Breakfast pizza with spinach, smoked salmon, eggs and foolproof Hollandaise sauce (gluten-free, kosher)

Pizza for breakfast? Pizza brunch? Hell yes! This breakfast pizza with spinach, cold smoked salmon, eggs and fool-proof Hollandaise is perfect for lazy weekend mornings!

* * * 

In my blog post about foodie traveller's Gothenburg I probably should have also included Brewers Beer Bar, another Tredje Långgatan gem which is pretty much as close to heaven as it gets for those (oh, so individual) lumberjack shirt-wearing, bushy beard-sporting hipsters.

It's not just their selection of craft beers (anybody else getting soooooo tired of that word?) that keeps the hipsters flocking here, it's also their sourdough pizzas. Let's all take a moment to let that really sink in. 

Sourdough. 

Pizza. 

Mmmmm..... (anybody else salivating like a senile rottweiler right about now?)

During weekends they serve a brunch, which consists of exactly one dish: that sourdough pizza. As a breakfast version. Yes. Pizza. For breakfast. I'm going to start growing my beard right now. 

There are two choices. Either English Breakfast (yes, with all those accoutrements guaranteed to repair any damage you might have done to yourself the night before) and Florentine; pizza with spinach, ricotta, artichoke and stuff - all topped off with a dollop of Hollandaise. 

Pizza brunch! Genius!

Sure, I've had pizza for breakfast several times in my life. And sure, mostly on Sunday mornings and those endless days following New Year and First of May celebrations. 

But there's something about crawling to the door to receive the delivery guy with the make-up from night before running down your cheeks that somehow makes the whole operation decidedly less... glamorous.

But enough of that visual!

I can't think of a better way to kick off a lazy weekend day than this. Have frinds over, put on some music, pour everybody a round of Mimosas and whack these babies onto the table. Oh, yes. I can tell you as soon as I put a photo of this on my Instagram, next Sunday was booked in seconds. 

They are so rich that 2 pizzas easily feed up to 8 people. Another great thing? You'll make the pizza dough in just minutes the night before. More great things? That Hollandaise really is fool-proof and is ready in matter of minutes. But, in case you don't have an immersion blender and one of those accompanying tall beakers, cheat away and use a ready-made one. 

Oh, and if you prefer it that way, you can add the cold smoked salmon slices into the pizza after it comes out of the oven, too.  

You'll find my trusty pizza dough recipe on the blog over here.

2 pizzas (serves 4-8 people)

Breakfast pizza Florentine with spinach, smoked salmon and eggs:

1 portion of pizza dough (mine's over here)

toppings:

200 g spinach

1 tbsp crème fraîche/ sour cream/ cream cheese/ Turkish yogurt

1 tsp finely grated lemon zest

pinch of salt

pinch of black pepper

a little bit of butter / oil for frying

100 g cold smoked salmon

4 eggs

Pre-heat oven to 275°. In case you own a pizza stone, put it in the oven now. If you don't, use a tray. Or a cast iron pan. Once the oven has reached the temperature, leave the pizza stone/ equivalent in the oven for another 45 minutes. 

Heat a little butter or oil in a pan and wilt the spinach. Add lemon zest, crème fraîche and season. Go easy on the salt, as salmon has quite a bit of it. Stir well.

Roll the risen pizza dough into 2 similar-sized bases and tansfer them onto the pizza stones. Spoon the spinach mixture on the pizza base, top with slivers of cold smoked salmon and break 2 eggs on top of each pizza.

Bake for 6-10 minutes (depending on the oven) until the eggs have set and the crust has a bit of colour on them. 

In the meanwhile prepare the Hollandaise.

Fool-proof lemony Hollandaise:

2 egg yolks

1 tbsp cold water

1 tbsp lemon juice

(3/4 tsp finely grated lemon zest) 

pinch of salt

pinch of white pepper

pinch of cayenne pepper

110 g butter, melted

(1/2 tbsp finely chopped chives)

Measure the ingredients (apart fro butter and chives) into the blender's beaker. Melt the butter in a small pan. Blizz the yolks with rest of the ingredients and then, with the blender continuously running, add the hot butter in a thin stream. Voilà - you've got yourself a billowy Hollandaise! In no time!

