Red lentil banh mi wraps

When I've been looking for inspiration for vegan food, most have come from Asian recipes. Maybe not surprising as there is an extensive tradition of vegetarian meals in many of the Asian countries. One of my favourite Vietnamese dishes is bahn mi, a baguette often filled with spicy pork pate, pickled carrots, salad, chili mayonnaise and fresh herbs. Banh mi is a perfect example of successful fusion of food traditions, french baguettes with a Vietnamese filling. Vietnam is the only country I visited in southeast Asia where you can find quite nice bread and croissants, a result from its time as a French colony. You can also find amazing ice cream bars, serving not only standard flavours like chocolate or mango, but also sweetcorn and rice (and durian, bleurgh!). Vietnam also has some of the best coffee I ever tasted, marginally beaten by Portugal and Brazil.

Got to stop thinking of Vietnam now, got such itchy feet, want to go travel now now now! Below are two images from when I went to Vietnam in 2009. It's such a beautiful country.

Floating food market on the Mekong river in south Vietnam

Beautiful lanterns in Hoi An

Anyhow, back to banh mi! You can use for example fried tofu instead of meat pate for a vegetarian or vegan take on banh mi, and I found quite a few recipes online using tofu. However, as I've just made the excellent black pepper tofu, and even though that recipe did change my mind about tofu, I didn't feel ready for another dish where the tofu would be in focus. Still, I wanted a filling with a lot of protein, and decided to instead make a filling with red lentils and Vietnamese flavours. To really up the protein, I decided to include tofu anyway, by using soft tofu instead of mayonnaise in the chili dressing.

The pickled vegetables are an essential part of a banh mi, I slightly modified a recipe I found on Post punk kitchen, an excellent vegan blog. The vegetables last for up to one week in an airtight container in the fridge. Beware, the smell when you open up the container is quite awful, but the vegetables are delicious and crunchy.

Although banh mi is traditionally served in a baguette, I decided to continue the food fusion by going Mexican and making a wrap instead. I find it easier to eat this way, and is a more low-carb alternative to baguettes.

The final result is full of Vietnamese flavours, fresh herbs, crunchy vegetables and hot chili. Perfect food to make you forget that its dark, winter and snow :)

Red lentil banh mi wraps (serves 4)
Tortilla wraps
Crunchy salad leaves, like sweet gem, iceberg or romaine
1 small bunch mint
1 small bunch coriander
1 bunch spring onions, finely chopped

Pickled vegetables
2 large carrot, cut to matchsticks
12-15 cm daikon, cut to matchsticks (can be substituted with radishes)
2 dl rice or white wine vinegar
1 dl light brown sugar
0.5 dl sea salt
1 red chili, finely sliced
1 tsp whole peppercorns, any colour
2 star anise
2 kaffir lime leaves, finely sliced

Banh mi filling
250 g red lentils
5 dl vegetable stock
1 yellow onion, finely chopped
1 large carrot, finely chopped
5 garlic cloves, finely chopped
1 red chili, finely chopped
1 tbsp fresh ginger, grated
2 lemongrass stalks, bruised and divided in halves
2 tbsp coriander seeds, toasted and coarsely ground
1 tsp chinese five spice
0.5 tsp cinnamon
4 kaffir lime leaves, torn in halves (I used fresh, but dry or frozen will also work. If you can't find any, add zest and juice of one lime)
1 can chopped tomatoes
2 tbsp tomato paste
3-4 tbsp light soy sauce
neutral oil

Sriracha dressing
200 g soft tofu
2-4 tbsp sriracha (Asian chili sauce, can be substituted with other chili sauce like sambal oelek)
1 tbsp light soy sauce
1 lime, juice

Start with pickling the carrots and daikon by adding the vegetables, chili, star anise and kaffir lime leaves to a clean airtight glass or plastic container.

Add the sugar, salt and vinegar to a pot and heat up until it starts simmering and the sugar and salt has dissolved. Pour the hot liquid over the vegetables.

Close the container and store in the fridge for at least 30 min before serving. The pickled vegetables will keep for up to 1 week in an airtight container in the fridge

Cook the lentils in vegetable stock for 20-25 min until soft

While the lentils are cooking, saute onions, carrots, ginger, garlic, chili, lemongrass, coriander seeds, chinese five spice, and cinnamon in a large frying pan for 10-15 min on medium heat

Add tomatoes, tomato paste, lentils, kaffir lime leaves, and lentils to the frying pan. If it's dry, add 1-2 dl of hot water. Simmer for 10-15 min until most of the liquid has reduced. Stir occasionally and use a fork to lightly crush the lentils

For the sriracha dressing, mix all ingredients together to a smooth sauce. Don't add all the sriracha at once, it can be very hot!

