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15 Tapassalat med chorizo, kikerter og fetaost
RecipesSide dishesSteak

Tapas Salad with Chorizo, Chickpeas and Feta Cheese

by Tage
written by Tage

This is one of my absolute favorites when I’m having people over or just want to make something quick and delicious for dinner. The combination of spicy, fried chorizo, creamy feta cheese and fresh vegetables is absolutely wonderful. Plus, it only takes a few minutes to put together!

I discovered this salad when I was on a trip to Barcelona a few years ago. It was served as part of a larger tapas spread, but it completely stole the show. The chorizo releases so much flavor when it’s fried, and the oil that seeps out mixes with the dressing and elevates the whole dish. Since then, I’ve made my own version many times at home.

The best thing about this salad is that it works equally well as a main course or side dish. Serve it with several other tapas bowls, or create an entire tapas board for a party. It’s also great to bring on a picnic or as a packed lunch – just keep the dressing separate until right before serving.

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Tapassalat med chorizo, kikerter og fetaost
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Tapas Salad with Chorizo, Chickpeas and Feta Cheese

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 200 g chorizo
  • 1 can chickpeas (380 g)
  • 200 g feta cheese
  • 1 large salad green (iceberg lettuce or arugula)
  • 250 g cherry tomatoes
  • 1 cucumber
  • 1 red onion
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper
  • Fresh basil or parsley for garnish

Instructions

Slice the chorizo into rounds, about 0.5 cm thick. Fry them in a dry pan over medium-high heat for 3-4 minutes until golden and crispy around the edges. The chorizo releases its own oil, so you don't need to add any fat. Place them on a piece of paper towel to absorb excess fat.

Rinse the chickpeas in a colander and let them drain. Cut the cherry tomatoes in half, dice the cucumber, and slice the red onion thinly. Break the feta cheese into chunks with your hands – it looks nicer than cutting it. Tear or roughly chop the salad greens and arrange them on a large platter or in a salad bowl.

Make the dressing by whisking together olive oil, balsamic vinegar, honey, salt and pepper in a small bowl. Taste and adjust – it should be balanced between sour, sweet and salty.

Distribute the chickpeas, tomatoes, cucumber and red onion over the salad. Top with the fried chorizo slices and feta cheese. Drizzle the dressing over just before serving, and garnish with fresh basil or parsley. Serve immediately while the chorizo is still warm – the contrast between warm chorizo and cool salad is magical!

Notes

Tip: This salad is perfect as a light dinner or as part of a tapas spread. Chorizo can vary in spiciness, so choose one that suits your taste. If you want extra substance, you can serve it with crusty bread or some homemade baguettes.

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1H Bokhveteflatbrod med rodbetehummus og cashew-ost
DesertsGround beefRecipesSide dishesSteakVegetarian

Homemade Buckwheat Flatbread with Beet Hummus and Cashew Cheese

by Tage
written by Tage

This dish is surprisingly filling and works just as well as part of a tapas spread as it does as a main course. There’s a wonderful depth of flavor here, and with those vibrant colors, it’s as beautiful to look at as it is to eat.

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Bokhveteflatbrod med rodbetehummus og cashew-ost
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Homemade Buckwheat Flatbread with Beet Hummus and Cashew Cheese

Rating: 5.0/5
( 1 votes )
Servings: 2 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • --- Flatbread ---
  • 1.25 dl buckwheat flour
  • 1 tsp olive oil
  • 1/2 tsp baking powder
  • A little black pepper
  • 1 tsp salt
  • 0.6 dl water
  • --- Beet Hummus ---
  • 250 g cooked beets
  • Juice from 1 lemon
  • 2 cloves garlic
  • 2 tbsp tahini (or 1 tbsp sesame oil)
  • 1 tbsp olive oil
  • A handful of toasted walnuts
  • 1/2 tbsp cumin seeds
  • Salt and pepper
  • --- Cashew Cheese ---
  • 2.5 dl cashews (soaked 1 hour)
  • 0.6 dl water
  • 0.6 dl nutritional yeast
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 1 tbsp Dijon mustard
  • Salt and pepper
  • --- Topping ---
  • Arugula
  • Olives
  • Toasted walnuts

Instructions

Boil the beets and soak the cashews in water. Toast the walnuts in a pan with a little butter and honey (alternatively sugar or syrup) and a pinch of salt. Set the walnuts aside to cool. Mix together the ingredients for the buckwheat flatbread. To make the beet hummus, add all ingredients to a good blender (chop the beets into smaller pieces first) and blend until smooth. Pour into a bowl, rinse the blender, and do the same with the cashew cheese ingredients. Heat a non-stick frying pan over high heat and use a rolling pin to roll out the buckwheat dough into two flatbread rounds. You may need to use quite a bit of flour to prevent the dough from sticking when rolling. Carefully transfer the round to the hot pan and flip after 1-2 minutes. When done, transfer to a plate to cool slightly. Repeat with the second round. Spread the beet hummus and cashew cheese on the flatbreads, then top with scattered olives, toasted walnuts, and arugula.

