Category: In the kitchen

Pasta to the rescue

This is always my fall-back lunch recipe whenever I work from home and we have “nothing” at home. Ingredients include pasta and then pretty much everything tasty in the fridge, in this case:

  • Pasta, I always prefer linguini
  • Fresh organic spinach
  • Red onion and some garlic
  • Tomato
  • Asparagus
  • Mozzarella and
  • Parmesan

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Cooking it is simple. Start by boiling water in a pan and put in the pasta (duh). While the water is heating/pasta cooking prep the rest. Chop the onion and garlic and fry in a pan until golden. Clean and chop the rest of the veggies, throw them in and just stir around occasionally.

Is the pasta done yet? If so, pour out the water and add the pasta to the stuff in the pan. Throw in that mozzarella as well and stir around until the cheese starts to melt. Place on plate, sprinkle some parmesan and devour!

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A glass of breakfast

I’m a creature of habit. When I’ve found a restaurant I like, I always want to go back, sit in the exact same spot and order the exactly same thing. It might sound boring, but for me it isn’t. But there is a limit to my habit mania. Breakfast. For quite some time now my standard breakfast is two eggs and five strawberries (fun side note; on a plate that allows you to set up a perfect smiley face). It’s fast, good enough and keeps me full until lunch.

But after two months of nothing but this, I’m bored. And since I started going to an office in the morning, I wanted something super fast, super simple, and of course, absolutely delicious.

With all that said, say hi to my new standard breakfast. It isn’t all that exciting, but it’s simple and fan-frigging-tastic.

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Natural greek yoghurt, Carman’s Clusters (Cranberry and Apple), and some fresh fruit. Preferably eaten in a glass so you can enjoy the pretty layers.

Banana Pancakes

I have started trying to be more healthy. Or actually, I am healthier nowadays. I’m not on any diet, because diets are just asking for trouble. I’m just eating more sensibly (both contents and portions) and I’ve started to jog. Well I’m not sure you could call it a jog yet. I’m more like a slouch, but I get out and just do it. But we’re not here to talk about my do’s or don’ts when it comes to running. We’re here to read about the simplest pancake recipe ever. Yes, ever. I can vouch for that.

Because of this healthiness craze, I’m eating boiled eggs and strawberries for breakfast. Yes I know it sounds odd and I’m not saying you need to eat it. It works for me. But it can become a bit boring. So when I stumbled on this recipe on a few swedish blogs I just had to do it.

And it’s not just simple, it’s also delicious.

Banana Pancakes
Makes 2. 

2 eggs
1 banana
just a wee bit of butter for the frying pan
Strawberries (or jam) to serve it with

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1. Peel the banana and mush it up in a bowl. Make sure it’s proper ripe, as it’ll mix better.

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2. Once it’s all nice and mushy, mix in the two eggs.

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3. Heat up a pan and put in a bit of butter (or oil, if that’s your thing). When it’s warm put in half of the batter and fry it on each side until it gets a bit of colour.

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4. While waiting to flip, chop up the strawberries into more manageable pieces.

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5. Place the pancakes on a plate and put the strawberries on top so it looks artistic. I.e. not like this, because it’s a bit of a mess. I didn’t care much for the look of it this morning though as I was famished after my jog.


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Enjoy!

Carrot and coconut soup

So when we moved to Australia I planned to start cooking more. And I have, boy I have. At least compared to before when I maybe cooked once every fortnight. At best. Now I cook at least a few times a week. Yay me!

I tried making this carrot and coconut milk soup over six months ago after finding the original recipe on the swedish blog Onekligen and it has become a standard dish at the house because it’s absolutely yummy! By the way, it’s an amazing blog! Well, if you speak swedish at least. But we’re not here to reminisce about blogs, we’re here to cook!

