Walnut & Miso dressing

Eat your greens! I can’t say it often enough. This sauce/dressing can jazz up the most boring greens. So please try this one on your green beans, broccoli etc.

200 ml Mirin or good apple juice. Mirin you can find in the sushi section. Put the Mirin into a pot and bring it to boil. Let it simmer gently, to get some of the booze out, approx. 5 min.
Take the pot of the cooker and add 2 tbsp white miso – Whisk!
Toast 100 gr Walnuts.
Add liquid and toasted nuts into a blender. Add 2 cloves of garlic, 1 tbsp Apple Cider vinegar, pinch of Cayenne pepper and a teaspoon of Tamari or Bragg’s. You can add a tbsp of honey, but that depends of your tastebuds.
Pulse! But don’t turn it into baby puree. Keep some texture!

This sauce goes well with a lot of veggies. Experiment! And keeps in the fridge for some days if you are so lucky!

I have taken inspiration from one of my cookbooks “Enchanted Broccoli Forest” by Mollie KatzenThe New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking) – But as always pimped by me!

Fruit crumble topping

The weather is not brilliant at the moment and it makes me want to bake wintery stuff. So while we are waiting for spring to come back something to warm us up, here is a great version of a classic crumble.

This crumble topping is utterly delicious with rhubarbs, but can be used with apples, plums, pears etc.

Turn the oven on 175 degrees.

Chop 50 grams white (or dark chocolate) and 50 grams hazelnuts,if you have nut allergy you can use sunflower seeds.

100 grams oats, some real vanilla,50 gram Natural Molasses sugar, 125 grams butter or 60 grams coconut oil. 2 tbsp of flour, if coeliac use brown rice flour.

Mix all the ingredients with you finger into a sandy mixture. Then add the chocolate and nuts.

Cut up small 600 grams of the fruit of you choice + 2 tbsp of brandy or some other booze.You might have to add some sort of sugar, depending of which fruit you use. Not to much! Mix up and in to you pie dish. Add the crumble mixture and into the oven 25 min.

Eat it warm with ice cream, cream fraiche or other. I have it with Swedish Glace a lovely dairy free ice cream.

I have taken inspiration from a great danish vegetarian cookbook "Vegetarisk Vellyst" by Tina Scheftelowitz and Christine Bille Nielsen - Pimped by me.

Haddock Carbonara

As a student I worked in an Italian restaurant "Pulcinella". One of my favorite dishes was "spaghetti carbonara", full of cream, bacon, tons of cheese and white pasta. The only thing green in this dish was the microscopic twig of parsley on the top.But the taste.....!!!

So last night I cooked my version to let my tastbuds walk down memory lane, whiteout the cholesterol attack. Taken from a Hugh Fearnley-Whittingstall recipe "kipper carbonara" - pimped by me!

Haddock Carbonara

This is for two hungry people :

Steam 225 gr smoked undyed haddock for 18 min. Remove the skin and flake the fish.
Cook 250 gr Kamut pasta/Wholegrain pasta or gluten free. No white pasta!!!
Cook it as advised on the packet.
Pour into another pan, 1 small carton of "Oatly dairy free cream" or soy cream.
Heat it up slowly. Add a big bunch of chives finely chopped and some quality Parmesan cheese 1/4 cup. I don't do a lot of cheese, but even a small amount of Parmesan gives a lot of flavour.
Add the flaked fish to the sauce and let it simmer to slightly thicken.
Add lots of pepper, but be careful with the salt!
Put the pasta in to the sauce and whirled it around.
Separate to eggs, we are only going to use the yolks! Keep the whites in the fridge to use for something else. Whisk the yolks!
Now add the yolks to the pasta dish and be quick! Mix it in over the heat for only 2 min. This will keep it together and add the extra creamy texture.
If you have no issues with dairy products, you can as extra add a small amount of smoked cheese.

Very yummy! And very much comfort food. Enjoy!

If you are coeliac : The company "Hale & Hearty" do a very nice gluten free pasta.

Scandinavian Crackers

In Scandinavia we love "knaekbrod" = crackers. Like Ryvita!
This is my sisters recipe, pimped from one of her cookbooks - she confessed.

1/2 Cup Oat, 1/2 Cup Sesame seeds, 1/2 cup linseed's, 1/2 cup sunflower seeds, 1/2 cup pumpkin seeds, 1 1/2 cup wholewheat spelt flour, 1 cup water, 1/2 cup oil, 1 tbs baking powder and pinch of salt.
All mixed together, preferably in a food processor. Separate into two batches, roll out between two sheets of baking paper - thin. Draw with a knife squares as the size you want your crackers to be.
Oven 200 degrees for 15 min. Allow to cool. Very nice - enjoy!

Blueberry Smoothie - Pimped!

Once or twice a week I make this delicious smoothie. You can make it summer or winter, the ingredients can be fresh or frozen.
I do have a "top of the range blender", it does need some watts/horse powers to get everything the right consistency.

250-300 ml milk of your choice Soy/oat/rice or normal milk, 1/3 cup Frozen or fresh blue berries, 1 tbsp golden linseed/flax seeds, 1 small fresh or frozen banana, 2 tbsp lemon juice, 1 scoop "whey to go" vanilla protein powder,1 tbsp liquorice root powder. In to the blender. Brzzzzz......

I buy my Liquorice powder in Denmark, but have found in "Holland & Barret" liquorice root tablets. Empty four capsules in to the smoothie. It just give a wonderful taste, that is maybe not for everyone. Liquorice root is so good for your adrenal glands.

This recipe is inspired from danish cookbook "Spis dig yngre" by Thorbjorg Hafsteinsdottir - pimped by me!