In the kitchen - Meatless monday

This one is perfect for meatless Monday's. It's light and healthy and so easy to make. It only takes about 30 minutes from start to finish.

Tortilla roles with cottage cheese and kidney beans 

1 pack tortilla's
Cottage cheese 
1 can kidney beans
1 jar of salsa 
Grated cheese

Preheat the oven 170°
In a bowl mix the cottage cheese, grated cheese and the kidney beans. Divide cheese mixture between the tortillas, roll them up and put them in a baking dish and pour the salsa sauce  over. Close the baking dish with aluminum foil. Put it in the hot oven and heat for about 20 minutes,



Hér er ein gömul og góð 

Tortillur með kotasælu og nýrnabaunum

1 pakki tortillur 
1 stór dós kotasæla
hálfur poki rifinn ostur
1 dós nýrnabaunir 
1 krukka salsa sósa

Hitið ofninn í 170°
Blandið saman kotasælu, osti og nýrnabaunum 
Skiptið ostablöndunni á milli tortillanna, rúllið þeim upp og raðið í smurt
eldfast form. Hellið salsasósunni yfir lokið forminu með álpappír. Setjið inn í heitan
ofninn og hitið í sirka 20 mín eða þar til þetta er orðið heitt í gegn.

XX, Áróra

In the kitchen - Family dinner

Föstudagskvöld - aldrei þessu vant voru allir heima og borðuðum við saman. Atli eldri sonur minn sá um forréttinn - Foie gras og baguette, á meðan ég sá um aðalréttinn, æðislegan kjúklingarétt sem ég fann í Gestgjafanum. Ólöf Jakobína bauð upp á uppskriftina en upphaflega kom hún frá Magnúsi Geir Þórðarsyni fyrrverandi leikhússtjóra og  núverandi útvarpsstjóra:-) 

Leikhússtjórakjúklingur 

* 1 grillaður kjúklingur (keypti tilbúinn)
* 1 dós sýrður rjómi 18%
* 2 dl rjómi
* 2 msk. sojasósa
* 1 lítið beikonbréf
* Sveppir
* 2 tómatar
* Rósmarín
* svartar ólífur (má sleppa)

Hitið ofninn í 180. Blandið sýrðum rjóma, rjóma og sojasósu saman og setjið í eldfast mót. Hlutið grillaða kjúklinginnn gróft niður og raðið honum ofan á. Steikið beikonið og sveppi, og raðið ofan á. Skerið tómata í sneiðar og bætið þeim saman við, setjið að síðustu rósmarín og ólífur yfir. Hitið í ofni í um 20 mínútur eða þar til rétturinn er heitur í gegn.  Berið fram með hrísgrjónum  og góðu salati:-)

We had this lovely family dinner the other night. My older son Atli was in charge of the starter - Foie gras and baguette, while I took care of the main course - delicious chicken dish from an Icelandic food magazine, inspired by a recipe originally from the former director of the Icelandic National theatre :-) 


Theatre director's chicken

* 1 whole grilled chicken 
* Sour cream 
* 2 Del. cream 
* 2 tbs. soy-sauce
* Bacon
* Mushrooms
* 2 tomatoes 
* Rosemary
* Black olives 

Preheat the oven to 180°C.  Mix sour cream, cream and soy sauce together and place it in a oven proof dish. Cut the chicken into pieces and place on the dish. Fry the bacon and mushrooms, and place on the chicken. Cut the tomatoes into slices and put them on the chicken. At last place the  rosemary and olives over. Heat in the oven for about 20 minutes. Serve it with salad and rice:-)

Xx Áróra

Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds

cafe-noisette.tumblr.com

I made this last weekend and it was so good. I can highly recommend this recipe. I forgot to take a picture but I got this one from nicrockrecipes.com where I found this recipe:) I served it with baguette and a glass of red vine. 


Serves 4

350 gram package fresh linguine, cooked
4 boneless skinless chicken breasts
1 cup chanterelle mushrooms ( I used ordinary button mushrooms)
3 tablespoons olive oil
4 cloves minced garlic
Salt and pepper to season
1/2 cup toasted slivered almonds

Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
Remove chicken from pan and hold in a warm oven.

Add to the pan:

4 oz white wine

Simmer until volume is reduced by half. Then add:

2 cups whipping cream
3 tbsp Dijon mustard
Salt and pepper to season.

Simmer until sauce thickens enough to coat a metal spoon. Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes. Serve over cooked linguine. Sprinkle with toasted slivered almonds.

Xx Áróra

images and recipe form nirockrecipes.com

Mozzarella tomato pie, yummie

I had a little challenge yesterday evening. My cousin came to my summerhouse with her family and they are all vegetarian. First I was thinking what can I barbecue but then I remembered that one of my favorite dishes that I hadn´t made for a very long time was actually vegetarian. And it was a BIG success :)

The Recipe

Shell

100 gr. wheat

100 gr. whole wheat

1 teaspoon salt

150 gr. butter

1/2 dl cold water

Preheat the oven to 180°C. Mix wheat, whole wheat and salt together in a bowl. Add the butter and mix together with your fingers. Add the water and make a ball, put it in a plastic bag and store in the refrigerator for at least 15 min.

You can also use food processor, add all the ingredients except the water and mix together on a full speed. Add the water and mix it together for 30 sec. Make a ball and store it in the refrigerator for at least 15min.

