mat osv.

Sesampanerade sötpotatisplättar
1 kg sötpotatis
3 msk kokosmjöl
2 ekologiska ägg
2 tsk färsk chili, finhackad (justera mängd efter styrka)
3 msk hackad gräslök
¼ tsk finsalt
ca 1 ½ dl oskalade sesamfrön
olivolja att steka i

Gör så här:
Skala och tärna sötpotatisen. Ångkoka den tills bitarna är mjuka. Låt bitarna svalan en stund i ett durkslag. I en stor skål mosa potatisen med baksidan av en slev. Tillsätt ägg, kokosmjöl, chili, gräslök och salt. Forma biffar av smeten som du vänder i sesamfrön. Värm ett par matskedar olivolja i en stekpanna på medelvärme. Stek plättarna gyllenbruna på bägge sidor, ca 6 minuter per sida. Servera.

Hirs- & fraktalsallad
1 ½ dl hirs
300 g romanesco, delad i mindre buketter
1 dl torkade tranbär
1 ½ dl granatäppelkärnor
1 ½ dl hackad färsk dill

Dressing:
3 msk extra virgin olivolja
zest och juice av 1 ekologisk citron
salt att smaka av med

Till servering: Turkisk yoghurt

Gör så här:
Koka hirsen enligt förpackning. Ta fram en stor skål och låt hirsen svalna i den en stund. Ångkoka romanescon ett par minuter så att råheten försvinner. Kyl därefter ner i iskallt vatten för att avbryta kokningen. I en liten skål vispa ihop dressingen. Häll dressingen över hirsen och blanda ihop med dina händer. Se till att alla kornen blir täckta med dressing. Tillsätt romanesco, tränbär, granatäppelkärnor och dill. Vänd ihop salladen och servera den tillsammans med sötpotatisplättarna samt en stor klick turkisk yoghurt.

healthy single serving vanilla pudding

 

 

källa

2 frozen Tilapia pieces (or fish of choice)
oil for cooking
1 onion, sliced into strings
4 garlic cloves
1 tsp ginger
½ of a green chile pepper, including seeds, diced
3 medium-sized tomatoes, diced into 1” chunks
½ tsp cumin
¼ tsp garam masala
1 tsp vinegar
⅓ cup cream
¼ stick butter (25 grams)

 

Saute onions in a little oil until soft. Add minced garlic, diced jalapeno and tomatoes. Saute for 2-3 minutes. Add ½ cup water if dry.
Push the onions, garlic, jalapeno and tomatoes to one side of the pan and make a little pool of oil. When oil is hot, add spices and mix. Once spices are fully integrated into the oil, stir spices into the sauteed vegetables. Add ½ cup of water, vinegar, cream and butter, stirring for about one minute.
Place fish fillets into the pan and cover with sauce and vegetables. If your sauce doesn’t fully cover the fish, flip the fillet after 4 minutes. Cover the pan and cook for 8 minutes total.
Spoon fish and sauce into a bowl and enjoy with some hot Indian Naan!
Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Makes: 2 servings

½ caulliflower head
1 zucchini
½ yellow onion
1 tsp garlic powder
½ tbsp za’atar (plus more to taste)
juice from ½ of a lemon
½ cup pine nuts
cooked pasta
hunk of butter for pasta
salt & pepper to taste
Fresh grated Parmesan (optional, sort of)

Heat oil in skillet over medium heat. Add caulliflower and saute for about 4 minutes. Add diced onion and saute for another 5 minutes. Add zucchini, garlic powder, za’atar, lemon juice, salt and pepper. Adjust to taste. Cook until vegetables are soft.

As the veggies cook and begin to smell delicious, cook pasta in boiling water. Drain, rinse and return to bowl. Add a small hunk of butter, salt and pepper.

In a small pan, roast pine nuts over low heat for a minute or two. Watch carefully, as they burn easily. As soon as they begin to color and smell toasty, turn off the heat and put them into a small bowl.

Scoop pasta into bowls and add sauteed veggies. Sprinkle toasted pine nuts and fresh grated Parmesan if your heart desires (mine always does). Enjoy!

linguine with miso, poached egg and spring vegetables:

15mls unsalted butter at room temp mixed with 15mls white miso paste and set aside.
60g linguine
150g Swiss brown mushrooms, halved or quartered (depending on size)
30g spring peas
10 asparagus stalks, tailed and sliced
Continental parsley, chopped
Freshly ground black pepper

Boil linguine in boiling, salted water until al dente, around 12 minutes.

Meanwhile, sauté mushrooms, peas and asparagus in a spoonful of butter over medium/high heat until just tender but still crisp and brightly coloured.  Set aside off the heat.

Drain pasta, retaining some pasta water.  Place pasta back into pan and add the sautéed vegetables and a small splash of pasta water, stirring to combine.  Remain on very low heat while you poach the egg.

Poaching egg:
Crack egg into a small ramekin.  Boil water in small pan with lid on then turn down to low/medium.  Slide egg into the water.  Simmer on lowish heat for 2-3 minutes covered, standing by in case it boils over.  It’s around 2 minutes for a medium egg.  You’ll see quite a bit of egg white in the water but don’t worry, the egg will cook if you leave it alone.

Stir parsley and miso/butter mixture through linguine and stir through – immediately take off heat.  Place onto plate.

Use a slotted spoon to drain egg a bit then carefully sit onto pasta and season dish with black pepper.

Serves: 1
källa