Sunrise Smoothie

1 April, 2014 — Leave a comment


For many people, a smoothie is breakfast enough.
I like a fresh smoothie, but I think they tend to get too thick and then I feel like I`m drinking heavy cream through a straw.
By adding a few more ice cubes or more freshly squeezed juice I get the consitcency I prefer.

This favorite Sunrise Smoothie should last you till ten o`clock snack time.

For 2-3 glasses.


* 200 g Apricots
* 1 Banana
* 2 tbsp Lime juice
* 1 dl yoghurt
* 5-6 Ice cubes


Cut open the apricots and remove the pit. Slice the banana in smaller wheels.
Have the apricot and banana in a blender and add freshly pressed lime juice, yoghurt and ice cubes.
Start the blender (remember the lid…) and let it blend for about 20 sec. for a smooth drink.

Quesadilla with Mexican Salad

12 November, 2013 — 3 Comments


I`m Norwegian and didn`t know much about Mexican cooking until I moved to Switzerland. Sounds funny? Well, maybe not if you knew that the upstairs neighbor in my new Swiss house turned out to be from…Mexico.
She soon became my first good friend in my new country, but she complained about how the guacamole here was no good and thankfully brought her home made to our daughters garden parties. She invited us to her daughters birthdays parties where we unsuccessfully tried hitting the piñata.
Sadly for me she moved away with her family, but I think that one day soon I`ll invite her over for Quesadillas or maybe I should make her bring her own in case she starts complaining about how I made them wrong. ;)

If you wish to read more about the funny but true 8 common mistakes on cooking quesadillas please click here – 8 Common Quesadillas Cooking Mistakes

Anyways, here is my latest attempt at Quesadillas served with a mex salad.

This serves 4.

What you need:

* 4 wheat tortillas
* Cheddar cheese, grated and as much as you like.
* Nut oil

Mex Salad

* 1 pre boiled corn on the cob, corn sliced of the cob
* 1 red bell pepper cut into cubes
* 1 yellow onion, chopped finely
* Arugula salad
* 1 cup of Kidney beans, cooked and rinsed

Salad Sauce
(start with small amounts of each and add more to taste – remember that is you over-salt it`s difficult to find the balance again and you might need to start over.)

* Olive Oil
* Lemon Juice
* Salt
* Sugar
* Black Pepper or Hot Red Pepper Flakes
* Mustard, optional

What you do:

These Quesadillas only have a cheese filling but yo can add more of what ever you wish (spinach, potatoes, chicken and so on) and what ever goes with the sides you`re serving.

Heat up a pan to medium heat with a little oil. Place one tortilla flat in the pan. sprinkle grated cheese over half of the tortilla. Flip one half of the tortilla over the filling. Let the cheese start to melt and the flip the half mooned tortilla over to cook evenly.
You should only have two tortillas in the pan at once.

In a salad bowl start mixing your salad sauce.
I would start with the acid; it makes the sauce look smoother.
Try 1 tablespoon lemon juice, 2 tablespoons oil, 1 small teaspoon salt, 1 small teaspoon sugar,  1 small teaspoon mustard and a sprinkle of pepper.
Give it a stir, then taste and add more of the ingredients to balance it out.
Add all the salad ingredients to the bowl and toss it right before serving.
If you toss it too early the salad will get soggy.

In the picture at the top you will see that I also served a single paprika salad with sesame seeds, sprinkle of salt, nut oil and white whine vinegar.

Serve while quesadillas are still warm.




Photo from jeffzz111 – Thanks!

Did you know that the apple muffin is the official state muffin of New York?

Kids love muffins and anything that resembles a cake, so why surprise them with breakfast muffins?

For this breakfast muffin I added grated carrots and swapped the unhealthy white sugar with the little healthier brown sugar. If you want to go an extra healthy step, you can use spelt flour instead of plain flour.

What you need:

* 225g plain flour
* 3 tsp baking powder
* 175g brown sugar
* 1/2 tsp ground cinnamon
* 1/2 tsp freshly grated nutmeg
* Pinch of salt
* 150ml plain oil, eg sunflower
* 2 eggs (lightly beaten)
* 3 medium carrots (finely grated)
* 1 apple (finely grated)

What you do:

Preheat oven to 180C.
Grease muffin tins or line with paper cases (makes approx 6 large, 12 medium, or 20 mini muffins).
In a large bowl mix together the flour, sugar, salt and spices.
Add oil and eggs and gently the fold mixture together.
Stir in carrot and apple.
Spoon into muffin tins, halfway to the top.
Bake for approx 25 – 35 mins depending on the size of the muffins.
Check with a skewer if unsure – if it comes out clean the muffin is cooked, if sticky leave them in for a bit longer.
Leave in tin to cool a little, then turn out.



Try this different way of serving ham and eggs. Kids find it cool to hold the “flower” in their hand and eat it.

This recipe gives 4 flowers.

What you need:

* 4 eggs
* 8 slices of ham (if slices are big then you`ll only need 4)
* A pinch of salt

What you do:

Fit 1-2 slices of ham into a muffin cup (it should serve as a bowl for the egg).
Crack one egg into each ham fitted cup.
Bake in preheated oven (200 °C) for about 15 minutes. The yolk should still be a little runny.
Remove pan from oven and let the eggs rest for a minute or two before carefully fishing the flowers out of the muffin cups.
Serve with a bread roll.


Apple Snack

6 May, 2013 — Leave a comment


I usually always keep pastry dough in my fridge (or freezer). It`s so versatile and makes it easy to create a quick snack for an aperitif or unexpected (but most welcome) guests.
Just roll out the dough and fill it with what ever you have: fresh herbs and cheese topping, tapenade, cream cheese and sundries tomatoes or something sweet like I`ve done here with apple slices and brown sugar. You really can`t go wrong so just try it.

What you need:

* 1 pre-made/store bought pastry dough
* 2 apples (I like them sour but you choose what you prefer)
* 2 table spoons brown sugar
* Cinnamon powder

What you do:

Roll out the dough on parchment paper in a baking tray.
Slice the apples in not all too thin slices and lay them in the dough randomly or in a pattern.
Sprinkle the apples with brown sugar and cinnamon.
Bake in preheated oven – 200 °C (go to conversion table) – for about 10-12 minutes.
Remove from oven and let it cool before cutting and serving.