Rødbede-basilikum hummus

Inspireret af aarstiderne.com opskrift på rødbedehummus. Den smagte dejligt, og de friske hakkede basilikumblade var perfekte sammen med hvidløg, rødbede og citronsmagen.

Opskriften følger:

250 g kikærter (udblødte og kogte)

200 g rødbede (kogte)

3 spsk tahin

2 spsk hvidvinseddike

saft fra en citron

4 fed hvidløg

1 spsk stødt spidskommen (+)

salt og peber

smages til med lidt ekstra surt, salt, stærkt - hvad man syntes

og så de friske hakkede basilikum blade. En del af dem stavblendes sammen med hummussen, men en del af dem må gerne være hele. Den her kombination af rødt og grønt, en ligeså stor en fryd for øjet som for ganen - velbekomme!!

drop ind fredagaften...

...og spontan lyst til at gå ud og spise i København, kan være svært. De fleste steder er godt booket op. Derfor er det så skønt med de (gode!) steder, hvor man ikke behøver at bestille bord, men hvor de gemmer nogle ekstre pladser til gæster, der spontant kommer forbi. Jeg ved, at Bo Beck bruger dette koncept til halvdelen af hans nye restaurant på Kongens Nytorv;Geist.

LéLé er et andet bud på mad uden bordbestilling, her står gæsterne gerne i kø for et ledigt bord. Stedet serverer også skønne drinks, så det kan man i hvert fald sagtens få tiden til at gå med;) Stedet har i øvrigt også en overdådig brunch buffet i weekenden fra kl 10-15.

Næste gang jeg vil spontant i byen, bliver det dog med et visit i kødbyen. Her har fiskebaren altid ledige pladser i baren til spontane gæster. Hvis det bliver sent kan man i kødbyen (blandt mange andre) også vælge Mother, som er en italiensk lækkerbisken, hvor køkkenet har åbent helt til kl 01!

mit nyeste køb til samlingen

...er denne skønne kogebog af Marie Melchior, der rummer opskrifter til brunch, søndagsfrokost, eftermiddagskagebord, aftenfest, cocktailparty, grillfest, høstfest, tapasfest og decemberkomsammen. Jeg er vild med den, fordi den er dejlig uhøjtidelig, og man kan mærke, at forfatteren har erfaringen og følelserne med i spil. Super lækker bog!

så prøver jeg igen, denne gang på dansk

og jeg lægger ud med dette fantastiske billede fra Louisa Lorangs blog. Tryk på linket for at gå til opskriften. Jeg vil bruge denne opskrift som inspiration til en rabarberlemonade.

hindbærlemonade

take a bite...

...of this spagetti with mascarpone, lemon, spinach and hazelnuts. Unfortunatly there is no recipe, but I am thinking it is not very difficult to make:)

*from thekitchn.com

crispy skin chicken legs...

nice and easy for the bbq! 

You need:

2 tbsp Dijon mustard

grated zest and juice of one lemon

2 tbsp chopped fresh tarragon (estragon)

6 whole chicken legs

Then:

mix everything but the lemon juice in a bowl, lossen the chicken skin and spread a little of the mixture under the skin. Then push right down to the drumstick. Put in a dish and skatter over the lemon juice and season. Marinate at room temperature for 30min. Berbeque for 40min, turning once, until cooked and crispy.

*delicious magazine uk

wood wood wood

*from Marie Claire Maison

cleaning the computer

...and posting some of the pictures before deleting. I don't even know, where i got them from, sorry. 

idéas for the hallway

the mirror and shoeshelf can be bought at  designdelicatessen.dk, the two other pictures are from MarieClaire Maison

When...

...we some day move, I am sure, that it will be easy to create a lovely kitchen, just by removing all the top cupboards and attach some shelfs to the wall instead. As seen here, placing a architect lamp on the shelf creates a cozy and homely atmosphere. 

The pictures are from emmasdesignperspective, follow the link and see all her great findings. 

take a bite...

...of some more of Sweet Pauls chicken. This one just lookes to good to be true, and I can't wait to try it! 