Put the dough in a ovenproof shell and use a fork to stick holes in it and bake for 15 min

Filling

500 gr. baby tomato's

2 tablespoon olive Oil

1 teaspoon salt

2 eggs

2 dl cooking cream

100 gr. grated cheese

120 gr. buffalo mozzarella cheese

black pepper

Cut each tomato into two halves, mix them with oil, salt and pepper, but them onto a baking tray with the wound looking up and bake for 50 min. Put the tomato´s into the shell.
Mix together eggs, cooking cream, and grated cheese and put it over the tomato´s.
Grate the mozzarella into small pieces with your fingers and stick it between the tomato´s. season with black pepper, and bake in the oven for 30 min.

Bon appetit
Xo Begga

DINNER FOR TWELVE

Images: DUSTY

My dad sometimes gets crazy ideas. He asked Áróra, Eva and me to cook for his dinner party in honor of the people that helped renovate his house. As you already know Eva and I went to Sweden (unfortunately Áróra couldn't come) and we agreed to cook for my dad's party. We got real chef's costumes with our names on them and were only allowed to speak English when presenting the menu and my dad told the guests that he had flown these high quality chefs in from England! Eva was really nervous because she can barely boil an egg but her English accent was flawless ;) All went well and the twelve guests were impressed and dad was happy. We had a good laugh about it all and we would definitely do it again!

This is what the menu looked like:

Aperitif: Russian caviar with blinis, creme fresh and raw onion

Starter: Fresh fig salad with honey dressing and fig confit on the side

Main course: Saltimbocca with mashed potatoes, white wine sauce and asparagus

Dessert: Chocolate fudge cake, fresh strawberries and whiskey ice cream.

Xo Begga

Fresh fig salad for twelve (inspired by Jamie Oliver):

12 fresh figs

Buffalo mozzarella (we used 8 balls pr. plate)

Crema di balsamico

Criss cross all the figs and a arrange one on each plate, put the buffalo mozzarella on the plate and pour a little balsamico over. Use fresh mint and basil for garnish

Bread on the side to dip into the dressing

Fig confit:

One bag of dried soft figs

One large jar of fig marmalade.

Tear up the figs and blend them with the fig marmalade. Serve in a bowl to share.

Honey dressing:
18 tablespoons extra virgin olive oil
9 tablespoons lemon juice
3 tablespoons good honey
Sea salt and freshly ground black pepper

Saltimbocca for 12:

12 chicken breasts

Couple of handfuls of fresh sage

24 slices dried parma ham

Oil for frying

4 tablespoons butter

4 cubes  chicken bouillon

2L white wine

Salt and pepper 

Preheat oven to 180 C. Flat out the chicken breasts and cut each breast into two parts. Arrange sage leaves on top and wrap each section into a ham slice. Heat the oil in a pan and fry the chicken breasts for a minute on each side and put on an oven plate. Bake in the oven for 20 minutes. Melt butter in a pan and fry the remaining sage leaves with chicken bouillon. Pour the white wine in and boil for a short while, Lower the heat and let the sauce simmer until the chicken is ready. Season with salt and pepper  

Mashed potatoes with canellini beans:

12 bake potatoes

450 g ready canellini beans

150 ml milk 

7 tablespoons butter

salt to taste 

Cut the potatoes into smaller pieces and boil. Peel potatoes and put them together with the beans in a blender bowl. Add the milk and butter and stir. Salt to taste. Be careful not to stir for a very long time because the mashed potatoes can become elastic.

Fried asparagus:

Fry 60 asparagus sticks in butter, salt to taste

Dinner with friends

 © Dusty - Reykjavík 

We try to meet up every week and have dinner together wether it's only the three of us or with our families . Tonight Áróra and her husband cooked dinner for us at their house. We had italian food for main course - really delicious and healthy. Then we had marshmellows and fresh fruit for dessert. The kids loved it :)

Grilled chicken breast marinate:
• 2 tablespoon honey
• 2 dl olive oil
• 1 dl balsamico
• 1 teaspoon timian
• 3 garlic gloves cut in fine slices
Blend everything together in a bowl.

Slow cooked cherry tomatoes:

• 20 cherry tomatoes
• 1 garlic clove
• fresh timian• icing sugar
• maldon salt
• pepper
• olive oil

Cut the tomatoes in half and put a little oil in a an oven proof dish. Put the tomatoes in the dish facing up. Sprinkle them with icing sugar, salt, pepper and olive oil. Cut the garlic cloves into thin slices and put one slice one each tomato. Cut some timian and put on the tomatos. Cook for 4-5 hours on 60°C.

Grilled bell pepper

• 4 red bell peppers
• olive oil
• cherry vinegar
• maldon salt
• plastic wrap

Pre-heat the oven to 250°C. Put olive oil on the bell peppers and cook in the oven for about 20 minutes. Put the bell peppers in a bowl for one hour and put the plastic wrap over so no air gets to it. Peel the bell peppers and remove the seeds from the middle and cut the bell peppers into slices. Put the bell peppers into a bowl with olive oil salt and cherry vinegar.

Basil vinaigrette

• 1 teaspoon Dijon mustard
• 1 shallot, chopped
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup roughly chopped basil leaves
• 1/4 cup white wine vinegar
• 3/4 cup olive oil

Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.
Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.
When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.
Store covered in the fridge for up to a week
Marinate the chicken the evening before and grill it on a barbeque. Serve with garlic bread.

Dessert:
Marshmellows, strawberrys and honey melon.

Bon appetit :)
Xx Dusty