Steamed duck hearts

Well, this dish is lovely and I should actually make something with duck hearts on Valentine!! One dinner can say more than thousand words! It can be romantic, in a different kind of way.

You need for two:

500 gr duck hearts
Salad
Avocado
Feta cheese
Sweet potato
Dijon dressing
Herbs: I use dry tomatoes, thyme, and garlic
Salt

1.Preheat the oven to 220 degrees C. Peel the potatoes, slice them and have them on a pan with baking paper, have some Extra Virgin Olive Oil on. Let it bake for 30 minutes
2.Have the duck hearts in a steamer, have the herbs over the hearts, have the lid on and steam for about 30 or 40 minutes. If you are unsure take one of the hearts out after 30 minutes and cut it in half to see if it is done.
3.Make salad: Mix: Salad, Feta, Avocado
4.Serve with Dijon dressing, and salad, I also have some Norwegian flatbread on side.

Recipe for Dijon dressing you can find in my previous post.

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Salmon with portobello

 

 

We Norwegians love our salmon, we can´t get enough of it! We have various ways of preparing the salmon, this is one of them, the Portobello mushrooms with feta was improvising from my side.. I was feeling for cheese and mushrooms so here we have Portobello with feta cheese! It taste fantastic and a bit of lemon gives some freshness to the dish.

You need:

Salmon
Portobello Mushrooms
1 cup buckwheat
50 grams feta cheese
Rosemary
Salt
Sesame seeds
Extra Virgin Olive Oil

1. Preheat the oven to 220 degrees c. On the baking sheet have salmon with sesame seeds on top and Portobello mushrooms, have some Extra Virgin Olive Oil on the mushrooms. Let it bake totally for 30 minutes. Do not have the salmon and the mushrooms on the same baking sheet, have it separately.
2. Have 1 cup of buckwheat and 2 cups water and one some salt in stockpot and bring it to a boil, let it simmer for 15 minutes.
3. Take out the Portobello mushrooms after 20 minute. Combine herbs, buckwheat and feta cheese together, set on top of the mushrooms and set buck to the oven for 10 more minutes.

Enjoy!

Baked cabbage

You need for 2:

1 little cabbage
1 cup buckwheat
2 eggs
3 spoons low fat milk
50 g feta cheese
125 g mozzarella
1 cup mushrooms of your choice
Few slices of salted ham
Extra Virgin Olive Oil
Rosemary
Thyme

Set the oven on 200 degrees C. / approx. 430 degrees F. Cut cabbage in big slices, combine with buckwheat in a stockpot add enough water to cover it all, add a pinch of salt, bring it to a boil and let it simmer on a lower heat for about 15 minutes. When it is tender, drain off the water and place it in a baking pan (small sized ), remember to have some Extra Virgin Olive Oil in first. In a bowl whisk together 2 eggs, milk, feta cheese and herbs, have this over the cabbage and buckwheat. Place sliced mushrooms on top, then the mozzarella and sliced ham. Set in the oven and let it bake for 20 minutes.

Vegetable soup


This soup is simple, light and suitable for vegans and vegetarians and very easy to make.

You need:

  • Carrots
  • Potatoes
  • Parsnip
  • Parsley
  • Parsley root

Chop in small bites and let it simmer for approximately 30 minutes and add

  • 3 table spoons of Extra Virgin olive oil

before serving add

  • Soy sauce for taste
  • Sour cream