Author

tage81

You can definitely treat yourself to this burger in the middle of the week, but then I might skip french fries and aioli. The rest of this burger is well within what I would call very good and healthy food. Even though one burger per person may sound like a little, it becomes a good amount of food if you add the cashew paste and avocado.

Beetroot burger

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 30 min Cooking Time: 30 min 30 min Nutrition facts: 200 calories 20 grams fat

Ingredients

2 large whole-grain bread rolls
2 grated beetroots, medium size (to compare the size with something, in between a golf ball and a tangerine).
1 finely chopped onion
2 cloves of garlic
2 dl (deciliters) of oats
1 dl of wheat flour
1/2 grated carrot
1/2 teaspoon of cumin
1/2 teaspoon of chili powder
A bit of salt and pepper
Garnish
Lettuce leaf
Sliced tomato
1/2 onion, sliced
1 avocado
Ingredients for cashew paste
1 handful of cashew nuts
1 wedge of lemon

Instructions

Begin by peeling and coarsely grating the beetroots. Take 1/3 of the grated beetroots along with the chopped onion and garlic, and blend with a blender or an immersion blender until smooth. Mix the rest of the ingredients with the blended mixture in a bowl and let it rest in the refrigerator for about 30 minutes to 1 hour. Then shape the burgers by hand and fry them in oil on both sides until they are slightly browned on both sides.

To make the cashew paste, you can use raw, unsalted cashews and soak them for a couple of hours before blending. If you don't have time for that, they don't need to be soaked. Blend with a little water, add a splash of lemon and a bit of salt before serving. I think it tastes good with a layer of cashew paste on the bread roll, tomato, onion, lettuce, then the beetroot burger and a slice of avocado. Finish with the top of the bread roll. Enjoy your meal!

Bilde av pasta bolognese med et dryss av parmesan

Main dishes Pasta Recipes

Pasta bolognese – a family favorite

by tage81 3. November 2023

Pasta bolognese is perfect for busy weekdays and only takes 15 minutes with a little practice. We use it up everything and both children and adults love this dish. We usually shop once a week and then have this later in the week because all the ingredients keep well.

Pasta bolognese - a family favorite

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 15 Cooking Time: 15M 15M Nutrition facts: 200 calories 20 grams fat

Ingredients

400 gr pasta
1 package ground beef (4-500gr)
1 clove garlic
1 can crushed tomatoes
1 ss nutritional yeast
1 ss balsamic vinegar
1 ss olive oil
1 ss oregano
Chili flakes
Parmesan
Pepper
Salt

Instructions

Use a thick saucepan and pour in olive oil. Set over medium heat. At the same time, use a large saucepan to heat up 4 liters of water with plenty of salt (1 teaspoon per liter). Measure out 400gr pasta that you have ready to cook. Crush the garlic and fry lightly in the olive oil. Then, pour in the crushed tomatoes. Add the nutritional yeast, salt, oregano, balsamic vinegar and pepper. Then let the sauce simmer while you wait for the water to boil. Then fry the ground beef or a vegetarian substitute. When this is cooked, add to the tomato mixture. When the water boils, break the pasta in two and pour into the water. Cook according to the instructions (probably about 10 minutes). When the pasta is cooked, pour a little of the water (about 1 dl) over the tomato mixture. This gives a creamy feel to the dish! Drain the rest of the water from the pasta and then mix well with the tomato mixture. When you serve, try extra pepper, salt, nutritional yeast, chili flakes and Parmesan. Delicious, good and filling!

Viser forslag til servering av salat niçoise

Main dishes Recipes Seafood

Niçoise salad with salmon

by tage81 22. October 2023

Niçoise salad with salmon instead of tuna is a simple, relatively light, and delicious dish that tastes good all year round. It has a lot of flavors and is easy to make. Originally, green beans are also used, but we have so many sugar snap peas in the garden that I chose to use them instead. All in all, this is a very flavorful dish that takes relatively little time to make, as most of it is done in the oven.

