Mediterranean, Side dish

Mashed beans with pistachio and rosemary sprinkle

Mashed beans is a perfect side dish for vegetarian food, because it is full of high quality proteins. Hence, it goes very well together with e.g. carrot patties (see recipe under Carrot and sunflower seed patties with potatoes, curry yoghurt and bean salad). This is a version with white beans and cream cheese which is very creamy and delicious!

Serves 4

460 g cooked white beans (drained weight)
200 g cream cheese
0.5 tsp herbal salt
1 pinch of ground black pepper
1 pinch of ground white pepper
100 g pistachios, coarsely chopped
3-4 sprigs of rosemary, stripped
Oil for frying

Blend beans, cream cheese, salt and pepper in a food processor. Heat oil in a pan and fry pistachios and rosemary a couple of minutes until the nuts are slightly browned. Serve the bean mash sprinkled with pistachio and rosemary.

Mediterranean, Patties and burgers

Potato cakes with feta cheese and thyme

Simple and delicious! (The recipe is inspired by a recipe in the magazine Allers, from 2009.)

Serves 4

500 g potatoes, grated
1 onion, grated
2 eggs
150 g feta cheese, coarsely crumbled
1 tbsp thyme
2 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
Oil for frying

Mix all ingredients and shape the batter into patties. Heat oil in a pan and fry them a few minutes on each side until golden brown. Serve with a cabbage salad with mandarin.

American, Fusion, Mediterranean, Patties and burgers

Lentil burgers with feta cheese and sun-dried tomatoes and coleslaw

These lentil burgers have a delicious Mediterranean taste. They are nice to eat with any type of side dish. Here is a suggestion with coleslaw, which is so good!

Serves 4

1 batch lentil burgers (recipe below)
1 batch coleslaw (recipe below)
1 batch garlic yoghurt (recipe below)
8 hamburger buns (preferably wholemeal)
8 lettuce leaves
1/2 red onion, sliced
1 tomato, sliced

Prepare the lentil burgers, coleslaw and garlic yoghurt according to the recipes below. Serve the burgers in hamburger buns together with lettuce leaf, garlic yogurt, sliced tomato and red onion.

Lentil burgers with feta cheese and sun-dried tomatoes

2 dl red lentils
2 carrots, roughly grated
1 onion, finely chopped
1 dl sunflower seeds
3 dl oatmeal
150 g feta cheese, coarsely crumbled
1 dl sun-dried tomatoes, shredded
1 tsp herb salt
1 tsp ground chilli pepper
2 tsp oregano
Oil for frying

Boil the lentils according to the instructions on the package. Mix them with the other ingredients. Shape the batter to 8 burgers and fry them in oil until they become browned on both sides.

Coleslaw

400 g white cabbage, shredded
2 carrots, cut into thin sticks
1/2 red onion, chopped
2.5 dl crème fraiche
1 tbsp tomato paste
1 tsp Dijon mustard
0.5 tsp herb salt
0.5 tsp ground black pepper

Mix.

Garlic Yoghurt

2 dl yoghurt
1 garlic cloves, crushed

Mix.

Mediterranean, Salad

Salad Inspiration!

Here I will share with you some inspiration how to combine fresh vegetables into tasty salads. I haven’t mentioned any amounts in the recipes, just mix at will. It is hard to fail!

Goat cheese salad with beets and pine nuts

Goat cheese with pine nuts and beets is an unbeatable combination!

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Ingredients

Soft goat cheese, sliced
Beets, cooked, peeled and sliced
Pine nuts, fried in oil
Leaf salad
Olive oil
Balsamico

A green plate

Stir-fried broccoli is so crunchy and tasty, it’s like candy! Especially with a lot of sea salt sprinkled on it!

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Ingredients

Green bell pepper, sliced
Fresh green beans, stir-fried in oil
Broccoli, stir-fried in oil
Sea salt, sprinkled over

Tomato and mozzarella salad with pesto

With fresh grown tomatoes this salad is insanely tasty!

