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.

Crepes and pancakes, Fusion

Spinach pancakes with chili and lime butter

This is truly an experience of flavor combinations! I must confess that I would never have come up with the idea of combining vegetable pancakes with flavored butter myself, but it was really a hit! The recipe is taken (with some modifications) from the magazine Buffé from 2013. The pancakes are tasty as they are, but the chilli and lime butter really enhance the flavors, giving spiciness, tangy lime flavor and a nice garlic flavor to the dish. It is super tasty!

Serves 4

Spinach pancakes

250 g fresh spinach, blanched and chopped
1 onion, chopped
2 green chillies, chopped
2 eggs
50 g butter
1.75 dl wheat flour
1.5 dl milk
1 tbsp baking powder
0.5 tsp salt
1 tsp ground cumin
Oil for frying

Melt the butter. Separate the yolk from the white for one of the eggs. Whisk together one egg, one egg yolk, flour, milk, melted butter, baking powder, salt and ground cumin in a bowl. Stir in the onion, chilli and spinach. Whisk the egg white until stiff and fold into the batter. Fry the pancakes with about 2 tablespoons of batter per cake until they get nicely browned on both sides. Serve the pancakes with a dollop of chilli and lime butter (recipe below).

Chili and lime butter

100g butter
Finely grated zest of 1 lime
1 garlic clove, crushed
1 pinch of chilli flakes
1 pinch of herb salt

Mix all ingredients and put it in the fridge.

Italian, Pasta

Cannelloni with ricotta, spinach and mushroom

This is my version of Gordon Ramsay’s cannelloni (modified from a recipe in the magazine Buffé from 2010). It takes some time to prepare this dish, about 1.5 hours in total, and it takes some finicking to get the filling into the pasta rolls, but what a feast it is! It is definitely worth it!

Serves 6

25 dried cannelloni
100 g cheese, grated

Cheese Sauce

2 tbsp canola oil
2 tbsp wheat flour
3 dl milk
2 dl cream
200 g cheese, grated
0.5 tsp herb salt
1 pinch of cayenne pepper

Filling

400 g fresh spinach, blanched and chopped
500g champignons, sliced
500 g ricotta
0.5 tsp herb salt
0.5 tsp ground black pepper
2 pinches of ground nutmeg
Oil for frying

Preheat the oven to 225 °C. Fry the champignons until they are browned. Mix them with spinach, ricotta, salt, pepper and nutmeg in a bowl. Heat the canola oil in a saucepan and whisk in the flour. Slowly beat in the milk and cream. Bring to a boil and simmer for a couple of minutes with continuous stirring. Take the pan off the heat and stir in the cheese, salt and cayenne pepper. Pour half of the cheese sauce in an ovenproof dish (about 30×40 cm). Fill the cannelloni with the mushrooms, spinach and ricotta mixture and put them in the dish. Spread the rest of the cheese sauce on top of the cannelloni and sprinkle with the grated cheese. Cook them in the oven for about 25 minutes, or until the pasta has become al dente. For a luxurious feeling, serve them with a glass of wine!

Italian, Pasta

Pasta with cream, mozzarella, tomato and spinach

I think it could be considered cheating to cook with cream and cheese … it is almost impossible to fail, it always becomes good!

Serves 4

400 g fusilli (or other past)
400 g mozzarella cheese, diced
3 dl cream
2 garlic cloves, crushed
250 g cherry tomatoes, halved
65 g fresh spinach
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
Oil for frying

Cook the pasta according to the instructions on the package. Heat the oil in a pan and fry the tomatoes and garlic a few minutes until they start to get mushy. Add the cream, salt and pepper and simmer for about 5-10 minutes. Stir in the pasta, mozzarella and spinach so that the cheese just starts to melt. Serve!

