Author: spotonfood

Food, food, food. What is there not to love? This is our place to share our passion with other food lovers. We try to come around every type of food and maybe create our own recipes too. We hope you enjoy - and please let us know, if there's something that we should change or if you have a recipe, you want to share. Email us at spotonfood@hotmail.com

Scrambled omelet in case you’re tired of the usual one

Tonight I had the house to myself, and that called for a late dinner. Lately I’ve been writing down ideas for recipes that I want to try. This time I decided to make what I call a scrambled potato and apple omelet topped with sautéed spinach, orange zest and licorice powder, and it was really good. I had intended to “sprinkle” feta cheese over it, when it was finished cooking, but I forgot to buy it, so yeah… It was good anyway.

What you need for 1:

  • 2 big handful of fresh spinach (You can use frozen too, but I prefer my fresh vegetables)
  • 1-2 clove of garlic depending on the size
  • 2 potatoes
  • 1/2 apple
  • A bit of orange zest to sprinkle
  • Licorice powder (can be left out, but it’s wonderful)
  • 1 big egg
  • 1/4 cup of milk
  • Salt and pepper
  • Butter for the pan

Start by peeling both potatoes and apple and thinly slice it afterwards. Butter and heat up a pan and roast the potatoes for about 5 minutes or until golden (take off when done). While roasting, wash spinach and heat up a saucepan with butter and garlic and then sauté the spinach. Mix egg, milk, salt and pepper in a bowl on the side. Then place both apples and potatoes in the pan and pour over the egg batter. Fry on high heat for 2-3 minutes before lowering the heat, so the egg won’t burn. Then you start “scrambling” – turn the omelet in several pieces, so it all mixed. When it’s done cooking place the omelet on a place and top with the spinach, orange zest and just a little bit of licorice powder as well as feta cheese, if you remembered it at the store haha 🙂

Skærmbillede 2014-09-27 kl. 20.48.01Hope you’ll enjoy this alternative omelet as much as I did!
Until next time

A view of paradise

I’m so sorry for the months with no posts – Summer has been a bit of a ride, and I could probably say the same thing about school start. It’s kind of crazy how, when it’s summer you’re living a completely different life in a different world than anything you’re used to in the everyday life. Now my vacation was spent in Europe – Denmark, Spain, and the Czech Republic, which are all beautiful places – not exotic beautiful like Thailand or Australia, but Europe definitely has it’s charm. Now though I love all the places, what I remember as incredible was the food market Mercat de la Boqueria in the center of Barcelona. I know that in big cities all around the world, food markets have established themselves, but yet I’ve never been to a real big one. So for this comeback, I just wanted to show some pictures of what I would call “A View of Paradise”.

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Vegan cauliflower risotto with mushrooms and spinach

Lately I’ve been reading a bit about vegan, and I must say – I’m intrigued. Vegan dishes does not only look delicious, they taste it too. When I was googling around for some new blog alternatives, I found one I especially liked. I saw this vegan cauliflower risotto, and it looked amazing. I’m a sucker for a killer risotto, but since I’m trying to keep the sweets and fats on the down low, I guess this would be a great alternative, and it certainly was. I wouldn’t say that it tastes like the Italian risotto filled with butter (that I love), but it sure was good.

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For a look at the recipe go to

http://www.lucytravers.com/oldrecipes/2013/10/17/rice-free-cauliflower-risotto-with-roasted-mushrooms

All I did was that I added some fresh spinach. You could also add butter, if you’re not into the vegan thing – I bet it would be even better!

Until next time, enjoy the summer – more posts will be up soon!

Post by Nicoline

Rebooting or just enjoying the comfort of juicing

Lately I’ve been reading a lot about rebooting with a three to five day juice cleanse. As I’ve said before, I do not support diets for weight loss, but I’m definitely hooked on the idea of rebooting yourself – not just the body, but the mind as well. Up until 2 weeks ago, I had never actually used a juicer, so I did not know if I’d be able to live on vegetable juices – I mean a juiced carrot, celery or spinach seems horrible to me, but that was until I started juicing. Now I’m not yet on a juice cleanse, but I am drinking one juice per day, and it is magnificent. Knowing that what you’re drinking is a big glass with nothing but vitamins, that’s just awesome. Therefore I wanted to share some pictures and few recipes for some of the juices I’ve made until now. Of course you do need a juicer, so if you don’t have one, but you have the money for it – I recommend you go buy one. It’s not just a buy, you know – it’s an investment.

