1 piece octopus (about 1-1.5 kg)
1 clove of garlic
½ organic lemon
3 twigs of rosemary
Rinse octopus in cold water, get any. Your fishmonger to clean it for you.
Bring octopus into a pot of water so it covers, ad garlic, lemon, rosemary and a little salt. Bring the pan to the boil and boil octopus for 40-45 minutes. Then turn off the heat and let the octopus rest in the pot.
Marinate the octopus with a little olive oil and salt and grill in the open fireplace or on a large grill, approx. 2 min. On each side, so it just gets a nice grilled crust and still juicy in the middle.
Take the octopus and put it on the dish or plate and pour it over with the vinaigrette.
Serve it immediately, as a starter or as part of a larger meal.
Vinaigrette of green tomatoes, almonds, apricots and bronze fennel
1 dl apple cider
1 1/2 dl good olive oil
1 tbsp. honey
Salt and pepper
10 small green tomatoes
4 fresh apricots
30 g fresh almonds (dried almonds can also be used)
2 screens bronze fennel flower
Add vinegar, honey, salt, pepper and oil to a small pot and warm carefully
Rinse tomatoes and apricots, remove the flower and stone and cut them into smaller pieces, pour tomatoes and apricots into a warm vinaigrette and let them get a little warm.
Chop almonds roughly and put in the vinaigrette with flowers from bronze fennel. If you can`t get the flower, chopped bronze fennel or estragon can also be used.
Mix well and take the vinnagrette of the heat.
Grilled broccoli with dressing of orange, red onion and mint
1 red onions
½ dl olive oil
2 tablespoons. apple vinegar
7-8 stalk mint
Salt and pepper
Rinse broccoli in cold water and peel the stalk. Cut broccoli in 4-6 pieces so that the stalk stays on the bouquets. Put them in a bowl of cold water to make them crispy. Peel and cut orange in small cubes, put them in a bowl, together with olive oil, vinegar, finely sliced red onions, salt and finely ground pepper and mix it well for a dressing and let the dressing rest for 15-20 minutes. Put some olive oil on broccoli, grill broccoli on hot grill, approx. 1-2 min. On each side, so that the stalk is well burnt, turn broccoli a few times and season with salt and freshly ground pepper.
Take the broccoli of the grill and put on a plate or dish. Pour the dressing over the grilled broccoli.
Put mint on top and serve.
Warm nectarines with mint, rosemary and honey served with vanilla ice cream
6 nectarines (can also be made with apricot and peaches)
1 rosemary branch
3 twigs mint
2 tablespoons. Acacia honey
1 organic lemon
Wash nectarines and cut in 1/4, so that the stone can be removed. Heat a pan up directly on the fire pour honey on the hot pan. When the honey begins to caramelize, put the nectarines on with the cutting side downwards. When nectarines have “fried” for 30 seconds, add the picked rosemary and mint, juice and finely grated lemon skin and let it boil for 1 min.and until it turns into light syrup. Turn the nectarines well into the syrup so that they get sticky and glazed. Serve the nectarines warm, directly from the pan with a good ice cream. The dish can also be made with peaches, fresh apricots, plums or pears and apples.
Vanilla ice cream
1 vanilla pod
2 dl whole milk
2 dl cream
100 g of sugar
4 pasteurized egg yolks
Split vanilla pod and scrape the grains out, put the pod and grains in a pot together with milk and cream in a saucepan and heat it to boiling point. Whip sugar and egg yolks until it becomes creamy, thick and white.
Pour the hot cream into the whipped eggs, and wisk thorough to mix well.
Bring the cream back into the pan and heat it up during whipping until it starts to thicken a little – it must not exceed 85 °, as it will coagulate (separate and clump). Take the saucepan off the heat and allow the cream to cool slightly. Put the cream in the fridge and let it get cold. Pour the cold ice cream into the ice machine and let it run for 15-20 minutes until it is frozen and stuck in the consistency.
Take the ice cream out of the ice machine, put it in a bucket with lid and put it in the freezer for a few hours before serving.