03 October 2013

food: hearty meal in no time


 gunnar sverrisson / home and delicious


We started blogging about food for the Iceland Dairies. We cooked a tree course hearty meal for the first post, super easy courses to enjoy all three together or just seperately. We want you to enjoy it with us and the recipes are following translated for you to read, cook and share as a meal with some great people. 

Potato salad with dates and blue cheese, served on bresaola
Tagliatelle with butter friend spinach and cheese
Tiramisu

– Click the read more button to see the images and read the recipes – 







  
Potato salad with dates and blue cheese
      served on bresaola

30 small potatoes, boiled and drained
3 tbs sour cream
3 tbs greek yoghurt
1 tsp vinegar
salt and black pepper
3 tbs fresh parsley, chopped
12 soft dates, sliced finely
1 stick og sellery, chopped finely
4 tbs small caper berries
4 tbs blue cheese, torn down
8-10 slices of bresaola

Mix the sour cream, yoghurt, vinegar and taste with some salt and pepper. Add parsley, dates, selly, capers and blue cheese and stir softly. Put the potaoes in and let the mixture cover the potatoes.
Lay the slices of bresaola on a plate and salad in the middle of it. Serve. For 4 people as a first course.


Tagliatelle with butter fried spinach and cheese

400 g tagliatelle
2 tbs butter
2 tbs olive oil
2 garlic cloves, minced
½ tsp nutmeg
400 g fresh spinach
salt and black pepper
4 tbs mascarpone
4 tbs sour cream
3 dl cream
3 dl pasta water
4 tbs parmesan cheese

Boli the pasta and drain a bit. Keep 3 dl of the pasta water for the sauce. Melt the butter and oil together in a pan, add the garlic and soften it but take care not to brown it. Add the spinach and soften in the butter mixture for five minutes.
Put the mascarpone, sour cream, cream and pasta water. Taste with salt, pepper and nutmeg. Drizzle the parmesan and stir carefully, mix until combined.
Put the pasta in the sauce on the pan. Mix well. Serve with some parmesan cheese.


Tiramisu

2 egg yolks
3 tbs powdered sugar
1 tsp vanilla essence, your choice
250 g mascarpone
2 egg whites, stiff
lady-fingers, quantity depends on the size of the cakes
5 dl strong coffee
cocoa

Beat the egg yolks and sugar until thick and pale, add vanilla. Stir in the cheese and beat until smooth. Stir in the egg whites and mix carefully.
Dip ladyfingers in the coffee, place them in a baking dish to fit the bottom. Spread the mixture over and sprinkle with cocoa. Add another layer of fingers and mixture and top with cocoa. Put in the fridge for at least 2 hours. Can be done the day before. Serve. 






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