Appetizers

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 sautĂ©ing

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)

1060343s

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.

IMG_0813  IMG_0811  IMG_0814

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…

Image

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.

Image

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)…

ImageImageImage

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

Hokkaido Pumpkin Soup

As of yesterday we officially started our “Dinner at…” with seven of our friends. Inspired by the Danish television show by the same name, we decided that each one of us has to host once and cook a three course dinner for us all. I was the first one to host, but thankfully I had the help from my cooking (and blogging) partner! Cause wow – it takes a lot of time to cook for nine people. Still the question of how the menu should sound, was the worst. I decided to go with the theme: THE BEST OF THE SEASON.

First of we were going to have a glass of sweet champagne and some homemade salted almonds. As our appetizer, I decided to serve a fresh and creamy hokkaido pumpkin soup with roasted pumpkin seeds and cayenne pepper. This is also what I will be blogging about today – all the other recipes, you will get in the following days.

As the main course we had roasted salmon on a base of spinach pasta, cream cooked leeks and with a sauce made of apple, horseradish and lemon.

For dessert I served small apple cakes with homemade cinnamon ice cream and caramel ornaments.

So lets go back to the soup. Of course pumpkin was kinda obvious, when talking about the vegetables of the season – I mean it’s almost October and Halloween. I love soups – dont get me wrong, but a lot of times I think they look messy and just not classic and beautiful. So this time I just wanted the colors to explode and collide at the same time.

Soup for 10 persons
What you need:

  • 1 1/2 kg Hokkaido pumpkin (3.3 lbs)
  • 800 g of chopped onion (28.2 oz)
  • 3 cloves of garlic
  • 1 dl of olive oil for sautĂ©ing (0.42 cups)
  • 1 liter water (0.25 gallons)
  • 1/2 liter Greek Yoghurt (0.13 gallons)
  • Salt and pepper
  • Sugar
  • Lemon juice

Soup:

Sauté the onions and garlic for 15 minutes with salt and pepper. Let them get golden and caramelized.

Cut the pumpkin into tiny pieces. Mix it with the onions and sauté for about 5 minutes. Add the water and let it boil until the pumpkin pieces are tender. Then blend for a smooth consistency. Season with salt, pepper, lemon juice and maybe sugar.

The seeds:

Take the seeds out of the pumpkin. Turn them in olive oil and salt – maybe paprika if you like it spicy. Bake them in a preheated oven at 200°C ( 395°F). The seeds will pop when done and golden. Let them cool and keep them covered.

Heat the soup – sprinkle with seeds and serve fresh!

 IMG_0791
I will be posting the other courses soon!Until next time – have fun!

Post by Nicoline

Graham pie with spinach and feta

IMG_0608

If you like pie and like it even better if it’s healthy, then you’re gonna love this recipe! – This is a low-fat pie crust, because it is made of oil and yoghurt instead of butter! A part of the wheat flour is replaced by graham flour, which makes it more filling and nourishing!

It gets even better: spinach is one of the healthiest vegetable and contains a lot of vitamins and has a high content of iron! I served it with a good salad, and I promise you, this pie tastes great!

What you need:

Flan case:

  • 100 g wheat flour (3.5 oz)
  • 100 g grahams flour (3.5 oz)
  • 2 teaspoon salt
  • 50 g yoghurt (0,5% fat) (1.75 oz)
  • ½ dl water

Filling:

  • 300 g fresh baby spinach (10.5 oz)
  • 150 g feta (5.3 oz)
  • 4 eggs
  • 1 dl milk (0.42 cup)
  • 2 dl Greek yoghurt or curd (0.84 cup)
  • Salt and pepper
  • Handful flawed cheese

First, mix all the ingredients for the crust together and knead it until it’s homogeneous. Put it in a freezer bag and let it rest in the refrigerator in about 30 min.

Preheat the oven to 200°C (395°F) Then, butter a form and press the dough out in it. Prick the dough with a fork and bake it in 20 min.

Doing the time, make the filling. Wash the spinach and heat it with a little water in a pot until it “falls down” (but make sure it doesn’t gets to soft!). Season with salt and pepper.

Whip eggs, Greek yoghurt, milk, salt and pepper together. Distribute the spinach on the crust, pour the egg mass on it, and top it with crumbled feta. Bake it in 20 min, 200°C (395°F). At last, put the flawed cheese on and put it back in the oven again and let it bake for another 5-7 min until it is firm and golden.

Enjoy! Hope you’ll like it.

IMG_0603

Post by Vibe

Tomato and zucchini pie

Yesterday night I decided to make a vegetable pie. But normally my family only eats one type of pies, so it had to be done in the last minute. I wanted to make something rustic that would fit the fall season, so I ended up with a tomato and zucchini pie recipe that I had found on recipegirl.com

I put a lot more vegetables in it though, and then we ate it with a roasted whole chicken – SO delicious!

What you need:
Piecrust:

  • 4 dl of flour (1 3/4 cups)
  • 2/3 dl whole grain cornmeal (1/4 cups)
  • 2 tbsp white sugar
  • 1/2 tsp salt
  • 120 g butter (4.25 oz)
  • 3/4 dl buttermilk (1/3 cups)

Filling:

  • 2 leeks cut into thin slices
  • 1 tbsp olive oil or butter
  • 2 1/4 dl shredded white cheese of own choice (I used Gouda) (1 cup)
  • 12-15 cherry tomatoes depending on the size, sliced in half
  • 1 small zucchini (half if big) thinly sliced
  • Small handful of chopped basil
  • Salt and pebber for seasoning

Start by preparing the leeks and sauté them in olive oil or butter until lightly browned. Then set them aside to cool.

Preheat the oven to 180°C (350°F). For the crust, start by combining flour, cornmeal, sugar and salt in a bowl. Then add the butter and work it until the mixture is like a lot of crumbs. Add the buttermilk and keep kneading the dough until its a smooth ball. Then place it on a baking sheet and roll it out into a circle.

Sprinkle the leeks around the middle of the circle, leaving about 4 cm (1 1/2 inch) border around the edge. Add cheese, zucchini and tomato. Then folk the edges toward the middle. Last sprinkle the basil on top and season with salt and pepper.

Bake for about 45 minutes to an hour until the crust is golden brown.

Billede 1

Billede 4
Hope you like it – Until next time!

Post by Nicoline

Easy can be tasty.

Lets start with something as simple as the Italian delicacy Caprese.  The great thing about this course is that it can be interpreted in many different ways. You can make it as a light, but delicious lunch, a summer snack or as a classical and beautiful appetizer.

Image

 

This recipe is for two persons.
You will need:

  • 2 tomatoes
  • 1-2 balls of fresh mozzarella (preferably buffalo mozzarella, 125 grams)
  • Fresh basil leaves
  • Olive oil
  • Salt and pebber

So there are two ways to prepare this. The easy one and the one just a bit harder.

Easy: Cut tomato and mozzarella slices. Layer them on a plate. Pour just a bit of oil over and sprinkle a pinch of salt. Then you grind pebber over and top it all with basil leaves. Ready to serve.

The bit harder: This is good for a more formal use. Take a tomato and slice it – though not completely through. It has to hold a piece of cheese, so make sure that it is stable. Then slice the mozzarella and fill in the tomato. Pour a bit of oil over it and add just a pinch of salt. Then grind pebber and do your finish touch by placing the basil leaves.

Hope you like our first post.

Until next time – enjoy every meal, because there’s never one alike.