Mediterranean, Spring rolls

Filo bundles with goat cheese and figs and spinach and feta cheese

Making filo bundles is a very easy way to make a festive dish! Just fill them with any filling, pinch together, brush them with oil and bake in the oven. Here are two suggestions for tasty fillings:

Serves 4-5

270 g filo
Oil for brushing

Filling 1

250 g fresh spinach, blanched and chopped
150 g feta cheese, crumbled
1 garlic clove, crushed
0.5 tsp ground black pepper
0.5 tsp herb salt

Filling 2

150 g soft goat cheese, cut into ten pieces
5 dried figs, halved

Heat the oven to 200 °C. Mix the ingredients for filling 1. Cut the filo into 10 cm squares. Place a piece of goat cheese and half a fig on ten of the squares and put spinach and feta cheese filling on the remaining ten. Pinch together double sheets of filo around each filling and place the bundles on a baking sheet. Brush them with oil and bake in the oven for about 25 minutes or until they are golden brown. Serve with a salad, with for example green leaves, roasted sunflower seeds and pomegranate.

Greek, Pie

Spinach and feta cheese pie

This pie has a wonderfully thin and crispy pie crust of filo. With the tasty filling of spinach, feta cheese and garlic with a touch of sesame seeds and mint it really is a hit! (The recipe is insirerat a recipe from “Det vegetariska köket” by Lotta Brinck.)

Serves 4-5

130 g filo
250 g fresh spinach, blanched
1 leek, sliced
150 g feta cheese, crumbled
3 eggs
2 dl milk
1 garlic clove, crushed
1 tsp dried mint
0.5 tsp herb salt
2 tbsp sesame seeds

Heat the oven to 200 °C. Cover a pie dish with filo pastry. Whisk the eggs and milk and stir in the garlic, salt and mint. Spread spinach, leek and feta cheese on the pie crust. Pour the egg mixture and top with sesame seeds. Bake it in the oven for about 30 minutes or until the egg mixture has solidified and the pie is golden.

Fusion, Indian, Iranian, Omelette

Herb omelette with lemon basmati rice

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.

Lasagna and gratin, Mediterranean

Pasta gratin with halloumi

A tasty and cheesy pasta gratin with flavours of herbs and vegetables.

Serves 5

300 g pasta
200 g halloumi, diced
2 onions, chopped
2 garlic cloves, crushed
1 zucchini, sliced
250 g cherry tomatoes, halved
70 g fresh spinach
400 g chopped tomatoes
2 tbsp tomato paste
1 tsp herb salt
1 tsp coarsely ground black pepper
1 tbsp oregano
1 tsp thyme
1 pinch cayenne pepper
200 g mozzarella, crumbled
Oil for frying

Preheat the oven to 225 °C. Cook the pasta for about 2/3 of the cooking time stated on the package. Fry the halloumi until it is golden brown. Put it aside. Fry the onions a couple of minutes and include the garlic the last half a minute. Add the crushed tomatoes, tomato paste and all the spices and let simmer for a few minutes. Mix all ingredients, except the mozzarella, in an ovenproof dish. Sprinkle with mozzarella and gratinate in the oven for about 10-15 minutes.

French, Soup

Spinach soup with eggs and garlic bread

A spicy spinach soup with lovely bread with garlic and parsley butter.

Serves 4

Spinach soup with eggs

450 g spinach, blanched and chopped
2 dl cream
4 dl water
2 garlic cloves, crushed
1 tsp herb salt
1 tsp thyme
0.5 tsp black pepper
1 pinch ground white pepper
0.5 tsp cayenne pepper
4 eggs
oil for frying

Boil the eggs for 6-8 minutes. Peel and cut them into halves. Fry the garlic for 1 minute in oil. Add the remaining ingredients and boil for a couple of minutes. Pour the soup into bowls and add the egg halves. Serve it with toasted bread with garlic and parsley butter (recipe below).

Garlic and parsley butter

100 g butter
1 garlic clove, crushed
0.5 dl parsley, chopped
1 pinch herb salt

Mix and spread on toasted bread.