February 18, 2014

Rye bread!

Sorry for the hiatus! A lot of food has been made and eaten in the past few days, but very little ended up being photographed.

Thought I'd share the recipe for the rye bread I made this weekend though. Egg, milk, and nut free! I was inspired by this recipe - great site, check it out! I baked the bread in a dutch oven which keeps the inside super juicy and the outside perfectly crispy.

This is what you need:
  • 4 cups of rye flour mixed with wheat flour (use about 45% rye in the mix)
  • 2 1/4 tsp dry yeast
  • 1 3/4 cups of warm water
  • 2 tsp salt
  • 1 tbsp dark syrup/molasses
  • Dutch oven and baking sheet

Start with mixing the dry yeast and salt with the flour in a bowl.

Add the dark syrup.

Add warm water and work into a dough. Add more flour if needed.

Let the dough rise in the bowl for 30 minutes under a kitchen towel.

Take the dough out of the bowl and form the bread on a baking sheet. Preheat the oven to 225°C (435°F) with the dutch oven in it while the bread rises for another 30 minutes.

Take the dutch oven out and carefully place the baking sheet and the bread in it. Let the bread bake for 30 minutes. Remove the lid and bake for another 15 to 20 minutes.


After workout salad!

This is what we had for dinner tonight (late workout today, so needed something that was very quick to prepare). Salad with spinach, tomatoes, black beans, lentils, and avocado. Served with halloumi cheese on the side.

February 12, 2014

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Spaghetti alla puttanesca!

Since Brett is eating dinner out with friends tonight, I took the opportunity to make one of my favs (not one of his favs unfortunately): Spaghetti alla Puttanesca!

I love this pasta (maybe not so fond of the name - if you don't know Italian, look it up) - it's easy, salty, spicy, and pretty much cooks itself.

This is what you need:
  • Tomatoes
  • Capers
  • Olives
  • Onion (I don't think the traditional recipe contains onion)
  • Garlic
  • Chili pepper (I realized too late that I didn't have any at home, so I ended up using dried chili flakes and chipotle paste instead)

Fry chopped onion and garlic in olive oil. When the onion has softened, add tomatoes, capers, olives, and chili. Let the sauce cook for about fifteen minutes under a lid. Season to taste with sea salt and black pepper.

Serve with pasta!

February 11, 2014

Potato cakes with mint yogurt

Victory! I have finally got my husband to voluntarily watch both curling and figure skating tonight. And the TV was complemented with a glass of red wine and these great potato cakes!

This is what you need:
  • Garlic
  • Lemon
  • Chili pepper
  • Feta cheese
  • Potatoes 
  • Black beans
  • Mint
  • Turkish yoghurt

Start by boiling potatoes in salted water. I never peel - too boring - but make sure the potatoes are organic.

Add chopped chili pepper and garlic to a bowl.

Add crumbled feta cheese, back beans, and lemon juice to the garlic and pepper.

Mash the boiled potato and add to the feta cheese mixture. Season to taste with sea salt and coarsely ground black pepper. Make cakes from the potato mixture and fry in olive oil.

Mix mint with the Turkish yogurt and serve with the potato cakes. Enjoy!

February 10, 2014

Creamy avocado pasta

Monday again. Where did the weekend go? (Actually, I know very well where the weekend went - I've been marathon watching the Olympics all weekend long - Go Sweden!)

Tonight we had a delicious, super creamy, avocado pasta that takes about ten minutes to prepare. Perfect for Mondays!

This is what you need:
  • Chili pepper
  • Lemon (zest and juice)
  • Avocados (the more the merrier)
  • Oat cream
  • Garlic

Fry garlic, chili pepper, and lemon zest in olive oil. Mash the avocados and add them to the fried garlic. Add oat cream until the consistency is the way you like it and heat the sauce up. Season to taste with black pepper and sea salt. Done!

Serve the sauce with pasta and asparagus!

I added Parmesan and white truffle oil on top of my serving. Yum! My husband covered his with chili flakes (have I told you before that we like chili in this family?).

February 6, 2014

Fried quinoa!

This is the perfect after-workout meal: quick, tasty, and full of protein. We have it at least once a week, that's how much we love it.

The meal itself is a variation on fried rice; quinoa instead of rice, lots of leek, spiciness from chili pepper and lots, lots, lots of sesame seed oil. We have it with tofu, but that's optional of course.

This is what you need:
  • Quinoa
  • Frozen peas
  • Leek
  • Chili pepper
  • Lemon
  • Tofu (optional)

Cook quinoa in salted water.

Fry chopped up leek and chili pepper with the frozen peas. Add lemon zest and lemon juice.

 Add tofu and after a few more minutes of frying, add the cooked quinoa.

We had this meal with pak choi tonight. I LOVE pak choi. Let it boil for about 30 seconds, sprinkle sea salt on top, and enjoy!

February 5, 2014

Walnut pesto!

