this & that...

sunday tea & cake break in the park. reflect. gather. a feather or two. morning light. yellow roses. them bikes.

Céleri rémoulade and more...

Céleri Rémoulade

(see pic. 2 & 3)

1 grated apple 

100 g celeriac julienne cut

1/2 tbsp dijion mustard

1 dl sour creme

salt

pepper

1 tbsp lemon juice

1/2 celery finely chopped

Heat the skillet on low heat. Grate the apple and add to the skillet. Do not stir or move the apple until golden and caramelised. Then stir and flip onto the uncooked side until all the grated apple is golden and caramelised.

Cut the celeriac into julienne strips and add to the skillet and turn of the heat and leave it for a minute.  

Place it in a bowl and in the fridge to cool down.

In a new bowl mix sour creme, mustard, salt, pepper and lemon juice. When the celeriac/apple thing has cooled down mix with the dressing.

Place the rémoulade on the rye bread and garnish with fin cut celery.

Mash spread with grilled celeriac

(see pic. 1 & 4)

Mash:

250 g celeriac

1/2 l. bouillon water 

0.7 dl oil

salt

pepper

apple cider vinegar

1/2 tbsp dijion mustard

pinch of nutmeg

Put bouillon water in a large pot. Cut the celeriac up in chunks and add to the water. Cook until tender. Remove from heat and strain water from pot. Add vinegar, olive oil, salt, pepper, nutmeg and mustard. Mash with a fork or potato masher. 

Grilled celeriac:

Cut 2 pieces of celeriac. Make them same size as the bread you're using and 5mm thick. Blanch the celeriac (use the bouillon water from the rémoulade) for 2 minutes remove from water and pat dry.  Marinate the celeriac with salt, pepper and olive oil before placing them on the hot grill pan. Place something heavy on top of the celeriac to press them down. Cook them on one side until the celeriac have charred and flip and cook until the other side is done. 

Place the mash on the rye bread and on top place the grilled celeriac. Drizzle with olive oil and garnish with finely chopped celery.

chanterelles

olive oil
25 g butter
250 g chanterelles

1 medium onion peeled and finely chopped

1 clove of garlic minced

pinch of sea salt

pinch of pepper

1 tsp dried rosemary

1 dollop sour creme

zest from 1/4 lime

Start by trimming off the bottom of stems and then brush them gently.

Heat olive oil and butter in a skillet on medium heat. Add garlic and onions to the skillet. When golden add the chanterelles. Sauté until the chanterelles are tender (about 10 min). Add salt, pepper, dried rosemary, lime zest and a dollop of sour creme stir and let simmer for 2 minutes. Toast a piece of rye bread and arrange the chanterelles on top.

this & that

a much needed afternoon snack, thrift finds, glyptoteket, buying tea from farmers market, recently been reading these books, three of them found in the streets of brooklyn, went for dinner and had blanched cabbage and white fish with hollandaise sauce. 

when living in...LA

view from my regular hike in griffith park. our ride & view. sunny venice. food truck at abbot kinney. a lovely poster and more griffith park. the road trip coffee man on a pit stop on vermont ave. my LA in my places google maps

falls roasted beetroots

falls roasted beetroots

Serves 2

4 beetroots

1/2 tsp sea salt

1/2 tsp dried rosemary

a dash of pepper

1 tbsp olive oil

1 tbsp apple cider vinegar

6 cloves of garlic

a good handful of parsley

45g goat cheese (if vegan change cheese with walnuts)

Preheat the oven to 440F/225°C. 

Start by washing the raw beets and cut them up in chunks and mix them with salt, rosemary, pepper, olive oil and vinegar. Line a baking sheet with parchment paper and place the beets on the baking sheet with the garlic and pop it in the oven for 20 minutes. After 20 minutes remove the garlic, stir around the beetroots and bake for additional 10 minutes.

Arrange the beets, garlic, parsley and goat cheese on a plate, drizzle olive oil on top, toast a piece of rye bread.

enjoy!

this & that

saturdays breakfast. seedlings from the best friends ever. road-trip. flowers from my man and warm socks for cold days. rainbow outside my window. home made black bean cookie.