Greek-ish salad with watermelon

How greek this is, I don’t really know. But it is a salad, and it has watermelon in it. In my favourite cookbook Forever Summer by Nigella, of course, there’s a chapter of salad recipes. I actully don’t think I’ve made any of them yet. I’ve been to busy exploring the dessert chapter, not to mention the ice cream chapter. Oh yeah. (Post coming up!) I love this book like I love summer. So naturally, it’s frequently used this time of year. Last week I made the pavlova, a few weeks ago this cheese cake ice cream, (post yet to come) a pasta dinner with sultana raisins and zucchini. And now, finally this salad. I don’t know it hasn’t happened before. The picture of the salad, and the recipe with watermelons, feta and mint, sounded like a great combination, and was one of the first recipes to grab my attention. Luscious, fresh and summely. But as always, time passed, and I didn’t make it. And unlike many other recipes in this book, this is a summer only salad. Period. Meaning, it should only be prepared and eaten in the summer. Whereas other other dishes can give you a feeling of summer on a cold winter day, this is summer food only. I mean, watermelon, mint, feta cheese? In the winter? That would just be wrong. And the watermelons (if there are any) would be dull and flavourless. And I’m very picky when it comes to watermelons. I blame that for not making this sooner. There aren’t enough good watermelons out there! Or they probably are out there somewhere, just not here. Watermelon should be sharp pink, preferably seedless and with a strong but sweet scent. And luckily I found a the perfect specimen of a watermelon at the supermarket the other day! Hooray!

I didn’t buy it with this salad in mind, but looking through the mentioned book the other day, I soon realized that was what it was meant for. I jazzed it up a little, though. It’s originally a real simple salad with only a few ingredients, and there’s no need to add anything really. But the thing was I had all these tomatoes and cucumber that was going into a greek salad that never happened, so I thought, why not combine the two? And that’s what I did!

Greekish salad with watermelon

Watermelon
Tomatoes
Cucumber
Chopped Mint
Feta cheese
Red Onion
Black Olives
Lime juice
Extra Virgin Olive Oil
Maldon Salt
Good Bread

Slice the onion thinly, into fine rings. Leave them in the lime juice for about 15 minutes. The juice will bring out a pink shine and take the edge of the sharp onion taste. Peel the watermelon, and remove eventual seeds. Cut into triangular shapes. Cut the feta cheese in similar pieces. Or squares. Who cares really?
Put this onto a plate or a bowl, leaving a few behind. Cut the tomatoes and cucumber and add this to the salad. Tear the mint roughly and sprinkle over the salad. Now add the pinkish onion and the lilme juice. Throw in the rest of the watermelon and feta cheese, and add the olives. You can add some good olive oil to it, but I found it unneccesary.

Do serve with a good bread, though. Sourdough perhaps and some extra virgin oil. And some maldon salt to sprinkle on top. VoilĂ ! Taste of summer!

Chicken cobb burger

I can’t seem to get enough of burgers. I think my mind – and body – is set to make up for all the uneaten burgers in my past. (And this comes from a girl working 2 years in Burger King, where I had a burger for lunch every day for those two years. Good thing I got out before it was too late.) But at that time, that particular burger was the only one I would even consider eating. And that probably was my gateway to burger heaven. Or hell, depending on how you see things. The burger who started it all was a chicken burger. At the time, a beef burger was out of the question. Later, I discovered that a beef burger can be really tasty if you make it yourself, and cannot be compared to anything served in a fast food joint. So the inevitable happened: Beef burger overdose. We made it a little too often, and grew tired of it. (Or my boyfriend did – I still have room for some more) Last burger meal he said he wouldn’t have it for at least 2 years! Two years and no burger! I can’t live like that anymore. Time to get creative.

I went to the library and borrowed a burger book. “Burgers“. I’ve previously borrowed it and knew it had several great options for us burger lovers. I was thinking vegetarian at first, but when I saw the picture of a chicken burger with avocado and melted blue cheese, my mind was made. It was named Chicken Cobb Burger, and the recipe was based on the classic cobb salad.

Chicken Cobb Burger ( recipe by Paul Gayler)

750 g corned chicken
1 small onion finely chopped
1 teaspoon dijon mustard
1 tablespoon ketchup
1 teaspoon hot pepper-saus
1 tablespoon sour cream
salt and pepper
oil for frying

(I substituded pepper saus with extra ketcup and chili powder. I also added some chopped chili nuts for an extra crunch)

Directions
In a bowl add the chicken, chopped onion, ketchup and hot pepper saus and stir it together. Blend in the sour cream, salt and pepper and leave it in the fridge for 1 hour.

