Mediterranean, Side dish

Mashed beans with pistachio and rosemary sprinkle

Mashed beans is a perfect side dish for vegetarian food, because it is full of high quality proteins. Hence, it goes very well together with e.g. carrot patties (see recipe under Carrot and sunflower seed patties with potatoes, curry yoghurt and bean salad). This is a version with white beans and cream cheese which is very creamy and delicious!

Serves 4

460 g cooked white beans (drained weight)
200 g cream cheese
0.5 tsp herbal salt
1 pinch of ground black pepper
1 pinch of ground white pepper
100 g pistachios, coarsely chopped
3-4 sprigs of rosemary, stripped
Oil for frying

Blend beans, cream cheese, salt and pepper in a food processor. Heat oil in a pan and fry pistachios and rosemary a couple of minutes until the nuts are slightly browned. Serve the bean mash sprinkled with pistachio and rosemary.

Indian, Stew

Yoghurt curry with cauliflower and beans

This is a very tasty and flavorful curry dish with a tart flavor of yoghurt and a distinct flavor of roasted caraway seeds which is so good!

Serves 6

1 cauliflower head, divided into smaller florets
1 onion, chopped
250 g champignons, sliced
460 g cooked small white beans (drained weight)
230 g cooked borlotti beans (drained weight)
2 garlic cloves, crushed
2 tbsp grated ginger
5 dl yoghurt
2 dl cream
2 tsp herb salt
1 tsp ground cardamom
1 tbsp caraway seeds
1 tbsp turmeric
1 pinch of cayenne pepper
Oil for frying

Heat the oil in a pan. Fry the caraway seeds for a couple of minutes. Add the onion, champignons and cauliflower and fry for another 4-5 minutes. Include the garlic and ginger the last minute. Stir in the yogurt, cream and the remaining spices. Let simmer for about 5 minutes. Stir finally in the beans. Serve with brown rice.

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.

Nordic, Stew

Vegetarian Flying Jacob

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.

French, Fusion, Soup

Bean soup with thyme, cheese and roasted sunflower seeds

The appearance of this soup does not make its taste justice! The mild and herbal bean soup goes very good together with the flavorful cheese and the crunchy sunflower seeds. This is a cheap feast!

Serves 6

5 dl dried small white beans
2 onions, sliced
3 garlic cloves, crushed
1 handful bunch of thyme, stripped
2 bay leaves
6 dl broth from boiling the beans
0.5 tsp black pepper
2 dl sunflower seeds
100 g mature cheese, sliced
Oil for frying

Cook the beans according to the instructions on the package, but add onion, garlic and bay leaves in the cooking water. Fry the sunflower seeds in oil until they become golden brown. Drain the beans and onions, but save 6 dl of the broth. Discard the bay leaves and put 2 dl of cooked beans aside. Blend the remaining beans and onions with the saved broth into a smooth soup. Stir in the whole beans and thyme and season with pepper. Serve it topped with cheese slices and sunflower seeds.

French, Soup

White bean and pasta soup

This is a surprisingly rich and tasty soup, given its simplicity in both ingredients and cooking! It will probably taste good with pre cooked beans too, which would simplify the cooking even further, since all ingredients can be added simultaneously and just be cooked until the pasta is done.

Serves 4

3 dl dried white beans (equals approximately 7 dl cooked)
1.4 liter water
200 g pasta
1 onion, sliced
2 garlic cloves, crushed
1.5 tsp herb salt
1 tbsp tarragon

Soak the beans for 12-24 hours. Boil them in 1.4 liter of water for about 50 minutes. Add the remaining ingredients and cook until the pasta is done, according to the cooking time on the package.