https://www.youtube.com/watch?v=ZwzA6BnRe8I&t=8s
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Meal #2: A three-course meal at Henrik’s and Sofia’s place
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The story

For our very first meal we’re starting with Henrik and his wife Sofia. They’ve invited us to their home in central Gothenburg, in an area called Haga. In the last meal I told you that you would meet Henrik & Anton, but it was a misunderstanding from my side. No Anton, instead we got to know Sofia.

So, what about mine and Henrik’s story? It’s pretty funny, since we don’t know each other. We have only met once before, but that one time was enough for me to decide that I wanted him to be the first link of this food chain.

Henrik sold his lamp to me through a second-hand site called Blocket here in Sweden in August. He was really nice to me and since I already had the idea of starting this blog at the time, I began to consider him for the first link. And imagine how happy I was that he said ‘YES!’ when I asked him!

Henrik and Sofia will be moving to Dubai in a couple of days, so I was lucky I got to do this with them before they leave.

Check out the fun we had and how relaxed it was in the video above! By the way, I want you to know that the video is pure entertainment, you’re not suppose to lear how to cook the food in there. You’ll find all the information you need about the food in the recipes here at the blog. 🙂

 

About the food

The food Henrik chose to prepare was a three-course meal.

The starter was a mushroom-cabbage roll with smoked cauliflower puree. I really liked the taste, and the flavor of the smoke really added something extra.

The main course was his old classic pasta, which he calls “the boy pasta”. He cooked Sofia this dish for their first date, 12 years ago, and from that day she was hooked. They got married 6 years later. This is an easy recipe and you can put this meal together quite quick, without losing its good taste. I really liked the walnuts and the parmesan!

To finish this dinner, Henrik chose to make us a dessert consisting of fennel-pears and mascarpone lemon curd. I love that this is so easy to put together since you use pre-made lemon curd and cookies. The only thing you have to do is pretty much fry the pears. This dessert is so amazing, you have to try it! It’s so many flavors at the same time, which will leave your guests thinking that you spent hours in the kitchen, when in reality, it only took 10 minutes (but shhh, they don’t need to know that 😊)

 

Next link in the chain

Henrik chose to send us to his business partner’s wife, Caroline. She and her family (4 kids, one cat and, of course, the husband) live in Sisjön in Gothenburg. Caroline has been a vegetarian for a couple of years now, and also cooks some vegan food. We haven’t set the date yet but I’ll let you know when it’s time.

The recipe

Ingredients

4 persons

Mushroom-cabbage roll with smoked cauliflower puree:
0,5 dl pine nuts
1 bunch of kale
Butter
Olive oil
Salt & pepper
1 organic point cabbage
4 portabella mushrooms
1 red onion
1 clove of garlic
½ web shallot
1 cup of cream
1 cauliflower
0,5 tsp smoke essence (eg TryMe ”Liquid Smoke”)

The boy pasta:
6 Jerusalem artichokes (4 if they are larger)
8 mushrooms
1 head of broccoli
2 red bell peppers
1 web shallot
1,5 cup of cream
1 tbsp Dijon mustard
1 sprig Rosemary
1 clove of garlic
100 gr walnuts
250 gr pasta penne
Parmesan cheese (Parmigiano Reggiano)

Fennel-pears and mascarpone lemon curd;
4 tbsp mascarpone
1 organic lemon
1 tbsp lemon juice
2 tbsp lemon curd
Butter
2 pears (conference)
1 tbsp fennel seeds
1 tbsp muscovado sugar or raw sugar
1 tbsp Grand Marnier or other liqueur
25 g pistachios
4 pieces of shortbread biscuits

How to

Mushroom-cabbage roll with smoked cauliflower puree:
Dry roast the pine nuts in a pan until golden. Put aside.

Split the kale into smaller pieces. Massage the olive oil into the kale with your hands and top it off with some sea salt. Bake in the oven at 200° until the kale is crispy. Put aside and let cool.

Boil water in a big saucepan. You need 1 big leaf of point cabbage per portion. Loosen the leaf from the root and put it in the boiling water and let it boil for 2-3 minutes, until they soften. Pull them out from the water and let them dry on some kitchen towels.

Chop the web shallot and put it in a saucepan together with the cream. Bring to a boil and let it simmer for 10 minutes.