Niçoise salad with salmon

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 20M Cooking Time: 30M 30M Nutrition facts: 200 calories 20 grams fat

Ingredients

4 salmon fillets
4 eggs
3 tsp Dijon mustard
2 tbsp red wine vinegar
5 tbsp olive oil
1 garlic clove
10-15 olives
Cherry tomatoes
Small potatoes
Sugar snap peas or green beans
Salad leaves
Butter for frying
Salt
Pepper

Instructions

Preheat the oven to 200°C (392°F) with convection.

Cut the potatoes in half and toss in olive oil with salt and pepper. Spread the potatoes on a baking sheet and place in the oven. Then make a dressing of 2 tbsp red wine vinegar, 2 tsp Dijon mustard, 1 grated garlic clove, and about 4 tbsp olive oil, pouring it slowly while whisking the mixture. Season with a little salt and pepper. Set aside for later. Halve the tomatoes. If you, like me, want to use sugar snap peas, prepare them by cutting off the stem string. If you use green beans, you don't need to prepare them.

Mix 1 tsp Dijon and 1 tbsp olive oil for brushing the salmon fillets. Dry them off and brush. After the potatoes have been in the oven for about 20 minutes, take out the tray and push the potatoes to the side to make room for the salmon in the middle. Pour the tomatoes and olives over the potatoes, and let the vegetables bake with the salmon for another 10 minutes. Boil water for the eggs and cook them for 6 minutes (soft-boiled). Fry the sugar snap peas in a frying pan with some butter, salt, and pepper until they are slightly browned. If you use green beans, they should go in the oven with the rest of the vegetables.

When the salmon is done, place salad leaves on a large plate and mix with the dressing you made earlier. Then sprinkle the vegetables over the salad leaves. Peel and halve the eggs and place them around the plate. Place the salmon in the middle and serve.

Servering av Kombucha i et tumbler-glass

Fermentation Ukategorisert

Brew your own Kombuca – part 2

by tage81 3. October 2023

This is the sequel to Brew Your Own Kombucha – Part 1. In other words, you have now cultivated your own SCOBY and are ready to make your first batch of Kombucha! For this recipe, you will need some equipment:

5-liter fermentation tank
10 x 0.5-liter bottles (there are many different suppliers to choose from in various price ranges)
Detergent to disinfect equipment

When I make Kombucha, I make 10 liters per batch. For this, you need double the equipment and 2x SCOBY. In return, I brew about once a month and always have delicious Kombucha available!

Brew your own Kombucha

Rating: 5.0/5

( 1 voted )

Serves: 10-20 Prep Time: 20 minutes Cooking Time: 1 week 1 week Nutrition facts: 200 calories 20 grams fat

Ingredients

5 liters boiled water
300 grams sugar
3 tbsp black tea (e.g., Twinings English Breakfast)
1 x SCOBY with liquid from when you cultivated the SCOBY

Instructions

Start by boiling water. When the water boils, turn off the stove, add sugar and black tea. Let the mixture cool to room temperature. This takes quite a long time, so remember to do this well in advance before you brew. Once the mixture has cooled, pour it over a sieve directly into a cleaned fermentation tank. Drop in the SCOBY plus the liquid from when you cultivated the SCOBY. This mixture should now stand for 1 to 2 weeks. What happens in this process is that the yeast from the SCOBY consumes the sugar, so the end product has a low sugar content. Black tea contains a lot of bacteria, which, together with the fermentation process that the SCOBY initiates, produces lots of good bacteria that can be beneficial for gut flora.

If you are unsure whether the Kombucha is ready, you should taste the mixture. It should not be too sweet but have a light, sour taste (similar to apple cider vinegar).

When the mixture is ready, remove the SCOBY and about 250 ml of the liquid. Store this in a container in the refrigerator until the next time you brew Kombucha.

Now you can either bottle and get a natural and pure taste of the Kombucha. Or, you can experiment with flavoring - something I always do. Guaranteed flavor winners are either 400 grams of fresh raspberries, passion fruit, or ginger (you can buy frozen passion fruit for making smoothies in the grocery store or bottles with Ginger shots at most grocery stores). Pour in the chosen addition and let it infuse with the Kombucha for 24 hours.

