3. Enjoy a nice ginger shot with a bit of a kick. I did feel much better afterwards. Will most likely continue make more shots for me and hubby.
Tuesday 28 August 2018
Healthy ginger, carrot and apple shot - recipe
3. Enjoy a nice ginger shot with a bit of a kick. I did feel much better afterwards. Will most likely continue make more shots for me and hubby.
Sunday 12 August 2018
Purslane tzatziki yogurt dip - allotment recipe
Purslane! I finally found the name of this green plant that
we use in our delicious Kurdish perpina yogurt dip. The Swedish name is
portlak. It took me ages to find the name; I used search words such as
"edible succulent," as they resemble succulents.
Anyways, I now know that the name of this deliciously
peppery plant is purslane. In some places, it is considered a weed, but not in
Sweden. Here, we grow it in our allotments or garden. So, here's another
allotment recipe that we have been using non-stop during summers, as it is
lovely to serve chilled with bread for dipping. I also save some for the winter
by freezing it after I chop it up.
Thursday 9 August 2018
Salmon baked with creme fraiche - recipe
Ingredients:
4 salmon fillet
1 container of creme fraiche
6-7 boiled potatoes
steamed vegetables
cherry tomatoes
herbes de Provence
paprika powder
salt and pepper
Tuesday 7 August 2018
My Guacamole Obsession - Recipe
During my last pregnancy, if there's one craving I couldn't resist, it's guacamole. I found myself indulging in it several evenings a week—it became my ultimate go-to snack, both for me and my hubby.
Whip it up easily once the kids were asleep, and there's nothing
quite like serving it chilled with crispy tortilla chips.
Sauteed chard and sugar beet leaves with eggs - allotment recipes
1. Chop the onion and the leave stalks. Fry them with a few tbsp of oil on medium heat until soft and golden. Add the chopped leaves and season well.
Tuesday 31 July 2018
Green salad - allotment recipes
Herbs and vegetables from our allotment
We love every day spent in our allotment, although it is hard work and long hours. But what a great way to spend our lovely summer together, not to mention, the great joy it brings to our kids.
I have harvested following vegetables from our allotment and cant wait to make different dishes and recipes using them.
These lovely chard has been used when we make dollma (iprax) together with wine leaves. We generally chop of the leaf stalks and fry them with onions and eggs for a lovely breakfast. I also put them in the bottom of my pot when i cook the dollma. it prevents it from burning and are delicious to eat this way.
Monday 25 June 2018
Pastry baked salmon - recipe
Potato salad - recipe
Vegetarian Feta Cheese Quiche (pie)
Butter and garlic baguette with tomato and mozzarella
Egg and avoccado sandwich
Vegetarian pasty made with baking powder ( piroger) - recipe
Dough ingredients:
8 dl flour
3-4 tsp baking powder
1 tsp salt
3 dl milk
100 g butter
Filling:
3-4 boiled potatis
Frozen vegetables: peas, corn, paprika
1 onion
Spices: paprika powder, cumin,garlic powder, curry, salt and pepper to taste
To make:
1) boil potatoes. Dice onion and fry them with the frozen veggies on midium heat. Add the spices. Once semibrowned add chopped boiled potatoes. Add few tbsp water and let fry and steam for roughly 20 min on low heat. Let cool.
2) Mix flour, baking powder and salt. Cut the butter in pieces and mix it. Add the milk and form to a dough.
3) Roll out the dough and cut out circles, 15 cm in diameter. Fill the dough and fold the circle. Pinch it well so it does not open. I made it like a braid. Bake in oven for 10-15 min in 220 degrees.