Potato wedges with seasoned salt

In this household we like potatoes. A lot. I go through periods of experimenting, especially with baked potatoes because we like the skin (it gives you fibre). My almost ten-year old reminded me of these potato wedges, which I season with home-made seasoning salt, when he asked for them, and chicken, on his birthday next Saturday. He also wants apple cake with whipped cream. Mais bien sûr, monsieur!

Did you know that the Incas were the original growers of potatoes? I had no idea until I read about the history of the potato in the Larousse Culinary Encyclopedia. It was Francisco Pizarro, the Spanish conqueror of the Inca empire (and founder of the city of Lima), who brought it to Europe in 1534. The English explorer Sir Walter Raleigh made the same discovery in Virginia fifty years later and brought the potato to England. Well, that didn't stop King James I from having him imprisoned for treason in the Tower of London and later executed. But that's another story and I'm sure it has nothing to do with potatoes.

The above images are also unrelated to potatoes. I snapped them in our garden in the end of May and wanted to post them on the blog to remind me of that pretty plant in bloom. Its roots are in the neighbours' garden and right before blooming it sneaks over the fence and allows us to enjoy its beautiful white flowers. I call it 'the shawl' because of its shape.

Let us start with the spicy seasoned salt, which couldn't be simpler. For my mix I use whole pink Himalayan crystal salt, but using fine sea salt is fine. The ratio of the smoked paprika depends on my mood; its flavour can be a bit dominant so perhaps it's best to start with ¼ teaspoon. The ratio of the chilli powder depends on which type of chilli powder I use, milder or hotter version. This seasoned salt doesn't burn any tongues, at least not ours, but it has a bit of an edge.

SPICY SEASONED SALT

1½ tablespoons Himalayan salt
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
¼-½ teaspoon smoked paprika
¼ teaspoon red chilli flakes
a pinch of or ¼ teaspoon chilli powder

Put everything in a glass jar with a lid and shake well. Remember to label the jar, and perhaps add the ratios in case you want to make changes later.

You can use the seasoned salt to roast vegetables or to coat chicken. It's ideal when preparing grilled sandwhiches. You can also use it to add a bit of salty flavour to the meal you're cooking, as long as the spices go well with other ingredients of the dish.

Baked potatoes with thyme and rosemary are a classic that one cannot go wrong with, but when enjoying potatoes with, for example, burgers or chicken drumsticks my taste buds call for something different, preferably something spicy. If I can only get very large baking potatoes I usually parboil them for 7-10 minutes and let them steam dry in a colander before cutting them into wedges. Please note that I'm cooking this side dish for 5 persons so you may want to adjust the recipe.

POTATO WEDGES WITH SPICY SEASONED SALT

1 kg baking potatoes (2.2 lb)
1 tablespoon light olive oil or other vegetable oil
1 teaspoon spicy seasoned salt (see recipe above)

Scrub the potatoes clean. To make wedges, cut each potato in half lengthwise, and each half into three parts lengthwise (each potato should give you 6 wedges, but if the potatoes are very large you may want to cut the wedges in half crosswise as well). Make sure the wedges are not too thin, as you bake them in the oven with the skin facing down.

There are two ways to coat the wedges: 1) Put the ingredients in a large freezer bag, seal it and rotate it thoroughly to make sure all the wedges are coated. Then spread the wedges over a large baking tray lined with baking parchment with the skin facing down. 2) If you like coating them with your hands you can put everything in a large roasting tray and then spread the wedges with the skin facing down.

Cook in the oven at 220˚C/425˚F (200˚C fan oven) for about 25-30 minutes, or until the wedges are cooked through, golden and crisp. We like our potatoes well done so usually I lower the heat after 25 minutes and cook for another 5-10 minutes, or even longer.

Serve the potato wedges with quality mayonnaise or sour cream. You can also make a dip by adding some ground cumin to a small bowl of Greek yoghurt.

Uppskrift á íslensku.

Black bean burgers (vegan)

My love for black beans, a staple in my kitchen, knows no boundaries and these black bean burgers are the ones that made me switch entirely to veggie burgers. I wouldn't say no to a good burger made with quality meat but when I crave a burger, I crave these. It's not only because of the taste; it also has something to do with the ingredients, the nutritious fresh produce on my table when preparing the meal.

I like having fresh coriander in my kitchen. I love its pungent flavour and as of late, I find myself increasing the amount I use in recipes. If I don't have it there is something seriously wrong in the world. Or in my kitchen only. Cilantro is another word for fresh coriander, used in the US from the Spanish word. Then there are some who call the leaves Arab parsley while others call them Chinese parsley. Confused much? Well, now you know.

We have developed a black-bean-burger ritual. Each time I make them, which is quite often, one of the toppings I prepare is fried mushrooms in light olive oil with garlic and a pinch of salt, which I also serve on the side.

Speaking of mushrooms, many years ago a friend of mine attended a lecture with a Buddhist monk who said no one should eat mushrooms because they didn't grow in sunny places, or something like that. Everyone is entitled to opinions and believes but let me just tell you this: No monk or philosophy was coming between me and my mushrooms and from then on the rebel inside made a solemn vow to eat even more of them. That's just how I roll.

I have actress Gwyneth Paltrow to thank for the recipe, which I adapted from her cookbook, Notes From My Kitchen Table. It is easy to prepare but what you will need is cooked brown rice, so make sure you have time to boil the rice (takes about 25 minutes) or do it beforehand. You will need 30 g uncooked brown rice to make 75 g cooked (for the Americans out there not used to grams, cook three tablespoons of rice).

