Kebabs with semolina and feta cheese salad - recipe

The other day, I picked up some fresh minced beef and decided to get creative in the kitchen by making some delicious kebabs. Instead of the usual bread crumbs, I opted for semolina, and let me tell you, it was a game-changer! These kebabs turned out wonderfully light and flavorful, making for a satisfying meal, especially when paired with rice  and feta cheese salad. Let me share the recipe with you!

Ingredients:

300 g minced beef

2-3 tbsp semolina

1 finally diced onion 

 1tsp garlic powder

1 tsp parsley

2 tsp Worcestershire sauce

1tsp kebab seasoning

Salt and pepper

Olive oil

1 tsp smoked paprika

1 tsp mix of cumin and coriander

For the Salad:

Handful of green leaves

cherry tomatoes chopped

cucumber chopped

yellow bell pepper chopped

olive oil

lemon juice

1 onion, diced and seasoned with sumac

Olives

Feta cheese

Yoghurt sauce: 3 tbsp Greek yoghurt, 1 tsp garlic powder, 1 tsp dried dill, 1 tsp dried parsley, 1/2 finely chopped onion, 2 cm cucumber finally chopped

1 cup rice, cooked according to instructions

Method:

1.Start by mixing the minced beef with semolina, parsley, garlic powder, olive oil, onion, Worcestershire sauce, kebab seasoning, salt, pepper, smoked paprika, and the mix of cumin and coriander. Shape the mixture into kebabs and place them on a greased oven dish. Bake at 200 degrees Celsius for approximately 20 minutes or until cooked through.

2. While the kebabs are cooking, prepare the salad by washing and chopping the vegetables. Season with a drizzle of olive oil and lemon juice, then add sliced olives and crumbled feta cheese to the mix. Cook the rice according to the instructions on the package.

3. In a small bowl, combine the Greek yoghurt, garlic powder, dried dill, dried parsley, chopped onion, and chopped cucumber to make the yoghurt sauce. Stir well and refrigerate until ready to serve.

4. Once everything is cooked and prepared, serve the kebabs, rice, sumac onions, salad, and yoghurt sauce on a wide plate. Enjoy the burst of flavors and textures in every bite!

These kebabs with semolina and feta cheese salad are sure to become a new favorite in our household. With their juicy, flavorful meat and refreshing salad, they make for a satisfying and wholesome meal that's perfect for any day of the week. 

Enjoy!

Lentil soup - recipe

Often I ran out of ideas of making healthy meals for us, toddler included. But I have a few go to recipes that I use quite often in our daily meals. Lentil soup is one of them. I make it according to a recipe given to me by my mum, I have just added few extra spices. My son loves this thick soup and it works perfect for children. I just give him a buttered toast with it.

Ingredients:

3/4 cup red lentils

1 onion

1 tsp mild curry

1/2 tsp ground ginger

1/2 tsp cumin

1/2 tsp coriander

1 tsp dried parsley

1/4 tsp turmeric

salt and pepper to taste

2-3 tsp oil

1/3 cup rice

Method:

1. Add the lentils to a deep pot and add 2 cups water and let it boil. Be careful as the lentils can boil over the sides of the pot. Quickly lower the heat until it has relaxed little. It will be somewhat foamy, when that happens you can easily remove the foam with a wide spoon. When the water is reduced add another 2 cups of water and let it simmer.

2. While the lentils are simmering, chop the onion and fry it in a pan with the oil and half of the curry, until golden brown.

3. Add the fried onions to the lentils together with all remaining spices and the rice. Season with salt and pepper to taste. I add the rice so that it thickens the soup. Let everything simmer together until it has reduced and the soup has thickened. If it becomes to thick quickly add some boiled water.

4. Serve in bowls with baguette and butter, a lovely combo!

Enjoy!

Chicken over rice - recipe

I love finding new recipes online by reading articles and blogs by other people who've tried them and recommend them. This specific recipe was recommended by Elin Josefina, she has a great mummy blog in Swedish. So this dish is called Chicken over rice. Much similar to a chicken cube served with rice that you can find in middle eastern restaurants. It is a favourite to order every time we go to those restaurant. So I decided to cook it and share my twist of this dish. I have added some optional spices. I looked online to see how others make this recipe, and almost all add a twist to it, so this is mine.

