Fritata and salad topped w. Pecorino cheese

It wasn’t too long ago that we made fritata (as we were informed is the proper name, rather than omelette), but after getting a new delivery from Årstiderna with Pecorino cheese and olive oil it was time again anyways.

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Fritata w. tomatoes topped with Pecorino cheese.

We made a really simple one this time. Just the eggs, water and grate cheese, mix it and pour it into the cast iron pan and then placed thin slices of tomato on top. To get the fritata well done without burning it we use to cover the pan with a lid.

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The simple ingredients for the fritata. Eggs, tomatoes, pepper and cheese for topping. The eggs were of course mixed with some water before ending up in the pan.

For the last few minutes we put the grated cheese on top of the fritata and returned it to the stove with the lid on.

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The final, good-looking result.

We had also go a fresh delivery of vegetables and avocado from Årstiderna this same day, so we enjoyed the fritata with fresh vegetables. Both the bell pepper, cucumber and the tomatoes were some of the freshest vegetables I have ever tasted, even compared to the farmers’ market vegetables that we got during our year in Dublin. The vegetables were amazingly crispy and so filled with flavours. It is definitely not the last time we buy vegetables from Årstiderna simply because of that reason. It was obvious that they had not stored the vegetables for a week in a distribution center before sending them us. They were maybe not freshly harvested, but close enough. Not even our groceries from FRAM are as fresh as these.

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A perfect simple dinner plate. Fresh salad with pecorino topped fritata.

I also want to take the opportunity to brag a bit about the fritata, it was by far the best one I have ever accomplished. Perfect texture all throughout without being burnt or getting stuck in the bottom of the pan. Wonder if that will ever happen again…

Happy cooking,

Cecilia & Magnus

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Blueberry nice-cream

Time again! We bought some really fresh and tasty avocados this week and what better way to make use of that than making some more nice-cream. This time we made a batch with blueberries.

 

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Two bowls of blueberry nice-cream. The perfect summer refreshment?

The recipe is the same that we used in our last nice-cream post. 250g frozen berries, one avocado and some vanilla powder. Place in food processor and pulse until the mixture is smooth and even.

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The ingredients, avocado, blueberries and vanilla powder.

Both blueberries and raspberries make really tasty nice-creams. To add extra to the experience we grated some dark chocolate (85%) on top. It was a perfect combination, where the sweet and bitterness from the chocolate got together nicely with the sourness of the blueberries.

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Blueberry nice-cream topped with some dark chocolate.

So, next time you come across a nice avocado. Pick your favourite berries from the fridge and make a wonderful nice-cream. Let us know how it went!

Happy nice-cream making!

Cecilia & Magnus

Chocolate avocado mousse

Here is another good tip for a tasty, but healthy snack meal or dessert.

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Chocolate avocado mousse for afternoon snack.

Chocolate avocado mousse

Ingredients:

 

  • 1 avocado, ripe
  • 0,5 dl coconut cream
  • 0,5 dl cacao powder
  • Pinch of vanilla powder

 

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Ingredients for the mousse.

How to:

Simply mix all the ingredients together in a mixer with “S-blade” until it’s smooth and creamy.

We had our mousse with some thawed raspberries and lemon zest. It’s nice with some sour to the bitter cacao taste!

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Yummy! Coffee and chocolate mousse with lemon zest and raspberries.

Also served with a cup of coffee with coconut oil.

/Cecilia & Magnus

Raspberry nice-cream!

During warm summer afternoons one of the best snacks you can have is nice-cream! It’s so simple and delicious, especially when you use berries that you’ve picked yourself.

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Nice-cream, healthy and tasty.

Nice-cream of avocado and raspberry

Ingredients:

  • 250 grams frozen raspberries
  • 1 avocado
  • Pinch of vanilla powder
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The three ingredients for nice-cream.

How to:

Make sure the avocado is ripe enough, otherwise it will taste too much avocado. Then simply mix the avocado and berries together with some vanilla powder in a mixer with “S-blade”. Serve directly, preferably in cold bowls if it’s warm outside.

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Delicious and re-freshing.

You can of course use any fruit or berries of your choice, just make sure it’s not too large pieces since it will be difficult for the mixer to handle them frozen.

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Good afternoon snack.

Served topped with cashew nuts and cherries, freshly picked from the garden, and a cup of coffee with coconut oil.

Happy summer snack,

Cecilia & Magnus

Vegetables as pre-dish

Salad to me is really not a dish, if someone tries to serve me salad as a meal I get quite annoyed. It’s just not possible to feel full or satisfied after a salad. Agree? However, it is perfectly fine to eat either before, with or after a meal!

This time we had it before dinner while waiting for the food to cook.
IMG_1389This salad was based with raw savoy cabbage, paprika and tomatoes topped with some feta cheese and avocado.

1. Chop the veggies.
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2. Put in a bowl with vinegar, olive oil, salt and pepper. This time we used a combination of apple cider vinegar and elder blossom vinegar.
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3. Plate and top with some pretty avocado roses to make it more interesting.
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I believe it is important to eat some raw vegetables every now and than to get some of the vitamins that gets destroyed by heat. And don’t forget, it’s indeed very tasty as well.

Enjoy while waiting for your food to cook.

/Cecilia & Magnus