The best of february

Onion tart, seafood and pies 

Hallelujah, January is finally over!

After a long month of good intentions, healthy eating and perhaps a little too much self-discipline, I think it's time to enjoy some of life's simple pleasures again.

February may still be cold and grey, but that gives us the perfect excuse to spend more time in the kitchen. Warm winter pies, slow-cooked stews, something sweet from the oven and cosy evenings curled up under a blanket.

And if there's a good television series to keep us company, even better. I've just finished watching Big Little Lies, with Nicole Kidman and Reese Witherspoon, and I absolutely loved it.

February also gives us a few lovely reasons to celebrate. There's Valentine's Day, of course, whether you spend it with someone special, your closest friends or simply treat yourself to something delicious.

And then there are the wonderful carnivals taking place across Europe, bringing a little colour and excitement into the middle of winter.

For me, though, some of the best things about February happen around the kitchen table. Good food, candlelight and the pleasure of sharing something homemade.

So this month, I'm celebrating with chocolate mini pies, a wonderfully simple onion tart and a little taste of the sea from my Norwegian roots.

Chocolate Mini Pies

Rich little chocolate pies in a buttery pastry crust, with just a hint of ginger. Lovely served with softly whipped mascarpone cream.

Ingredients

For the pastry

• 300 ml plain flour

• 1 tbsp caster sugar

• ¼ tsp salt

• ¼ tsp ground ginger

• 150 g cold butter, cubed

• 3–5 tbsp ice-cold water

For the chocolate filling

• 50 g butter

• 2 eggs

• 300 ml sugar

• 4 tbsp cocoa powder

• 2 tbsp plain flour

• ¼ tsp salt

• 150 ml evaporated milk (unsweetened condensed milk)

To finish

• Thin slices of peach or another fruit (optional)

For the mascarpone cream

• Equal parts mascarpone and double cream, whipped together

Method

1. Prepare the pastry

Combine the flour, sugar, salt and ground ginger in a mixing bowl.

Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs, with a few small pieces of butter remaining.

Gradually add the ice-cold water, one tablespoon at a time, until the dough just holds together. Avoid overworking it.

Shape into a disc, wrap and refrigerate for at least one hour.

2. Make the chocolate filling

Melt the butter in a small saucepan and leave to cool slightly.

In a separate bowl, whisk the eggs and sugar together for approximately two minutes.

Mix the cocoa powder, flour and salt in another bowl, then stir in the condensed milk.

Combine with the egg mixture, add the melted butter and stir gently until smooth.

3. Assemble the pies

Preheat the oven to 175°C (conventional oven).

Roll out the chilled pastry on a lightly floured surface to approximately 3–4 mm thickness.

Cut circles about 13 cm in diameter and gently press them into greased individual tartlet tins.

Spoon approximately 2–3 tablespoons of chocolate filling into each pastry case, without overfilling.

If you like, place a thin slice of peach on top.

4. Bake

Bake in the middle of the oven for approximately 40 minutes, or until the pastry is golden and the chocolate filling is set around the edges.

Allow to cool slightly before serving.

Serve with a generous spoonful of mascarpone cream.

Recipe adapted from Lomelinos Pies.

And after all that chocolate, perhaps it's time for something savoury.

I have always had a weakness for rustic French tarts, especially those made with simple ingredients and plenty of flavour. This caramelised onion tart is one of my favourites.

Sweet, golden onions, fresh thyme, a little honey and balsamic vinegar, all tucked into buttery, flaky pastry.

Nothing complicated, just good, honest food. Perfect for a leisurely lunch or a cosy supper with a glass of wine.

Caramelised Onion Tart

A simple, rustic tart with sweet caramelised onions, fresh thyme, honey and a little balsamic vinegar. Perfect for lunch with a green salad and a glass of wine.

Ingredients

• 3 tbsp extra virgin olive oil

• 2 tbsp butter

• 450 g onions, thinly sliced

• Salt and freshly ground black pepper

• 1 tbsp honey

• 1 tbsp balsamic vinegar

• A few sprigs of fresh thyme

• 230 g puff pastry, homemade or shop-bought

Method

1. Caramelise the onions

Heat the olive oil and butter in a large frying pan over medium heat.