Ingredients:

2 chicken breasts, diced

3-5 tbsp greek yoghurt

1 lemon

1 tsp turmeric

1 tsp garlic powder

1 tsp cumin

1 tsp coriander

1/2 tsp ground cloves

1 tsp parlsey

salt and pepper

1 tsp kebab mix spice (optional)

3-4 tbsp oil for frying

1 cup rice cooked according to instructions on package

1/2 tsp turmeric

1/2 tsp ground ginger

1/2 tsp coriander

1/2 tsp coriander

salt to taste

4 pods of cardemon

shredded lettuce, 1 onion, sherry tomatoes

yoghurt sauce: 3 tbsp greek yoghurt, 1 lemon juice, 1 tsp garlic powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 3 tbsp water to make the sauce more watery

Method:

1. Cook the rice according to the package instructions. Add all spices for the rice in the boiling water. Set aside.

2. Mix the greek yoghurt and all spices for the chicken marinade. Add the diced chicken pieces in the marinade and put it in the fridge for few hours. I only had it in for 1 hour. But the longer it is chilled the tastier flavours will marry. Fry the chicken pieces in a shallow frying pan with few tbsp of oil on medium to high heat. It should look golden and char grilled.

3. Shred some washed lettuce, slice 1 onion and cherry tomatoes. Mix all ingredients for the yoghurt sauce. Put the sauce i the fridge to chill while all food is cooked.

4. Serve it in a plate, rice with the chicken pieces over. Add the salad and yoghurt sauce on top of it. Tastes heavenly, specially for pregnancy cravings.

Enjoy!

Satisfying Salad Lunch: Pomegranate and feta cheese salad

Today's lunch was a quick salad made from leftovers in the fridge. I thought to myself, "This should make a nice salad." Sometimes the best meals are those that come together spontaneously, using whatever you have on hand. 

We had feta cheese and pomegranate that were already peeled and seeded—my husband is wonderful for preparing them for me. The combination was delightful: the fruit's sweetness and the cheese's saltiness paired well with the crunchy salad mix. 

Initially, I didn't expect it to be filling, but to my surprise, the creamy cheese was quite satisfying. It was also a great way to get a boost of vitamins on these rainy days. And just as I mentioned it, the sun began to shine. It felt like the universe was rewarding my quick culinary effort with a little extra sunshine - a lucky day indeed!

Ingredients:

Bag of mixed salad: carrots, red cabbage, lettuce

1 chopped orange bell pepper

4-5 halved cherry tomatoes

1/3 feta cheese square

1/2 cup seeded pomegranate

salt to taste

Method:

Mix all ingredients and season with salt to taste. Easy and very tasty.

Enjoy!

Tuna and potato mash, toddler meals - recipe

Often when I have leftover tuna mayo mix I try to use it up by mixing it with something that my son loves. Today I made mashed potato, so I mixed in the tuna and added boiled vegetables. It was a great hit. Hubby had a portion too so these can be easily eaten by adults as well. Fast food goes healthy and non fried!

Ingredients:

Tuna mayo mix leftover

2 boiled potatoes

2 tbsp butter

2 tbsp milk

half cup frozen corn and peas

fish seasoning

salt and pepper

Method:

1. Boil the potatoes until fully cooked through. Mash it and add butter and milk. Season with salt and pepper. Boil the frozen vegetables. Once done, mix everything with the tuna mayo mix.

Enjoy!

Sweet potato fries and fish fingers

Sweet Potato Fries and Fish Fingers: A Kid-Approved Meal

When my son was a baby, he absolutely loved mashed sweet potato purée. It was one of his favorite meals, often mixed with other veggies and chicken. But as he grew older and started feeding himself, he became much pickier with his food. Sweet potatoes, once a staple, had been rejected a few times. So, I decided to try something new—sweet potato oven-baked fries.

