saffron fish soup

img_7322I Love saffron, in food in cakes. It takes the classical dish, we have all eaten 10000 times, to another level.

This is a really delicious saffron fish soup, its not hard and its very easy to make. Its the perfect dish for a dinner party or just when you want to celebrate something.

My mother’s birthday was yesterday and many people forgets about her birthday as its between Christmas and New Years, with the stress of the holidays, so I though I would make her something special so I invented a great fish soup for her, that was surprisingly easy!

 

Saffron fish soup

 

1 net mussel

Butter for frying

1 yellow onion

15 cm/ 5 inches of leek

2 garlic cloves

1 celery stalk

0.5 grams of saffron

1 tbsp. tomato paste

2 tbsp. broth

2.5 dl / 1 cup water

1 dl/ 0.3 cups of white wine

1 dl / 0.3 cups of crème fraîche

2,5 dl / 1 cup of cream

500 g / 18 oz. salmon

250 g / 9 oz. cod

200 g / 7 oz. shrimp

 

  • rinse and clean the mussels in in cold pouring water, throw away broken or damage ones.
  • Boil the mussels  in 3 dl / 1.2 cups of water for about 4 – 5 minutes, or until opened.  Pour the water away, put to the side and let cool.
  • In a large pot, heat about 3 tbsp. of butter.
  • Chop the onion, rinse and slice the leek, slice the garlic. Cut the celery into small pieces. Fry the onions and celery in the butter until softened.
  • Add saffron and tomato paste and fry for an additional 3 minutes.
  • Add the broth, water and wine and let cook, without a lid, for 5 minutes. Lower the heat.
  • Mix the crème fraîche and cream and stir in, and let cook for 10 minutes, under a lid.
  • Cut salmon and cod in 1-inch/ 2.5 cm sized pieces. Put them in the soup and let the soup boil for 5 minutes
  • Remove the mussels from their shells.
  • Distribute the mussels and shrimps in the bottom of the bowls.  Cover with the hot soup. Garnish with the mussels shells.
  • Serve hot along with some garlic bread.

 

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Love 

Charlie xx

Charlie’s Advent calendar: Day 23 super intense chocolate cake

 

img_6271I’m a chocolate lover, I love a piece of intense good quality chocolate.

Christmas is one festivity that is never short of cake or candy but I think a piece of this good quality chocolate cake is a definite must during the festive season.

This cake its very easy to make, however it takes time to cook in the oven.

My personal advice is to buy a good quality chocolate, it’s the key ingredient in this cake and you can duly note the difference.

 

200 grams of dark chocolate / 7 ounces

200 grams of butter / 7 ounces

230 grams of sugar / 8.1 ounces

25 grams of cacao / 0.8 ounces

100 grams of almonds, peeled / 3.5 ounces

5 eggs

Eventually 1 tablespoon of rum

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  1. Start by preheating the oven to 150 °C / 300 F
  2. Chop the almonds rather fine
  3. Melt the butter and the chocolate in bowl over Bain Marie.
  4. Add cacao and sugar while stirring the batter.

Add the almonds and thereafter one egg at a time while stirring and the rum – if so desired.

IMPORTANT: the stirring is a crucial part here.

  1. Butter a springform baking pan.
  2. Bake in the middle of the oven for 55 – 65 minutes. The cake shall still be a bit loose in the middle.
  3. Serve with a bit of whipped cream and enjoy this intense and rich chocolate cake.img_8136

 

hohoho

Charlie xx

Pear and blue cheese tart

Happy 23rd of December! who’s in the kitchen today? I assume most of us, its the day before Christmas and i have been stressed out these past days doing all sorts of things, from making homemade chocolates, homemade fudge, real food, preparing the Christmas ham, so time to post recipes has been lacking.

Pear and blue cheese tart, its easy and so delicious, interesting. It’s the perfect food for a girls night along with some salad and a lot of wine.

