Woke up this morning, did my yoga, pressed my green juice and what pops up? Thoughts about what to have for dinner of course. It really is like that, food is such a big part of my life, both in my daily job and private. So much time is spent on thinking, planning, making, doing dishes, eating, doing dishes again….
Food is actually love and with no doubt, for me, one of life’s great pleasures . It does not mean it has to be fancy all the time. Just good food, as simple as that.
Today I for example have had thoughts about a breakfast dish I would like to have on our menu, Chia pudding with yoghurt, vanilla and a crunch of apricots, roasted hazelnuts and oat. Served in a glass with long spoon. Maybe bottomed with a spoonful of ecological strawberry jam, mmm, doesn’t it sound so soft and summery? If we were in the middle of the summer I would top it off with fresh berries. Will try that one tomorrow.
I have also been thinking about “swirled” Zucchini pasta with a light sate’ sauce and mint…. and food for Super bowl. That definitely will take place in front of the TV – Might as well give up any other thoughts.
Today it will be a quick fix – Green pea soup with roasted cauliflower and organic salmon
1 lb/500g of frozen (preferably organic) green peas to be put in 2 cups of boiling vegetable stock. Let simmer for 2 minutes. Put it all in a blender an run until smooth. Pour back in sauce pan, add some more vegetable stock if you feel it’s to thick ( If you want a puree it is probably perfect without!) add some salt. As for now it is completely green, now you choose – Do You want to put in some heavy creamm? Do You want to pour in a glass of Champagne like in the classic crème Ninon? Named after a famous courtesan, Ninon de Leclos, who lived in Paris on 1600’s. The soup was for long a classic at the famous restaurant Operakällaren in Stockholm.
For this dinner, I keep it green and serve it with grated horse radish, a spoon of crème Fraiche and small cauliflower florets that I have roasted in a cast iron pan