Slice up the portabella mushrooms. Add a good amount of butter to the frying pan. When the butter has quieted, add the mushrooms and let it fry on medium level until golden. Lower the heat a bit and add the red onion, garlic, salt and pepper. Fry for at least 5 minutes. It is ready when the red onion is soft.

Break the cauliflower into smaller pieces and put all except 2 pieces in the warm water left from boiling the cabbage. Boil the cauliflower until it has softened. Pour out the water and let it cool down. About the 2 pieces that you saved: Cut it into small, small pieces and fry in oil or some butter until golden. Put aside, we are going to use these as garnish.

When the point cabbage leaf has cooled down, cut away the bottom of the leaf that is closest to the root. About 3 centimeters will probably do. Add some of the mushroom mix and fold the cabbage leaf over the mushrooms, then roll it.

Brush the cabbage rolls with some olive oil. Cook it in the oven at 175° (hot air) for about 15 minutes or until the rolls have a bit of color. Preferably, use hot air and grill.

Mix the cauliflower with the cream and blend with a stick blender until you have a nice, smooth puree. Add the smoke essence and salt. Tip: Add the cauliflower to the cream gradually, a little at a time. This way you make sure you get the perfect texture at the puree. You don’t want the consistency to be too firm. Keep the puree warm until serving.

When serving, put the puree on a plate. Place one cabbage roll on top. Sprinkle over some roasted pine nuts, green kale and the fried cauliflower.

 

The boy pasta:
Peel and slice the artichokes, preferably lengthwise. Fry at medium heat, in a dry frying pan, until they start to get some color. Make sure to use a big frying pan since we’re going to put in all the vegetables here.

Add a good amount of butter and turn up the heat a bit. When the butter has quieted, put in the sliced mushroom and fry until golden.

Add the broccoli and let fry for 3 more minutes.

Add the finely diced shallots, garlic, bell pepper, rosemary, and finely chopped walnuts.

After 3 minutes add the Dijon mustard and cream. Salt and pepper to taste.

Boil the pasta.

Once the sauce has cooked for a bit, mix the sauce with the pasta.

Serve on a plate and top off each serving with some grated Parmesan.

 

Fennel-pears and mascarpone lemon curd:
Grate the lemon zest from half the lemon. Whisk mascarpone, lemon zest, lemon juice and lemon curd in a bowl and put in the fridge until serving. You can prepare this a few hours ahead of time if you want to.

Chop the pistachios.

Peel the pears and slice them in smaller pieces, preferably lengthwise. Heat up the butter in a frying pan and add the pears when it has quieted. Add the fennel seeds and let fry together with the pears for about 4 minutes, until the pears have softened. Add the sugar and let it mill for 1 minute, and finally add the liqueur.

When most of the liquid is gone, lower the heat and let it cool off a bit before serving (otherwise the mascarpone melts).

Crush the biscuits into smaller pieces and put them on the plate.

Add some mascarpone and some slices of the pears.

Top if off with some chopped pistachios.

Svenskt recept / swedish recipe

Ingredienser

4 personer

Portabellafylld kåldolme med rökt blomkålspuré:
0,5 dl pinjenötter
2 blad grönkål
1 st ekologisk spetskål (om du använder ej ekologisk spetskål kommer färgen på kålen att bli mycket ljusare, likt vitkål, så om du föredrar den mörkgröna färgen så köp ekologisk spetskål)
4 st portabellasvampar
1 st rödlök
1 st vitlöksklyfta
1/2 bananschalottenlök
2 dl vispgrädde
1 st blomkål
0,5 tsk rökessens (tex TryMe ”Liquid Smoke”)

Pojkpasta (jordärtskocks- och valnötspasta):
6 st jordärtskockor (4 om de är stora)
8 st champinjoner
100 gr valnötter
2 st röd paprika
1 st broccoli
1 st bananschalottenlök
2,5 dl vispgrädde
1 msk dijonsenap
1 kvist rosmarin
1 vitlöksklyfta
250 gr pasta, penne
Parmesanost (Parmigiano Reggiano)

Fänkålspäron med citronmascarpone:
4 msk mascarpone
1 st ekologisk citron
1 msk citronsaft
2 msk lemoncurd
25 g pistaschnötter
4st mördegskakor, tex shortbread biscuits
2 st päron (conference)
1 msk fänkålsfrön
1 msk muscovadosocker eller råsocker
1 msk Grand Marnier eller annan trevlig likör
Smör

Så här gör du

Portabellafylld kåldolme med rökt blomkålspuré:
Torrosta pinjenötterna i en panna tills de är gyllene. Ställ åt sidan.

