Raw tabbouleh with cauliflower
This is one of my favorite dishes since my years with raw food. I just keep coming back to it whenever. A raw tabbouleh with cauliflower, lots of lemon, parsley and fresh mint. It just doesnt get much better.
All posts filed under: Side dishes
Lovely rhubarb chutney with curry
May and June is the season for rhubarb. The gardens (and vegetable shops) are filled with them and maybe you find yourself standing wondering what the h*ck to do with them. Well, I have a suggestion for you. Make a lovely rhubarb chutney with curry. Just imagine eating this summery chutney in the winter to your stew. You will just thank your self for being so clever keeping the summer taste!
Greens with a even more green dressing
When I want to create a new recipe, I often start with thinking in different consistencies. On my plate I like to combine something soft, something crunchy and something a bit more chewy. Al this comes together in this recipe with only greens and a even more green dressing.
Mat som gör gott and ovenbaked celeriac with a cheezzzy sauce
It’s time for another Swedish cooking book! This time I have chosen a book written by a Swedish famous chef Tareq Taylor; Mat som gör gott (in translation Food that do good). its al about food that makes you feel good, strong, vibrant and healthy. It was of course a must for me to read this one!
Pomodori and crispy tomato pie
This time for my category Tasty books, I have chosen a Dutch book; Pomodori by Angelo Dorny. I like a bit nerdy books on only one theme and this one is no exception – only about tomatoes! Did you know that there are about 10-15.000 different kinds of tomatoes in the world? Al with different color, shape, origin and use. In my supermarket I can find only about five different ones. Where did the rest go?
Celeriac gratin with white miso and peanut sauce
So, two very different recipes for you with white miso coming up. Today I have a tasty celeriac gratin with peanut sauce for you and saturday we end this miso-era for now with celebrating the weekend with healthy chocolate truffles. Both recipes are so easy to make and very tasty! Hope you will give it a try.
Spiralize! and surprising noodles with cardamom and cinnamon
A book based ONLY on the magical machine the spiralizer? Yes! Here it is: Spiralize! A fun book with surprising recipes, all healthy and good for you.
Fattoush with crispy sweet potato bread
Fattoush is a Lebanese fantastic salad based on roasted bread, vegetables and fresh herbs. Below you find my interpretation of the dish. As always without gluten, sugar, too much carbs and vegan friendly.
Green asparagus with poached eggs and truffle
Happy Easter! Finally the light is coming back. Tulips are finding their way up through the wet, black soil and there is hope for a bright summer again. What better way to celebrate Easter with then eating fresh green asparagus with poached eggs and truffle? It looks rather elegant on a set table and the taste is delicate, a pure joy for each one around the table. No reason to mess around, let’s just get started, right! Green asparagus with poached eggs and truffle 2 persons Ingredients A bunch (or two!) of green asparagus 4 eggs 1 tbs neutral oil 1 tbs good quality truffle oil A few small pinches of (Maldon) salt How do I do it? 1. Prepare 2 pans with water, 1 big for the asparagus and 1 smaller for the eggs. Let it come to cook. 2. Prepare 1 smaller bowl with a thin plastic film, it should be a piece of about 30-40 cm big square. Cover the bowl with the film and add just a few drips of neutral oil …
Rutabaga purée with fresh mint
Starting to eat low carb, gluten and sugar-free have brought me a lot. Not alone did it opened my eyes for how to feel better in so many ways, but it also luckily opened my eyes for products and ingredients that I maybe would have missed otherwise. Rutabaga is a one of these.