We enthusiastically invited all of you to a sumptuous dinner with many dishes. The invitation may have gone out of your mouth after a few cups, a release of restraints or during an endorphin intoxication when all the friends got together after a long time. Then all of a sudden you’re standing there with a sticky note at your fingertips, planning, carrying, logistics, cooking and prep in front of you. You’re going to catch up on other things today too and the stress is causing little beads of sweat to form on your upper lip. Maybe you want to prepare everything, suggest to be seen instead or ask everyone to eat before? Stop! It is not necessary. You can cook three dishes in a maximum of 45 minutes, including setting the table. So put the tension aside, pick the peppers and start cooking.
Appetizers: burrata with fried padronas, olive oil and toasted pine nuts
2 servings, 4 servings
When cream cheese meets bitterness, cheesy and umami – like the title of a movie stuck on the plate. From an empirical standpoint, this right can certainly be equated with a movie. First a premise leaves a few question marks, followed by a plot that landes perfectly and an ending that leaves you feeling like you want more.
8 padron (a kind of small green pepper)
4 tablespoons pine nuts
2 tablespoons good olive oil
Neutral frying oil
Fried sourdough bread
Fry the badgers in neutral oil until they turn brown and become slightly smoky. Put it on a plate, let it cool and then chop it coarsely. Toast the pine nuts in a hot, dry skillet.
Drizzle a little good olive oil on a plate, top with burrata, half a padronc, pine nuts, extra olive oil and flake salt.
Serve with fried sourdough bread so you can scoop in batches.
Main course: pasta with lemon and zucchini with ricotta and parmesan
It is almost illegal with such a good dish that is cooked quickly. It should equate to instant noodles and ketchup quickly, without compromising on quality and experience. Simply perfect dish.
Pasta into 4 servings
250 grams of ricotta
3 dl of finely grated Parmesan cheese
1/2 lemon, zest and juice
3 tablespoons pine nuts
Flake salt and black pepper
Grate the parmesan cheese and lemon peel. Roughly grate the zucchini and squeeze the lemon.
Whisk together ricotta, Parmesan, lemon peel, lemon juice, and grated zucchini. Taste with salt and black pepper flakes. Toast the pine nuts in a hot, dry skillet.
Boil the pasta. Save 1 deciliter of pasta water. When the pasta is ready and drained, combine it with the ricotta mixture and pasta water and stir until everything is creamy. Put pine nuts on top.
Served with crunchy and sour salad.
Dessert: cheesecake with lemon and cracker crumbs
by speed i mean Fast. Just whisk, crumble and up. Cakes are bought ready-made, such as compote or curd. The difference between compote and jam is that compote is not sweet. I recommend choosing compote or curd with a lot of acid.
1.5 dl of whipping cream
Half a deciliter of powdered sugar
pinch of vanilla powder
A pinch of lemon peel
Almond cake, or any other cake you like
Optional compote or curd, I used black currant compote
Roasted almond shavings
Thin cream whisks.
Whisk together mascarpone, powdered sugar, vanilla powder and lemon peel. Flip the cream and put it in the fridge until it’s time to serve.
Crumble the cakes into the bottom of four plates or bowls, toss a little mascarpone cream on them, add any compote or curd, and finish with toasted almond shells.
Take a look at more recipes from Anja Olaug Jelinek:
Read also: The Recipe: Sandwiches in a modern, vintage style
Read also: The Recipe: Frying Pan Pudding, Cabbage Pie, Chocolate Pudding
Read also: The recipe: parsnip in 3 different ways
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