After flavoring, you are ready for bottling. Make sure the bottles are completely clean by using a bottle cleaner (a special type of detergent). Strain the flavored kombucha into the bottles over a funnel and leave some air at the top of the bottle. The bottles should stand on the kitchen counter for about 24 hours. This carbonates (carbon dioxide) the mixture due to the sugar in the flavoring! After 24 hours, you must refrigerate the bottles; otherwise, they will continue to carbonate. This can lead to some unpleasant moments when you open the bottle 🙂

Serve cold and enjoy slowly.

Fermentation Recipes

Brew your own Kombucha – part 1

by tage81 3. October 2023

Did you know that you can brew your own Kombucha at home? It’s simple and doesn’t require much equipment. If you love this drink, you might find that it is too expensive to buy Kombucha from the store (here in Norway it typically costs 50 kroner (or around $5 or more per bottle). Kombucha, which is fermented tea, originates from China. To brew Kombucha, a “SCOBY” is required, which stands for Symbiotic Culture of Bacteria and Yeast. It sounds like scary stuff and looks very strange – but that’s what’s needed.

The biggest obstacle for most people who have considered making their own Kombucha is getting hold of a SCOBY. You can actually easily cultivate one yourself. All you need is to buy a flavorless store bought Kombucha, some sugar, black tea, and a container (e.g., a Mason jar). Otherwise, all you need is time, as it takes up to 4 weeks to cultivate a new SCOBY.

Brew your own Kombucha - part 1 - SCOBY

Rating: 5.0/5

( 1 voted )

Serves: 30 Prep Time: 1 hour Cooking Time: 3 weeks 3 weeks Nutrition facts: 200 calories 20 grams fat

Ingredients

1 tsp pure black tea (e.g., Twinings English Breakfast)
300 ml boiling water
2 tbsp sugar
One bottle of flavorless Kombucha from the store

Instructions

Start by cleaning a Mason jar or another glass container, preferably a tall type with a round design. Then boil water and add tea and sugar. Let this steep while the tea cools down completely. Then mix the tea and about 250 ml kombucha. Let the mixture stand on the kitchen counter without a tight lid, or with a cloth held in place with a rubber band, until a gel-like film forms on top. This will continue to grow after it has formed, and you have to wait until it has become a few millimeters thick. Meet your new friend, SCOBY. You will be able to use this for a long, long time to make as much Kombucha as you want. Keep both the SCOBY and the liquid in the jar until you are ready to brew the first batch of Kombucha. To get started with brewing, you need a large glass container, bottles, bottle cleaner, sugar, and more black tea.

Follow part 2 of the recipe once you have a finished SCOBY and you are ready to brew the first batch!

Please check out my podcast episode on Kombucha below 👇

Main dishes Recipes

Crispy freezable springrolls without frying

by tage81 11. July 2023

Crispy freezable spring rolls without frying are wonderful, without the mess of frying – and you do not need any special equipment. If you haven’t tried making spring rolls yourself yet, I challenge you to try as soon as possible. I actually think I promise you won’t regret it!

Before I tried this recipe, I thought that spring rolls had to be fried in oil to be good. But it turned out to be wrong to my great joy. Because if they had to be fried to be good, it would of course have been a limiting factor for how often one can enjoy this crunchy delicacy! 🙂 If you follow this recipe, you get super-crispy spring rolls every time, without having to purchase a deep fryer… only your conventional oven.

You need a spray bottle for oils that you can use on the spring roll before they go into the oven. I have one that you can pump air into before use, and it makes a fine oil mist. I’m not quite sure where you can get this as it was a gift, but I assume a well-stocked kitchen store should have it! If you don’t have it, you can certainly use a brush to lightly distribute oil on each spring roll before baking.

This will make about 25-50 spring rolls. The number depends on how much you put in each spring roll and whether you use large or small squares of spring roll pastry.

