Brita Tårta

150 g mjukt smör

1,5 dl socker

4 äggulor

2 dl vetemjöl

2 tsk bakpulver

1,5 dl mjölk

4 äggvitor

2 dl socker

Vispa smör och socker fluffigt. Tillsätt äggulorna. Blanda mjöl och bakpulver, tillsätt. Blanda till sist ner mjölken. Bred ut smeten på en plåt klädd med bakplåtspapper. Vispa äggvitorna ganska hårt, tillsätt sockret och vispa till en fast maräng. Bred ut marängen över bottensmeten. Grädda i mitten av ugnen i 175 grader i ca 30 minuter tills marängen har fin färg. Låt svalna. Dela bottnen på hälften, flytta över ena bottnen på serveringsfat, fyll enligt önskemål och lyft den andra bottnen över. Fyll tårtan högst några timmar innan servering så blir den inte mosig. Dekorera.

Jag fyllde och dekorerade tårtan med ett riktigt tunt lager lemon curd, 4 dl vispad grädde och massor med delade, färska jordgubbar.

Brazillian Beansoup with avocado and feta cheese

Ingredients

6 dl  svarta bönor, kokta

1 st  rödlök(ar)

5 st  vitlöksklyfta(or)

2 msk  olivolja

2 st  morötter

1 st  röd chili

5 dl  finkrossade tomater

1 st  apelsin(er), pressad

1 tsk  spiskummin

salt

Topping

2 st  tomat(er)

1 st  avokado

60 gram  fetaost

1 dl  örter, hackade

Tillagning

1. Tärna moroten och finhacka chilin. Hacka lök och vitlök. Fräs löken i oljan några minuter. Tillsätt morötter, bönor, chili, finkrossade tomater, pressad apelsin, och kryddor. 

2. Koka 10 minuter tills morötterna är mjuka. 

3. Topping: Tärna tomater och avokado. Toppa soppan med avokado, tomat, smulad fetaost och färska örtkryddor.

Recept: Mia Troberg Elonq

Foto: Linnea Swärd

Näringsinnehåll:

Energi (kcal)

335,8 

Protein (g)

13,7 

Fett (g)

15,8 

Kolhydrater (g)

29,3 

http://www.tasteline.com/Recept/Brasiliansk_bonsoppa_med_avokado_och_fetaost

Bacon-Wrapped Apricots With Sage

Ingredients

• 24 small fresh sage leaves
• 24 large dried apricots
• 8 slices bacon, cut crosswise into thirds
• 2 tablespoons pure maple syrup
• toothpicks, for serving

Directions

1. Heat oven to 375º F. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet.
2. Bake until the bacon is beginning to crisp, 8 to 15 minutes per side.
3. Remove from oven and brush with the maple syrup. Serve with toothpicks.

Con Poulos 

from:

http://www.realsimple.com/food-recipes/browse-all-recipes/bacon-wrapped-apricots-with-sage-recipe-00000000024610/

Beef Barley Soup with vegetables

1 1/2 lb ground beef

6 cups of water

3 beef bullion cubes

2 cups sliced carrots

1 1/2 cup chopped celery

1 1/2 cup chopped onion

3 cloves of garlic

1/2 cup green pepper, chopped

1/3 cup barley

2 bay leafs

1/4 cup ketchup

1 can diced tomatoes (28 oz)

1 can tomatoe sauce (8 oz)

Salt and pepper to taste

Brown the ground beef and drain

Brown, onion, carrots, clergy and garlic

Add everything to pot

Cook for 1 hour

Italian Hazelnut Biscotti

4 1/2 dl Flour

1 1/2 tsp baking powder 

1 1/2 dl Sugar

1 1/2 dl or 100 g roasted hazelnuts

3 Eggs

100 g Chocolate

1. Set the oven for 160 C, mix flour, baking powder, sugar, nuts and chocolates in a bowl and stir

2. Crack the eggs and add to flour mixture, pour mixture on counter and continue to mix with your hands. Divide the dough in 2 pieces and shape to oblong rolls.