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10M Hjemmelaget oliventapenade i en skal
ChickenRecipesSide dishesSteak

Perfect Olive Tapenade

by Tage
written by Tage

In this recipe, you’ll get my version of the perfect olive tapenade. Tapenade is originally French and is a purée, but I most often use this recipe for tapas. Every time we have guests who taste this, I’ve often been asked for the recipe. It’s not difficult to make and takes little time to prepare. Usually everything gets eaten up when the tapas is served, and having learned my lesson, I sometimes make extra and use the leftovers on homemade sourdough bread that I toast.

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Hjemmelaget oliventapenade i en skal
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Perfect Olive Tapenade

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • About 20 Queen olives (large green olives), pitted
  • 1 tbsp paprika
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp vermouth
  • 1 tbsp chopped shallot
  • 1 handful parsley
  • A little dried thyme, oregano, basil. If you have (can be omitted): Tarragon, chives, sage.
  • A little salt
  • 1 tsp white wine vinegar
  • A little ground pepper
  • About 15 almonds
  • 1 tsp capers
  • Balsamic vinegar

Instructions

If you want to "take a shortcut", you can buy Ridderheims Queen olives, which contain most of the ingredients above. You'll then only need balsamic vinegar, almonds, capers, pepper, and parsley. Start by toasting the almonds in a hot frying pan. Then add all the ingredients to a blender, or use an immersion blender if you don't have a blender. Blend until smooth and fine. For serving, use a nice bowl and optionally garnish with a whole olive or two and a bit of fresh parsley. Remember to use any leftovers on toasted bread the next day!

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20 Tapas salat
ChickenRecipesSide dishesSteakStews

Salad for Tapas and Parties

by Tage
written by Tage

This is a proper party salad that I put together for a wedding where tapas was being served. The idea was to create an extra special salad with lots of flavor while also providing a fresh element to the tapas buffet.

The salad can be served on its own or as a tapas salad.

Serves 4 as a main course or 10-12 as part of a tapas buffet.

First, place 5-6 sun-dried tomatoes in warm water to rehydrate them. Cut the chorizo into small pieces. Cook the chorizo over low heat while preparing the other ingredients. Preheat the oven to 180°C convection and place the two thin slices of rye bread on a rack in the oven for about 20 minutes until they are very crispy. The bread will be used as croutons later.

Wash all the salad greens, preferably using a salad spinner to dry them thoroughly. Place in a large serving bowl. Peel the cucumber with a vegetable peeler, cut in half lengthwise and remove the seeds with a teaspoon. Cut into wedges. Cut the bell peppers into suitably small strips. Combine the salad greens, bell peppers, and cucumber. Remove the chorizo from the heat and transfer to a plate to cool down. Chop the sun-dried tomatoes into small pieces and mix into the salad. When the chorizo is cool, fold it into the salad and crumble the rye bread over the salad just before serving. Serve with aioli as dressing. If you want it thin like a dressing, use water when making the aioli to make it more liquid! Good luck with the rest of your tapas 🙂

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Tapas salat
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Salad for Tapas and Parties

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 2 large handfuls arugula
  • 2 large handfuls spinach
  • 1 large handful romaine lettuce
  • A little frisée lettuce
  • A little radicchio
  • 5-6 sun-dried tomatoes
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 cucumber
  • 1/4 chorizo sausage
  • 2 thin slices rye bread
  • Aioli (dressing)

Instructions

First, place 5-6 sun-dried tomatoes in warm water to rehydrate them. Cut the chorizo into small pieces. Cook the chorizo over low heat while preparing the other ingredients.

Preheat the oven to 180°C convection and place the two thin slices of rye bread on a rack in the oven for about 20 minutes until they are very crispy. The bread will be used as croutons later.

Wash all the salad greens, preferably using a salad spinner to dry them thoroughly. Place in a large serving bowl.

Peel the cucumber with a vegetable peeler, cut in half lengthwise and remove the seeds with a teaspoon. Cut into wedges. Cut the bell peppers into suitably small strips. Combine the salad greens, bell peppers, and cucumber.

