Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Bread and oil February 16, 2010

Filed under: Appetizers,Trampe — Aleksander Nordgarden-Rødner @ 5:22 pm
Tags: , , , , , , , ,

I can’t help but think there’s something very Italian about this; and I just love the fact that it is simple, both in creation and taste, as well as a very good base for just about anything.
 

  • Bread
  • Olive oil
  • Salt

 
Cut the bread in slices. Pour some olive oil onto it, and spread lightly with a knife. Add salt (I use flaky sea salt for preference, but whatever you’ve got will probably do just fine).
 
Variants include adding any one (or more) of the following:
 

  • Basil
  • Cucumber
  • Cheese (my favorites for this include feta, manchego and cheddar)
  • Sun dried tomato
 

Asparagus in oil and salt

Filed under: Appetizers,Trampe — Aleksander Nordgarden-Rødner @ 5:11 pm
Tags: , ,

This is a quick and simple recipe for asparagus, which is great for serving as-is, as a starter. I got it from Knut the easter of 2007, and have been making it a lot (cause it’s so simple and so good).
 
You’ll need:

  • Oil (I use olive oil, but you can use what you like)
  • Asparagus (green ones)
  • Salt (I prefer flaky salt like Maldon)
  • Garlic (I prefer the chinese ones, but both kinds are fine)

 
Place a frying-pan on the plate, put it on full, and add oil and salt. While heating, cut the garlic into smallish slices, and the asparagus into pieces, chopping the bottom bits off, as they’ll get thready. Once the oil is hot (it should be really hot) add the asparagus and garlic, and start working the pan. I usually do without utensils, simnply shaking the pan around instead. If that doesn’t work for you, feel free to use utensils. When they turn darker green they are mostly done. Pour them over into a serving dish and serve.
 
I think it might be a good idea to cut some fine slivers of parmesan or manchego cheese to spread onto the asparagus, and they’ll do with some pepper as well.