3. Put the 2 rolls on a cookie sheet and let bake for 35 minutes

4. Let the biscotti cool, cut into thin slices, add back on to cookie sheet and bake for additional 10 minutes.

Blueberry Quinoa Muffins

Start your morning with a burst of energy from these muffins full of fiber and antioxidants.

Ingredients

Makes 10 muffins.
1 cup cornmeal
1 cup rice flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cooked quinoa
1/2 cup maple syrup
1/2 cup rice milk
1/2 cup applesauce
1 tablespoon lemon juice
1/4 cup canola oil
1 cup blueberries, fresh or frozen

Directions

1. Preheat oven to 375°F and lightly grease 10 muffin cups or line with paper baking cups.
2. In a medium bowl, mix together cornmeal, rice flour, baking powder, baking soda, and salt. In a separate bowl, whisk together cooked quinoa, maple syrup, rice milk, applesauce, lemon juice, and oil.
3. Add wet mixture to dry mixture and stir until just combined. Fold in blueberries, spoon batter into prepared tins, and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from pan and place on a wire rack to cool.
Did You Know? Quinoa is actually a seed rather than a grain, and it's packed with protein. You can buy it in white, black, and red varieties. It adds an unexpectedly moist texture and slightly nutty flavor to these gluten-free muffins.

Fresh Basil Pesto

INGREDIENTS

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

• Special equipment needed: A food processor (Check Amazon.com's sales on Cuisinart food processors)

METHOD

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

Black Rice Edamame Bean Sallad

From the mindfulness masters at internationally renowned Miraval Resort & Spa comes the beautiful new cookbook, Mindful Eating. It mixes helpful tips on mindfulness in physical and spiritual realms while preparing simple, beautiful dishes. From the authors:

If preparing simple, wholesome food is what you desire, this is a good recipe to master. To achieve the best results, we suggest precisely measuring the water when cooking the rice, and use a large pot instead of a medium one so that it cooks evenly and retains its crunch.

3½ c. water

¼ tsp. kosher salt

2 c. black rice

1 c. fresh or thawed frozen edamame beans

½ tsp. Olive Oil

1 c. thinly sliced shiitake mushrooms

Pinch freshly ground black pepper

½ c. thinly sliced green onions, tops only

½ cup roughly chopped fresh cilantro

¼ c. low-sodium soy sauce

2 Tbsp. rice wine vinegar

1 Tbsp. agave syrup or honey

1½ tsp. sesame oil

Place the water and salt in a large pot and bring to a boil. Add the rice, cover, and cook uncovered until the liquid is absorbed and the rice is just tender but still al dente, 20 minutes. Drain well in a fine mesh strainer and rinse under cold running water until the water runs clear and the rice is cooled, 1 to 2 minutes. Drain well.

Bring a small pot of lightly salted water to a boil. Add the beans and lightly blanch, 1 minute. Drain the beans well, reserving 2 Tbsp. of the cooking water, and rinse the beans under cold running water. Drain the beans well, transfer to a large bowl, and set aside.

Heat a medium skillet over medium-high heat. Add the oil, mushrooms, salt, and pepper; stir well to combine and cook for 30 seconds. Add the reserved cooking water and cook until the mushrooms start to wilt but retain their shape, 1 to 2 minutes. Place the mushrooms in the bowl with the beans and add the drained rice, green onions, and cilantro.

To make the dressing, whisk together the soy sauce, rice wine vinegar, agave syrup, and sesame oil in a small bowl.

Add the dressing to the rice mixture, and stir well to combine. Serve immediately.