This time, it was a hit! The fries were a big success, especially when paired with his all-time favorite condiment, ketchup.

Ingredients:

1 sweet potato

2 tbsp olive oil

pinch of salt

2 fish fingers

ketchup

Method:

Peel the sweet potato and slice into fries.  Toss the fries in olive oil and pinch of salt until they are evenly coated. Bake in the oven at 220 degrees for about 30 minutes, or until they are golden and crispy. While the fries are baking, cook the fish fingers accoring to the package instructions. 

Plate the crispy sweet potato fries alongside the fish fingers. Don't forget the ketchup for dipping!  

This simple meal not only brought sweet potatoes back into the rotation but also made dinner time a little easier and a lot more enjoyable for both of us!

Enjoy!

Baked potato, beans and sausages

Occasionally, I bake too many potatoes and end up with leftovers for the next day. This time, my husband wanted beans with his dinner, so I added some sausages and shaped them into an animal. Our son was delighted and naturally wanted to join in. I strive to avoid wasting food, and this time, I happened to have these ingredients on hand. It may not be the healthiest option, but it was incredibly satisfying. While this meal might not typically be blog-worthy, part of this blog's purpose is for me to reminisce and track our past meals.

Ingredients:

Baked potato

4 mini sausages

1/2 can of baked beans

shredded cheese

Method:

Heat the baked potato topped with beans and shredded cheese in the microwave. Then, fry the sausages and serve them alongside the potato and beans.

Enjoy!

Fish, baked potato and vegetables, toddler meal - recipe

As we try to make give our son the same food as we eat, I often just give him his meals that have same ingredients as us, but try to make it in a healthier version and add less salt. Luckily he likes fish and I always try to give it to him twice a week.

Ingredients:

1 piece of white fish

2 tbsp vegetable oil

1/2 baked potato

1/2 cup boiled vegetables

Method:

1. Fry the white fish gently in a pan with 2 tbsp of vegetable oil until lightly browned. Bake the potato in the oven until cooked through in 220 degrees for ca 45 min. Boil the frozen vegetables. Serve it together with a click of butter on the potato to make it moister and easier to eat. 

Enjoy!

Mason (jam) jar salad

I've recently discovered mason jar salads, which are essentially any salad combination you enjoy, packed in a jam jar. They're ideal for taking on the go, whether you're heading to work, the gym, enjoying a picnic, or just out and about. I adore salads, but sometimes making them feels like a chore, even though it's quite simple when all the ingredients are at hand. However, my enthusiasm for salads was reignited when I learned about this method. I've experimented with various combinations and will share my favorite classic Greek salad recipe.

Ingredients:

1 mason jar (any jar really)

few cherry tomatoes

half bell pepper

handful green leaves

few olives

few bite size pieces of feta cheese

few gherkins

few slices of cucumber

 dressing: 1,5 tbsp olive oil, 1 tbsp balsamic vinegar

Method:

1.Ensure you have a clean jar. Combine the dressing ingredients in a small bowl and set aside.

2. Cut the remaining ingredients into bite-sized pieces.

3. Creating a superb jar salad requires careful attention to the layering order. Start by pouring the dressing at the bottom to prevent sogginess. Next, add the chunkier items such as bell peppers and cucumbers, or any grainy elements or proteins like chicken. These create a barrier that keeps the remaining ingredients dry.

4. Finally, add cheeses, nuts, or any other toppings of your choice. In this instance, I've included tomatoes, cheese, olives, and finally the green leaves. This arrangement ensures that when you invert the jar, the greens form a bed, and the dressing evenly coats your salad.

 

5. Secure the lid and you're all set. This method will keep it fresh and crisp for up to five days, allowing you to prepare everything in one go and store it in the fridge. Then, you can easily grab one for your lunch when you're too lazy or don't have time to make something different.

Enjoy!

Egg-free battered fish and baked potato - recipe

Now that my mum keeps saying do not eat to much red meat, we are eating more fish in this household. Which is good, as it is healthy. But sometimes I like to make the fish in an unhealthy way and deep fry it. It make is crunchy on top but soft inside and simply delicious. Specially if it is battered. I wanted to do my own batter, but unfortunately did not have any eggs so had to come up with a quickly and egg free recipe instead. It turned out good although I  was not so sure as it was egg free. That teaches me that I should improvise a lot more in the kitchen.

