Here's another one of my favorite recipes, one you can make with or without your younger family members:) It's tasty, it's healthy and very easy to make, so no excuses... You can prepare the soup well ahead of time and leave to let all the tastes mix, then add the fish just before you serve. The "aioli" gives the soup a kick that will have you asking for seconds..... I'm not using exact measurements in the recipe, as it depends on how many your cooking for, and it also is a question of taste. Use your head and imagination and combine as you feel like. You can of course use other vegetables instead or as well.
What you need:
tomatoes (you can also use a can of tomatoes)
some tbs of mayonnaise (1 tbs per person)
fish (use any kind you like, or even shrimps and other seafood)
2 cubes of fish bullion
salt and pepper
First prepare the "aioli", which I am making very easily by mixing mayonnaise with squeezed garlic. You can of course make the real home made aioli, but that's a lot more work and I'm not sure it's worth it for this purpose.
Then cut all the vegetables and the fish, just like Lotte in the picture. Squeeze some lime juice over the fish and add some salt and pepper. Keep the green from the fennel to marinate the fish and decorate the soup.
Cook the onions in some oil, then add all vegetables and the bullion cubes. Add some water if the tomatoes don't add enough liquid. Let simmer on medium heat for at least 20 minutes. Add the fish 5 minutes before serving. You can add some more lime juice if you like the taste. Prepare the plates with a tablespoon of the aioli (see first pic beneath), then fill the plates with soup and finish of with some green fennel. Serve with bread and enjoy. My kids really love this soup, so I hope yours will too.....
Tuesday, March 8
I'll be the first to admit that I am not a huge fan of waffles. I know I'm the odd one out, and most people love them, but they just haven't been my thing. That was until I tried this recipe; pumpkin waffles. They practically melt on your tongue and taste absolutely fantastic. And I would like to think that they are a little bit healthy as well with the vegetables in it:) Anyway, here's what you'll need:
1/2 - 1 pumpkin (smaller, sweeter ones)
pepper and salt
250 g flour
20 g baking powder
2 tbs sugar
2 ts vanilla flavored sugar (vaniljesukker paa norsk)
450 ml milk
100 g melted butter
confectioner sugar for decoration
First peal and cut pumpkin meat into squares, drip some olive oil, salt and pepper over the cubes and bake them at 180 degrees for about 25 minutes (until they start to darken and the sugar in the vegetables start to caramelize. Take it out of the oven and let it cool. Run the cubes in a foodprocessor until smooth.
Start making the batter by mixing all the dry ingredients. In another bowl, mix the eggs, milk, melted butter and the pumpkin puree. Mix the dry with the wet until a smooth batter.
You can either use a waffle iron to bake the waffles or you can bake them in a pan, like mini pancakes. I tried it both ways, and both was very good and definitely a hit with the kids. All they could say after shuffling down two hole plates each, was: do we have more, mummy????