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For the first one you juice two apples, two carrots, and 1 inch (2.5 cm) of ginger
(1 glass)

For the second (the green) you juice 1 cucumber, 2 lemons, 2 apples, 2 sticks of celery, 1 and a half handfuls of spinach, and 2 slices of melon.
(2 glasses)

For the third (orange/red seen from the top) you juice 2-3 carrots, 1 apple, 1 inch (2.5 cm) of ginger, and some watermelon – you decide how much.
(1 glass)

For the fourth and the last you juice 4-6 oranges depending on the amount of juice and about a quarter of a watermelon.

I hope y’all start juicing soon – it really is a pleasure.

Post by Nicoline

Mini tarts !

Hi friends out there! 🙂 The following recipe is for delicious and healthy minitarts. Instead of a flan case filled with wheat flour and lots of butter, this flan case recipe is with oatmeal, seeds and sunflower oil. This way you get fewer empty calories and good vegetable fat. Besides, it’s easy and cheep to throw together 🙂

I used 5-6 little tart moulds, but if you don’t own some right know, you can easilly use a normal size tart moulds.

 

For the flan case:
I made it by eye, so maybe the proportion between liquid and dry matter is wrong, – then add more water or oatmeal, so the mas is soft but firm.

  • 1 dl sunflower oil (0.42 cup)
  • About 4 dl oatmeal (1.7 cups)
  • 1 dl spelt flour (0.42 cup)
  • 1 tsk salt
  • About 2-3 dl water (0.8-1.2 cups)

Mix all the ingrediens together and let it rest in the refrigerator in at least half an hour.
Press the dough intro the little tart moulds so the tart moulds is covered and stick the flan case with a fork. Put it in the oven at 200 degress Celcius (390 degress Fahrenheit) and bake it for 7 minutes.

For the filling:

  • 3 eegs
  • 3 dl milk (1.3 dl)
  • salt and peber
  • 100 g ham in strips/small pieces (3.5 oz)
  • 3 leeks (or another vegetable such as broccoli)
  • about 50 gram cheese (1.7 oz)
  • if you like you can put some mozarella cheese on top

Mix eegs, milk, cheese, salt and peber. Clean the leeks, slice them into small pieces and steam them a bit. Share out the leeks and the ham on the overbaked flan cases, and pour the eegmix over them. Bake in about 30 minutes on 200 degress (390 Fahrenheit). – Baking time depends on the size of the tarts so be carefull  🙂 They are done when the eggmix is form and the tops get golden.
ImageEnjoy while they are still warm or save them for lunch pack – it’s easy and delicous! Yummi yummi!

 

 

Homemade ravioli with spinach and ricotta cheese

Thank God it’s easter!!! We’re out of school – which means…………COOKING!!! I should probably be cooking for an easter lunch with all the traditional food that goes with it, but I’m more for trying new things. Not necessarily things I don’t know, just things I want to try. This time it was homemade ravioli. I can’t say that it’s difficult – because it’s really not, but I sure does take a long time, if you don’t have a fix idea to make it all real simple. Well, you can look at that easy idea at the bottom of this post.

I served my ravioli with a carbonara sauce, fresh sautéed asparagus and carrots and a home baked baguette with beets and feta.

What you need

For the pasta: about 30-35 raviolis.

  • 5 dl durum wheat (2.10 cup)
  • 4 organic eggs

For the filling:

  • 1 clove of garlic
  • 80 grams fresh spinach (2.8 oz)
  • 250 grams ricotta cheese (8.8 oz)
  • Salt, pepper, and nutmeg as preferred
  • Butter for sautéing

For the carbonara sauce:

  • Pancetta (or smoked bacon) as preferred
  • 3 organic egg yolks
  • 1 dl whole milk (half a cup)
  • 2 dl milk (almost a cup)
  • 1 clove of garlic
  • 1 dl grated parmesan (fresh – half a cup)
  • Salt, pepper

So here’s how to make the pasta dough. Clean your kitchen table with lots of soap, because you’ll be making the dough there. So, you create a “mountain” of flour on the table and then you dig a hole on top – big enough for the four eggs that you crack in there. Once thats done you use a fork to mix together the flour and eggs a bit before kneading the dough. My dough didn’t have fluid enough to combine the ingredients, so I added a tiny bit of buttermilk. Knead the dough and form a ball, which you refrigerate for at least half an hour.

While the dough refrigerates take out all the ingredients for the filling. Start by melting the butter in a pan and then sautéing the squeezed garlic and spinach. When done, chop the spinach in small pieces and mix it with the ricotta. Season the filling with salt, pepper, and nutmeg.