Tonight's dinner: pasta with walnut pesto and cherry tomatoes on the side!

This is what you need:
  • Basil
  • Walnuts
  • Lemon
  • Olive oil
  • Garlic
  • Pasta
  • Cherry tomatoes

Blend the nuts with the basil, garlic, and lemon juice. Add olive oil until the texture is the way you like it.

Serve with cherry tomatoes and pasta!

February 4, 2014

Tuesday smoothie!

Take away for dinner and orange, mango, lime, and spinach smoothie for dessert.

Happy Tuesday!

February 3, 2014

Fifteen minute soup!

Simple, flavorful, and only takes 15 minutes to make.

This is what you need:
  • Leek
  • Cauliflower
  • Chili pepper
  • Mushrooms
  • Kale 
  • Stock
  • Noodles
  • Sesame seed oil
  • Sesame seeds
  • About 1.5 l water
  • About 2 tsp ginger (dried)

Fry leek, mushrooms, and chili pepper in the sesame seed oil. Add water and stock and bring the soup to boil. Cook noodles separately.

Add cauliflower and kale. Season to taste with ginger and salt. Add the cooked noodles to the soup.

Top of the soup with sesame seeds and sprinkle some sesame seed oil on top.

February 2, 2014

Spring rolls!

I was on the hunt for regular kale yesterday at the store, but couldn't find any. Instead I got my hands on dinosaur kale (lacinato kale) - with a name that cool, I had to have it!

The kale ended up being a key ingredient in the spring rolls we had for dinner. And we also had it fried up as a side dish together with Dijon mustard flavored food oat.

This is what you need:
  • Filo pastry
  • Mushrooms 
  • Shallots
  • Garlic
  • Dinosaur kale
  • Sesame seed oil
  • Sesame seeds
  • Oat cream
  • Dijon mustard

Preheat the oven to 225 °C / 440 °F and cook the food oat. Then start the spring rolls by frying finely chopped mushrooms, garlic, and shallots in sesame seed oil.

Add the dinosaur kale at the end and season with sea salt and black pepper.

If you bought frozen filo dough, make sure it is completely thawed before you begin making the spring rolls. Start by adding about two table spoons of the mushroom-kale-mix onto the end of one filo dough sheet.

Roll/fold the sheet lengthwise. After about two folds, fold the edges into the middle, like this:

Add some water to the edge to make the dough stick together.

Cook the spring rolls in the oven until they have a nice color (I think it took about 10 minutes, but it could have been longer).

Spring rolls before going into the oven

Add oat cream to the cooked food oat and season to taste with Dijon mustard.

Fry the kale in a dry, hot frying pan. I used the same pan that I had fried the spring roll filling in and did not add any extra oil. The kale is done when it's crispy.


February 1, 2014


For 30 years I've bought pre-made hamburger buns at the store. Dense, processed, and way too big. Yesterday I made hamburger buns from scratch. I will never go back!

With the buns we had sweet potato burgers (inspired by this recipe) and sweet potato fries on the side with chipotle mayo. Yum!

This is what you need for four burgers:

Buns (makes 8 buns - freeze the leftover ones)
50 g dry yeast
6.5 dl flour
2 tbsp olive oil
3 dl water
1 tsp dark syrup/molasses
1 tsp sea salt
Sesame seeds

One large or two medium sweet potatoes
Food oat (about 1 1/2 cup)
Chipotle paste

Four sweet potatoes
Sea salt

Chipotle mayo
Chipotle paste

Preheat the oven to 225 °C / 440 °F.

Start by making the bread. Mix the dry yeast with the flour. Add olive oil, salt, and the dark syrup/molasses. Finally add the water and let the dough sit for 30 minutes.

Cut the sweet potatoes for the fries into long thin strips. We kept the skin and made sure we dried the potatoes well after we washed them. Sprinkle sea salt and olive oil on top and place in the middle of the oven (it took about 45 minutes until they were done).

Split the dough into eight round pieces and place them on a baking sheet. Sprinkle a little bit of water on each before you sprinkle the sesame seeds on top. Let them sit for another 30 minutes.

Start with the burgers. Cut the sweet potatoes into small pieces and boil them until they are soft. Cook the food oat (I added some vegan stock to the water they were cooked in).

Mash the sweet potatoes and add chipotle paste, food oats, garlic, and about three teaspoons of cumin. Season with sea salt and black pepper at the end. Form the sweet potato mash into burgers and fry (high temperature) until they have browned.

The buns go in the oven at the same temperature as the sweet potatoes. Take them out when they have a nice golden color (it took about 12 minutes in our oven).

We served the burgers with pickled red onions, jalapeños, mustard, pickles, and cherry tomatoes. We also had cheese, but that can be skipped of course if you want vegan burgers. Oh - and I almost forgot - the chipotle mayo of course (prepare by just mixing about 2 tsp of the paste with one cup of mayo)!