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!

Asian, Wok

Tofu and cabbage wok

This is a very tasty and healthy wok which saturates well, with fresh flavors of ginger and lemon. (The recipe is inspired by a recipe from Fredrik Paulún’s webpage www.isodieten.se.)

Serves 6

1 kg firm tofu, diced
1 leeks, sliced
4 carrots, finely sliced
1 cabbage head, shredded
2 garlic cloves, finely chopped
2 red chillies, finely chopped
2 tbsp finely chopped fresh ginger
230 g cooked black beans (drained weight)
180 g fresh mungbean sprouts
0.5 dl sesame seeds
1 tbsp sesame oil
1 dl soy
0.5 dl lemon juice
Oil for frying

Heat oil in a wok. Fry the sesame seeds for a couple of minutes. Add the leeks and carrots and stir-fry for 4-5 minutes. Add the cabbage, garlic, chilli and ginger and stir-fry for another couple of minutes. Stir in tofu, bean sprouts, black beans, sesame oil, soy sauce and lemon juice and mix until everything has become warm. Serve.

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!

Mediterranean, Soup

Tomato soup with egg sandwiches with homemade lemon mayonnaise

This tomato soup is very hearty and tasty. Together with egg sandwiches with homemade lemon mayonnaise, which is so good, it becomes very fulfilling.

Serves 5

Tomato soup

1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 garlic clove, mashed
1.5 kg crushed tomatoes
2 dl water
2 tsp ground paprika
2 tsp thyme
1 tsp herb salt
0.5 tsp ground black pepper
20 g chives, coarsely chopped
4-5 basil stalks, coarsely chopped
Oil for frying
Olive oil for serving

Heat oil in a pan and fry the onion, carrots, celery and garlic for a couple of minutes. Add the crushed tomatoes, water and the dry spices and boil for about 25 minutes, until the vegetables have become soft. Add basil and chives and blend it into a smooth soup with a hand blender. Serve the soup with olive oil curled over and together with egg sandwiches with homemade lemon mayonnaise (recipe below).

Lemon Mayonnaise

1 egg yolk
1.5 dl sunflower oil
1 pinch of herb salt
1 tbsp lemon juice

Bring all ingredients to room temperate. Whisk together the egg yolk, salt and lemon juice. Add the oil dropwise with constant whipping until all the oil has been incorporated. Add it very slowly in the beginning so it doesn’t curdle.

Fusion, Soup

Beet and lentil soup with almond and pea chutney

This is a dish with exciting flavor combinations. The soup is very hearty, which gives an exciting contrast to the tart ginger-flavored pea and almond chutney. (The recipe is inspired by a recipe in the magazine Buffé from 2013.)

Serves 5-6

Beet and lentil soup

1 onion, chopped
1 kg beets, peeled and cut into 1 cm cubes
3 carrots, cut into 1 cm cubes
3 dl dried red lentils
1 garlic clove, crushed
1 tsp herb salt
0.5 tsp ground black pepper
1 liter of water
Oil for frying
Sea salt for serving

Almond and pea chutney

200 g almonds
300 g green peas
5×5 cm ginger
2 tbsp freshly squeezed lemon juice
1 dl water

Heat the oil in a pan. Fry the almonds until they are dark brown. Put them aside. Fry the onion, garlic, beets and carrots for a couple of minutes. Add water, lentils, salt and pepper and boil for 30 minutes, or until the beets and carrots are soft. Blend the ingredients for the almond and pea chutney in a food processor into a mash. Serve the soup with a large dollop of chutney and sprinkle with sea salt.

Asian, Wok

Pak choi wok with cashew nuts

Here comes another variant of a wok with nuts and cabbage. Although this dish is very easy to prepare, and despite the relatively short ingredient list and simple seasoning it is surprisingly tasty!

Serves 3-4

2 red onions, sliced
200 g savoy cabbage (alternatively white or red cabbage), shredded
2 pak choi heads, shredded
260 g cashew nuts
1 garlic clove, crushed
2 tbsp lemon juice
1 tsp herb salt
Oil for frying

Heat oil in a wok. Fry the cashew nuts until they become golden brown. Put them aside. Fry the onions for one minute. Add the cabbage, pak choi and garlic and fry another couple of minutes. Pull the pan from the heat and mix in the nuts, lemon juice and salt. Serve!

