Summer recipe: Easy rhubarb cake

It’s that time of year again - rhubarb is in season and the beautiful red stalks with the giant leaves can be found on every market and in many supermarkets as well. I have resorted to frozen rhubarb before, which wasn’t bad at all to make a compote. But why buy the frozen stuff when you can have the real deal? And rhubarb just smells so amazing when you wash, peel and cut it…

So yesterday, I was desperately craving some pie or cake, but I also didn’t want to make a huge fuss. This easy recipe came just right. It’s whipped up really quickly and the smell as it bakes is incredible, not to mention the taste… we couldn’t wait for it to cool down, so we indulged in the first piece as it was still warm from the oven, and served it with a scoop of vanilla ice cream - yum!

 

Easy rhubarb cake

(adapted from Kari’s Kitchen)

easyrhubarbcake

for a 28cm baking form

1 pound fresh rhubarb, diced

1 cup sugar

2 cups all-purpose flour

1 cup skyr (or greek yoghurt)

2 eggs, slightly beaten

1 tsp. baking powder

2 tbsp. milk

a pinch of salt

butter or grease for the baking form

Processed with Moldiv

Pre-heat the oven to 165 degrees Celsius. Wash the rhubarb stalks, peel them and cut them into small dices. In a small bowl, beat the eggs with a fork until combined. In a large bowl. mix sugar, flour, baking powder and salt. Add the eggs and skyr. Since skyr is quite stable, the mixture can be very thick. You can add a bit of milk to make it a little smoother. Fold in most of the rhubarb and transfer to baking form, topping off with the remainder of the rhubarb cubes. Bake for 40-45mins. I highly recommend to serve this cake warm with whipped cream or some vanilla ice cream!

rhubarbcake2

Sweet and spicy 3 ingredient marinade for any type of meat

The weather is great, the sun is shining, and barbecue season is upon us! We’ve already used our grill a couple of times and I love it. We have a gas grill, and it’s so easy to use, turn it on, grill, turn it off, done! No waiting for the coals to be ready, no smoke blowing in your face, and still, no missing out on the great “grilled” taste. We’ll definitely be using the grill a LOT this summer!

And what’s a barbecue without some nice, marinated meat? Sure, sausages are always a winner, and I also love to grill veggie sticks and mushrooms and… I digress. This super easy, super yummy marinade only needs 3 ingredients (if you don’t count salt and pepper), and it has a lovely balance between sweet, sour, spicy and fresh. I’ve used this on a pork tenderloin as well as some chicken cutlets, and both turned out great. I could also imagine this to be good with salmon, alongside some Asian-inspired salad or side. I’d suggest to make a lot of marinade, but that might be because I prefer to really soak the meat in it.

easymarinade 1

I’m using Sambal Oelek, which is an indonesian chili paste. You can buy it at most standard supermarkets if they have an “ethnic” food section, otherwise in an Asian food market. The nice thing about it is that it’s basically only chilis, with no other flavors added, which makes it perfect to give a chili heat to a dish. If you can’t get your hands on it, I’d probably use a chopped up red chili (remove the seeds if you don’t like it too spicy).

Here’s the basic recipe:

Easy sweet and spicy marinade

(coats about 300g chicken cutlets)

3 tbsp. honey

1 lime

2 tsp. sambal oelek

Add honey and sambal oelek into a bowl. Grate some of the lime zest, but be careful not to grate any of the white stuff underneath because that just tastes bitter. Squeeze out the lime juice, including some pulp if you like.

easymarinade 2

Mix it all together really well.

easymarinade 3

Season the chicken or whatever meat you’re using with salt and pepper (careful not to use too much of each, but you do need some). Add to the marinade and toss until well coated. Let the meat marinate for 2-3 hours in the fridge.

easymarinade 4

Now there’s nothing left to do but put them on the grill (or in a pan) and barbecue!

easymarinade 5

Puff pastry tarte with goat’s cheese, pear and honey

It’s been a while - I’ve just been busy with work and somehow I’ve been hit by spring fever (it’s a real thing, look it up, it even has a Wiki entry!), meaning I’ve been really tired and mostly just taking naps whenever I wasn’t working. Hey, that’s a perfectly acceptable way to spend an afternoon!

But due to that laziness and tiredness, I wasn’t really in the mood to cook sophisticated dinners, and that’s when I came across this beauty! The Viking boyfriend was out for the night, practicing archaic sports where he tackles and hits other Vikings (he plays American Football), so I decided to use my freedom and make something for dinner I couldn’t normally make, because of his completely unjustified hatred for all things cheese. Well, not all. If it’s on a burger or baked on lasagna, he’s cool, but as soon as some farmer somewhere has spent some time and effort trying to make a great cheese, the Viking will want to smash it with his mighty Viking hammer (I might have recently seen the “Thor” movie… my boyfriend only very rarely smashes things with a hammer). Where was I? Right. So there I was, wanting to make something nice for dinner, but not wanting to spend too much time. So I searched around for some recipes with goat’s cheese. Turns out, most people want to crumble it over salad, but that didn’t really sound too tempting. But then I found some tartes, e.g. with asparagus and spinach… mmmmh!

