Recipes

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

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!

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

Spain en mi casa

We can all be longing for those late nights out in the heat, heating a delicious restaurants and having a glass of cooled white or red wine. Well sometimes its not so hard to create an illusion. At least thats what I did in the weekend along with three of my Spanish classmates. We had decided to cook Paella, but since seafood is pretty expensive and takes longer time to prepare, we sticked with chicken and chorizo sausage. Chicken isn’t exactly plain Spanish, but it goes well with the rice and the sausage. Chorizo on the other hand is basically the essence of Spanish sausage, and it tastes wonderfully.

What you need:

  • A bit of butter for frying
  • 2-4 roughly minced shallots
  • About a 100 grams chorizo in edible pieces (3.5 oz) – add more if you want to!
  • 4 dl parboiled rice (1.7 cups)
  • 6 dl vegetable bouillion (2.5 cups) – I would take 1 cube of bouillon and 6 dl hot water, but it depends on how you make the bouillon.
  • ½ tsp saffron (or just as theres a little bit sprinkled over the dish – you can exchange it with paprika if you want, since saffron is terribly expensive)
  • Salt and pepper
  • 300 grams of chopped chicken (10.5 oz)
  • 2 red peppers, nicely chopped
  • 200 gram defrosted peas (7 oz)
  • Feta or another white cheese
  • 1-2 lemons

Heat up a big (almost enormous) pan by melting some butter without burning it. Start by grilling the chicken and then putting it aside in a bowl. Then you sauté the onions together with the chorizo for about 2 minutes. Add the rice and sauté for another minute or so. Then add the bouillon along with saffron (or paprika), pepper, and salt. Boil the dish for 10-15 minutes. Then add the chicken, pepper fruit, and peas and let it boil for another 5 minutes at low heat. Turn it over once in a while. Add the feta and taste to see if the rice is cooked. End by placing slices of lemon on top of it.

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Serve with a glass of red wine – I would prefer a wine with a sweet touch as it goes well with the spiced paella.

Enjoy!

Post by Nicoline

Eggs for a good morning

Yesterday I read this article about how a lot of women – single and married – don’t know how to make a simple scrambled egg. That is a total disaster to me. Eggs are one of the easiest things to make as soon as you get a hold of it. 

What you need for about 3 people:

  • 5 normal size eggs
  • Preferably milk – this is only if you’re on a saving plan or if you want to have a creamier and softer result. 
  • Preferably meat and vegetables 
    – I love smoked salmon or small pieces of cooked ham
    – Of vegetables I would use red pepper, green onion and maybe spinach, but you can use whatever you want. 
  • Spices – salt and pepper, maybe paprika (adding paprika makes the egg look dirty, so if you want it to have that egg white/yellow color, don’t add paprika). 

You start by heating up a pan with a bit of fat – I would use a nonstick oil spray, but you can use butter as well – just be careful so it won’t burn. Also DO NOT use olive oil as it doesn’t go well with high temperatures on a pan. 

While heating the pan get a bowl ready and crack the eggs into the bowl – NOT the pan. Cracking them on the pan will make them fry rather than cook. Whisk the egg together in the bowl and add your spices – only add salt if you’re not adding meat, as it will add plenty of salt.  When whisking the spices into the bowl – add sliced meat and vegetables. I prefer small pieces, so it will be mouth fit rather than having to cut out the pieces on the plate. 

When you’ve mixed all ingredients, pour the mixture onto the pan and let it heat for just a little while. Start by scrambling the eggs, but stop as soon as it starts taking form. Now you need to fold it rather than scrambling, as it keeps the egg fluffy and delicious. 

Finish result: 
For me it was along with bread with cheese and grapes (strange mix, but its actually quite good, if you don’t want bacon or sausage). 

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Spicy Curry Wok with Chicken

Folks! Here comes a delicious and spicy recipe on Chicken Wok with a lot vegetables. Tastes really good and is full of vitamins.
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Ingrediens (4 persons):

  • 2 chilis (depends on how strong you like your food – I think two is perfect)
  • 3 tablespoons curry powder
  • 3 dl sunflower oil (1.27 cups)
  • 250 g chicken (8.8 oz)
  • A handful carrots
  • 5 big bouquets of broccoli
  • 5 big bouquets of cauliflower
  • 1 can coconut milk (1.5 cups)
  • 2.5 dl cream (1 cup)
  • 1 red pepper
  • Handful water chesnuts
  • A tiny squeeze Lemon
  • About 250 g Rice (preferably coarsed) (8.8 oz)

Boil the rice after the reference on the packet. Slice chicken and vegetables in pieces, and pour boiling water over the vegetables (except the water chesnuts and the pepper) that you place in a sieve, so the vegetables won’t get too soft. Slice chili in small pieces. Heat up oil and add chili, salt, pepper and two tablespoons curry in a wok-pot. When it sizzles add the chicken and fry it until it’s well-done and not raw inside anymore – We don’t want anyone to get sick, do we? 😉 ! When the chicken is done, put it on a clean plate. Next, you fry the vegetables in the pot, and add 1 tablespoon curry and a little salt. Add coconut Milk and cream and let it boil slowly at low temperature. At last – add the pepper, the water chesnuts and a little lemon. Rice should be ready now and dinner is done. Well done, food is ready!

Post by Vibe