Crispy freezable springrolls without frying

Rating: 5.0/5

( 1 voted )

Serves: 6 Prep Time: 1H Cooking Time: 20M 20M Nutrition facts: 200 calories 20 grams fat

Ingredients

100 g glass noodles cut with scissors to about 4 cm length
1 tbsp finely chopped garlic
1 onion finely chopped
1 fresh chili finely chopped
800 g pork mince
300 g finely shredded pointed cabbage
300 g grated carrot
3 tbsp fish sauce
4 tbsp soy sauce
1 tbsp sesame seed oil
1 tbsp oyster sauce
2 tbsp chopped lemongrass
3 tbsp chopped coriander
1 pack of spring roll pastry (I prefer the small ones)
1 egg
vegetable oil
sweet chili sauce or sriracha as a dipping sauce

Instructions

Start by placing the glass noodles in water (they should sit for about 20 minutes), then chop all the vegetables above. Feel free to use a wok to fry the minced pork and add all the vegetables. Then add the sauces and coriander at the end. When everything is cooked, let the mixture cool down. There will be a little liquid at the bottom and you do not want this in your spring rolls. Therefore, strain the contents before you start assembling the spring roll. You roll the spring roll in the following way. Cut about 1 cm off each side of the spring roll pastry. Place the spring roll pastry in a wet kitchen towel and then peel off one sheet at a time as you roll each spring roll. Start by laying the square sheet so that it forms a 'double' triangle with one side pointing towards you and one pointing upwards. Apply egg on the edge of the part pointing away from you, put 2-3 tablespoons of the mixture in the middle of the side pointing towards you. Then roll the edge pointing towards you over the contents and tighten, roll in each corner and fold the upper edge over the roll. You now have a spring roll 😀 Put on some good music, crack a beer, get your loved one or a good friend involved and start rolling. As the spring rolls are finished, you can place them on a baking sheet with baking paper until they are ready to go in the oven. Feel free to freeze the uncooked spring rolls right after you finish; we use large containers that can hold about 5-6 spring rolls in a row with baking paper between each layer. This way, we can take up one layer at a time from the box (we usually use the spring rolls as an appetizer or side dish). When you are going to bake the spring rolls, preheat the oven to 225 C, spray oil on each side of each spring roll and place these on baking paper on a rack. Place in the middle of the oven, bake 10 minutes on each side. After 20 minutes, increase the temperature to 250 C and leave for another 5 minutes. In my experience, frozen spring rolls don't need any more time, just put them directly into the hot oven after you have sprayed oil on them. Let the spring rolls cool down a bit before you sink your teeth into them, they are very hot when they come straight out of the oven! Dip in sweet chili sauce or my favorite Sriracha if you like spicy food! 😀

Main dishes Recipes Vegetarian

Easy supercrunchy vegan burger

by tage81 7. July 2023

I love a good burger and as less meat has been eaten in our house, the experimentation with meat-free burgers began. Consistency and taste took the longest to get in place – and this burger has a real crunch and lots of flavour! A prerequisite for achieving the right consistency is to add soaked, dried chickpeas the day before (ready-to-buy chickpeas from a box absolutely do not work). And don’t cook the chickpeas! A blender or kitchen machine with knives to cut the mixture is also essential. To shape the burger I recommend using a ring mold (the ones that often is used for baking).

Easy supercrunchy vegan burger

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 1 Cooking Time: 8M 8M Nutrition facts: 200 calories 20 grams fat

Ingredients

80 grams of dried chickpeas, soaked overnight.
1/2 onion, finely chopped
2 cloves of garlic
1 finely chopped chili
2 teaspoons dried thyme
Salt and pepper
2 tablespoons of chickpea flour
1-2 dl frying oil
Semolina flour
For serving
Burger bread
Salad
Onion slices
Tomato
Mustard
Aioli
Ketchup
Sriracha
Pickled cucumber
Potato wedges

Instructions

This vegan burger is easy to make and consists of 100% homemade ingredients.

Start the day before by soaking the chickpeas.
When you are ready to make the burgers, start by chopping the ingredients.
Mix the chickpeas, garlic, chilli, thyme, salt and pepper with a blender until you have a smooth mixture.
Mix in finely chopped onion and chickpea flour until it feels like the mixture is holding together.
Sprinkle a thin layer of semolina flour on baking paper.
Use a ring mold and a spoon to press the mixture together until its shaped like a burger.
Sprinkle some semolina on top.
When the burger is ready, heat a pan with frying oil to about 180 degrees.
Fry the burgers for around 4 minutes on each side.
When the burgers are done, place them on kitchen paper to soak up some of the oil.
Spread a thin layer of dijon mustard, aioli and ketchup on the bottom burger bun, add onion rings, finely sliced tomato, salad and burger. Finish with pickles.
Top the burger bun with sriracha sauce.
Serve with potato wedges and aioli.

