BOUILLABAISSE IS A SEAFOOD SOUP ORIGINALLY FROM FRANCE. IT SAYS IT USED TO BE A POOR FISHERMANS SOUP BUT IS FAR AWAY FROM IT TODAY..

IT'S A SEAFOOD SOUP WITH WHITE WINE, SAFFRON AND TOMATOES. I MADE MINE WITH HAKE AND PRAWNS. WOULD HAVE LOVED TO ADD MUSSELS BUT ITS REALLY DIFFICULT TO GET HOLD OF HERE..
I SERVED IT WITH SOME GRILLED RUSTIC BREAD AND GARLIC AOILI๐Ÿ˜‹

HERE IS MY VERSION OF BOUILLABAISSE:

YOU NEED THIS:

PRAWNS
MIXED FISH (SALMON or hake, etc)
MUSSELS (recommended)
2 CLOVES OF GARLIC
1 YELLOW ONION
FRESH FENNEL OR 1 TEASPOON OF FENNEL SEEDS
400 G CRUSHED TOMATOES
0,5 G SAFFRON
200 ML (2 DL) WHITE WINE
OIL AND BUTTER FOR FRYING
SALT, PEPPER
1 TEASPOON DRIED THYME
SOME POTATOES
4 TABLESPOON OF THICK LIQUID FISH STOCK
8 DL (800 ml) HOME MADE FISH STOCK
PARSLEY

HOME MADE FISH STOCK:

CARROT
ONION
GARLIC
LEEK
CELERIAC OR ANY ROOT VEGETABLE
WATER
SALT
LEFT OVERS FROM FISH LIKE SKIN OR BONES
PRAWN SHELLS

GARLIC AIOLI:

1 EGG
2 DL OIL
1 TEASPOON OF DIJON MUSTARD
A SQUEEZE OF LEMON JUICE
2 CLOVES OF GARLIC
SALT
( 2 TEASPOONS OF SOUR CREAM OR CREME FRAICHE ) optional

DO THIS:

1. START WITH THE FISH STOCK:
PREPARE THE FISH, CLEAN IT AND REMOVE THE SKIN. PEEL THE PRAWNS. CUT THE FISH INTO PIECES AND AND SALT.
CUT THE ONIONS AND VEGETABLES (take what you have at home) HEAT UP A SMALL POT AND ADD SOME BUTTER. FRY THE VEGETABLES AND ADD THE FISH PARTS AND SHELLS AND FILL UP THE POT WITH WATER. ADD SALT AND LET IT COME TO A BOIL. LET IT REDUCE TILL HALF.

2. WHILE THE STOCK IS BOILING.
CHOP THE ONION FINELY. HEAT UP A CASSEROLE AND ADD SOME OIL AND BUTTER. ADD THE ONION AND THE CRUSHED GARLIC. THEN ADD THE SAFFRON, WHITE WINE, TOMATOES, A PINCH OF FENNEL, THYME AND THE STOCKS. (IF THE HOMEMADE STOCK IS NOT ENOUGH JUST COMPLEMENT WITH WATER, REMEMBER TO STRAIN THE FISH STOCK)

3. PUT THE LID ON AND LET IT BOIL. SEASON WITH SALT, PEPPER AND SUGAR IF NECESSARY. PEEL SOME POTATOES AND CUT INTO SMALLER PIECES AND ADD TO THE POT.

4. IN THE MEAN TIME, PREPARE THE AIOLI:
ADD THE EGG, OIL, MUSTARD AND LEMON JUICE TO A HIGH BOWL. USE A HAND MIXER AND PUT AT THE BOTTOM AND SLOWLY MOVE IT UPWARDS UNTIL YOU HAVE A THICK MAYONNAISE. ADD 2 CLOVES OF GRATED GARLIC AND SALT. I THINK IT TASTE BETTER IF YOU ADD SOME CREME FRAICHE, BUT IT IS NOT NECESSARY.

