Sweet Jacket smokey potatoe

This recipe is so simple and so tasty. It is from a danish cookbook called "Aldrig mere sukkerkold" meaning : no more sugar cold. It is all about controlling the GL in what your eat, to keep the blood sugar even and at the same time keep the big flavours. 
In Denmark you can buy this amazing smoked cheese called "rygeost" = smoked soft cheese.
But since I don't live in Denmark anymore and don't eat dairy products, i have pimped the recipe to suit my stomach. But i will give you the original version in brackets.

Jacket Sweet Smokey potatoe
 
(original version in brackets)

• 1 Sweet potatoe
• 1/4 cup Vegan Tofutti cream cheese (smoked soft cheese)
• 2-3 Tbsp Unsweetend soya milk or hemp milk (same amount as cheese of some greek youghurt)
• 1/2 tsp Liquid smoke (don't need this for original recipie)
• Chives
• Salt and pepper

Bake the sweet potatoe i the oven 200 degrees 40-60 minutes, this depending on the size of the sweet potatoe.
Meanwhile mix the creamy filling in a food processor or stire/mix together with a fork : cream cheese, soya milk, liquid smoke, salt and pepper. At the end stire in the chives.
Cut the steaming hot sweet potatoe open and add a big dollop of creamy smokey filling.
Beautifull!

Aubergine and Sundried tomato "Bolognese"

Have you heard about meat free Monday? A group of veggie celebrities is trying to promote eating more vegetables, look after your health and the environment at the same time.
Read more about this at  http://www.meatfreemondays.co.uk/
I found a recipe on this website which is one of Linda McCartney's - bless her soul! But sorry Linda, not even you will be spared from being pimped by me.

This is a very tasty and slightly spice pasta sauce, that will spice up a dark winter evening and make you go : "Uhmmmm!!!"

Aubergine and Sundried tomato "Bolognese"

Soak 50 gr sundried tomatoes in some boilling water. If your sundried tomatoes comes in oil use 100 gr, and skip the soaking offcourse.
Chop 3 shallot onions and 2 cloves of garlic - fry in some olive oil.
Chop up a medium aubergine in to small cubes and into the pot with the onions.
Let it soften for about 5 -8 minuts. Now add some dried and/or fresh herbs of your choice. I like oregano, basil and some fresh parsley. But a herb de provence mix is ok as well.
Add the chopped sundried tomatoes and a finely chopped small chili.
Be carefull with the chili in this recipie, you don't want to overpower the other flavours.
Now turn down the heat to low and let it simmer with lid on, for about 10 min.
Then add 1 carton of either soy or oat cream. You can use cream fraiche if you like, but I don't do dairy.
Add 1/2 tsp of smoked spanish paprika, 2 tbsp tomato puree and salt and pepper.
Cook for another 5 min. Take of the heat and put this into a food processor and pulse 4 to 5 times!
PULSE not Puree!! You want the sauce to keep lots of texture - No baby food!
At this state you might think :"It looks like dogs mess!" . But I promise you it taste wonderfull.
Serve this with some wholewheat pasta - Bon appetit!

Boozy Cranberry sauce

An absolute Christmas must is cranberry sauce. Here is a easy recipe. The best I have tasted so fare version taken from "Eat, drink & be vegan" by Dreena Burton. But pimped by me, sorry I can't help myself!

Let get started!

• 2 cups of frozen cranberries or fresh
• 1/4 cup + 1 Tbsp Maple syrup
• 1 Tbsp Active Cherry concentrate (if you can't get hold of this, just add another Tbsp of maple syrup)
• 1/4 tsp sea salt
• 1 tsp balsamic vinegar
• 1/4 cup Vodka

Everything into a pot and cook for about 15 min, until the cranberries softened and the sauce start to thicken.
The can be made 1 - 2 days in advance, not to get stressed. Just heat up on the day.
I wish you all a very Merry Christmas.

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.