Fold in chives (if using), check the taste and season as needed. 

Drizzle on top of the pizzas and serve.

Pizza for breakfast - yay or nay? What would be your favourite toppings - smoked salmon, spinach and eggs or something else entirely?

___________________


ANYONE FOR SECONDS?

        

SHARING IS CARING!

Jansson's temptation - Swedish potato and anchovy bake (gluten-free, kosher)

* * * 

Jansson's temptation is a Swedish comfort food classic and one of their most beloved Christmas staples. It is as easy as it is delicious - this is not the time to scrimp on butter and cream!

* * * 

My, my, the blog has celebrated the humble potato lately! First I shared my secrets to the perfect mashed potatos and then I started rolling out souvenirs from my trip to Bulgaria in the form of patatnik, potato and mint omelette.

Now I'm introducing you guys to a Swedish classic that could not be better suited for this time of the year: Jansson's temptation. Though the dish, named after a Swedish opera singer and a bona fide bon vivant,  has become a crucial part of the Swedish Christmas feast, its roots are actually in a completely different kind of merrymaking. 

Pella Janzon, you see,was known not just for his bass bariton, also for the parties he threw after the performances; feasts that consisted of beer, schnapps and anhovy gratin. Later it has become a popular late night/ early morning snack.

The tangy saltiness of the anchovies, richness of the cream, comforting nature of the potato and the sweetness of the onions is a combination I've loved since childhood - well, after my parents finally managed to convince me (ever the cheese phobe) that the dish contains absolutely no cheese, anyway. I'm sure that didn't take much longer than a decade...

The dish is easy and only requires a handful of ingredients. But, all the more reason to bear in mind the following tips:

- Take your time sautéeing the onions so they're properly soft as that's when their sweetness really comes out to play
- Use double cream. Don't even think about casting looks at those light cream atrocities or substituting it with fish stock. No. You can diet tomorrow. 
- Do not discard the liquid from the anchovies - mix it with cream and use it in cooking.

And then off to the most important thing:

- when we Scandinavians use the wor anchovy, we're not actually talking about anchovies (why we do that, then, is anyone's guess). 

Therefore I would not attempt to make this with the actual anchovies. Fish which in Scandinavia is sold as anchovy (or Jansson's fillets) is actually sprat, marinated in a very particular, salty, sweet and tangy mixture. You should be able to get your hands on them in Swedish/ Nordic shops. As an emergency plan you could also use marinated matjes herring (matjes sill) which you can pick up at any IKEA.

The puritanists would probably stone me for using chives, but I like the greenness and freshness they lend the dish. But, feel free to omit it.

Serves 6 - 8

Jansson's temptation - a Swedish potato and anchovy bake:

2 large onions (or 3 small ones)
8-19 large potatos (total weight 1 1/4 kg)
2 tins (á 125 g) marinated sprats/ Jansson's filéer
4-5 dl heavy cream
1 tsp black pepper
a bunch of chives

For frying: butter

Start with the onion. Peel and finely slice them and sauté, in a  couple oftablespoons of butter over low heat in a pan. In the meanwhile prep the remaining ingredients. 

Peel the potato, cut into slices and then into thin strips. Drain the sprats (reserving the liquid) and cut lengthwise in half. Finely shop the chives. Combine cream with the sprat marinade (1/2 dl), whisk until smooth and season with salt and pepper.

Grease the oven proof dish you're using with butter. Lay half of the potatos into the dish, followed by a  layer of onions, 4 tablespoons of chives, sprats and top with the remaining half of the potatos. 

Pour the cream mixture over the bake and sprinkle a couple of tablespoons of butter on top in small knobs.

Bake at 220 (in a convection oven 200 will do) in the lower part of the oven for about an hour. In case the bake starts getting too much colour for your liking, cover it with a piece of foil.

Scatter the remaining chives on top and serve!

