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A feast for the eyes and mouth!
It basically makes itself in the oven so you can do other things like set the table or play a round of cards with the kids.

This recipe serves 4.

What you need:

* 500 g Salmon
* 1 big broccoli, brake of the bouquets and slice up the stem.
* 10-12 cherry tomatoes (or how many as you like)
* 1 lemon, juice
* 2 dl Crème fraîche
* Freshly chopped green herbs like dill or cilantro or thyme.
* Salt & Pepper

What you do:

Cover bottom of a big baking pan with aluminum foil (leaving extra foil to cover the dish).
Place the rich in the middle of the pan and add the broccoli and tomatoes around it.
In a  smaller bowl mix the crème fraîche, lemon juice and herbs. Pour it over the fish.
Sprinkle salt and pepper over it all.
Place for 20 minutes in preheated oven 200 ° C (see Conversion Table for F and Gas Mark).

Serve with wild rice or quinoa.



With the colder air we`ve been having lately I feel the need to get out the old soup pan.
I love soup and lentil soup is a favorite, therefor I`ve made it many times. As always, when I cook I improvise a little which may change the taste a little from time to time. This time I used more ginger and added cilantro – the family was divided on how well this worked (I loved it though and so I`m sharing it with you).
My tip for you is this: if you love ginger, use the amount I used in this recipe. If you`re not a ginger fan hold back on it. Same goes for the cilantro.
Remember to always taste your food along the way of cooking it, adding sugar, salt or something sour or bitter to get the right balance.

So let`s get to the soup.
This serves 4-6.

What you need:

* Vegetable oil
* 2 medium yellow onions, chopped
* 1 cup red lentils, uncooked
* 3 medium carrots, peeled and roughly chopped
* 1 can coconut milk
* Water
* 1 bay leaf
* 3 cloves garlic, minced
* 1 piece fresh ginger, grated
* 1 tablespoon curry powder, however hot you prefer
* ½ cup chopped cilantro

What you do:

In medium saucepan, heat oil over medium heat. Add the onions and stir often until onions start to golden, about 5 minutes.
Add 4 cups water, lentils, carrots, coconut milk, 1 teaspoon salt and bay leaf. Cover the pan and bring to a boil. Reduce heat, and simmer until lentils are tender, about 20 minutes.

Meanwhile, in small skillet, heat a spoonful oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.

Remove bay leaf.

In food processor or blender, puree soup until velvety smooth. Taste, and add a bit more salt if desired.

Serve hot with fresh spelt bread or brown rice.






Artichoke Quiche

28 January, 2013 — 1 Comment


What you need:

* 1 small onion, finely chopped
* 1 garlic clove, minced
* 2 teaspoons vegetable oil
* 4 eggs
* 1/4 cup soft bread crumbs
* 2 tablespoons minced fresh parsley
* 1/4 teaspoon salt
* 1/8 teaspoon dried oregano
* 1/8 teaspoon pepper
* 1/8 teaspoon hot pepper sauce
* 2 cups (8 ounces) shredded cheddar cheese
* 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

What you do:

In a skillet, saute onion and garlic in oil until tender; set aside.
In a large bowl, whisk the eggs, bread crumbs, parsley, salt, oregano, pepper and hot pepper sauce.
Stir in cheese, artichokes and onion mixture.
Pour into a greased 9-in. pie plate.
Bake at 180°C / 350°F for 22-26 minutes or until a knife inserted near the center comes out clean.

Serve with a green salad.


Red Pepper Soup

15 January, 2013 — 3 Comments


What you need:

* 2 tablespoons butter
* 4 red bell peppers, chopped
* 1 onion, chopped
* 4 cloves garlic, sliced
* 24 ounces chicken broth
* 1/2 cup of heavy cream
* Salt & Pepper, to taste

What you do:

Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

beansproutsLet`s start the week of on a healthy note.
This dish takes you about 15 minutes to prepare – easy as that!

What you need:

* 2 tbs sesame seeds
* 1 tsp canola oil
* 1 onion, chopped
* 2 garlic cloves, chopped
* 1 small savoy cabbage (10 1/2 ounces), finely shredded
* 1/2 head of bok choy, finely shredded
* 1 1/2 cups bean sprouts
* 4 tbs oyster sauce
* Dash of black pepper

What you do:

Heat a large nonstick skillet over medium-high heat. Toast the sesame seeds in the pan until lightly brown and fragrant. Pour the seeds into a small bowl to cool. Set aside.

Heat the oil in the skillet over medium-high heat. Add the onion and sauté until tender, about 3-4 minutes. Add the garlic, cabbage, and bok choy; stir-fry until cabbage is wilted but still slightly crisp, about 5 minutes. Add the bean sprouts, oyster sauce, and sesame seeds, and cook for 2 minutes. Season with a dash of black pepper and serve warm.

You can add crushed cashew and or almond nuts to this dish instead of sesame seeds.