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.

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!

Italian, Soup

Italian lentil soup

There are many good recipes on Kung Markatta’s homepage! Here is my version of their Italian lenticchie soup. It’s a very rich soup with delicious flavors of root vegetables, mushrooms and herbs!

Serves 6

3 dl dried green lentils
1 carrot, sliced
1 parsnips, sliced
2 celery stalks, sliced
250 g champignons, sliced
1 onion, coarsely chopped
1 leek, sliced
2 garlic cloves, crushed
500 g crushed tomatoes
7 dl water
2 tbsp thyme
2 tsp herb salt
1.5 tsp ground black pepper
1 handful bunch of parsley
Oil for frying
Grated Parmesan cheese and olive oil for serving

Heat oil in a pan and fry all the vegetables and onions for 5 minutes. But include the garlic only the last minute. Add lentils, chopped tomatoes and water and boil for about 25-30 minutes. Add parsley and blend the soup with a hand blender. Serve it with grated Parmesan cheese and olive oil curled over.

Italian, Pasta

Creamy garlic pasta

Cream, cheese, garlic, parsley and spaghetti … I die…

Serves 4

500 g spaghetti
3 garlic cloves, crushed
3 dl cream
75 g Parmesan cheese, grated
1 handful of parsley, chopped
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
Oil for frying

Cook the spaghetti according to the instructions on the package. Heat the oil in a pan. Fry the garlic for half a minute. Add cream, salt, black and white pepper and nutmeg and let simmer for 5-10 minutes. Remove the pan from the heat and stir in the parmesan until it melts. Finally stir in parsley and the spaghetti.

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

Mediterranean, Soup

White bean soup with Mediterranean flavors

The soup may not look like much, but it is full of tasty Mediterranean flavors! (The recipe is inspired by a recipe in the magazine Buffé from 2009.)

Serves 4-5

4 dl dried large white beans
2 red onions, roughly chopped
2 red bell peppers, roughly chopped
3 celery stalks, roughly chopped
2 garlic cloves, crushed
8 dl broth from boiling the beans
20 g parsley
20 g dill
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Cook the beans according to the instructions on the package. Save 8 dl of broth from boiling the beans. Heat oil in a pan and fry onion, bell pepper, celery and garlic for a couple of minutes. Add the bean broth, half of the beans, salt and pepper and let simmer for a few minutes. Add the parsley and dill and blend the soup smooth with a hand blender. Add the rest of the beans and serve it with good bread.

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.

Mediterranean, Patties and burgers, Salad

Millet patties with bean salad and herb tzatziki

This is a flavorful dish full of goodies. The bean salad is crammed with vegetables and spices with refreshing flavors. The flavor of the tzaztiki is augmented with the fresh herbs. Millet, which is a very healthy and mineral-rich grain, gives a nice and herbal flavor to the millet patties. (The recipe for the millet patties is inspired from a recipe on the back of millet package from Saltå Kvarn and the bean salad recipe is inspired from a recipe on the back of the kidney bean package from Zeta.)

Serves 6

Millet patties

2.5 dl millet
2 eggs
1 onion, chopped
0.5 tsp herb salt
1 tsp ground coriander
1 tsp ground black pepper
1 pinch cayenne pepper
Oil for frying

Cook the millet according to the instructions on the packet. Mix all ingredients and shape the batter into patties. Fry them over medium heat a few minutes on each side until they get a nice golden brown color. Serve the patties with bean salad and herb tzatziki (recipes below).

Bean salad

460 g of cooked kidney beans (drained weight)
1 red chilli, finely chopped
3 celery stalks, sliced
1 red onion, finely chopped
250 g cherry tomatoes, roughly chopped
0.5 dl olive oil
0.5 dl white wine vinegar
1 handful of parsley, chopped
0.5 tsp ground black pepper
1 pinch of herb salt

Mix all ingredients.

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Herb tzatziki

5 dl thick yoghurt
1 garlic clove, crushed
1/2 cucumber, grated
1 handful of chives, chopped
5 rosemary sprigs, stripped and chopped

Mix.

Mediterranean, Patties and burgers

Potato cakes with goat cheese and chilli

This is a very flavorful version of potato cakes. They have spiciness of chilli and delicious flavors of goat cheese and garlic. They go very well together with crispy leaf salad with fried walnuts. (The recipe is inspired by a recipe from the magazine Buffé from 2011.)

Serves 5

800 g potatoes, cut into smaller pieces (preferably with skin on)
2 green chillies, finely chopped
2 garlic cloves, crushed
150 g fresh goat cheese, crumbled
30 g parsley, chopped
2 eggs
1 tsp herb salt
1 pinch of ground black pepper
140 g mixed leaf salad
2 dl walnuts
Olive oil and crema di balsamico to drizzle over the salad
Oil for frying

Boil the potatoes until soft. Then mix them with a hand blender to a smooth mash. Let cool for at least 10 minutes. Heat the oil in a pan and fry the walnuts until golden brown. Mix the leaf salad with the walnuts. Stir eggs into the mashed potato when it has cooled. Then mix in chilli, garlic, goat cheese, parsley, salt and pepper. Shape the potato mixture into patties and fry until they are browned on both sides. Serve them with walnut salad with olive oil and crema di balsamico curled over.

Italian, Pasta

Vegetarian Spaghetti alla Puttanesca

I usually tell people that all the recipes I post on my blog are very good, but this one is really a top notch recipe! What flavor explosion. I have used a recipe for Spaghetti alla Puttanesca but replaced the anchovies with green lentils to make it vegetarian.

Serves 5

400 g of spaghetti
2.5 dl dried green lentils
500 g cherry tomatoes, halved
1 onion, chopped
2 garlic cloves, crushed
130 g olives, e.g. Kalamata
2 red chillies, chopped
30 g parsley, chopped
0.5 dl capers
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Cook the pasta and lentils as directed on the packaging. Fry the onions for one minute. Add the garlic, chilli and tomatoes and simmer for about 5 minutes. Stir in capers, olives, pasta and lentils and season with salt and pepper.