1. Skär bananerna i skivor, lägg i en ugnssäker form. Pudra över kanel och ringla lite agave eller honug över det hela. Lägg folie över och försegla bra. 15 min 200 C.
2. Blanda havregryn, bakpulver, kanel, salt och vanilj.
3. I en annan skål, blanda mjölk och ägg.
4. Ta ut bananerna efter 15 min. Häll havregrynsblandningen över bananerna, och mjölken med ägget över havregrynen. Pudra över med kanel och kokos.
1. Cook beef in a large pot over medium heat until browned and cooked through. Remove from pot, set it aside and pour off all but 1 tablespoon of the fat.
2. Add onion, bell pepper and garlic and cook over moderately high heat until softened, about 4 minutes.
3. Add broth, water, potatoes, cumin and bay leaf. Bring to a simmer and cook for 10 minutes.
4. Add pasta and simmer until al dente, about 5 minutes.
5. Return browned meat and cook until warmed through, about 1 minute. Discard bay leaf, taste and adjust seasoning with salt and pepper, and serve.
2 dl krydderurter fx basilikum, persille, kørvel, purløg 1 fed hvidløg 25 g parmesanost 50 g mandler 1 dl olivenolie Saft af ½ citron Salt og peber
1 agurk 100 g babyspinat Salt og peber 2 dl kokt bulgur Tilberedningsmetode
Kog bulgur som angivet på emballagen og afkøl.
Hak krydderurterne og kom dem i en blender sammen med presset hvidløg, revet parmesanost, mandler og olivenolie. Blend til en pesto. Smag til med citronsaft, salat og peber.
Skær agurk i små tern. Skyl og slyng spinaten. Vend bulgur med krydderurtepesto, agurk og spinat. Link
1 Preheat oven to 175 C. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
2 In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
3 Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.
4 Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes. Link
2 medium ripe bananas, (the riper the better) slices
3,5 dl blueberries
0,6 dl honey or agave
2,4 dl uncooked quick oats
0,6 dl chopped nuts
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
2,4 dl fat free milk
1 egg
1 tsp vanilla
1. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft. 200 C. 2. Combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
3. Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
4. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the the top.
5. Bake the oatmeal for about 30 minutes (200 C), or until the top is golden brown and the oatmeal has set. Serve warm from the oven. Link
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) salt
3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)
1. Oven to 200°C. Line a muffin tin with 10 paper liners.
2. Beat butter and sugar until light and fluffy.
3. Add egg, then yogurt and zest.
4. Mx flour, baking powder, baking soda and salt. Sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter. Fold in blueberries.
2 large apples, peeled, cored, and coarsely chopped
1. Preheat the oven to 230°C. Prepare 16 muffin cups and set aside.
2. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
3. In a separate bowl, cream the butter and add the granulated sugar and 0,6 dl of the brown sugar. Beat until fluffy. Add the egg and mix well. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
4. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.
5. Bake for 10 minutes, turn the heat down to 200°C, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. Link
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
1,6 dl (85 grams) flour
1. Heat oven to 175°C. Line a baking pan with parchment, extending it up two sides. Butter the parchment or foil or spray it with a nonstick cooking spray.
2. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each.
3. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even.
4. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. Let cool and cut into desired size. Link
1. Skær alt i mundrette stykker (fx 2 x 2cm), hak dog hvidløg og chili lidt finere. 2. Sauter chili, løg og hvidløg i olivenolie i en sauterpande eller tykbundet gryde. 3. Tilsæt de øvrige grøntsager. Lad det sautere knap et kvarter ved god varme. Rør hyppigt. Hvis du alligevel har tænkt dig at servere rødvin til, så træk flasken op nu og hel et glas på og lad det reducere. 4. Tilsæt så tomater og salt og peber. Lad det koge godt og grundigt sammen. Det tager en times tid.
5. Slut med at vende lidt friske krydderurter i. Fx persille eller basilikum (kan udelades, hvis du ikke lige har). Link
1. Hacka vitlök. Stek i oljan, ska ej ta färg. 2. Tillsätt bönorna, fräs någon minut till. 3. Lägg alla ingredienser i en skål, mixa. Från boken "Smaker från Saltå Kvarn"
1. Värm buljongen. 2. Fräs lök - ska ej ta färg. 3. Tillsätt riset, fräs några minuter. Tillsätt vin, rör om hela tiden. 4. Tillsätt buljong lite i taget. Rör om, sänk värmen. 5. Ta bort från värmen, tillsätt parmesan, olja, salt och peppar. 6. Stek något annat kul vid sidan om (svamp, grönsaker, kött) och vänd in i risotton. Servera.
7-9,5 dl of your favorite simple tomato sauce or juice
1. Cut the core out of the cabbage but leave it whole. Place it, with the empty core area facing up, in a large bowl. Boil a small pot of water and pour the water over the cabbage and let it sit for ten minutes.
2. Heat the oil in a saute pan. (I like to use the large one I will cook the final dish in — a deep 12-inch saute pan — to save dishes.) Cook the onions until they are soft, add the carrot, celery and parsnip and saute them for a couple extra minutes — until they are also soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.
3. Drain the head of cabbage. Pull off large leaves, cut out the large vein — if the leaf is very large, you can make two rolls from each, if it is smaller, you can cut the vein out partially and pull the sides to overlap before you roll it into one roll. Pat the leaves dry with towels. Roll about 1/4 to 1/3 cup of filling in each leaf (depending on the size of your leaf) and arrange in a large, wide pot.
4. Pour in enough juice or sauce to cover the rolls. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes. Link
2 medium carrots, peeled and sliced into half-moons or diced
2 cloves garlic, sliced
Salt
A pinch of crushed red pepper flakes (optional)
1 cup brown lentils, sorted and rinsed
2 bay leaves
800 g crushed tomatoes
1,4 l water
Black pepper
7-9 dl shredded or thinly ribboned Swiss chard leaves or kale
Grated Pecorino Romano cheese to finish
1. Heat olive oil in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes.
2. Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes.
3. Add the lentils, bay leaves, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes.
4. When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves. Serve with cheese. Link
