Another simple dish, as I always say. Chicken thighs that are marinated in lemon and garlic, fit so well together. And it suits so perfect with this herb rice that I cooked with a little chicken stock and then fried with onions in a pan. How good doesn’t that sound? You can flavour your cooked rice in so many different ways and normal cooked rice can be quite boring sometimes. I also made a simple cold sauce that suited well for this dish, but it’s optional.
I recommend to use an oven prof skillet with a suitable lid.
Chicken and Marinade:
5 chicken thighs, skin on
1 lemon, zest + 4 tbsp lemon juice
1 tbsp dried oregano
4 garlic cloves, minced
½ tsp salt
2 tbsp olive oil
For the rice:
3 dl uncooked rice
1.5 tbsp concentrated chicken stock
1 tbsp dried oregano
1.5 tbsp olive oil
1 small onion, finely chopped
1 dl chopped parsley
salt and pepper
2 dl greek yoghurt
1 garlic cloves, minced
1-2 tbsp lemon juice
salt and pepper to taste
Combine the Chicken and Marinade ingredients in a plastic bag and set aside for at least 30 minutes but preferably for a few hours.
Cook the rice according to package but add the chicken stock and the oregano in the water and let it cook with the rice. Set a side when the rice is cooked.
Preheat oven to 180 C. Remove chicken from marinade. Heat some olive oil in a deeper skillet over medium high heat.
Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Transfer the chicken to an oven prof dish and put into the oven.
Pour off fat and wipe the pan with a paper towel (to remove burned rests).
Heat more olive oil in the same skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Add the cooked rice, stir and let it fry for a few minutes. Then add the chopped parsley and stir everything together. Salt and pepper to taste.
Take out the chicken and place them on top of the rice and put a lid on and put back into the oven and let bake for 10 minutes. Mix the cold sauce during the time.
Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley and fresh lemon zest, if you want.
This has become a new favorite in the house, Dutch baby, also called German pancake or a Dutch puff. It’s normally served as breakfast, but I would say it will be perfect to add to the brunch table or if you want you could serve it with some whipped cream or ice cream and have it as a nice dessert. Usually it’s served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or maple syrup. You just need to try this puffy pancake!
For serving: butter, lemon wedges, fresh berries, maple syrup, powdered sugar
Place a 20-25 cm oven prof skillet on the middle rack of the oven, and preheat to 230 C.
In a large bowl, whisk eggs together, about 2 minutes. Add milk, sugar, salt and vanilla, and whisk until combined. Sift in the flour, and whisk just until smooth. The batter will be quite loose and liquidy. Let rest for 10 minutes.
Carefully remove the skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom. Pour batter into the hot pan, and place back in the oven.
Bake for 15-20 minutes, until the sides have puffed up a lot, and the entire top of the pancake is golden brown.
Remove from oven. Add butter, drizzle with maple syrup, add berries and dust with powdered sugar. Serve immediately.
A delicious, easy and quick pasta dish that is perfect to put together on a weekday dinner. You will love the combination of garlic, basil, sun-dried tomatoes, spinach and mozzarella. Only made in 20 minutes!
YOU NEED: 4 port.
350 gram tortellini with cheese
olive oil and salt (add it to the water when you cook the pasta).
1 tbsp olive oil
1 1/2 dl sun dried tomatoes in oil in a jar, drained from oil (cut in pieces)
3 garlic cloves, sliced thin
A half bag with fresh spinach
4 dl half and half (cream and milk)
1/2 tsp salt
1/2 tsp paprika pulver
125 gram standard ball of fresh mozzarella
10 fresh basil leaves, chopped
grated parmesan cheese, to serving
Cook the tortellini according to package, drain and set a side.
Heat sun-dried tomatoes and 1 tbsp of oil in a large skillet on medium heat, add the sliced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to soften.
Add half and half, salt, paprika and bring to boil and then reduce to simmer.
Add the fresh basil and the cooked tortellini. Mix to coat and warm on medium low heat and then add the mozzarella cheese in pieces. Stir so it starts to melt a bit.
A perfect weekday dish, easy to prepare and yes it’s good! This is a typical Swedish dish “Pytt i panna”, it literally means mixed food in small pieces, as you can see. It’s quick to prepare, specially if you have some left overs of potatoes (boiled) or some protein. Just add some chopped onions, salt and pepper and that’s it!
This time I made a “Pytt i panna” with a bbq sausage and a very yummy horseradish cream.
YOU NEED: 4 port.
Pytt i panna
500 g sausage
600 grams of cooked cold potatoes
salt and pepper
butter for frying
Yesterday we had a real kind of girls day. We started the day with some gym and then some relaxing spa time, so nice! At the evening we went to my place and I had made dinner to us all, never cooked for so many before at the same time but everything went very well and the girls loved the food, so that was perfect!! I served a creamy potato gratin with a super tender beef filé and red wine sauce, topped with bacon and asparagus. For dessert I made a chocolate cake topped with chocolate mousse, so yummy!