Parmesan dip

This goes really well with warm potato chips! Yes - warm! Get the kettle-fried chips, and heat them for just a minute or two in a hot oven. Makes a huge difference! 

And make the dip an hour or so in advance. (Or more) 

Parmesan dip

200 ml creme fraiche

100 ml parmesan, finely grated

Salt

Garlic powder

Onion powder

Chili powder

Black pepper

Stir together creme fraiche and the parmesan. Add a small pinch of each spice and stir well. Taste, and keep going until it’s the way you want it. Remember to not use too much salt since your chips will be salty as well. 

Parmesan Pancakes

I always like to try new sort of pancakes, and these caught my eye over at Weelicious. They were very tasty, especially with a little bit of maple syrup and crispy bacon. They turned out just a little bit flat though, and I think I'll add just a little bit of baking soda next time.

Parmesan Pancakes
15 small pancakes

250 ml cornmeal
30 g parmesan, finely grated
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
2 tsp sugar
1 tsp baking powder
1 egg
200 ml milk
2 tbsp neutral cooking oil, plus more for frying

Whisk together cornmeal, parmesan, oregano, basil, salt, sugar and baking powder. Add the egg, milk and oil, and leave the batter for about 15 minutes.

Fry small pancakes in oil, on medium heat, until golden on both sides.

Recipe in Swedish:
Parmesanpannkakor

Parmesan Asparagus

So simple, so tasty.

Break off the woody end of each asparagus spear. (I find that it will snap in the right place if you just hold one end in each hand and.. snap.) Halve, and place, cut side down, in a roasting tin. Drizzle with olive oil. Bake at 200°C for ten minutes. Grate some parmesan, and sprinkle on top of the asparagus. Bake for a few more minutes, until the cheese is bubbling. And serve. Yum!