Related Posts

• Simple Soba Bowl with Seared Salmon

  

  Sometimes the simplest meals are the best, and this bowl full of goodness is a perfect example. The recipe is even simpler to prepare when you have cooked your soba noodles in advance. I often cook a larger batch of chickpeas, lentils, or rice over the weekend and then use throughout the week for my meals. I would never consider cooking pasta in advance, because pasta cooked yesterday…. well, it is just not very nice. Soba noodles, on the other hand, work very well cooled down and in fact, I sometimes deliberately cook soba in advance for chilled salads on hot summer days. It is important not to overcook the soba and mix it with a drop of oil, so the noodles would not stick together. For this recipe, however, you do not need to chill the noodles – they are just as good warm.

• Simple Seafood Paella

  

  Truth to be told - this is not an authentic Spanish paella but as I saw somebody cooking paella in a movie, I felt I needed to give it a go myself and sooner rather than later, so there was no time for shopping. I needed it right this moment. I somehow always manage to have at least 3 different types of rice, so this was covered. I used risotto rice as this seemed the closest to Spanish rice, but feel free to use Spanish rice as this is used in the original. I also happened to have a classic risotto spice saffron available (even two jars, both unopened) and some frozen seafood too, so an hour after I was done with the movie I, already had a plate full of this delicious treat in front of me. And delicious it is! Classically paella is cooked on a paella pan, which I didn’t have, so I just used a normal frying pan, so no need to panic if you don’t have the right pan – if you don’t plan on becoming a professional paella chef, the normal pan will do just fine.

• Simple Beetroot Hummus

  

  It is so simple to pick up a jar of hummus from a store. But it is almost as simple to prepare hummus yourself and know exactly what has been added. You can do everything from scratch, including soaking and boiling the chickpeas, but I usually don’t feel this is necessary. The chickpeas from a jar, especially if I choose an organic brand, do it for me, but in case you do have extra time you can soak the chickpeas overnight and then boil until tender. It makes sense for me to cook your own chickpeas if you need a lot of them, so I sometimes do this for bigger parties, but if I am just hungry for a quick beet hummus I prefer having it in 5 minutes instead of the next day! However, I do prefer to roast the beetroots at home. I do this quite often anyway, so I usually have leftovers for hummus too.

• Hearty, Healthy, & Delicious Potato Salad

  

  This salad has been a hit on many occasions, very suitable for potlucks, as a side dish when the barbeque season starts again, and also a very simple weeknight dinner that takes less than 30 minutes to make and is likely made of only cupboard ingredients. I always have sundried tomatoes, capers, and mustard in my fridge – they take any boring meal to a different level and do not spoil quickly. Since most of my recipes start with ‘Peel, dice, and slice an onion’, I obviously also have onions, and if you have seen an Estonian person in your life, then you surely know that our most common food is potatoes.

• Simple Pearl Barley Salad

  

  The autumn is slowly sneaking in here in Estonia, and for me, it always means some changes on my menu. I still love salads, but instead of leafy greens that are main heroes in my summer salads, they are now a little heartier. Hence barley in today’s delicious bowlful. Barley is somewhat a national food for us Estonians, or at least it used to be. It is traditionally cooked with potatoes and pork, and then lightly mashed to something called ‘Mulgipuder.’ Mulgipuder is often served with crispy fried pork fat (greaves in English, I think) and sour cream. I don’t even remember when was the last time I had it, but now thinking about it I just started graving it… Especially the leftovers heated up on a frying pan, so it turns nice and crispy… mmm! Talking about Estonian kitchens, it is traditionally a cross between German (sausages and sauerkraut) and Russian (potatoes, a lot of meat, soups) but today leaning more towards the clean Scandinavian kitchens. So here was a sneak peek to Estonian cuisine.

• Simple Confit Tomatoes

  

  Confit means baking something in fat. In this recipe, the tomatoes are not fully submerged in the oil, because I just find it unnecessary. I think it is enough to make sure the bottom of the tray is covered in oil and then just move the tomatoes around halfway through the cooking. Of course, if you feel like splurging, you can always add more olive oil – the oil will be infused with tomato flavor and herbs if you are using them, so you can use it to season salads, pasta, and simple sourdough bread…. So feel free to do this. Here in Estonia, the summer is slowly arriving, but our tomato season is still a few months away. But even the imported tomatoes already taste better compared to the mid-winter ones that taste like nothing.