Ingredients:

white fish fillets

1/2 cup flour

1 tsp baking powder

fish seasoning

salt and pepper

vegetable oil

baked potato

frozen vegetable to boil

butter

Method:

1. Mix flour, baking powder, fish seasoning and salt and pepper in a flat bowl. Add little oil and both sides of the fish and dip it in the dry batter. Alternatively you can add 1 cup water to the batter to make it runny and you can dip the fish in it. Fry in a shallow frying pan on medium high temperature.

2. Bake the potatoes in the oven for ca 1 hour. Poke the potatoes first before putting it in.

3. Boil frozen vegetables of your choice. Once everything is done. Serve it in a plate with a click of butter on the baked potato. I also sprinkle a bread dipping mix seasoning over the baked potato as it gives it more taste. But that is optional.

Enjoy!

Cheese straws (sticks) - recipe

I love finding new ways of making snacks that are messy free when my son eats them outside. This is a perfect snack, both for young and adults. Cheese straws are good  and very easy to do. My son likes to eat them at any time of the day. When we go out I just put a few straws in a plastic container and we are good to go.

Ingredients:

1.5 cup flour

6 tbsp butter

2 cups chredded cheese

1 egg beaten

sesame seeds, optional

Method:

1. Mix cold butter and the flour in a bowl until it looks crumbly. Then add the cheese and the egg. You can save little of the egg if you like to brush the straws before it goes in the oven. Put the dough in the fridge for 10 mins to chill.

2. Once it has been chilled, roll the dough out and cut into straws or sticks that are half cm thick. Brush them with egg and sprinkle over some sesame seeds if you like.

3. Bake in the oven for 10 min at 175 degrees, until golden brown.

4. Serve your toddlers when they crave a snack or take with you when you guys are out and about.

Enjoy!

Tasty Halloween sandwiches

After a fun and long day filled with trick-or-treating, it's time to unwind and relish the evening with a horror classic, preferably The Ring 1. To make the most of the experience, we're preparing deliciously spooky sandwiches. My specialty is grilled tomato and cheese sandwiches, which are quick to make with a sandwich grill and taste eerily delightful. Wishing you a Happy Halloween!

Ingredients:

sandwich bread

butter

tomatoes

dried oregano

slices of cheese

olives

Method:

1. Spread butter on a slice of sandwich bread, layer with cheese and tomato slices, then sprinkle oregano on top. Cook in a sandwich grill or oven until it's golden brown. The result is a gooey and delicious treat. Serve with pitted olives for an insanely good taste. P.S. Arrange the olives to resemble a ghost. : )

Enjoy!

Baba Ganoush, (Mutabal batinjan) Augergine dip - recipe

I adore incorporating sauces and dips into my meals, a common practice in both Swedish and Middle Eastern cuisines. Baba ganoush, an eggplant-based dip, is a family favorite. We frequently prepare it for celebrations as it serves as an excellent side dish or as part of a meza. Typically, a meza includes kebabs, grilled meats, various salads such as fattoush or tabbouleh, and bread. Baba ganoush can also be enjoyed simply with pita bread. My personal recipe always includes Greek yogurt to enhance its creaminess.

Ingredients:

1 aubergine

1 tsp garlic powder

1 tbsp greek yoghurt

1 tsp lemon juice

1 tsp tahini paste

pinch of salt

Method:

1. Start by piercing the aubergine with a fork in several places. Then, if you have a gas stove, grill it directly on the gas hob, or alternatively, bake it in the oven under the grill setting until it becomes very soft and the skin is charred.

2. Allow it to cool, then peel away the charred skin, which should come off easily. Place the aubergine in a bowl and mash it thoroughly. It should resemble the photo shown below.

