French, Soup

Broccoli soup with blue cheese toast

This is a creamy soup with the taste of broccoli which goes very well together with fried bread with blue cheese and roasted nuts. (The recipe is inspired by a recipe from the magazine Mersmak, from 2011.)

Serves 4

Broccoli Soup

700 g broccoli, the heads split into smaller florets and the stalks sliced
1 onion, coarsely chopped
3 dl cream
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground nutmeg
Sunflower sprouts as topping
Oil for frying

Heat the oil in a pan. Fry the sliced broccoli stems for a couple of minutes. Add the onion and broccoli florets and fry for another couple of minutes. Add the cream and spices and let simmer for approximately 5 minutes. Remove the pot from the heat and blend to a smooth soup with a hand blender. Serve it topped with sunflower sprouts and together with blue cheese toast (recipe below).

Blue Cheese Toast

8 slices of bread
150 g blue cheese, sliced
60 grams of walnuts
Olive oil for frying

Heat the oil in a frying pan. Fry the walnuts for a few minutes until they become darker brown. Put them aside. Fry the bread in oil until it gets browned on both sides. Add blue cheese slices and roasted walnuts on the bread.

Italian, Pasta

Pasta with chilli and lemon pesto, soybeans and avocado

A very green and tasty pasta dish that saturates very well! (The recipe is inspired by a recipe in the magazine Buffé, from 2014.)

Serves 4

400 g spaghetti
250 g green soybeans
1 dl capers
3 avocados, peeled, pitted and diced
2 garlic cloves, crushed
2 green chillies, coarsely chopped
60 g pine nuts
4-5 basil sprigs
1 handful bunch of parsley
Finely grated zest and juice of 1/2 lemon
1 dl olive oil
75 g Parmesan cheese, grated

Cook the spaghetti according to the instructions on the package. Make the pesto by blending garlic, chilli, pine nuts, basil, parsley, zest and juice of lemon, olive oil and parmesan cheese in a food processor to a fine-grained paste. Mix the spaghetti, pesto, capers and avocado and serve!

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.

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.

Indian, Stew

Chickpea curry with halloumi

A spicy tomato stew with chickpeas is very tasty, and with halloumi it will be even better! (The recipe is inspired by a recipe in the magazine Buffé, from 2014.)

Serves 4

1 onion, finely chopped
2 garlic cloves, crushed
460 g cooked chickpeas (drained weight)
500 g passata
65 g fresh spinach
400 g halloumi, diced
2 tsp ground cumin
2 tsp garam masala
1 tsp herb salt
0.5 tsp black pepper
Oil for frying

Heat oil in a pan. Fry the halloumi until golden brown. Put it aside. Fry the onions for a couple of minutes. Add the garlic and fry for another half a minute. Then add the remaining ingredients and let simmer for a few minutes. Serve with rice.

Italian, Risotto

Mediterranean risotto

Risotto is so good! And mixed with grilled vegetables it is even tastier!

Serves 4

4 dl risotto rice
2 bell peppers, cut into bite-sized pieces
1 zucchini, sliced
290 g marinated artichokes in oil (drained weight), cut into wedges
1 onion, finely chopped
2 dl white wine (alt. 2 dl water)
8 dl water
75 g Parmesan cheese, grated
2 tsp herb salt
1 tsp coarsely ground black pepper
Olive oil for frying and grilling

Preheat the oven to 225 °C. Mix bell peppers, zucchini and olive oil in an oven-proof dish and roast them in the oven for about 15-20 minutes, or until slightly browned. Heat oil in a large pot and fry the onion for a couple of minutes. Add the rice and wine. Bring to a boil and simmer until the wine is absorbed. Add a little water at a time so that the rice is just covered by water and cook according to cooking time on the rice package. Stir every now and then. Finally, let the water completely absorb. Remove the pan from the heat and stir in the parmesan until it has melted. Then stir in salt, pepper, grilled vegetables and artichokes. Serve the risotto with a bean salad!

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.

Italian, Soup

Italian lentil soup

There are many good recipes on Kung Markatta’s homepage! Here is my version of their Italian lenticchie soup. It’s a very rich soup with delicious flavors of root vegetables, mushrooms and herbs!

Serves 6

3 dl dried green lentils
1 carrot, sliced
1 parsnips, sliced
2 celery stalks, sliced
250 g champignons, sliced
1 onion, coarsely chopped
1 leek, sliced
2 garlic cloves, crushed
500 g crushed tomatoes
7 dl water
2 tbsp thyme
2 tsp herb salt
1.5 tsp ground black pepper
1 handful bunch of parsley
Oil for frying
Grated Parmesan cheese and olive oil for serving

Heat oil in a pan and fry all the vegetables and onions for 5 minutes. But include the garlic only the last minute. Add lentils, chopped tomatoes and water and boil for about 25-30 minutes. Add parsley and blend the soup with a hand blender. Serve it with grated Parmesan cheese and olive oil curled over.

Italian, Pasta

Creamy garlic pasta

Cream, cheese, garlic, parsley and spaghetti … I die…

Serves 4

500 g spaghetti
3 garlic cloves, crushed
3 dl cream
75 g Parmesan cheese, grated
1 handful of parsley, chopped
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
Oil for frying

Cook the spaghetti according to the instructions on the package. Heat the oil in a pan. Fry the garlic for half a minute. Add cream, salt, black and white pepper and nutmeg and let simmer for 5-10 minutes. Remove the pan from the heat and stir in the parmesan until it melts. Finally stir in parsley and the spaghetti.

Indian, Stew

Mutter Paneer

This is my new favourite dish! Homemade paneer (Indian cheese) is very tasty and creamy. It tastes yummy together with the spicy tomato sauce and green peas.

Serves 4-5

1 batch of paneer (recipe below)
1 onion, chopped
2 garlic cloves, crushed
1 tbsp finely grated ginger
4 tomatoes, chopped (or 400 g of crushed tomatoes)
3 dl green peas
0.5 dl cream
2 tsp ground coriander
1 tsp turmeric
1 tsp ground chilli pepper
1 tsp garam masala
1 tsp herb salt
Oil for frying

Make the paneer according to the recipe below. Heat the oil in a pan and fry the onion for a minute. Add garlic and ginger and fry for another half a minute. Add the tomatoes, cream and spices and simmer for about 10 minutes. Finally stir in the peas and paneer. Serve it with rice or naan or chapati (see recipe under Masala-flavored dhal with yellow peas and chapati).

Paneer

2 l milk, 3% fat
1 tbsp freshly squeezed lemon juice

Boil the milk in a large pot. Stir every now and then. Remove the pan from the heat when the milk starts to boil and add the lemon juice. Stir for a minute until it becomes a grainy liquid. Place a dish-cloth in a strainer. Pour the liquid with curd onto the cloth and let the liquid drain away (the liquid may be saved to be used to make chapati or naan bread). Squeeze the towel to make as much of the liquid as possible to go out. Flatten the curd inside the towel to a 2 cm thick cake. Put something heavy on top of it and let stand for about 30 minutes until it has become compact. Then cut the cheese into 2 cm cubes.