Author Archives: EvaH

Chevre Dip

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160127 Chevre Dip-1124
Delicious to serve as a dip with crackers/raw cut up vegetables or as a sauce together with your meal (salmon, meat, vegetables…).

100 g chevre
100 ml crème fraiche
½ red onion, finely chopped
1 tsp dried thyme
Salt and pepper
½ pomegranate, seeds

1. Soften the pomegranate by squeezing/rolling the fruit between your hands. Cut in half and squeeze out the seeds into a bowl.
2. Mix the crème fraiche and the chevre with a fork. Add the onion, then the spices.
3. Stir in most of the seeds from the pomegranate but leave some for the decoration.

Roasted Vegetables

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160127 Roasted Vegetables-1125Anything goes here. I’ve put together a meal consisting of my favourite vegetables. The most important is to cut the vegetables in appropriate sizes so that they will be done at the same time. With this dish, I think that the Chevre Dip and the Apple Mustard Sauce goes really well.

1 red onion
1 large courgette
Chestnut mushrooms
1 red pepper
1 green pepper
1 large parsnip
3 Jerusalem artichokes
1 large carrot

Oven at 210 C

  1. Place all cut up vegetables on a large baking tray.
  2. Drizzel with oil, add some salt and pepper
  3. Roast in oven for 45-55 minutes (depending on the size of your vegetables).

Spicy Baked Artichoke Dip

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This is a great dip to use with cut up vegetables or crackers. Take it easy with the Tabasco as the dish becomes spicier during the time in the oven. You can always sprinkle some more chili flakes on top afterwards if it is not spicy enough. (Another name for this dip is “Petra’s Great Dip”).

400 g marinated artichoke hearts
75 ml mayonnaise
30 g parmesan cheese, finely shredded
4-5 drops of Tabasco
2 tbsp Lemon juice
(Salt and pepper)
Chili Flakes

  1. Oven at 200 C
  2. Chop the artichokes
  3. Add the remaining ingredients.
  4. Taste and add some salt and pepper if needed (the parmesan provides some saltiness and you will have heat from the Tabasco)
  5. In a large ovenproof dish, spread the mix in a thin layer.
  6. Top with some chili flakes
  7. Bake in oven 15-20 minutes.

Spinach Soup

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1601 Spinach Soup -1110A wonderful soup with a distinct wine taste. Take care in choosing the wine.

2 shallots, chopped
1 tbsp butter
1 tbsp cooking oil
400g frozen spinach
250 ml vegetable (or chicken) stock
150 ml wine (white or rosé)
4-5 drops of tabasco
Salt
Black pepper
3 tbsp crème fraiche

A few fresh spinach leaves for decoration

  1. Sauté the shallots in the butter/oil. Add the frozen spinach and fry until thawed.
  2. Add the stock and wine. And let simmer a few minutes. The longer it simmers, the more liquid evaporates and the taste of the wine becomes stronger.
  3. Remove from heat and process with a hand held blender.
  4. Return to heat. Taste. Add more water/stock if needed.
  5. Add a few drops of Tabasco, salt and black pepper. Simmer a few minutes. Taste and add more seasoning if needed.
  6. Stir in the crème fraiche and bring to a boil.
  7. Shred the spinach leaves, sprinkle over soup.

Chicken Chorizo Casserole

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1601 Chicken Chorizo Casserole-1031 A chicken dish full of flavours inspired from a Louisiana recipe. For some added heat, I like to choose the picante chorizo. A dish that is well suited to be prepared in advance and just re-heated before serving.

Serves 6

600 g chicken fillets, cut into pieces
3-4 tbsp soy sauce

1 onion, chopped
1 garlic clove, crushed
Olive oil to fry in
1 tsp chili powder
2 tsp thyme

600 g chopped tomatoes (canned)
4 bay leaves
200 ml chicken broth

200 g chorizo (dry cured pork sausage), sliced and halved
100 ml single cream
Salt and pepper

Red, green and yellow peppers, thinly sliced
Lemon juice
Salt and pepper

Cooked rice
Chili flakes

  1. Marinate the chicken in soy sauce for about 20 minutes.
  2. Combine the peppers, seasoning and lemon juice, set aside to marinate a bit.
  3. Cook the rice.
  4. Fry the onion and garlic for a few minutes. Add the spices.
  5. Add the tomatoes, broth and bay leaves. Cover and simmer for 10 minutes.
  6. Add the chicken, simmer for another 20 minutes (until done).
  7. Add the chorizo and the cream, simmer for another 5-6 minutes.
  8. Remove the bay leaves.
  9. Season if needed.
  10. Serve the casserole with peppers and rice, sprinkle with chili flakes.

