Indian, Stew

Indian lentil curry with green beans and carrots

A tasty and spicy lentil curry with Indian flavors which goes very well together with chapati (see recipe under Masala-flavored dhal with yellow peas and chapati).

Serves 5

3 dl dried green lentils
1 onion, chopped
2 carrots, thinly sliced
350 g green beans
1 tbsp tomato paste
2 tbsp finely grated fresh ginger
2 garlic cloves, crushed
1 tbsp caraway seeds
1.3 liter of water
2 tsp herb salt
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
0.5 tsp cayenne pepper
Oil for frying

Heat oil in a pan. Fry the caraway seeds for a couple of minutes. Add the onion and fry for another couple of minutes. Add garlic, ginger and tomato paste and fry for one more minute. Add the lentils, water and all the spices and boil for 15 minutes. Add the carrots and boil another 10 minutes. Add the green beans and simmer for another couple of minutes. Serve the curry with chapati or rice.

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.

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.

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!

Soup, Spanish

Chickpea gazpacho

I found a recipe for chickpea gazpacho on Kung Markatta’s website (http://www.kungmarkatta.se/recept/visa-recept/kikartsgaspacho-746/) and thought it sounded very exotic! It was lucky that my love for adventure overcame my doubts that it would be tasty, because this was really a taste experience! Since all the ingredients are raw each ingredient in the soup contributes with a lot of flavor, so it becomes a very tasteful mix of many strong and good tastes! Do not be tempted to heat it because it will take away many of the flavors. Also, I should mention that it is extremely easy to prepare! Here is my version of the recipe:

Serves 4

400 g cooked chickpeas (drained weight)
1 onion, coarsely chopped
200 g white bread without edges, roughly chopped
1 garlic clove, crushed
1 dl olive oil
5 dl water
2 tbsp red wine vinegar
1 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground cumin

Blend all ingredients in a food processor or a blender into a smooth soup. Serve it cold with a good bread!

Morrocan, Stew

Chickpea tagine with saffron

This is a dish with north African flavors. It’s very flavorful and goes well together with couscous. The recipe is inspired by a recipe in The Meat Free Cookbook.

Serves 5

1 onion, chopped
2 garlic cloves, crushed
1 tbsp finely grated ginger
2 carrots, sliced
1 sweet potato, peeled and diced into 2 cm cubes
2 red bell peppers, cut into 2 cm pieces
2 celery stalks, sliced
1 zucchini, cut into half-moons
500 g crushed tomatoes
700 g cooked chickpeas, drained weight
1 tsp ground cumin
1 tsp ground coriander
1 tsp herb salt
0.5 g saffron
1 cinnamon stick
3 dl water
Oil for frying

Heat oil in a pan. Fry the onions for one minute. Add carrots, celery, potato, garlic and ginger and fry for another two minutes. Stir in the crushed tomatoes, water and all the spices. Boil for about 20 minutes or until the vegetables have become al dente. Add the zucchini, bell peppers and chickpeas and bring to a boil. Serve the tagine with whole wheat couscous.

Indian, Stew

Kidney beans and rice (Rajma Chawal)

This is a very common Indian dish which is very flavorful! The recipe is inspired from Vikram Vij’s recipe in the cookbook Vij’s at home. Instead of teaspoons of spices he uses tablespoons! Hence it has a lot of taste of various spices. The dish is also very easy to prepare and inexpensive! So there is no reason not to try it!

Serves 6

1 onion, chopped
2 garlic cloves, crushed
1 tbsp of finely grated ginger
500 g crushed tomatoes
1 tbsp ground cumin
1 tbsp coriander
2 tsp ground chilli peppers
1 tsp turmeric
1 tsp ground black pepper
1 tsp herb salt
700 g of cooked kidney beans (drained weight)
1 dl plain yogurt
Oil for frying (eg rapeseed oil)

Heat the oil in a pan and fry the onion for one minute. Add garlic and ginger and fry for another half a minute. Add chopped tomatoes and all the spices and simmer for about 10 minutes. Stir in kidney beans and yoghurt and bring to a boil. Serve with rice (or naan or chapati).

Crepes and pancakes, Fusion

Spinach pancakes with chili and lime butter

This is truly an experience of flavor combinations! I must confess that I would never have come up with the idea of combining vegetable pancakes with flavored butter myself, but it was really a hit! The recipe is taken (with some modifications) from the magazine Buffé from 2013. The pancakes are tasty as they are, but the chilli and lime butter really enhance the flavors, giving spiciness, tangy lime flavor and a nice garlic flavor to the dish. It is super tasty!

Serves 4

Spinach pancakes

250 g fresh spinach, blanched and chopped
1 onion, chopped
2 green chillies, chopped
2 eggs
50 g butter
1.75 dl wheat flour
1.5 dl milk
1 tbsp baking powder
0.5 tsp salt
1 tsp ground cumin
Oil for frying

Melt the butter. Separate the yolk from the white for one of the eggs. Whisk together one egg, one egg yolk, flour, milk, melted butter, baking powder, salt and ground cumin in a bowl. Stir in the onion, chilli and spinach. Whisk the egg white until stiff and fold into the batter. Fry the pancakes with about 2 tablespoons of batter per cake until they get nicely browned on both sides. Serve the pancakes with a dollop of chilli and lime butter (recipe below).

Chili and lime butter

100g butter
Finely grated zest of 1 lime
1 garlic clove, crushed
1 pinch of chilli flakes
1 pinch of herb salt

Mix all ingredients and put it in the fridge.

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!

Soup, Tex-mex

Bean soup with cheese gratinated tortilla chips

This bean soup is similar to the spicy bean soup recently posted on the blog, but this one has milder spiciness, sweetness from the corn and dangerously tasty cheese gratinated tortilla chips!

Serves 7

2 dl each of three kind of dried beans, e.g. kidney, black and borlotti beans
350 g corn
2 onions, chopped
2 garlic cloves, crushed
2 celery stalks, sliced
800 g crushed tomatoes
2 tbsp tomato purée
4 dl broth from boiling the beans
1 tsp herb salt
0.75 tsp ground black pepper
1 tsp ground cumin
1 tsp ground chilli pepper
2 tsp oregano
200 g nachos
100 g cheddar cheese, grated
Yoghurt or sour cream for serving
Oil for frying

Cook the beans according to the instructions on the packages. Save 4 dl of the broth from boiling the beans. Heat the oven to 200 °C. Heat oil in a pan and fry the onion and celery for one minute. Add garlic and fry another half a minute. Add the chopped tomatoes, beans, broth from the beans, tomato purée and all the spices and simmer for 5-10 minutes. Spread the tortilla chips on a baking sheet and spread cheese over them. Gratinate in oven for 5 minutes. Serve the soup with a dollop of yogurt or sour cream and the cheese-gratinated tortilla chips.