5. ONCE THE POTATOES ARE STARTING TO GET READY. ADD THE FISH AND LET IT BOIL FOR ABOUT 3 MIN. THEN ADD THE PRAWNS AND IF THEY ARE RAW LET THEM BOIL FOR A FEW MINUTES. IF THEY COOKED THEY JUST NEED TO GET WARMED UP. FINISH OF WITH CHOPPED PARSLEY.

SERVE THE SOUP WITH GRILLED BREAD AND GARLIC AIOLI! ๐Ÿ˜

#happiness #seafood

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THIS IS A DELICIOUS CAKE CONSISTING OF ONE LAYER OF STICKY CHOCOLATE CAKE AND A COCONUT LAYER ON TOP.
CAN BE ENJOYED WITH WHIPPED CREAM AND BERRIES OR JUST THE WAY THEY ARE!

MAKES ABOUT 40

YOU NEED THIS:

175 GRAM SOFT BUTTER

3 EGGS

1,5 DL FLOUR (150 ml)

A PINCH OF SALT

1,5 DL COCOA (150 ml)

0,5 DL SYRAP (50 ml)

3 DL SUGAR (300 ml)


TOSCA MIX:

75 G BUTTER

1,5 DL SYRAP (150 ml)

0,75 DL CREAM (75 ml)

3 DL SUGAR (300 ml)

200 G COCONUT


DO THIS:


Put the oven on 175 degrees

1.WHISK TOGETHER THE SUGAR AND THE BUTTER.

THEN ADD THE SALT, COCOA AND SUGAR. ADD ONE EGG AT A TIME AND LASTLY TURN DOWN THE FLOUR.

2. PUT BAKING PAPER IN A FORM AND ADD THE MIX AND MAKE AN EVEN LAYER. BAKE IN THE MIDDLE OF THE OVEN FOR ABOUT 30 MINUTES. TAKE IT OUT TO COOL DOWN.

3. MIX TOGETHER ALL THE INGREDIENTS FOR THE TOSCA MIX IN A POT. HEAT IT UP AND LASTLY ADD THE COCONUT AND LET IT COME TO A BOIL.

ADD THE MIXTURE ON TOP OF THE CAKE AND BAKE FOR ANOTHER 10 MINUTES.

IT SHOULD LOOK NICE AND GOLDEN BROWN.

PUT IN FRIDGE OR FREEZER TO LET THE CAKE GO HARD, THEN TAKE IT OUT TO CUT INTO TRIANGLES.


STORE IN FRIDGE OR FREEZER TO MAKE IT LAST LONGER


E N J O Y !

๐ŸŒด



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A SIMPLE AND DELICIOUS CHOCOLATE COOKIE ๐Ÿช SUPER EASY AND QUICK!

MAKES ABOUT 60

YOU NEED THIS:

200 GRAM BUTTER
2 1/2 DL SUGAR
5 DL FLOUR
4 TABLESPOONS OF COCOA
1 TEASPOON BAKING POWDER
1 TEASPOON VANILLA SUGAR
1 EGG

DO THIS:

Put the oven on 150 degrees

1. Whisk together EGG, SUGAR and soft butter.
2. Mix together the flour, vanilla sugar (if you don't have you can replace with vanilla powder) and baking powder.
3. Mix it all together to a firm dough
4. Cut the dough into six pieces.
5. Form each ball to long roles, push with your finger slightly to flatten them
6. Brush them with some EGG and add pearl sugar (can be replaced with some sprinkles)
7. Bake in the middle of the oven for about 15 minutes.
8. Cut them while they are still hot!

