Beetroots are great! And they turn your pee pink which is quite exciting in itself.
I roasted some beetroots yesterday – for 3 hours at 150 degrees, skin on and just some olive oil and salt sprinkled on top.
Then yesterday I peeled a few – both yellow and red, which makes it so pretty – and added to a sallad with some goats cheese, a drop of honey, vinaigrette and some gently warmed walnuts – delicious.
Today I just chopped a 5 cm pf cucumber, a tomato, a few more beets and some vinaigrette – also delicious. Add some sausages or more cheese if you want it to be a bigger meal. I also added a few bits of thyme i forgot about yesterday!
The beetroots don’t look much cooled (that is an understatement), but taste great and last a few days in the fridge.
I love falafels and all these vegetarian patties you can make. However I can NEVER make them look nice, they may taste great but they are not exactly show food… Today I wanted something quick and tasty for lunch so I made Courgette Patties. Very easy and very few ingredients. Also very tasty albeit not very attractive….
Courgette Patties – Serves 2 for a light lunch
- Grate 1 courgette (zucchini) and place in colander with a little salt to get rid of any excess water (5min) then give it a squeeze to get rid of a little more liquid and then add to the below
- In a bowl grate 2-3 tbs of parmesan
- 1 egg
- Salt and Pepper to taste
Mix in the courgette and then fry in 2 tbs of olive oil – if you can make them look like a nice round patty I will be very impressed!
I add some maldon sea salt before eating them all up!
In Sweden pancakes is a staple child lunch/dinner in almost all restaurants. I still find it very difficult to accept that pancakes with cream and jam counts as a meal. The British piece of me feels it is missing a vegetable portion at least! Also as my youngest has a bit of a problem with either not doing a poo or if she is lucky something rock solid… I have finally created a totally wheat and gluten free pancake the kids love. In this case I used normal milk however. The problem if you also use a dairy free alternative is that they are then very hard to turn, but excess buttering of the pan does make this possible but patience is not always a virtue that I have in excess.
Gluten free pancakes
2 tbs Psyllium Husk (Fiber Husk)
5 dl milk
1 dl buckwheat flour
1 dl coconut flour
pinch of salt
50 gram of melted butter (cooled)
Mix all the dry ingredients then add eggs and milk and mix to a smooth mixture. Let it stand for 10 minutes and add more milk if needed the mixture should be runny like loose sirup.
Add a little butter and then cook like normal pancakes.
Today I have been tending to my garden – I am ridiculously excited about my tulips and daffodils! But today we found lots of animals worms in bulk, bugs and duck eggs… I am a little worried I will have to become the mother of 9 ducklings too as mummy duck seems to have gone walkabout. Sometimes I feel I would make such a good housewife, flowers to pick and look at, and then the fruit trees. I get more than a little obsessed about picking all the apples in the garden and using each and every one (there are 4 apple trees). I believe (I have – just trying to smooth over my obsessiveness with sounding like I am not sure) I still have applesauce (äppelmos) in the freezer from 2013…
For lunch I made the easiest 5 minute lunch – I had cooked the chicken carcass from the roast chicken we had earlier in the week and made some chicken stock.
1 liter stock
1 liter water
1tsp vegetable buillion powder
left over roast vegetables
left over roast chicken
Blitz after adding vegetables, add chicken and just heat through.
If you don’t have leftovers, just cook onion and and whatever veg you like and cook these in some oil to get some flavour (and salt and pepper) and then add two liters of water and a stock cube or buillion Simmer until vegetables soft and blitz with hand blender. Soup is so easy and so tasty and you feel very virtuous making it and eating it.
Now I am about ot have my 8th cup of coffee, my mother and aunt are visiting. I think they think I am cranky and jittery… but really it is just that I am not used to quite the coffee volumes that Swedes drink. I am not entirely sure training to enable me to bring numerous pints of strong coffee every day is where I should spend my time or energy either…
Hungry and have no time or energy? This is a good one especially when your neighbour orders food online and instead of orders 6 portobello mushrooms they order 6 boxes! I used to hate mushrooms with a vengeance and even found it difficult to touch them for a long time. It may have something to do with my grandmother forcing me to eat a raw mushroom (champinjon) when I was little and in defiance I vomited it straight back up. As I was always a little scared of her I remember feeling a little triumphant….
Now I like mushrooms and to make these for a quick light dinner or lunch (or serve individual ones with some rocket as a starter). Serves 2.
- one garlic clove
- 2 challots or a small onion
- 1/2 tsp chilli flakes
- salt and pepper – quite a few turns of both
- 100 grams strong cheese (I used mature cheddar but a goat or sheep cheese fine for non dairy eaters)
Place all the ingredients mixed into mushrooms (around 250-300 grams).
Place in oven at 200 degrees C and if you like add some grated parmesan after 5 minutes, they are ready when they are golden and bubbling.
EAT and ENJOY!
I love eggs! I actually ate a hard boiled egg on top of my seed bread with some Swedish Kalles Kaviar (Cod roe in a tube for those non Swedes) everyday for so long I now haven’t been able to look at the combination for about 6 months, I am starting to finally feel the craving come back to it though. But in this time I have eaten many other form of egg. For example a staple quick meal is two eggs scrambled – healthy, tasty and filling.
Today I made lunch for Mr. and myself (i.e. serves two for light lunch):
2 large handfuls of spinach
1 small finely chopped onion
75 grams of feta (crumbled)
Salt and Pepper
Pinch of Chilli flakes
Mix it up and fry in one tablespoon of olive oil. Cook over medium to high heat and turn after 2-3 min.