3. Incorporate the remaining ingredients and blend until smooth using a handheld mixer.

4. Once prepared, serve it chilled in a small bowl and sprinkle pomegranate seeds on top. The sweetness of the seeds complements the saltiness of the dip beautifully. I adore this sweet and salty combination. Typically, I serve it with pita bread, but feel free to use any vegetables you prefer, simply cut them into sticks for dipping.

Enjoy!

Banana fruit smoothie for toddlers - recipe

My son has been having trouble with teething lately and is getting picky with what I give him to eat. One day he will love banana or grapes, the next day refuse to eat at all. So when I want him to have some fruits, I always go for my foolproof option, the smoothie. Basically I just choose whatever fruit I have at home and blend it with milk and/or yoghurt. He loves it and so far not refused it even once! This one is just made with what I had at hand, hence only 3 strawberries. This was enough for 3 drinks.

Ingredients:

1 ripe banana

1 ripe pear

1/2 leftover apple

1/2 cup blueberries

3 strawberries

1/2 cup milk

2 tbsp greek yoghurt

Method:

1. Mix up all the ingredients in a food blender and served it right away.

Enjoy!

Baba ganoush salad (aubergine dip)

Those days I am home alone, I tend to make me something very easy or most likely a salad for dinner. I had done an aubergine dip and wanted to eat it with greens and vegetable. Since we have not done a big food shopping yet I just chose what we had left in the fridge. The outcome was lovely. The sweetness from the pomegranate and saltiness from the dip and the freshness from the vegetables, was a match made in heaven. I will def to more of this dip and it goes very well to include in a meza. Other lovely things to serve it with is hummus, kubas, grilled chicken and kebabs or a tabbouleh salad.

Ingredients:

Baba ganoush dip (aubergine dip)

carrot sticks

olives

cherry tomatoes

lettuce

pita bread

Method:

1. Serve the aubergine dip with various greens and vegetables of your choice together with pita bread.

Enjoy!

Tuna and egg sandwiches - recipe

My husband and son love tuna, but I can't seem to develop a taste for it. Nevertheless, I don't hesitate to prepare it for them. They're particularly fond of a sandwich filling I make. My husband also enjoys making tuna melt sandwiches in our sandwich maker, which is another great option, though we'll save that for later as my son struggles to bite through the crusty bread.

Ingredients:

1 can of tuna in water

2 boiled eggs

2-3 tbsp mayo

1 tsp aromat Knorr seasoning

Method:

Start by draining the tuna of its liquid and place it in a bowl. Incorporate two hard-boiled eggs and mash them together with the tuna. Stir in the mayonnaise and seasoning, then taste and adjust with salt and pepper if desired. Spread the mixture onto your preferred type of bread to create a tasty sandwich.

Enjoy!

Toddler lunch and snack ideas 2

Here comes another post with different ideas for lunch and snack meals for your toddlers. These are just some different meals that I give to my son. Generally it is pieces from our own food that he eats. I try to minimize the salt in our food or try to pick out pieces for him before salting our own food.

Roast chicken, carrots and potato.

Boiled potato, fried halloumi pieces and cherry tomatoes.

Tuna and egg with mayo sandwiches.

Mash potato with tuna and boiled vegetables. 

Omelette, sausage, cream cheese solders and fruit. A nice breakfast idea.

Cheese straws with sesame seeds. 

Enjoy!

Granula energy bar, snack for toddlers - recipe

When you are out with your little ones you always want to have a healthy snack or energy bar with you that are not filled with sugars or processed. I have experimented a lot until I found the best recipe for a good energy bar that would not be too sticky or crumble up. My toddler loves these and when he starts get hungry and food is not just ready I give him one of these. Even me and hubby loves them

Ingredients:
1 cup oats
1/2 cup coconut flakes
1/2 cup rice krispies
2-3 tbsp pumpkin seeds
2-3 tbsp sesame seed
1/2 cup almond flakes

2 cups pitted dates
2 tbsp peanut butter
2 tsp coconut oil
2-3 tbsp honey
1 tsp vanilla sugar


Method:
1. Put the oats, coconut flakes, almonds, and pumpkin seeds on a baking sheet covered with baking paper. Toast them in the oven for only 10 mins at 180 degrees. They should be somewhat golden ish.