Add salad leaves to a tortilla wrap. Then add the lentil banh mi filling, pickled vegetables, and sriracha dressing. Finally top with fresh mint and coriander leaves, and sprinkle on spring onions

Roll together to a wrap

Smaklig måltid!

Black pepper tofu

This recipe should really come with a disclaimer like "May cause conversion to tofu lover". But maybe you already like tofu? Well, I've never been a fan. I eat it in dishes like Sichuan mapo dofu or Malaysian laksa soups, but I can honestly say that 9 times out of 10 I find it really bland and uninteresting. Anyhow, I felt like I can't do this vegan experiment without cooking with tofu. If nothing else, tofu is a good source of protein for vegans.....

After browsing through quite a lot of recipes, I came across this recipe from Yotam Ottolenghi for black pepper tofu on the new great Swedish vegan blog, Vegoriket (only in Swedish). I love Ottolenghi's new vegetarian series in Guardian, I highly recommend that you look it up! Both his vegetarian and other cookbooks are beautiful, and I think I'll have to go and buy the vegetarian one, Plenty, very soon as I keep seeing recipes from this book on different blogs.

So I decided to try the recipe, and I'm so happy I did as it was amazingly good! I'm now a tofu lover :) This recipe is hot though, if you're not a fan of spicy food, this may not be for you. Still, it is not mouth burning stuff but a nice heat. I've modified the recipe slightly, decreasing the amount of tofu by half as I find 200 g tofu per serving to be quite a lot. If you're hungrier than me, you can up the tofu to 800 g. I also added a little sesame oil and a sprinkling of sesame seeds. 

If you're not sure about tofu, I really recommend you try this. Not interested in tofu at all? Try this with slices of fried chicken or beef instead, because this sauce is seriously to die for. 

Black pepper tofu (serves 4)

400 g firm tofu, cut in cubes

corn flour

12 small shallots, thinly sliced

8 red chillies, thinly sliced

12 garlic cloves, minced

3 tbsp fresh ginger, grated

3 tbsp light soy sauce

3 tbsp sweet soy sauce (ketjap manis)

4 tsp dark soy sauce

2 tbsp light brown sugar

0.5 tbsp sesame oil

5 tbsp black pepper, crushed (it should be quite coarse)

1 bunch spring onions, finely sliced

3 tbsp toasted sesame seeds

vegetable oil

Toss the tofu in cornflour, shake of the excess. Pour enough oil to come up to 0.5 cm on the sides of a large frying pan or wok and bring up to frying heat

Fry the tofu in batches, turning the cubes until golden all around with a thin crust. Transfer to drain of excess oil on a paper towel

Remove the used oil from the pan, and add 1 tbsp fresh oil. Add shallots, chillies, garlic and ginger, and saute for around 15 min on low-medium heat, stirring occasionally, until the contents are shiny and totally soft. While cooking, crush the peppercorn using a pestle and mortar, they should be quite coarse 

Add the soy sauces, sugar, sesame oil and black pepper to the pan and stir. Add the tofu and let it warm through for 1-2 min. Finally stir in the spring onions and sprinkle with sesame seeds

Serve with steamed rice or noodles

Smaklig måltid!

Asian coleslaw

Like many others I've started this new year with new goals and resolutions, determined to make positive changes to my life. The vegan resolution is going really well, it's been such a positive thing that I might continue for longer than just one month. Anyhow, today it was time for the next step, to join a gym again. That's how original I am, like thousands of others, I join a gym in January....

After signing up, I went to Whole foods market at Kensington High Street for the first time. I've thought about it before but never got around to it. Which probably is a good thing for my wallet, because it was so amazing and I wanted to buy enough food to last me for months! Things like freshly made pistachio butter, marcona almonds, red quinoa (which I see in so many recipes but I never find), fresh chantarelles... In addition, a pretty amazing cheese room and nice organic meat selection. I will go there again for sure when I want something special or to indulge. Or if I want something ready made, they had an impressive selection of salads, cold and hot dishes for take away, including vegan dishes.

After browsing through the store for a ridiculously long time, I finally got home and had some of the coleslaw below. Coleslaw is easy to do, well at least once you get past all the peeling/shredding/grating, and a large batch will last for up to 5 days in the fridge. This recipe is again a modification of a recipe from River Cottage Veg Everyday. I made this to complement the sweet potato and peanut gratin, but this could be served with so many different things, from spare ribs to noodle salads to tortillas.

