Pasta with ramson pesto, scallops and almonds

scallop and ramson pasta

Foraging for some or even just one of the ingredients for my dishes gives me a lot of satisfaction. A couple of weeks ago I picked a basket full of ramson leaves and made a few condiments. Last time I posted ramson butter, this time I made ramson pesto and made a simple pasta dish.

This dish has few ingredients but it is really tasty.

500 g pasta
4-5 tbsp ramson pesto, see recipe below
20 scallops
100 g almonds
2-3 tbsp butter
1 lemon, the juice and a few wedges for garnish
Salt and pepper to taste

Start by cooking lightly salted water for your pasta. Roughly chop the almonds and cut the scallops in two

When the water is boiling add your pasta.

Melt the butter in a frying pan and start by browning the chopped almonds, when nice and toasty remove the almonds and set the nuts aside.

Fry the scallops in the butter on both sides, add the juice of half a lemon or more. Salt and pepper to taste.

Drain your finished pasta and add desired amount of ramson pasta, stir untill nicely blended. Plate your pasta and top with the scallops and nuts.

Garnish with lemon and some fresh ramson.

 

Picture from when I made ramson butter

Ramson pesto

200 g Ramson
75 g white hard cheese(I used a cheese called Balsfjord, a white norwegian goats cheese)
150 ml rapeseed oil
sea salt and freshly ground black pepper

Start by placing almonds and cheese into a food processor and blitz into crumbs. Add wild garlic, process again until you’ve got a coarse pesto. Then add the oil little by little, with the machine still running.
Season with salt and pepper.

Put the pesto in cooled sterilized jars and pour a little oil on top and keep them in the fridge. The pesto will keep for a few weeks.

Scallop pasta

 

Okonomiyaki, Japanese pancakes

Japanese pancakes

Savory delicious Japanese pancakes, these pancakes can be made with anything your hearts desires.

The name is derived from the word okonomimeaning “what you like” or “what you want”, and yaki meaning “cooked”or “grilled”. So basically cook what you want. Okonomiyaki is mainly associated with the areas of Kansai or Hiroshima in Japan, but is widely available throughout the country.

Make individual Okonomiyaki or a big one for sharing.

 

Ingredients

3 eggs
3,75  dl vegetable broth or dashi
5 dl all-purpose flour or whole-wheat pastry flour
5 dl finly chopped/thinly sliced cabbage
1 onion finely sliced
4 dl prawns, sliced in two
Chopped nori
Chuno Sauce
Mayonese

Quick Chuno sauce
1/2 cup Ketchup
1/4 cup Worchestershire Sauce

In a large bowl whisk together flour, stock and eggs. Add chopped cabbage and mix so that the cabbage is gently crushed into the batter, fold in prawns and season with salt.

Heat 1/2 tablespoon vegetable oil in a large non-stick skillet over medium high heat until shimmering. Add 1/4 of the batter, gently pushing the batter down with a spatula until flattened. Cook for about 4 minutes on both sides. Serve immediately with mayonnaise, Chuno sauce and a sprinkle of finely shopped nori on top.

Or pour all the batter in the pan and make a big one.

Okonomiyaki

Share and enjoy with others.

 

Shrimp cakes

Fresh raw shrimp from the fjord not far from where I live is a not in abundance, you have to special order them from the fisherman. Here in Norway these shrimp are cooked right away and sold cooked. I ordered some fresh raw shrimps because I wanted to try to make other dishes than just eating the cooked shrimps au naturel with mayones, dill and lemon on baguette or some other nice rolls. Don’t get me wrong I love the Norwegian way of eating these nordic shrimps
Being asian I wanted to make shrimp cakes,  in this country where I grew up it more common with fish cakes, so if you want other kind of seafood cakes you have to make them yourself.
Snack or appetizers for 4
500 g shrimps
4 cloves minced / crushed garlic
A handful chopped fresh coriander
1 tsp salt
desired amount of finely chopped chili pepper
For breading
1 slightly beaten egg
1-2 dl panko crumbs or other breadcrumbs
Oil for frying
I used coconut oil, which gave them a light coconut flavor.
if you do not have coconut oil as you can add desiccated coconut with the bread crumbs
Sweet chili saus recipe HERE, but you can use store bought.
Salad
3 grated carrots
equivalent amount of grated daikon.
You can also use green papaya or finely grated cabbage.1 clove crushed garlic
5 tablespoons fish sauce
1-2 tablespoons sugar
juice of 2/3 lime.
Mix garlic, fish sauce, sugar and lime juice in a bowl.
Grate the vegetables and add the sauce with the vegetables.
Chop all the ingredients for the shrimp cakes together to make the shrimp cake mince.
Make shrimp patties, dip it in beaten eggs and bread them in panko crumbs.
Fry the cakes in a little oil on medium heat on both sides until they are golden.
Serve with sweet chilli sauce and salad.

