Tag: roasted onions

Roast Onion, Spinach and Pomegranate Salad with Stilton

Roasted Onion, Spinach and Pomegranate Salad

Some of my recipes start with a visual idea, with colours and textures that slowly merge into a dish in my head, and this salad was one of them. I could picture an early spring green combined with different shades of red. Green stands for crunchy freshness which I found in tiny leaves of baby spinach, red colours are juicy and sweet, like oven roasted red onions and crunchy pomegranate seeds. It may sound a bit far-fetched, but it’s very simple, I find that, quite often, I can follow this rule: what looks good together tends to taste good together too. Maybe my mind only suggests flavour combinations which my taste buds already connect with a positive experience, I don’t know, it definitely worked for this composition!

Texture was next, as soon as the colours for this dish were set. All these crunchy bites demanded some milky creaminess. A while ago my sister asked me to give blue cheese a little break on eat in my kitchen, she hates it but I love it and therefore I could use it all the time. For sandwiches, of course, salads, risotto, gnocchi or crackers, there’s almost no dish on the savory side that can’t deal with a little addition of this fantastic dairy product. So I knew that I’d have to refuse her request, it’s just too tempting. And here it is again, English Stilton, kind of the queen of blue cheese, it’s simply too good on warm onions and it was a true revelation in combination with the pomegranate. I’m sorry Nina!

Roasted Onion, Spinach and Pomegranate Salad

Talking about colours and textures, my dishes got a new addition! A few months ago, I saw pictures of some very puristic plates, the simple shape and elegant lines caught my attention the moment I spotted them. I got in touch with the company, Broste Copenhagen, the same day but unfortunately, Esrum (my desired collection’s name) wasn’t available yet, it’s a brand new series. I had to wait a few weeks, but then a huge box arrived right at my door step, filled with beautiful plates, ceramic mugs and golden cutlery. For almost 20 years, I’ve been using the same flatware, a rustic black set (a Finnish classic from 1952) and my delicate fine Bone China. I didn’t feel bothered as I like both a lot. So, one day my mother mentioned with careful politeness that, for eat in my kitchen, a little change of plates in my photos wouldn’t be a bad idea, just once in a while, for a little variation. I always listen to her wise words, so I started to look for some inspiration. This isn’t an easy undertaking in my case, I prefer products that are timeless, minimal and practical designs, following the architect Mies van der Rohe’s principal that form follows function. Broste seems to have a similar idea in mind and made the perfect plates for me, thank you!

Roasted Onion, Spinach and Pomegranate Salad

Roast Onion, Spinach and Pomegranate Salad with Stilton

For 3-4 people you need

medium sized red onions, peeled and cut into 8 wedges, 3 (about 300g / 10 1/2 ounces)
baby spinach 200g / 7 ounces
pomegranate 1
Stilton, crumbled, 80g / 3 ounces
Daikon cress (or pepper or water cress), a small handful
olive oil 4 tablespoons plus 2 tablespoons for the onions
Balsamico vinegar 2 tablespoons
white Balsamico vinegar 1 tablespoon
honey (liquid) 1 teaspoon
sea salt and pepper

Set the oven to 200°C / 390°F (I used the Rotitherm setting) and line a baking sheet with parchment paper.

Spread the onions on the baking sheet and sprinkle with 2 tablespoons of olive oil, sea salt and pepper. Gently mix with your fingers and roast in the oven for 10 min, turn the onion wedges and cook for another 7-10 minutes or until golden brown and soft.

For the dressing, whisk 4 tablespoons of olive oil with the dark and white vinegar and the honey, season with salt and pepper to taste.

Spread the baby spinach on large plates, lay the onions on top and sprinkle with pomegranate seeds and Stilton. Drizzle the dressing over the salad and sprinkle with the cress.

Roasted Onion, Spinach and Pomegranate Salad

 

spinachonionpomegranatestiltonsalad4.2

 

Roasted Onion, Spinach and Pomegranate Salad

 

Roasted Onion, Spinach and Pomegranate Salad

 

Roasted Onion, Spinach and Pomegranate Salad

A messy Sandwich with Roasted Shallots, Grilled Gruyère and Chutney

Roasted Shallots, Grilled Gruyère and Chutney Sandwich

I’m in a mountain mood again, losing myself in thoughts of a warm wooden hut with an open fire place and wide snowy views. This calls for onions and cheese on my sandwich, or rather, tiny shallots roasted in their skin until they turn sweet, sticky and juicy, almost caramelised with aromatic gruyère, grilled until golden brown and bubbling. With these two pictures (and flavours) in my mind, I knew that I wouldn’t need much else for today’s messy sandwich.

I bought a crunchy sourdough bread, a rustic French loaf, strong enough to compete with the final addition to my hearty sandwich, homemade chutneys and marmalade. Our kitchen table was covered in jars with plum, rhubarb, red pepper and apple chutney, and in a moment of culinary cockiness, I decided to try it with some of my tangerine jam. I started by roasting the delicate onions for less than half an hour before I snipped the ends off and squeezed their juiciness onto the hot grilled cheese. One bite after the other, I tried all the different fruity spreads to come to the conclusion that the golden citrus fruits are interesting but quite a challenge for the taste buds and my plum chutney is the winner. Onions, gruyère and plums simply can’t go wrong!

Roasted Shallots, Grilled Gruyère and Chutney Sandwich

 

Roasted Shallots, Grilled Gruyère and Chutney Sandwich

 A Sandwich with Roasted Shallots, Grilled Gruyère and Chutney

For 3 sandwiches you need

rustic sourdough bread 3 or 6 slices (if you want a closed sandwich)
small shallots, in their skin, 9 – 12
gruyère, or another strong, hard mountain cheese, thinly sliced, 200g / 7 ounces
a fruity chutney, for the topping
black peppercorns, crushed in a mortar, for the topping
olive oil

Set the oven to 200°C / 390°F (I used the Rotitherm setting).

Coat the shallots in a little olive oil and roast in the hot oven for 25 minutes or until soft, turn them after 15 minutes. They should feel soft when you push them down gently.

Spread the gruyère on the slices of bread and put them under the grill for 1 – 2 minutes until the cheese starts bubbling. Snip the ends off the onions and squeeze them onto the cheese. Sprinkle with chutney and pepper and enjoy!

Roasted Shallots, Grilled Gruyère and Chutney Sandwich

 

Roasted Shallots, Grilled Gruyère and Chutney Sandwich

 

Roasted Shallots, Grilled Gruyère and Chutney Sandwich

 

Roasted Shallots, Grilled Gruyère and Chutney Sandwich

 

Roasted Shallots, Grilled Gruyère and Chutney Sandwich