Finally a weekend home in London. Off course I love seeing new places but a few days off in your own area with your good friends is always needed!

This saturday I had a couple of friends over for dinner and drinks and then we headed out to the new club Bodo’s Schloss at High Street Kensington.

The club was definitely something new with its Austrian Alpine Ski Lodge decoration and the music was great fun! As this was their first officially week opened the place was extremely crowded and one question still remains unanswered; why is it that nightclubs always lack  of service minded people? Restaurants know how to do it, bars, shops, taxi drivers as well. But maybe something changes at midnight that Im not aware of?

Anyways; FOOD! My camera doesn’t co-operate right now so apologise for the bad pictures. This night I decided to make a couple of small dishes and I got a lot of inspiration from the Eisenman Sisters cookbook. (Only available in Swedish atm but will be translated into english soon) And off course I will share the recipes with you:

Spicy Salmon Mousse Crostini (picture below)

You will get about 20 crostinis

150 g smoked salmon

1/2 cup creme fraiche 

juice from 1/2 lime

1 finely chopped red chili

salt

white pepper

1 baguette

chopped chive

Salmon, creme fraiche, lime juice, red chili in a bowl and use a hand blender to get a fluffy mousse. Add as much white pepper and salt as needed and put the mixture in the fridge to rest. Toast the thinly sliced baguette right before it’s time to serve and add plenty of salmon mousse. Decorate with chive and voilà!

 Zucchini and feta mini pancakes with toasted corn and smoked paprika paste (picture below)

Pancakes

1 small zucchini (200 g)

2 spring onions

100 g feta cheese

1 egg

1/2 flour

1 tsp baking powder

salt and pepper

Corn Paste

250 g corn from a can

1 tsp smoked paprika

1 tsp lemon zest

salt

2 tbsp oil

If you’re gonna serve immediately (which I think you should. I didn’t and the pancakes looses the crispiness when cooled off and heated again..) you should start by making the corn paste.

Roast the corn golden brown in a frying pan with some of the oil and then mix with the other ingredients in a blender. Corn Paste; Done!

Grate and drain the zucchini. Mix with chopped spring onions and crumbled feta cheese. Add 1 egg. Mix the flour and baking powder together and let it blend with the zucchini gooey. And salt and pepper off course!

Now the tricky part! Use medium heat on your stove and put some butter in your pan. Take 1 tbsp of your zucchini mixture for each pancake and flip when you can see it stiffens. Allow quite some time for this!

Portion out corn paste on the mini pancakes and decorate with parsley or coriander!

Baked New Potatoes with Prawn Cocktail (picture above)

Potatoes

20 small new potatoes

1 tbsp olive oil

Salt

Prawn Cocktail

200 g peeled prawns

4 tbsp mayonaise

2 tbsp creme fraiche

3 tbsp chopped dill

1 tbsp lemon juice

salt and white pepper

Preheat the over to 200 degrees. Brush the potatoes and make tiny holes using a fork. Dash them all with plenty of oil and salt. Put the potatoes in the oven for about 30 minutes. Even though they feel soft inside you should wait until the peel is all crispy. With a knife, cut a cross on each potato and use your fingers to “open it up”.

To make the prawn cocktail you simply just mix all the ingredients! If you’re using bigger prawns you should probably chop them up a bit!

You’re suppose to but the prawn cocktail on top of the potatoes but I choose to serve it on the side to make it a bit less soggy.

Pastrami Roll with Sweet Chili and Avocado (Picture above)

150 g pastrami

100 g philadelphia cheese

5 tsp sweet chili sauce

1/2 avocado, thinly sliced

Put cling film on a chopping board and place the pastrami next to each other and make one piece cover the other a bit etc. Mix the cheese with sweet chili and spread over the pastrami, followed by the avocado slices. Use the cling film to roll it up and place in the fridge for a while to make it firm. When it’s time to serve you chop the roll up in thin slices.

On the table you can also see crudités with guacamole but I can probably write a full post about guacamole science so I’ll spare you from that right now! With all this we drank sparkling white whine with elderflower cordial and slices of orange and white grapefruit! And danced our night away…