HONEY-GLAZED TROUT

After all this December heavy christmas food and January leftovers I felt like something healthy and colorful.
It is still so cold and snowy and I have a little cold. Prrrr. It means no running this week :(. 
But already next week I will join my family for some skiing fun in swiss Alps. It will be fun.


 Ingredients for 2 people:

Fish marinade
2 tbsp honey
4 tbsp olive oil
2 tbsp lemon juice
pinch of sugar

Salad:
1 avocado, sliced
8 small tomatoes, halfed
handful of whatever salad.

Salad dressing:

2 tbsp lemon juice
1 garlic clove, smashed
2 tbsp olive oil
pinch of salt and pepper

2 trouts








In large shallow dish mix the marinade together: oil, lemonjuice, honey and pinch of sugar. Add the fish. Let it stay at least 10 minutes.

Heat the oil in a frying pan. Add the fish, skin side down, and fry about 5 minutes on the skin side and couple of minutes on the fillets side. The skin should look crisp.

Make the salad dressing. Mix together lemon juice, olive oil, garlic salt and pepper. Toss the avocados, tomatoes and salad gently in the dressing. Add the trout on the top.

GLÖGG WITH ORANGE PEEL

Have had a minor PHS (Post Holiday Syndrom) together with BB (Baby Blues).
New Years Resolution 2013
Run a Marathon (preferably New York :)
So now I am out and running almost every day.
Sometimes also alcohol helps so you will find my updated mulled wine recipe below.
But only sometimes ;)

1 bottle of red wine

1,5 dl vodka

2 cinnamon sticks

10 whole cloves

12 cardamom seeds

peel of 1 orange
10 tsp sugar

almonds&raisins

Heat the wine in the pot together with sugar, spices, orange peel and vodka. Serve with almonds and raisins.

MONICA'S FROZEN DAIM CAKE

As a kid I always baked a special crunchy daim cake for my little sis who just adored it. Now years later whenever we meet she still asks me about the "best daim cake" but somehow I forgot the recipe. My mom heard about this and told it to her friend Monica who happend to have an frozen version of the famous cake. And history was made. Now it is the favorite cake of our family.

Ingredients

Meringue base:
3 eggwhites
2 dl sugar
1 dl chopped almonds

Preheat the owen to 140 C.
Whisk the egg whites with  1 dl sugar until pale and fluffy. Add rest of the sugar (1 dl) and the chopped almonds. Spoon the meringue mixture on the baking sheet forming a circle about 22 cm. Bake it on the lowest part of the oven for 1 hour.
Take the base out from the oven and let it cool.

Filling:
4 dl double cream
3 egg yolks
1 dl sugar
115 g daim chocolate

 Whisk the double cream.
Whisk the egg yolks with sugar. Chop the daim coarsely. Add the cream and daim into egg mix.
Put the meringue base on the new baking sheet. Wrap aluminium foil (ca 6 cm) around the cake. Fill it with the daim mix and put the cake into freezer.
Take it out from the freezer 25 minutes before eating.

This recipe is part of the In and Out of the Kitchen Link-up Party

THE FRIDGE IS EMPTY SANDWICH

Recently, with the little baby, I have not had much time for shopping so my fridge is pretty empty. You probably know this feeling opening your fridge and it is echoing back: Emptyyyy, emptyyyy, emptyyyyyy..... But I refused to give up and accept this cruel situation and attacked my empty kitchen with my empty stomack.

This is what I found and called it for "Fridge is empty sandwich".

1 can tuna fish
3-4 tablespoons mayo
 toasted bread
1 teaspoon harissa (optional)
1 teaspoon lemon juice
watercress
salt 

Drain the tuna. Add mayo, lemon juice, harissa and salt.
Garnish with watercress.
Serve on toasted bread.