Salad, Tex-mex

Vegetarian nachos platter

A vegetarian version of a classic dish! Feel free to make more cheese gratinated nachos than in the recipe and eat as a snack, it’s dangerously good!

Serves 4

1 batch of fried black beans (see recipe under Corn tortillas with fried beans and guacamole)
130 g tortilla chips
100 g cheese, e.g. cheddar, grated
2 dl sour cream
100 g salsa sauce
2 tomatoes, finely chopped
2 bell peppers, finely chopped
1 red onion, finely chopped
200 g corn

Preheat the oven to 225 °C. Spread the tortilla chips on a baking sheet and sprinkle with the grated cheese. Gratinate in the oven until the cheese bubbles, about 5 minutes. Prepare the fried black beans according to the recipe earlier in the blog. Mix the chopped vegetables and corn. Serve the cheese gratinated nachos with vegetables, fried black beans, a dollop of sour cream and salsa sauce.

Salad, South American

Quinoa with black beans and cumin

This is an easily prepared and tasty dish which also saturates very well. Stir-fried broccoli is such a tasty side dish, it’s like candy! (The recipe is inspired by the recipe “Quinoa with Black Beans and Cumin” from www.allrecipes.co.uk.)

Serves 4

2 dl quinoa, rinsed
460 g cooked black beans (drained weight)
200 g corn
1 onion, chopped
2 garlic cloves, crushed
1.5 tsp ground cumin
1 pinch of cayenne pepper
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Heat the oil in a pan and fry the onion for a couple of minutes. Include the garlic the last half-minute. Add spices, quinoa and water as directed on the quinoa package and cook according to the designated cooking time. Stir in the cooked beans and corn. Serve with stir-fried broccoli!

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.

Fusion, Salad

Chili and garlic-flavored bean salad with broccoli and mozzarella

This is a very tasty salad with balanced flavors of tangy capers, hot chilli and spicy garlic, coriander and pepper. Crunchy broccoli and mild mozzarella also contribute to the party in your mouth!

Serves 4

2.5 dl dried green lentils
500 g fresh broccoli, divided into small florets
200 g mozzarella, diced
70 g capers
4 garlic cloves, sliced
1 red chilli, chopped
1 handful of cilantro, chopped
0.5 tsp herb salt
0.5 tsp ground black pepper
Olive oil for frying

Boil the lentils according to the instructions on the package. Heat the oil in a pan and fry the broccoli for a few minutes. Add the garlic and chilli and fry another minute. Finally mix all the ingredients in a bowl.

European, Patties and burgers, Salad

Root vegetable patties with bean salad and yogurt

These patties have a delightful taste of various root vegetables, and since they are fried raw they feel very fresh and crisp. The patties go very well together with a bean salad with corn and a dollop of yoghurt!

Serves 5

Root vegetable patties

300g carrots, roughly grated
300 g swede, peeled and grated
300 g celeriac, peeled and grated
3 eggs
1 leek, sliced
1 handful bunch of thyme, stripped and chopped
1.5 tsp herbal salt
0.75 tsp ground black pepper
Yoghurt for serving

Mix all ingredients and shape the batter into patties. Fry them over low heat until they get browned on both sides. Serve them with a bean salad (recipe below) and a dollop of yoghurt!

Bean salad with corn

230 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
1/2 red onion, chopped
150 g corn
2 tbsp olive oil
1 tbsp balsamic vinegar
1 pinch of herb salt
1 pinch of ground black pepper

Mix.

French, Salad

Salad with beets, nuts and blue cheese

Nuts, cheese and beets are so good together! Together with wheat berry, crispy leaves and a tasty dressing with mustard and lemon becomes a top notch salad!