Thank you for choosing to make this amazing burger recipe! Hope it tasted good. If you have any questions or feedback about the recipe, please leave a comment. Some variations:

If you want a slightly healthier version, you can replace the frying oil with an air fryer or fry the burgers in the oven at 200 degrees for approx. 20 minutes.
If you want a stronger taste, you can use more chili or sriracha in the burger mixture.
If you want a juicier burger, you can add more onions to the burger.
For a complete, homemade burger experience, check out My delicious homemade burger buns

Happy cooking!

Fløteis med kakaonibs, kaffesirup og sjokolade servert i en skål

Deserts Recipes

Chocolate coffee ice cream

by tage81 6. July 2023

A real, homemade chocolate coffee ice cream with cocoa nibs, coffee syrup, and chocolate pieces is an insanely good ice cream packed full of flavor. Serve it with a good cup of coffee.

Making homemade ice cream isn’t difficult. It’s also quite fast, and the result is definitely worth it!

Chocolate icecream with cocoanibs and coffee

Rating: 5.0/5

( 1 voted )

Serves: 8 Prep Time: 20M Cooking Time: 1H 1H Nutrition facts: 200 calories 20 grams fat

Ingredients

4 egg yolks
4 tablespoons sugar
3,5 dl cream for whipping
2 dl coffee
Vanilla seeds
Cocoa nibs
Chocolate chunks

Instructions

Make about 1 cup of coffee. Pour the coffee into a saucepan along with 2 tablespoons of sugar. Boil the mixture down to about half and set it aside to cool.
To make the ice cream, start by making the ice cream base. Whip together 4 egg yolks and 2 tablespoons of sugar over a double boiler. This is to dissolve the sugar and get a smooth mixture.
Take the mixture off the double boiler and continue to whip until you get a thick egg mixture. This is to ensure that the ice cream is creamy and fluffy.
Whip the cream until it thickens.
Add some vanilla to the base. You can use either vanilla bean or vanilla powder.
When the base is ready, add the cocoa nibs, coffee syrup, and finely chopped chocolate pieces (I prefer 70%). If you have an ice cream machine with a cooling function, pour the base into it and let it chill the ice cream. If you have to use the freezer, it will take longer (about 4 hours). It's then important that you stir the ice cream about every hour."

Chocolate coffee ice cream: Health benefits?

Store-bought ice cream is often packed with various additives. These can include stabilizers, emulsifiers, preservatives, and artificial flavors. The purpose of these additives is to extend shelf life, improve texture and taste, and reduce production costs. In Norway we have a lively debate about this.

I choose to believe that ingredients that are as close to their origin as possible are the best for health, and I find it unfortunate that ice cream manufacturers choose to use ingredients that we know very little about what they do to our health and gut flora.

Hjemmelaget jordbæris servert med hele bær

Deserts Recipes

Homemade strawberry ice cream

by tage81 6. July 2023

Are you ready to taste the summer? This recipe for authentic cream-based strawberry ice cream reminds me of sunny days and picnics in the park, no matter what season it is. With its perfect balance of sweetness and freshness, this ice cream will be a hit with both adults and children. Made with fresh strawberries and cream, this homemade ice cream delivers an authentic taste that surpasses anything you can buy in the store.

The secret behind this decadent dessert is high-quality ingredients. By using real cream, the ice cream gets a creamy texture that compliments the strawberries’ natural sweetness. And the best part? This recipe is easy to follow, so even if you’ve never made ice cream yourself before, you’ll be able to create a dessert that will impress your friends and family.

So, get out your ice cream maker, find the freshest strawberries you can get your hands on, and prepare yourself for a taste experience you won’t soon forget. At the same time, you’re doing yourself a favor by skipping all the unnecessary additives found in most ice cream you find in the store.