Asian coleslaw (serves 4-6)
0.5 small white cabbage, finely shredded
0.5 small red cabbage, finely shredded
4 medium carrots, coarsely grated
1 bunch spring onions, chopped
1 bunch coriander, chopped

Dressing
2 limes, zest and juice
1 red chili, finely chopped
1 garlic clove, minced
1 tbsp fresh ginger, grated
2 tbsp light soy sauce
2 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tsp light brown sugar

Combine cabbage, carrots, spring onions, and coriander in a large bowl

For the dressing, whisk all of the ingredients together

Pour the dressing over the vegetables and toss thoroughly. Leave to marinate for 15-20 min before serving

Smaklig måltid!

Noodles in ginger broth

First two days as a vegan was easy, with crispbread and red pepper hummus for breakfast, red lentil coconut soup for lunch and noodles in ginger broth for dinner. Can't say that I missed anything, except possibly milk. Soy milk works OK in coffee, but I don't want to use too much soy products. There is definitely a lot of controversy around soy, how it's produced and possible health implications. Think I will try almond milk next time I go shopping and compare.

Anyhow, this ginger broth is hot, spicy, and fragrant, everything you need on a chilly day :) The carrot and sweet corn add some crunch and sweetness. Hopefully this broth and the numerous oranges I've been munching on is finally going to help my immune defence get rid off a very persistent sinus infection. I'm so fed-up with being ill! I've basically spend most of the last two weeks in bed, watching Downton Abbey and Sons of Anarchy...

This is quite a light meal, but you can add some stir-fried tofu for a bigger meal. Or for non-vegans, simmer thinly sliced chicken or salmon in the broth before adding to the noodles, or add a handful of prawns.

Noodles in ginger broth (serves 2)
120 g noodles (instant, egg, soba or udon)
0.5 tsp sesame oil

Broth
10 cm fresh ginger, chopped
2 stalks of lemon grass, bruised and chopped
2 shallot onions, chopped
2 red chillies, chopped
2 garlic cloves, finely chopped
2 star anise
2 tbsp light soy sauce
1 tbsp rice vinegar
1 L of water
1 cube of vegetable stock
1 pinch of light brown sugar
1 small can of sweet corn
1 large carrot, finely sliced into matchsticks

Garnish
4 spring onions, finely chopped
1 small bunch of coriander, chopped
1 red chili, finely sliced
1-2 limes, in wedges

Prepare all ingredients for the broth and garnish

In a medium pot, saute ginger, shallots, chillies, garlic, and star anise for 2 min at high heat

Add water, vegetable stock, soy sauce, rice vinegar and sugar. Simmer for 15 min

While the broth is simmering, prepare the noodles according to pack instruction. Toss with the sesame oil and keep warm

Pass the broth through a sieve or colander

Transfer the broth back to the pot, and add the carrot and sweet corn. Simmer for 2-3 min

In bowls, add the noodles and ladle over the hot broth

Sprinkle over the garnish and serve with lime wedges

Smaklig måltid!

Red lentil coconut soup

Happy New Years everyone! Have you made any resolutions for 2013?

I'm not going to promise to post more recipes, but I will try :) I've actually got another resolution regarding food, I'm going to go vegan for a month. 

So why do I want to try going vegan? I've always cooked quite a lot of vegetarian food, and I think that in general we in the Western world eat way too much meat and fish. The main food industry is horrid (please do pay a bit more for your dairy, chicken, pork, beef and seafood to ensure you get animals that are better treated and responsibly sourced!), and there really is no reason to have meat with every meal. Not to mention the impact raising large amount of animals have on the environment, and that we are (permanently) destroying the ecosystem in the oceans by overfishing. In addition, the dairy and egg industry are also treating and keeping animals in awful conditions. So one reason to go vegan is that it is a more ethical and sustainable lifestyle. That said, I'm not against eating animals, we're omnivores, but I think everyone should eat less and that the animals raised for food should be treated well.

Another reason is plain curiosity, can I as a cheese addict survive without eating dairy products for a month? I do anticipate serious withdrawal symptoms and cravings for cheese. Another craving will for sure be for bacon. I also feel that I need a bit of challenge in the kitchen, taking away not only meat/fish, but also dairy and eggs, will definitely give me that challenge. 

I will however continue using my leather bag and shoes during this month. Maybe not very vegan, but I think there are levels of commitment to everything, and it is up to everyone to find a level they're comfortable at. This goes for pretty much for anything in life from recycling to exercising to working. Better to do something than nothing. Getting rid of the bag or shoes I usually use is a waste, I got them already, and buying new ones just for this month doesn't make sense and goes against my general attempt at downsizing my possessions (more on that another time). 

