Roasted Chanterelles, Smoked Salmon & Pecorino Cups

Roasted-Chanterelles-Smoked-Salmon-Pecorino Cups-2Once again I couldn’t keep my culinary curiosity in check~ I confess, I’ve been snooping around top-league Restaurant Menus for giggles again and, while the hot months of the year kind of left something to be desired on the menus of our local Michelin Star-sporting establishments, I was able to spot something to really pique my interest just a few weeks ago – a starter involving a salmon mousse, fancily smoked salmon from an even fancier sounding manufacturer halfway around the world that is, and an “air” made from chanterelle mushrooms and parmesan.

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River Crab, Thyme & Pear Blini Bites

River-Crab-Pear-Blini-Bites-4Hiya guys~! Has it already been two weeks? For some reason, it seems like someone has hit the cosmic fast-forward button recently – as usual when there’s an absolutely wonderful vacation involved. The last two weeks have been an absolutely delightful mixture of showstopping views, runner’s-high-causing hikes through seven different microclimates crammed onto one little island and seriously good food amongst a lot of other things – I would run out of superlatives describing them all.

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Zucchini-Almond & Apricot Soup

Zucchini-Almond-Apricot-Soup-1Maybe you guys are familiar with a certain awkward situation I’ve found myself stuck in a short time ago: a situation that usually begins with a train of thought the displays at the farmers market might inspire, somewhere in the neighborhood of “Oh this looks pretty! There’s always something delicious to be made with this, can’t hurt to take one along… right?”.

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Punchy Melon Salad with Smoked Salmon & Wasabi Dressing

Melon-Salmon-Wasabi-Salad-3Ok, so it seems I’ve gone and got myself a rep. One fine market day, one of our usual farmer’s market vendors and I got around to talking about the fruity seasons changing from berries to stone fruit, which ones are about ready to be harvested in his orchards and all that jazz. Of course the conversation quickly changed to recipe-talk and he caught on to my penchant for using his fruit, along with his veggies, in a slightly unusual, savory context rather than going with the “normal”.

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Blueberry Scallop Salad

Blueberry-Scallop-Salad-2Hell-week is over and we’ve settled at the perfect-summer “hot during the day, cool at night” combo! Now this could go on for a couple of months, if I had to say anything in the matter… Oh well. Even though the temperatures might allow a couple of minutes in the kitchen right now, having a handful of edible aces up your sleeves for the really hot days never hurts, so I’ll stick to the general topic of “minimal stove-time” yummies, as promised.

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Carrot & Cape Gooseberry Gazpacho

Carrot-Cape-Gooseberry-Gazpacho-2Oh yes~! Summer’s here and not willing to take prisoners. Getting anything down at 35°C during lunchtime is starting to be just as unappealing as skipping lunch altogether. There’s one thing though, that always works in situations like these. Quickly made, easily carried around and, in most cases, very healthy and satisfying: Cold soups.

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Japanese-Style Salade Nicoise

salade-nicoise-2You guys might have noticed that I’m a big fan of salads as main dishes, especially during the 10°C-and-above time of the year. So, of course, I’m always on the lookout for new and exciting combinations of ingredients to be used in a salady kind of context. When you’re skimming salad options on restaurant menus, in cookbooks or during shows on TV, you can’t help but notice the ever-present named classics – Waldorf, Caesar and the rest of the gang – and tip your hat to whoever invented them, since they’re still alive, kicking and delicious.

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Minted Pea Soup with Spicy Lamb & Apricot Meatballs

Minted-Pea-Soup-with-Lamb-Meat-Balls-2My tastebuds have a penchant for demanding several things at once every once in a while, not caring whether whatever cravings they impose on me match eachother or not. This time, however, the “fresh and lively”, “lamb”, “very veggie” and “Spring appropriate” bones they tossed me, very conveniently lined up into a delicious soup perfectly fitting into this time of the year~!

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GW2 Steak Tartare, Asparagus Salad & Coriander Mayonnaise

Steak-Tartare-Aspargus-Salad-3It’s time~! Time for hubby and me to shamelessly overindulge in one of Spring’s most wonderful products, our region’s prized asparagus! Countless ways to prep and serve them – all of them rather healthy, even with the occasional drop of Hollandaise – ranging from simple every-day quick-fixes to wow-your-crowd or lover’s-dinner stunners.

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