Baked sweet potato in Mexican style

My new summer favorite :)

I got a tip for this recipe from a friend of mine. This is just perfect vegetarian dish :)

For 2-3 people you need:

Potato filling:
2 sweet potatoes
14 cherry tomatoes
1 tbsp apple cider vinegar
2 cloves garlic
a box of black beans (about 230 g)
a bit of fresh cilantro
half a tsp smoked pepper powder
1 tsp miso paste

Sour cream:
3 dl sour cream
1 tsp tahini
juice from one lemon
Salt
Pepper

Guacamole:
2 avocados
juice from half a lime
1 dl fresh cilantro
chili according to your taste (I used half a dried chili)
0,5 dl chopped sundried tomatoes
Salt
Pepper

Heat the oven to 200 ºC and bake the sweet potato until ready for about 60-70 minutes. Before putting the potatoes to the oven, stick some wholes to the skin with the fork.

For the sweet potato filling chop the garlic and quarter slice the tomatoes. Put them to a pan with some olive and and cook on a medium fire. Wash the black beans and add them to the tomatoes and garlic. Add the smoked pepper powder, miso paste and apple cider vinegar. Season with salt and pepper. Cook for about 10 minutes. Add the cilantro, mix and take off from the heat.

I usually do not use black beans in cooking,
but I think I will change this in the future.

For the sour cream just mix all the ingredients together.

For the guacamole mash the avocados with a fork and add the chopped chili, cilantro, lime juice and sundried tomatoes. Season with salt and pepper.

After the sweet potatoes are ready take some of the potato and mix it together with the black beans.

Serve the sweet potatoes filled with blackbean mix, guacamole and sour cream.

Charred butternut squash with cold smoked salmon

A glass of rose is a perfect match to this.

Bbq season is here and after grilling way too many burgers I found this nice grilled pumpkin recipe.

For 2-3 persons you need:

1 butternut squash or any other pumpkin
0,5 dl pickled cucumbers
half a grilled onion
some grilled butternut squash
300 g cold (or warm) smoked salmon
1 clove garlic
3 tbsp mayonnaise
2-3 dl sour cream
1 tbsp capers
chive

Grill the butternut squash until the skin is charred. I grilled only half of the squash but then do not burn the cut side. It is easier to grill the whole butternut squash than a half one.

Don't worry if the skin side gets charred,
you only eat what is inside.

To make the filling, chop the pickled cucumbers, grilled onion half, capers, salmon and garlic. Mix them to sour cream and mayonnaise. After the butternut squash is grilled take some of the middle part of the vegetable, chop it and add to the sour cream mix. Season with black pepper and chive.

Pickled celery

So good with deep fried chicken.

I was watching videos on Youtube and I found this Gordon Ramsay's wonderful pickled celery recipe.

Celery (I used the whole bunch)
2 dl cooked water
2 dl sugar
1 tsp whole black peppers (peppercorn)
2 tsp mustard seeds (or and fennel seeds)
half a tsp cloves
half a tsp salt
6 tbsp white wine vinegar

Cut the celery and put them into a jar or a bowl.

Boil up the water and add the sugar. Add the spices and boil up again.

Pour the liquid on the celery and let it cool down. They are ready to eat right after they have cooled down but for better taste wait over night.

These are my new favorites!

Pasta with mushrooms and leek

Creamy and tasty pasta sauce.

This is a nice pasta recipe for all.

For 3 persons I used:

5 sheets of lasagne
3 large mushrooms
1 leek
1 clove of garlic
chicken bouillon
2 dl cream

Cut the mushrooms and and leek. Dice the garlic. Fry the mushrooms on a pan until golden brown and add the garlic. Add the leek and cook for couple of minutes. Pour 1-2 dl of chicken bouillon and let it simmer for 3 minutes. Add the cream.

Boil water and take the casserole off the stove. Add the lasagne sheets and take them out when they are soft. Place the sheets in to the mushroom and and leek sauce and mix.

Season with salt and pepper.

Roasted bell pepper cream cheese

Easy ingredients: bell peppers, cilantro,
green chili and cream cheese.

I have not made this for ages but if you do not find your favorite flavor in the store for cream cheese, so why not to make your own flavor.

For 200 g cream cheese you need:

1 red bell pepper
200 g cream cheese
green chili according to your taste (I used less than a half)
cilantro
salt
pepper

Cut the bell pepper in half and remove the seeds. Roast in the oven for about 30 minutes or until the skin blackens in 200 degrees. When ready, take the peppers out from the oven and place in a deep plate and cover well until the halves are cooled down. Covering the peppers will make it easier to remove the skin from the cooled peppers.

Put the skinned bell peppers in to a bowl with green chili and cilantro. Mix well with a handmixer. Season with salt and pepper.

Put in on bread and enjoy.

Panfried trout in creamy red curry

Excellent in taste and beautiful in colors.

I usually make authentic Thai food but this recipe I like a lot even though it has a European twist in it.

This recipe is for 3-4 people:

400 g trout (or salmon)
1 fish bouillon cube
1 dl water
1 large onion, diced
1 tbsp fresh ginger, minced
2 cloves of garlic, minced
5-7 small broccoli pieces
2 tsp red curry paste
1 dl cream
1 dl coconut milk
2 tbsp sugar
1 tbsp lime juice
1 tbsp fish sauce
1 tsp chili flakes
1 carrot, sliced to julienne

Boil the fish bouillon cube in water. Prepare all the vegetables and dice the fish.

Put some butter to a frying pan and add the diced onion and red curry. Cook about 4 minutes on medium fire. Add the carrots and cook for couple of minutes. Add the fish bouillon, cream, coconut milk, sugar, lime juice, ginger, fish sauce, garlic and chili flakes. Cook on a low fire about 3 minutes.

Fry the fish and broccoli on a frying pan for about 5 minutes. Add the fish and broccoli to the curry and enjoy.