96. Quinoa cakes
Quinoa cakes with poached eggs and sprouts.
- 2 eggs, beaten
- pinch of salt
- 7 g finely chopped fresh chives
- 1 white onion, finely chopped
- 7 g freshly grated Cheddar cheese
- 2 cloves garlic, finely chopped
- 1/2 cup bread crumbs
- water, if needed
- 1 tbsp olive oil
Combine the quinoa, eggs, and salt in a bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and put on a side for a few minutes so that the crumbs can absorb some of the moisture. The next step will be to form the mixture into six 2,5 cm thick cakes.
Heat the oil in a frying pan and fry the cookies on a small heat - each side for about 7 to 10 minutes, until it’s deeply browned.
When quinoa cakes are ready, make your poached eggs - one for each. Tastes amazing when you sprinkle it with some sprouts and cover with the egg.
95. Tortillas with Guacamole
Serves 4
6 ounces alfalfa sprouts
1/2 cucumber, peeled and diced
3 tablespoons red onion, finely chopped
2 tablespoons chopped fresh cilantro
1 fresh red chili, seeded and finely chopped (optional)
Guacamole:
1 large avocado, halved, pitted and peeled
1 tablespoon lime juice
Pinch of salt
1 clove garlic, minced
1 Roma tomato, seeded and diced
Tortillas:
2 cups (8 ounces) all-purpose flour
Pinch of salt
3 tablespoons olive oil
1/2 to 2/3 cup (4-5 fluid ounces) warm water
For the Filling: In a medium bowl, combine the sprouts, cucumber, red onion, cilantro and red chili (if using). Toss to combine, and set aside.
For the Guacamole: Spoon the avocado into a small bowl, and mash it with a fork. Stir in the lime juice and salt. Fold in the garlic and tomato. Taste and adjust. Place in a bowl, and cover with plastic wrap. Set aside.
To Make the Tortillas: Place the flour and salt in a food processor. Pulse to combine. Add the olive oil, and blend.
Gradually add the water to the flour mixture just until a stiff dough is formed. (The amount of water you need will vary.)
Transfer the dough to a floured surface, and knead until smooth. Cover the dough with a damp cloth.
Divide the dough into 8 pieces. Knead each piece for a few minutes, and form into balls. On a surface dusted with flour, flatten and roll out each ball into a 9-inch circle.
Heat an ungreased heavy-based pan, like a cast-iron skillet. Cook 1 tortilla at a time, about 30 seconds on each side. Place the cooked tortillas on a baking sheet lined with paper towels.
To Serve: Spread each tortilla with a heaping spoonful of guacamole, top with filling, and roll up.
94. Summer green salad
Summer Greens Salad with Red Grapes, Goat Cheese, and Walnuts
Serves 4
5 cups of mixed greens, washed
1/2 cup red grapes, washed
1/4 cup thinly sliced red onion
1/4 cup walnuts
4 oz. goat cheese
2 Tbsp high-quality olive oil
Fleur de sel salt and freshly cracked black pepper to taste
In a large bowl mix greens, grapes, onion, and walnuts together. Drizzle generously with olive oil and top with salt and pepper. Top with goat cheese slices (1 oz. per serving) and serve immediately.
93. Tomato tarts
Tomato basil & tomato cheddar.
8-9 fresh basil leaves
1/4 cup cheddar, grated/sliced
Puff pastry
Roll out puff pastry and cut circles just slightly larger than the tomato slices – this is easily done with a glass.
Arrange pastry rounds on prepared cookie sheet, top half with cheddar and half with a basil leaf (or both!).
Top all rounds with a tomato slice, bake at 350 for 18-20 minutes, until just slightly brown.
92. Orange & blueberry pops
Orange & blueberry pops
You will need:
1/2 cup milk (any milk will do. almond/vanilla/soy/low fat)
1 1/4 cup fresh squeezed orange juice
1/4 cup blueberries
Mix ingredients and pour into popsicle molds. Freeze for 5+ hours or until firm. Enjoy!
91. Linssoppa & blomkål
LINSSOPPA
2 port
1 bit purjolök
1 vitlöksklyfta
1 morot
1 dl röda linser
1 hand cocktailtomater
4 soltorkade tomater
6 dl varmt vatten
2 tsk eko-buljongpulver
½ chili och ½ kruka färsk basilika
Skiva purjo, skiva vitlök och morot fint. Fräs en stund, tillsätt finhackad chili och linser. Dela tomaterna och rör i dem tillsammans med varmt vatten, strimlade soltorkade tomater och buljonpulver. Låt puttra ihop tills linserna är mjuka. Tillsätt finhackad basilika och mixa soppan slät. Smaka av med salt/peppar.
BLOMKÅL
1 stor hand rå blomkål, delad i små buketter
1 msk olivolja
1 vitlöksklyfta
Örtsalt och peppar
Sätt ugnen på 200 grader. Pressa vitlöken i oljan. Lägg blomkål i en ugnsfast form, ringla över vitlöksoljan och blanda väl. Rosta i ugnen ca 10-15 min. Salta och peppra.