Makes four 1/2-cup servings

Calories: 200; total fat: 3.5 g; carbohydrate: 40 g; dietary fiber: 4 g; protein: 7 g

Retriefed from: http://spiritualityhealth.com/recipes/black-rice-and-edamame-bean-salad

Chicken and Bok Choy Stir Fry

Stir­fries are the essence of a fast, after­work meal. The most time­consuming part is paring meat and vegetables into small bits. After that, they cook in minutes once they meet the very hot pan.

Unless you have a stove with a burner specifically made for a wok, don’t use one here. Instead, use a flat­bottomed skillet or sauté pan, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least 5 minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear.

Stir­fries are infinitely variable, and I vary this basic recipe a lot. Beef or pork can stand in for chicken, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you’ll have it down. It will be faster than takeout and far tastier.

Chicken and Bok Choy Stir Fry

Yield Serves 2 to 3 Time 30 minutes

Ingredients

2 tablespoons soy sauce

2 tablespoons rice wine vinegar 

1 1/2 tablespoons sesame oil 

2 teaspoons light brown sugar 

3/4 pound boneless chicken thighs, cut into 1/2­inch strips 

2 tablespoons finely chopped gingerroot

2 cloves garlic, finely chopped 

3 tablespoons peanut or vegetable oil 

1/2 pound bok choy (1 head), trimmed and thinly sliced 

2 leeks (1/2 pound), halved lengthwise and thinly sliced 

Pinch chili flakes 

Salt, as needed 

Cooked rice, for serving.

Method

1. In a mediumbowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 30 minutes.

2. Heat a large, 12­ inch skillet over high heat until extremely hot, about 5minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.

3. Add the remaining peanutoil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. 

Serve immediately, over rice.

Source: The New York Times

dinersjournal.blogs.nytimes.com/printThis.html?ID=101464&full_text=parent_form_text

Veggie Burgers w/Buter Beans

• 1 (15 ounce) can butter beans, drained
• 1 small onion, chopped
• 1 tablespoon finely chopped jalapeno pepper
• 6 saltine crackers, crushed
• 1 egg, beaten         
• 1/2 cup shredded Cheddar cheese
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 1/4 cup vegetable oil


Directions

1. In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
2. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

Spicy Sausage and Escarole Soup

Spicy Sausage, Escarole & White Bean Stew

1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. red-wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Grandma Frieda's Meatballs

6 lb ground pork
2 lb ground beef
3.5 dl breadcrumbs
5 dl heavy cream
5 egg yolk
5 boiled potatoes
1/2 bottle honey mustard
brown sugar
salt
black peppar
3/4 bottle onion powder


Directions:
1.    Boil the potatoes
2.    Soak bread crumb in heavy cream
3.    Mix bread crumb, potatoes, mustard, sugar, salt, pepper, egg yolk, onion powder.
4.    Mix ground beef with mixture, make sure it has a lot of taste
5.    Let mixture sit for a couple of hour in fridge or over night.
6.    Roll meatballs in your armpit, Make them small. Small.
7.    Fry them in a pan
EAT

Ginger Bread House Dough

Ginger bread dough for ginger bread house, (Pepparkaks hus)
For one house:
1 1/2 stick of butter (150 gram)
1 cup of sugar (2 1/2 dl)
1/2 cup water (1 dl)
1/4 cup syrup (1/2 dl)
1/2 tbsp ground cloves
1/2 tbsp Cinnamon
1/2 tbsp ground ginger
1/2 tbsp Baking Soda
3 3/4 cup flour (7 1/2 dl)

Directions:

1. Mix flour and baking soda in a bowlMelt butter in a pot, add water, sugar and syrup finally add the spices. Let the mixture cool before pouring it over the flour mixture.
2. Let the dough rest in the fridge for 24 hours
3. Roll the dough very thinly, cut out your pieces. It is easiest to roll the dough directly on the parchment paper.
4. Bake for 420F (225C) until golden brown. Bake equal sized pieces together