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Ingredients

Tomatoes, sliced
Mozzarella, sliced
Pesto (see recipe for regular pesto under Pasta with pesto and Mediterranean bean salad or goat cheese pesto under Walnut, parsley and goat cheese pesto with pasta potatoes and green beans)
Leaves from a sprig of basil
Olive oil, drizzled over

Stir-fried broccoli and green bean salad with goat cheese

I found a locally produced and really creamy salad cheese made from goat marinated in oil and herbs at the farmer’s market, which was really delicious. I can really recommend to look for such a cheese!

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Ingredients

Broccoli, stir-fried in oil
Fresh green beans, stir-fried in oil
Fresh goat cheese (preferably marinated in oil and herbs)
Leaf salad
Olive oil
Sea salt, sprinkled over

Apple and walnut salad with white beans

I really like tart apples. They go very well together with walnuts and green leaves!

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Ingredients

Cooked white beans
Apple, diced
Walnuts, fried in oil
Leaf salad
Olive oil
Sea salt
Black pepper, freshly ground

Greek salad

A classic that never goes wrong!

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Ingredients

Feta cheese
Red onion, thinly sliced
Olives
Cucumber, sliced
Tomatoes, cut into smaller pieces
Olive oil
Oregano

Mediterranean, Salad

Oven-roasted salad with artichokes and mushrooms

Oven-roasted vegetables with thyme and garlic together with a good cheese, crispy rocket salad and crunchy pumpkin seeds, it’s magical! (The recipe is inspired by a recipe in the magazine Buffé from 2013.)

Serves 4

500 g Jerusalem artichokes, cut into smaller pieces (preferably with skin on)
250 g champignons, sliced
2 red onions, cut into wedges
2 garlic cloves, crushed
1 handful bunch of thyme, scratched
200 g mature cheese, cut into 1 cm cubes
75 g rocket
1 dl toasted pumpkin seeds
1 tsp herb salt
0.75 tsp black pepper
Olive oil for roasting
Balsamic vinegar for serving

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Preheat the oven to 225 °C. Mix champignons, red onions, Jerusalem artichokes, garlic, salt, pepper and olive oil in an ovenproof dish. Roast in the oven for about 30 minutes. Mix cheese and rocket salad with the grilled vegetables. Sprinkle the salad with pumpkin seeds and drizzle with balsamic vinegar before serving.

Mediterranean, Soup

Tomato soup with egg sandwiches with homemade lemon mayonnaise

This tomato soup is very hearty and tasty. Together with egg sandwiches with homemade lemon mayonnaise, which is so good, it becomes very fulfilling.

Serves 5

Tomato soup

1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 garlic clove, mashed
1.5 kg crushed tomatoes
2 dl water
2 tsp ground paprika
2 tsp thyme
1 tsp herb salt
0.5 tsp ground black pepper
20 g chives, coarsely chopped
4-5 basil stalks, coarsely chopped
Oil for frying
Olive oil for serving

Heat oil in a pan and fry the onion, carrots, celery and garlic for a couple of minutes. Add the crushed tomatoes, water and the dry spices and boil for about 25 minutes, until the vegetables have become soft. Add basil and chives and blend it into a smooth soup with a hand blender. Serve the soup with olive oil curled over and together with egg sandwiches with homemade lemon mayonnaise (recipe below).

Lemon Mayonnaise

1 egg yolk
1.5 dl sunflower oil
1 pinch of herb salt
1 tbsp lemon juice

Bring all ingredients to room temperate. Whisk together the egg yolk, salt and lemon juice. Add the oil dropwise with constant whipping until all the oil has been incorporated. Add it very slowly in the beginning so it doesn’t curdle.

Mediterranean, Soup

White bean soup with Mediterranean flavors

The soup may not look like much, but it is full of tasty Mediterranean flavors! (The recipe is inspired by a recipe in the magazine Buffé from 2009.)