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For the pastry 

200 g (2 cups ) all purpose flour

1 teaspoon fine sea salt

130 g (1/2 cup) butter

1 large egg

For the topping 

2 large firm pears, cut into thin wedges

85 g (3 ounces) blue cheese (roquefort) crumbled

3 medium sprigs rosemary

3 tbsp olive oil

sea salt

peppercorns, crushed with mortar and pestle

Directions

  • for the pastry, combine the flour and salt in a large bowl. add the butter and use a knife to cut it into the flour until there are just small pieces left.  quickly rub the butter into the flour with your fingers until combined. add the egg and mix with the dough hooks of an electric mixer until crumbly. form the dough into a firm disc, wrap it in plastic wrap and freeze for 10 minutes.
  • preheat the oven to 200 °C/ 400 F
  • on a table countertop, place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into a large disc, large enough to line the bottom and sides of a 12 inch (30 cm) quiche dish.
  • fit the dough into the dish pushing it into the dish, especially along the edges. let the dough hang over the rim a little or cut it off . use a fork to pick the dough all over. bake for 15- 18 minutes.
  • arrange the pear wedges in overlapping circles on top of the warm rebaked pastry. sprinkle with the cheese and most of the rosemary. drizzle with olive oil, season to taste with sea salt and crushed peppercorns.
  • bake for 15 minutes or until cheese has melted and the pastry is crisp
  • enjoy warm or cold!

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Love 

Charlie xx

Charlie’s Advent Calendar: Day 22 – Snowballs

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Christmas is literally 2 days away and we all have probably started to prepare all of the delicious Christmas food.

The food we wait all year to eat and then we stuff ourselves to the point we don’t even want to see it. Ever again, then come February we start to crave it again. It’s a vicious circle that goes around during our whole lives.

Today I though I would share a super quick, super cute chocolate truffle, which one can easily gift an acquaintance if one is out last minute. It takes approximately half an hour. Then I love the fact that they are named snowballs!

For approximately 15 snowballs:

200g / 7oz white chocolate

0.6 cups coconut flakes

1.5 tbsp. lemon juice

0.2 – 0.4 cups of coconut flakes for rolling

 

  • Start by melting the chocolate in a low heat Bain Marie. When it’s melted add coconut flakes, and stir.
  • Add the lemon juice a bit at a time, set a side and start shaping small balls when the batter is at body temperature. Roll in coconut flakes. Let them harden in the fridge.
  • Done!img_7157

 

hohoho

Charlie xx

Charlie’s Advent Calendar : Day 21 – Favorite Christmas Part

I would not say that I have a specific favorite Christmas part, I love everything about Christmas – it’s all very magical. The atmosphere, the love, the happiness, the thoughtfulness, the generosity. Unknownsc

It all starts in the end of November and carries on throughout the month of December, but then again Christmas morning is truly magical.

Every year i wake up, i cuddle with my dog, i make breakfast, i have an okiebokie (the name of a very self invented dance) in the kitchen while preparing breakfast for everyone.

As everyone wakes up, we open our stockings, while listening to Christmas music, drinking hot chocolate – all while looking out the windows praying for the snow to fall.

Let’s hope Christmas becomes white and magical this year (it already is but still).
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hohoho

Charlie xx

Charlie’s Advent Calendar: day 20 – DIY Candy cone

img_7000I like to have something sweet in my Christmas tree, that’s a complete, lie – I like to fill my tree with sweet things. I have gingerbread cookies, with our names written on them in sugar icing. I have heart baskets filled with candy, candy cones, filled with chocolates! Why? Because every time I pass the Christmas tree I can nibble on something, isn’t that just the greatest thing ever? I do realize that it might not be very healthy, but can you really be healthy at Christmas? Maybe one can but I sure cant. I want hot chocolate in the evening after a long cold day, I want Nutella filled crepes on Christmas fairs, I want chocolates around the clock so now lets create a Christmas candy cane together?

 

What you need

 

Paper, rather large sheets of a color of your choosing

Ribbon, of your choosing

Glue,

Stapler

A main course plate

 

directions

With the help of a main course plate, draw a circle. Cut it out and fold in the middle so that you have a half circle.

Start rolling the left bottom towards the right. When the paper finishes staple it as high up as possible. Glue a ribbon along the edge of the cone.

On the inside of the cone staple a ribbon as high up as possible and bring it over in a half circle towards the other way towards the opposite side and attach it, now you can hang it in your tree.

Fill it with chocolate truffles and hang it in your tree.img_7004