Serves 5
Salad

1 kg beets
230 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
150 g mixed nuts
150 g blue cheese, divided into smaller pieces
1.5 dl wheat berries
125 g leaf salad
Oil for frying

Dressing

0.75 dl olive oil
1 tsp Dijon mustard
1 tbsp lemon juice
0.5 tsp herb salt
0.5 tsp ground black pepper
1 garlic clove, crushed

Boil the beets until soft (about 30-50 minutes depending on the size). Peel and dice them. Boil the wheat berry according to the instructions on the package. Fry the nuts in oil until they become golden brown. Mix the ingredients in the dressing. Mix the ingredients in the salad and stir in the dressing.

Mediterranean, Patties and burgers, Salad

Millet patties with bean salad and herb tzatziki

This is a flavorful dish full of goodies. The bean salad is crammed with vegetables and spices with refreshing flavors. The flavor of the tzaztiki is augmented with the fresh herbs. Millet, which is a very healthy and mineral-rich grain, gives a nice and herbal flavor to the millet patties. (The recipe for the millet patties is inspired from a recipe on the back of millet package from Saltå Kvarn and the bean salad recipe is inspired from a recipe on the back of the kidney bean package from Zeta.)

Serves 6

Millet patties

2.5 dl millet
2 eggs
1 onion, chopped
0.5 tsp herb salt
1 tsp ground coriander
1 tsp ground black pepper
1 pinch cayenne pepper
Oil for frying

Cook the millet according to the instructions on the packet. Mix all ingredients and shape the batter into patties. Fry them over medium heat a few minutes on each side until they get a nice golden brown color. Serve the patties with bean salad and herb tzatziki (recipes below).

Bean salad

460 g of cooked kidney beans (drained weight)
1 red chilli, finely chopped
3 celery stalks, sliced
1 red onion, finely chopped
250 g cherry tomatoes, roughly chopped
0.5 dl olive oil
0.5 dl white wine vinegar
1 handful of parsley, chopped
0.5 tsp ground black pepper
1 pinch of herb salt

Mix all ingredients.

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Herb tzatziki

5 dl thick yoghurt
1 garlic clove, crushed
1/2 cucumber, grated
1 handful of chives, chopped
5 rosemary sprigs, stripped and chopped

Mix.

Middle eastern, Salad

Melon and artichoke salad with hummus

Melon is so delicious, and it makes this salad very fruity and juicy. It is also a very nice contrast to the nutty flavor of the cashew nuts and the flavorful hummus.  Thus, I hereby share with you my well optimized and tastiest hummus recipe! (The recipe for the salad is inspired by a recipe in the magazine Buffé from 2009.)

Serves 4

Melon and artichoke salad

1 cantaloupe, peeled and split into 2 cm cubes
3 fresh artichokes (or 1 can of artichoke hearts)
70 g rocket salad
150 g cashew nuts
3 avocados, peeled and diced
Juice of one lemon
2 tbsp olive oil
Oil for frying

Boil the artichokes in salted water for about 45 minutes. Remove the leaves and put them in a bowl. Cut off the stems and remove the “beard”. Cut the hearts into smaller pieces. Heat the oil in a pan and fry the cashew nuts until golden. Mix cantaloupe, artichoke hearts, rocket, cashew nuts, avocado, lemon juice and oil. Serve the salad with hummus (recipe below) and eat the meaty part of the artichoke leaves as a snack.

My tastiest hummus

230 g cooked chickpeas (drained weight)
1 dl olive oil
1 garlic clove, crushed
2 tsbp lemon juice
2 tbsp tahini
1 tsp ground cumin
0.5 tsp herb salt

Blend all ingredients in a food processor until smooth.

Mediterranean, Salad

Goat cheese salad with fig, pomegranate and pine nuts

This is really like candy! To make the salad more fulfilling, do not hesitate to add any kind of beans or lentils.

Serves 4

200 g soft goat cheese, divided into 1 cm cubes
100 g mâché salad
100 g pea sprouts, coarsely chopped
Seeds from one pomegranate
70 g pine nuts
4 fresh figs, cut into wedges
Olive oil and crema di balsamico to drizzle
Oil for frying

Fry the pine nuts in oil until they become golden brown. Mix all ingredients in a bowl or put them in layers on a plate. Drizzle with olive oil and crema di balsamico.