Oven baked kale salad with chèvre cheese

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Happy Monday,

Mondays are always a stressful day, or it feels that way after being at home for two days taking it easy and doing exactly what one wishes to do, going back to work, school or whatever it might be can sometimes be a bit hard.

This is a fast, filling and quick meal that one can enjoy either for dinner or lunch.

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2 persons

3 ½ cup of kale

Lemon juice and peel from one lemon

Salt

Pepper

Olive oil

Honey

Shallots

Levain bread

Chèvre cheese (goat cheese)

Pine nuts

 

start by washing and drying the kale and cut it into small pieces (i bought pre washed and cut). Shop the shallots mix with the kale. Place in a mixing bowl.

Dressing; mix olive oil, lemon juice, lemon zest, salt pepper and honey. Pour over the kale and massage it until the kale is covered in dressing.

Cut 2 slices of levain bread. pour a bit of olive oil on top.

Slice the chèvre cheese, cover the bread with cheese, and pour honey on top and sprinkle with pine nuts.

Place the kale in an ovenproof dish. Place the bread on top and place in the oven at 400°F /200°C for 5 minutes or until the cheese has melted.

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Love

Charlie xx

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Rosted Brussels Sprouts With Garlic

img_7483This my go-to recipe when it comes to Brussel sprouts  – its fast, easy and good. it makes a great side dish and you can easily it as a side dish to a steak or some fish or serve it along with a casserole (I served it along with a Lasagna here).

1 pint brussel sprouts / 0.5 kg

4-6 table spoons olive oil

5 garlic cloves

salt and pepper

  1. preheat oven to 400 F. trim bottoms of brussel sprouts, and slice each in half top to bottom. Place sprouts in one layer pan. put in garlic, sprinkle with olive oil, slat and pepper
  2. roast in oven, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 20 -25 minutes.
  3. taste, add more salt and pepper if necessary. serve hot or warm.

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Love

Charlie xx

pannacotta with caramelized apples

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Happy Friday,                                                                                                                                                Why not make this weekend a little bit more special? Spike it up with a good and tasty dessert?

Pannacotta is very easy to make and it has many different variations, but then again its impossible to grow sick of a dessert with many faces. This Pannacotta is a classic vanilla one, but its a bit different with caramelized apples and cinnamon. The hot apple sauce against the cold makes this very interesting, and makes it melt in your mouth.

Vanilla Pannacotta with caramelized apples

4 servings

Pannacotta

0.6 cups/ 4 dl heavy cream

1 vanilla bean

0.4 /1 dl white sugar

2 gelatin sheets

Halve the vanilla bean lengthwise; scrape out the seeds with a knife. Heat the cream, vanilla bean and seeds in a pot. Place the gelatin leaves to soak in cold water.

When the cream mixtures comes to boil. Remove the vanilla beans, then add the vanilla leaves and stir until they are dissolved. Pour in glasses or serving dishes.

Place in the fridge for a couple of hours.

Caramelized apples

9/10 of a pound / 400 g peeled apples

half stick/ 50 g butter

0.3 cups /0.75 dl brown sugar

0.5 tsp. cinnamon

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10 minutes before serving, its time to begin with the caramelized apples, start by peeling and removing the seeds. Dice them in small pieces.

Put in a sauce pan together with butter, brown sugar, and cinnamon on low heat, until the apples has become soft and the mixture has come together, it takes approximates 10 minutes depending on how big one has diced the apples.

Place on top of the Pannacotta.

Enjoy!

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Love

Charlie xx

New family member 

Hello and happy Tuesday, 

So I haven’t been the most active blogger lately. I usually post 2 times a week and I plan on continue doing so, as soon as I get some sort of routine here at home, as we have been blessed with a new family member – a 12 week old Labrador puppy named Thor. 

He is up to mischief constantly, but he has the face of an angel and is a total momma’s boy…. he struggles to sleep at night and wants to cuddle and be close, and having a full day, coming home in between 6-7 pm he does not leave much time for blogging. But as soon as we come into some sort of routine, updates will be more regular. 

Love 

Charlie xx 

Lasagna

 

img_7498Lasagna is a very nice and comforting food during the winter, its hot, filling and oh so good. Its not the most healthy thing out there but its thoroughly enjoyed by almost everyone.

