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.

French, Omelette

Chanterelle omelette with garlic cream cheese

There are lots of goodies in this dish: chantarelles, garlic, cream cheese and apple. A really good combo!

Serves 3-4

500 g chanterelles
6 eggs
3 dl milk
1 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
200 g cream cheese
1 garlic clove, crushed
25 g butter

Whisk together eggs, milk, salt, pepper and nutmeg. Mix the cream cheese with garlic. Heat a frying pan and add the chanterelles in the dry pan. Let the water simmer away. Then add the butter and fry for a few minutes. Add the egg mixture and fry over low heat until it is solidified but still a bit creamy. Poke with a spatula to the bottom of the omelette sometimes to make raw batter go down and become cooked. Finally, put dollops of garlic cream cheese over the omelette and let it melt slightly. Serve the omelette with an apple and rocket salad!

French, Pie

Nutty cheese pie

I don’t know what it is, but there is something magical about the combination of cheese and nuts, it’s dangerously good! This pie which is made of cream is very creamy, which goes very well together with the crunchy nuts.

Serves 4-5

Pastry

250 g curd
2.5 dl wheat flour

Filling

3 dl grated cheese, e.g. cheddar
3 eggs
3 dl cream
0.5 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg

Topping

200 g hazelnuts
Oil for frying

Heat the oven to 200 °C. Knead the curd and flour and press the dough into a pie dish. Bake it in the oven for 10 minutes. Whisk together eggs, cream and spices for the filling. Spread the grated cheese in the pre-baked pie crust and pour the egg mixture over. Bake the pie in the oven for 20-25 minutes or until it is golden brown. Fry the hazelnuts in oil until they are dark brown. Let them cool slightly and coarsely chop them. Serve the pie with chopped nuts and a green salad!

Omelette, Spanish

Frittata with corn and cheese

This dish includes many goodies! (The recipe is inspired by a recipe from the magazine Mersmak from 2012.)

Serves 5

500 g potatoes, thinly sliced
8 eggs
2 dl milk
1.5 tsp herb salt
0.5 tsp ground black pepper
150 g cream cheese with garlic
2 dl corn
2 tsp oregano

Heat the oven to 200 °C. Put the potatoes in an ovenproof dish. Whisk together eggs, milk, salt and pepper and pour it over the potatoes. Cook in the oven for about 15 minutes. Spread dollops of the cream cheese, corn and oregano over the frittata and cook for another 35-40 minutes. Serve with a salad.

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, Pie

Potato, cheese and onion pie with rosemary

I really like the taste of this pie. It has many tasty ingredients but no flavor takes over, but all instead contribute to a unique combination of the different mild flavors. The pie crust is made only of curd and flour which makes it crispy and not as heavy as a puff pastry, which is ideal when making a cheese pie I think.

Serves 4

Pastry

250 g Kesella
2.5 dl wholemeal wheat flour

Filling

3 eggs
3 dl milk
1 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
400 g potatoes (about 4), thinly sliced
150 g Cheddar cheese, grated
150 g feta cheese, crumbled
1 red onion, sliced
2 rosemary sprigs, stripped

Heat the oven to 200 °C. Knead the curd and flour into a dough. Press the dough into a pie dish and prick it with a fork. Bake it in oven for about 10 minutes. Whisk together egg, milk and spices. Spread the potato slices in the bottom of the pre-baked pie crust. Spread cheddar cheese and feta cheese over the potatoes. Top with onion rings and rosemary and pour the egg mixture over. Bake the pie in the oven for about 35 minutes or until the potatoes are soft and the pie is golden brown.

Mediterranean, Pie

Cheese pie with Mediterranean salad

Cheese pie is very yummy and goes well together with Mediterranean flavors of olives, tomatoes and pine nuts. Soybean flour gives a tasty and protein rich pastry.