Add the sliced onions and season with salt and freshly ground black pepper.

Cook gently for approximately 15–20 minutes, stirring occasionally, until the onions are soft and golden.

Add the honey, balsamic vinegar and thyme leaves. Increase the heat slightly and cook for another 2–3 minutes, until the liquid has reduced and the onions are beautifully glossy.

Remove from the heat and allow to cool slightly.

2. Prepare the pastry

Preheat the oven to 200°C (conventional oven).

On a lightly floured surface, roll out the puff pastry to approximately 3 mm thickness.

Line a rectangular 20 × 30 cm tart tin or a 25 cm round tart tin with the pastry.

Trim the edges and prick the base lightly with a fork.

3. Fill and bake

Spread the caramelised onions evenly over the pastry.

Bake for approximately 20–25 minutes, or until the pastry is puffed, crisp and golden brown. Check that the base is properly cooked.

Allow to rest for a few minutes before serving.

Finish with a few fresh thyme leaves and, if desired, a little drizzle of good olive oil.

Serve warm or at room temperature.

Adapted with minor changes from

A kitchen in France by Mimi Thorisson 

And now, from the French countryside to the Norwegian coast.

As much as I love rustic tarts and comforting winter dishes, there is one thing I could never imagine living without — fresh seafood.

Growing up on the west coast of Norway, surrounded by fjords and the sea, fish and shellfish were always a natural part of our lives.

Even after all these years in Sweden, the taste of freshly caught seafood still brings me straight back home.

And what better way to enjoy it than with a generous pot of mussels, steamed in white wine, garlic and fresh herbs?

A Little Taste of Home

Growing up in Ålesund, on the west coast of Norway, fresh fish and seafood were always part of everyday life.

Even after ten years in Sweden, I still miss buying freshly caught fish straight from the boats at the harbour. There is something special about the taste of seafood from the cold Norwegian waters.

A simple pot of mussels with white wine, garlic and fresh herbs always brings back a little taste of home.

Blue Mussels with White Wine & Garlic

Fresh mussels steamed in white wine with shallots, garlic, butter and herbs. A simple and delicious way to enjoy the flavours of the sea.

Serves 4

Ingredients

• 2 kg fresh, live mussels

• 400 ml dry white wine

• 4 large shallots, finely chopped

• 4 garlic cloves, finely chopped

• ½ tsp salt, or to taste

• 100 ml mixed fresh herbs, such as flat-leaf parsley, chervil or basil, chopped

• 6 tbsp butter, cut into pieces

To serve

• Fresh crusty bread

• Lemon wedges (optional)

Method

1. Prepare the mussels

Rinse the mussels thoroughly under cold running water and scrub the shells if necessary.

Remove any beards by pulling them towards the hinge of the shell.

Discard mussels with broken shells or those that remain open after being gently tapped. Keep the mussels chilled until ready to cook.

2. Prepare the broth

In a large saucepan with a tight-fitting lid, combine the white wine, shallots and garlic.

Bring to a gentle simmer and cook for approximately 5 minutes, allowing the flavours to develop.

3. Steam the mussels

Add the mussels to the saucepan, cover with the lid and increase the heat.

Steam for approximately 5–7 minutes, shaking the pan occasionally, until the mussels have opened and are cooked through.

Discard any mussels that remain closed after cooking.

4. Finish and serve

Remove the saucepan from the heat.

Stir in the butter and freshly chopped herbs until the butter has melted into the fragrant broth.

Taste the broth before adding salt, as the mussels naturally release salty liquid.

Divide the mussels between four deep bowls and spoon the delicious white wine broth over them.

Serve immediately with plenty of crusty bread to soak up the juices.

And that's a little taste of February from my kitchen.

A month for slowing down, lighting candles, enjoying good food and making the most of these quiet winter days.

Thank you for stopping by. I hope you found a little inspiration to bring into your own kitchen.

With love from Sweden,

Vibecke