Sunday, April 20, 2014

Summer rolls - recipe from Halv Åtta Hos Mig

Reader, I won. And for me this means a lot. It means tons. It may be a program that not everyone watches even though it's on national TV, but for my little world, it is pretty big. Four strangers gave each other points based on how much they liked each other's food, and I received the highest points that any of the TV show's health-themed participants have gotten, and that means a lot too. It gave me validation that I'm in the right place. I got to express that vegetarian food isn't boring or bland. I got to express that maybe restaurants should consider putting in more exciting courses on their menus other than just risotto or chevre salad. I am not sure who watched it, but 600k did, and perhaps they were a little inspired?

Hopefully people will cook more with legumes ("baljväxter" in Swedish)? They're delicious, good for the environment, high in protein, iron and folate -- those are all wonderful things for the body! Perhaps people will explore more ethnic stores and discover the wide scope of their ingredients? Perhaps those who don't want immigrants in their country will see that we all have so much to learn from each other!

My family and friends have been really great and supportive, especially my husband, as without him, none of this would have been possible. His nephews are so proud of me too -- the little guys (aged 3 and 5) were talking amongst themselves that "Divya won Halv Åtta Hos Mig!" and then giggling when they saw me this weekend -- how adorable!

I finalized the menu last summer with the help of family and friends. I really wanted the dessert to involve chocolate but after tasting my menu as a whole, it ended up being too heavy. So I opted for something citrusy as it's also very refreshing after a big meal. This was my final menu:

First course:
Vietnamese summer rolls with smoked tofu

Main course:
Paneer makhani with homemade cheese and daal makhani with naan 

Key Lime Pie: a sunny and sour pie from Key West

All the recipes can be found on in Swedish. I'll also be posting some of them here in English.

I really love summer rolls as my main meal during hot summers because they're so fresh and light yet satisfying. They're so versatile -- you can also add whatever filling you like in them -- sometimes I even add kimchi instead of fresh vegetables for a kick!

My favorite part of the dish is Thai basil. You could even add regular basil if you don't have it but I tell you, Thai basil has a sharper flavor, slightly spicy but also sweet, and is so refreshing here. It makes it. It adds freshness along with the coriander.

BioFood Sweden sells this delicious smoked sesame almond tofu that I find just delectable in my summer rolls. It's really firm -- great texture -- and it has a nutty and smoky flavor that I love. You can of course use any marinated tofu in its place.

Fat Carrot! 
I like to add ribbons of carrot here for its vibrant color. But if you're going to use them, don't cut down on the peanut butter as the fat helps the vitamin A in carrots absorb in the body!

The rice paper can be found in most Asian supermarkets. It's also gluten free so go to town! Once rehydrated, it offers a chewy texture that goes perfectly with the tofu.

I hope you make these and that they become a favorite for you too this season! Happy spring!

Vietnamese inspired Summer Rolls
Serves 4-6

6 rice paper sheets
30 Thai basil leaves
6 coriander sprigs
200g / 7oz smoked or Asian firm tofu, sliced into 6 pieces
1/4 cup grated carrots
1/4 cup sliced radishes
Black and white sesame seeds for garnishing (optional)
Sriracha sauce (optional)

Peanut dipping sauce:
3 tbs peanut butter
1/2 tbs grated ginger
1 tbs lime juice
1/2 tbs soy sauce
2 tbs water

1. Make the peanut dipping sauce: blend all the ingredients together and add salt if necessary.

2. Immerse a rice paper in a large pan with room temperature water. Once it softens, take out the rice paper and place on a cutting board. Sprinkle with sesame seeds, then arrange 5 basil leaves in the third half of the rice paper, then add a tofu slice, a teaspoon of the peanut dipping sauce, half a tablespoon of carrots, half a tablespoon of radishes and lastly a sprig of fresh coriander. Roll neatly into a cigar and slice in the middle before serving. Repeat with the rest. Serve with the dipping sauce along with Sriracha sauce.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...