My best salad

I eat this salad almost every day. As a single meal or as a side dish to barbecues. So.much.awesome.


Norsk
Noe grønt: spinat, crispisalat, hjertesalat, isbergsalat, nykål...
Løk: helst vårløk
Paprika: helst rød spisspaprika
Tomat: i biter, med det bløte og frø fjernet
Søtt: canataloupemelon, Galiamelon, eplebiter...
Olivenskiver
Salte peanøtter, cashewnøtter, pinjekjerner eller stekte valnøtter
Fetaost: helst Solvår hvitløk og urter





English
Something green: spinach, lettuce, cabbage...
Onion: preferable spring onion
Pepper: preferably the pointy red kind
Tomato: in pieces, with the liquid seed-y stuf removed
Sweet: cantaloupe melon, Galia melon, apple chunks...
Sliced oives
Salted peanuts, cashew nuts, pine nuts or fried walnuts
Feta: preferably garlic and herbs


Here: served with fried onions, garlic and mushrooms.




Here: served with romanesco






Here: served with pressed cod roe, fried with mushrooms, onion and garlic.

My kind of kima

I usually say that, the uglier the food looks, the better it tastes.

Norsk
1/4 (ca 200g) flaskegresskar, i biter
1/2 liten løk / 1/4 stor løk, hakket
2 hviløksfedd, hakket
100-150g kjøttdeig (eller tunfisk på boks)*
1-2 ss tomatpuré
1/2 ts currypulver
salt og pepper
1/4 ts av hver: kanel, ingefær, gurkemeie, hvitløkspulver
masse hakket frossenspinat

- Stek flaskegresskarbiter godt og lenge i stekepanne med smeltet smør
- Tilsett resten resten i valgfri rekkefølge og tidspunkt avhengig av hvor godt du vil ha de stekt



English
1/4 (about 200g) butternut squash, diced
1/2 small onion / 1/4 large onion, chopped
2 garlic cloves, chopped
100-150g mince meat (or canned tuna)*
1-2 tbs tomato puree
1/2 tps curry powder
salt and pepper
1/4 tps of each: cinnamon, ginger, turmeric, garlic powder
Lots of chopped frozen spinach

- Fry the butternut squash well in a skillet with melted butter
- Add the rest in an optional order and time depending on how well you want them fried







Source

*If you're a vegan/vegetarian it is well worth trying this dish even without the meat, so I've taken the liberty to tag this as vegan and vegetarian. For instance, use some chickpeas instead.

Falafel

Norsk
1 boks (400g) kikerter
1 feedd hvitløk
10-20g løk
1/2 toppet ts spisskummen
1/2 ts paprikapulver
1/2 ts malt koriander
1/4 ts kardemomme
1/4 ts salt
1/4 krm chilipulver
litt sitronsaft
25ml vann
1-2 ss kikertmel

- Mos og miks alt sammen, men tilsett kikertmel til slutt, etter behov.
- Trill til kuler (ca. rosenkålstørelse) og stek i olje i stekepanna.
- Kan også stekes i ovn på bakepapir: 225 grader i 20 min.





English
1 can (400g) chickpeas
1 clove garlic
10-20g onion
1/2 heaped tsp cumin powder
1/2 tsp paprika powder
1/2 tsp ground coriander
1/4 tsp cardamom
1/4 tsp salt
1/4 krm (1krm=1/5tsp) chilli powder
a bit of lemon juice
25ml water
1-2 tbs gram flour (chickpea flour)

- Mash and mix everything, but add the gram flour towards the end, as much as you need.
- Make brussel sprout sized balls out of the dough and fry in oil in a skillet.
- Alternatively, bake in the oven on parchment paper: 225 degrees for 20 minutes.