Remove the chorizo from the heat and transfer to a plate to cool down. Chop the sun-dried tomatoes into small pieces and mix into the salad.

When the chorizo is cool, fold it into the salad and crumble the rye bread over the salad just before serving. Serve with aioli as dressing.

Notes

If you prefer a thinner dressing, use water when making the aioli to make it more liquid.

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10 Potetbåter i ovn
ChickenRecipesSide dishesSteak

Crispy Potato Wedges in the Oven

by Tage
written by Tage

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Potetbåter i ovn
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Crispy Potato Wedges in the Oven

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • Potatoes suitable for roasting (e.g. new potatoes)
  • Salt
  • Pepper
  • Chili powder
  • 2 tbsp rapeseed oil for frying
  • 1 tbsp real butter
  • 1 dl water

Instructions

Start by buying some fairly large potatoes that are suitable for roasting (e.g. new potatoes) and cut into thin wedges. If they're too thick, they won't get crispy.

Heat a frying pan with plenty of oil. Add the potato wedges and season with salt, pepper, and a little chili powder if desired.

Fry on high heat for 2-3 minutes, add about 1 dl of water and cover with a lid. Let it boil on high heat for 2-3 minutes, then remove the lid. Continue cooking until the water has evaporated.

Once the water has evaporated, add about 1-2 tsp of real butter and stir the potatoes as the butter melts.

Transfer to a baking tray lined with parchment paper (make sure the wedges don't overlap) and place in the oven preheated to about 230°C convection. Bake for about 30 minutes until crispy and golden.

Transfer the potatoes to a serving dish with paper towels underneath to absorb excess oil. Serve hot!

Notes

Goes great with homemade aioli. Cut the potatoes thin to make them extra crispy.

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60 Hjemmelaget baguett, oppskjært med frø
DesertsRecipesSide dishes

The Best Homemade Baguettes I’ve Ever Tasted

by Tage
written by Tage

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Hjemmelaget baguett, oppskjært med frø
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The Best Homemade Baguettes I've Ever Tasted

Rating: 5.0/5
( 1 votes )
Servings: 3 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • --- Preferment ---
  • 113 g cold water
  • 1/16 tsp dry yeast
  • 120 g all-purpose flour
  • --- Dough ---
  • 1 tsp dry yeast
  • 227-283 g lukewarm water
  • All of the preferment
  • 418 g all-purpose flour
  • 2 tsp salt

Instructions

Start with the preferment 19.5 hours before you plan to serve the baguettes (e.g., the evening before). Mix together all the preferment ingredients and let it sit.

Mix the dough ingredients in a stand mixer and knead for 5 minutes on fairly low speed. Turn out the dough into a lightly oiled bowl. Cover the bowl with plastic wrap and set it to rise in a warm place (e.g., the bathroom) for one hour.

After one hour, punch down the dough, then let it rise for two more hours. After two hours, remove the dough and divide it into three pieces. Shape these into oval pieces and let rest under plastic wrap for 15 minutes.

After 15 minutes, work with the pieces one at a time. Fold the piece over itself lengthwise about 3-4 times. Seal the fold that forms each time with your fingers. Place the dough seam-side down on oiled parchment paper and shape into a baguette. Repeat with the two remaining baguettes. Let rise for 1.5 hours under oiled plastic wrap.

Near the end of the rising time, preheat the oven to 235°C. Take a sharp knife and score several slashes in each baguette at a 45-degree angle. Take a spray bottle filled with warm water and mist the baguettes well. Place in the middle of the oven for 25-30 minutes.

If you want extra crispy baguettes, let them cool with the oven door ajar. The baguettes taste best slightly warm, but can be made a few hours before the meal is ready.

Notes

The recipe takes a total of 19.5 hours with preferment and rising, but requires little active work. Use less water in summer, more in winter.

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20 Hjemmelagde kjottboller pa et fat
RecipesSide dishesSoupsSteak

Healthy and Delicious Meatballs

by Tage
written by Tage

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Hjemmelagde kjottboller pa et fat
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Healthy and Delicious Meatballs

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 300 g ground beef
  • about 1/2 onion
  • 1 small chili
  • 2 cloves garlic or 1/3 Chinese garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp thyme

Instructions

Finely chop all the ingredients.

Mix all the ingredients together with your hands or a food processor.

Shape into balls of your desired size.

Fry over medium heat until cooked through on all sides.

Check if they're done by cutting a large meatball in half.

Notes

Tip: The meat must be cold, and use only salt for binding. A food processor helps break down the protein and makes the mixture smooth.

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