Spring soup (cold)

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For 1 person:

Soak 2 tbsp chia in water for at least a couple of hours

4 cubes frozen spinach
1 handfull peas
A chunk ginger
1 garlic clove
Cumin powder, coriander powder, salt and pepper
Sweet thai basil
Lemon juice
2 tsp peanutbutter

Blend all except chia
Adjust spices according to your taste
Stir in chia seeds and serve

Blend

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Easy jam without sugar

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1 orange
1/3 cup dried cranberries

Blend the orange to orange juice

In a pot bring the juice and cranberries to boil. Turn down to low heat. Cook for 5 minutes.
Blend halv of the mixture
Put it all in a glass.

Told you it was easy!

Use it as spread on bread. Maybe with cheese and greens.
Use it on oats
As sidedish
As dessert
…. I could keep going 😉

Pizza time. 1/2 vegetarian 1/2 serrano(dansk oversættelse under)

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Chrust
25 grams dry Yeast disolved in 3 decilitres lukewarm water. 1 tablespoon Olive oil, 1,5 tsp salt, 3 decilitres graham flour, 3 dl spelt flour. Kneed until it is smooth and nonsticky.

Let it rest for 1 hour as a big bun.

Roll the dough thin. Bake in a preheated oven on a hot tray for 5-10 minutes

Add Topping and bake until the cheese has melted. about 15 minutes.

Topping 1
Homemade pesto (see below)
Marinated artichokes
Sundried tomatos
Feta cheese
Pine nuts
Chopped Olives

Spread the pesto first, then add the Remaining ingredients

Topping 2
Same as Topping 1, but add serrano ham to please the meat eating people.

Homemade pesto
500 gram baby spinach
2 cloves garlic
Pine nuts
Parmesan cheese
2 tbsp lemon juice
Oliveolie, salt and pepper to taste

Blend

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Butternut squash spread

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1 small butternut squash
1/2 queso lidayames (or feta)
1/2 bunch fresh coriander
Olive oil
Salt and pepper

Tortillas and veggies

– divide the butternut squash lengthwise,  and remove the seeds. Brush the butternut squash with olive oil and a bit of salt. Roast in oven for 1 hour or til it is soft.
– Cool down
– Chop coriander. With a spoon you can take the flesh out of the peel of the butternut squash. Blend the flesh with coriander, salt, pepper, 1 tbsp olive oil, and crumbled cheese.
– Serve as a spead

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Eggplant with guacahumus

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for 2 persons:

1 eggplant cut in four lengthwise
1 can of chickpeas
1 avocado
1 tsp Cumin
2 cloves of garlic
Salt
Coriander leaves
1 orange and 1 lime.

Brush the eggplant pieces with olive oil and salt and bake them in the oven for half an hour.

Blend the rest of the ingredients.

Put the blended ingredients on top of the eggplant and enjoy.

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Dinner for 1: tortillas with chickpeas

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Cilantro tortillas (in Tulum you find them in the cheese store next to scotia banco)

Salsa:
1 tomato
1 glove garlic
A dash of cumin
1 chili serrano with seeds
Salt

Heat chili, cubed tomato and garlic on a dry skillet.
Cool.
Blend all.

Filling:
1 tomato
1/2 orange bell pepper
Cilantro
200 g cooked Chick peas
50 g queso fresco or another cheese

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Warm a tortilla on a dry skillet. Turn. Pensl one side with a fine layer of salsa. Before the bottom gets too crispy you add some filling and roll or flip into a half moon shape.

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