Färska vietnamesiska vårrullar med mynta

Få saker är så gott och känns så proffsigt att bjuda på som färska vietnamesiska vårrullar! De här är så enkla att göra med att jag känner att ett recept nästan är överflödigt!

Dipsåsen Nuoc Cham, är hämtad från Tasteline och är Monika Ahlbergs recept.

FÄRSKA VIETNAMESISKA VÅRRULLAR MED MYNTA (15 ST)

Ingredienser:

Till vårrullarna

  • 15 stora rispapper
  • Isbergssallad, finstrimlad i bitar
  • 150 g risnudlar, kokta och avrunna
  • 1 1/2 dl färska böngroddar
  • 4 späda vårlökar strimlade
  • 1 morot i tunna stavar
  • 1/2 gurka i tunna stavar
  • 1 kruka koriander
  • 1 kruka mynta

Till nuoc cham, dipssås

  • 1 röd färsk chili
  • 1 vitlöksklyfta
  • 5 msk strösocker
  • 0,5 dl vatten kokande
  • 0,5 dl fisksås
  • 1 dl färsk limesaft (ca 3 st lime)

VÅRRULLARNA

Steg för steg:

  1. Koka nudlarna enligt instruktion och skölj i kallt vatten direkt efter, låt rinna av väl
  2. Ta fram ett djupt fat eller skål med kallt vatten
  3. Doppa ett rispapper i taget i vattnet och låt det bli blött på båda sidor. Lägg sedan på en skärbräda med ex bakpapper på
  4. Lägg i fyllning ca 3-4 cm från kanten nedifrån. Börja med nudlar, sedan sallad, böngroddar, morot, salladslök, mynta och koriander
  5. Rulla ett varv, vik sedan in sidorna och rulla vidare till en hel rulle bildats
  6. Fortsätt sedan på samma sätt med resten av rullarna
  7. Lägg i en fuktig kökshandduk utan att de nuddar varandra under tiden du gör klart resten
  8. Jag skär mina i hälften, men det är en smakfråga om man hellre har dem hela
  9. Servera sedan på ett fat med dipsåsen nedan!

– Bjuder du barn på vårrullarna kan du komplettera med en skål med sweet chilisås. Den är både sötare och mildare!

DIPSÅSEN

Steg för steg

  1. Kärna ur och strimla chilin och pressa vitlöken.
  2. Blanda i en skål med sockret och häll över vattnet.
  3. Tillsätt fisksås och limesaft och rör tills sockret har löst sig
  4. Låt stå i kylen minst 30 minuter

 

Pomegranates

Pomegranates from Vincent´s Eco-Farm in Malta

 

My favorite fruit pomegranates is in season right now!

Pomegranates are sweet, delicious and full of vitamins. Said to help lower blood pressure, be anti-inflammatory and fight arthritis makes it extra interesting in cooking.

I eat the kernels as they are or use them in salads. The ruby red color brigthens up all dishes!

They´re perfect together with halloumi and quinoa for example.

 

Organic vegetables

Organic veggies from Vincent´s Eco-Farm in Mgarr Malta

When first moving to Malta it was not easy to find organic vegetables and food. And the importance of knowing what you eat and where your food comes from is something I see people becoming more and more aware of. And therefore the demand for organic products is increasing a lot.

We finally found Vincent´s Eco Farm where we get the most of our fruit and vegetables from. And we are so happy that they exist. They offer a large range of different products. Most of it come from their own farm here in Malta, and some from Italy. If you’re in Malta a visit is definitely a must!

 

Maltese oranges 

Nothing beats the Maltese oranges in a salad

 

Today is the International women’s day. I celebrate it by being proud over the choices I make in life and the path I chose.  Trying new things and not to be afraid. Not saying no to opportunities. One of these opportunities have been Malta. Something I’m truly happy for everyday.

And of course one needs a suitable recipe for a day like this. I choose one true to the local food – a salad with Maltese oranges. The local food and all the farmers over Malta is one of the big benefits of living here. And by them the easy access to all delicious food. These Maltese blood oranges together with the roasted rosemary almonds is just perfect as it is or together with chicken or turkey.

Ingredients:

  • Roasted rosemary almonds (see recipe on the blog under Nuts for Nuts)
  • Fresh spinach preferably organic
  • 1-2 organic blood oranges
  • 1 avocado
  • Olive oil
  • Sea salt

How to:

1. Rinse the spinach thoroughly and make sure it’s not wet when placing it on the plate or bowl

2. Peel and slice the orange, put on top of the spinach together with the avocado slices

3. Finish with the almonds and drizzle some high quality Italian olive oil over the salad

Lemon tree

Thanks to the lemon tree in Gozo for fulfilling one of my dreams

Since beeing a kid I dreamt of picking lemons in a lemon garden. This weekend that dream came true!

I use lemons for many dishes. And in the morning I drink hot water with lemon juice, ginger and honey. Very refreshing and healthy.

 

Grilled artichokes 

 

 

 

Back in Malta again and just found these delicious artichokes!

These grilled artichokes are the perfect entrée at the summer party. They’re fun to eat and great to share with others.

Ingredients: (Serves 4 persons)

  • 2 large artichokes
  • Zest from one lemon
  • 1 dl chopped parsley
  • 100 gram butter
  • 3 garlic cloves
  • 1 teaspoon salt

How to:

  1. Bring a large pot of water to a boil. Meanwhile, preheat the outdoor grill
  2. Melt butter together with chopped garlic and then add parsley.
  3. Add the artichokes to boiling water, and cook for about 15 minutes. Drain.
  4. Place the artichokes in foil and pour the garlic butter over them and finish with salt and pepper. Close the foil around them. Then place them on the preheated grill. Grill for 8-10 minutes.
  5. Share with at least one other person!

Easy and so tasty! 🌱

Creamy spinach soup

This creamy spinach soup with kale is always right and something I eat at least once a week. Together with a soft boiled egg you have a nutritious and healthy meal.

Ingredients: 

  • 450 gram frozen chopped spinach
  • 4 dl green kale finely chopped
  • 2,5 dl organic cream
  • 2-3 cloves of garlic
  • 1 cube vegetable broth
  • 5 dl water
  • Boiled eggs
  • Salt and pepper

How to:

  1. Pour 5 dl of water in a sauce pot, add the frozen spinach. Bring to boil.
  2. Add kale, chopped or minced garlic, broth, salt and pepper. Let simmer for 5-7 minutes.
  3. Add cream and simmer for 5 more minutes. Taste and add more salt and pepper if needed.
  4. Serve with a soft boiled egg