Asian, Fusion, Wok

Cabbage and pecan wok with tofu and poppy seeds

This is another dish with a very good combination of flavors and textures, with the nutty taste of the nuts, the crunchiness of the cabbage, the tanginess of the lemon juice and a nice balance of spices with mustard, soy, poppy seeds and black pepper.

Serves 4-5

900 g white cabbage, shredded
270 g firm tofu, diced
140 g pecans
1 onion, sliced
1 garlic cloves, crushed
2 tbsp lemon juice
2 tsp Dijon mustard
1 tbsp soy
2 tsp poppy seeds
0.5 tsp ground black pepper
Oil for frying

Heat the oil in a wok and fry the tofu for 10 minutes until it is browned. Put the tofu aside. Add the pecans and fry them until they turn dark brown. Put them aside. Fry the onions for a couple of minutes and include the garlic the last half-minute. Add the cabbage and fry another couple of minutes. Remove the pan from the heat and stir in the tofu, pecans, lemon juice, mustard, soy, poppy seeds and black pepper. Serve!

Fusion, Soup

Saffron-flavored lentil and chickpea soup with lemon-flavored cream cheese and chickpea cream

This soup has very exciting flavor combinations! The saffron taste from the rich tomato soup goes very well together with the fluffy and lemony chickpea and cream cheese cream. I also like how the dish gives me associations to saffron buns and cheesecake 🙂 (The recipe is inspired from the book “Smaker från Saltå Kvarn” by Åsa Swanberg.)

Serves 4-5

Saffron-flavored chickpea soup

400 g cooked chickpeas (drained weight)
1 dl dried red lentils, rinsed
1 onion, chopped
1 garlic clove, crushed
500 g crushed tomatoes
5 dl water
1 g saffron
0.5 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Heat the oil in a pan and fry the onion for one minute. Add the garlic and fry for another minute. Add the remaining ingredients and simmer for 10 minutes. Serve the soup with a large dollop of lemon-flavored cream cheese and chickpea cream (recipe below).

Lemon-flavored cream cheese and chickpea cream

230 g cooked chickpeas (drained weight)
200 g cream cheese
1 garlic clove, crushed
Zest from one lemon
0.5 tsp herb salt
1 pinch of ground black pepper

Blend all ingredients in a food processor until smooth and fluffy.

French, Salad

Salad with beets, nuts and blue cheese

Nuts, cheese and beets are so good together! Together with wheat berry, crispy leaves and a tasty dressing with mustard and lemon becomes a top notch salad!

Serves 5
Salad

1 kg beets
230 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
150 g mixed nuts
150 g blue cheese, divided into smaller pieces
1.5 dl wheat berries
125 g leaf salad
Oil for frying

Dressing

0.75 dl olive oil
1 tsp Dijon mustard
1 tbsp lemon juice
0.5 tsp herb salt
0.5 tsp ground black pepper
1 garlic clove, crushed

Boil the beets until soft (about 30-50 minutes depending on the size). Peel and dice them. Boil the wheat berry according to the instructions on the package. Fry the nuts in oil until they become golden brown. Mix the ingredients in the dressing. Mix the ingredients in the salad and stir in the dressing.

Middle eastern, Salad

Melon and artichoke salad with hummus

Melon is so delicious, and it makes this salad very fruity and juicy. It is also a very nice contrast to the nutty flavor of the cashew nuts and the flavorful hummus.  Thus, I hereby share with you my well optimized and tastiest hummus recipe! (The recipe for the salad is inspired by a recipe in the magazine Buffé from 2009.)

Serves 4

Melon and artichoke salad

1 cantaloupe, peeled and split into 2 cm cubes
3 fresh artichokes (or 1 can of artichoke hearts)
70 g rocket salad
150 g cashew nuts
3 avocados, peeled and diced
Juice of one lemon
2 tbsp olive oil
Oil for frying

Boil the artichokes in salted water for about 45 minutes. Remove the leaves and put them in a bowl. Cut off the stems and remove the “beard”. Cut the hearts into smaller pieces. Heat the oil in a pan and fry the cashew nuts until golden. Mix cantaloupe, artichoke hearts, rocket, cashew nuts, avocado, lemon juice and oil. Serve the salad with hummus (recipe below) and eat the meaty part of the artichoke leaves as a snack.

My tastiest hummus

230 g cooked chickpeas (drained weight)
1 dl olive oil
1 garlic clove, crushed
2 tsbp lemon juice
2 tbsp tahini
1 tsp ground cumin
0.5 tsp herb salt

Blend all ingredients in a food processor until smooth.