The food train

 

Good afternoon! How are you today? It's been a slow day so far in my cosiest of clothes. Turning the day around after a night shift messes with my head so I've just attended the washing and done some cooking. My friend Nana often cooks fish in the oven in foil and I've never made an attempt. Called her earlier to get some tips and the result was so nice. You should give it a try! 

 

2 fillets of cod - defrosted!

1 tomato

2 handfulls of haricoverts (green beans)

6 cm leek

1 dl creme fraiché

A squeeze of lemon juice

Salt, black pepper, lemon pepper and cayenne pepper

 

 

Grab a sheet of foil.

Put a handfull of haricoverts in the middle.

Lay your fish on top.

Mix your creme fraiché, lemon juice and spices (taste as you go!) in a seperate bowl.

Pour the mixture over the fillets.

Slice your leek thinly and sprinkle over the fish.

Slice your tomatoes and lay on top of the leek.

Pull all the sides of the foil together into a little packet.

Put on a tray and bake in the oven for 20-30 minutes until the fish is white.

 

Eat straight away!

 

ENJOY!

 

 

God eftermiddag! Hur mår ni idag? Det har varit en seg dag hittills i mina mysigaste kläder. Att vända dygnet efter ett nattpass gör mig seg i kolan så jag har bara tvättat och lagat lite mat. Min vän Nana lagar ofta fisk i foliepaket i ugnen och jag har aldrig testat det. Ringde henne innan för att få lite tips och resultatet var så gott. Ni borde testa!

 

2 torskfiléer - tinade!

1 tomat

2 nävar haricoverts

6cm purjolök

1 dl creme fraiche

En skvätt citronsaft

Salt, svartpeppar, citronpeppar och cayennepeppar

 

 

 

I've got two slightly different recipes written down for West Indian Fish - mum's and nan's. I love both so I took tips from both of them. I've never tried making this on my own but I've been longing for some cod for so long so it seemed like the perfect deal! Do you eat enough fish during the week? I believe many of us are quite bad at it. Try this out, it only takes 30-40 minutes! 

 

3 fillets of cod

1,5 yellow onions

2 large carrots

3 cloves of garlic

2 medium tomatoes

0,5 can of crushed tomatoes

2 dl boiling water

Thyme, salt and black pepper

 

Rice or mashed potatoes

Cabbage is nice with this!

 

Slice your onions and tomatoes and put in a mixing bowl.

Put your fish in too and season the lot with salt and black pepper.

Let marinate for 5-10 minutes.

Slice your carrots.

Heat up a large frying pan with some oil.

Put on your rice/potatoes.

Fry the fish on both sides until flakey.

Add the marinade ingredients and your carrots.

Add the crushed tomatoes and boiling water.

Season with thyme.

Bring up to boil and then turn down to simmer for 20 minutes.

 

Serve with rice/potatoes and other vegetables if you wish.

 

ENJOY!

 

 

 

3 torskfiléer

1,5 gul lök

3 vitlöksklyftor

2 mellanstora tomater

0,5 burk krossade tomater

2 dl kokande vatten

2 stora morötter

Salt, peppar och timjan

 

Ris eller potatis

Vitkål är även väldigt gott till detta!

 

Skiva löken och tomaterna och lägg i en stor skål.

Lägg i fisken och krydda alltsammans med salt och peppar.

Krossa även i vitlöken.

Låt stå i 5-10 minuter.

Skär dina morötter i bitar.

Värm olja i en stor stekpanna.

Stek fisken fläkig på båda sidor och lägg sedan i marinadingredienserna och morötterna.

Häll i de krossade tomaterna och vattnet.

Krydda med timjan.

 

I've been craving salmon for ages and just haven't had the energy to cook it although it's the easiest thing ever to cook. I tried something new tonight - frying and not baking it in the oven and it was a success!

 

Ingredients (2 portions):
2 pieces of salmon
1 yellow onion
Salt, lemon pepper
Juice from 1 small lemon (preferably fresh)

 

Couscous (mine is cooked: 2dl couscous into 2dl boiling water + 1 vegetable stock cube + salt - take off heat and let stand until done).

Any salad you wish to go with it.

 

How to:
Heat pan up on over medium high heat.

Melt butter and add onions.

Add your fish and season with salt and lemon pepper, squeeze lemon juice over the fillets.

After approx. 4 minuter, turn them over and season the same way.

Fry for another 4-5 minutes and take off the heat.

 

Serve with your couscous and salad immediatley!

So, here it goes. My absolute favourite food in the world. A good few years ago my aunt found this recipe and showed it to my mum. I used to hate it and refused to eat it for ages. I tried it one night and have been hooked since. This food includes planning and preperation but all in all, it's pretty simple!

Ingredients (1-2 people):
450g Alaska pollock (in blocks)
2 tblsp fish sauce
2 chilis (I buy mine from a local Chinese shop that sell genuine ingredients. They're HOT and very small)
2 cloves of garlic
10 lime leaves (1 leaf is like the picture below)
1,5dl cilantro coriander (preferably from a shop that sell the cilantro kind because it has more taste than the one from e.g. ICA)
100g green beans/haricot verts
1-2 eggs depending on size
25g flour (you may need more)

Oil to cook in (Approx. 2cm deep in a pan)
Sweet chili sauce to serve with.

