Peach pie with quark

Serve the pie cold. The fresh peach flavor is so nice in this
pie.

It is already May and spring time is here. What suits best for this time than a suprisingly fresh peach pie.

You will need for the dough:

3,5 dl flour
1 dl sugar
2 ts baking powder
2 ts vanilla sugar
Little bit of salt
2 dl cream
0,5 dl melted butter

Filling:
4 peach halves from a can
2 dl quark
1 dl milk
1 egg
1dl sugar

Mix flour, baking powder, salt, sugar and vanilla sugar together. Add the melted butter, egg and cream to the dry ingredients quickly mixing the dough. Smear the pie dish with oil and spread the dough on the dish.

Spread the dough on smeared pie dish.

Slice the peach halves and place the slices on the dough.

Place the sliced peaches on the pie dough.

Mix the quark, milk, sugar and egg together. Pour the mix on peaches.

Mix the quark, egg, milk and sugar well together.

Put the pie in to the oven for 30 minutes in 200 °C. Serve the pie thoroughly cooled with coffee or Chinese green tea.

Hot pear and pineapple salsa

Use the salsa as bed for the salmon.

You would think that USA is just burgers burgers burgers... but it is also chiles, chiles, chiles. For everyone loving hot food USA has many good traditions for hot food. This contemporary New Mexican salsa recipe combines the sweetness of the fruits and hotness of habaneros. You should actually use red pequin quebrados (one type of hot chile) but I only found habaneros at the grocery store.

This recipe serves for 4 people:

2 pears
2 dl pineapples
1 dl dried cranberries
fresh habanero (or red pequin quebrado) according to your taste

Simple ingredients with no added sugar or salt.

Dice the pears and pineapples. Cut the habanero in small pieces. Mix the diced pear and pineapple with habanero and dried cranberries. Let the salsa to stand in a fridge at least 10 minutes before serving.

Mix the ingredients well together.

This hot and sweet salsa is perfect for smoked barbeque salmon or salmon with chile.

I must say I have fallen in love with American cuisine.

Hummus

Main ingredience is the chickpeas for hummus.

Quick lunch? No time to cook anything? Then hummus is something for you. All you need is:

520 g chickpeas
1 tbsp of tahini (you can also make your own tahini from sesame seeds and sesame oil)
Juice from ½ a lemon
4 cloves of garlic
1 - 1,5 dl oil
Salt
Pepper
Parsley

Take the chickpeas from the can and wash them thoroughly. Put them in the mixer together with tahini, lemon juice, garlic, oil and salt. Mix them until it is a smooth paste.

Mix until the chickpeas become
a smooth paste.

Spread the hummus on a plate and leave the sides to be a bit higher than the middle part. Pour some olive oil in the middle and sprinkle some chopped parsley and black pepper on top.

Serve with bread, feta cheese. olives and tomatoes topped with green pesto.

Serve with simple Mediterranean tapas.

Leave the sides higher so you can pour some olive oil in
the middle. Sprinkle some parsley and black pepper on
top.

Potato salad

Serve the salad with hot dogs.

It is still early but we started the barbeque season this weekend already. We got some sausages from our local butcher for some hot dogs. On the side I made a nice potato salad.

700-800 g potatoes
3 dl sour cream or crème fraîche
10 slices of pickled cucumbers (should make about 1 dl)
1 red onion
1 bunt of chive
3 spring onions
½ tbsp white wine vinegar
1 tsp Dijon mustard

Juice from ½ a lemon

½ tbsp sugar

Salt

Pepper

The ingredients.

Some recipes say that when you cook the potatoes you should not peel them but I peeled them in this recipe and cut them in ready pieces for the salad. In this way the potatoes cooked faster. However, you need to see that you do not over cook them. After the potates are cooked pour some cold water to cool them and stop the cooking.

Place the potates on the side and cut the cucumbers, red onion, chive and spring onions in small pieces. Mix them together with sour cream, lemon juice, dash of white wine vinegar, dijon, sugar, salt and pepper. You may try adding more mustard or vinegar if you like, but remember to check the taste before doing this.

Mix the cut vegetables together with sour cream and
lemon juice, vinegar and mustard.

Add the cooked potatos to the salad and mix carefully.

Add the potatoes in the end to the salad.

Put the salad in the fridge for 30 minutes before serving for the flavors to spread evenly in it. Potatosalad is perfect for lunch or as a side dish for hot dogs or steaks.

Let the salad to be in the fridge about 30 minutes before
serving.

Garlic and rosemary brie

Put some garlic, rosemary and olive oil in the small whole
in the brie.

Something simple for the weekend? Garlic and rosemary brie baked in the oven.

Brie cheese
Garlic cloves
Rosemary whisks
Olive oil

Cut the brie in smaller pieces and place the pieces for instance in créme brûlée pot. Make a small hole in the brie and put one garlic clove that is cut in half in each pot. Put some rosemary in the cheese as well and a dash of olive oil on top.

Bake in the oven for 15 minutes in 175 °C.

Enjoy as such or with white bread.

Bake in the oven for 15 minutes in 175 degrees.

Sweet potato soup with curry

Decorate with spring onions and enjoy!

Did you know that sweet potato is richer in carbohydrates than a normal potato? In this recipe we add even more calories with coconut milk and cream :)

For this soup you will need:

2 medium sized sweet potates
2-3 cloves of garlic
1 small onion
1 tbsp curry powder (or less)
1 tsp chili powder (or less)
1 can coconut milk (about 4 dl)
2 dl vegetable bouillon
1,5 dl cream
Salt
Pepper

Cut the garlic, onion and sweet potates in pieces. Gently cook the onion and garlic in oil and when the onion is transparent add the sweet potate and cook couple of more minutes. Add the chili and curry powder, mix well. Pour the coconut milk, cream and vegetable bouillon in the casserole. Cook until the sweet potatoes are soft.

Cook until the sweet potatoes are soft.

Mix the cooked sweet potatoes with a hand mixer into a smooth soup. Season with salt and pepper according to your taste. Add some fresh spring onions and enjoy :) The soup is rather heavy so you can try to have less curry and no cream at all adding more water instead.

Mix the soup smooth with a hand mixer.

Eggs Benedict with cold smoked salmon

Eggs Benedict with salmon

Lazy Sunday. What is the best way to keep it simple and tasty than Eggs Benedict with cold smoked salmon. In the real version of Eggs Benedict you should have ham, parma ham or serrano ham but I prefer to eat it with salmon.

Recipe:

Thinly sliced cold smoked salmon
Bread (white bread, rye bread, toast muffins or what ever you like)
3 tbs white wine vinegar
Eggs
Hollandaise sauce
Spring onion

As this is just a Sunday fast food I have not smoked the salmon nor made the hollandaise sauce by myself. Many stores sell ready hollandaise sauce that you just need to warm up.

Boil the water and add the vinegar. Break an egg in to a small dish. Whirl the boiling water with a spoon and carefully drop the egg into the whirling water. Poach the egg about 3 minutes. Put the bread loafs in a toaster.

Place the toasted bread on a plate. Put some salmon on top of it and on the salmon the poached egg. Pour some hollandaise sauce on the egg and garnish with spring onions.

Bread under, salmon on the bread, poached egg on the
salmon topped with hollandaise and garnished
with spring onions.

After the first toast is ready you can start poaching the second egg :)