Weekend snack

Cornbread with avocado topping

I served this for a snack with our Friday evening mojito's

Cornbread
(1 loaf)
1,6 cup (200 g) corn flour
1,6 cup (200 g) wheat flour
1 TBSP baking powder
2 tsp salt
2 eggs
2 TBSP brown sugar
0,8 cup (2 dl) buttermilk
0,5 cup (100 g) melted butter
5 oz (150 g) fresh corn kernels (from 1 ear or  frozen)

Preheat the oven to 390 degrees F (200 C.).
Mix all the dry ingredients in a large bowl.
Beat the eggs together with the sugar and buttermilk and mix it in the flour bowl.
Add melted butter and corn and fill the batter in a buttered loaf pan.
Bake for 45-55 minutes – until a toothpick comes out clean.
Let the bread rest in the pan 10-15 minutes before removing to a rack.
Serve warm – or toast cold slices in toaster or on a grill.
Tip: you can add grated cheese, minced jalapeno, grated lemon or lime rind or fresh chopped herbs to the batter before baking.

Avocado topping
2 tomatoes (diced without the seeds)
1 avocado (diced)
2 TBSP lime- or lemon juice
1/2 fresh chili (chopped finely)
1/2 garlic clove (minced)
2 TBSP chopped fresh cilantro leaves
Salt and pepper

Mix the avocado topping together and arrange on the toasted cornbread.

Brandade

Sometimes I get this craving for salt cod – it's so GOOD – try it!

Brandade with slow-baked tomatoes and caper dressing
(Serves 4-6)

1/2 pound salt cod
1 cup milk
1 bay leaf
Fresh thyme
10 black peppercorns
1/2 pound potatoes, peeled
2 cloves garlic
1/2 cup heavy cream
2 TBSP extra virgin olive oil
White pepper and salt to taste

1 pound tomatoes, different kinds
1 TBSP extra virgin olive oil
Fresh thyme
1 pinch of sugar
Salt and pepper

1 TBSP lemon juice
1 tsp Dijon mustard
2-3 TBSP extra virgin olive oil
2-3 TBSP capers

Soak the cod in a big bowl of water for 1-2 days; change the water a couple of times.

Drain the cod and discard the soaking water. Place the cod in a saucepan with milk, bay leaf, thyme and peppercorns and bring it to a gentle simmer, covered, for 5 minutes. Turn the heat of and let it rest, covered, 10 minutes.

Boil the potatoes and garlic in water until very tender – about 20 minutes. Discard the water and mash potatoes and garlic. Add the cod without skin and bones and mash again. Add the cream and beat until creamy. Add the olive oil in a slow stream and season with salt and pepper.

Cut the tomatoes in half and arrange them cut side up on a parchment-lined baking sheet. Sprinkle with thyme, sugar, salt and pepper and drizzle with olive oil. Place the baking sheet in the oven at 125 degrees C (250 degrees F) for a couple of hours.

Whisk lemon juice, mustard end olive oil together and add capers. Season with salt and pepper.

Arrange the tomatoes on four plates and mound the Brandade in the middle. Drizzle the caper dressing over tomatoes and Brandade and serve with bread or toast.