Another thing I'm not going to really bother with is if the wine or beer I drink are vegan. Mostly because there will be very little of either this month as I got a finance exam and crazy amount of work. I'm also skint....

Part of the difficulties with eating vegan for a month is going to be eating out. There are of course vegan restaurants in London, and many others serve at least one vegan dish, but I'm thinking more of having a coffee at work (fingers crossed they'll have soy milk, or I will be (even more) grumpy and tired at work), or having a quick bite on my way to university. 

Another challenge is breakfast. I typically have something like crisp bread with cheese, yogurt or omelette for breakfast, all non-vegan options. I have to admit though that most mornings my breakfast is just coffee with milk.... For when I want something more, I think that probably crisp bread with hummus or a fruity smoothie would work well. 

I will also have to think a bit more about supplements. It can be more difficult to get enough calcium, B12, iron and D vitamin eating a vegan diet, and I will start taking a multi vitamin to ensure I get enough. 

For anyone else thinking of trying a vegan diet, I found helpful tips and food inspiration on Serious eats - The vegan experience, Post punk kitchen, Vegan yum yum, Vegie head, Oh she glows, and Vegan yack attack. 

So from now and for 30 days, until 3rd February, I will try a vegan diet. I'll try to keep the blog updated with my experiences and recipes.

The first vegan recipe for this month is this delicious red lentil coconut soup. It's a bit spicy with sweet coconut and a bit of zing from lime and coriander.

Red lentil coconut soup (serves 4-6)

250 g red lentils

2 yellow onions, chopped

2 peppers (any colour), chopped

1 garlic bulb, finely chopped

2-3 red chillies, finely chopped

3 tbsp fresh ginger, grated

2 tbsp tomato paste

2 tbsp coriander seeds, toasted and ground

1 tbsp curry powder

3 limes, zest and juice

2 tbsp mango chutney

1 pinch of brown or white sugar

2 cans of chopped tomatoes

1 can coconut milk (full-fat, trust me on this, it tastes better and half-fat is just diluted full-fat anyway)

0.5 L water

2 cubes of vegetable stock

0.5 tsp salt

1 bunch of fresh coriander, chopped

oil

Toast the coriander seeds in a dry frying pan for a couple of minutes and then grind to a coarse powder

In a large pot, add onions, garlic, peppers, chillies, ginger, curry, coriander and lime zest. Fry for 4-5 min

Stir in the tomato paste and fry for another 2 min

Rinse the red lentils in cold water, add to the pot

Add the cans of tomatoes and coconut milk, mango chutney and water

Cook at medium to high heat for 10-15 min, stir occasionally

Add the vegetable stock and salt, and simmer for 15-20 min until the red lentils are soft. The reason for not adding the stock and salt from the beginning is that it may result in harder and more bitter lentils. I'm not sure it really makes a difference though....

Using a hand mixer or food processor, blend 3/4 of the soup, reserving 1/4 to keep some chunky bits in the soup

Transfer the soup back to the pot, add more water if it is too thick, and stir in the lime juice and fresh coriander

Taste and adjust by adding more salt or sugar if necessary

Smaklig måltid!

Korean cucumber salad

I spend way too much time daydreaming about traveling. I love to make plans and to have something to look forward to. This year I've been to Thailand, Italy, China, Sweden, and Denmark. I wish I could go somewhere new next year, maybe South Korea, Argentina or Peru? But I will be skint for the next 2 years because I'm starting on a part-time MBA program in September and ALL my money will go to paying the tuition fees (please everyone, fingers crossed that I get a scholarship!).

In the meantime, I'm lucky to live in a metropolitan city like London where you can eat yourself around the world. As I've written about before, I go out quite frequently for Korean food. To me, one of the best things eating at Korean restaurants is the banchan - side dishes served with the meal, often different types of kimchi, fermented cabbage and vegetables, and namul, seasoned vegetable/salad dishes. One common namul is a lightly pickled cucumber salad seasoned with sesame.

Similar dishes are served also in Sichuan (often with an addition of Sichuan pepper and red chili), Japan and Thailand (with fish sauce instead of soy, and an addition of birdseye chili and coriander). In Sweden we also do a cucumber dish with lightly pickled cucumber, pressgurka, with cucumber slices marinated in salt, sugar, and white or pickling vinegar (ättika), this is traditionally served with meat stews, meatballs or roast meat.

Below is my take on a Korean cucumber salad. This is a tweaked version of recipe I found at a gret Swedish food blog, Lilla matderiven. This is of course great with Korean dishes like bulgogi, but also with any bbq meat or fish. I've had it as a side dish with tuna sashimi and miso soup.

