Fried egg on chickpea pancake with baked tomatoes + feta

I’ve had the most amazing weekend, thank you very much. My beautiful friend E. got married in a beautiful garden-wedding with beautiful weather and beautiful guests. It was a perfect wedding, and I think it was that, as a result of the couple’s laid back attitude towards the usual traditions. Also a tiki-bar and barbecue buffet didn’t hurt. Not to mention the masterpiece of a wedding cake made by the bride’s aunt. It is the single most impressive cake I have ever seen. In my whole life I can say, with absolute certainty, I have never had a carrot cake so completely fulfilling. Seriously. My other friend C., who also attended the wedding, told me every bite was like a piece of heaven and I heard murmurs all around the garden stating the same. Therefore it is a fact!

The recipe of this post has come about because of the wedding. It’s an edible homage of sorts. Let me explain:

First of all, the day before the wedding C. and I helped by making some salads for the buffet. Hers was a brilliant slaw with edamame, mint and cucumber. Mine, a green basil salad featuring baked feta and tomatoes.

Secondly, the morning of the wedding, I was on a tight schedule (because painting my nails throws off my timing – and I never learn), and knew I needed to get something sturdy for breakfast to last until the after the wedding ceremony. In those situations, you are always out of everything. I know this to be true – it’s a law of life. That meant I had to be creative at a non-creative-inviting-time. I made a chickpea pancake topped it with a fried egg. It was fine. Filling, however not fulfilling. Two days later (one day incapacitated by a previous night of wedding fun) I find myself in the same exact position, breakfast wise.

This time however, I combined my salad and the chickpea/fried egg pancake. It makes for a fresh, filling and very fulfilling breakfast/lunch/brunch item. It also serves, for me, as a reminder of a beautiful wedding that is every bit deserved by my beautiful friend and her great husband. I wish them all the joy and happiness in the world. And to myself: I wish many more breakfasts like this one.

fried egg chickpea pancake

FRIED EGG ON CHICKPEA PANCAKE WITH BAKED TOMATOES + FETA
Serves 4

200g/7 oz cherry tomatoes
100g/3.5 oz feta
100g/3.5 oz greek yoghurt
1 tbsp mayo
4 eggs
1/2 cup chickpea flour
1 tsp sumac (optional)
1/2 cup water
A small handful of basil
Salt + pepper
Oil

INSTRUCTIONS

Heat the oven to 200°C/390 Fahrenheit. Halve the cherry tomatoes and cut the feta into bit-sized squares, then place both on a parchment-lined baking sheet. Sprinkle with salt and pepper. Bake for 10-15 minutes until the edges of the feta is browned and the tomatoes are soft and start to char. Let cool slightly.

While the tomatoes and feta are baking, mix together the yoghurt and mayo with some salt and pepper. Set aside.

Heat a non-stick pan with a little oil over medium heat. When hot add the eggs and fry as you desire.

While the eggs are frying push two-thirds of the baked tomatoes (save the rest for topping) through a sieve into the yoghurt/mayo and combine. Season to taste. In a small bowl, whisk together the chickpea flour, sumac (if using) and water, until combined and no lumps are present. The batter should be like a thin pancake batter. Add water while making the pancakes, if the batter starts to thicken.

When the eggs are done, remove from pan and set aside. Add a little more oil to the pan, still over medium heat.
Depending on the size of your skillet make 1 or more pancakes at a time. Pour a fourth of batter into the pan, and swirl to make round. The pancakes should be a little bigger than the eggs, and fairly thin to get crisp. Cook until browned and crisp (2-4 minutes), then flip over and cook on the other side until browned (1-3 minutes). Repeat with the rest of the batter.

Top each pancake with a dollop of tomato yoghurt/mayo, place a fried egg on top. Top with the baked tomatoes, crumble over some baked feta and sprinkle with the basil leaves. Serve and enjoy.

smørrebrød no. 1: potato with chives mayo & quick pickled red onion

This right here is what I am looking forward to every weekend. A simple lunch of rugbrødsmadder or a fancier word: smørrebrød. A Danish sour dough rye bread topped with all sorts of goodies. Because of my love for smørrebrød I will make a little series on this topic, starting with my all time favorite: potato smørrebrød.

I believe I have loved this little piece of heaven for as long as I have lived, however my boyfriend claims he was the one who made me fall in love with potato on rye. But in the end, none of us can take credit for making mayo and potato taste so damn good together. All I can try, is elevate it a little, taking something that works, and make it run like a smooth operator (other than being a really good song, it is also a method to leave out noise from data – I looked it up).

