After almost a year of home cooking, every family member has their favourite dishes. In the beginning we experimented a lot and were quite eager. Now it’s a matter of cooking something quickly and easily. Our cupboards are stocked with the finest herbs and spices, vinegar and fragrant oils.
I’ve even gone so far as to design table ware together with Swedish ceramic artist Bea Pedersen that give our and your table decorations an edge, something fresh and beautiful that you always enjoy looking at while you eat.
Find our easy-to-cook family meals:
RATATOUILLE
Serve 4 Pers.
WHAT YOU NEED
450 gr. cherry tomatoes, skinned, 2 medium courgettes ,
one medium aubergine, one small red pepper, de/seeded and cut into small squares, one small yellow pepper de/seeded and also cut into small squares, 2 fat cloves garlic, finely chopped, 1 medium onion, peeled and chopped into small squares
3 tablespoons olive oil, a handful fresh basil leaves, salt and freshly milled black pepper.
HOW TO DO IT
Prepare the aubergine ,already sliced into pieces, sprinkle them with salt and leave them for at least half an hour, so that the bitter juice can drain out, then wash them with clear water and dry them in a cloth.
Now put the olive oil, the onions ,garlic in a roasting tin following with the rest of the prepared vegetable, sprinkle with salt and pepper and basil leaves, cook slowly with a little bit of water or bullion.
CHAMPAGNE BREAKFAST
Some days call for a special treat and a glass of chilled Ruinart Rosé with a soft egg topped with salmon egg caviar is a treat that lasts until the afternoon.
The easiest breakfast to prepare that makes quite an impression. Just boil the egg, still soft and open it with a sharp knife, top the egg yolk with salmon eggs. Serve it just with a glass of champagne or toasted white bread with salted butter.
TWO IN ONE
We discovered wild meat, wild boar and deer from Germany, delicious and freshly delivered to your doorsteps from Havel Forst,
This small forest operation in Brandenburg Germany makes the most deliciously flavoured sausages that can be used in many ways. Of course, as a simple Grillwürstchen or peeled off the skin to form little meatballs you can serve to your Aperitivo. All you need to do is take off the skin, form small balls and fry them in a saucepan with olive oil, top them with a fresh grape or dried date and some fresh Oregano leaves. Voilá !
POACHED SALMON WITH SALMON EGGS
Marinate the wild salmon filet with ginger, lime juice, salt & pepper and olive oil, leave it for at least two hours. Put the oven on 220 degree and let it heat. In the meanwhile, chop the cucumber to thin slices and season with dried dill, salt & pepper, olive oil and raspberry vinegar, put aside.
Cut a ripe mango in cubes and also put aside.
Once the oven is well heated put the marinated salmon in a casserole inside the oven and turn off the heat. Leave for about 5 minutes so it is semi cru. Arrange on a plate, with the cucumber aside and top with the mango, coriander and salmon eggs, ready!
PERSIAN KABOB KOOBIDEH
Kabob is made with ground lamb or beef or a combination of the two. It is one of the most popular kabobs you can find on the streets of Iran. This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs, but you can grill it also in your kitchen oven and it is even more tasty when you reheat the leftovers a day later.
WHAT YOU NEED:
1 ½ pounds ground beef (80-85% lean)
1 pound ground lamb (80-85% lean)
1 ½ medium yellow onions, quartered
3 garlic cloves, peeled and minced
1 egg
1 tsp salt
1 tsp sumac (sold at the Middle Eastern markets)
½ tsp ground black pepper
½ tsp turmeric powder
¼ cup ghee, melted (for brushing over the kabobs after grilling)
HOW TO DO IT:
Put all the ingredients together and let it soak for about two hours, then form longer meat pads and put them in a saucepan under your oven grill, leave them inside until they have a golden colour and are well done.
Take them outside and serve them on a platter of chopped parsley, top them with fresh mint leaves.
You can serve Persian bread or steamed rice with saffron.
SPAGHETTI AL LIMONE
WHAT YOU NEED
1 lemon from Sicily
Spaghetti or other long pasta
Salt
1 Tbsp of Mascarpone cream
Tbsp. unsalted butter
Finely grated Parmesan (about ¾ cup)
Freshly ground black pepper
Parsley
HOW TO DO IT:
Using a vegetable peeler, remove two 2″-long strips of lemon zest.
Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot. Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente.
Meanwhile, add some Mascarpone cream to the pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted, and sauce is creamy, about 3 minutes. If the sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.
PERSIAN CUCUMBER YOGHURT, MAAST -O KHIAR
This cool and healthy dip can be served alongside rice and meat, or simply with bread. Try adding spinach, raisins, or walnuts. Other herbs could be used as well, like mint, tarragon, oregano.
WHAT YOU NEED:
1 container plain yogurt
3 cucumbers, peeled and cubed
Salt & pepper
HOW TO DO IT:
In a medium bowl, stir together the yogurt, cucumbers, season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavours.
CHEESE CAKE
WHAT YOU NEED
200gr. flower
100 gr. sugar
100gr. butter
1 egg.
For the filling
300 gr. fresh cheese (Quark)
2 eggs
40 gr. melted
salted butter
50gr. Flower
50 gr.Sugar
100 gr. cream
vanilla sugar
HOW TO DO IT:
Knead the dough and leave to rest for about 10 minutes
Meanwhile mix the filling. Finely add the well beaten cream.
Put the dough into tin and add the filling on top.
Bake by 180-200° for about 20 minutes.
GINGER WITH LIME
Whenever you feel tired, cold or weak this drink gives you back all the energy
WHAT YOU NEED
(Serves two)
1 Lime
1 bag of organic Saffron, grounded
1 clove of ginger, finely chopped
1 clove of turmeric, finely chopped
HOW TO DO IT
Bring two large cups of water to boil and add the ginger and turmeric for five minutes.
Squeeze the lime juice and add to the hot water.
Divide the liquid into different teacups and add the grounded saffron.
