If there were such a thing as a beauty contest for roots, you would probably find ginger at the very bottom, together with Jerusalem artichoke and celeriac. Furthermore, I’ve always thought that ginger tasted like soap, and I have a grim, grim childhood memory that includes diced ginger disguised as potatoes, so ginger and I had never really hit it off.
Danish Æblekage is a traditional Danish dessert. Æblekage actually means apple cake in Danish, but it is not a cake, and no baking is involved, so I have no idea why we call it cake. I would say it is more like a trifle, and it is one of the easiest desserts I know.
These little coconut and banana treats are easy to make and super tasty. The banana leaf functions as natural packaging, which makes the wraps perfect to bring along as a snack for farmers working in the field, or for your lunch box.
This delicious green juice is super refreshing on a hot summer day (and trust me, the summer days in Thailand are hot!). The juice is made with lime basil, which is a sweet, fragrant kind of lime that it might be difficult to find outside Thailand. Though most larger grocery stores and Asian food shops will have Thai basil, which is also fine to use.
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My mushroom risotto is always a hit and it’s really not a difficult dish to make. It’s all in the rice, but when you first get a feeling for when the rice is just right (not overcooked, you’re not making porridge), you can’t go wrong with this one.
Here’s what you’re having for lunch: Salad with seared tuna, avocado, mango and lots of other healthy stuff. It takes around 20 minutes to make the salad and 5 minutes to eat it, because, trust me, it’s super tasty:)
Here’s how it’s done:
The Dressing:
1tsp sugar
6 tbsp fresh lime juice (approximately 2 limes depending on how juicy they are)
3 tbsp fish sauce
1 Thai bird’s eye chili, finely chopped
The Tuna:
1 tuna steak (around 7oz/200g) of good quality
Salt
Pepper
The Salad:
1 mango
1 avocado
Snow peas (as many as you like)
Shelled edamame (a handful is nice)
Fresh spinach (a handful or two)
Cilantro (a small bunch)
How to make the dressing:
Mix all the ingredients in a cup or a tiny bowl. The measurements stated are approximate, so make sure you taste-test along the way. If it’s too salty, add more sugar and lime. If it lacks salt, add fish sauce. You can leave out the chili if you don’t like spicy food.
How to cook the tuna:
Heat a frying pan and a tbsp of oil. When the oil is hot, place the tuna in the frying pan. Sear the tuna for a minute on each side, season with salt and pepper. Let the tuna cool off before cutting it into ¼ inch slices.
How to make the salad:
Chop the mango and the avocado into cubes. Chop the cilantro coarsely. Mix all the other ingredients. Toss the salad in most of the dressing (leave a teaspoon or two for the tuna). Place the salad in two of your favorite bowls and arrange the sliced tuna on top. Sprinkle a little dressing over the tuna, and you’re done.
My first attempt to make chia pudding was a couple of years back, and it was a big failure. With only two ingredients, you probably wonder how it’s possible to mess it up? Well try adding quinoa instead of chia…
My second attempt turned out so much better. Before bedtime last night, I prepared a bowl with coconut milk and chia seeds and placed it in the fridge. I went to brush my teeth, clean my face and put on some night cream, before going back to the fridge to stir around the pudding one last time. Then I went to bed, slept for 8 hours, woke up and ran to the fridge, eager to see what had happened overnight. Yay! Chia pudding! In my fridge!
Here’s how it’s done:
Ingredients (one bowl of chia pudding)
¼ cup (0.6dL) chia seeds
1 cup (2.5dL) full fat coconut milk (the canned one. Same as you use for making Thai curries).
Mix the chia seeds and the coconut milk in a bowl and leave overnight (or for a couple of hours) in the fridge. The full fat coconut milk makes the texture very creamy, almost like Greek yogurt, but if you want a lighter option, use light coconut milk. I made another batch with almond milk over lunch, and it also works, but tastes a bit meh. Maybe a few drops of vanilla essence would help?
This chia pudding is unsweetened, but you can add stevia or honey if you have a sweet tooth. I like my chia pudding with passion fruit and fresh raspberries, but the possibilities are endless, so go for whatever topping you feel like.
And what’s for lunch? How about a salad with seared tuna, mango and avocado?
Old-school oatmeal is filling and delicious. This recipe is with almond milk, but you can also use ordinary milk if you prefer. It doesn’t take more than 10 minutes to make, and it will keep you full for a long time. Perfect for those days, when you’re so busy, lunch might not happen.
My NYC roommate Ana is from Brazil, and she is spoiling me with all sorts of delicious Brazilian treats. The other day she introduced me to crepioca and tapioca, which are both Brazilian breakfast crepes made from tapioca flour.
Craving something sweet but not too unhealthy? Then you should try these Bliss Balls stuffed with all things nice. Almost like chocolate balls, and a lot healthier than they taste.
This feta cheese dip is super-easy and very quick to make. Perfect as a snack before dinner or to bring along to a pot luck party. I usually add sundried tomatoes or roasted red peppers (the ones in oil are the best), but you can add anything you feel like.