A traditional (this is dangerous territory, and if anyone has a degree in smørrebrød, please correct me) potato on rye consists of, besides the rye, boiled potato slices topped with mayonnaise and chives. Very simple, yet very satisfying. The sweet and earthy potato, the sour rye bread, the fatty mayonnaise and the sharpness of the chives. It just works!

My rendition of potato on rye is not very different from the traditional one. I use the same ingredients, but I integrate the chives into the mayo for a more well-rounded fatty-to-sharp ratio. I then add quick pickled red onions for texture and extra acidity. 

One extra note. Rye bread. Sour dough rye bread. Rugbrød in Danish. It is my understanding, that outside Denmark the rye bread I am talking about is not very typical and/or accessible. If you can get it, great. Otherwise it is easy to make yourself – this recipe is good. Just don’t skimp on the sour dough rye bread, it really is half of the smørrebrød.

potato on rye bread with pickled onions and chive mayo


SMØRREBRØD: POTATO ON RYE WITH CHIVES MAYO & QUICK PICKLED RED ONION
Makes 6-8 servings

8-10 new small potatoes

FOR THE CHIVES MAYO:
100 ml (1/2 cup) neutral vegetable oil
A small bunch of chives, finely chopped
1 egg yolk
1 tsp Dijon mustard
1 tsp lemon juice
A pinch of salt
FOR THE QUICK PICKLED RED ONION:
1 medium red onion
2 tbsp white wine vinegar
1 tsp granulated sugar
A pinch of salt
3 tbsp boiling water

6-8 slices of Danish style sour dough rye bread
Salt + pepper

INSTRUCTIONS

  1. Clean and scrub the potatoes, leaving the skin on. Put into a pot, cover with cold water and bring to a boil. Boil the potatoes until they are done – about 10-15 minutes depending on size and age. Check with a knife, to see if done. Drain, rinse with cold water and leave to cool completely.
  2. FOR THE CHIVES MAYO: In a small saucepan heat the vegetable oil over low heat. When it feels a little warm, but not hot, stir in the chopped chives and remove from the heat. Let it cool off a little.
  3. Blend the oil and chives well, strain in a fine meshed sieve into a small bowl. Leave to cool completely. Make quick pickled red onion now (step 5).
  4. In a medium-sized bowl, whisk together the egg yolk, Dijon mustard, lemon juice and a pinch of salt. Then pour in the now cooled chives oil while whisking vigorously. Slowly at first, then pouring more steadily at the end. The mayo should have a, well, mayo consistency, but not the store-bought jelly hard like consistency. Add more vegetable oil if mayo is too thin.
  5. FOR THE QUICK PICKLED RED ONION: Slice the onion very thin. Add to a bowl and add the rest of the ingredients. Stir to combine and let sit until ready to use, but at least 20 minutes.
  6. TO SERVE: Slice the potatoes, lay slices onto the sour dough rye bread. Season with salt and pepper. Top with a dollop of chives mayo and some pickled onions. Sprinkle a bit of chopped chives, if you like. Enjoy!

Salmon roe poke bowl


I love sushi. I also crave sushi. Very often. I crave it almost daily. However, I also love making food myself, and in that regard sushi is just one of those things I prefer to outsource. I can only aspire to become a top sushi chef, but insofar I am not. Then there’s the Hawaiian poke. I am not in any way claiming that poke doesn’t require skill – but I find it easier to make at a satisfactory level and a bit more susceptible to free play. Also it requires less time (and mess) than sushi, making it a perfect weeknight dinner or a fancy weekend lunch.

Usually I use tuna, but where I live, getting a hold of fresh tuna of a certain quality is not only difficult but extremely expensive at times. That doesn’t incorporate very well into the whole breeze and ease of a weeknight dinner. So that got me thinking. About salmon roe. In some poke recipes, roe, and in particular salmon roe, is a part of the marinade for the fish or used as a topping when served. I adore salmon roe – it has both flavour and texture in its favour, and substituting fresh fish for good quality salmon roe doesn’t seem too shabby. Voila – a poke that is missing nothing in regards to flavour and punch, but is (if possible) easier, quicker and cheaper to make than the traditional. So that you can make it over and over and over and over and…


SALMON ROE POKE BOWL
serving size: 4 small-medium bowls

250 g (1 cup) short grained rice

2 tsp tamari
1 tsp sesame oil
1 tbsp shallot, finely chopped
100 g salmon roe

1 small cucumber
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sugar
A pinch of salt

