Summer is here

OLYMPUS DIGITAL CAMERAIt’s warm, unbelievable but true. We had over 30C at the weekend and everyone has started to complain how hot it is, way too hot. But for Trondheim is over 30C pretty damn hot.

M and Theo thought to take a break from our usual activities and brought a visitor home, actually twice the same one: the stomach bug. While trying to get rid of the visitor we watched the German team win against France and I prepared potato salad with self-made mayonnaise and blueberry cheesecake ice cream for a 4th of July party where we couldn’t go after all (well I sneaked out for a few hours and visited it shortly).

Potato salad20140707-210504-75904369.jpg

Blueberry cheesecake ice cream20140707-210315-75795099.jpg

I got finally the cook books I’d ordered a while ago and I should be settled for the months. 🙂 M and munchkin got each a book too.

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M prepared a carrot cake and I made the frosting and a cherry almond Dutch baby which I saw on Smittenkitchen and altered slightly and a potato salmon quiche. Everything  was delicious and since I didn’t have a stomach bug I could really enjoy all of it.

This week’s recipes are the carrot cake and the salmon potato quiche. Carrot cake is something which we can eat always, all year round and in almost all conditions. Additionally you can actually tell yourself it’s a healthy snack loaded with all the good stuff: olive oil, walnuts, huge amount of carrots. Do we need more arguments to have a nice moist piece of carrot cake? -I don’t think so. 😉

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Carrot cake

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 3/4 cups oil (half olive oil half rape seed)
  • 1/4 cup buttermilk (or 1/4 cup milk +  a good squirt of lemon juice)
  • 2/3 cup lightly packed brown sugar
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 2 tsp freshly grated orange zest
  • 1 tsp shredded organic vanilla bean
  • 3 cups grated carrots (medium coarse)
  • 1 cup walnuts, chopped*
  • Take a baking pan e.g. 26cm Springform pan and line the bottom with parchment paper and grease the sides. Preheat your oven to 185C.
  • Combine all the dry ingredients except the sugars. Then combine the wet ingredients and the sugars and add the mixture of the dry ones slowly.
  • With a spoon fold in the carrots and walnuts. Pour the mixture into a lined baking pan. Bake the cake for about 30-40min (use a cake tester), then take it out and let it completely cool down on a cooling rack.

When the cake is cooled completely, make your frosting.

For the frosting:

  • 6 ounces goat cream cheese (if you don’t like it or can’t get your hands on it, use regular cream cheese)
  • 6 ounces cream cheese
  • 2 tsp freshly grated orange zest
  • 1/2 tsp ground organic vanilla
  • 3/4-1cup confectioners sugar
  • optional: ground cinnamon
  • Mix everything, except cinnamon, well and spread it over the whole cake once it’s completely cold.
  • Dust the whole cake lightly with cinnamon if wished

*We like to bite on chunks of walnuts, so if you don’t like it, chop them finer.

Salmon potato quiche, warm and cold good can be eaten for breakfast, brunch and lunch or dinner. Serve it with a nice light salad or eat just plain. You decide.

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Potato salmon quiche (yields 4, 25x25cm oven dish)

Short pastry dough

  • 300gr all-purpose flour
  • 1/2 tsp salt
  • 1 leveled tsp baking powder
  • 125gr butter, cold cut into small cubes
  • 1 egg
  • Mix the flour with the baking powder and salt. Add the butter and mix them with your fingers or a pastry cutter into the flour, try to work as fast as possible. Once the flour has become like coarse sand add the egg and mix under the crumbs.
  • Form a flat rectangular square and wrap in cling film. Chill it in the refrigerator for at least 1 hour.

Filling

  • 750gr potatoes, rinsed and cut into 1cm square cubes
  • 300gr fresh salmon, rinsed and cut into 2cmx2cm cubes*
  • 200gr sour cream
  • 2 eggs
  • 2 tbsp finely chopped chives
  • salt, pepper, nutmeg and oil
  • In a big frying pan with a lid heat 2 tbsp of oil, add the potato cubes and fry them until golden brown from all sides.  Season with salt and pepper.
  • Place the lid on the pan and fry on medium heat for 10min. When they are almost soft, take them out of the pan and let them cool down.
  • Mix the  sour cream with the eggs and chives and season them with freshly grated nutmeg, salt and pepper.

Assembling the quiche

  • Preheat the oven to 185C.
  • Take an ca 25x25cm oven dish and butter it.
  • Roll the short pastry on a lightly floured counter out and fit it into the oven dish. Make sure to have at least 4cm high edges.
  • Mix the salmon with the potatoes and fill the mixture into the oven dish.
  • Pour the egg mixture evenly over the potatoes and salmon cubes.
  • Pop the quiche into the oven and bake it for ca 30min, the middle should have set. Take it out and let it set for 5min before you serve it.

*As an alternative to the fresh salmon: Use smoked salmon or trout or bacon too, just be careful with the salt since those smoked ones are already salty and cut them into smaller chunks.20140707-210313-75793908.jpg

Have an awesome Summer week!

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