Maple and passionfruit glazed chicken

1 large chicken

salt

pepper

2 pounds small potatoes

8 shallots, peeled and cut in half

10 cloves of garlic, peeled

2 large carrots, diced

10 sage leafs

1/2 cup maple syrup

1/2 cup passion fruit pulp

3 tablespoons apricot jam

For the sauce:

1 cup of the chicken drippings

1/2 cube of vegetable stock

1/2 cup water

1/2 cup cream

Pre heat the oven to 400F, 220C.

Rub the chicken inn with salt and pepper.

Place all the vegetables in a large roasting tray and place the chicken on top.

The drippings from the chicken will seep into all the vegetables and make them oh so good.

Stir together maple syrup, passionfruit and apricot jam in a bowl.

Baste the chicken with the mixture.

Into the oven with the beast and roast for about 1 1/2 hour or until the skin is golden and the juices run clear when pierced.

Remember to baste the chicken every 15 minutes with the maple mixture.

Take it out and pour 1 cup of the drippings into a saucepan.

Let the chicken rest for 10 minutes before you start cutting into it.

Add stock and water and bring to a boil.

Let the sauce simmer until halved, add cream.

Cook for 2 minutes, taste with salt and pepper.

Serve the chicken with all the vegetables and the sauce.

They will clear the plates!

Photo by Colin Cooke.

oh so cozy!

The picture is from sweedish Hus&Hem

take a bite...

...of this Lemon and Thyme Roast Chicken. I found it on the lovely blog of Sweet Paul!

He writes:

Lemon and Thyme Roast Chicken
Serves 4

This is perfect for a Sunday lunch. It’s easy to make, and everything is conveniently in one tray. Can’t beat that!

1 large organic chicken
2 tablespoons olive oil
Salt and pepper
1 small bunch of fresh thyme
8 thin slices of lemon
2 pound fingerling potatoes
6 bay leaves 
1 head of garlic, the top cut off
Juice of 1 lemon
1/4 cup olive oil

Preheat oven to 350 degrees F.
Rub the chicken with olive oil, salt and pepper.
Place the thyme and lemon slices on top of the chicken, using string to secure in place.
Place in a large oven-proof dish and bake for about 45 minutes.
Mix fingerling potatoes with bay leaf, garlic, lemon juice and olive oil and place around the chicken.
Roast for another 50 to 60 minutes.

Let the chicken rest for about 10 minutes before carving.
Serve with a green salad.
Photography by Ellen Silverman

I like...

...open storage in the kitchen like in these pictures. Not that practical, but very charming. 

white goodies

from Marie Claire Maison, Paumes blog and BoligMagasinets homepage.

family chairs...

..from Design House Stockholm

cuisines from Maire Claire

a quick Marimekko treat

sweets...

...from agent bauer. Follow the link and see more of the lovely pictures hidden there. 

today...

...i received six interior books from Japan, Tokyo. They are from PAUMES a french gallery and shop. The books I bought each invite us into 25 creative homes of artists, designers and architects in Paris, San Fransisco, Copenhagen and London. I will post pictures from the book as I find them around on flickr and maybe in magazines or on the internet. Here is a small taste: 

3 x workspace

*from BoligLiv, Elle Interiör Sweden and Marie Claire Maison.

take a sip...

...of this lemon soda. It is very easy to make lemonade. For 4-6 glasses boil 2dl of water and melt 200g of sugar in it. Cool for 4 hours. Mix with the juice from 4 lemons or 12 lime, 1l of sparkling water, icecubes and slices of lemon/lime. 

If you feel like getting tipsy, then use Cava instead of sparkling water;)

*the recipe is from the book Funky Hverdagsmad

*the picture is from food stylist Linda Lundgren

I like...

...designer Kirsten Friberts 44m2 home. It was shown in danish BoligLiv in oktober 2009, you can see all the pictures here. Here are my two absolute favorite ones. Genius idea painting the wardrobe and the floor the same color, and what a color! 

studio pieter stockmans...

...create poselein as thin as paper. I have actually touched these champagne beakers at the now closed Moomentshop here in Copenhagen, and I wasn't dissapointet. They feel as wonderful as they look.

 visit the onlineshop