Served with some cauliflower-garlic-broccoli-turmeric-pepper-rice


Oven baked falafel

Source I, Source II, Source III

Cauliflower soup

Norsk
200-300g blomkål i mindre biter
1/2-1 sjalottløk
1 fedd hvitløk
2 dl vann
75 ml fløte*
kyllingbuljong tilsvarende 1/2 ss kyllingfond**
pepper

- Ha blomkål, sjalottløk og hvitløk i en kjele med vann som dekker. Kok til mør.
- Sil av vannet til det måler 2 dl og hell dette, grønnsakene og fløten i en blender og miks.
- Hell suppa tilbake i kjelen, kok opp og tilsatt kyllingbuljong og pepper etter smak.




Here with garnish made of garlic and prawns with paprika powder, harissa spice, lemon pepper - stir fried in olive oil.

English
100-300 g cauliflower in smaller bits
1/2-1 shalott
1 garlic clove
2 dl water
75 ml cream*
Chicken bullion**
Pepper

- Add cauliflower, shalott and garlic to a pot and cover with water. Boil until tender.
- Pour 2 dl of the water, the vegetables and the cream into a blender and blend.
- Add the soup back into the pot, boil and add chicken bullion and pepper to taste



*Can be replaced by soy cream
**Can be replaced by vegetable bullion

Source

Lentils and chickpea soup

Norsk
1/4 medium purre, grovhakket
1/2-1 ss fersk ingefær, hakket
1-2 hvitløksfedd, hakket
1/4-1/2 ts rød chili, hakket
1/4 ts hele korianderfrø
1/4 ts hele spisskummenfrø
2.5 dl vann
60 ml røde linser
60 ml kokte kikerter
1/4 ts malt gurkemeie
1/4 ts malt spisskummen
ca 1/4 ss grønnsaksbuljongpulver
1 laurbærblad
litt salt, smak til

- Stek purre, ingefær, hvitløk, chili, korianderfrø og spisskumminfrø i en kjele med olivenolje på medium varme til det er blankt (3-4min).
- Tilsett vann, linser, kikerter, gurkemeie, spisskummen, buljong og laurbærblad.
- Kok under lokk til linsene er møre (anbefaler split red lentils for kort koketid)
- Fjern laurbærbladet og mos med stavmikser til en jevn suppe.
- Smak til med salt og tilsett vann dersom suppa virker for tynn.



Garnityr:
kikerter
paprikapulver
salt
finhakket purre
finhakket rød chili
olivenolje

- Fres kikerter i en stekepanne med olje til de begynner å "hoppe".
- Smak til med paprikapulver og salt.
- Tilsett litt finhakket purre og stek videre til purren er småbrun.





English
1/4 medium leek, coarsely chopped
1/2-1 tbs fresh ginger, chopped
1-2 garlic clove(s), chopped
1/4-1/2 ts red chili, chopped
1/4 ts whole coriander seed
1/4 ts whole cumin seed
2.5 dl water
60 ml red lentils
60 ml boiled chickpeas
1/4 ts ground turmeric
1/4 ts ground cumin
ca 1/4 tbs vegetable bullion powder
1 bay leaf
some salt too taste

- Stir fry leek, ginger, garlic, chili, coriander seed and cumin seed in a pot with olive oil at mediuk eat until it's glossy (4-5 minutes)
- Add water, lentils, chickpeas, turmeric, cumin, bullion and the bay leaf.
- Boil under lid until the lentils are tender (split red lentils recommended for shorter cooking time)
- Remove the bay leaf and mash with a mixer until it's soup-y.
- Add salt to taste and add water if the soup seems to thin.



Garnish:
chickpeas
paprika powder
salt
finely chopped leek
finely chopped red chili
olive oil

- Fry the chickpeas in a frying pan with oil until they start "jumping".
- Add paprika powder and salt to taste.
- Add some finely chopped leek and fry further until the leek is somewhat brown.