Any of you guys familiar with this Jansson's temptation yet? Are you puritanists when it comes to Christmas traditions or have any foreign dishes made it onto your Christmas tables?

_________________


ANYONE FOR SECONDS?


      

SHARING IS CARING!

Fish and roe terrine - easy and festive treat for Christmas table (gluten-free)

Fish and roe terrine is a make-ahead, easy and festive treat for Christmas or Hanukkah table!

* * * 

We kicked off our festive season bright and early last weekend. Though the amount of guests kept dropping owing to the flu season ("nope, can't make it - still dying") and the Wine Expo ("yeah... we're just about to finish our 54th drinks over here so we should be there... soon...ish"), the amount of food did not reflect it. Oh, no. Instead we were left with Obelixian Gallian feast.

As the theme was stress-free holiday season, we decided on terrines which, despite of their impressive appearance, are easy to make and can be made in advance. 

The star of the evening was this rustic country style pork terrine, but in addition to that we also feasted on a fish and roe version.

Serves 8-10

Fish and roe terrine:

600 g boneless, skinned white fish fillets
2 egg whites
2 dl cream
100 g roe (something with bigger texture, such as trout)
handful of finely chopped parsley
handful of finely chopped fresh dill
zest of 1/2 lemon, finely grated
1/2 tsp chilli flakes
1 tsp black pepper
1/2 tsp salt

Measure fish, egg whites and cream into a food processor and blizz until smooth. 

Fold in rest of the ingredients and mix well.

Line a terrine (or bundt) tin with cling film and spoon the mixture into a prepared tin. Fold the edges over the terrine mixture and cover the dish wth a tightly wrapped tin foil.

Place the tin into an oven proof dish and pour enough boiling water to reach the halfway of the tin. 

Bake at 175 (less in a fan assisted oven) for an hour. 

Remove from the oven and leave to cool and then chill in the fridge until cold.

Remove the foil and open the cling film. Carefuly turn into the serving dish and remove rest of the cling film. Serve.

PS. Don't forget there are more stress-free, make-ahead treats on the blog all week this week!

___________________

ANYONE FOR SECONDS?

      

SHARING IS CARING!

The second best salmon soup in the archipelago

* * * 

Archipelago salmon soup is wonderfully rich and full of flavours of summer. And orange.

* * * 

We're not completely frivolous in our tiaras, The Cat Blogger and I. We're quite capable of carryng on conversations that are very deep and meaningful. During our latest trip to Aland we took on the wellbeing of the entire planet (that UN really aren't doing their bit, are they?) and got thinking about the Fatal Flaws In The World.

And let's face it, there's no imminent shortage of those. There's abject poverty, famine and wars. There are human rights violations, insufferable inequality and men wo never call you back. 

With me the most the biggest mistake in God's plan is the fact I wasn't born in the archipelago. I, along with my nautica sripes would feel so at home there, glowing in tan courtesy of perpetual sun and sailing, pickling herring and serving heaving plates of shrimps to the dinner guests gathered on the deck of our boat.

In Aland I blended in that stripy crowd so well my companion occasionally struggled to spot where this Waldo is. 

In archipelago my dietary awaeness also invariably experiences an natural, albeit temporary, wake-up call. As I'm feasting on all those shrimps, fish soups, gubbröra and Toast Skagens I find myself declaring rather convincingly how I could live on this alone. Until the companion (once again) reminds me of the existence of things like bacon. And Iberico ham. And that oxtail ragú of mine. 

Luckily there are ways to hold on to the archipelago-dweller within even back home by serving oneself a generous portion of this archipelago inspired fish soup. Just close your eyes and visualize yourself sitting on the pier, carelessly swinging your legs over the glimmering sea as the evening sun kisses your freckles. In the ghetto conditions of mainland the last two can coneveniently be substituted with a bucket of ice cold water and a bright light lamp.

I've humbly named the soup The second best salmon soup in the archipelago. The first prize still goes to the one at Fyren in Nauvo and quite justifiably so. Helt suveränt!

I used the salmon stock I made myself (the recipe for which you'll find here) but feel free to use a good store bought variety. 