Once again, clean your table and then take out the pasta dough. Cover the table in a bit of flour, so the dough won’t stick – this is really important, because trust me – It will otherwise. Now I’m sadly not the owner of a pasta maker, which could have made this whole thing a little bit easier. Also as I said before, I didn’t think the whole pasta thing through before making it, but now that I have, I’m gonna teach you the easy way. Divide the dough into 2 or 4 pieces, so its easier working with. Use a roller pin to roll out the dough into one long plate, and place small teaspoons of the filling onto it like you see it below. (Photo from http://www.miraakin.dk)

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Brush the dough with just a tiny bit of water, but be careful – too much water, and the dough dissolves. You then cut straight lines right between every bit of filling and then you fold it over. Mine (in the pictures below) were cut in circles instead of squares, but that only makes it all more complicated. Make sure to seal the ravioli by using a fork to create a pattern on the edge.

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If you’re not boiling them right away, place them carefully in the fridge. If not heat up a big pot of water and boil them for 3 to 4 minutes depending on the size.

To make the carbonara sauce – start by heating up the oven to about 180 degrees Celsius (350 F) and bake the pancetta.

Go ahead and mix the egg, milk, whole milk, Parmesan, salt and pepper. Pour it in a sauce pan and start heating. If you want it to thicken more, go ahead and stir in a bit more cheese. When done, put tiny pieces of pancetta in the sauce.

Serve the pasta covered in sauce. As already mentioned I served mine with fresh sautéed asparagus and carrots, as well as beets and feta bread.

Until next time – enjoy!

Times running out

Well guys.. Clearly the plan of posting at least five times a month didn’t really make it through 😦 we’ve been off school and traveling – and haven’t had time. But no worries! Traveling gives you every opportunity to explore the food culture! So soon there will be pictures and recipes coming up 🙂 hope y’all are enjoying the month! Only 1 more day and we will enter the spring season, which hopefully means a lot of different vegetables and fruits 🙂
Much love
Vibe & Nicole

Super Delicious Spring Rolls

Let’s rock and spring roll!… hihi

It surprised me a lot how easy it is to make your own home-made spring rolls. I have always thought it was too demanding, but it actually pretty simple. Besides, it taste delicious and it wakes up the good  memories I have from our trips to Asian, especially Thailand, where all the food are very tasty and often quit spicy too…

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What you’ll need:

  • 1 pack Spring Roll Pasty (Can be bought in Asian stores)
  • 400 g minced beef
  • 2 carrots
  • ½ sliced pointed cabbage
  • 2 unions
  • Glass Noodles (Shirataki/udon Noodles)
  • 2 red chilies
  • Oil to frying
  • Chilisauce to deep in

First, take the spring roll pasty out the freezer to defrost. Grate carrots, slice union into thin boats and red chili into small pieces. Boil noodles soft and add salt. Fry the mince dry and well-done. Then add the vegetables, salt, pepper and other spices if you like. Fry the glass noodles separated. Mix the noodles and the meat-vegetarien in a big bowl.

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Now, let’s rock and ROLL!: Take a piece of the very thin spring roll pasty, and put suitable amount in the middle. Flip a corner over the mix, roll a bit, flip the sides up, and roll done! (Often there would be a instruction at the spring roll pasty pack, with picture’s that you can easily follow)…

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When the rolling job is done, head up plenty of oil on a pan, and fry the spring rolls on both sides in about 5 minutes, or until they have the have the right color on both sides. Well done, eat them while they’re still warm and served them white a freeze salad and chili sauce.
Enjoy 🙂

 Post by Vibe

Best Cookies Ever!! -with Chocolate and Hazelnuts

I don’t wonna boast, but this are the best cookies I’ve ever tasted. They are just like I think, the perfect cookies should taste, and they are even ridiculous easy to bake!

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Tomorrow my family and I are gonna leave little, boring and very cold Denmark and drive to the awesome, exciting but also cold Italy! We are going to indulge ourselves with a weeklong vacation on ski! So I’m finally going to try my grand new pink snowboard! I’m so much looking forward to this!!!
Well, the drive to Val Gardena  take about 13 boring hours in car, so I thought, what can make this drive more exciting?? Cookies of cause! So I search the internet I found this amazing recipe on this really nice blog (madenimitliv.dk ). I tasted a little sample (or 3 actually…) and they are great. Just like a basic chocolate cookie should taste! Soon I’m gonna eat many more while seeing an episode of Game of Thrones on our way (enjoying life!)

Ingrediens:

  • 250 g butter
  • 240 g sugar
  • 160 brown sugar
  • 2 eggs
  • 100 g oatmeal
  • 300 g wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla sugar
  • 200 g hazelnuts
  • 200 g dark chocolate

Well, this is easy: Melt the butter and mix it with the other ingredients but the nuts and the chocolate. Chop the nuts and chocolate and add it to the rest. Divide the dough in small balls on the baking sheet and squeeze them a little flatter. Bake the cookies in a preheated oven at 200 degrease Celsius in 16 minutes. Cool down on a baking rack. Done! Enjoy with a glass of cold milk!

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Sorry the poor quality of the pictures…

Post by Vibe