The dessert looks very difficult, but it's probably the simplest recipe I've made so far. It is enough to buy filo pastry and take a jar of ready-made apples for an apple pie from the pantry. I couldn't believe that after half an hour the spectacular "flower" is ready. The smell of cinnamon floats around the house and somehow it immediately gets ... I don't know how to express it ... cozier? Is it possible? Yes...
I have collected my favourite chocolate recipes here that remind me of Christmas. Soon the chocolate-cinnamon scent will appear in our homes ... Gingerbread with plum jam. Chocolate apple pancakes. Chocolate cookies. Almond Cointreau pralines. Chocolate banana silken tofu pudding. Oatmeal chocolate cookies. Chocolate espresso muffins. Chocolate jam cake. Cointreau pralines.
Rennesøy Island hides many picturesque nooks and hills. One of them seemed perfect for this episode of "outdoor cooking". Thanks to my sons Maks and Jeremy for their help with the pictures. It's nice to wander together ... To traditional arepas , I added spirulina, i.e. powdered algae, which gives the dishes a turquoise-green colour that is rare in the kitchen.
From my holiday in France, I brought pasta in my favourite turquoise colour. These sea shades in your dishes can be achieved by adding powdered algae also known as spirulina. The sauce, on the other hand, owes its unique flavour and colour to saffron. It's amazing that the tiny crocus stamens have such a power. Nature amazes me all the time ...
I got this recipe from konoba "Tilago" - restaurant on the island Dugi Otok, Croatia. It was the best vegetable pasta I have ever eaten. Thank you to "Tilago" for the inspiration and the opportunity to share the recipe on the blog. Depending on the season, this dish may taste different because it uses seasonal vegetables. The spices are also not strictly defined (I chose the ones I like best). However, the preparation scheme is the same each time.
For a family barbecue, instead of steaks, I bring avocado, which grills nicely. I add green, striped boats to my salad, which is a ready-made dish for me, and a healthy addition for non vegans. Salad tastes best in summer, when cherry tomatoes smell amazing and lettuce leaves don't taste like grass.
During the strawberry and asparagus season, it is my favourite salad, which we eat with appetite for lunch. A few ingredients are enough and in about 10 minutes we have a delicious, healthy dish. I prepared the salad on the Randabergfjellet (hill in Randaberg), from which you can clearly see the beach and nearby islands. After cooking in full sun it was nice to cool feet in the sea ...
We spent a sunny weekend at the edge of the Årdal fjord (Årdalsfjorden). Silence and lazily grazing sheep were the perfect environment to rest after a hard week. I prepared savoury pancakes for breakfast. You can use your favourite vegetables and sauces for decoration. For me, it was just tomatoes, vegan feta and parsley.
You can either cook the potatoes on the same day you are making your burgers or use them from the day before. To quicken the work in the kitchen I use prepared cooked canned lentils. The burgers form and fry very well, nothing crumbles or sticks. This is the perfect dish for lovers of potatoes and all kinds of chops. You can serve them with any salad and sauce. It's an amazing experience to cook on the site of Vistehola, probably the best-known Stone Age settlement in Norway. Known locally as Svarthålå (the black hole). This was home to one or more extended families in the Mesolithic era, between 6700 and 8900 years ago.
The appearance of asparagus in stores is a signal for me that spring is in full swing. So it's time to cook with these green vegetables. Most often I put them on a grill pan, add salt and pepper, sprinkle with olive oil and serve it for dinner. Another time, I use low-calorie asparagus in my soups. The nutty taste of asparagus is perfectly emphasized by the addition of grated lemon peel and fresh ginger.
I often serve a vegan chickpea omelette with mustard sauce and vegetables for breakfast or pack it in a lunch box. I also prepared the omelette outdoors, because every meal tastes better and fuller there. The beautiful nature is an additional bonus of cooking outdoors. Being close to nature always calms me down and puts me in good mood for days. The vegan omelette is very easy to make and even my old pot that I use for outdoor cooking managed the task perfectly.
Friday, May 7, 2021
WALNUT, LENTIL AND GREEN PEA SPREAD
Slightly nutty, with a hint of sweetness and a specific lentil flavour - the perfect combination of ingredients. This is one of my favourite bread spreads. You can spoil it very easily by adding canned peas instead of frozen or fresh peas. Then we can say goodbye to the sweetness and green colour of the paste.
The small Håland lake is my favourite walking and cycling destination. The lap is less than 8 km, along the way there are many places perfect for lonely thoughts, as well as more family ones with tables, benches, or even a place for a bonfire and grilling. For today's lunch, I chose a sunny clearing overlooking the island of Hålandsholmen. This island is a bird sanctuary. It is a known breeding area for the black headed gull, great crested grebe, arctic tern and various duck species. I did not complain about the lack of happy sounds :)
There are many recipes and books about muffins and it will probably be some time before I get to know them all. But is it even possible? For now, I am sharing the recipe for muffins with forest fruit. They taste delicious and look refined, which is why I recommend them for all kinds of family events. The weekend is approaching, it is worth preparing something sweet.
When you feel hungry, it's a good idea to have some healthy snack in the fridge that you can eat without remorse. Courgette is an excellent vegetable for me and I often use it in my kitchen. Low calorie (17 kcal per 100 g), inexpensive, readily available in stores, and you can munch it raw. So far - only the advantages.
Thursday, April 29, 2021
RYE PASTA WITH COURGETTE, SHALLOTS AND TOFU
I prepared this lunch during my motorhome trip around Norway. I needed quick and tasty recipes, because there was no time for fancy dishes. The weather was good, so cooking outdoors was a pleasure.
I feel green ... This dish easily smuggles green vegetables into the diet of young and old. I am happy to prepare them for lunch or dinner. I don't use all of the pesto so I have a delicious spread for my breakfast sandwiches ( homemade bread will be perfect). This practical approach saves me a lot of time and work.
I use this recipe when I want to use up leftovers from my refrigerator. Humus, pesto or any spreads will be useful for this dish. You also need zucchini and some raw vegetables. Use your imagination and your dish will be different every time. Courgette rolls dipped in soy sauce ... mmm ... taste great.
