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.

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!



Soft goat cheese, sliced
Beets, cooked, peeled and sliced
Pine nuts, fried in oil
Leaf salad
Olive oil

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!



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!



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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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!



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!



Feta cheese
Red onion, thinly sliced
Cucumber, sliced
Tomatoes, cut into smaller pieces
Olive oil

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

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.

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.

Breakfast and snacks, Fusion, Mediterranean, Salad

Fruit salad with cottage cheese and nuts

This is a really good recipe for a dessert or a snack, or even a light lunch or dinner. It has a lovely combination of flavors with sweet and sour fruits, sweet honey, crunchy walnuts, fresh mint and creamy cottage cheese. By varying the fruits and nuts the dish can be varied almost indefinitely. Here’s a suggestion:

Serves 1

1 apple, diced
1 banana, sliced
1 orange, diced
100 g cottage cheese
1 handful of walnuts
3 mint leaves, chopped
honey to drizzle

Put fruits on a plate and top them with cottage cheese, nuts, mint and honey.

Crepes and pancakes, French

Crepes with feta cheese, walnuts, pears, asparagus and avocado

The combination of the sweetness of the pears, the saltiness of feta cheese, the creaminess of the avocado, the crispiness of asparagus and the nut flavor of the walnuts is a real hit! The crepe recipe is from the Health Cookbook by Ulrika Davidsson. Is it a dessert? Is there a main course? Yes it’s both, it’s a main dish that tastes like a dessert but saturates as a main course! Could it be better?!

Serves 4


3 eggs
5 dl milk
1.5 dl whole spelt flour
1 dl wheat flour
1 tsp salt
Oil for frying


200 g feta cheese, diced
130 g walnuts, roughly chopped
2 avocados, peeled, pitted and diced
2 pears, seeded and diced
250 g asparagus, cut into smaller pieces
1 tbsp olive oil
1 tsp coarsely ground black pepper

Beat the eggs, flour and half of the milk to a lump-free batter. Beat in the remaining ingredients for the crepe batter. Fry it like pancakes. Fry the asparagus a couple of minutes. Mix it with the remaining ingredients for the filling. Spread the filling on one half of a crepe and fold over the other half. Eat together with a green salad.