Korean cucumber salad
1 cucumber, thinly sliced

Marinade
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp toasted sesame seeds
1 garlic clove, minced
0.5 tbsp sugar
0.25 tsp salt
0.5 tsp chili flakes or korean red pepper

Toast the sesame seeds in a dry frying pan at high heat.

Combine all of the ingredients to the marinade.

Add the cucumber to the marinade and toss, make sure all the cucumber slices gets coated with the vinegar

Let marinate for at least 10 min before serving

Store in an airtight container in the fridge for up to five days

Green beans with garlic, lemon and chili

The Olympic Games are on now in London, but so far I've hardly noticed it (except for in the newspapers, where everything is about the Games). I live next to Lord's cricket ground, one of the venues, but there is no more people here than usual. Well, I guess archery isn't really a big public sport... Actually feels like less people overall in central London, and less people for sure at Marylebone station in the mornings.

If the weather is good I might go and try to see some of the triathlon in Hyde park on Saturday, but don't think I'll see anything else. I'm already quite bored with the Games to be honest. The chance of this blog turning into a sports blog is close to zero....Though I thought the opening ceremony was much better than I expected, I really liked that they paid tribute to NHS. Universal healthcare rules! I will never ever understand why people in the US are against healthcare for all.

Anyhow, I was starving when I got home today and wanted something warm and comforting as summer apparently is over after just one week. I rummaged through the freezer and found a bag of green beans. I love green beans (haricot vertes if you want to be fancy) as a side dish or in a salad for example, and I usually have a bag in the freezer. This dish takes no more than 10 min to do, it's buttery, spicy and delicious, and is enough for four as a side dish or two as a main. This will go well with almost any type of fish, meat or bird. I went for the supereasy option to have it with just a simple omelette. Quick, easy, cheap, and tasty. Go and cook it now!


Green beans with garlic, lemon, and chili (serves 2-4)
400 g green beans, fresh or frozen
0.5 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
1 lemon, zest
1 red chili, finely chopped
1 tbsp light soy sauce

If you use fresh green beans, start by steaming the beans lightly. If you use frozen, cover with boiling water for 2 min and then drain

Heat up a large frying pan with the olive oil

Add the green beans, fry for 3-5 min until the beans and pan is really hot

Add butter, garlic, lemon zest, red chili to the pan and stir until the butter has melted

Remove pan from the heat to prevent the garlic from burning

Stir in the soy sauce

Taste and add more soy sauce or salt if necessary

Smaklig måltid!

Korean spare ribs

This weekend I have done nothing but cooking, walking in the sunshine (really felt like spring this weekend!), and streamed a lot of TV shows. Had a bit of catching up to do after holiday in Thailand (hot and sunny and white beaches and amazing food and quality time with my parents = great holiday). I'm quite addicted to shows like Vampire Diaries and Secret Circle. I know, I know, I am 36 years and watch teenage TV soaps about vampires and witches... What can I say, they're my guilty pleasures. I had brought my work laptop home, but, as usual, I haven't even taken it out of the bag yet. As it's now 8 pm, I'm guessing it will stay in the bag until tomorrow....

Anyhow, I love Korean food like bulgogi, bibimbap and kimchi, and luckily there are some nice, and cheap Korean restaurants in London, like the 3 or 4 restaurants on St Giles street and there is also a good one on Finchley road, Seoul. This weekend I decided to try to cook something Korean myself, and Korean spare ribs sounded like a good idea. I've actually never cooked spare ribs in my life, strange in a way because I love good sticky and tender ribs, and decided it was a good project for a weekend. I read a few recipes online, and from them made up my own.

First I had to go to Camden to get the spare ribs at Morrison's. Here in the UK I hardly ever see spare ribs at my usual Sainsbury's or Waitrose store, but Morrison's, another chain of grocery stores, often have good butcher and fish monger sections in their stores. I know, I should have gone to a proper butcher, but that felt like to much hassle. Easier to jump on the 274 to Camden... Coming back from Camden I went up to Finchley road, and went to an Asian supermarket, Natural natural, that's next to Waitrose. It's quite a small shop, and for anyone who wants a larger variety of Asian/Korean products, I would recommend going up to K-mart in Golders green instead. Anyhow, I got Asian pears, kimchi, and gochujang, a Korean hot red pepper paste, I needed and then went home to cook.

This recipe takes some time, but it is not labour intensive as most of the time is due to marinating or cooking the ribs. And believe me, it is so worth the time, because the ribs are amaaaaazing!!!! The ribs were so tender that the meat was almost falling of the bones, and covered with a sticky, hot and sweet glaze.