Source

Butternut squash mash

Norsk
Flaskegresskar
Smør
Malt kanel
Chilipulver

- Skrell og rens ønsket mengde flaskegresskar
- Ha det i mikroen under lokk i 7-10 minutter til det er mykt
- Mos og miks (gjerne med håndmikser) med smør, kanel og litt chilipulver


Serve with some fried vegetables

English
Butternut squash
Butter
Cinnamon powder
Chilli powder

- Peel and rinse as much butternut squash you want
- Put it in the microwave under a lid for 7-10 until it's soft
- Mash and mix it (preferably wit ha mixer) with butter, cinnamon and some chilli powder.


Here it is again. With some serious burnt vegetables. Yum.

Source

Avocado chocolate pudding

Norsk
1 avokado (100-120 gram)
1-2 ts kakopulver
søtning etter smak
en håndmikser til å mikse alt!



English
1 avocado (100-120 grams)
1-2 ts cocoa powder
sweetening to taste
one mixer to mix them all!

Here's a picture of the goo with a small (60 grams) banana:


I like eating this with banananananna and peanut butter. OH god yes.



Source

Oven Baked Pepper and Onion Bhaji

Norsk
1 ss matolje
1 liten rød paprika, tynnskivet
1 løk, tynnskivet
1 ts korianderfrø*
1 ts spisskumminfrø*
1 toppet ts most chilli*
100g kikertmel
1 dl varmvann
salt og pepper

*Jeg erstatter ofte disse med mindre mengder i pulver.

- Varm en spiseskje olje i stekepanne og stek løk og paprika til løken er gjennomskinnelig og paprikaen myk - ikke brune. Sett til side for avkjøling.
- Varm krydderet i en stekeanne på medium varme i 1-2 minutter og finmal dem så til krydder. *(Eller bare bruk krydder)
- Ha kikertmelet og krydderet i en bolle, bland godt, tilsett vann og rør jevnt. Tilsett salt og pepper og la røren hvile i 30 minutter. (Verden har ikke rast sammen når jeg ikke har giddet å vente)
- Tilsett paprika og løk i røren og bland godt. Fordel porsjoner av blandingen på et oljet/bakepapirkledd stekebrett og ha i ovnen på 180°C i 15 minutter til de er gylne og sprø.



English
1 tbs oil
1 small red pepper, sliced thinly
1 onion, sliced thinly
1 tsp coriander seed*
1 tsp cumin seed*
1 heaped tsp crushed chillies*
100g gram flour
100ml warm water
salt and pepper

*I often replace these with lesser amounts of powder.

- Heat a tablespoon of oil in a pan and sweat the onion and pepper until the onion is translucent and the pepper is tender. They shouldn’t brown. Leave to cool.
- Place the coriander and cumin seed in a dry pan and heat over a medium heat for a minute or two until their scent is released. Tip them into a mortar and pestle (or use a bowl and rolling-pin) and grind them finely.
- Sieve the gram flour into a bowl and add the coriander, cumin and crushed chillies and stir well. Pour in the warm water and whisk until smooth. Add freshly ground pepper and salt. Leave the batter to rest for 30 minutes.
- Put the pepper and onion into the batter and mix well. Place spoonfuls of the mixture onto a greased baking tray and bake in a preheated oven at 180°c, gas mark 4 or the Baking Oven of the Aga for about 15 minutes until golden and crunchy.

Source

Oatmeal

Just plain boring oatmeal.
Deal with it.
:)



Add sweetening, cinnamon, cardamom and salt to about 200-350 dl of water (depends on how long you plan on cooking it, i.e. the size of the oats), and 1dl (40 grams) of oats.
Cook until it's the consistency you prefer, teleport it into a bowl and sprinkle with cardamom, cinnamon, and sweetening (e.g. tagatesse) and add a lump of butter in the middle.
Serve with some berries, jam, fruit, whatever...



Yeah, I know, I am breaking all of my rules. And it's fine. Madness.

Quinoa filled portobello mushrooms

Norsk
1/2 dl quinoa
1 dl vann
1/2 ts salt

- Kok alt dette i en kaserolle under lokk i 15-20 minutter.