(Just double, triple (and so on) the recipe to cook for more people;
for the best result, make the mixture the day before and keep in the fridge so the flavours come together).


How to:

Number 1: Take you fish out and let it defrost.
Number 2: If your haricot verts are frozen, take them out to defrost too.

I keep my lime leaves in the freezer. Take out 10 and cut out the stalk out like the picture shows.
When you've done that, chop the leaves finely (otherwise they're a bit chewy).
Put into a bowl.


I keep my chilis in the freezer too. Take out two and if you have plastic gloves, use them, they really are hot.
De-seed them and chop as finely as you can and add to your lime leaves.


When your haricot verts have defrosted, squeeze out all of the water and chop into smal pieces.
Add to your chili and lime leaves.


Chop your coriander finely and add to the ingredients above.
Crush your garlic into the bowl too, and mix around.

When your fish has defrosted, squeeze out all of the water.
You can either use a food processer to mix everything together but I prefer to pull the fish into smaller pieces to make it meatier.
Put your fish in a big bowl or saucepan and add your green mixture, your fish sauce, the eggs and mix together with your hands.
Add the flour as you go.
You want the mixture to be sticky enough to make small cakes, like the picture below.


Heat about 2cm of oil in a pan (9/9 on my stove); to check when the oil is hot enough, drop a piece of bread in the oil and when it floats up sizzling - get frying!
Put your fish cakes in the oil and fry until golden and cripsy on both sides.
Let them drip off on some kitchen paper and serve straight away with sweet chili sauce.

 

ENJOY!

I invited mum and my little sister round last Sunday for lunch. My dear friend Nana gave me a recipe for a fish soup last autumn and it's become a favourite. Together with the youghurt bread I've baked before it turned out quite a feast.

 

Ingredients for le soup:
1 leek

4-5 carrots

8dl water

2 cubes of fish stock

1 tub of Creme Bonjour cheese (Garlic)

0,5-1dl creme

5-7 pieces of cod (Alaska pollock pieces work great)

4dl shrimps (peeled)

Lemon pepper and cayenne pepper

 

Chop your leek finely. Peel your carrots and grate them roughly. Put in a saucepan with the water and let boil for 25 minutes.

Add the fish stock cubes and the fish after 25 minuter and boil for another 10 minutes.

Add your Creme Bonjour and creme after your own liking and turn down heat to simmer.

Season with lemon pepper and cayenne pepper, taste!

Add your shrimps right at the end to warm through.

Serve straight away with a nice full-grain bread and cheese.

 

YUM!

 

How good does this look, huh? About as good as it tasted! It's dead simple too.

5 pieces of salmon - I let mine defrost so they only took 10-13 minutes in the oven. If they are frozen it'll take a little longer.

Juice from 1/2 a lemon

Black pepper and salt

5-8 cherry tomatoes

Olive oil for cooking

It's hard to say how many potatoes as I used new potatoes (färskpotatis) - judge by the size of them and how many you're cooking for.

1 red onion

5-8 mushrooms

2 spring onions or 1/2 a leek

1 bunch of dill

A knob of butter

Salt

"Gräddfil" - a kind of thickish creme fraiche. Natural youghurt works too!

Chives

Scrub your potatoes so the muck comes off but leave the skin on.

Boil them with a large pinch of salt.

Meanwhile, put your oven on 225°C and prepare your salmon;

put your fillets of fish in an oven proof dish and season with pepper, a pinch of salt and a big squeeze of lemon all over.

Half your tomatoes and spread over the fish.

Drizzle some good quality olive oil over the lot too.

When the potatoes have 10 minutes left put your fish in the oven (if it's defrosted. Otherwise put it in with about 20 minutes to go depending on size.)

Pour off the water when the potatoes are done and let them cool off with a pinch of salt and a knob of butter.

Chop your onion finely and chop your mushrooms to the size you want.

Slice your spring onions or leek thinly.

Chop your dill finely too.

Half your potatoes, or leave them whole if they're small.

Mix your onions, dill, mushrooms and potatoes together and add a bit of creme fraiché if you want to.

Otherwise, drizzle a little olive oil over.

This is a fresh and quick meal to cook if you don't feel like anything heavy. Ususally I use fetacheese on top of the salmon but we didn't have any and it tasted nice anyway.

Ingredients:

Salmon - as many pieces per person as you wish.

Asparagus - as many per person as you wish (I ate five).

Bacon to wrap around your asparagus.

Tomatoes - cherry tomatoes if you want it a little sweeter.

Lemon and olive oil or a high quality lemon oil.

Fetacheese to cover your salmon in.

Butter for frying.

This might be my favourite food in the world. Thai fishcakes! These are old pictures and I'm hoping I have time to make another round soon and I'll put up the recipe with a few how-to-make-them pictures to go along with it. After you've made them into 'cakes' like the pictures show, you "deep fry" them in oil in a normal frying pan and serve them as they are with sweet chili sauce. SO GOOD!