I served the ribs with kimchi and a coleslaw with lime and sweet chili, which was so good it really deserves a post of its own but is included here anyway. My mum makes a similar coleslaw, and it goes really well with any kind of barbecued meats.

Though how I ever thought that sticky ribs would be good as lunch box food I don't really know. Better bring some wet wipes with me to work tomorrow....

Korean spare ribs (serves 4)
2 racks of pork spare ribs (approx 2 kg)

Marinade
1 Asian pear, finely chopped (in all honesty, I think any large ripe juicy pear would do)
0.5 dl sesame seeds, toasted and ground
10 garlic cloves, minced
1 dl light soy sauce
0.5 dl brown sugar
1 tbsp honey
2 tbsp mirin (rise wine)
1 small yellow onion, finely chopped
3 tbsp gochujang (Korean hot pepper paste)
7 cm ginger, grated
1 tbsp sesame oil

Cooking liquid
5-7 dl water
5 star anise

2 cm ginger, grated

Serving
0.5 dl sesame seeds, toasted
3 spring onions, finely chopped

Coleslaw
250 g white cabbage, shredded
250 g red cabbage, shredded
5 spring onions, finely chopped
4 apples, grated (I used medium-sized Cox apples)
250 g Greek yoghurt (half a large pot, approx 2.5 dl)
2 lime, zest and juice
2 tbsp sweet chili sauce
1 bunch coriander, finely chopped
Salt and pepper

Toast the sesame seeds for the marinade and for serving in a dry pan. Ground half of the seeds to a coarse powder using a pestle and mortar

Score the ribs so that they can absorb more of the marinade

Mix all ingredients for the marinade together

Cover the ribs with the marinade, and leave in the fridge overnight. I think it's easiest to marinate the ribs in a large sealable plastic bag. Turn the ribs over a couple of times to make sure that all sides gets marinated properly.

Transfer the ribs with the marinade to a deep oven tray. Add the water and star anise and cover the tray with aluminium foil.

Cook for 1.5-2 h at 150C, until the ribs are tender

Combine all the ingredients for the coleslaw in a large bowl and let marinate in the fridge while the ribs cook.

Transfer the ribs to a plate, and pour the cooking liquid through a sieve and into a clean pot.

Heat up the oven to 250C or turn on the grill to its highest setting

Reduce down the cooking liquid to a sticky consistency, then add 2 cm grated ginger

Put the ribs on the grid of an oven tray. Brush on a thick layer of the glaze.

Cook the ribs in the oven/grill for 5-10 min. Watch the ribs carefully to make sure they don't burn!

Sprinkle the ribs with toasted sesame seeds and spring onions, and serve with the coleslaw and kimchi.

Enjoy!

Here's something for you to listen to while cooking, Fujiyama Mama by Wanda Jackson, queen of rockabilly.

Chicken curry coconut soup

I got back a couple days ago from a weekend in Berlin (fantastic city, go there!), followed by a busy week in Munich attending a course organized by the company I work for. It was an interesting course, focused on management and leadership. When all of us attending the course were asked what type of business they would start if they could choose, most said a restaurant or similar. Quite interesting considering we all work for a technology company...

Anyhow, the course was good, but very intense. Since coming back on Friday, I've spent most of the time lazying around in the flat, watching quality TV like Project Runway, and MasterChef. I'm seriously addicted to food TV shows, and MasterChef is a clear favourite. One of my oldest friends auditioned a couple of weeks ago for the Swedish version, and I'm keeping my fingers crossed that she'll make it.

Anyhow, in addition to watching food being cooked, I also made this soup to brighten up my lunch box for the coming week. It's got a deep smooth curry flavour, enhanced by toasting some of the spices first.

I quite often cook some of the vegetables, and/or the meat/fish/prawns to go into a soup separately. This is to avoid overcooking the vegetables. I also like it, because I think it gives the dish more layers, here the creamy curry soup with fresh lime chicken, and the kick from the vegetables fried with chili and garlic.

Chicken curry coconut soup (serves 4)
4 chicken breast fillets a' 120-150 g each
Marinade
2 lime, zest and juice
0.5 ml light soy sauce
1 pinch chili flakes
1 pinch smoked paprika
1 tsp brown sugar, like light muscavado, or honey
1 garlic clove, grated

Soup
400 ml coconut milk
600 ml chicken stock
1 large yellow onion, finely chopped
1 tsp black mustard seeds
1.5 tsp fennel seeds
1 tsp cumin seeds
1.5 tsp cardamon seeds
1.5 tsp cinnamon
1.5 tsp curry
1.5 tsp coriander
0.5 tsp turmeric
0.5 tsp smoked paprika
1 pinch chili flakes
2 large garlic cloves, grated
3 cm ginger, grated
1 lime, juice

1 red pepper, diced
1 green pepper, diced
4 tomatoes, diced
1 red chili, finely chopped
4 spring onions, chopped
1 garlic clove, grated
1 large bunch of coriander, chopped
vegetable oil, like sunflower or other neutral oil
salt and pepper

Start by mixing the ingredients for the marinade. Trim and butterfly the chicken fillets, cover with the marinade, and leave for at least 15 min before cooking.

