Pimientos de padron # 65

Pimientos de padron

It´s time for a tapas classic, Pimientos de padron is a true spanish classic. Easy to cook and of course delicous, all you need is this.

Pimientos de padrones
Olive oil
Salt

Wash the pimientos and dry them. Heat olive oil in a pan on high heat, roast the peppers until blackened on both sides. Add to a plate and sprinkle with salt. Serve varm.

Gratinated oyster with spinach and parmesan # 64

Gratinated oyster with spinach and parmesan

This is sort of an simple version of the classic Oysters Rockefeller and is a great way to serve oysters if 

you´re not into eating raw oysters.

oysters

fresh baby spinach

garlic cloves

cream

parmesan cheese

salt, pepper

butter

Open the oysters and remove the top shell, pour out some of the juice of the oyster and set aside. Peel and dice a clove of garlic. Add butter to a pan and sauté the spinach with the garlic, salt and pepper. Add a dash of cream and leave to cook for a few seconds.

Add the juice from the oysters to the sauce and grate in some parmesan. You should have a thick stew of spinach and cream with a clear taste of garlic. Place the oysters on a oven proof plate and add a spoonful of spinach sauce to each oyster, grate over some more parmesan for each oyster and put in an hot oven for a couple of minutes. Take out and serve varm.

Langoustines in chili butter and spinach # 63

Langoustines in chili butter and spinach

Langoustine tails, cooked and peeled
butter
fresh red chili
baby spinach
chives
lemon
salt, pepper

A very simple and delicious way to spice up langoustine, you can also do this with raw langoustines. Take out the shrimps about half an hour before serving so it´s not ice cold.

Rinse the spinach, slice the chili and chives. Brown butter in a pan and add the chili, let cook without burning for about 30 seconds squeeze in some lemon juice, season the butter with salt and pepper.

Put some spinach in the bottom of a plate, add the langoustine tails and sprinkle with chives, pour over the browned chili butter, serve.

Snow peas with roasted garlic & chili #62

Snow peas with roasted garlic & chili

fresh snow peas, trimmed
butter
olive oil
fresh red chili
garlic
chives
vinegar
salt
pepper

Peel and slice the garlic, finely dice the chili. Heat butter in a pan and add the chili and garlic, let roast for about a minute and then lower the heat, add chives and a dash of vinegar.

Boil the peas for one minute in salted water, drain from the water and then toss the peas in the butter.
Season with salt and pepper. Serve varm.

Oyster with grapefruit, onion, chili & chives # 61

Oyster with grapefruit, onion, chili & chives

fresh oysters

pink grapefruit

red onion

chives

lemon juice

chili flakes

Open the oyster and place on some salt or crushed ice to keep it standing. Cut filets from the grapefruit and cut into dices. Slice onion and chives. Add grapefruit, onion, chives and some chili flakes to the oyster. Finally squeeze some fresh lemon juice on top. Serve immediately.

If you prefer warm oysters the try my version of the classic Rockefeller oyster.

Smoked mackerel, egg, onion & crutons

Smoked mackerel, egg, onion & crutons

smoked mackerel
egg
red onion
chives
salt, pepper
bread
butter

Remove skin and bones from the mackerel and break into smaller pieces. Peel and slice the red onion, cut the chives in thin slices. Cut the bread into small bits and pan roast in butter.

Boil the eggs until the yolk is creamy, I usually boil on or two extra so I can check one during cooking to make sure the are good.

Peel the egg and break it with a fork, put some mackerel, onion and crutons on top, season with salt and pepper.

Ceviche of cod & blood orange with chives # 59

Ceviche of cod & blood orange with chives

fresh cod

blood oranges

lime

chives

olive oil

salt, pepper

Slice the cod in thin slices and season with salt and fresh lime juice, let sit in frigde for twenty minutes. Cut out filés of the oranges, arrange slices of cod with orange as in the photos.

Squeeze some of the blood orange on top, slice the chives and add on the fish. Finally season with olive oil, salt and freshly ground pepper.

Grilled sole with mango salsa and lime # 58

A great recipe for a tapas but you can easily make it bigger and serve as a main course on a summer day.
I used sole but any white fish that can be grilled is good.

Grilled sole with mango salsa and lime

filets of sole
fresh mango
olive oil
cilantro
chili
salt, pepper
dried chili powder
lime

Dice the mango and marinate in limejuice, olive oil, chopped cilantro, pepper, a pinch of salt and some chili powder. Let sit for half an hour and then season to taste.

Brush the fish with a little bit of oil and season with salt and pepper. Grill on high heat until done. Serve varme with the mango and wedges of lime.

Scrambled eggs in the shell with truffle oil & croutons # 57

Scrambled eggs in the shell with truffle oil & croutons

eggs

cream

truffle oil

bread

butter

salt

pepper

To get an round edge on the eggshell you can either carefully cut it with a small scissor or buy an egg cracker

Wash the eggshells in warm water. To get the eggshells to stand you can put them in cups or something soft and decorative, I used salt but feel free to experiment.

Cut the bread in small cubes and fry in butter in a pan until golden, season with salt and pepper.

Crack the eggs and combine with some cream, salt and pepper. Scramble the eggs on medium heat until creamy. Add a few drops of truffle oil. Scoop the eggs in to the shells, put the croutons on top.