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30 min Rodbetburger med cashewpaste og friske gronnsaker
Main dishesRecipesVegetarian

Beetroot burger

by Tage
written by Tage

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.

Rodbetburger med cashewpaste og friske gronnsaker
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Beetroot burger

Rating: 5.0/5
( 1 votes )
Servings: 2 Prep Time: Cook Time: Nutrition: 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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15 Bilde av pasta bolognese med et dryss av parmesan
Ground beefMain dishesPastaRecipesSteak

Pasta bolognese – a family favorite

by Tage
written by Tage

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 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 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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20M Viser forslag til servering av salat niçoise
Main dishesRecipesSeafood

Niçoise salad with salmon

by Tage
written by Tage

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 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 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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20 minutes Servering av Kombucha i et tumbler-glass
FermentationRecipes

Brew your own Kombuca – part 2

by Tage
written by Tage

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!

Servering av Kombucha i et tumbler-glass
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Brew your own Kombucha

Rating: 5.0/5
( 1 votes )
Servings: 10-20 Prep Time: Cook Time: Nutrition: 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.

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20M Fløteis med kakaonibs, kaffesirup og sjokolade servert i en skål
DesertsRecipes

Chocolate coffee ice cream

by Tage
written by Tage

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!

Fløteis med kakaonibs, kaffesirup og sjokolade servert i en skål
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Chocolate icecream with cocoanibs and coffee

Rating: 5.0/5
( 1 votes )
Servings: 8 Prep Time: Cook Time: Nutrition: 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.

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20M Hjemmelaget jordbæris servert med hele bær
DesertsRecipes

Homemade strawberry ice cream

by Tage
written by Tage

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.

Hjemmelaget jordbæris servert med hele bær
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Homemade strawberry ice cream

Rating: 5.0/5
( 1 votes )
Servings: 8 Prep Time: Cook Time: Nutrition: 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.

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20M Mangois med kokos og yoghurt serveringsforslag
DesertsRecipes

Mango coconut frozen yoghurt

by Tage
written by Tage

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.

Mangois med kokos og yoghurt serveringsforslag
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Mango coconut frozen yoghurt

Rating: 5.0/5
( 1 votes )
Servings: 8 Prep Time: Cook Time: Nutrition: 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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1 time 20 minutter Supercrispy pizza med tre oster og ruccola
Main dishesPizzaRecipes

Supercrispy pizza with three cheeses

by Tage
written by Tage

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!

Supercrispy pizza med tre oster og ruccola
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Supercrispy pizza with three types of cheese and rocket salad

Rating: 5.0/5
( 1 votes )
Servings: 2 Prep Time: Cook Time: Nutrition: 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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