Nordic, Patties and burgers

Yellow pea patties with roasted root vegetables and mustard-flavored sour cream

These patties have more or less the same ingredients as yellow pea soup, so you could say that they are pea soup in the shape of patties! They are very tasty and go very well together with roasted root vegetables and mustard sour cream. The recipe is almost copied straight off from a recipe in the magazine Buffé, from 2014 (with only a few small improvements).

Serves 4

Yellow pea patties

250 g dried yellow peas
1/2 onion, coarsely chopped
1 garlic clove, crushed
0.5 dl finely chopped parsley
0.5 tbsp baking powder
0.75 dl corn starch
1 tsp herb salt
1 tsp ground black pepper
1 tsp Dijon mustard
1 tsp thyme
1 tsp marjoram
Oil for frying

Soak and cook the peas according to the instructions on the package. Blend all ingredients in a food processor to a coarse-grained mixture and form it into patties. Heat oil in a pan and fry them a few minutes on each side until they become golden brown. Serve them with roasted root vegetables and mustard sour cream (recipe below).

Roasted root vegetables

500 g beets, peeled and cut into sticks
1 swede, peeled and cut into sticks
3 parsnips, cut into sticks
Olive oil, salt and pepper to taste

Preheat the oven to 200 °C. Mix all ingredients except the parsnips on a baking sheet and roast in the oven for 20 minutes. Mix in the parsnips and roast for another 20-25 minutes until all the root vegetables have become soft.

Mustard sour cream

3 dl sour cream
1.5 tbsp Dijon mustard
2 tbsp chopped parsley
1 pinch of herb salt
1 pinch of ground black pepper

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!

DSC06678

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!

DSC06661

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!

DSC06676

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!

2013-08-30 19.04.03

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!

DSC06633

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!

DSC06315

Ingredients

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

Middle eastern, Wraps

Tortilla rolls with beets and hummus

Grated raw beets are very tasty and crunchy! The combination with hummus is fascinating! I have tried to recreate a recipe from similar rolls which I ate at the airport in Paris, which I thought were really good. I think that these are at least as good as the originals! (In the image below there is pita bread, however I discovered later that they taste better with tortilla bread, although any kind of flat bread works fine!)

Serves 6

300 g raw beets, peeled and grated (preferably with a food processor which gives long and thin pieces)
0.5 dl sesame seeds
1 handful of coriander, chopped
2 tbsp olive oil
2 batches of hummus, according to the recipe under Melon and artichoke salad with hummus
6 tortilla breads

Mix the grated beets, sesame seeds, coriander and olive oil in a bowl. Make the hummus according to the recipe earlier in the blog. Spread a line of hummus across the tortilla bread. Distribute the beet mix on top and roll it up and eat!

Fusion, Soup

Beet and lentil soup with almond and pea chutney

This is a dish with exciting flavor combinations. The soup is very hearty, which gives an exciting contrast to the tart ginger-flavored pea and almond chutney. (The recipe is inspired by a recipe in the magazine Buffé from 2013.)

Serves 5-6

Beet and lentil soup

1 onion, chopped
1 kg beets, peeled and cut into 1 cm cubes
3 carrots, cut into 1 cm cubes
3 dl dried red lentils
1 garlic clove, crushed
1 tsp herb salt
0.5 tsp ground black pepper
1 liter of water
Oil for frying
Sea salt for serving

Almond and pea chutney

200 g almonds
300 g green peas
5×5 cm ginger
2 tbsp freshly squeezed lemon juice
1 dl water

Heat the oil in a pan. Fry the almonds until they are dark brown. Put them aside. Fry the onion, garlic, beets and carrots for a couple of minutes. Add water, lentils, salt and pepper and boil for 30 minutes, or until the beets and carrots are soft. Blend the ingredients for the almond and pea chutney in a food processor into a mash. Serve the soup with a large dollop of chutney and sprinkle with sea salt.

French, Pie

Beet and goat cheese pie

I have eaten this pie 5 days in a row and I’m still hungry for more! I do not think I need say anything else. I must admit that the recipe is more or less taken straight off a recipe in the magazine Allers from 2010. The recipe was so good that almost nothing needed to be changed.

