He did it again my friend Martin, gathered all his friends for a late summer dinner in his cozy countryside house. Martin and I went up there the day before to prepare the garden for all the guests and to start up the food. The menu was inspired by the Moroccan kitchen.
. Orange Salad with Red Onions and Black Olives
. Baba Ghanoush - Eggplant Cream
. Fattoush - Tomato and Cucumber Salad
. Carrot Salad with Abricots, Almonds and Honey
. Bean and Parsley salad
. Maroccan Chicken Tagine - exotic warm stew
- Dessert- Dades with Pecan Nuts and Orange
Martin decorated the dinner table with small beautiful bouquets of flowers from his fantastic flowershop Blomsterskuret and small apples from the old apple tree in the big garden. Great autumn idea.
A nice perfect day in the company of good friends and delicous food. We really enjoyed the day. You can find the recipes below.
Moroccan dinner recipes:
Orange Salad with Red Onions and Balck Olives: 4 pers.
. Fresh Organic Oranges - peeled and cut in thin slices
. Red Onions - half the onion and cut in thin slices
. Black Olives
. Corriander Leaves chopped
. Olive Oil 3 tablespoons
. Freshly squeezed Lime Juice 1 pcs.
. Sea Salt
. Cumin seeds 1 tablespoon- roast them on a hot pan
. Smoked Paprika 0,5 tablespoon
. A little Cayenne Pepper
Just arrange the orange slices nicely mixed with the red onions and black olives.
Mix the dressing and pour ower, garnish with the corriander chopped corriander leaves.
Baba Ghanoush 4 pers
. Eggplant 1 big
. Garlic 3 cloves
. Tahin 2 tablespoons
. Lemon Juice 2 tablespoon
. Soya sauce 2 tablespoon
. Olive Oil 0,5 dl
. Paprika 0,5 teaspoon
. Cumin 0,5 teaspoon
. Sea Salt 1 teaspoon
Split the eggplant lengthwise, rub it in olive oil and bake it in the own at 200 degree C. for 40 minutes. Turn them half way through. They have to get soft. Let
them cool down, peel of the skin. first blend the garlic cloves and put in the eggplant and the rest. If necessary add more salt or olive oil.
Before serving sprinkle with good olive oil, paprika and chopped parsley.
Fattoush - Tomato and Cucumber Salad 4 pers
. Cucumber one, sliced lengthwise and take out the seeds
. Tomatoes 4 big pcs. cut in smaller pcs.
. Spring Onions 4 pcs. roughly chopped
. Olive Oil 2 tablespoons
. Lemin Juice 2 tablespoons
. Salt and Pepper
. Herbs: Chopped roughly
. Fresh Corriander
. Fresh Mint
. Pita bread split in two and toasted and crushed into chunky pcs.
Mixe the salad, dressing and herbs served with the crispy toasted pita bread on top.
Moroccan inspiret Carrot Salad 4 per.
. 500 g carrots washed and peeled and roughly grated
. 50 g dried Apricots sliced
. Lemon Juice from 1 Lemon
. Olive Oil 2 tablespoon
. Honey 1 tablespoon
. Cinnamon 1 teaspoon
. Sea Salt
. Cayenne Pepper 0,25 teaspoon
. Almond Splinters 50 gram
. Corriander and mint chopped
Grate the carrots roughly, roast the almond splinters on a hot pan. Mix the carrots and the apricots. Mix the dressing of lemon juice, honey, oil, cinnamon, cayenne and a little salt. Turn the dressing in the carrots and dried fruit. Springle with the herbs and the roasted almonds.
Bean and Parsley Salad
. Kidney Beans
. Small White Beans
. Olive Oil 3 tblespoone
. Lemon Juice from half af Lemon
. Garlic 2 Cloves grated
. Seasalt and Pepper
. Parsley finely chopped
You need to put the beans in water the day befor cooking them.
Cook the beans and let them get cold.
Mix the dressing with the grated garlic and chopped parsley. Mix it all.
Moroccan Chicken Tagine with Chickpeas
. Olive Oil
. Skinless, boneless Chicken breast Fillets 500 gram, cut into chunky pcs.
. Onion 1 big chopped
. Garlic Cloves 3 pcs
. Squash 1 big
. Chickpeas 400 g preecooked
. Carrots 2 pcs peeled and chopped
. Tomatoes 2 tins
. Vegetable stock 0,5 Liter
. Sugar 1 tablesoppn
. Lemon Juiice half a Lemon
. Sea Salt
. Corrinader 1 teaspoon grounded
. Cayenne Pepper 1 dash
Serve the stew with Couscous.
Heat the olive oil in a large frying pan over medium heat, and cook the chicken, onion and garlic 15 min until browned.
Mix the squash, chickpeas, carrot, tomatoes, stock, sugar and lemon juice into the pan. Season with salt, corriander and cayenne pepper. Bring to the boil and continue cooking 30 minutes, until vegetables are tender.
Dessert, Dates with pecannuts and Orange
. Almonds peeled and finely grated
. Organic Lemon shel finely grated
. Organic Orange Juice
. A little butter
Cut open the date and take out the stone. Mix the filling the grated almonds, Lemon shell, Orange Juice and butter. Fill the date with the filling and top with a pecannut.
September 26, 2011
September 21, 2011
Norrvikens Trägårdar. A very interesting and romatic garden, and a fantastic place to get married or to celebrate your birthsday. Unfortunately the restaurant in the Garden Era 10:3 had closed for the season. I will have to come back to eat there next summer.
September 18, 2011
Just disovered the big pleasure of fresh Fava Beans, unfortunately a little late in the bean season here in Denmark, but have had them a couple of time now. Just love them warm or cold in salads.
It takes a little work to prepare them, but it is worthwhile. Remove the beans from the pod, boil them in salted water for 8 minutes, take them up and pop them out of the white skin.
Here I use the Fava Beans cold in a salad with chopped tomatoes, feta cheese, cut in cubes and baked in the oven 180 degrees C for 10 minutes - until they get golden.
Springle with a very good olive oil, lemon juice, salt and fresh ground pepper.
Here I served the Bean Salad with a Red fish fillet fried crispy in very hot olive oil, salted and garnished with chopped parsley.
Fava Bean Salad:
Goat Feta Cheese
Salt and pepper
Love Tina Brok