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Main dishesRecipesVegetarian

Beetroot burger

by 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.

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Beetroot burger

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: 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!

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Bilde av pasta bolognese med et dryss av parmesan
Main dishesPastaRecipes

Pasta bolognese – a family favorite

by tage81

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.

Bilde av pasta bolognese med et dryss av parmesan
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Pasta bolognese - a family favorite

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: 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!
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Viser forslag til servering av salat niçoise
Main dishesRecipesSeafood

Niçoise salad with salmon

by tage81

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.

Viser forslag til servering av salat niçoise
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Niçoise salad with salmon

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: 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

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

  2. 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.

  3. 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.

  4. 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.
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Main dishesRecipes

Crispy freezable springrolls without frying

by tage81

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.

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Crispy freezable springrolls without frying

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: 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! 😀

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Main dishesRecipesVegetarian

Easy supercrunchy vegan burger

by tage81

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).

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Easy supercrunchy vegan burger

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: 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!

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Main dishesPizzaRecipesUkategorisert

Supercrispy pizza with three cheeses

by tage81

Who doesn’t like a quick and easy to make supercrispy pizza? With a classic combination of three cheeses, get ready for a pizzalovers delight!

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Supercrispy pizza with three types of cheese and rocket salad

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 pizza crusts
  • 1 can of chopped tomatoes
  • A small handful of chopped basil
  • 3 finely chopped garlic cloves
  • Olive oil
  • Salt and pepper
  • Blue cheese
  • 125 grams of mozzarella
  • Parmesan cheese
  • Onion
  • Rocket salad for serving

Instructions

Indulge in the ultimate cheese lover's delight with this three cheeses mouthwatering pizza. This spin on the Italian classic Quattro Formaggio, meaning 'four cheeses,' is a true celebration of rich, creamy flavors that will satisfy even the most discerning palates. Yes, in my version there are only three cheeses so its not really a "Quattro", but in my opinion these three cheeses go exceptionally well together. With a delectable combination of three distinct cheeses melted to perfection, each bite delivers a harmonious symphony of textures and tastes. Join me on a culinary journey as we explore the cheesy goodness of my three cheese pizza, where every slice is a heavenly experience that will leave you craving for more. Get ready to indulge in the irresistible allure of this cheese lover's paradise! To make the sauce, start by heating olive oil in a saucepan. Sauté garlic and basil lightly for a couple of minutes. Add chopped tomatoes, salt, and pepper. Simmer over medium heat for about 20 minutes. Preheat the oven to the highest temperature, preferably with the fan on if available. If you have a pizza stone or pizza oven, go ahead and use that, but your conventional oven works fine as well, as long as there is enough heat. Spread the tomato sauce thinly on the pizza crusts. Arrange thinly sliced onions evenly over the sauce. Distribute mozzarella and a little blue cheese evenly over the tomato sauce, and finish with grated Parmesan. Bake for about 7 minutes until the cheese is golden. Serve with rocket salad and a sprinkle of freshly ground pepper on the pizza.

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