But I’ve always been a sucker for the combination of goat’s cheese and fruit. Add some honey to that mix and I’m sold, starting to drool like Pavlov’s dog! So this little tarte comes across all fancy, but it’s super easy to make (since it uses ready-made puff pasrty dough) and it tastes heavenly!

 

image (8)

Puff pastry tarte with goat’s cheese, pear and honey

1 package puff pastry (I used the fresh one that’s ready to use from the cooler section - if this is unavailable to you, you can probably also use another type of ready made dough, e.g. thin pizza dough, although this might alter the taste a bit)

2-3 pears

200g goat’s cheese (I used goat’s cream cheese, but any type will do)

2 tbsp honey

dried or fresh thyme

Roll out the puff pastry dough and fold the edges in about 1cm (not more or it will turn dry). Crumble or spread the goats cheese on top of the pastry. Peel the pears and cut into thin slices. Put on top of the goat’s cheese, spreading evenly. Top off with some dried or fresh thyme and bake according to package instructions. Before serving, drizzle with honey. Best served warm and with a nice cold glass of fruity white wine (I like Sauvignon Blanc).

Fresh out of the oven

Fresh out of the oven

Drizzle with honey

Enjoy!

Quick and tasty weeknight dinner: Risotto with baked salmon and sautéed green asparagus

It’s been a while since I posted a savory recipe, and this is one of my favorites, so there we go! It’s quick (takes about 30mins to make), it’s easy, it requires no more than 8 ingredients, and you don’t need to feel bad after enjoying it, because it has healthy salmon and fresh green asparagus. I’ve also made this for guests before, who have really enjoyed it.

 

Risotto with baked salmon and sautéed green asparagus

(for 2 persons)

2 salmon filets (100g each)

250g fresh green asparagus

150g risotto rice

600ml vegetable broth

100ml dry white wine (I usually use Sauvignon Blanc, but a Pinot Gris works well, too)

1 shallot or small onion

50g grated parmesan cheese

1 lemon

Risotto

This is my “basic” risotto. It’s great on its own, but easily expanded, for example mushrooms (I like using dried cèpes that I soak in some water for about an hour before cooking - the water can then also be used to add more taste to the risotto), peas (just throw in two handfuls of frozen peas in when the risotto is done - not before, as it will interrupt the cooking process! - and let simmer until the peas are done), or pumpkin in the fall. The possibilities are endless! But rest assured that this basic recipe is great on its own, too!

To make the risotto, chop the onion into small cubes. In the meantime, warm up the vegetable broth - it needs to be hot (not boiling) when you add it to the risotto, so the cooking process of the rice is not interrupted. Add some olive oil or butter to a large pan and add the onion cubes. After cooking them for a bit (turn down the heat a bit so they don’t turn brown), add the dry risotto rice and sear for a couple of seconds - this is to “pop open” the grains. Deglaze with the white wine and let simmer for a bit. Gradually keep adding the hot vegetable broth with a ladle, waiting until the rice has almost soaked up the fluid before adding more. Keep stirring slowly all the time. The risotto will need about 20mins until it’s cooked. Add the grated parmesan at the end to achieve a sticky texture.

Salmon

If there is an easier way to make salmon, I haven’t found it yet! Pre-heat oven to 200 degrees (Celsius). Grease a small baking dish and put the salmon filets in. Season with salt and freshly ground pepper. Squeeze the juice of half the lemon over the filets and bake for 20-25mins (if the salmon was frozen, it might need a couple more minutes). Done!

Sautéed green asparagus

Wash the asparagus and break off the hard ends. The easiest way to do this is to take each end of the asparagus stick in one hand and softly bend it, this way it will break exactly to remove the hard bottom part. In a frying pan, heat about a tablespoon of olive oil. When the oil is warm, add the asparagus. Season with salt and squeeze the juice of the other half of the lemon over. Sautée in the pan for 2-3mins, while moving constantly. Don’t cook the asparagus for too long, you want it to have a nice bite to give a different texture to the soft risotto and tender salmon. Done!

Et voilá, in about half an hour, you have a great, satisfying meal that wasn’t too complicated to make. And since you already broke open that bottle of white wine, why not have a glass on the side? Enjoy!

Blog Pics

PS: I apologize for the not-so-perfect pictures. I will be learning how to style food for pictures when I’m attending The Hive - European Blogging Conference in May here in Copenhagen! Click on the picture to learn more. Looking forward to meeting a lot of great bloggers there, and learn a ton of useful stuff to make my blog more awesome!