I had shopped for a nice Spring menu: Lunch: Omelet with goat feta cheese and zucchini. Dinner: Starter: New white asparagus. Main dish: Teriyaki baked salmon with salad of fresh peas and spring cabbage and a soya sauce dip with ginger, garlic ,chili and corriander. Dessert: Rhubarb trifle with vanilla and cream.
See the great rustic house here, a little hide away in the Sweedish woods.
Lunch: Omelet with goat feta cheese, zucchini and garlic: 2 pers.
5 hole eggs
1 medium sized zucchini - roughly grated
1 clove of garlic - chopped
a little salt, not too much as the feta cheese is salty too.
Olive oil for frying
Grate the zucchini roughly and squeeze out a little water, fry it with olive oil in a pan with the chopped garlic. May not turn brown, it is mainly to cook some water out of it.
Whip the 5 eggs well, and put in the diced goat cheese, and a little salt.
Pour them over the frying zucchini. Cook on medium heat.
I prefer to cook the omelet on both sides for around 10 minutes or until golden.
You may add a little more oil when you turn it.
Perfect with a good rye bread.
The afternoon treat was a little healty one: An apple cut in pieces and organic soft prunes
sprinkled with cinnamon and lime juice. Simple and nice and then of course a good coffee.
For dinner we started with new Danish white asparagus, peeled and boiled with salt.
Boil around 15 min untill they are tender. We served them with a nice butter with sea salt flakes, chopped parsley, and grated organic lemon zest.
And again with toasted rye bread.
Our lovely non alcoholic drink is sparkling mineral water, a little juice from fresh ginger and lime , and Lone decorated them with violets from the forrest.
Our main dish was Teriyaki baked Salmon served with boiled zucchini, salad of fresh peas and spring cabbage and finally the soya sauce dip with corriander, ginger, garlic and chili.
Slices of Salmon
salt
olive oil
Teriyaki sauce - I buy a good one at a shushi restaurant in Copenhagen
Bake the salmon with a little salt in olive oil for 10 min in the oven
220 degree C. Take them out and pour the Teriyaki sauce over and bake for further 10 min.
Salad:
Fresh peas
Raw spring cabbage, cut in thin slices
Raw carrots diced
Sunflower seeds, that have been roasted on a dry pan.
Dressing: olive oil, lemon juice and salt.
Dip:
Soya sauce
a little fish sauce (Thai shop version)
fresh corriander chopped
ginger grated
Garlic grated
small read chilies
Zucchini cut in bigger pieces and boiled for 5 min, nice to dip them in the dip sauce.
Well, well it is a primitive house with an outside loo, but what a fantastic view - total luxury. And there is even room for two......hehe
The dessert: Rhubarb trifle with vanilla and served with cream.
We took the dessert out with us on a little evening stroll to see the sunset from the stone
fence. Beautiful light and very peaceful.
Dessert:
6 rhubarbs cut in 2 cm long slices
2 vanilla pods - open and scrape out the seeds
1 dl of cane sugar
2 tablespoons of water
Cook all the ingredients at low heat for 15-20 min.
Cool down and serve with cream.
And then back to the comfort of the warm house; heated all day by the wood burning stove.
How lucky can you be after a fantastic day in heaven, even more heaven; I am going to be given an aromatherapy massage by Lone, and she is a pro running a very luxurious day-spa in Copenhagen; Philoleum. Fantastic massage in front of the fireplace on an pre-heated massage table, with violet smelling oil. And then direct to bed, so heavenly.
The next day when we left for Copenhagen the room still smelled of violets.
Best regards
Tina Brok
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2 kommentarer:
Oh my what a wonderful place! My dream is a little "torp" with a view. The food looks delicious.
Thank you very much, yes Swedish Torps are fantastic. Regards
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