Fusion, Pasta, Stew

Creamy curry with tofu and mango

This is a festive and easily prepared dish that is very creamy and has delicious flavors of curry and mango.

Serves 5-6

1 onion, chopped
500 g tofu, diced
5 dl crème fraiche
1 mango, peeled and diced
1 tbsp yellow curry powder
1 tsp ground ginger
1 pinch of cayenne pepper
1.5 tsp herbal salt
0.5 tsp black pepper
Oil for frying

Heat the oil in a pan. Fry the onions for a few minutes. Add remaining ingredients and simmer a few minutes. Serve with spaghetti.

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.

Fusion, Indian, Thai, Wraps

Wraps with curry beans, banana, peanuts and coconut

Curry, banana, peanuts and coconut. An unbeatable combo!

Serves 4

700 g cooked black beans (drained weight)
0.5 dl of tomato purée
2.5 dl crème fraiche
1 tsp herb salt
1 tsp ground chilli pepper
1 tsp ground paprika
1 tsp yellow curry powder
0.5 tsp ground black pepper
4 bananas, sliced
8 leaves romaine lettuce
8 tortilla breads
Peanuts (at will)
Grated coconut (at will)

Mix the beans, tomato paste, crème fraiche and spices in a pot. Heat and let simmer for a couple of minutes. Make wraps by putting a lettuce in a tortilla bread and top it with the spiced beans, sliced banana, peanuts and coconut. Roll up the wrap and eat!

Indian, Soup

Corn and curry soup

This is a very easily prepared dish (it is cooked in less than 15 minutes!), and it is also very tasty! I like the combination of crisp onions, creamy crème fraiche, mild heat, curry flavor and sweet corns!

Serves 4

1 onion, chopped
1 garlic clove, crushed
460 g chickpeas (drained weight)
5 dl corn
2 dl crème fraiche
2 dl water
1 tsp herb salt
0.5 tbsp curry powder
1 tsp chilli flakes
Oil for frying

Heat the oil in a pan and fry the onion for one minute. Add the garlic and fry for another half a minute. Add the remaining ingredients and simmer for a few minutes. Serve the soup together with a good bread!

Fusion, Pasta

Pasta sauce with blue cheese, mushrooms and tofu

I have tried to cook more food without cheese lately, because I noticed that I have quite a few recipes with cheese on the blog. But when it turns out this good, I just cannot help myself…

Serves 4

250 g tofu, diced
250 g fresh champignons, sliced
100 g blue cheese
4 dl crème fraiche
2 dl water
1 garlic clove, crushed
0.5 tsp herb salt
30 g chives, chopped
1 pinch of ground black pepper
1 pinch of ground white pepper
25 g butter
Oil for frying

Heat the oil in a pan. Fry the tofu for10 minutes until it has browned. Put it aside. Fry the champignons in butter for 4-5 minutes. Include the garlic the last half-minute. Add crème fraiche, water, tofu, salt and pepper. Let the sauce simmer for a few minutes. Finally add chives and cheese and stir until the cheese melt. Serve the sauce together with freshly cooked pasta.

Fusion, Mediterranean, Stew

Festive stew with tofu, mushrooms and thyme

A creamy and herby stew with a luxurious feeling!

Serves 5

540 g tofu, diced
250 g fresh champignons, sliced
2 onions, chopped
2 garlic cloves, crushed
2 dl crème fraiche
2 dl water
0.5 dl tomato purée
1 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 handful of thyme, stripped and chopped
25 g butter
Oil for frying

Heat the oil in a pan and fry the tofu for about 10 minutes until it is golden brown. Put it aside. Fry the mushrooms in the butter for a couple of minutes. Add the garlic the last half-minute. Add crème fraiche, water, tomato purée, tofu, salt and pepper and bring it to boil. Stir in thyme and serve with rice.

