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.

Stew, Thai

Lime and coconut curry with tofu and vegetables

A coconut curry flavored with chilli and lemongrass is very good! Here comes a version inspired by a recipe from “The Meat Free Monday Cookbook”.

Serves 7

500 g firm tofu, diced
1 onion, chopped
1 zucchini, cut into sticks
1 eggplant, cut into smaller pieces
1 bell pepper, chopped
125 g baby corn, cut into smaller pieces
250 g champignons, sliced
2 garlic cloves, crushed
2 green chillies, finely chopped
1 lemon grass stalk, finely chopped
2 tbsp finely grated fresh ginger
800 g coconut milk
2 tbsp freshly squeezed lime juice
1 tbsp soy
1.5 tsp herb salt
2 tsp turmeric
1 handful bunch of coriander, chopped
Oil for frying

Heat the oil in a pan. Fry the tofu for about 10 minutes, until it gets golden brown. Put it aside. Fry the onion for a couple of minutes. Add zucchini, eggplant, baby corn and champignons and fry for 4-5 min. Add garlic, chilli, ginger and lime grass and fry for another minute. Stir in tofu, bell peppers, coconut milk, lime juice, soy, salt and turmeric and let simmer for about 5 minutes. Serve with brown rice.

Nordic, Patties and burgers

Yellow pea patties with roasted root vegetables and mustard-flavored sour cream

These patties have more or less the same ingredients as yellow pea soup, so you could say that they are pea soup in the shape of patties! They are very tasty and go very well together with roasted root vegetables and mustard sour cream. The recipe is almost copied straight off from a recipe in the magazine Buffé, from 2014 (with only a few small improvements).

Serves 4

Yellow pea patties

250 g dried yellow peas
1/2 onion, coarsely chopped
1 garlic clove, crushed
0.5 dl finely chopped parsley
0.5 tbsp baking powder
0.75 dl corn starch
1 tsp herb salt
1 tsp ground black pepper
1 tsp Dijon mustard
1 tsp thyme
1 tsp marjoram
Oil for frying

Soak and cook the peas according to the instructions on the package. Blend all ingredients in a food processor to a coarse-grained mixture and form it into patties. Heat oil in a pan and fry them a few minutes on each side until they become golden brown. Serve them with roasted root vegetables and mustard sour cream (recipe below).

Roasted root vegetables

500 g beets, peeled and cut into sticks
1 swede, peeled and cut into sticks
3 parsnips, cut into sticks
Olive oil, salt and pepper to taste

Preheat the oven to 200 °C. Mix all ingredients except the parsnips on a baking sheet and roast in the oven for 20 minutes. Mix in the parsnips and roast for another 20-25 minutes until all the root vegetables have become soft.

Mustard sour cream

3 dl sour cream
1.5 tbsp Dijon mustard
2 tbsp chopped parsley
1 pinch of herb salt
1 pinch of ground black pepper

Mix.

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.

Fusion, Pasta, Stew

Creamy curry with tofu and mango

This is a festive and easily prepared dish that is very creamy and has delicious flavors of curry and mango.

Serves 5-6

1 onion, chopped
500 g tofu, diced
5 dl crème fraiche
1 mango, peeled and diced
1 tbsp yellow curry powder
1 tsp ground ginger
1 pinch of cayenne pepper
1.5 tsp herbal salt
0.5 tsp black pepper
Oil for frying

Heat the oil in a pan. Fry the onions for a few minutes. Add remaining ingredients and simmer a few minutes. Serve with spaghetti.

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.

Italian, Pasta

Vegetarian spaghetti bolognese with olives

This is a vegetarian variant of spaghetti bolognese with flavors of oregano, tomatoes, olives and olive oil. This is good!

Serves 5-6

1 onion, finely chopped
2 garlic cloves, crushed
460 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
130 g green olives
500 g crushed tomatoes
1 tbsp oregano
1 tsp herb salt
1 tsp ground black pepper
1 pinch of cayenne pepper
Oil for frying
Olive oil to drizzle

Heat oil in a pan. Fry the onions for a couple of minutes. Add the garlic and fry for another half a minute. Add chopped tomatoes and all spices. Let simmer for about 5-10 minutes. Stir in the beans and olives. Serve the bolognese with spaghetti and drizzle with a good olive oil on top!

Indian, Stew

Chickpea curry with coconut milk and lime

This is a very tasty curry with flavors of coconut milk, green chili and lime.

Serves 4

1 onion, finely chopped
700 g cooked chickpeas (drained weight)
400 g coconut milk
2 garlic cloves, crushed
1 tbsp grated fresh ginger
2 green chillies, finely chopped
1 tbsp ground coriander
1 tsp turmeric
0.5 tsp ground chilli pepper
1 tsp herb salt
0.5 tsp ground black pepper
1 tbsp squeezed lime juice
Oil for frying

Heat oil in a pan. Fry the onions for a couple of minutes. Add garlic, ginger and chilli and fry for another minute. Add the chickpeas, coconut milk, lime juice and spices and simmer for about 5-10 minutes. Serve with rice.

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.

Indian, Stew

Yoghurt curry with cauliflower and beans

This is a very tasty and flavorful curry dish with a tart flavor of yoghurt and a distinct flavor of roasted caraway seeds which is so good!

Serves 6

1 cauliflower head, divided into smaller florets
1 onion, chopped
250 g champignons, sliced
460 g cooked small white beans (drained weight)
230 g cooked borlotti beans (drained weight)
2 garlic cloves, crushed
2 tbsp grated ginger
5 dl yoghurt
2 dl cream
2 tsp herb salt
1 tsp ground cardamom
1 tbsp caraway seeds
1 tbsp turmeric
1 pinch of cayenne pepper
Oil for frying

Heat the oil in a pan. Fry the caraway seeds for a couple of minutes. Add the onion, champignons and cauliflower and fry for another 4-5 minutes. Include the garlic and ginger the last minute. Stir in the yogurt, cream and the remaining spices. Let simmer for about 5 minutes. Stir finally in the beans. Serve with brown rice.