For us, summer means BBQ’s on repeat. That said, there’s always room for new inspiration and updated classics regarding the sides we serve. Fresh corn with zucchini, and smetana. Gigantes in broth with Parmesan, and Crispy salad with croutons and creamy dressing.
Here are three perfect little dishes by Micis and Clara Öhrn, to serve with your favorite things from the grill.
Fresh corn with zucchini and smetana
(Recipe inspired by podcast Recept tack?!)
Ingredients:
3 medium sized fresh corn on the cob
1 medium sized zucchini
2,5 dl smetana or creme fraiche
Sage
Butter
Parmesan
Salt and pepper
Lemon zest
How to:
Remove the corn kernels from the cob.
Cut zucchini into small pieces
Fry sage in neutral oil. The sage is ready when it stops sizzling.
Fry corn until golden. Fry zucchini until golden. Add salt and pepper.
Brown butter
Scoop up smetana on a plate. Add salt, pepper and lemon zest to taste.
Add corn and zucchini.
Top with fried sage, browned butter and Parmesan.
Gigantes in broth with Parmesan
Ingredients:
Broth:
1 yellow onion
1 clove of garlic
2 bay leaves
1 tsp black pepper corns
1 dl white wine
3 sprigs of fresh thyme
5 dl water
25 g butter
Salt
Beans:
350 grams of large white beans (gigantes)
1 leek
Parmesan
Olive oil
How to:
Add all the ingredients for the broth in a sauce pan and let simmer until reduced. Add salt to taste.
Cut leek into pieces and sauté in butter until softened.
Add beans and broth.
Serve with a generous amount of Parmesan, freshly ground black pepper and olive oil.
Crispy salad with croutons and creamy dressing
Ingredients:
Crispy lettuce such as Romain, gem, iceberg
Cherry tomatoes
Avocado (optional)
Cucumber
Stale white bread for croutons
Garlic
Olive oil
Salt and pepper
For the dressing:
1 dl mayo
1 dl crème Fraiche
2 tbs lemon juice
1 small clove of garlic
3 tbs nice olive oil
Salt and pepper
Splash of water
How to:
Cut tomatoes in half and place in an oven safe dish. Add two whole cloves of garlic, olive oil, salt and pepper, a teaspoon of sugar and a few sprigs of fresh thyme.
Bake in the oven at 90 degrees c for at least 2 hours.
Cut bread into small pieces and fry with a clove of garlic, salt and thyme in oil until golden.
Place croutons on a dish with paper until crispy.
Tear lettuce into smaller pieces. Peel the cucumber and remove the core. Cut into bite sized pieces. Slice avocado.
Combine all the ingredients for the dressing.
Assemble your salad and top with croutons and dressing. Toss right before serving.
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