Last day of January.

So it’s finally here, buried under a good 20cm of snow. Temperature is falling, each day a bit colder, each day a bit whiter. Suddenly the city got lighter, calmer, asleep. There’s something relaxing about watching the snow falling down, trees and roofs covered with cotton-like softness….

January is finishing. Just a few hours away from turning another page in the calendar. And that much closer to summer, to sun, longer days and more energy. 

...looking at the thermometer outside - temperature is still falling – an unpleasant reminder that winter is still here....

In the kitchen we have summer. Close your eyes, imagine that you’re somewhere warm, sitting at a cozy little beach restaurant and eating the very best:

Exotic and very tropical Curry w/tofu (or chicken)

serves 6ppl, prep time: 30min,

Tofu/2 Chicken Breasts

1 Onion

3cm piece of ginger

2 table spoons of curry

400grams of chopped tomatoes (canned, no seeds)

2 bananas (cut in rings)

1 mango (cut in pieces)

1. Chop onions and let sear in olive oil (medium heat) for 3-5min. Add crushed/finely chopped ginger and garlic, leave searing for another 3min. Add curry and mix.

2. * add tofu (cut in cubes) and let fry for another 3min

3. add tomatoes, coconut milk, chopped bananas and mango

4. bring to boil then leave cooking on low heat for 15min stirring from time to time.

5. add spices - in my case salt and cayenne for some extra hotness.

Serve over rice/ quinoa or potatoes.

*if you have time marinate the tofu in 2 table spoons of soy sauce mixed with 1 table spoon of water, finely chopped 1cm of ginger and 1 garlic clove. Leave in fridge for at least 30min before adding

Tofu can be replaced by chicken - same steps.

The recipe comes from January issue of French 'Elle à table', I just slightly adjusted the proportions. There's a lot of good inspirations so will definitely go back to it. In February that is.

One sweet sour...

I've decided to stop focusing on the bad sides of winter, and hold on to the good ones. One thing that I can definitely get away is some sweet indulgence. Coming back home after work in this cold ugly weather is much more pleasant if a house filled with freshly-baked-cookies smell... On a dark winter night sinking into a big comfy chair, with a cup of a steaming beverage and a good book. Plus some baked goodies of course. Hmnmnm, that's my favourite part of winter....
Both Pe an I are big chocoholics, so I tend to make more brown desserts, but this time we tried something new, more sour and tangy. Turns out not so bad, and after having some people over, most of it disappeared from the plate leaving just a few crumbles. And one slice for me, for a lazy Sunday tea time.

Key Lime Pie

for crust:
250 grams of Digestive biscuits
3 table spoons of sugar
1 tea spoon of cinnamon
140 grams of butter

for filling:
4 limes
400 grams of condensed milk (sweet)
4 egg yolks

Crust:
Melt butter on low heat, then set aside to cool off
Crumble biscuits into powder-like pieces, add sugar and cinnamon, then melted butter - mix.
Pour this mixture into a 24cm round baking form, press over the bottom and up the sides of the form. Using the bottom of a spoon make sure the mixture forms a firm layer. Bake for 10min  at 160 degrees C.

Filling:
Remove the lime zest from whole limes, grate, and put aside. Cut the limes in half and squeeze out the juice.
In a medium bowl, combine condensed milk,  lime juice, grated zest, and egg yolks, mix well .

Pour filling into previously baked graham cracker crust and put in oven for another 15-20min (the middle should be still soft).

After cooling down, put in the fridge for at least 2hrs.


*the recipe comes from the same Danish cooking magazine ('mad' dec 2011) that I used for the onion soup. It's a definitely refreshing dessert that can taste just as good in summer as in winter (I'll definitely give it a try!)

Second New Year's resolution

- snow. Or rather taking advantage of what's around in winter time. Turns out that there's lots of snow just a couple of hours away. Why not?
Learning how to ski also sounded like fun, so there I was, in my new bright red jacket, big white gloves and even bigger smile on my face. All in all is was not so bad, and most important - not as cold as I feared. With a bit of luck, the slope gets full sun exposure, and I got a bit of it too. Nice and warm.
Two hours later I learned how to turn and stop - standing or sitting position. My legs were a bit tired, bruised here and there but I think I'll go skiing again.