Ingredients (makes 4 portions)
1kg of carrots
Water (we’ll get to the amount. It’s not like you have to buy it in advance)
1 or 2 bouillon cubes, veggie ones!
1-2 fresh red chilies (depending on how much you like spice)
3 garlic cloves
1 can (400g) of coconut milk.
loads and loads of coriander

If you put it all together it looks a little something like this:

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1. Peel the carrots and grate them. If you are unlucky like me and have to hand grate them all, make sure you get some help because it takes forever, I tell you. Forever! Here the hubby is grating away.

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You’ll end up with a nice looking pile of carrots like this. And the more carrots the better!

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2. Bring out a pot, a big one. The rule is; the bigger  the better. The reason for that? You can fit in more of the delicious soup!

Heat it up, put in a bit of olive oil and fry the grated carrots in it a bit.

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3. When you’ve done that for a little while, it’s smelling nice and you’re a bit bored with it, it’s time to pour in some water. Just put in enough water to cover the carrots. Don’t put in more water! The less water the thicker and creamier the soup becomes. And we do like it creamy, don’t we?

Then let it boil on a low heat level until it softens.

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4. While the carrots are boiling start prepping the other ingredients. First out – say hi to the chilis!

Take out the seeds (unless you’re really into hot food. Safe to say I’m not) and then chop like a ninja. Wait, do ninjas even chop? Anyway, chop! Small pieces, please.

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5. Next out mush up the garlics. I use a press, but if you want to be fancy, do it with a knife. Small pieces again, okay folks?

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6. Finally, chop up some of the coriander. Loads of it, but just half of the loads you’ve got. Smallish, but not too small. Yeah, I know, I’m very specific in my instructions.

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7. Are your carrots soft yet? If they are use a hand mixer to mush them to pieces. If they’re not, wait a bit longer until they soften and then mix it all up. Easy!

8. Once mixed it’s time to pour in the coconut milk. I hope your pouring is as fancy as mine is. Just get it all in there!

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9. Stir it a bit and then add the chili, garlic and coriander. Then stir will you! Let it boil for another 10 minutes or so.

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10. put it in bowls and serve it with bread. We were so hungry that I didn’t manage to take any pictures of the finished soup. Not to boast or anything, but it’s simply that good.

Now go cook, people!

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Super simple oat biscuits

Baking used to be my thing, but I’ve been slacking the last few years. Now I need to get back into baking shape as we have started this thing where I need to bake cookies every month. Since I don’t want to go full on cookie monster from start, when we had this the other day I did the simplest cookies I know. Good for me that they’re as tasty as they are easy to make.

Oat Biscuit

…or as we in Sweden call them: Havreflarn. Makes about 30.

Ingredients

  • 100 grams of butter
  • 1.3 cups of oat
  • 1 egg
  • 0.6 cups of sugar
  • 1 tbsp flour (I used gluten-free)
  • 1 tsp baking powder

Start off by whisking the egg and the sugar into a nice fluffy mixture. I didn’t have the energy to mix it enough, but you know, the cookies will still be edible. Once that’s done, melt the butter in a pot on the stove. As soon as it’s melted mix in the oats.

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In the bowl with the egg and sugar mixture, put in the flour and the baking powder. Mix the dry powders a bit before mixing them into the egg and sugar mixture. Once it’s all nicely separated, add the butter and oat mixture and just turn it around until it’s all nicely blended.  

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Bring out an oven tray and either butter it a bit or use a bit of oven proof parchment paper. Place teaspoon sized pieces of the mixture on the paper with quite a bit of space to the next one. Once the cookies hit the oven they’ll spread out quite a bit. You’ll probably end up with 8 – 10 cookies on each tray. 

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Place the tray in the middle of the oven at 175 degrees C and leave it there for 6 – 7 minutes until golden brown. Take them out and move the parchment paper of the tray (helps them cool down faster). You can then focus on prepping the next tray.

Once the cookies have cooled down somewhat, remove them gently from the parchment paper and place them on a flat surface to cool down completely. If you pile them at this stage they will lose their nice flat shape.

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Eat as is or with some kind of cream between two of them. I could easily see these work in an ice cream sandwich setting as well. Enjoy!

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