Homemade strawberry ice cream

Rating: 5.0/5

( 1 voted )

Serves: 8 Prep Time: 20M Cooking Time: 1H 1H Nutrition facts: 200 calories 20 grams fat

Ingredients

4 egg yolks
4 tablespoons of sugar
3,5 dl cream for whipping
400 grams of strawberries
Vanilla seeds

Instructions

Combine 4 egg yolks, 1 teaspoon of vanilla powder, and 4 tablespoons of sugar in a bowl. Heat a pot of water that approximately matches the size of your bowl and place the bowl on top. This is only to help dissolve the sugar. While continuously whisking the mixture, let it heat up until you can see and feel that the sugar has dissolved. Afterwards, remove the mixture from the bain-marie and continue to whisk until you get a thick custard. Then, whip cream until stiff peaks form (I use a kitchen machine), and gently fold the custard and whipped cream together with a spatula. Remove the stalks and leaves from the strawberries and mash them with a fork or use a hand blender until you get a strawberry puree. Set aside some of the strawberries for serving later. Fold the strawberry puree into the custard and whipped cream. Then pour the mixture into an ice cream maker (which also cools down the ice cream) and let it do the job for about 1 hour. If you don't have an ice cream maker, you can put the ice cream in a bowl in the freezer. Stir the ice cream mixture every hour until you achieve a firm consistency. Serve in a cone or bowl and top with fresh strawberries.

Mangois med kokos og yoghurt serveringsforslag

Deserts Recipes

Mango coconut frozen yoghurt

by tage81 6. July 2023

Are you looking for a refreshing, tropical dessert that will make your taste buds dance? Then this mango coconut frozen yoghurt recipe is just what you need. This ice cream is the perfect balance of creamy, fruity, and slightly exotic, making it the perfect to any meal – or as a cooling snack at any time of the day!

In this recipe, I used Pakistani alfonso mangoes. The alfonso mango is often called the ‘king of mangoes,’ known for its rich, sweet flavor and deep orange color. When blended with the slightly sweet, nutty flavor of coconut, you achieve a taste combination that is as unforgettable as it is delicious. And because this recipe contains yogurt instead of cream, this ice cream is lighter and has a slightly tangy twist that really makes the tropical flavors shine through.

This recipe is also incredibly easy to make. Even if you’ve never made ice cream before, you’ll find that the process is straightforward. And when you take your first bite of this heavenly yogurt ice cream, you’ll be glad you decided to try something new.

Mango coconut frozen yoghurt

Rating: 5.0/5

( 1 voted )

Serves: 8 Prep Time: 20M Cooking Time: 20M 20M Nutrition facts: 200 calories 20 grams fat

Ingredients

2 alfonso mangoes (or regular, ripe mangoes)
2 eggs
2-4 tablespoons sugar.
1 dl greek yoghurt (10% fat or more)
2 dl cocnut cream
1 lime (the juice)

Instructions

Cut the mangoes in half by running a sharp knife through the middle, you'll feel where the edges of the stone are. Then use a small knife to make crosswise and lengthwise cuts in the mango flesh. This will make it easier to cut out the flesh later. Use the small knife to cut the cubes from the mango into a measuring cup or similar. If you have a hand blender, puree the mango, or mash with a fork. Mix together 2 egg yolks and 2-4 tablespoons of sugar in a bowl. Boil a pot of water that fits the size of the bowl approximately, and set the bowl on top. This is only to help dissolve the sugar. While continuously whisking the mixture, let it warm up until you feel and see that the sugar has dissolved. Afterwards, take the mixture off the water bath and continue to whisk until you get a thick egg cream. Use coconut cream (a type with natural coconut fat). Be sure to shake the can well so that the coconut fat and coconut milk mix well. Then mix the mango puree, egg cream, and coconut cream together with the juice of one lime. If you have an ice cream maker, pour the mixture into it and let it run for about 1 hour. If you do not have an ice cream maker, let the bowl stand in the freezer for about 1 hour, before taking it out and mixing it together. You should take out the mixture a few times during the freezing process before serving the ice cream. Bon appetit!"

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