Truffle eggs

There are some food combinations that seem like a match made in heaven. Like butter and truffles, like eggs and truffles, like eggs, truffles and butter……

Playing with the quantity of eggs (from 1-3) remains a big challenge together with their delicate cooking process. You need to chose well your skillet, of the right measure and non-stick or iron cast would be best. The pan needs to embrace well the eggs and not be too large for the eggs with slightly high soft borders. We wish to obtain a well cooked but glossy white and a soft and creamy yolk. This recipe foresees 3 eggs, and is the perfect portion for a romantic tête-à-tête, or as a “gourmand brunch” for one person that wishes to fill up with seasonal flavors wrapped in the perfumed and comforting creaminess of the eggs.

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Barley ricotta bread with smoked trout


Icelandic-Italian fusion. Tastes that remind of late summer and autumn. Birch smoked Icelandic trout, barley bread with freshly milled organic barley from Móðir Jörð, Vallanes, Iceland, pomegranate seeds from the amazing autumn fruit, pomegranate, freshly picked in Puglia, sheep ricotta cheese from Staffolo, Marche, a dash of orange Sicilian orange blossom honey and a couple of free range eggs. These fabulous ingredients come together in this “smörrebröd” open sandwich suggestion. The scrambled eggs match heavenly with the trout and the pomegranate gives a great acidity contrast to its slight fattiness. Autumn really tastes good, and this toast is in theme with its beautiful colors as well.

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Tiramisù with buffalo ricotta

The soft, fluffy inviting Italian dessert “par excellence”, tiramisù, offers variation possibilities in the creamy consistency part as for the topping. I love to make the dessert with ricotta and mix in with the heavy cream and without eggs. You still will have an extremely fluffy and rich dessert, beautifully white and tasty, but a little “lighter” in calories. I adore buffalo ricotta in the recipe, but you can of course use sheep-, cow or mixed ricotta depending on your taste preferences.

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Steamed shrimps with aïoli

This is one of the easiest and fastest recipes I know, as one of the most rewarding one. Ready in less than 10 minutes, this simple seafood dish, is the perfect refreshing nutritious lunch on a hot summer day in good company or as a starter in the summer party. Of course it’s great in any season. Important that you get the freshest shrimp available, to enjoy at the most the natural flavor of this precious ingredient. Taste them on their own or with fresh sauces of choice. I love them dipped in home made aïoli garlic mayonnaise or cocktail sauce.

 

Ingredients

  • 900g medium sized shrimps with shell
  • 1 1/2 tsp coarse sea salt
  • 1/4 tsp lemon pepper or normal ground pepper
  • some lemon wedges

Method

  1. Sprinkle the seasoning all over the shrimps and let it rest for marinating for 5 minutes.
  2. Arrange the shrimps in a steaming basket (or a steamer) and bring 2 cups of water to the boil in a pot of same diameter. The shrimps should not touch the water.
  3. Steam the shrimps for about 3 minutes (5 if they are particularly large).
  4. Remove the shrimps from the steaming basket, squeeze some lemon juice on top, and serve alone or with aïoli garlic mayonnaise or cocktail sauce.
    *Put some bowls next to plates with hot water and extra lemon wedges and a small towel for washing hands that you will need for removing the crunchy shells.

Niçoise Salad

Niçoise salad is one of those whole meal salads that speak of summer. As can be understood from the name, its origin is the city Nice. There exist quite a few variants of the recipe. This is a “light” version I like very much. Light because I omit both boiled potatoes and green beans often present in the salad. Sometimes for extra indulgence I throw in a couple of mozzarella “bocconcini”, that aren’t exactly what comes to mind thinking of “light”, in matter of calories, but I love the white, soft texture and freshness they add to the whole. This salad is extremely rich and colorful, the perfect summer dish, with a glass of Provençale rosé, reflecting the warm and generous flavors of the South of France.

 

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Refreshing taziki dip

This refreshing originally Greek Taziki dip associated with Greek food, is to be found served in various places across the Mediterranean and Middle east with slight variations. F.ex. the Egyptian version doesn’t include cucumbers. This is a quite classic version. In summer it is an absolute MUST in my diet, and I even have it for breakfast….without the garlic in that case.

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EVOO Extra virgin olive oil – the real taste of Life

Extra virgin olive oil, Evo oil, is a worthy of consideration. I have nurtured love for this precious condiment for a long time, that has been growing gradually over the many years living in Italy.
This spring I decided that I wanted to get to know it more deeply. When there is a person or a place that you are particularly fond of,  you would like to get to know it more closely, and understand who that person or place is, all its peculiarities and characteristics.
I chose a course on the Italian Levante Riviera, at Recco, organized by L‘Associazione Italiana Sommelier dell’Olio

 

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Grilled bacon wrapped salmon with lemon pepper and lemon slices

This is one of my favorite summer dishes to be barbecued if possible, but great in oven too. I accompany to this dish the memory of impetuous Icelandic salmon rivers, and the incredibly fresh odor of the bright summer night accompanied by the fatty and slightly smoky perfume from the barbecue. The contrast between the fatness of the salmon and bacon to the zesty freshness of the lemon pepper and fresh lemon, make your taste buds very happy. Then we exalt the flavors by adding a drip of extra virgin olive oil. I post this recipe with mixed feelings though, because unfortunately the wild salmon stock is suffering a great deal because of intensive salmon farming, the Nordic one in phase of distinction actually. I am for eating “O kilometres” and local as much as possible, so if you have the possibility of a local sustainable choice for making this recipe, it is a great fish, and eating it in a conscious way, once in a while, reminds us of the important fact to take care of our eco system. Click HERE to sign the petition of amotistraumnum, an invitation to the government of Iceland to create a policy establishing a sustainable fish farming industry that exists in harmony with nature.

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Zesty ciambella with extra virgin olive oil inside & out

Ciambella is such a beautiful word and comforting in a way. The second part of the word “bella” means “beautiful” in Italian, so there’s one reason for the word’s expression for something good. Pronouncing “Ciam“, adds gladness and saliva to your palate in advance. It reminds of the sound of “yum“, meaning something that tastes or looks delicious. This bundt cake, ciambella, or better ciambellone, because of the size of it, is very light (despite the size of it), and extremely fragrant and zesty. An important factor for its lightness is given to the presence of extra virgin olive oil and zest in the dough. Then we exalt the zestiness, almonds as well as the mild olive oil in the dough with a second oil, a fruity Sicilian one.

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Pancakes with strawberries & maple syrup topping

Pancakes are one of my favorite things, and one day I think I will write a short story, or a “love poem” recalling all the “pancake” moments of my life. Or a song. In whatever circumstance they add joy, comfort, an intoxicating perfume, and then you have a world of choices for the fillings.
This recipe comes from my mother’s cookbook, “Hratt og bítandi” (2000, Ormstunga editor).
I added some baking powder and vanilla extract, that is typically put in pancakes in Iceland and fry them a little differently.

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