Serves 4-6

Archipelago salmon soup:

1,5 l good fish stock

the juice of 2,5 oranges (2,5 dl)

1 large onion

8 potatos (total weight 750 g)

4 carrots ( total weight 250 g)

12 allspice peppercorns

600 g salmon (or other fish) 

2,5 dl heavy cream

25 g butter

for serving: bunch of dill

Bring the stock to boil. Add allspice, sliced onion and chopped up veggies. Continue cooking until the veggies are just about done. Then add fish in similar sized cubes and continue cooking for another 5 minutes.

Add cream and bring to boil. Stir in butter and dill. Serve. With toasted archipelago bread croutons. 

Oh, my recipe for archipelago bread? Right over here!

___________________

ANYONE FOR  SECONDS?



      

SHARING IS CARING!

Homemade salmon stock

* * * 

Homemade fish stock makes the most of every last bit of the fish and acts as a tasty, flavourful base for soups, sauces and risottos.

* * * 

Having recently spent a lot of time in the archipelago, the spirit of it is stuck with me. One day I could no longer fight the need for archipelago fish soup and so I made some. This time I went the whole hog and even made the stock myself (yes, standing ovation would be hihly appreciated right about now..)

But since this sudden burst of can do spirit flared up in my home and not in that archipelago-based summer paradise I own in my dreams, I did not have the scrap left over from the catch of the day. Noooo. Instead I had to schlep over to the shop to get some. 

Significantly less romantic than that dream scenario of mine. Significantly. 

Making your own fish stock takes a lot less time than meat stock and you can use creativity. The fish monger recommended using white pepper, but I like mine black. In addition to onion and carrot you can also use celery. Or fennel. Orange zest can be omitted, too, but it does lend a orangey heat that I really needed for the soup I made this for. 

The only two things you really need to remember are these: keep the water at a gentle simmer. If the heat is too hight the protein from the fish will seep out, turning the stock cloudy. And after the straining, get rid of the scrap asap. They will quickly develop a smell that will make you go off fish... for a while. 

Home made salmon stock:

head, tail and the bones of a salmon

2 l water

1 onion

1 carrot

the stalks of a large bunch of dill

12 black peppercorns

the zest of an orange in strips

2 tsp salt

3 bay leaves

Rinse off any visible blood. Other than that there's no need for prep - just chuck the fishy bits all into a pot. 

Pour water over the fish making sure the head's covered. Over medium heat bring to gentle simmer and simmer off all the foam that forms on top (those slotted spoons made of the steel mesh are best for this).

Once the foaming has stopped (20-30 minutes in), chuck in rest of the ingredients. Continue cooking for another half an hour or so (the longer you cook, the more it reduces and the stronger the flavour). Strain, check the taste and add salt if needed. After half an hour you should be left with about 1,5 l stock.

Bring to boil and use as a base in soups, sauces or risottos. After cooling, the stock can also be frozen. 

___________________


ANYONE FOR SECONDS?



      

SHARING IS CARING!

Ensaladilla ceviche - globetrotter's fish ceviche salad

Oh, how well I ate in Andalusia (again...) - I've feasted on enough seafood and Iberico pork to see me through the rest of the.. well, month, anyway. Travelling alone is a bit tricky though- when everything sounds and looks so irresistible, one person really struggles to get through all the food at the table with no-one to share it with...

Sure, tapas bars have some salads on their menus, too, but they're hardly the lighter option. Ok, the ensaladillas might have some genuine veggies in them, too, but swimming in a massive quantities of mayo. 

After returning home I've been trying to eat a little lighter and so one day I whipped u a batch of this fresh and summery fish ceviche salad. Instead of mayo it has some Greek yogurt and even that just a couple of spoonfuls. The salad is quite a United Nations, boasting influences from all over the world in the form of sweet chilli sauce, pomegranate seeds, fresh coriander and mint.

The portion below feeds six as a starter. Easily. As a tapas size portions it's enough for 10. At least. 

I really ought to do something about my greed.

Serves 6-10

Fish ceviche salad with watermelon and mint:

700 g neutral flavoured white fish (halibut, sea bass...)