Dela grönkålen i mindre bitar. Krama in olivoljan i grönkålen med händerna och toppa med flingsalt. Kör i ugnen på 200 grader tills de har torkat och blivit knapriga. Ställ åt sidan och låt svalna.

Koka upp vatten i en stor kastrull. Ta bladen längst ned från roten på spetskålen, du behöver 1 stort blad per portion. Blanchera (dvs koka) bladen i 2-3 minuter så att de mjuknar. Lyft upp dem och lägg dem för att torka på hushållspapper.

Finhacka bananschalottenlöken och koka upp tillsammans med grädden och låt sjuda i 10 minuter.

Skiva portabellasvampen. När en rejäl klick smör tystnat i pannan är det läge att lägga i portabellasvampen. Låt den stekas på medelhög värme tills den börjat bli fint gyllenbrun. Sänk värmen lite och lägg i rödlöken och vitlöken samt salta och peppra. Låt steka ihop i minst 5 min. När löken är mjuk är svampblandningen klar.

Dela blomkålen i mindre bitar och lägg alla bitar förutom 2 i det fortfarande varma spetskålsvattnet (spara 2 bitar av blomkålen till dekoration). Koka blomkålen tills den är mjuk, känn med en potatissticka eller liknande. Häll av och låt blomkålen svalna. Gällande de 2 bitarna du sparade för dekoration: bryt dem i små små bitar och stek på i smör eller rapsolja tills de fått färg. Lägg åt sidan.

När spetskålbladen svalnat skär du bort den lite hårdare roten, ca 3 cm. Lägg sedan i en klick av svampblandningen i mitten av bladet och vik in kanterna för att sen rulla ihop dolmen.

Pensla dolmarna med lite olivolja. Kör dem i ugnen på 175 grader (varmluft) i ca 15 minuter eller tills kålen fått fin färg. Använd helst varmluftsugn och grillfunktion.

Blanda blomkålen och gräddblandningen och kör med stavmixer till du har fått en fin puré, häll i rökessensen och smaka av med salt. Tips: Tillsätt lite blomkål i tagen i mixern för att få till en slät konsistens. Vi vill inte att purén blir för fast. Håll purén varm till servering.

Lägg en klick av purén på en tallrik. Placera kåldolmen över purén. Garnera med grönkål, rostade pinjenötter och den stekta blomkålen.

Pojkpasta (jordärtskocks- och valnötspasta):
Skala och skiva jordärtskockan på längden, fräs på medelvärme i en torr stekpanna tills de börjar få färg. Se till att du använder en stor stekpanna för alla ingredienser skall i här.

Addera en rejäl klick smör i pannan och höj värmen ett hack. När smöret tystnar lägger du i champinjonerna som du har skurit i klyftor. Stek svampen tills de börjar få fin färg.

Lägg då i de små broccolibuketterna och låt dem steka med i 3 minuter.

Addera fint skuren bananschalottenlök, vitlök, paprika, finhackad rosmarin och de grovt hackade valnötterna.

Efter tre minuter klicka i dijonsenapen och häll i grädden.

Låt såsen koka ihop. Smaka av med salt och peppar.

Koka pastan.

Blanda pastan med grönsaksblandningen, lägg upp på ett fat och avsluta med att riva över parmesan.

Fänkålspäron med citronmascarpone:
Riv citronskalet från halva citronen. Blanda mascarpone, citronskal, citronsaft och lemoncurd i en skål och ställ in i kylen tills servering. Det går med fördel att göra blandningen några timmar innan servering.

Hacka pistaschnötterna fint.

Skala päronen och skiva dem in mindre bitar, gärna på längden. Fräs en klick smör i pannan och lägg i päronen när smöret tystnat. Lägg i fänkålsfröna och fräs runt med päronen i ca 4 min tills päronen blivit mjuka. Addera sockret som får fräsa med i 1 min, tillsätt sedan likören.

När det mesta av vätskan kokat bort, dra ned värmen och låt svalna lite innan servering (annars smälter marscarponen).

Dela kexen i småbitar och lägg upp på tallriken, klicka på en klick med citronkräm och toppa av med päronen.

Strö slutligen nötterna ovanpå.

Do you have any questions about this recipe? 

Comment below and I will answer as soon as possible 🙂

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