1 avocado, thinly sliced
Furikake
Shichimi togarashi

DIRECTIONS

  • Start by cooking the rice according to the package (I use a rice cooker with rice to water ratio being: 1:1,2). After cooking, let the rice come to room temperature.
  • In a small bowl, combine the tamari, sesame oil and shallots and mix to combine. Add in the salmon roe and mix carefully, so as to not break the roe. Set aside in the refrigerator, while you prepare your other ingredients.
  • Slice the cucumber very thinly, by either using a mandoline or honing your knife skills. Add to a medium bowl and add in the sesame oil, rice vinegar, sugar and salt. Mix by hand, and adjust, if necessary, to taste. Set aside on the kitchen counter.
  • To assemble put the room temperature rice into 4 bowls. Arrange the marinated cucumber and avocado on top, then add the salmon roe and finish by sprinkling generous amounts of furikake and shichimi togarashi.

Abundance bowl with crunchy greens, smoked salmon + two dressings

As a child, my favorite thing at the dinner table was the accompanying salad bowl, which were made in abundance to make up for the fact that when everyone else was done, I still was not satisfied. So I would often end up sitting at the table stuffing my face with crunchy greens and a potent dressing, while my mother would clean out the table – life sort of had to move on – and I would try to talk with her through my teeth, secretly wondering whether I could somehow get more.

Although the salads of my childhood home consisted of 4-5 ingredients I have never lost my appetite to eat more – only now I am the one making it, and I am pairing ingredients beyond the usual suspects. I have called this dish an abundance bowl, it is, but to be blunt it is just a really packed salad, that is every bit as good as the the fancy wording.

This salad features crunchy carrots and cucumber, juicy and bitter grape, aromatic herbs, pickled ginger and spiced pumpkinseeds. As if that is not enough I made two dressings, because as you (should) know, salads are one of the best excuses to indulge in the savory liquid gold.


ABUNDANCE BOWL WITH CRUNCHY GREENS, SMOKED SALMON + TWO DRESSINGS
Makes 2 servings

Sesame-Miso Dressing:
1/4 cup sesame seeds
2 teaspoon umebohsi paste*
2 teaspoons rice vinegar
1 tablespoon miso paste (any will do)
1-2 teaspoons honey (optional)
1 tablespoon water
* Omit the umeboshi paste if you have difficulties finding it, and instead add a bit more rice vinegar and perhaps a bit more miso.

Lemony tamari dressing:
3 tablespoons sesame oil
1 small onion, finely diced
1 clove of garlic, minced
Juice of 1 lemon
1 teaspoon honey
3 tablespoons tamari

Spiced pumpkin seeds:
1 teaspoon oil
A large handful of pumpkin seeds
Chili powder (I used a kimchi chili mix)

For the salad:
1 large head of romaine lettuce
A bunch of coriander, roughly chopped
A bunch of mint, roughly chopped
3 small carrots, cut into sticks
½ cucumber, cut into sticks
1 grape, peeled and chopped
4 ounces of smoked salmon
Pickled ginger (I used these)
Sesame-Miso dressing (see above)
Lemony tamari dressing (see above)
Sprouts
Spiced pumpkin seeds (see above)

DIRECTIONS

Start by making the lemony tamari dressing:

  • In a small saucepan heat the sesame oil over medium heat, and add in the onion and garlic at the same time. Fry for a couple of minutes until the oil sizzles and the onion/garlic mixture starts becoming translucent
  • Add in the lemon, honey and tamari, stir and turn off the heat
  • Transfer to a bowl and allow to cool completely while you prepare your other ingredients

Then make the sesame-miso dressing:

  • Heat a pan over medium-high heat and add the sesame seeds to toast until light brown and they start to pop. You should keep an eye on this process and stir the pan every so often. About 3-4 minutes.
  • Transfer the sesame seeds (and save the pan for the pumpkin seeds) to a mortar and grind them until they become a dry paste – alternatively use a small food processor.
  • Stir in remaining ingredients, adding more water to thin is necessary (I like mine to be a bit on the thin side) 

Spiced pumpkin-seeds:

  • Over medium-high heat and in the same pan you toasted the sesame seeds, add 1 teaspoon of oil and the pumpkin seeds
  • Let toast for a few minutes, until they make popping noises, then add in the chili powder, stirring and turn off the heat.

Assembling of the salad:
Divide every ingredient between two big plates

  • Tear and add the romaine lettuce as a base
  • Sprinkle with a layer of chopped herbs
  • Add  the carrots,cucumber and grape
  • Then add the salmon and top with a tablespoon of sesame-miso dressing, pickled ginger and add the sprouts on top
  • Drizzle the salad with the lemony tamari dressing and sprinkle with the spiced pumpkin seeds.