Very easy weeknight or lunch dish. Can be served with a piece of bread, mashed potatoes or rice and all kind of vegetables that goes well with the salmon (green beans, fennel, broccoli, pees etc).
4-500 g Salmon (skinless and no bones)
350 g Mushrooms (chopped)
Bunch of spring onions (chopped)
1 teaspoon of flour
2 teaspoons of mustard
Knob of butter
3 dl vegetable stock
½ dl Cream
Salt and pepper
Preheat the oven to 180C.
Butter an ovenproof baking dish and place the pieces of salmon in the dish.
Melt the butter in a pan, add chopped spring onions and mushrooms and fry for 5-10 minutes. Add mustard, flour and vegetable stock and cook for a couple of minutes add the thyme leaves and cream. Cook for 5-10 minutes until cream starts to thicken, season with salt and pepper.
Pour the sauce over the salmon in the baking dish and bake in the oven for 20-30 minutes.
Remove and allow to cool slightly.
This morning a sweet neighbour brought a basket full of delicious flavorful tomatoes. Just can’t wait to transform them into a fantastic caprese salad with mozzarella cheese, bake them filled with rice and basil leaves or eat them just as they are with salt, pepper and drops of Montegiove olive oil.
May is the Elderflower season in Montegiove and it is the first sign of spring turning into summer.
When the beautiful flower is blooming, it looks just like a ballet tulle skirt, ready to be worn by an Elderflower Fairy.
The Elderflower Cordial is one of the most refreshing drinks for the summer.
20 Heads of Elderflower (preferable without bugs)
Sugar 1 kg
3 Organic lemons (Juice from two and one lemon in slices)
1 l boiling water
1. Shake the heads of the elderflowers well, picking off any bugs.
2. Place the elderflowers, sugar, lemon juice and lemon slices in a large bowl.
3. Add the boiling water and stir.
4. Leave in a cold place to infuse for 2-3 days stirring occasionally.
5. Strain through clean fine muslin cloth into a clean bowl.
6. Fill the cordial into clean sterilized bottles. Store in a cool dark place or freeze in plastic containers to keep for longer.
Drink cold or hot diluted with water, -also delicious combined with lemon juice in a sorbet.
Easy and quick recipe, you can also use chicken or turkey, instead of veal scallops.
8 Veal scallops
Asparagus 1 big bunch
1 glass of white wine
2 dl cream
Clean the asparagus and cook them in salted water for about 5 minutes, don’t let them overcook. Drain and put them aside.
Heat up a pan and add the olive oil and butter.
On a plate stir together flour with salt and pepper, dip the scallops into the flour mix.
Cook the scallops until browned and just cooked through, 2 to 2 1/2 minutes on each side. Transfer to a serving plate and keep them warm while you make the sauce.
Add the white wine to the hot pan and let it simmer for 3 to 5 minutes, add the cream and let it heat up until it is reduced. Meanwhile cut the asparaguses into smaller pieces and add them to the pan with the simmering sauce. Season to taste with salt and pepper.
Pour the warm sauce with the asparaguses over the veal scallops and serve.
A delcious way to use the overripe bananas no one likes to eat from the fruit basket.
170 g Sugar
2 teasp Vanilla sugar
125 g Flour (if gluten free use bread flour)
1 teasp Baking powder
100 g Butter melted (cold)
1-2 Bananas overripe (mashed)
150 g Chocolate chopped into small chunks
1. Preheat the oven to 175 degrees C. Butter a loaf tin (ca 1 l.) or use baking paper.
2. Beat the eggs with the sugar and vanilla sugar until light and fluffy. Mix the flour with the baking powder and fold it carefully into the egg mixture together with the cold melted butter. Add the mashed banana and chocolate chunks.
3. Pour mixture into the loaf tin and bake in centre of the oven for around 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.
4. Remove cake from oven and let it cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
This winter carrot soup is easy to make and full of vitamins.
Serves 4 Persons
1 kg carrots grated roughly in a food processor
1 Onions chopped
2 Garlic cloves, minced
1,2 l boiling water
Vegetable stock granules or 1 cube, dissolved in the water = Broth
Cream or cream cheese
Fresh thyme leaves
1.Heat the oil in a pot over a low heat, add the chopped onion and garlic and fry gently for about 5 minutes. Add the grated carrots and the broth.
2.Let the soup boil until carrots are completely tender (from 30 to 50 minutes). Remove from the heat and let cool down a bit. Puree the soup in batches in a blender until smooth add more water/broth if the soup is too dense.
3.Transfer the soup back to the pot and heat up again, add the thyme, when warm add a splash of cream or cream cheese. Season to taste with salt and pepper.
Serve with toasted whole wheat bread.
Serve with a nice cup of black tea on a cold winter afternoon.
250 g Butter softened
250 g Sugar
2 tblsp. Zest of 1 orange
1 ¼ dl Orange juice
100 g Corn flour (fine)
150 g Gluten free flour (or normal flour)
Orange Butter Frosting:
250 g Icing sugar
3 tblsp. Butter softened
3-4 tblsp. Orange juice
Strips of Orange zest for decoration.
1. Preheat the oven to 180 degrees C. Butter a cake tin and dust it with fine corn flour.
2. Beat the butter with the sugar until light and fluffy. Beat in the eggs, one at a time, add the orange zest and juice. Add the two types of flour to the egg mixture a tablespoon at a time, stirring well after each addition.
3. Pour mixture into the buttered cake tin and bake in centre of the oven for around 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.
4. Remove cake from oven and let cool on a rack.
Orange Butter frosting:
Gradually beat the icing sugar into the softened butter. Beat until light and fluffy. Beat in the orange juice to bring to spreading consistence.
Place cake on a serving platter, and frost the cake with the orange butter frosting, arrange the strips of orange zest on top of the cake.