Toast fennel, cardamon, mustard, and cumin seeds in a dry frying pan over high heat whilst stirring until the mustard seeds starts popping.

Grind the seeds using a pestle and mortar, and then mix with the other dry spices.

Grate the ginger and garlic cloves.

Heat up 1-2 tbsp oil in a medium-sized pot. Add the onions, all the spices, and the grated ginger and garlic. Saute on medium heat for a couple of minutes to release all the flavours from the spices.

Add the coconut milk, chicken stock, and lime juice. Simmer for 10-15 min.

While the soup is simmering, fry the chicken fillets in a frying pan. Set to the side to rest, and then slice the fillets.

Also lightly fry the peppers, tomatoes, spring onions and garlic for a couple of minutes. Season with salt and pepper, and stir in the coriander.

Taste the soup and adjust if necessary by seasoning with salt, pepper and a squeeze of lime juice.

Serve the soup by pouring it into bowls, adding a handful of the pepper and tomato mix, and topping with the sliced chicken.

Enjoy :)

Salmon fillets with peanut crust, spicy vegetables and noodles

Is it sad that one of today's highlights was seeing the new Met line train at the station leaving work? Probably, but if you would like me spend 2 h a day in those old smelly Met trains that shake so bad that it is sometimes impossible to read something, not to mention trying to drink coffee without spilling it all over you (actually some days the train is shaking so bad I'm contemplating the need of wearing a sport bra when traveling...), you would be excited too. For awhile I thought the new trains were like Santa Claus, just a fairy tale, but now we do occasionally see them. Though they always appear to be not in service. Quite like the rest of Met line really...

Anyhow, to further cheer me up on this foggy day I cooked this very easy dish. It is based on a recipe from the latest number of Delicious. Lots of nice vegetables with hot chili, ginger, and tangy lime. The peanut crust add extra crunch and a bit of saltiness. All in all, a lovely dinner with a minimum of effort.

Salmon fillets with peanut crust, spicy vegetables and noodles (4 portions)
4 skinless salmon fillets
50 g peanuts, finely chopped
small bunch of coriander, chopped
grated zest and juice of 1 lime
a handful of fresh breadcrumbs
1.5 tbsp toasted sesame oil
3 pak choi, leaves separated
6 spring onions, halved lengthways and then sliced in 4 cm pieces
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
100 g mangetout
2 red chillies, finely chopped
2 cm fresh ginger, finely chopped
3-4 garlic cloves, finely chopped
light soy sauce
lime wedges
200 g dry egg noodles

Preheat the oven to 200C

Mix the peanuts, coriander, lime zest and juice, breadcrumbs and 0.5 tbsp sesame oil, then press together onto the top of the salmon fillets

Scatter the pak choi, spring onions, peppers and mangetout in a large oven dish or roasting tray. Top with the chillies, ginger and garlic, and drizzle over 1 tbsp sesame oil

Place the salmon fillets on top. Roast in the oven for 8-12 min until the salmon is just cooked through.

Prepare the egg noodles according to instructions

Top the noodles with vegetables and salmon, and drizzle over soy sauce. Serve with additional lime wedges, more coriander, and chopped peanuts for extra crunch.

Here is one of my favourite songs so far this year, 'Looking glass' by Little Dragon. Quite a weird limbo video though...

Cauliflower and lentil curry

I made this today to have for lunch during this week, roughly following a recipe I found in the latest number of Delicious. Delicious is my favourite food magazine here in the UK, I find inspiring recipes in most of the numbers. I love food magazines and cook books, preferably reading them in bed. Nothing wrong in indulging in a bit of food porn :)

This curry is quite mild and filling, with mushy lentils and crisp cauliflower. You could have it with rice or bread, but I think I'll have it as it is. Next time I'll be sure to add some turmeric, as the recipe suggested, to give it a nicer brighter yellow colour, but I forgot to buy it when I was at the grocery store (along with a lot of other stuff I should have bought, sometimes I really am a goldfish). I think I would also add some mustard seeds at the start together with the cumin seeds, and maybe also add some cardamon pods.

