Poke bowls

Poke bowls on the most beautiful plates from http://housedoctor.dk

Poke bowls got me completely hooked the last year. My version is a Korean fusion!

This dish has a long history and tradition behind it. Said to be as ancient as the island itself. The word poke is Hawaiian for “to cut crosswise into pieces,” and a quintessentially Hawaiian dish.

You need: (for 4)

  • 600 gram fresh salmon of best quality
  • 2 dl soy sauce
  • 5 tbsp Sesame oil
  • Pepper
  • 200 gram bean sprouts
  • 1 large cucumber
  • 1 mango
  • 1/2 fresh red chilipepper
  • 1 large red onion
  • 3 tablespoons white vine vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3 x 1/2 teaspoon chili flakes
  • 2 dl Hellman´s mayonnaise
  • Fresh coriander
  • Sushi rice or jasmine rice

How to:

Salmon

  1. Cut the salmon in cubes.
  2. Marinate in mixture of 2 dl soy, 3 tbsp sesame oil and add black pepper to your taste.
  3. Let be in refrigerator for 1 hour

Rice

  • I use sushi rice for my poke bowls. Cook according to instructions for 4 persons

Red onion

  1. Pour boiling water over sliced red onions, then transfer them to a solution of vinegar, sugar, chili and salt.
  2. The onions will brighten into a gaudy shade of purplish-pink and will keep indefinitely keep their bright color and crisp texture.

Bean sprouts

  1. Rinse bean sprouts thorougly in a colander in the sink.
  2. Boil water in a big kettle, and pour over the bean sprouts while still in the colander.
  3. Then rinse in cold water again. The cold water will help them keep their texture.
  4. Remove excessive amount of water by placing them on a clean kitchen towel.
  5. Mix with 2-3 tbsp sesame oil and 1-2 tsp of salt. The amount of salt depends on how you want them yourself.

Mango

  1. Peel the skin of the mango, and then slice the meat in small cubes.
  2. Mix with 1/2 fresh spanish chili and salt.

Cucumber

  1. Cut the cucumber lengthwise. Remove the small seeds with a teaspoon and cut in slices.
  2. Rinse the scallions, and slice in small pieces. Add 2 tbsp rice vinegar, 1 tbsp salt/ 3 tbsp soy and some sesame seeds.

Chili mayonnaise

If you don´t want to make your own, then I would suggest buying Hellmans Mayonnaise. Mix with the chili of your liking. I choose the Korean one and the amount is 1 tsp together with 1 dl of mayonnaise.

Now everything is well prepared and it´s time to make your own poke bowl!

Start by putting rice in the bottom of your bowl, and then the rest is up to you. Always finish of with the chili mayo and the roe though!

Enjoy!

Creamy yoghurt

Try this creamy yoghurt with lots of good berries

 

blue and white porcelain bowl with creamy yoghurt, berries and nuts
Too often I crave for something sweet in the evenings. And when that happens the best thing is yoghurt and berries like in this recipe

Creamy yoghurt with berries and nuts

You need:

  • 1 dl creamy greek yoghurt
  • Strawberries
  • Nuts of your liking (I use cashew)
  • Dried or fresh blueberries
  • Mullberries
  • Gojiberries
  • Dried coconut
  • Sultan raisins
  • Ment for garnish

Broccoli and roasted garlic soup

Stilistisk bild med broccolisoppa och grönsaksdekor runtom
Värmande soppa med rostad vitlök

Broccoli and roasted garlic soup

You need:

  • 1 liter of water
  • 5 medium size potatoes
  • Half of a medium sized broccoli
  • 1 dl cream
  • 3 cloves of garlic
  • 1 cube vegetable or chicken broth
  • Olive oil
  • Salt and pepper

How to:

1. Finely chop garlic and fry in olive oil in a large saucepan until light brown.

2. Chop potatoes in cubes and broccoli in smaller pieces

3. Add water and rest of ingredients (not the cream) in the saucepan

4. Let boil until soft. Use a blender and blend everything until smooth. Add cream and boil for two-three minutes more.

5. Add salt and pepper to your liking

Pumpkin and ginger soup

When fall is getting closer I always long for more hearty meals such as soups. This one is spicy, creamy and healthy at the same time.

Pumpkin and ginger soup

A meal like this pumkin and ginger soup is perfect as a wintery starter or as a lighter lunch those cold days.

Ingredients:

  • 3 dl butternut squash
  • 4 medium size carrots
  • 1 large sweet potato
  • 1 cube of vegetable broth
  • 3 garlic cloves
  • 1,5 tbsp minced ginger
  • Salt
  • Chili after taste
  • 1 tbsp sour cream per dish just before serving

 

How to:

  1. Peel squash, potato and carrots. Cut in smaller pieces.
  2. Bring to boil a pan with 6 dl of water, the vegetables and some salt.
  3. When the vegetables are done. Mix them with a stick blender. Add minced garlic, ginger, salt and broth.
  4. Let it simmer for 10-15 minutes. Serve with sour cream. Add chili on top.
    Enjoy!