At home there was a nice soup waiting for us. Green and very warming.

Asparagus & Pesto Soup
serves 2 hungry ppl/ prep time 30min


500 grams of fresh asparagus
1 yellow onion
1 red onion
1 cup of fresh basil leaves
1/2 cup (abt 30 grams) freshly grated Parmesan cheese
3 tbl spoons of olive oil
1/3 cup pine nuts (slightly roasted)
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
750 ml of veg bouillon


Cut asparagus into about 3 cm pieces - save the tip pieces for decoration
In a big pot, heat olive oil and add finely chopped onions. After a couple minutes add asparagus pieces and continue frying for a few more minutes.
Add bouillon and cook for about 15 min, until asparagus becomes soft.
In a separate frying pan, fry the asparagus tips for a couple minutes.
Prepare pesto - grind basil leaves, cheese, pine nuts, garlic and  olive oil in blender or food processor.
Add onions and apsparagus and continue grinding until pastelike (texture depends on individual likings)
Transfer the pesto/asparagus cream back to the pot with bouillon. Stir and serve!
Decorate the bowls with asparagus tips and pine nuts.

I discovered this soup recipe here, but decided to make it even more pesto like and enriched it accordingly.
And yes, I realize it's been a bit too green here, so promise to prepare something sweet and not so green next time.

Is it summer yet...?

So how quick can all the saved up/relaxed mood run out? Quick. Too quick. I admit, I had tiny bit left walking this morning to the office, watching the sun slowly rising. Had it later this morning, planning all the good things winter time can bring.

And then after lunch, it run out! Minutes were passing very slowly, way too slow for a Wednseday afternoon. Two cups of coffee helped me stay awake, and then with my eyes half-open I started dreaming... summer.... and avocados.
It was this avocado dessert, and my Portuguese friend who introduced me to it, that helped me come up with the name for this blog. Green as avocado, because it's fresh, and I like green food a lot. And because it's just like summer!

Avocado Dessert
serves 4 ppl, prep time 5min

2 ripe avocados
1 lime
2 scoops of honey
4 cherries for decorations

1.Cut avocados in half, take the pulps out and then gently, using a spoon scoop them into a bowl, add lime juice and 2 spoons of honey and mash until almost smooth.
2. Place back into the peels. Place cherries on each for decoration. 

This dessert was my personal favorite all summer (and until today when I just day dream about summer). It's a quick and healthy option for a lazy afternoon, or any other time of the day.
The amount of lime and honey can be adjusted based on individual preferences.
Very refreshing. Very summer - even in January.

First....

First post. First of January. First New Year's resolution - to combine all the yummy food in some more-or-less coherent way. Add pictures to illustrate all the efforts. And maybe inspire a bit, like I get inspired - by opening a random cooking magazine or a cooking blog - there it is, today's lunch/dinner/dessert...
and what's cooking today? Something to warm us up, after a beautiful trip from snow wonderland....

An Onion Soup with a Kick and croutons

serves 4 people; prep time: 60min 

4 yellow onions

2 red onions

1 leek

3 garlic cloves

2cm piece of ginger

1 table spoon of butter 

1.5 l of veg stock

10dl of white wine

2 table spoons of flour

fresh thyme

1 tea spoon of sugar

salt, pepper

for croutons
3 slices of bread
1 garlic clove
olive oil
fresh thyme

1. Cut bread into small cubes, meantime heat olive oil with finely chopped garlic and thyme - add bread cubes and fry until golden on all sides
2. Chop onions and leek. Half of the onions into small pieces and the other half into rings. Sauté in butter in a large pan until golden brown (about 15 min), add a teaspoon of sugar, garlic and finely chopped ginger and let sauté for another 10 min
3. Add a couple of tablespoons of flour, leave for 3 or 4 minutes, then pour in 1.5 liters of boiling veggie stock and 10dl of white wine.
4. Cover with lid and leave simmering (on low heat) for another 30min.
5. Season the soup with salt, pepper and thyme.
6. Serve with previously prepared croutons.

The recipe comes from december issue of a Danish cooking magazine 'Mad' (which means 'food' in Danish, not crazy-mad), I added leek and ginger to make it more warming up and spicy. Thyme adds a slight minty freshness.
Perfect soup for winter evenings. Bon Appétit!