I like my veggie burger fried but I have added an oven-baked choice for those who aren't fond of fried food. I doubled the ground cumin in the recipe and I use 2 tablespoons of fresh coriander. I also added the red chilli flakes and nutritional yeast flakes, which I mark as optional. I serve these with the mushrooms and garlic mentioned above, tomatoes, avocados, lettuce, and quality mayonnaise or home-made. The recipe contains onion so I don't feel the need to add raw onion or red onion to my burger, but when I'm craving something spicy I like adding jalapeno from a jar. Sometimes I enjoy these with a small glass of ice cold beer with freshly squeezed lime.

BLACK BEAN BURGERS

1½-2 tablespoons light olive oil
1 small onion
2 cloves garlic
½ teaspoon ground cumin
optional: a pinch of red chilli flakes
½ teaspoon fine sea/Himalayan salt
¼ teaspoon freshly ground black pepper
1 can (400g) organic black beans (14 oz)
75 g cooked brown rice
1-2 tablespoons fresh coriander (cilantro)
optional: 1 tablespoon nutritional yeast flakes
1-2 tablespoons organic flour (if frying)
2-3 tablespoons vegetable oil (if frying)
4 wholemeal burger buns

Cook 30 g brown rice beforehand. Drain and rinse the black beans. Set aside.

Peel the onion and garlic and chop finely. Heat the olive oil in a medium frying pan, then sauté the onion, garlic, cumin and chilli flakes (if using) for about 5-7 minutes on low-medium heat.

Add the salt, pepper, black beans and rice and cook, stirring, for 2 minutes.

Finely chop the fresh coriander and add it to the mixture with the nutritional yeast flakes (if using). Remove from the heat.

Mash the mixture with a potato masher just to combine and get some cohesion - you want the burgers to have some texture. Let the mixture cool until it's easy to handle. Form the mixture into 4 burgers (at this point you can set the burgers in the fridge for a few hours).

• Fried burgers: Dust both sides with flour. Heat the vegetable oil in a large frying pan over medium-high heat and brown the burgers on both sides, about a minute on each side. Serve them on grilled wholemeal buns with all of your favourite fixings.

• Oven-baked burgers: Place the burgers on a baking tray lined with baking parchment. Bake at 190°C/375°F (175°C fan oven) for 8-10 minutes on each side.

Uppskrift á íslensku.

Recipe adapted from the book Notes From My Kitchen Table by Gwyneth Paltrow

Pesto with basil and Genoa memories

My Larousse Culinary Encyclopedia states that pesto comes from Genoa and I'm certainly not going to argue with it. I have actually been there, many years ago. The classic Italian pesto with basil, Parmesan and pine nuts is one of my favourite foods. Now that I have finally bought a new food processor, pesto for lunch is common in casa mia. The cookbook of my friend (Cafe)Sigrun is also to blame because she was killing me with pesto images while we were working on the manuscript. Her book has a classic recipe (different ratios than mine; there are endless versions out there) and a pumpkin seed pesto that made me go yum ... yum! Remember the scene in Julie and Julia when the editor was testing Child's recipe for boeuf bourguignon and rolled back her eyes in bliss? That's what I mean when I say yum ... yum! I promise to share her recipe in the autumn when the book has been published.

Back to Genoa. I arrived there via train from Zürich/Milan and grabbed a taxi to go to some tourist agency to buy a ferry ticket to Sardinia, as described in my travel guide (no Internet back then). The clerk looked at me with pity and said the guide got it all wrong; I should buy the ticket at the ferry port. (Stupid travel guide!) So I grabbed another taxi to go to the port and just missed a ferry - classic. Luckily it was a beautiful day and I remember sitting on steps at the port in the afternoon, reading and eating juicy peaches that I had bought at a market. Next to me were students from Milan (I was younger, only 18) and somehow I became part of their group without being part of it. I didn't speak Italian but it was as if they were looking after this lone Icelander sitting next to them. After all those years I still remember two friendly faces from that group; the two who spoke English. I wouldn't say I was insecure travelling alone but it was a long wait for a ferry and their company was comforting.

With a good food processor you don't ever have to use pesto out of a jar. I think many don't realise how easy it is to make and the beauty of pesto making is that you can change the ratio of ingredients: Want more olive oil? Use more oil! Want more Parmesan? Go for it! The reason why I use 60 grams basil is that I buy the leaves in a 30-gram bag and I get the texture I like. If we don't finish the pesto in one go I put the rest in a jar and add some olive oil before refrigerating. If you don't have a food processor you can use a mortar and pestle.

BASIL PESTO

50 g pine nuts
60 g fresh green basil
35 g Parmesan
½-1 clove garlic
½ teaspoon fine sea/Himalayan salt
a pinch of freshly ground black pepper
50 ml organic extra virgin olive oil

Lightly brown the pine nuts in a dry frying pan to bring out their flavour.

Before whizzing all the ingredients in a food processor, thinly slice the Parmesan cheese, and peel and coarsely chop the clove of garlic. While mixing/pulsing the ingredients, pour the olive oil slowly into the bowl, until the pesto thickens. (Depending on your food processor, you may have to scrape the sides of the bowl once or twice.)

Serve with e.g freshly baked baguette/bread and/or pasta, salmon or any other fish, meat or vegetables.

My idea for an easy-to-make lunch: I boil tagliatelle or linguine while preparing the pesto (I set the timer on al dente for the pasta). I let the cooked pasta drain while browning sliced mushrooms in light olive oil in a frying pan and add some sea salt. I top the pasta with the mushrooms and serve with pesto on the side.

Uppskrift á íslensku.