Serves 4-5

4 dl dried large white beans
2 red onions, roughly chopped
2 red bell peppers, roughly chopped
3 celery stalks, roughly chopped
2 garlic cloves, crushed
8 dl broth from boiling the beans
20 g parsley
20 g dill
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Cook the beans according to the instructions on the package. Save 8 dl of broth from boiling the beans. Heat oil in a pan and fry onion, bell pepper, celery and garlic for a couple of minutes. Add the bean broth, half of the beans, salt and pepper and let simmer for a few minutes. Add the parsley and dill and blend the soup smooth with a hand blender. Add the rest of the beans and serve it with good bread.

Mediterranean, Pasta

Walnut, parsley and goat cheese pesto with pasta, potatoes and green beans

This pesto is insanely good! I could eat it all with a spoon straight off. But it also goes very well together with pasta, potatoes and lightly cooked green beans. (The recipe is inspired by Hugh Fearnley-Whittingstall’s recipe “Pasta with pesto and green beans” from the tv show River Cottage.)

Serves 6

600 g potatoes, cut into wedges (preferably with the skin on)
300 g green beans
300 g yellow beans
250 g pasta
70 g walnuts
70 g hard goat cheese, e.g. Chevrette, grated
1 handful bunch of parsley
1.5 dl olive oil
1 garlic clove, crushed
1 pinch of ground black pepper
Oil for frying

Cook the pasta according to the instructions on the package. Add the potato wedges the last 7-8 minutes and the string beans the last minute. Heat oil in a pan and fry the walnuts until they are darker brown. Blend walnuts, cheese, parsley, olive oil, garlic and black pepper in a food processor into a paste. Mix the pesto with pasta, potato wedges and beans. Serve the dish with e.g. cooked beets.

Lasagna and gratin, Mediterranean

Eggplant gratin with goat cheese

If you like eggplant and goat cheese, this recipe is a must try! To avoid that the gratin becomes too watery you can salt the eggplant or slightly fry before it is used, but I prefer the more efficient method below:

Serves 5

1 onion, chopped
2 garlic cloves, crushed
800 g crushed tomatoes
1 tsp herb salt
0.5 tsp ground black pepper
700 g eggplant (about 2-3), sliced lengthwise into about 1/2 cm thick slices
400 g soft goat cheese, sliced
4-5 sprigs of basil, coarsely chopped
Oil for frying

Heat the oven to 200 °C. Heat the oil in a saucepan and fry the onion for a couple of minutes. Include the garlic the last half-minute. Add the chopped tomatoes, salt and pepper and simmer for about 15 minutes. Place a layer of eggplant slices in an ovenproof dish, followed by a layer of tomato sauce and a layer of goat cheese. Repeat this two more times and gratinate it in the oven for about 35-40 minutes, until it is bubbling and the cheese is browned. Sprinkle the gratin with basil and serve it with rocket salad with olive oil curled over.

Mediterranean, Pizza

Pizza with beets and goat cheese

Beets are so tasty! So why not make a pizza of them together with grilled goat cheese on a crispy pizza base flavored with olive oil, red onion and rosemary! (The recipe for the pizza base is taken from Rutiga kokboken of ICA Provkök.)

Serves 4-5

Pizza base

25 g fresh yeast
2 dl water, 37 °C
1 tbsp oil
5 dl flour
0.5 tsp salt

Topping

250 g raw beets, peeled and sliced
400 g goat cheese, sliced
1 red onion, sliced
1 tbsp rosemary
1 dl olive oil

Crumble the yeast into a bowl and stir the water into it. Add the remaining ingredients for the pizza dough and knead them into a smooth dough. Prove it, covered with a baking cloth, for about 30-40 minutes. Preheat the oven to 250 °C. When the dough is proved, knead it and divide it in four parts. Roll them out to thin round cakes. Prove them on a baking sheet for about 10 minutes. Meanwhile, spread the beets, onions and goat cheese on top. Sprinkle with rosemary and drizzle olive oil. Bake them in the oven for about 15 minutes, or until golden.