French, Soup

Broccoli soup with blue cheese toast

This is a creamy soup with the taste of broccoli which goes very well together with fried bread with blue cheese and roasted nuts. (The recipe is inspired by a recipe from the magazine Mersmak, from 2011.)

Serves 4

Broccoli Soup

700 g broccoli, the heads split into smaller florets and the stalks sliced
1 onion, coarsely chopped
3 dl cream
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground nutmeg
Sunflower sprouts as topping
Oil for frying

Heat the oil in a pan. Fry the sliced broccoli stems for a couple of minutes. Add the onion and broccoli florets and fry for another couple of minutes. Add the cream and spices and let simmer for approximately 5 minutes. Remove the pot from the heat and blend to a smooth soup with a hand blender. Serve it topped with sunflower sprouts and together with blue cheese toast (recipe below).

Blue Cheese Toast

8 slices of bread
150 g blue cheese, sliced
60 grams of walnuts
Olive oil for frying

Heat the oil in a frying pan. Fry the walnuts for a few minutes until they become darker brown. Put them aside. Fry the bread in oil until it gets browned on both sides. Add blue cheese slices and roasted walnuts on the bread.

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!

Mediterranean, Side dish

Mashed beans with pistachio and rosemary sprinkle

Mashed beans is a perfect side dish for vegetarian food, because it is full of high quality proteins. Hence, it goes very well together with e.g. carrot patties (see recipe under Carrot and sunflower seed patties with potatoes, curry yoghurt and bean salad). This is a version with white beans and cream cheese which is very creamy and delicious!

Serves 4

460 g cooked white beans (drained weight)
200 g cream cheese
0.5 tsp herbal salt
1 pinch of ground black pepper
1 pinch of ground white pepper
100 g pistachios, coarsely chopped
3-4 sprigs of rosemary, stripped
Oil for frying

Blend beans, cream cheese, salt and pepper in a food processor. Heat oil in a pan and fry pistachios and rosemary a couple of minutes until the nuts are slightly browned. Serve the bean mash sprinkled with pistachio and rosemary.

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

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!

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!

Stew, Thai

Tofu in peanut sauce

This is insanely good! The spiciness from the red curry paste and the creaminess of the coconut milk are rounded off with a lovely peanut flavor. It is definitely my new favorite dish!

Serves 4

540 g tofu, diced
400 g coconut milk
2 tsp red curry paste
250 g roasted and salted peanuts
1 tbsp canola oil
1 dl water
1 tbsp freshly squeezed lime juice
Oil for frying

Blend the peanuts and canola oil in a food processor into a creamy peanut butter. Heat the oil in a pan. Fry the curry paste quickly. Then pour in the coconut milk, water, and peanut butter. Add the tofu and let it simmer for about 5-10 minutes. Stir occasionally so it does not stick to the bottom. Finally add the lime juice. Serve with rice and vegetable sticks.

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.