Dark Bread

Poop Bread
5 dl whole wheat flour
5 dl wheat flour
1 1/2 dl rye flour
1 1/2 dl wheat bran
2 dl Oats
2 dl steelcut oats or wheat
5 tsp baking soda
1 tsp salt
1 1/2 dl syrup
1 liter butter milk
bread spices ( anis, fennel, ginger, orange peel)
Directions:
1. Mix all the dry ingredients together
2. Add the butter mlk
3. pour into a greased and floured bread pan
4. bake at 350 F for 2 hour, cover the bread with foil after 1 hour

2 x 2 liter bread pan

350 F 1 hour + 1 hour covered with foil

Bean Chili

2 red onions  3 garlic cloves 2 red bell peppers 3 tbsp oliveoil 1 can 14.8 oz Pureed Tomatoes 1 cube Vegetable Broth 3 dl cooked black beans (1 can ) 3 dl cooked red beans (1 can) 1 tbsp Sambal Olek 1 dl Creme Fraiche  Salt Instructions: 1. Chop onion and garlic, cut pepper in small pieces. Heat up oil in a pot, fry onion until soft, add pepper and garlic fry for a couple of minutes 2. Mix tomatoes, Sambal Olek and vegetable broth, rinse the beans, add everything to the pot. 3. let everything cook on low heat for several minutes, add salt to taste. 4. Serve with cooked bukgur, quinoa or rice.

Brytbröd med oliver, ost och rosmarin

Brytbröd med oliver, ost och rosmarin

Kock: Ernst Kirchsteiger TV-program: Sommar med Ernst

Ernsts goda långpannebröd med mozzarella är lätt att baka.

Antal portioner: 4
Färdigt på: 90 min


Deg:


25 g jäst


2 tsk havssalt


3 dl vatten, fingervarmt


1 tsk honung


7 dl vetemjöl special


Topping
:

150 g mozzarella


150 g parmesan


1 dl pumpafrön


2 dl kalamataoliver (urkärnade)


5 kvistar rosmarin, färsk


2 msk olivolja

Gör så här

1. Sätt ugnen på 225 grader.

2. Deg
Smula ned jästen i lite av vattnet i en bunke.

3. Tillsätt flingsalt och rör om tills jästen löst sig.

4. Häll i resten av det ljumma vattnet och rör om.

5. Häll i honungen.

6. Tillsätt lite av mjölet åt gången under omrörning tills du fått en smidig deg.

7. Knåda ut degen till en 1,5-2 cm tjock brödkaka.

8. Lägg kakan direkt på plåten.

9. Topping
Skär upp mozzarellan och lägg på brödkakan.

10. Hacka oliverna grovt och lägg på brödet.

11. Riv grova skivor parmesan och smula sönder över.

12. Ta ett par rejäla rosmarinkvistar och lägg på.

13. Låt jäsa 30 min.

14. Placera brödet i mitten av ungen och grädda till fin färg, ca 20 min.

15. Ringla lite olivolja över och servera.

Broccoli, kale, spinach soup

Broccoli, kale spinach soup

Ingredients:

• Broccoli, cut into small pieces including the stem
• Spinach, finely shreded
• Kale, finally shredded
• 1 onion, cut in small pieces
• Olive oil
• Madras curry
• Salt
• Black peppar
• Nutmeg
• Water

How to:

1. heat up the olive oil in you pot
2. Add the onion and sauté for a couple of minutes
3. Add the curry powder and let it really sweat (the heat brings out the flavor)
4. Add the veggies and just stir around for a couple of minutes
5. Add the water so it just barely covers the veggies (too much water now
6. and the soup might get too watery, you can always "thin it" once you
7. pureed it.
8. Add salt and pepper let it boil until the veggies are soft.
9. Puree the soup either with a hand blender or by dividing up the soup
10. and adding it to your big blender.
11. When everything is finely pureed, add the pureed soup to the pot
12. again, heat up and if it is to thick, add more water, also add nutmeg
13. and other spices to your flavor.
14. Serve and enjoy!