Japanese, Wok

Wok with tofu, noodles and vegetables in a ginger and coconut sauce

This is a very tasty Japanese wok with tastes of coconut, ginger and lemongrass. (The recipe is inspired by the recipe “Yasai itameru” in The Wagamama Cookbook.)

Serves 6

150 g glass noodles, broken into smaller pieces
750 g firm tofu, diced
2 pak choi, shredded
1 sweet potato, peeled and shredded
1 red onion, cut into wedges
1 leek, sliced
100 g bean sprouts
1 handful bunch of cilantro
2 tbsp soy sauce
1 tsp sesame oil
1.5 tbsp lime juice
3 garlic cloves, crushed
2 tbsp finely grated fresh ginger
4 lemongrass stalks, chopped and crushed
800 g coconut milk
1 teaspoon herb salt
Oil for frying

Heat the oil in a pan. Fry garlic, ginger and lemon grass for a couple of minutes. Add the coconut milk and salt and simmer for about 15-20 minutes. Include the noodles the last couple of minutes so they will become soft. Heat the oil in another pan and fry the onion and sweet potatoes for 3-4 minutes. Add the leek and fry for another minute. Stir in tofu, pak choi, bean sprouts, cilantro, soy, sesame oil, lime juice and the coconut and ginger sauce and stir until everything has become warm. Serve!

Asian, Wok

Tofu and cabbage wok

This is a very tasty and healthy wok which saturates well, with fresh flavors of ginger and lemon. (The recipe is inspired by a recipe from Fredrik Paulún’s webpage www.isodieten.se.)

Serves 6

1 kg firm tofu, diced
1 leeks, sliced
4 carrots, finely sliced
1 cabbage head, shredded
2 garlic cloves, finely chopped
2 red chillies, finely chopped
2 tbsp finely chopped fresh ginger
230 g cooked black beans (drained weight)
180 g fresh mungbean sprouts
0.5 dl sesame seeds
1 tbsp sesame oil
1 dl soy
0.5 dl lemon juice
Oil for frying

Heat oil in a wok. Fry the sesame seeds for a couple of minutes. Add the leeks and carrots and stir-fry for 4-5 minutes. Add the cabbage, garlic, chilli and ginger and stir-fry for another couple of minutes. Stir in tofu, bean sprouts, black beans, sesame oil, soy sauce and lemon juice and mix until everything has become warm. Serve.

Asian, Fusion, Greek, Spring rolls

Spring rolls with brown rice, bean sprouts, feta and chilli

These spring rolls are wonderfully crispy, have spiciness from the chilli, crispness from the pumpkin seeds and a lovely saltiness from the feta cheese. They are dangerously good! I have got inspiration for the recipe from a recipe from the Swedish tv show Niklas mat I was told about by my friend Sofie.

Serves 4-5

270 g filo
2 dl brown rice, rinsed
180 g bean sprouts, from mung beans
1 dl pumpkin seeds
1 red onion, sliced
1 garlic clove, crushed
2 red chillies, finely chopped
150 g feta cheese, crumbled
1 tbsp soy sauce
Oil for frying and brushing

Preheat the oven at 200 °C. Cook the rice al dente according to instructions on the package. Fry the onions for a couple of minutes in oil. Add the garlic and chilli and fry another minute. Mix the onion and chilli with bean sprouts, pumpkin seeds, soy sauce, feta cheese and the cooked rice in a bowl. Portion the filling on double layers of filo and make 6 rolls. Brush them with oil and bake them in the oven for about 10-15 minutes, until they have become golden brown. Serve with a salad.

Fusion, Italian, Salad

Pasta salad with fresh sprouts and pesto cottage cheese

Pesto is so tasty! It is also very nice mixed with cottage cheese and together with a crisp salad.

Serves 6


300 g pasta
200 g sprouted beans (e.g. from chickpeas, green peas and adzuki beans)
1 cucumber, chopped
250 g cherry tomatoes
1 head of lettuce, torn into smaller pieces
Olive oil and vinegar to serververing

Cook the pasta according to the instructions on the package. Blanch the sprouts in double amount of water for about 10 minutes. Mix all the ingredients and serve the salad with the pesto cottage cheese (recipe below) and with olive oil and vinegar curled over.

Pesto cottage cheese with cashew nuts

4-5 twigs of basil
1 dl olive oil
1 dl cashew nuts
40 g parmesan cheese, grated
2 garlic cloves, crushed
1 pinch of herb salt
500 g cottage cheese

Blend all ingredients, except the cottage cheese, in a food processor into a smooth paste. Then stir in the cottage cheese.