90. Spring panzanella
Spring Panzanella
- ½ loaf of bread, cut into 1” cubes
- 3-4 tablespoons olive oil
- salt and pepper to taste
- 2 leeks, sliced thin
- 1 small bunch of asparagus, cut to 1” pieces
- ¼ cup red onion, chopped
- 2 small fennel bulbs, cut thin with a mandoline
- 1 cup onion sprouts
- 1 carton cherry tomatoes, halved
- 1 cup spring peas, halved
- 2-3 cups rocket, or arugula
- ¼ cup fresh mint, chopped
- ½ cup fresh basil, chopped
- 1 can of garbanzo beans, drained and tossed with lemon
- 1/3 cup olive oil
- ¼ cup white wine vinegar
- juice of ½ lemon
Toss bread cubes in olive oil and generous amounts of salt, and pepper. Lay flat on a baking sheet and toss in the oven at 400’ for 10 minutes. Switch the oven to broil, and toast on one side for 2 minutes. Shake the pan to turn the cubes and broil until golden brown and crispy. Set to the side.
In a small pan, bring 3-4 cups of water to boil and cook asparagus for no longer than 2 minutes. Remove from heat immediately and immerse in cold water to stop cooking. In a large bowl, combine the leeks, red onion, mint, basil, fennel, tomatoes, sprouts, and spring peas, toss with a splash of oil and vinegar, then add the rocket/arugula and cooled asparagus. Toss with the additional dressing, garbanzo beans, and bread cubes. Season with a bit of lemon juice, salt and pepper.
89. Grilled peach&avocado
3 Tablespoons Dijon mustard
3 Tablespoons honey
1 clove minced garlic
salt and pepper
1/2 cup olive oil
3 cups baby arugula
1 cup basil leaves
1 cup flat leaf parsley
4 peaches (I like my peaches on the firm side)
1 avocado
1/2 cup mozzarella pearls or fresh mozzarella diced
Whisk together the dijon, honey, garlic, salt and pepper. Stream in the olive oil while whisking, set aside.
In a large bowl, toss together the baby arugula, basil leaves, and parsley. Add the baby mozzarella, put in the fridge.
Preheat your grill to medium heat. Slice the peaches and remove the pit. Slice the avocado and brush both with olive oil, season well with salt and pepper.
Place the peaches and the avocados slice side down on the grill. Grill for a few minutes, you want some grill lines on the fruit. but you do not want them to turn to mush.
Take the fruit off of the grill. Slice the peaches and avocado and add to the salad bowl. Drizzle the dressing over. Toss lightly, season with salt and pepper.
88. Cauliflower soup w mustard
87. Ratatouille w ruby snapper
86. Roast cauliflower soup
85. Tomato&feta salad
50-70g mixed greens (lettuce, baby spinach, watercress, cilantro)
1 beef tomato, chopped
50g feta cheese, cubed
2tbsp extra virgin olive oil
1tsp balsamic vinegar
salt and freshly ground pepper
In a medium bowl, combine the greens, tomato and feta. To make the dressing mix together the olive oil, vinegar, salt and pepper. Pour over vegetables and lightly toss.
84. tomato & bean salad
You will need:
3 large tomatoes
450g white beans
3 green onions
2 tablespoons basil (chopped) and 2 tablespoons oregano (chopped)
2 tablespoons lemon juice
black pepper, salt
2 tablespoons olive oil
Do lie this:
1. Dice the tomatoes, put in a bowl and add the white beans.
2. Chop the green onions, fresh basil and oregano and add to bowl.
3. Add salt, pepper and lemon juice. And then the olive oil.
4. Toss and mix gently, serve chilled.
83. Breaded cauliflower
You will need:
1 medium head cauliflower
salt
3 eggs
150g breadcrumbs
60ml vegetable oil
Do like this:
1. Remove the green leaves and central stem. Break up into individual florets.
2. Rinse the florets under cold running water.
3. Place them into a large pot and add 2 tablespoons of salt, pour in water enough to cover all the florets.
4. Cover the pot and place it over medium heat, bring to boil and let cook for about 15 minutes or until tender when poked with a fork. Not too tender though, the florets need to sill be firm enough to hold shape and not fall apart.
5. Drain them and set aside.
6. Pour 60 ml of vegetable oil into a larger frying pan and preheat the oil over medium-low heat.
7. Whisk eggs lightly (in an other bowl), add 1/2 teaspoon of salt.
8. One floret a time, coat with egg and then breadcrumbs.
9. In batches, put the cauliflower in the preheated pan and fry it. Turn the florets to that they get golden-brown on all sides. (This takes like 5 minutes). Dran on paper and then eat.
82. Grönsakspasta
Whole Wheat Vegetarian Pasta
serves 1
- 6 asparagus, ends removed, cut into 1" pieces
- whole wheat thin spaghetti, enough for one person
- 3 bocconcini mozzarella balls, quartered
- 1/3-1/2 cup marinara
- 1 Tbsp grated parmesan
Cook pasta according to directions, during the last minute of cooking, add the asparagus. Drain them after a minute. In the same pan (who needs more dishes??), heat up the tomato sauce and mozzarella. Add the pasta and asparagus and toss to coat. Plate and top with grated parmesan. Simple, light & fresh!