain the chicken and pad dry, dust with the flour and fry until ready, should be cooked through and crispy after 5-10 minutes. Serve with sriracha sauce.

Momofuku quick salt pickles # 26

Momofuku quick salt pickles

First of all, thanks David Chang for allowing me to steal this recipe. It´s the easiest pickle recipe I ever tried and they are very versatile and can be served on their own, to ramen noodles, tacos, pulled pork, burgers, you name it.

In the original recipe there is only cucumber but I usually add a fennel as well since I think it goes great with the cucumber and is excellent for pickling, so let´s go!

Fennel
Cucumber
1 tablespoon sugar
1 teaspoon coarse sea salt

Cut the vegetables in slices and combine with the salt and sugar, let sit for ten minutes, adjust salt and sugar to taste, you can rinse if they are to salty or sweet. Serve within a few hours.

Fried herring with garlic mayonnaise & lemon # 25

Fried herring with garlic mayonnaise & lemon

Fresh herring (sardines works well if you can´t find herring)
Wheat flour
Salt
Water
Mayonnaise
Garlic
Salt
Oil for frying
Parsley

Mix salt with water to a brine with about 2% salt level. Remove the skin from the herring and put the herring in the brine for 2 hours.

Crush some garlic and mix with mayonnaise, season with salt and pepper.

Heat the oil for frying and remove the fish from the brine, pad the fish dry with som kitchen paper and dust with wheat flour, make sure every inch of the fish is covered. Fry the fish in the oil until golden, remove and sprinkle with salt.

Fry some parsley in the oil, add just a little a the time and be very careful and keep away from the oil because it will splash. Crush the parlsey over the fish and serve.

Grilled plums with brie & honey # 24

Grilled plums with brie & honey

This dish also works really well as an seperate but a little bit unusual cheese dish. Try to find firm plums so the don´t get to mushy when you grill them.

Fresh plums
Brie cheese
Honey
Pepper
Oil

Cut the plums in half and brush with a little bit of oil, grill for about five minutes each, cut the cheese in slices and put the plums on top. Season with black pepper and put some honey on top.

Grilled parsnips with almond & arugula pesto # 23

Grilled parsnips with almond & arugula pesto

Parnsips
almonds
manchego cheese
garlic
arugula
cold pressed rapeseed oil
salt, pepper

Peel and cut the parnsips in long pieces, toss in olive oil and season with salt and pepper. Grill until almost cooked through.

Blend almonds, garlic, arugula for a few seconds. Add the cheese and oil and season with salt and pepper. Put a spoonful of pesto on each parsnip.

Soft boiled egg with soused herring & onion # 22

Soft boiled egg with soused herring & onion

Eggs
Soused herring (matjessill in Swedish, soused according to Google)
Schalotte onion
Chives

Boil the eggs for 5-7 minutes, cool in water peel and cut in halfes. Cut the herring in smaller pieces and top each egg half with one or two pieces. Put the onion on top and then sprinkle with chopped chives.