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Archive for July 2008

Kallt & Regn

with 2 comments

Jag är i Sverige.

För en timma sen kom jag till Stockholm.

Nu vill jag sova.

Written by magnus

July 11, 2008 at 4:37 pm

Posted in Uncategorized

Fixering

with 4 comments

Hjälp.

Jag är rädd för mig själv. Det enda jag kan tänka på nu är att skaffa mig en ny mobil. Dygnet runt.

Är det hälsosamt?

Det finns så många andra saker som är viktikga på riktigt. Det är hemskt att inse att jag är en egocentrisk materialist.

Självinsikt är typ aldrig bra för ens morronhumör.

Written by magnus

July 6, 2008 at 9:33 am

Posted in Uncategorized

Tuna steak with panelle and walnut salmoriglio

with 7 comments

I tend to forget when it is time for the Paper Chef challenge but this time I made – and well on time.

For more detailed info on the challenge checkout the Paper Chef blog .

(please click photo to enlarge)

The 4 ingredients that had to be used were: 

– Orgegano

– Walnuts

– Fish steak of some sort ( I went for tuna, since it is easy to get by and has a ‘meaty’ taste and texture.

– Chickpeas of chickpea flour ( Flour seemed more interesting…)

The tuna steak was marinated before seared.

Marinade:

– 1 teaspoon cumin seeds

– 1 teaspoon coriander seeds

– 2 teaspoons of smoked paprika

– 1 clove of fresh garlic

– a pinch of saffron

– handful of fresh oregano

– lime juice from one lime

– 2-3 tablespoons of olive oil

– a quarter of a red chilli finely chopped

– salt

I did it the easy way and put everything in a blender. Done. Let it sit for some hours and then sear the tuna in a hot pan. We are talking seconds.

(please click photo to enlarge)

Panelle or (chickpea polenta)

– 2,5 dl chickpea flour

– 5 dl water

– 2 eggs

– half a clove of fresh garlic

– a tablespoon or 2 of chopped fresh parsley and chives

– a tablespoon of olive oil

Dissolve the flour in the water, add eggs and seasoning. Put in a pan on medium heat and stir constantly til you get a thick cream. Let cool down.

I then formed squares about 2 cm thick and deep fried them til golden. I thought this was the best part since I never deep fry otherwise.

Walnut salmoriglio

Can it be easier?

– half a clove of fresh garlic

– salt

– fresh oregano

– walnuts

– lemonjuice

– olive oil

Garlic and salt in a mortar, crush a bit and then add the oregano and make it to a smooth paste. Then chuck in the walnuts and crush a bit more. Lemon juice and oil to taste. I used quite a lot of lemon juice, say 50/50 lemon juice and oil. I like it fresh and it gave a nice balance to the rather heavy and spicy marinade for the tuna.

Yes, it was a good combi, the rather meaty texture of the fish with the first crisp and then almost fluffy panelle. The salmoriglio with walnuts worked well with the panelle and the sort of nutty flavour of the chickpea flour. The lemon in it freshend up the cumin that otherwise could have overpowered the whole dish.

However the panelles were the first to disappear in the kitchen when my boyfriend found them. Guess I have to show him how to make them himself  or I’ll start smelling like a Dutch snackbar from the oil.

For more contributions to the challenge check here.

Written by magnus

July 5, 2008 at 5:55 pm

Posted in Uncategorized