BEST SERVED WITH COFFEE โ˜•๏ธ


#chocolatecookie #swedishbakeries
#dessertandpastries

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FLAVORSOME CHICKEN ACCOMPANIED WITH STIR FRIED PEPPER, RED ONIONS AND SALSA ON HOMEMADE TORTILLA ๐Ÿž
YUM



YOU NEED THIS:

CHICKEN FILLETS

SOUR CREAM

SALSA

CHEESE

PEPPERS

RED ONION

SALSA

TOMATOES ๐Ÿ…



SPICE MIX:

2 TABLESPOONS OF PAPRIKA SPICE
1/2 TEASPOON OF CAJUN OR CHILISPICE
1 TABLESPOON OF CUMIN POWDER
1 TEASPOON OF GARLIC POWDER/SALT
1 TEASPOON OF SALT
1 TABLESPOON OREGANO

TORTILLAS:
8 DL FLOUR (800 ml)
1 1/2 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1/2 DL OIL (50 ml)
3 DL WATER (300 ml)

DO THIS:

1. START WITH THE DOUGH:
Mix the flour, baking powder and salt together. Add the oil and the water and mix to a smooth dough and then put in the fridge for 30 minutes.
2. Cut the peppers and the onions and fry on a high heat in some oil.
3. Grate the cheese.
4. Heat up a pan with some butter, fry the chicken until it received color and then add the spice mix and set aside.

Put the chicken together with the peppers and onions and mix

5. Take out the dough from the fridge.
Cut the dough in to pieces, how many it becomes depends on the size you prefer. I did about 16 out of this dough.
Roll it out on a floured table with a rolling pin to 2-3 mm thick. Heat up a pan and fry it In a dry pan until it received color on both sides.
6. SERVE your TORTILLAS with the chicken, peppers, salsa, sour cream, cheese and salad and tomatoes.

Freeze any left over tortillas!

๐Ÿ˜‹



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SMOKED SALMON ON Rร–STI WITH HOLLANDAISE AND POACHED EGG..
PERFECT ON A HOT SUMMERS DAY!


link for recipe:
๐Ÿ‘‡๐Ÿป
http://nouw.com/lemonandthyme/rosti-with-smoked-salmon-and-hollandaise-25269537?cache=103752380&

Or find it under the categories breakfast or seafood

๐Ÿ™‚

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FILLING, HEALTHY AND DELICIOUS!

SERVES 4

YOU NEED THIS:

2 AUBERGINES
1 CAN OF CHOPPED TOMATOES
1 CLOVE OF GARLIC
1/2 ONION
1 VEGETABLE STOCK CUBE
MOZZARELLA
PARMESAN
BASIL
1 CAN OF TUNA
OLIVE OIL

DO THIS:

1. Start with putting the oven on 200 degrees. Slice the aubergine in about 0,5 cm slices.
Put them on baking paper on a baking tray and apply olive oil to each side. Bake in the oven for about 15 min.
2. Chop the onion and the garlic finely and fry on a low heat in some olive oil until soft. Add the CRUSHED TOMATOES, the stock and season with some salt pepper and sugar.
3. BUTTER a DISH and add a thin layer of tomato sauce, then add a layer of aubergines, season with some salt, add some tuna, slices of MOZZARELLA cheese and then repeat. Finish off with mozzarella on top.
4. Bake in the oven on 200 degrees for about 15 minutes or until the cheese is melted and golden brown.


SERVE WITH some fresh basil and watercress!
โ˜˜๏ธ

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LEMON AND HERB CHICKEN SERVED WITH BABY MARROWS WITH GREMOLATA AND TZATSIKI!

YOU NEED THIS:

CHICKEN FILLETS
BABY MARROWS
FETA CHEESE

TZATSIKI:
DOIBLE CREAM YOGHURT
GARLIC
CUCUMBER
SALT
SPLASH OF OLIVE OIL

GREMOLATA
A HANDFUL OF CHOPPED PARSLEY AND BASIL
1 CLOVE OF GARLIC
LEMON ZEST FROM ONE LEMON
SALT
OLIVE OIL

DO THIS:

1. Prepare the gremolata. Chop the herbs finely and put in a bowl. Add the GRATED CLOVE OF garlic, lemon zest , salt and add some oil just so that it covers the herbs .
2. Prepare the CHICKEN FILLETS, cut them in half and add half of the GREMOLATA together with salt, pepper and lemon juice. Mix well and let it marinate.
3. Prepare the TZATSIKI: grate some CUCUMBER (about 10 cm) squeeze out the water and add to a bowl. Add one GRATED CLOVE OF garlic, yoghurt, salt, pepper and some olive oil.
4. Cut the marrow into about 0,5 cm thick slices. Mix with some oil.
5. Heat up a grill pan and add the chicken and fry on both sides until they received color. Set aside. Grill the baby marrow and add salt and Pepper. Make sure it's not fried too long, it's nice if they still crispy. Put in a bowl or on a plate and add the rest of the GREMOLATA on top And crumble feta cheese on top.

Enjoy the baby marrow with the grilled chicken and garlicy TZATSIKI ๐Ÿ˜Š

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SPICY BEEF STRIPS ACCOMPANIED WITH STIR FRIED PEPPER, RED ONIONS AND SALSA ON HOMEMADE TORTILLA ๐Ÿž
YUM


YOU NEED THIS:

BEEF

SOUR CREAM

SALSA

CHEESE

PEPPERS

RED ONION

SALSA

TOMATOES ๐Ÿ…


SPICE MIX:

2 TABLESPOONS OF PAPRIKA SPICE
1/2 TEASPOON OF CAJUN OR CHILISPICE
1 TABLESPOON OF CUMIN POWDER
1 TEASPOON OF GARLIC POWDER/SALT
1 TEASPOON OF SALT
1 TABLESPOON OREGANO

TORTILLAS:
8 DL FLOUR (800 ml)
1 1/2 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1/2 DL OIL (50 ml)
3 DL WATER (300 ml)

DO THIS:

1. START WITH THE DOUGH:
Mix the flour, baking powder and salt together. Add the oil and the water and mix to a smooth dough and then put in the fridge for 30 minutes.
2. Cut the peppers and the onions and fry on a high heat in some oil.
3. Grate the cheese.
4. Heat up a pan with some butter, fry the meat until it received color and then add the spice mix and set aside.

Put the meat together with the peppers and onions and mix

5. Take out the dough from the fridge.
Cut the dough in to pieces, how many it becomes depends on the size you prefer. I did about 16 out of this dough.
Roll it out on a floured table with a rolling pin to 2-3 mm thick. Heat up a pan and fry it In a dry pan until it received color on both sides.
6. SERVE your TORTILLAS with the meat, peppers, salsa, sour cream, cheese and salad and tomatoes.

Freeze any left over tortillas!

๐Ÿ˜‹



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CHICKEN CAMPAGNOLA IS A DELICIOUS DISH WITH MUSHROOMS, ROSEMARY, WHITE WINE AND CREAM. CAN BE ACCOMPANIED WITH PASTA OR POTATOES. HERE I AM USING BOUGHT Rร–STI FROM WOOLIES ๐Ÿ˜‰

YOU NEED THIS:

4 CHICKEN FILLETS
250 ML CREAM
100 ML MILK
FRESH ROSEMARY
1 CLOVE OF GARLIC
1 CHICKEN STOCK CUBE
200 ML WHITE WINE
1 YELLOW ONION

DO THIS:

1. Cut the chicken fillet in half or in smaller pieces
2. Fry until it receive color, flavor with salt and pepper and remove from the pan to rest.
3. Chop the onion finely AND cut the mushrooms in slices
4. Fry the mushrooms on a medium heat in some oil and butter. Season with salt and pepper. Lastly add the onion and fry until it starts to sweat.
5. Out the chicken back in the pan, grate the garlic and put together with the chicken. Add the wine and Let it simmer until it reduces till half. Then add the cream, milk and stock. Let it simmer until all the flavors come together. Season with SALT and pepper if needed. Add some chopped rosemary.
5. SERVE WITH some crispy Potato rรถsti and green beans

L O V E L Y ! ๐Ÿ˜‹

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