1/2 red onion, finely chopped

2 tsp salt

5 limes, juiced

3 tomatos, deseeded and chopped to 1 cm cubes

1/2 large cucumber, deseeded and chopped to 1 cm cubes

200 g watermelon (rind removed), chopped to 1 cm cubes

the seeds of a pomegranate

2 bunches of coriander, finely chopped

handful of chopped mint leaves

3 tbsp Greek yogurt

3 tbsp sweet chilli sauce

1/2 tsp granulated garlic

salt, pepper (to taste) 

Dice the fish into 1 cm cubes. Transfer into a (plastic) bowl with onion. Sprinkle salt on top and to with lime juice. Cover and leave to cure in the fridge for half an hour, stirring every now and then. In the meanwhile prep the rest of the ingredients.

Cut the tomatos and cucumber in half. Scoop out the seeds and chop the veggies into 1 cm cubes. Combine with the herbs. In another bowl mix together the dressing.

Drain the fish and onion and add into the veggies. Gently fold in the dressing. Check the taste, season as needed and serve.

Great with corn crisps and very, very cold corn beer...

___________________

ANYONE FOR SECONDS?

      

SHARING IS CARING!

Tuna tapas - quick and easy treat for New Year buffet

Remember how I was supposed to go to Andalusia and tour the sherry country? And how in the end Middle East and Third intifada won? Oh, well. In the next posts we'll return there (and visit next winery of the itinerary!), but I suppose it's only fair we paid a little visit to Andalusia, too.

Having barely survived the stress over Christmas foods, I'm sure the last think you want to think about is what to serve at New Year, right? But hey - how about a fun and fuss-free tapas fiesta? And serving some sherries with them (before that Champagne pops open and starts flowing)? This is a recipe that goes with both.

These tuna tapas are one of the Basque country tapas (or, pintxos, as they're known there) classics and por que non - they're as quick as they're easy and cheap and cheerful, too! Instead of dill you can use finely chopped chives or parsley, too.

This makes enough spread for 1 baguette - that's about 20-15 pintxos

Tuna tapas:

1 baquette, diagonally sliced to 1,5 cm thick slices (and gently toasted, if you wish)

2 tins of tuna chunks in oil (à 185 g/ 140g) 

1,5 dl mayonnaise

1,5 tsp finely grated lemon zest

the juice of a lemon

1 smallish onion, very finely choppedp

3 tsp finely chopped fresh dill

1 garlic clove, finely chopped

salt, pepper

to serve: anchovies (1/ each pintxo) or capers or marinated red onion

Drain tuna. Combine the rest of the ingredients for the spread and finally fold in tuna. Check the taste, season, decorate and serve. 

As for those sherries, very cold Fino Inocente would be the best match. It also makes a good pair with olives and other fishy treats - from smoked salmon to deep-fried calamari rings. 

And what else could you have...?

If you're into seafood, you should check out these treats:

- Pulpo con sherry and pimentón - baby octopus in sherry and tomato sauce

- Spanish mussles with Jamón Serrano, orange and sherry

- Chorizo and squid salad with crunchy chickpeas

- Gambas pilpil 

On the meatier side you might like these:

- Albondigas - Spanish meat balls

- Quick and easy chorizo and chickpea salad

- Two-ingredient wonder chorizo cooked in red wine

- Chicken liver in fig and port wine sauce

And hey - how about tortilla Española, Spanish potato omelette? You can also cut it into cocktail-bites and serve topped with chorizo like I did over here. Salty and fatty sausages along with tortilla Española work well paired with something softer such as Cream (I like Valdespino's!).

And there can't be a tapas fiesta without those luscious Spanish hams. Ham and treats such as sun-dried tomatos (or oven-dried for that matter!) with a concentrated flavours with hints with vinegary elements are surprisingly good matches with sweeter varieties, such as Oloroso Blend Medium. 

For more tapas recipes just see here, for ideas on how to use sherry in cooking, just click on here!

___________________

ANYONE FOR SECONDS?

      

Sharing is caring!