Tuesday 28 August 2018

Healthy ginger, carrot and apple shot - recipe

Now that the summer is over, it has been raining nonstop and we are already getting infected by colds. I can feel in my nose that the cold is just about to begin. Although by now it is too late not get the cold, I have decided to make some ginger shots to prevent getting ill. Today I made one using apples and carrots. It was very juicy and sweet as I added honey. I thought lets begin easy with these shots.


Ingredients:
1 carrot
2 apples
1 tbsp honey
Pinch of turmeric powder 
1 inch fresh ginger
1 lemon juice
water

Method:
1. Peel the ginger, carrot and apples. Put them in a food processor with rest of the ingredients and blend until it looks like baby puree. You will need to stop few times to scrape down the sides. Add water to taste to make it more watery and to make it easy for the next step.




2. Once everything is finely blended, pour the thick juice through a fine mesh strainer. This is how much juice I got afterwards. Put the juice in a fridge.


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.


Enjoy!

Sunday 12 August 2018

Purslane tzatziki yogurt dip - allotment recipe

Purslane! Finally I found the name of this green plant that we use in our delicious Kurdish perpina yogurt dip. The Swedish name is portlak. Took me ages to find the name, I used search words such as edible succulent, as I find them looking like succulents. 
Anyways, I know now that the name o this deliciously peppery plant is purslane. In some places it is a weed but not in Sweden. Here, we grow it in the allotment. So here is another allotment recipe that we have been using non stop during the summer as it is lovely to serve chilled with bread to dip in it. 


Ingredients:
1onion
2 small cucumbers
2 tbsp chopped mint
2  cups of chopped purslane
garlic powder
dill
parsley
salt

Method:
1. Chop the onion, cucumber and purslane and mix in a bowl.
2. Add the seasoning to taste and see if anything is missing, then add more.
3. Serve it as a side dish, or simply with toasted bread.



Enjoy!

Thursday 9 August 2018

Salmon baked with creme fraiche - recipe

We quite often eat rice with some sort of stew or curry at home, because that is the kids favourite  food to eat. But we all know we need to eat fish too. My favourite way of eating fish is to cook it in the oven and serve it with boiled potatoes. That is what this recipe will be about. Baking salmon fish with a lovely creme fraiche sauce in the oven.

Ingredients:
4 salmon fillet
1 pot of creme fraiche
6-7 boiled potatoes
steamed vegetables
cherry tomatoes
herbes de Provence
paprika powder
salt and pepper


Method:
1. Put the salmon fish fillets in an oven dish. mix the creme fraiche with the herbs and spices and pour it over the fillets. Place halved cherry tomatoes on the fillets as well. Bake in the oven at 200 degrees for about 30-40 until cooked through and golden.

2. Serve it with boiled potatoes and steamed vegetables such as broccoli, carrots and cauliflower. 



Enjoy!

Tuesday 7 August 2018

Guacamole my style - Recipe



If I can think of one craving that I had during my last pregnancy, it must be the guacamole. My goodness, I ate it several evenings per week. It was my and hubby's go to snack. So easy to make once the kids were asleep, and lovely to serve it chilled with tortilla crisps. When it comes to recipes such as guacamole, I always tend to mad my twists to it. Here is my take on it.



Ingredients:
2 ripe avocados
2 tomatoes
1 tbsp chopped parsley
1 tbsp Greek yogurt
1 tbsp coriander powder
1 tsp cumin
1 tsp paprika powder
1 tsp garlic powder
1 mild green chilli
lemon juice
salt and pepper


Method:
Chop up the tomatoes and parsley and add to a bowl. Scoop up the avocado and mash it lightly with a fork in same bowl. Add the lemon juice to prevent it from getting brown. Mix and add the yogurt as well as the seasoning to taste.

Put it in the fridge to chill for 15 min and serve it with tortilla crisps.



Enjoy!


Sauteed chard and sugar beet leaves with eggs - allotment recipes

I am trying to eat more healthy and cutting down on many bad food habits as well as cutting down on meat. So I am trying to use up a lot of the greens we get from the allotment. This is a recipe that is very dear to me as it was given to me by my mum. She used to make this dish for us during our long Saturday breakfasts at home. It is a very common Kurdish breakfast dish. 

 


The recipe is very basic and easy to make. Yet it fills you up and can be made any time during the day. In fact, it was my dinner today. I used chard and sugar beet leaves as well as onions from my allotment. The taste is so much better when you use organically grown vegetables. I am starting to incorporate more and more from the allotment. We grow many different greens and vegetables. I am hoping to increase the number of vegetables next year.  If we don't get hold of chard or sugar beet leaves, we generally use spinach leaves in this recipe.


Ingredients:
chard leaves and stalks
sugar beet leaves and stalks
1 onion
3-4 eggs
salt and pepper
paprika and curry powder

 Method:
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.



2. Once everything is fried well, add the eggs and mix. Taste and see if more seasoning is needed.



3. Once everything is well cooked serve it with flat bread. Or just eat as is. You will definitely make it many times. It is a very nice and different option to the everyday omelette. The chard taste is mild and almost sweet, not bitter at all.


Enjoy!