Soft boiled egg with broad beans & shrimps #110

Well not much effort goes into this recipe but that´s one of the charms of tapas, you can keep it as simple as you like. I used frozen broad beans when I made this and I think they work great but if you have fresh ones then you should of course use them.

Soft boiled egg with broad beans & shrimps

eggs

dill

broad beans

fresh shrimps

salt

Boil the egg until soft and peel and plate it, quickly boil the beans and put on top of the egg with the shrimps and garnish with some fresh dill. Done.

Salad with shrimps, fennel, carrots & orange #109

A newly discovered salad for me, I tried similar salads before especially with oranges and carrots but the addition of fennel and shrimps took it to another level. Serve it on it´s own or as an side or on a buffé table.

Salad with shrimps, fennel, carrots & orange

carrots
fennel
fennel dill
oranges
olive oil
salt, black pepper
fresh shrimps

Peel the shrimps, peel and shave the carrots. Pick the dill from the fennel and then slice it thin. Cut away the peel from the orange and cut fillets. Squeeze what´s left of the orange and combine the orange juice with some olive oil, a little bit of salt and black pepper. Combine all ingredients and season to taste. Serve.

Chicken skewers with smoked paprika and mint yoghurt #108

What makes this taste really good is the Spanish smoked paprika powder I picked up during vacation, with a little luck you can find it in a good grocery store otherwise search online because the taste is great and can be used for all lot of stuff.

Chicken skewers with smoked paprika and mint yoghurt

wooden skewers
chicken breast
dried Provencal herbs
smoked paprika powder
Greek yoghurt
olive oil
fresh mint
lemon juice
salt, pepper

Soak the wooden skewers in water, this will keep the skewers from burning and it won´t split a easily. Cut the chicken breast in stripes, about 3-5 pieces for each breast is usually a good size. Combine the chicken with olive oil, smoked paprika powder and the dried Provencal herbs and let marinate for an hour.

Meanwhile chop the mint and combine with the yoghurt and season with salt, pepper and lemon juice. Then thread the chicken on the skewers and grill or fry in a pan. If the skewers are to long to fit in the pan you can fry them without the skewers and add them after frying. Fry until cooked through and serve immediately.

Scrambled egg with dill marinated crayfish and sour cream #107

If you add eggs to anything it´s more or less impossible to fail, it goes great with seafood as well. This recipe is more or less a standard scramble with salted crayfish tail that I marinated with fresh dill and a little bit of lemon juice. The sour cream add a little bit of acidity and it´s nice to serve something cold to a mostly hot dish.

Scrambled egg with dill marinated crayfish and sour cream

eggs

cream

crayfish tails

fresh dill

lemon

sour cream

salt, pepper

Chop the dill and combine withe the crayfish tails and a little bit of lemon juice. Scramble the eggs in a pan with a little bit of cream on medium heat until it´s creamy. Season the eggs with salt and pepper. Serve the scramble warm with the crayfish and sour cream on top.

Scallop in dashi with wakame and chili oil #106

For this broth I use a store bought dashi powder that you can get at an asian supermarket. I follow the instructions on the package and I use dried wakame that I soak in water and then add to the dashi. 

There are several brands of dashi so feel free to season it to taste, I simply add a little bit of japanese soy to mine but everything goes.

Scallop in dashi with wakame and chili oil

scallops

dashi powder

dried wakame

fresh red chili

chives

leeks

japanese soy

vegetable oil

olive oil

dried chili

Combine water with the dashi powder and bring to a simmer, season with the soy. Soak the wakame in water for ten minutes. Discard the water after soaking and add the wakame to the dashi. Roughly chop the red chili and mix in a blender with a little bit of vegetable oil until smooth.

Slice the leeks and chives, sear the scallops in the olive oil, season with salt and pepper. Slice the seared scallop in a few slices. If the scallops are small then serve more than one. In a bowl add the wakame from the dashi and put the scallop on top, add the leeks, chives and a few drops of chili oil and some sprinkles of dried chili. Finnaly add the dashi broth on top. Serve varm.

Roasted butternut squash with pine nuts & balsamic vinegar #105

Squash and pumpkin is a ingredient I very rarely use, most of the time I think it´s get to sweet or tasteless. However this recipe is one of the better I tried, it´s very important that you don´t skip the nuts or vinegar because there are barely no acidity in the butternut and it´s get very soft after roasting so a little bit of texture from the pine nuts are perfect. But you can replace the butternut for any other pumpkin and replace the pine nuts with for example almonds, pumpkin seeds if you like.

Roasted butternut squash with pine nuts & balsamic vinegar

butternut squash
pine nuts
honey
balsamic vinegar
salt, pepper
olive oil

Peel and remove the seeds from the butternut, cut into smaller pieces. Dress them with some olive oil, salt and pepper and roast on the highest heat you can in the oven. When they are cooked through add a little bit of honey and the pine nuts and roast for another five minutes.

Remove from the oven and drizzle with balsamic vinegar and a little more honey and olive oil if necessary. Serve warm.

Chanterelles on toast with Parmesan cheese #104

Chanterelles on toast with Parmesan cheese

fresh chanterelles

white bread

parsley

garlic

thyme

butter

olive oil

shallot onion

salt, pepper

Fry the bread in butter until golden. Dice the garlic and slice the onion, chop the parsley rough. Fry the chanterelles in butter and olive oil with the garlic, onion and a little bit of thyme. Season with salt and pepper. When the chanterelles are done add the parsley. Put the chanterelles on top of the toast and grate some Parmesan cheese on top. Serve immediately.