Here’s what you need:
250 g/0.500 lbs Feta cheese
4 Tbsp. Olive oil
2 Tbsp. fresh lemon juice
Roasted peppers or sundried tomatoes (the ones in olive oil are the best for this purpose)
2 garlic cloves (crushed)
Cayenne pepper
Use a fork to mash the feta cheese and mix it with the olive oil in a bowl.
Add a slice of finely chopped, roasted pepper or a couple of sun dried tomatoes to add some flavor and a nice red color to the dip.
Add a little cayenne pepper to make the dip just spicy enough, but forget about adding salt, as the feta is very salty itself.
You can also use a food processor to mix all the ingredients, but I like the chunkier texture you get from using a fork. Furthermore, it makes the dip look more homemade, and not like something you’ve picked up from the grocery store.
As for the feta cheese, make sure you use one made from sheep’s milk. The ones from cow’s, (which aren’t actually feta), will not have the same creaminess and will lack the characteristic sharp feta flavor.
Advertisement: Eat the dip with vegetable sticks or the delicious Nordic Crisps from Hungry Bird Eats. I’ve previously blogged about my friend Tina and the story behind Hungry Bird Eats, which you can read more about here: Nordic Crisps – What the Hungry Bird Eats >>
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Here’s a recipe from my old blog, from when I still enjoyed cooking and baking. These days I find it difficult to find the time and passion for kitchen experiments, but lemon curd is an exception. It’s so easy and quick to make, and it tastes amazing on toast and anything freshly baked. You can also use it as frosting on cakes, pastry filling and in desserts. It will last 3-4 days in the fridge.
//Dessert cones sponsored by Karen Volf//
These mini cones with whipped cream are a traditional Danish dessert, and if you cheat a little and use ready-made cones, it doesn’t take more than 10 minutes to prepare. I have mixed the whipped cream with meringues and strawberries, so I guess it makes it a kind of Eton Mess?
Here’s the recipe:
¼ l (1 cup) of whipping cream
10 strawberries (save a couple for decoration)
10 meringues
10 mini dessert cones.
Whip the cream in a bowl and place it in the fridge.
Mash the strawberries with a fork, but spare 1 or 2 for decoration.
Crush the meringues. It’s done easily with a big knife.
Mix strawberries, meringues and whipped cream.
Put the filling in the cones with a teaspoon and decorate with strawberries. Voila, it’s ready! After a while, the cream will get runny and the cone will start softening, so the dessert should be served (and eaten) immediately.
You can substitute the strawberries with other berries. Instead of whipped cream, you can also use soft serve for an even more cooling dessert in the hot summer months.
I used the mini cones from Karen Volf, but if you’re looking to make your own, there are several recipes available online. The same applies to the meringues, just ask Google:)
// Sponsored – In collaboration with Bilberry.ae //
Smoothie bowls were huge on Instagram and Pinterest in 2016, but I’m a bit slow you know, so it’s only recently that I’ve picked up the trend. As the name suggests, smoothie bowls are bowls with smoothie, decorated with different kinds of toppings.
// Sponsored – In collaboration with Bilberry.ae //
My latest breakfast craze is the purple Berryfect Bilberry Powder, and this post is dedicated to show you how I’m using this healthy berry-powder from Finland. I first wanted to style my breakfast bowl with lots of it-fruits and superfood, but I changed my mind last minute.Because the purpose of this post is to show you how ordinary, busy people like me (and you?) can easily use Bilberry Powder and add something healthy to our breakfast routine without too much of an effort. Besides, I can honestly say, that my fridge is only rarely stuffed with it-fruits and superfood.
I love a good Thai green curry, but I only rarely eat it in Thailand, because I usually prefer lighter dishes in the heat. The curry is perfect for the cold Scandinavian winter months, so when I found this recipe while browsing though the posts on my old blog, I thought I would share it with you.
Good morning! How’s your weekend so far? Upon our New York trip, Poul and I are trying to slim down. New York is full of good food, so as a precautionary measure, we want to lose a few kilos before we go, because we know we’ll inevitably gain weight over there.
Poul really likes Joe Wicks and his easy-to-make recipes, and he had seen a recipe with bacon and eggs baked in avocado in the Lean in 15 cookbook. It didn’t sound super healthy, but it looked quite amazing, so we decided to give it a try. Avocado and bacon, what’s not to love?
The recipe is really easy. You just cut the avocados in halves, remove the seed and place an egg there instead. In the cookbook it says that you can cook it in the microwave oven, but I think oven-baked avocados taste better, as they get this nutty, creamy flavor. 10-15 minutes at 200°C will do.
Choose big avocados. The small ones we used couldn’t hold an entire egg. If you use small avocados, then scoop out a bigger hole, so the egg will fit. While the avo-eggs are in the oven, you prepare the bacon and chop some chili. Ta-da!
A couple of days ago, Rikke and I went completely kitchen crazy. While Rikke was making Danish liver pâté and rye bread, I found my old formula for lussekatter, which is a kind of saffron buns that you eat throughout December in Sweden.