2-3 portobellosopp
2 hakkede plommetomater
3 store hakkede hvitløksfedd
Stilkene til soppene, hakket
urter, salt, pepper
noe søtning

- hakk og bland tomatene, hvitløken, soppstilkene, urtene, salt og pepper
- stek dette i en stekepanne i omtrent 5 minutter
- tilsett noe søtning og quinoaen
- bland alt og fyll soppen
- ha i ildfast form i ovnen på 200 grader i 20 minutter





English
1/2 dl quinoa
1 dl water
1/2 ts salt

- Boil all of this in a sauce pan with a lid for 15-20 minutes.

2-3 portobello mushrooms
2 chopped plum tomatoes
3 large chopped garlic cloves
The stems of the mushrooms, chopped
herbs, salt, pepper
some sweetening

- chop and mix tomatoes, garlic, the mushroom stems and the herbs and seasoning
- fry this in a frying pan for about 5 minutes
- add some sweetening to taste and the quinoa
- mix everything and stuff the mushrooms
- put in a dish in the oven at 200 degrees for 20 minutes

Source

Portobello mushrooms are awesome. You can also fill them with... eggs!

Ginger bread II

Sukkerfrie og lavkarbo pepperkaker

Norsk
150 g avfettet mandelmel (funksjonell mat)
Glutenmel (hvetegluten) (så mye som du trenger - så, tilsett til slutt)
75-80 g tagatesse
3 ts kanel
1/2-1 ts ingefær
1/2-1 ts nellik
1/2 ts pepper (jeg dropppet denne)
1 ts bakepulver
1,75 dl fløte*
75 g smør*
75 g agavenektar / yaconsirup

- Bland smør, sirup og tagatesse og varm opp dette, rør til tagatessen har løst seg opp.
- Ta det vekk frå plata og avkjøl det litt. Rør deretter inn fløten.
- Blande inn alt det tørre og bland alt godt sammen.
- Pakk det inn i plastfolie og la det stå i kjøleskapet en stund.
- Kna det godt før utkjevlig, for å få deigen myk.
- Kjevle det ut med bakepapir under og plastfolie over og stikk ut figurar.
- De tynne blir mer sprø og de tykke mer myke. Jeg foretrekker de myke. De blir ikke for myke.
- Ha i ovnen på 160 grader i 12-15 minutter



English
150 almond flour
Gluten flour (as much as you need - so, add in the end)
75-80g tagatesse*
3 ts ground cinnamon
1/2-1 ground ginger
1/2-1 ts ground cloves
1/2 ts pepper (I omitted this)
1 ts baking powder
1.75 dl cream*
75 g butter*
75 g agave nectar/yacon syrup

- Mix butter, nectar/syrup and heat this, stirr until the tagatesse is diluted.
- Remove from the hob and let it cool down a bit. Then, add the cream.
- Mix all the dry stuff together and mix everything together.
- Wrap it in plastic wrap and put in the fridge for a while.
- Knead the dough before rolling it out, to get it soft.
- Roll out with parchment paper under and plastic wrap over and apply the shapes.
- The thin ones become more crispy and the thick more soft. I prefer the soft ones. They don't go too soft.
- Put in the oven at 160 degrees for 12-15 minutes


*Should be fairly easy to replace to make it vegan or at least dairy free

Source

Caramel bars

Sukkerfrie og lavkarbo karamellstenger

Norsk
100 g mykt smør*
3/4 dl tagatesse*
2 dl mandelmel
1/4 dl glutenmel (hvetegluten)
1/2 ts vaniljepulver
1/2 ts natron

- Rør smør og tagatesse lyst og luftig
- Bland det tørre og ha i.
- Del deigen i to og rull til to pølser som trykkes flate på bakepapirkledd stekeplate.
- Stekes på 150 grader midt i ovnen 12-15 min.
- La de avkjøle nesten helt på stekeplata, skråskjær og legges på rist til de er helt avkjølt.
- Oppbevares i kakeboks.