Cauliflower and lentil curry (4 portions)
2 tsp cumin seeds
1 large cauliflower, cut into florets
150 g red lentils
1 yellow onion
2 cm ginger, grated
6 garlic cloves, pressed
1 red chili
1 tsp coriander
1 tsp cumin
0.5 tsp turmeric
1 tbsp mild curry powder - I added 1.5 tbsp
1 can of coconut milk
200 gr tomatoes, chopped
juice from 1 lime
large bunch of coriander
1 cube of vegetable stock
mild olive or sunflower oil

Fried spices
1 tsp black mustard seeds
1 tsp cumin seeds
6 cloves
0.5 tsp chili flakes
mild olive oil or sunflower oil

Put the lentils into a small pan with 450 ml cold water, bring to the boil, then lower the heat and simmer gently for 10-20 min until the lentils are soft and almost like a puree.

Heat a little oil in a frying pan and add half of the cumin seeds and the cauliflower florets, cook for a couple of minutes on medium heat until the cauliflower starts to have coloured spots.

Add some oil, the rest of the cumin seeds, and once the seeds starts sizzling, add the chopped onion. Cook gently until the onions has softened but not browned.

Add the ginger, garlic, and chili, and cook for a couple of minutes.

Add ground coriander, cumin, turmeric and curry powder, cook for another minute and then add coconut milk and tomatoes. Simmer for 10 minutes or until the cauliflower is just tender.

Stir the lentils into the curry with the lime juice and add salt to taste. Simmer for a couple of more minutes.

Add the chopped coriander and turn of the heat.

Fry the cumin seeds, mustard seeds, cloves and chili flakes in a little oil quickly, and then stir into the curry. Let the fried spices infuse the curry for a couple of minutes before serving.

Mmmmm, already looking forward to lunch tomorrow (and Wednesday, and probably Thursday, but will be quite happy to go out for lunch on Friday to eat something else)!

Today's music suggestion is one of my favourite songs my Anna Ternheim, To be gone. For some reason I always associate it with autumn.

Salmon with pak choi and noodles

This is another Asian-influenced recipe. I love Asian food and if I had to choose to only eat food from one continent, that would be my choice I think. Korean bulgogi and kimchi, sushi, Thai green papaya salads, Vietnamese pho, Philippine kinilaw, malay laksa soup and roti canai, Singaporean chili crab, dim sum, mmmmm...... To be honest I love most food. I'm Swedish so I do enjoy a lot of Swedish specialities and I cook some of these dishes on a regular basis, so they will for sure also make an appearance here on the blog.

One of the things I love about Asian food is that a lot of it is very quick to do and rely on fresh vegetables. One of my favourite Asian vegetables is pak choi. For a master class in how to cook it to perfection, I recommend one of my favourite food blogs in English, Steamy Kitchen, http://steamykitchen.com/2112-bok-choy-stir-fry-recipe.html

Salmon with pak choi and noodles (2 portions)
2 salmon steaks a' 150 g
1 packet of egg noodles (I use one of the standard instant ramen noodles ones)
4 heads of pak choi
Marinade:
1/2 dl light soy sauce
1/2 tsp honey
1 pressed garlic clove
1 tsp sambal oelek or chili paste, or a finely chopped fresh chili
1 lime, the grated peel
1 tbs miso paste
For the vegetables and noodles:
1 tbs neutral oil
1 tsp hot water
3 finely chopped/grated garlic cloves
1 finally chopped red chili
1 cm fresh ginger, grated
1/2 tsp sesame oil
1 tbs miso paste
1 tbs roasted sesame seeds
light soy sauce
lime wedges

Mix the marinade, and marinate the salmon steaks for 30 min in room temperature. While the salmon is marinating, roast the sesame seeds in a dry pan, trim the edges of the pak choi, and chop/grate chili, garlic and ginger.

Fry the salmon steaks in a hot frying or griddle plan for a couple of minutes on each side. Cover and put to the side.

Cook the noodles according to the instructions on the package, drain and cover.

Add a tbs of neutral cooking oil to a cold wok or frying pan. Add the chili, garlic and ginger to the wok and fry on medium heat. You want to infuse the oil without burning the garlic, which can easily taste bitter if it's fried to long. Add the pak choi to the wok/pan and toss with the oil, add 1 tbs with boiling water (the steam will help cook the pak choi without burning the garlic). Take the wok of the stove and add the noodles to the pan, add the miso paste, toss with the pak choi, drizzle over a little sesame oil (don't use a lot, it's got quite a strong taste) and soy sauce to taste.

Plate up the noodles, add the salmon, and sprinkle over the roasted sesame seeds. Serve with lime wedges.