Slow Fast Food

we eat what we are

Salmon in the sun!
The sun Shine high on Stockholm skies, what´s better than a dinner on the balcony?
A sliced 200g of Salmon, buttered and breaded in the hoven 20 to 40 minutes.
A bunch of broccoli and some Carots Julienne with a special olive oil on top.
That´s it.

BUTTERFRIED BREADED COD WITH PARSLEY , BAKED POTATOES & FRESH ASPARAGUS (with a lot of lemon on top of it all!)
GRILLED HALLOUMI with grilled eggpland, tomatoes and a green salad.

STRAWBERRIES FOR BREAKFAST // SUMMER IS COMING!

CHICKPEA & PEANUT VEGGIE BURGER WITH GRILLED TOMATOES, HOMEMADE GUACAMOLE AND ASPARAGUS. //Not so much to say about this…really good! The guacamole - really quick: 1 large mature avocado, mash it up with some lemonjuice salt & pepper. Dressing for the burger: A spoon of ketchup, ca 5 drops of toasted sesame oil and a little bit of sweet chinese soy. The tomatoes: Just cut them and put them ca 15 min in the oven 220 ° last 5 minutes with grill….The burgers are not homemade…but next time I’ll do it, shouldn’t be so hard!

ASPARAGUS WITH LEMON // Just boil them ca 15 minutes in salted water. Add some oliveoil, lemon, black pepper & parmesan cheese. Perfect lunch!

SUPPLI´ AL TELEFONO (VEGETARIAN)
Take the Risotto with vegan ragu you can find 2 post below and make riceball with it, more or less 5 cm diameter and with a cube 2cm wide of mozzarella inside. Cover it with a layer of flour, then merge it in a cup with 2 eggs you previously mixed, and then another layer of bread crumbs.
Trow it in a pan of oil and let it deep fried until is definetely brown. That´s it.

SOURDOUGH SAN FRANCISCO STYLE MEGA BRUSCHETTE
Well take the 1 day old bread, grill it, add a sallad and some grilled tomato, and so you will made the best lunch you can possibly have!
GRILLED TUNA FILLET
not so much to explain, just grill a fresh tuna fillet, add what you please, to me it was some fresh sallad, and boiled and fried potatoes. I also pour some good extra olive oil on all of it, Delicious.
RISOTTO with VEGAN RAGUx2.
That´s how we call it in Rome, not Ragu´ but “sugo di carne”, anyway this time is a Vegan  Sugo di carne.
As usual prepare the chopped 1/2 onion, fried it in some olive oil in a pan, add a 200g mushrooms, 200g Vegan minced meat, and after 5 minutes add 200g of rice, let it become kind of transparent, and then add a 1/2 glass of white wine, then a can of tomato sauce.
Beside I suppose you already have another pan of boiling stock made as you please. From this last one take a biiig spoon to pour on the rice when start to being dried and stick to the pan, and repeat this operation for 40 minutes or until the rice become softer ( but not too soft! I mean still has to be kind of crunchy).
That´s it!