Spinach

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

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!

Graham pie with spinach and feta

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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.

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Post by Vibe