April and May are lovely months with flowers and trees sprouting leaves and blossoms, birds chirping, we see more and more of the sun and the snow disappearing. Last weekend was absolutely fantastic and gave us a taste of summer! With such temperatures and fantastic nature, Mother Norway is the most beautiful country in the world. Unfortunately, there is no guarantee of summer heat, so I have to resort to more southern latitudes to ensure myself enough warmth. All seasons have their charms, but I have to say that like a freezer stick, summer is probably my favorite season. I am looking forward to sun and warmth.
With spring comes May 17th, and many confirmations and weddings on the calendar.
Buffets and cold buffets are popular, offering something tasty for everyone. So I thought I would show you some dishes that can be successfully combined for all kinds of occasions, whether it's a celebration or not. Remember, you can make it as mild/strong as you want by adjusting the amount of paste. If you want to make raita yourself, you can make this one, for example, or my raita mix can be used as a dressing, cold sauce for tapas and barbecue or dip for papadam .
Tandoori Chicken Skewer
2 tbsp Nirus Tandoori paste
4 tablespoons thick yogurt
400 gr chicken fillet
1 red onion, cut into large wedges
Procedure:
Soak skewers for 30 min. Cut chicken fillet into 3x3 cm cubes, marinate chicken pieces and onion in yogurt and paste. Thread onto skewers and grill in oven at 250 gr. 13-15 min.
Coriander cauliflower
1 small cauliflower
4 tbsp Nirus coriander paste
Procedure:
Bring water to a boil with 1 tsp salt. Let the cauliflower cook gently for 5-6 minutes.
Drain in a colander and dry with paper, brush well with paste and preferably under the florets, make cuts with a knife if necessary and spread the paste. Bake in the oven at 250 degrees for 10-15 minutes depending on how well cooked it is. Garnish with cherry tomatoes.
Easy seekh kebab
400 g minced meat
50 g diced red onion
2 tablespoons shredded fresh coriander
1 teaspoon salt
1 fresh chili, thinly sliced – if desired
2 tbsp Nirus Tandoori paste
Procedure:
Soak the skewers in water for about 30 minutes. Mix everything well in a bowl and shape into skewers and bake in the middle of the oven at 225 degrees for about 13 minutes.
Scampi skewer
2 tablespoons coriander paste
4 tablespoons light sour cream
500 gr raw scampi
3 cherry tomatoes per skewer
Procedure:
Soak skewers for 30 minutes. Marinate scampi for about 30 minutes in a mixture of pasta and sour cream. Thread onto skewers and roast for 10 minutes in the middle of the oven at 225 degrees.
Hope it tempts you! I'll share another menu in a bit, so you can mix and match according to the flavors you like :) Hope it inspires some Indian party and finger food. Or maybe weekend comfort that can be enjoyed in the sun? Lots of luck!