English
100 g soft butter*
3/4 dl tagatesse* (tagatose sweetener)
2 dl almond flour (fat reduced)
1/4 dl wheat gluten
1/2 ts vanilla powder
1/2 ts baking soda

- Stir together butter and tagetesse light and fluffy
- Mix and add the dry stuff.
- Separate the dough in half and roll it into two sausages which you press flat on a parchment paper covered baking tray.
- Put in the middle of the oven at 150 degrees for 12-15 minutes.
- Let them cool down almost entirely on the baking tray, cut them slanted and put on a grid until they are entirely cooled down.
- Keep in a cookie jar.

*Tagged vegan and dairy free as I imagine you could replace the butter and sweetening with something according to your diet.

Source

Gløgg

Sukkerfri / sugar free gløgg (glögg / Mulled wine)

Norsk
1 ss gløggkrydder fra apotek
mye sukkerfri rød saft blandet med kokt vann
evt. mandler



English
1 tbs gløgg spice
Lots of sugarfree red squash (preferably apple and grape flavour) and boiled water
optional: almonds

Source: Mine!

Curried Chickpea Mash

Norsk
1 løk
1/2 boks hermetiske tomater
2-3 hvitløkfedd
2 ss revet ingefær/ 1 ts ingefærpulver
1 boks hermetiske kikerter
1/2 ts kardemommefrø/ 1/4 ts kardemommepulver
malt pepper etter smak
1/4 ts gurkemeie
1/2 ss korianderpulver
1/2 ts spisskummin
1 ts garam masala
1 dl mandelmelk (kan erstattes)

- Bland sammen løken, tomatene, hvitløk og ginger paste i en chopper til det er glatt.
- Varm oljen i en kaserolle på medium-høy varme og tilsett laubærblad, nellik, kardemomme, og pepper. Kok i ca 1 minutt.
- Tilsett løktomatblandingen og kok i 5 minutter.
- Tilsett spisskummin, koriander, gurkemeie, og garam masala. Kok i ytterligre 5 minutter.
- Tilsett avrente/rensede kikerter. Rør til de er dekt.
- Tilsett en klype salt etter smak.
- Tilsett mandelmelk.
- La det småkoke, tildekt, i 10 minutter.
- Bruke en potetmoser (eller stor skje) til å mose kikertene lett. Ikke mos dem helt, bare litt.

Speedy version
Mix 1 onion, tomato puree, garlic cloves, ginger and 1/2 can of chopped tomatoes smooth in a chopper.
Cook this in a saucepan and add 1/4 ts cardamom, ground pepper to taste, 1/4 ts turmeric powder, 1/2 tbs coriander powder, 1/2 ts ground cumin, 1 ts garam masala.
Mix, cook, and add 1 dl almond milk and 1 can of rinsed chickpeas.
Mix and cook more until it's thicker and then mash the chickpeas somewhat.




English
1 onion
1/2 can tomatoes
2-3 garlic cloves
2 tbs grated kinger/ 1 ts ginger powder
1 can chickpeas
1/4 ts cardamom
ground pepper to taste
1/4 ts turmeric powder
1/2 tbs coriander powder
1/2 ts cumin
1 ts garam masala
1 dl almond milk (can be substituted)

- Mix together the onion, tomatoes, garlic, ginger paste until smooth in a chopper.
- Heat the oil in a pot over medium-high heat and add the bay leaves, ground cloves, cardamom seeds, and pepper. Cook for ~1 minute.
- Add in the onion-garlic-tomato mixture and cook for 5 minutes.
- Add the cumin, coriander, tumeric, and garam masala. Cook for another 5 minutes.
- Add the drained/rinsed chickpeas to the mix. Stir until covered.
- Add a pinch of salt to taste.
- Add the almond milk.
- Cook at a simmer, covered, for 10 minutes.
- Use a potato masher (or big spoon) to lightly mash the chickpeas. You don't want them totally mashed, just somewhat.

Source