Sour tamarind soup with seafood made from scratch, Sinigang

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Sinigang my all time favorite when it comes to Filipino food, I have always loved this dish a little salty and deliciously sour. You can make this dish with pork, beef, chicken, fish and shrimps. My favorite is with salmon and shrimps, and I never make it with any of the other meats, it has to be salmon and shrimps.

Many people use ready made Sinigang mix, but it is so easy to make this from scratch.

Since I have always known sinigang I have no other name for it, I tried to ask someone if she knew if Sinigang had an english translation, but no she did not either. Then there was only one thing to do, I googled. I found out that there is a Malay recipe that is similar and it is called Singgang a sweet and sour soup with tamarind also, but with few other different spices.

500 g large shrimps

500 g salmon filets

1 onion

3 cloves garlic

1 tbsp minced ginger

1 liter water

100 g Tamarind paste

1-2 lemon, juice, I used two

2 tbsp fish sauce

2 tomatoes, diced

10 red radishes, halved

250 g Green beans, cut

1 bunch water spinach/morning-glory

Chilis if you want heat in this soup.

I made with out because this is what I am used to, hot sinigang is a bit strange I think.

In a pot sauté the onions, garlic, and ginger with 1 tbsp cooking oil until onions are translucent.

Add water, tomatoes, radish, tamarind, lemon juice of one lemon, fish sauce, salt and pepper. Bring the liquid to a boil, add the green beans and then turn down the heat to medium low.

Add salmon, shrimps and let them simmer in the pot for about 5 minutes before you add the morning glory. Cover the pot and turn the pot don to low. simmer for a few more minutes.

Adjust seasoning to taste, my sinigang turned out a little sweet because of the shrimps so I added juice of one more lemon.

Serve the dish with rice.

 

 

Potato and seafood soup with asparagus and scallops

Luxurious and yet a quick and easy soup to make, made with a ingredients I had in the freezer and fridge.
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Ingredients for 4 appetizers or 2 dinners
 –
3 medium sized potatoes, peeled and diced. If you want less starch, you can use Jerusalem artichokes
2 shallots
250 g fresh shrimps
1 liter water
3 dl cream
12 scallops
2 packages asparagus tops about 32 pcs
Butter
Salt and a pepper mix, a mixture of white, black and red
If you want, add a 1-2 dl of white wine, reduce the water if you add wine.
Start by sauteing the chopped shallots in a saucepans with a little butter until it becomes tender, add the shrimp with shells and keep sauteing until the shrimp looks toasted and cooked through.
Add water, wine and potatoes, bring to a boil, turn down the heat and let this simmer until the potatoes are tender.
Use an immersion blender and blend everything to a smooth mixture.
Strain the soup, set the liquid a side and warm for later use.
Saute the asparagus with butter, salt and pepper. Fry scallops in butter until they have a light golden crust on both sides on medium to high heat.
 –
Bring the soup to a boil, add cream and salt and pepper to taste. Remove the soup from the heat.
Plate the asparagus and scallops in a soup bowl and ladle soup in the bowl.
Played around with the camera and tried to take some mood pictures in the dark.

Mussles in coconut milk, Ginataang tahong

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I was visiting my mum and she made Ginataang Tahong or Mussels cooked in Coconut Milk for dinner, this dish is a common Filipino dish. I understand that mussels are abundant and cheap in coastal areas so a dish like this is a regular feature on the dining table.

I usually eat mussels with bread or fries, but since this a Filipino dish we enjoy this with rice.

 

1 kg fresh mussels, cleaned

1 regular can coconut milk

1 medium onion, minced

2 cloves garlic, crushed

2 tbsp ginger, cut in thin strips

1 cup chopped spinach

1 tbsp fish sauce

Chili, salt and pepper to taste

2 tbsp cooking oil

 

Heat the cooking oil in a cooking pot, saute the garlic, onion, and ginger

Pour-in the coconut milk and let it boil and thiken a bit.

Add, spinach, fish sauce, chili, and salt and pepper to taste

Put the mussels in the pot, stir and cook for 3 to 5 minutes or until the mussels open up

Serve with steamed rice or noodles. Share and enjoy!

 

 

Cooking dinner in the dishwasher

Slow cooking food has become very popular and specially sous vide, a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled environment for longer than normal cooking times.

I have learnt that a dishwasher also keep a steady temperature and we know that we can choose the temperature we wash our dishes .

I haven’t invested in an expensive water-bath machine, but I saw a short video where one prepares food in the dishwasher and I’ have a dishwasher. A few years ago I saw or read something about someone wrapped a turkey in aluminum foil and cooked it in the dishwasher, YUCK, I thought then. But if you sealed your food in jars or vacuum pack them you will keep them away from the dishwashing liquid.