Serves 4-5

Pastry

125 g butter
3 dl wheat flour
1 egg yolk

Filling

400 grams of raw beets, peeled and diced into 2 cm cubes
2 garlic cloves, finely chopped
150 g fresh goat cheese, sliced
250 g cottage cheese
3 eggs
1 dl cream
0.5 tsp herb salt
0.5 tsp ground black pepper
2 tbsp canola oil

Topping

50 g pine nuts
1 handful bunch oregano, stripped
Oil for frying

Preheat the oven to 200 °C. Melt the butter and mix it with flour and egg yolk. Press the dough into a pie dish and bake it in the oven for 10 minutes. Mix beets, garlic and oil in an ovenproof dish and roast them in the oven for 10 minutes. Pour everything into the pre-baked pie shell. Spread goat cheese slices over the beets. Beat the eggs, cream, salt and pepper. Stir in cottage cheese and pour it all over the pie. Bake the pie for about 35 minutes or until golden. Meanwhile, fry the pine nuts in oil until they become golden brown. Sprinkle the pie with pine nuts and oregano before serving.

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.

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.

Salad, Spanish

Roasted root vegetables with feta cheese and Salsa Romesco

Roasted root vegetables go very well together with feta cheese, fresh thyme and the flavorful Salsa Romesco sauce. (The recipe is inspired by a recipe in Hälsokokboken by Ulrika Davidsson.)

Serves 5

Roasted root vegetables with feta cheese

400 g swede, peeled and cut into 1 cm thick sticks
400 g beets, peeled and cut into 1 cm thick sticks
400 g potatoes cut into 1 cm thick sticks
2 red onions, cut into wedges
3 tomatoes, cut into wedges
1 apple, cut into wedges
1 tsp herb salt
1 tsp ground black pepper
1 tsp garlic powder
0.5 dl canola oil
150 g feta cheese
1 handful bunch of thyme

Preheat the oven to 225 degrees. Mix the root vegetables with oil and spices in an ovenproof dish. Put it in the oven. Add the tomato, red onion and apple in the oven dish after 25 minutes and mix. Roast for another 20 minutes. Serve the vegetables topped with thyme and crumbled feta cheese and with salsa Romesco (see recipe below).

Salsa Romesco

80 g blanched almonds
170 g bell pepper, coarsely chopped
1 tbsp red wine vinegar
2 garlic cloves
1 tsp chiliflakes
1 tsp salt
2 dl olive oil
1 dl canola oil + 1 tablespoon for grilling

Preheat the oven to 225 °C. Mix the bell pepper with 1 tbsp of canola oil in an ovenproof dish. Roast in the oven for about 10 minutes. Blend all ingredients except the oil in a food processor into a smooth mixture. Pour each oil in a thin stream while the food processor is running to incorporate them.

Russian, Soup

Beet soup

I like food which gives me the feeling that what I am eating could be a dessert, but at the same time saturates as a main course. This feeling is given to me by this soup by the sweetness of the beets together with the creaminess of the cream and the cottage cheese.

Serves 5

1 onion
1 kg beetroots, peeled
6 dl water
3 dl cream
1 tsp herb salt
0.5 tsp ground black pepper
500 g cottage cheese

Chop the beets and the onion in a food processor. Place all ingredients, except the cottage cheese, in a pot and boil for about 7-8 minutes. Serve the soup with a large dollop of cottage cheese.

European, Fusion, Patties and burgers

Beet patties with horseradish curd

Tasty beet patties which go well together with horseradish curd and a walnut salad. It’s a very fulfilling dish even though it does not look like so much.

Serves 4

Beetroot patties

5 beets, peeled and grated
3 potatoes, grated
2 onions, grated
4 eggs
1.5 tsp herb salt
1 tsp ground black pepper
Oil for frying

Mix all ingredients, shape into patties and fry over medium heat until they have browned on both sides. Serve them with horseradish curd (recipe below) and a leaf salad with chopped walnuts and a good olive oil.

Horseradish curd

250 g curd
1 tbsp grated horseradish

Mix.