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The Tomato Soup

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160113 The Tomato Soup-1040

Quick and delicious! One of my favourites. Creamy and as spicy as you’d like. Can be made dairy free and low fodmap if you leave out the crème fraiche topping or just substitute it. (Low fodmap: you can use some tofu cream cheese whipped up with some rice milk to make it smooth, use lactose free creme fraiche or use some soy based sour cream – if based on soy protein, not whole beans).

Serves 6
800 g chopped tomatoes
500 ml coconut milk
1 tsp Sambal Oelek or other chili paste
300 ml water
2 cubes vegetable stock (fodmap friendly)
Salt, if needed

100 ml Crème fraiche
Chili flakes

  1. Add all ingredients (except crème fraiche and chili flakes) and let simmer for 15-20 minutes.
  2. With a handheld blender, mix into a smooth soup.
  3. Add some salt if needed.
  4. Whisk the crème fraiche.
  5. Serve with chili flakes on top and a dollop of whipped crème fraiche.

Duo Salmon Flower Starter

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160113 Salmon Flower-1026
This recipe is inspired by a Cordon Bleu recipe. Easy to make but requires a bit of time. Dairy free and low fodmap.

Serves 6

550 g salmon, skin and boneless
2 tbsp lemon juice
Salt and pepper

6 tomatoes

Dressing:
100 ml watercress
30 ml red wine vinegar
1 tsp Dijon mustard
100 ml olive oil
Salt and pepper

Green part of 2 spring onions, finely chopped

Mixed leaves (including rocket salad)

140 g smoked salmon

  1. Oven at 180C
  2. Wrap the salmon in foil with lemon juice and seasoning and bake in oven 12 minutes (or until done)
  3. Cut out the top, inner, hard part of the core on each tomatoe. Then make a shallow cross through the skin at the bottom. Dip briefly (45 seconds) in boiling water and then transfer to ice cold water. The skin will have curled up slightly and can now be easily removed.
  4. Peel the tomatoes (set aside some of the peel to be used as decorations), cut into 8 wedges. Cut out the seed so that only 8 “petals” remain. Set aside.
  5. Combine all ingredients for the dressing and run in a blender until smooth
  6. In a bowl, mix the fresh salmon with finely chopped spring onion (green part) and 6 tbsp of the dressing
  7. In a bowl, toss the mixed leaf salad with remainder of the the dressing
  8. Cut the smoked salmon into thin strips.
  9. To assembly as a flower: Place some salad on a serving plate. Create a small ball of cooked salmon on top of the salad, possibly using a small round mold. Line the base of the ball and 2 cm up the sides with smoked salmon strips and then, as the outer part of the flower, place 8 tomato petals (overlapping each other) around each mold. Take a small piece of peel and press down in the middle of the peel on the top of the crab flower.

Almond Crusted Cod with Sweet Potato Wedges, Roasted Carrots and Tomato Sauce

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160113 Almond Crusted Cod-0968
This dish is inspired by a Swedish salmon recipe with mustard sauce. It is a dairy free/low fodmap recipe.

Serves 6

1 kilo cod loins

Crust:
70g almond, blanched and roughly chopped
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp chopped dill
Salt (from a salt mill)

Tomato Sauce:
12 (1,5 kg) tomatoes, cut each in 4 wedges, then in half creating 8 pieces from each tomato
2 red peppers, cut into pieces
1 fennel bulb, cut into pieces
3 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper

Roasted Carrots:
I kilo carrots, halved lengthwise
3 tbsp olive oil
1 tbsp maple syrup (100% pure)
2 tbsp lemon juice
Salt and pepper

Sweet Potato, wedges
Salt
Olive oil

2 lemons, wedges
Oven at 200C

  1. Roast tomato sauce vegetables with oil, vinegar and seasoning in 200 C 40 min
  2. Coat the carrots with the oil, syrup, juice and seasing and roast them for 20 min in 200 C
  3. Roast potato wedges with the oil and salt for 30 min in 200 C
  4. Combine the ingredients for the crust
  5. Spread crust over fish
  6. Bake in 200 C oven for 10-12 minutes (depending on thickness of the fish)
  7. With a hand held blender, briefly process the roasted vegetables into a sauce.
  8. Serve with lemon wedges on the side

 

Baked Spinach Dip

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This recipe is adapted from a Georgia (US) recipe. The versatile dip can be used as a sauce (e.g. with smoked salmon) or as a dip with nachos, vegetables or bread. Why not try the Gluten Free Crisp Bread with it?

