rice

Stew, Thai

Tofu in peanut sauce

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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.

Fusion, Mediterranean, Stew

Festive stew with tofu, mushrooms and thyme

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A creamy and herby stew with a luxurious feeling!

Serves 5

540 g tofu, diced
250 g fresh champignons, sliced
2 onions, chopped
2 garlic cloves, crushed
2 dl crème fraiche
2 dl water
0.5 dl tomato purée
1 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 handful of thyme, stripped and chopped
25 g butter
Oil for frying

Heat the oil in a pan and fry the tofu for about 10 minutes until it is golden brown. Put it aside. Fry the mushrooms in the butter for a couple of minutes. Add the garlic the last half-minute. Add crème fraiche, water, tomato purée, tofu, salt and pepper and bring it to boil. Stir in thyme and serve with rice.

Nordic, Stew

Vegetarian Flying Jacob

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This is a vegetarian version of the Swedish dish “Flying Jakob”, which is at least as good as the original!

Serves 5-6

460 g cooked large white beans (drained weight)
2 bananas, sliced
2 dl roasted and salted peanuts
3 dl cream
400 g passata
2 tsp ground chilli pepper
0.5 tsp herb salt
0.5 tsp black pepper

Heat the oven to 200 °C. Distribute bananas, peanuts and beans in an ovenproof dish. Stir the spices with the passata. Whip the cream and mix it gently with the passata. Pour the sauce into the pan and bake in the oven for about 20 minutes. Serve with rice.

Fusion, Nordic, Stew

Tofu with rice and dill sauce

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My favorite dish when I was a child was boiled cod with rice and dill sauce. Here is my vegetarian version of the dish that tastes just as good as the original!

Serves 5

540 g tofu, cut into fillets
5 dl milk
0.5 dl flour
25 g butter
2 dl cream
20 g dill
1 tsp herb salt
1 pinch of ground white pepper
3.5 dl rice (e.g. basmati or jasmine)

Cook the rice according to instructions on the package. Melt the butter. Stir the flour into the melted butter and whisk in milk and cream. Bring to a boil and simmer for a couple of minutes, stirring occasionally. Add the spices and the tofu. Serve with rice and some vegetables, such as peas.

Asian, Fusion, Greek, Spring rolls

Spring rolls with brown rice, bean sprouts, feta and chilli

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These spring rolls are wonderfully crispy, have spiciness from the chilli, crispness from the pumpkin seeds and a lovely saltiness from the feta cheese. They are dangerously good! I have got inspiration for the recipe from a recipe from the Swedish tv show Niklas mat I was told about by my friend Sofie.

Serves 4-5

270 g filo
2 dl brown rice, rinsed
180 g bean sprouts, from mung beans
1 dl pumpkin seeds
1 red onion, sliced
1 garlic clove, crushed
2 red chillies, finely chopped
150 g feta cheese, crumbled
1 tbsp soy sauce
Oil for frying and brushing

Preheat the oven at 200 °C. Cook the rice al dente according to instructions on the package. Fry the onions for a couple of minutes in oil. Add the garlic and chilli and fry another minute. Mix the onion and chilli with bean sprouts, pumpkin seeds, soy sauce, feta cheese and the cooked rice in a bowl. Portion the filling on double layers of filo and make 6 rolls. Brush them with oil and bake them in the oven for about 10-15 minutes, until they have become golden brown. Serve with a salad.

Italian, Risotto

Chanterelle Risotto

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Chanterelles are so good, and so is risotto! Therefore it is a very good idea to combine them. With this recipe the risotto will become both creamy and al dente, and get a nice tangy taste from the crème fraiche.

Serves 4

3 dl risotto rice, rinsed
30 g dried chanterelles (or about 250 g fresh)
1 onion, chopped
1 liter water
65 g rocket salad, coarsely chopped
1.5 tsp herb salt
0.75 tsp ground black pepper
2 tbsp butter
1 dl crème fraiche
100 g parmesan, grated

Fry mushrooms and onion in butter for a few minutes. Add the rice and about 4 dl water. Let the water boil away, then add 3 dl water. Repeat again and stir occasionally. Let the total cooking time be 20 minutes. Remove the rice from the heat and stir in the parmesan, crème fraiche, rocket, salt and pepper. Serve with fried green asparagus.

Fusion, Indian, Iranian, Omelette

Herb omelette with lemon basmati rice

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This is a wonderfully herbal omelette which goes well together with flavored rice. The dish is a self-composed Iranian-Indian combination where the recipe for the Iranian herb omelette is inspired by a recipe I got from my friend Maryam and the lemon basmati rice is inspired by a recipe from the cook book India by Mridula Baljekar.

Serves 4

Herb omelette

5 eggs
1 leeks, sliced
65 g fresh spinach, chopped
1 cup walnuts, coarsely chopped
30 g parsley, chopped
1 handful bunch of coriander, chopped
0.5 dl dried cranberries
1 tsp paprika
1 tsp herb salt
0.5 tsp ground black pepper
Oil for frying

Beat the eggs and mix in the remaining ingredients. Fry the omelette over medium heat in a frying pan until solid and browned on both sides. Serve it with lemon basmati rice (see recipe below).

Lemon basmati rice

3 dl basmati rice, rinsed
1 tsp brown mustard seeds
0.5 dl cashew nuts
0.5 tsp turmeric
1 tsp herb salt
5 dl water
2 tbsp lemon juice
30 g chives, chopped

Heat the oil in a frying pan and fry mustard seeds and cashews for a few minutes. Add rice, turmeric and herb salt and fry for another minute. Pour in the water and lemon juice and cook according to the cooking time on the rice package. Stir in the chives before serving.

Greek, Soup

Tomato soup with rice, feta cheese and basil

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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.

Indian, Stew

Chickpea tikka masala

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Tikka masala is a really tasty Indian dish! Here is my version with chickpeas.

Serves 6

460 g cooked chickpeas (drained weight)
500 g crushed tomatoes
4 dl coconut milk
3 onions, sliced
2 garlic cloves, crushed
2 tbsp grated fresh ginger
1 chilli, finely chopped
1 tbsp tomato paste
1 tsp herb salt
2 tbsp garam masala spice

Fry the onions for a couple of minutes. Add garlic, ginger and chilli and fry for another minute. Pour in the coconut milk, crushed tomatoes, tomato paste, salt and garam masala. Let simmer for 10-15 minutes. Stir in the chickpeas. Serve with jasmine rice and / or naan bread.

Stew, Thai

Lime and coconut tofu

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Tofu goes well in this tangy coconut sauce with lots of lime flavor. By cooking the dish in the oven, it becomes a very easily prepared and delicious dish!

Serves 4

300 g tofu
400 g coconut milk
grated zest of 1 lime
juice from 2 limes
1 tsp herb salt
0.5 tsp black pepper
Oil for frying

Preheat the oven to 225 ºC. Mix the coconut milk, lime zest and juice, herb salt and black pepper in an ovenproof dish. Cut the tofu into 4 fillets and place them in the dish so that they are covered by the sauce. Cook in the oven for 20 minutes. Serve with rice and e.g. stir-fried sugar peas.