I made dinner fo two, but the jars I used was big enough for 4 normal portioned dinners.

Dishwasher dinner for 4

3  0,75 l jars

jar 1

20-24 prawns

2 cloves chopped garlic

1 stalk chopped celery

liquid mixture I used was

1 part white wine

2 parts water

salt and pepper as desired

jar 2

4 dl couscous

4 dl water

Juice of 1 lemon, or use other flavoring, herbs and spices for example.

1-1.5 tsp salt or as desired

jar 3

1 pk asparagus tops

1 package green beans

1 tablespoon butter

1 vegetable bullion/stock

fill the jar with water.

 

Put your jars in the dishwasher.

I set mine on 65 C for 2 hours.

The result was tender and juicy shrimps, crisp vegetables and fluffy couscous

Salmon with spinach, mushrooms and pistachio nuts

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Salmon with spinach, mushrooms and pistachios, a simple dish with simple tastes, but oh so yummy.
Ingredients for 4
800-1000 g salmon fillet
500 g fresh spinach
1 chopped onion
150 ml pistachio nuts
250 g mushrooms
100 g butter
salt and pepper to taste
See further down for a little Asian twist.
Begin by boiling potatoes or rice.

Then prepare the fish and then the vegetables. The salmon I cut into twi finger wide slices and fry with the skin side down (skin removed) at medium heat

Serve with boiled potatoes or rice

Saute the onions in half the butter and add the mushrooms and pistachios when onions are staring to sweat.
Add the rest of the butter and spinach, saute until the spinach is starting to wilt.
To make it a little more Asian add 1 tablespoon grated ginger and 1-2 cloves crushed garlic with the onion and add 1-2 tablespoons oyster sauce, salts it with a little soy sauce and the pepper to taste.

Fusilli with hashed fish, nuts and mushrooms

When it comes to seafood I often use my favorite combinations of ingredients butter, garlic and lemon. Yes it is simple but yet so tasty. In this dish I have added nuts and mushrooms with the three ingredients.
This dish is quick to make, it does not take longer than it takes you to cook the pasta.

For 4 people

500 g fusilli
2 tablespoons oil
3 tablespoons butter
2 cloves chopped/minced garlic
1 dl chopped walnuts
1 dl chopped almonds
200 g mushrooms cut into sticks
400 g Cod sliced / bites
1 handful chopped parsley
1-2 lemons
Start by cooking your pasta
Saute the garlic and the chopped nuts in oil and one tablespoon of butter untill golden, then add the sliced mushrooms and continue sauteing until cooked.
Add the fish and the rest of the butter, then add lemon juice. Salt and pepper to taste and add the parsley
If it is to dry add a little extra melted butter or oil.
Plate your dish with pasta on the bottom and a helping of the fish hash

Fry some slices of lemon and sprinkle some chopped parsley for garnish

Pasta with oysters

How do you like your oysters, raw or cooked? Most people eat this delicatessen raw with a squeeze of lemon and tabasco. These days people experiment with the raw oysters with different condiments. At a hip bar in Oslo I got served raw oysters with wood sorell, spruce shoots and ants.
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When we used lived in South Korea I used to make this simple and quick little pasta dish with oysters occasionally and it would cost us less than US$ 5.-. Now that we are back in Norway I do not make this that often anymore since an oyster would cost arround US$ 3-4.- a piece. A little extravagant to make don’t you think?

At one of the local immigrant stores I came across frozen Korean oysters for about US$ 6.- per bag. I think it was about a dozen oysters per bag and so it would not cost a fortune to make this dish gain. These oysters are to be heat treated so it is not a problem if they have been frozen, as long as you thaw them properly. I usually lett anything frozen thaw out slowly by putting the frozen items in the fridge first and then take them out a little a head of time so when I cook they would be close to room temperature.
In South Korea oysters was some of the cheapest ingredient you could buy, I remember that we bought scallops at the fish market and we would get twice as many oysters with our purchase as the locals called it “for service”.This dish takes less than 30 minutes to make
For 4 people, you need:
500 g spaghetti
2-3 dozen oysters
juice of 1 lemon
100 g butter
4 cloves crushed garlic
A couple of hand fulls of hopped parsley
chili (optional)
Start by heating up water for the pasta with a little salt, and prepare all the ingredients,  put the pasta in the pot when the water is boiling..
Melt the butter in a pan and saute the garlic untill it is golden

Add the oyster and give them a quick cook, you do not want to over cook the oysters.

Then add the parsley and lemon juice

Remove the oysters and lett the sauce simmer a bit on low heat to reduce in amount.

By now the pasta should be ready, drain the pasta and put it in the pan with the oysters, salt and pepper to taste and add a little chilli if you want.

give it a quick toss and enjoy:)