2. While they oats are in the oven prepare the wet ingredients. In a food prossesor add the pited dates, peanut butter, coconut oil, honey and vanilla and mix until you get a smooth sticky filling.

3. Put the toasted ingredients in a bowl and mix in the wet ingredients and add the rice krispies. It will add a nice crunch to the energy bars. Once everything is nicely mixed put the mixture in a oven dish that is covered with baking paper. This will make it easier to take it out. It will be sticky so you can moisten your hands little with water and then press firmly on the mixture so it lays flat and even. Once you think you have pressed a lot, press a little more. this will make sure it does not crumble and stick together.

4. Stick the oven dish in the freezer for 20 mins and then cut it up so that you get nice bars.

5. My toddler loves these energy bars. So do I. I always make sure to have a few with us when we are out and about for those moments when sugar levels are getting low.

Enjoy!

Battered Fish with Wedge Potatoes and Delicious White Sauce - Recipe

Fish is something we often eat in many different ways. But sometimes I cant be bothered to cook it fresh and to be honest crave the battered fish fillets by Birds Eye. It always reminds me of the fish we used to get in school which used to be served with a white cold sauce. I always took seconds the day 

it was served.

Ingredients:

2 battered fish fillets (home made or store bought)

potato wedges for oven bake

2 dl sour cream

2 dl mayo

3 tbsp pickled cucumber relish

2 tsp dried dill

salt and pepper to taste

lime

Method:

1. Begin by put the potato wedges and the battered fish in the oven according to instructions.

2. While that is being done, prepare the lovely white sauce that goes so well with fish and is to served cold. Also called vit fiskås in Swedish. Mix all the rest of the ingredients in a bowl. Put it in the fridge to cool. Once everything is done, serve it one a plate with the sauce and slices of lime.

Enjoy!

Baked Potato, halloumi and salad - recipe

My mum loves to follow latest recommendation by published studies regarding what is healthy and not to eat. She always tries to make me eat accordingly too. So what is the latest thing? Do not eat to much red meat. Ok then, lets go vegetarian. Well at least for few days a week. This vegetarian recipe is yummy and easy to make. Baked potato, halloumi and salad. Cant go wrong with these three.

Ingredients:

1 package of Halloumi cheese

2 Potatoes for baking

3 tbsp butter

2 tbsp vegetable oil

2 tomatoes

half lettuce head

1 little white onion

1 yellow bell pepper

salad spice mix

olive oil

salt and pepper

sprinkle of herb mix

Method:

1. I cheated when doing the baked potato, as I just made them for 13 mins in the microwave. You choose if you want to bake in the oven or microwave.

2. Wash and chop all veggies for the salad and season with salad spice mix, salt and pepper.

3. Fry the sliced halloumi in a pan with a few tbsp of vegetable oil until brown on each side, on medium high heat.

4. Once the potatoes are cooked through serve the with the halloumi and salad. Add few spoons of butter and sprinkle over little herb mix.

                        

Enjoy!

Roasted jerk chicken and vegetables - recipe

Chicken and potato. What a lovely and versatile combo. Probably two ingredients that I use the most in the kitchen. I wanted to give this recipe a twist so I used the Flava It Jamaican jerk spice mix. Great taste but somewhat spicy for my taste buds.

Ingredients:

Chicken pieces

3 big potatoes, thick slices

1 bell pepper, sliced

1 zucchini, sliced

3 carrots, sliced lengthwise

1/3 Jamaican jerk spice mix

Method:

1. Wash and slice the vegetables and place them in a enamel lidded roasting tin. This tin will be one of your best buys as it roasts to perfection, so invest in one. Found in Robert Dyas.

2. Wash the chicken pieces, could be breast, wings or drumsticks, maybe a mixture of all three. Place them on top of the vegetables in the roasting tin and add an even coat of the jerk mix on the ingredients. Make sure the chicken has an even coat.

3. Roast in the oven for about 1,5 hours or until brown and has that lovely colour, at 235 degrees.

Serve as is or with rice.

Enjoy!