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!

American, Fusion, Mediterranean, Patties and burgers

Lentil burgers with feta cheese and sun-dried tomatoes and coleslaw

These lentil burgers have a delicious Mediterranean taste. They are nice to eat with any type of side dish. Here is a suggestion with coleslaw, which is so good!

Serves 4

1 batch lentil burgers (recipe below)
1 batch coleslaw (recipe below)
1 batch garlic yoghurt (recipe below)
8 hamburger buns (preferably wholemeal)
8 lettuce leaves
1/2 red onion, sliced
1 tomato, sliced

Prepare the lentil burgers, coleslaw and garlic yoghurt according to the recipes below. Serve the burgers in hamburger buns together with lettuce leaf, garlic yogurt, sliced tomato and red onion.

Lentil burgers with feta cheese and sun-dried tomatoes

2 dl red lentils
2 carrots, roughly grated
1 onion, finely chopped
1 dl sunflower seeds
3 dl oatmeal
150 g feta cheese, coarsely crumbled
1 dl sun-dried tomatoes, shredded
1 tsp herb salt
1 tsp ground chilli pepper
2 tsp oregano
Oil for frying

Boil the lentils according to the instructions on the package. Mix them with the other ingredients. Shape the batter to 8 burgers and fry them in oil until they become browned on both sides.

Coleslaw

400 g white cabbage, shredded
2 carrots, cut into thin sticks
1/2 red onion, chopped
2.5 dl crème fraiche
1 tbsp tomato paste
1 tsp Dijon mustard
0.5 tsp herb salt
0.5 tsp ground black pepper

Mix.

Garlic Yoghurt

2 dl yoghurt
1 garlic cloves, crushed

Mix.

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

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.

Soup, Tex-mex

Bean soup with cheese gratinated tortilla chips

This bean soup is similar to the spicy bean soup recently posted on the blog, but this one has milder spiciness, sweetness from the corn and dangerously tasty cheese gratinated tortilla chips!

Serves 7

2 dl each of three kind of dried beans, e.g. kidney, black and borlotti beans
350 g corn
2 onions, chopped
2 garlic cloves, crushed
2 celery stalks, sliced
800 g crushed tomatoes
2 tbsp tomato purée
4 dl broth from boiling the beans
1 tsp herb salt
0.75 tsp ground black pepper
1 tsp ground cumin
1 tsp ground chilli pepper
2 tsp oregano
200 g nachos
100 g cheddar cheese, grated
Yoghurt or sour cream for serving
Oil for frying

Cook the beans according to the instructions on the packages. Save 4 dl of the broth from boiling the beans. Heat the oven to 200 °C. Heat oil in a pan and fry the onion and celery for one minute. Add garlic and fry another half a minute. Add the chopped tomatoes, beans, broth from the beans, tomato purée and all the spices and simmer for 5-10 minutes. Spread the tortilla chips on a baking sheet and spread cheese over them. Gratinate in oven for 5 minutes. Serve the soup with a dollop of yogurt or sour cream and the cheese-gratinated tortilla chips.

Soup, Tex-mex

Spicy bean soup with guacamole

This is a rich and spicy bean soup with guacamole as icing on the cake!

Serves 7

1 batch of guacamole (see recipe under Corn tortillas with fried beans and guacamole, but preferably omit the tomato, red onion and chilli since they are anyway included in the soup)
2 dl each of three kinds of dried beans (e.g. black, kidney and borlotti beans)
2 red onions, chopped
2 green peppers, chopped
2 garlic cloves, crushed
1 kg crushed tomatoes
4 dl broth from boiling the beans
0.5 dl tomato purée
0.5 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
2 tsp ground chilli peppers
2 tsp oregano
1 bunch of coriander sprigs, chopped
Oil for frying

Soak the beans and cook them according to the instructions on the packaging (it works fine to cook them in the same pot, just use the longest cooking time). Save 4 dl of broth from boiling the beans. Heat the oil in a pan and fry the onion for one minute. Add garlic and fry for another minute. Add the peppers, crushed tomatoes, broth from the beans, tomato purée and all the dry spices and let simmer for 5-10 minutes. Stir at last in the chopped coriander sprigs. Serve the bean soup with a large dollop of guacamole, prepared according to the recipe earlier in the blog.

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.

Italian, Pasta

Pasta with chickpeas, herbs and chilli

This is a very tasty dish with herbal flavors and spiciness from the chilli. The garlic flavor is very nice despite the large amount. Also, a fruity olive oil and a good parmesan just adds to the goodieness!

Serves 5

500 g spaghetti
460 g cooked chickpeas (drained weight)
2.5 dl olive oil
6 garlic cloves, crushed
2 red chillies, finely chopped
30 g parsley
5 basil sprigs, chopped
1 handful bunch of oregano, chopped
0.5 tsp herb salt
1 tsp coarsely ground black pepper
75 g Parmesan cheese, grated

Mix the chilli, garlic and olive oil in a saucepan. Allow the oil to warm slowly over medium heat for about 12 minutes (it should not bubble). Cook the spaghetti according to the instructions on the package. Mix the spaghetti with the chilli- and garlic oil and stir in the Parmesan cheese until it melts. Stir in the chickpeas and all the herbs and salt. Serve the pasta topped with freshly ground black pepper.

Greek, Soup

Tomato soup with rice, feta cheese and basil

Crushed tomatoes simmered together with onion, garlic and spices always becomes so rich and tasty. If you add feta cheese and fresh basil to it, it becomes a feast for the taste buds! The basil may very well be varied with other fresh herbs such as thyme and oregano, or even mix all three!

Serves 4

2 dl brown rice, rinsed
2 onions, chopped
1 kg crushed tomatoes
2 tbsp tomato paste
2 garlic cloves, crushed
1 tbsp oregano
0.5 tsp salt
0.5 tsp ground black pepper
4 dl water
150 g feta cheese
4-5 branches of basil, chopped
Oil for frying

Fry the onions for a couple of minutes and include the garlic the last half a minute. Add the crushed tomatoes, tomato paste, water, rice and all the spices and boil for about 30 minutes until the rice is al dente. Serve the soup topped with crumbled feta cheese and fresh basil.

Italian, Lasagna and gratin

Lasagna with cottage cheese, zucchini and feta cheese

A tasty lasagne with a rich tomato and cottage cheese sauce layered with zucchini and topped with a lovely touch of saltiness from the feta cheese.

Serves 5

1 onion, chopped
2 carrots, coarsely grated
1 dl dried red lentils, rinsed
500 g cottage cheese
9 lasagne plates
1 zucchini, sliced lengthwise
400 g tomato passata
3 garlic cloves, crushed
2 tbsp tomato paste
2 tsp basil
2 tsp oregano
1 tsp thyme
1 tsp ground chilli pepper
0.5 tsp herb salt
0.5 tsp ground black pepper
200 g feta
Oil for frying

Preheat the oven to 225 °C. Fry the onions for about 30 seconds. Add the carrots and garlic and cook for another couple of minutes. Add the tomato passata, lentils, tomato paste and all the spices and simmer for about 5 minutes. Pull the pan off the heat and stir in cottage cheese. Make three layers of the lasagne plates, sauce and zucchini slices in an ovenproof dish. Start with lasagne sheets at the bottom and finish with sauce on top. Crumble the feta over the top and cook in the oven for about 20 minutes.