Ragù

Good quality olive oil

1 garlic clove

1 yellow onion

1 carrot

1 celery stalk

2 tbsp. tomato paste

1 tin of tomatoes

salt and pepper

1 cup of port wine

500 g of minced meat

Start by chopping, celery, carrot, onion and garlic until it’s all very fine.

Heat some olive oil in a saucepan, add the chopped vegetables, let them cook for approximately 5 minutes or until softened.

Add the meat, and let cook together with the vegetables, while occasionally stirring for about 5-10 minutes on a low heat. When the meat has browned add the port wine and let boil, on a low heat until the wine is fully absorbed.

Add the tomato paste and stir. Then add the tomato sauce and let boil for 5 minutes, taste with salt and pepper.

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White sauce

85 g / 3 oz. butter

85 g / 3 oz. plain flour

7, 5 dl / 3 cups milk

Nutmeg

Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 minutes. Slowly whisk in 750ml/1¼pt milk, add some grated nutmeg then bring to the boil, stirring. Turn down heat, and then cook until the sauce starts to thicken and coats the back of a wooden spoon.

 

To build your lasagna:

Lasagna sheets (I use barilla – no precooking)

Parmesan cheese

Preheat your oven to 200°C /390 F

spoon a quarter of the ragù into a large deep ovenproof dish and spread it out evenly. Spoon over a quarter of the white sauce, then snap over some lasagna sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce. Sprinkle over the remaining cheese and bake the lasagna in the oven for 30 minutes or until golden and bubblingimg_7490

Love

Charlie xx

 

Cacio e pepe

img_7194cacio e pepe is pretty much the Italian version of mac and cheese. Its a fast, easy  and delicious pasta dish – especially for the cheese lover. Its a dish thats acceptable to serve on a chill night with friends as well as a mid week dinner for when you are alone.  Mac ‘n cheese is the greatest thing on the planet, I for one could eat it 7 days a week but I don’t due to the fact that salad is so much better for me, and so much less exciting, but this is the less kiddo version of mac ‘n cheese and with a glass of good red wine it certainly isn’t a  children’s plate.

INGREDIENTS
Salt
1 ½ cups  / 3. 5 dl cups finely grated pecorino Romano, plus more for dusting completed dish
1 cup / 2. 5 dl  finely grated Parmigiano-Reggiano
1 tablespoon ground black pepper, plus more for finishing the dish
¾ pound /340 grams tonnarelli or other long pasta like linguine or spaghetti
Good olive oil

 

PREPARATION

  1. Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
  2. Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
  3. Plate and dust each dish with additional pecorino and pepper. Serve immediately.

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Love 

Charlie xx

Roasted sweet potato, goat cheese and kale salad

Hello 2017! how did that happened. this year has just flown by, it has passed in the blink of an eye, it has been a year that has gone up and down, with happiness and heartache, love and food. A lot of food. i have gotten a lot of new readers who comes and visit me here at charlie’s world.

2017, January, lets do something half healthy shall we? Kale and roasted sweet potato salad. A  scrumptious hot winter salad. The perfect side dish, or a fast mid week dinner or what about a starter on a Saturday night, with a glass of wine.

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Ingredients:

2 sweet potatoes

1 tsp. grated ginger

2 garlic cloves

1 tbsp. olive oil

A pinch of salt

A pinch of black pepper

250 grams / 3 ⅔ cups of kale

1 red onion

½ lemon, peel and juice

1 tsp. honey

1 tbsp. olive oil

A pinch of salt

200 g/ 7 oz. Chèvre cheese (or a goat cheese of your choosing)

Hazelnuts

Directions 

  • Preheat the oven to 200 °C / F
  • Peel and cut the sweet potatoes into cubes. Peel and grate ginger and garlic and mix with the sweet potato in an ovenproof baking tin. Add olive oil , salt and pepper – after taste and cooking in the oven for 30 minutes.
  • Wash and dry the kale. Chop it finely. Peel and chop the red onion. Place in a mixing bowl, add lemon juice, lemon peel, honey, olive oil and salt according to taste. Massage the kale with your hands.
  • Cut the goat cheese into cubes and chop the hazelnuts.
  • Remove the sweet potatoes from the oven and mix with the kale. Sprinkle with goat cheese and hazelnuts. Place in the oven for an additional 5 minutes.

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Love 

Charlie xx