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.

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!

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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!

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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!

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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!

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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!

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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!

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Ingredients

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

Malaysian, Stew

Malaysian Laksa Curry

This is a vegetarian version of the Malaysian curry Laksa. It contains many tasty vegetables and the sauce is very rich with nice flavors of lemongrass, ginger, chilli and lime.

Serves 5-6

225 g firm tofu, diced
2 onions, chopped
500 g champignons, sliced
150 g fresh green beans, cut into smaller pieces
125 g fresh baby corn, cut into smaller pieces
200 g noodles
800 g coconut milk
2 tbsp grated ginger
1 lemon grass stalk, sliced
2 garlic cloves, crushed
2 red chillies, chopped
2 tsp dried crushed lime leaves
1 tbsp yellow curry powder
1 tbsp turmeric
2 tbsp soy
2 tbsp lime juice
Oil for frying

Heat the oil in a pan and fry the tofu for about 10 minutes, until browned. Put the tofu aside. Fry the onions for one minute. Add the green beans, baby corn, champignons, chilli, garlic and lemongrass and fry another couple of minutes. Add the tofu and pour in the coconut milk. Break noodles into small pieces and stir them into the stew. Add the curry powder, turmeric, lime leaves, soy and lime juice and simmer for a few minutes until the noodles have softened. Serve!

Mediterranean, Pasta

Walnut, parsley and goat cheese pesto with pasta, potatoes and green beans

This pesto is insanely good! I could eat it all with a spoon straight off. But it also goes very well together with pasta, potatoes and lightly cooked green beans. (The recipe is inspired by Hugh Fearnley-Whittingstall’s recipe “Pasta with pesto and green beans” from the tv show River Cottage.)

Serves 6

600 g potatoes, cut into wedges (preferably with the skin on)
300 g green beans
300 g yellow beans
250 g pasta
70 g walnuts
70 g hard goat cheese, e.g. Chevrette, grated
1 handful bunch of parsley
1.5 dl olive oil
1 garlic clove, crushed
1 pinch of ground black pepper
Oil for frying

Cook the pasta according to the instructions on the package. Add the potato wedges the last 7-8 minutes and the string beans the last minute. Heat oil in a pan and fry the walnuts until they are darker brown. Blend walnuts, cheese, parsley, olive oil, garlic and black pepper in a food processor into a paste. Mix the pesto with pasta, potato wedges and beans. Serve the dish with e.g. cooked beets.

Thai, Wok

Wok with ginger, chilli, sesame and lime

This is a wok with my favorite seasoning. The wok ingredients can be varied for change, and with this seasoning with ginger, garlic, sesame, lime and soy any combination usually turn out very tasty!

Serves 4

250 g firm tofu, diced
250 g mushrooms, sliced
3 carrots, sliced
250 g fresh green beans, cut into smaller pieces
1 broccoli head, divided into small florets
200 g egg noodles
2 tbsp grated fresh ginger
3 garlic cloves, crushed
1 tsp chilli flakes
2 tbsp sesame seeds
1.5 tbsp freshly squeezed lime juice
2 tbsp soy sauce
Oil for frying

Cook the noodles according to the instructions on the package. Heat the oil in a wok and fry the tofu for10 minutes or until browned. Set the tofu aside. Fry the mushrooms, carrots, green beans and broccoli for 3-4 minutes. Add garlic, ginger and noodles and fry another couple of minutes. Season with chiliflakes, sesame seeds, lime juice and soy sauce. Serve and enjoy!