Cauliflower soup

Decorate with capers and chive
oil.

Cauliflower soup may belong to summer but with capers you get a nice winter touch to it. This is a bit healthier version with no cream or butter in it but you may also add some for special guests. I did not even use any salt or pepper and it was still tasty.

This recipe is for 4-5 persons:

1 large cauliflower

½ broccoli
1 liter of milk (less if also using cream)

500 g shrimps

1 jar of capers
½ dl chive (1 pot)
1 dl oil
Salt
Pepper
(for special guests try also with 2 dl cream and 100 g butter)

Cook vegetables in milk.

Mix the chive with oil
in a blender.

Cut the cauliflower and broccoli into small pieces. Cook them in milk on medium fire for about half an hour. Do not burn the milk! Mix the milk and cooked vegetables with a hand blender.

Fry the capers for a couple of minutes in oil.

Mix the chive and oil in a blender.

Just before serving mix the shrimps in to the soup. Do not boil the shrimps because the structure will become otherwise like chewing gum. Taste with salt and pepper. Serve soup on the plates, add capers and chive oil.

Fry the capers.

After 30 minutes mix
the vegetables and milk
with a hand blender.

Cod with herbs

Klippfiske is a dried and salted cod especially eaten in Norway. I read on Wikipedia that the Spanish saw Norwegians to preserve the fish like this in the 16^th century and started to use this method in Spain and later in Portugal. Of course they did not call it klippfiske but baccalao. This recipe is not the baccalao stew but a pan fried cod with some vegetable and herbs.

400 g dried and salted cod

1 fennel

2 shallots

Sugar peas

1 dl thyme

1 dl parsley

1 egg

Oil

Wash the salt off from the fish and put the fish in to bowl or casserole with 3 liters of water. You need to change the water every 8-10 hours for 2-3 days in order to get the salt out of the fish. When the fish is in the water keep it in the fridge.

After 2-3 days take the fish out from the water and dry it with a paper napkin or similar. Cut the herbs. Mix the egg. Dip both sides of the fish in the egg and then in the herbs. Fry the fish on a frying pan with some oil (about 3 minutes on both sides). During the last minute add the sliced fennel, shallots and peas.

Avocado pasta

I have always thought that it is really difficult to cook a tasty vegetarian meal that is also healthy. Of course butter, cream and cheese do always the trick, but how to make tasty and healthy food?

Try this spicy avocado pasta J

2 avocados

2 garlic cloves

1 small chili

1 lime

Handful of fresh basil

30 g parmesan cheese

30 g sovrano cheese (kind a like parmesan)

Olive oil

Salt

Pepper

Press the garlic cloves and mix it together with sliced chili. Press the the lime juice on it. Cut the avocados in small cubes and add them to the mix together with grated cheese and fresh basil. Mix it well. Add salt, pepper and olive oil.

Cook the pasta and mix it together with the avocado mix. So good J

Caribbean inspired banana-curry chicken

Never tried banana in cooking and always wanted to try something from the Caribbean cuisine. This delicious chicken in banana-curry sauce will take you to totally new spheres.

4 fillets of chicken

2 bananas

1 tsp mustard

2 tsp curry

1 grated zest of lime
3 tbsp butter

Juice of ½ a lime

Coriander according to your taste

0,5 dl of water

Salt
Pepper

Pre-heat the oven to 225 ˚C. Mix all the ingredients into a smooth paste. Make deep cuts to the meat and pour the sauce on them. Make sure the sauce also goes in to the cuts. Let the chicken to cook ca 20 minutes. During this time you may cook the rice.