Serves 4-5

Pastry

1.25 dl curd
75 g butter
2 dl soybean flour
1.5 dl wholemeal flour
1 tbsp cold water

Filling

4 eggs
2 dl cream
2 dl milk
200 g matured cheese, grated
0.5 tsp herb salt
0.5 tsp ground black pepper
0.5 tsp ground white pepper
1 pinch ground nutmeg

Heat the oven to 200 °C. Mix the ingredients for the crust, but mix in the water at last. Press the dough into a pie dish and pre-bake it in the oven for 10 minutes. Whisk together all the ingredients, except the cheese, for the filling. Spread the cheese in the pie shell and pour over the egg mixture. Bake the pie in the oven for about 25 minutes. Serve the pie with the cruchy salad (recipe below).

Mediterranean salad

250 g cherry tomatoes
150 g leaf salad
130 g Kalamata olives
1 red onion, sliced
2 tbsp olive oil
60 g pine nuts
Oil for frying

Fry the pine nuts in oil until they become golden brown. Mix them with other ingredients in the salad.

French, Pie

Cheese pie with asparagus and pumpkin seeds

A pie which gives a feeling of summer with the fresh asparagus, crunchy pumpkin seeds and a creamy eggs with cream, parmesan and cheddar cheese.

Serves 4

Pastry

75 g butter
1.25 dl curd
3.5 dl whole wheat flower
2 tbsp cold water

Filling

4 eggs
3 dl cream
1 dl milk
250 g asparagus, cut into 3 cm long pieces
1 dl pumpkin seeds
80 g parmesan cheese, grated
80 g cheddar, grated
0.5 tsp herb salt
0.5 tsp ground black pepper
0.5 tsp ground white pepper

Heat the oven to 200 °C. Mix butter, curd and flour into a crumble in a food processor. Add water and mix quickly to a dough. Whisk together eggs, cream, milk, salt and pepper. Spread asparagus, grated cheese and pumpkin seeds in the pre-baked pie shell and pour over the egg mixture. Bake the pie in the oven for about 25 minutes or until golden brown. Serve it with a salad!

Greek, Pie

Spinach and feta cheese pie

This pie has a wonderfully thin and crispy pie crust of filo. With the tasty filling of spinach, feta cheese and garlic with a touch of sesame seeds and mint it really is a hit! (The recipe is insirerat a recipe from “Det vegetariska köket” by Lotta Brinck.)

Serves 4-5

130 g filo
250 g fresh spinach, blanched
1 leek, sliced
150 g feta cheese, crumbled
3 eggs
2 dl milk
1 garlic clove, crushed
1 tsp dried mint
0.5 tsp herb salt
2 tbsp sesame seeds

Heat the oven to 200 °C. Cover a pie dish with filo pastry. Whisk the eggs and milk and stir in the garlic, salt and mint. Spread spinach, leek and feta cheese on the pie crust. Pour the egg mixture and top with sesame seeds. Bake it in the oven for about 30 minutes or until the egg mixture has solidified and the pie is golden.

American, Breakfast and snacks, Crepes and pancakes

Protein pancakes

This is a classic breakfast for me! I usually make a batch in the weekend and freeze it. Each evening I put some pancakes and a bowl of frozen berries in the fridge and in the morning I just heat the pancakes in the microwave and eat them together with the berries. It’s an easy way to get a luxury breakfast every day! It is also very quickly eaten, which is good if you need to get going fast! Why spoil yourself sometimes when you can do it every day 🙂 The chickpea and soybean meal makes the pancakes more protein-rich and fulfilling than regular pancakes.

Approx. 15 pancakes

2 eggs
2 dl soy flour
2 dl chickpea flour
2.5 dl buttermilk or yoghurt
0.5 tsp salt
1 tsp baking soda
Canola oil for frying

Mix all ingredients in a bowl. Spoon 0.5 dl batter per pancake into a pan and fry in oil on both sides until they become crispy. Serve them together with berries.