Wet your hands and form 4 equally sized burgers. Brush generously with oil.

Fry the burgers 4-5 minutes on each side, until they’re golden and fried all through.

Toast the buns in the oven until they get a slightly crispy crust.
Put on some lettuce and a burger. Top with slices of avocado and fine onion rings. Top with crumbled blue cheese and leave the burgers in the oven for a minute, or until the cheese starts to melt. Top it of with another bun, and if you’re like me, do spread generously with Hellmanns Mayo.

And then, sit back and enjoy the show. Or world cup, if you’re into that. Or preferably give it your undivided attention, cause it truly deserves it. It’s so moist and has the perfect combination of flavours and textures. A soft and spicy patty, crispy onion rings and lettuce, tender avocado and melted blue cheese – everything wrapped in a toasted bun with mayo. And if I may say so, my addition of chopped chili nuts inside the patty was really the finishing touch. I served it with oven-baked fries. So crispy and fatty. So delicious. Dipped in Hellmanns mayonnaise and fresly grated pepper. Of course. Is there any other way? (Some Burger King habits die hard…)

If you’re looking for a new burger recipe, look no further. This is so easy and tasty, and quick! And you get a lot of flavour from a few ingredients. From one burger lover to another – I can give my recommandations!

Crispy crisp bread

It’s funny. Food is a matter of fashion, and very influenced by trends it seems. Somehow certain recipes find their way through the internet, among people, and become a hit. Or maybe some recipes are just that good, that they would have been spread troughout the world either way. With or without the internet. That just speeds it up. From a mother to a daughter, from a friend to another, to a colleague…
I have a feeling this is one of those recipes.

It’s happened a number of times, when I have what I think is a new recipe, to try out, I spot several similar recipes on tastespotting or other blogs. Great minds think alike, I guess. Well, it happened again. I’ve never thought of making my own crisp bread. Ever. But a few months ago I visited my mother in law, and she had made a box full of crisp bread stuffed with seeds and grains, as a part of dieting her husband. I didn’t get to taste them, but I was very intrigued by the look of them, and instantly thought of making crisp bread myself. A couple of days later I met a girl from my class to study. And as always, we started to talk about food instead of chemistry, and she told me about a colleague of her who had brought some very delicious homemade crispbread to work. Now she had been given the recipe and was making them herself. And then, after some time I visited my parents. And what did I see? My mother had joined the ride and made them too! A box full of crisp bread, looking exactly like the one my mother in law made. Well, that was it. I had no other choice than getting down to buisness. I had been thinking about it for ages, but all kitchen-activity has been put off until my exams were over. They are now, so I’ll start my to-bake list with these. I figured I could check the internet for a recipe, but didn’t really think I would find any. I mean, who makes crisp bread? Well, everyone apparently. I didn’t even get to log in to bloglovin, before a crisp bread recipe practically was threwn at me. So I found something that looked like what I had in mind. With lots and lots of stuff in it. And it’s a low carb recipe, if you’re into that.

Crisp bread
(makes about 30)

3,5 dl sunflower seeds
1 dl chia seeds
1 dl sesame seeds
2,25 dl bran
1 teaspoon salt
1/2 teaspoon honey
5 dl water

Directions
Mix everything together. Leave the batter to soak for 20 minutes. Divide the batter onto two sheets lined with parchment paper. Even it out with a spatula, making it as even and thin as possible. Cut into squares with a knife or a pizza cutter. Bake on 170 C for about an hour, or until golden and crisp. Turn the sheets once or twice to make sure they’re evenly baked. When they’re done, immediately remove from the parchement paper. Allow to cool on a rack, and store in an airtight container. They can be stored for several weeks, but don’t expect them to last that long.

Mine came out very delicate and crisp. Maybe a little to crisp, because I rolled out the batter very thinly. And I forgot to cut them before I put them in the oven. I remembered after half an hour, but the damage was already done, and they very hard to cut in even squares. But don’t be like me. Cut them before you bake them, and it shouldn’t be a problem. Make them as thin as you want. But these are delicate babies, I tell you, so you’ll have to be very gentle. But for a clumsy girl like me, that’s hard. So next time I’ll probably make them a little thicker, and bake them a little longer. The taste is amazing either way. Crispy and crunchy and filled with so many good things, you can’t help feeling good eating them. You can add some spices to your liking, if you want some extra flavour. I added a little pepper and tzatziki-powder, just to spice it up a notch, and it was perfect. But don’t overdo it, the seeds are great on their own!

Pair with a slice of cheese and a cup of tea or whatever tickles your fancy. Feels good. Tastes good. And it does you good. No goofy add-ins here, it’s all natural. You’ll never return to store bought crisp bread again.