 

Serves 15 as an appetizer

1 onion, chopped
1 garlic clove, crushed
Rape seed oil
500 g frozen, chopped spinach
1-2 tsp sambal oelek or other chili paste (or a few drops of Tabasco)
A pinch of salt
2 tbsp red wine vinegar
150 g cheddar cheese, grated
100 g Philadelphia cream cheese
3-4 tbsp quark or crème fraiche
Chili flakes

Nachos or vegetables for dipping

  1. Oven at 200C
  2. In a large pan, fry the onion and garlic in a bit of oil
  3. Add the spinach, continue to fry until the liquid is gone
  4. Add the spice (sambal oelek, chili or tabasco), salt and the vinegar
  5. Add the cheese and crème fraiche. Stir until heated.
  6. Pour into oven proof dish (possibly several individual serving dishes).
  7. Sprinkle with chili flakes.
  8. Bake in oven 15-20 minutes.

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Aubergine Parmigiana

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160106 Parmigiana Starter-0946

A good Parmigiana should be made with a great roasted tomato sauce and lots of cheese! This one is a favourite!

Serves 6
3 medium aubergines, sliced lengthwise about 1 cm thick
Olive oil
400 ml tomato sauce
4 eggs
80 g parmesan cheese, grated
200 g mozzarella, thinly sliced
Fresh basil
Salt and pepper
Tomato Sauce:
1 red pepper, cut into pieces
4 (0.5 kilo) large tomatoes, cut into pieces
1 red onion, cut into 6-8 pieces
1 cloves of garlic, crushed
2 tbsp balsamic vinegar
5 basil leaves, shredded
Olive oil
Salt and pepper

Spinach leaves
 

  1. Oven at 200 C
  2. Place all vegetables for the tomato sauce on an oven tray, sprinkle the garlic, vinegar and oil on top. Roast 30 minutes. When done (soft and slightly charred), let cool, place in blender and mix until semi-smooth.
  3. Sauté the aubergine slices in oil over high heat. Place on paper towels to absorb some of the oil.
  4. Cover the bottom of a casserole dish with ½ of the tomatoe sauce
  5. Whisk one egg and pour on top
  6. Place a layer of aubergines and sprinkle some salt on top
  7. Pour remaining sauce on the aubergines
  8. Spread ½ of the parmesan cheese on the sauce and all of the mozzarella
  9. Put some of the basil on the mozzarella
  10. Layer the remaining aubergines on top
  11. Spread the remaining parmesan on the aubergines
  12. Whisk 3 eggs and pour on top
  13. Place some basil leaves on the dish and place in the oven. Bake 20 minutes.
  14. Serve on a bed of spinach leaves, with some ham or with some gluten free bread.

Anchovy Courgette Pasta

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160106 Courgette Anjovy Pasta-0775

The courgette pasta, courgette cut into long spaghetti strands (you do need a spiral slicer/spiralizer), is wonderful when combined with a flavoursome sauce. This anchovy sauce is both salty and sharp in taste, the perfect addition to this dish!

4 anchovies (tinned)
1 onion, chopped
1 tbsp tomato puree
Chili flakes
2 tbsp olive oil
2 tbsp capers

400 g chopped tomatoes
200 ml black olives, chopped

A handful of dry roasted pecans, pine nuts and pistachio nuts
Parmesan cheese, grated

5 courgettes, spiralized

  1. On medium heat, fry the anchovies and onion in the oil
  2. Add the tomato puree and chili flakes. Let cook 1-2 minutes
  3. Add the capers and cook another minute
  4. Add tomatoes and olives.
  5. Let simmer 5-10 minutes
  6. In a dry frying pan, toast the nuts, then add them to the anchovy mix.
  7. Using a spiralizer, create spaghetti looking strands from the courgette.
  8. Fry the courgette a few minutes on high heat.
  9. Serve with some Parmesan cheese.