Asian, Fusion, Mediterranean, Soup

Carrot soup with green lentils and ginger crème fraiche

This is a sweet and herbal soup, whose mild flavor delightfully contrast the tangy and fresh ginger crème-fraiche. (The recipe is inspired by a recipe from Linas bag of groceries.)

Serves 5

1 kg carrots, sliced
2 onions, chopped
2.5 dl dried green lentils, rinsed
2 garlic cloves, mashed
10 dl water
1 tsp herb salt
0.5 tsp black pepper
0.5 tsp cayenne pepper
1 handful fresh thyme bundle, stripped
2 dl crème fraiche
1 tbsp ginger, grated
Oil for frying

Heat oil in a pan and fry the carrots, onions and garlic for a couple of minutes. Add the lentils, water, salt, pepper and cayenne pepper. Boil for about 25 minutes until the carrots are soft. Mix the ginger with the crème fraiche. Add the thyme to the soup and blend it into a quite smooth soup with a hand blender. Serve it together with a large dollop of ginger crème fraîche.

Italian, Risotto

Chanterelle Risotto

Chanterelles are so good, and so is risotto! Therefore it is a very good idea to combine them. With this recipe the risotto will become both creamy and al dente, and get a nice tangy taste from the crème fraiche.

Serves 4

3 dl risotto rice, rinsed
30 g dried chanterelles (or about 250 g fresh)
1 onion, chopped
1 liter water
65 g rocket salad, coarsely chopped
1.5 tsp herb salt
0.75 tsp ground black pepper
2 tbsp butter
1 dl crème fraiche
100 g parmesan, grated

Fry mushrooms and onion in butter for a few minutes. Add the rice and about 4 dl water. Let the water boil away, then add 3 dl water. Repeat again and stir occasionally. Let the total cooking time be 20 minutes. Remove the rice from the heat and stir in the parmesan, crème fraiche, rocket, salt and pepper. Serve with fried green asparagus.

Indian, Soup

Lentil soup with curry and lemon

This is a fresh tasting soup with its tangy lemon flavor and a spiciness which is balanced by the creamy crème fraiche.

Serves 5

2 onions, chopped
3 dl dried red lentils, rinsed
3 potatoes
2 parsnips
1/4 celeriac, peeled
3 carrots
3 garlic cloves, crushed
1 dl freshly squeezed lemon juice
1 liter water
1.5 tbsp yellow curry powder
1 tsp chilli flakes
1 tsp turmeric
0.5 tsp ground black pepper
1.5 tsp herb salt
1.5 dl of crème fraiche
Oil for frying

Cut all the root vegetables into 2 cm cubes. Heat the oil in a pan and fry the onion for a couple of minutes. Add the root vegetables and garlic and fry for another couple of minutes. Add the water, lentils and the spices. Boil for about 12-13 minutes, until the vegetables become soft. Blend the soup quite smooth with a hand blender and stir in the lemon juice. Serve the soup with a dollop of crème fraiche.

Pasta, Tex-mex

Tex-mex pasta sauce

Tacos are really good, so why not eat them in the form of a pasta sauce, with a combination of ingredients and flavors giving that tex-mex feeling. It cannot be anything but good!

Serves 6

3 onions, chopped
3 garlic cloves, crushed
2 dl dried black beans (6 dl cooked)
400 g crushed tomatoes
2 dl creme fraiche
2 dl corn
2 green bell peppers, chopped
2 dl water
2 tsp ground chilli pepper
0.5 tsp cumin
1 tbsp oregano
1 tsp thyme
1 tsp herb salt
1 tsp coarsely ground black pepper
1 pinch cayenne pepper
500 g tagliatelle
Oil for frying

Cook the beans according to the instructions on the package. Fry the onions for a couple of minutes and include the garlic the last half a minute. Add all other ingredients (except the pasta) and let simmer for 10 minutes. Meanwhile, boil the pasta according to the directions on the package. Serve the pasta with the sauce.