Roasted Cauliflower Salad

After an almost vegetable-free weekend we were both craving for a good salad. To get some roughage we decided to make a salad of roasted cauliflowers with cashew nuts and peas. It was much better than expected and we can definitely recommend it for a good large steak or a lemon marinated chicken 🙂

 

Ingredients (4 servings)

1 cauliflower head

2 tbsp. olive oil

1 cup peas

1/2 cup cashew nuts

2 lemons, zest

1/4 cup chives, chopped

Salt

Parmesan flakes

 

Begin by cleaning and cutting the cauliflower into bite-sized bouquets. Roast in olive oil at medium heat for about 15 minutes. Place in a bowl together with peas, lemon zest and chopped chives.

Roast the cashew nuts on a dry pan and add to the rest of the salad. Toss the bowl to mix all ingredients and season with salt.

Arrange on a plate and sprinkle with parmesan flakes. Serve with good slice of bread.

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Bon Appétit!

Ingredients (4 servings)

1 cauliflower head

2 tbsp. olive oil

2.5 dl peas

1.25 dl cashew nuts

2 lemons, zest

0.8 dl chives, chopped

Salt

Parmesan flakes

 

Italian Tomato and Mozzarella Salad

Do you need it to be quick, easy and delicious, all at the same time? Then make this incredibly quick and easy Italian tomato and mozzarella salad. It takes less than 5 minutes to make and it tastes delicious and fresh.

We often make it as an “Ups, we forgot to make a salad” salad on a busy or tired day! But it is also great to serve as a side dish for steaks, fish, tapas, as a starter or just as a light lunch salad. If served as a starter or a lunch salad, try and add a few slices of bresaola and some good Italian bread 🙂

 

Ingredients (2 servings)

4 tomatoes

1 ball fresh mozzarella cheese

1 tbsp. basil leaves

1 tbsp. quality olive oil

1/2 lemon, juice

Salt

Pepper

 

Cut the tomatoes and mozzarella into 1/2-inch slices and arrange on a beautiful plate. Pour over the olive oil and lemon juice and season with salt and pepper. Decorate with basil leaves.

Serve as a side dish for your favorite Italian dinner 🙂

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Bon Appétit!

Southern Biscuits

Are you a fan of biscuits too? We just looooooove them, and make them at every given opportunity 😀

They are quick and easy to make, and tastes delicious – what’s not to love about that? Furthermore, they can be served as a side dish for almost any kind of meat, but our favorite is definitely to serve the biscuits with sausage gravy – the perfect comfort food on a tired and lazy sunday 🙂

Another great thing about these biscuits is, that you don’t need a knife to cut them in half – you just place one hand on the bottom and the other hand on top of the biscuit and twist it – nice and easy!

 

Ingredients (12 biscuits)

2 1/2 cups + 2 tbsp. flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 tbsp. granulated sugar

1/2 cup cold butter, cut into small pieces

3/4 cup milk

2 large eggs

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Cut the butter into the dry ingredients and whisk until the mixture resembles coarse crumbs.

Beat 1 of the eggs slightly and add to the mixture together with milk. Knead until just combined and it has a sticky and moist texture.

Place the dough on a slightly floured surface. Knead until smooth.

Roll out the dough to about 1/2 inch thickness. Fold the dough halfway over and roll again. Do this 4-5 times. Be careful not to roll all the air out of the dough. Cut the biscuits with a 2 1/2 inch cookie cutter.

Place the biscuits close together on a piece of baking paper. Beat the last egg slightly and brush the top of the biscuits.

Bake at 400F for about 15 minutes or until the tops are golden brown and a toothpick comes out clean.

Serve warm with cold butter, or even better, with our country style sausage gravy 🙂

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Bon Appétit!

Ingredients (12 biscuits)

6 dl flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 tbsp. granulated sugar

113 g cold butter, cut into small pieces

1.8 dl milk

2 large eggs

 

Crunchy Salad

This salad is nothing less than fabulous, fresh and worth trying 🙂 The combination of the crispy cabbage, the fat roasted almonds, the juicy and crispy apple the creamy feta cheese and the sour raspberries is  great in more than one way.

We served it with a great medium rare steak and oven roasted potatoes, but it goes well with kinds of meat or fish as well.

You should really give yourself the joy of trying this lovely, fresh and crunchy salad. Hope that you will love it as much as we do 🙂

 

Ingredients (2 servings)

1/4 pointed cabbage

1 apple (I use pink ladies)

1/2 cup feta cheese

1 tsp. sesame seeds

20 almonds, roasted

10 raspberries, fresh

 

Marinade:

2 tbsp. white wine vinegar

2 tbsp. honey

1 tbsp. good quality olive oil

1/2 tsp. chili flakes

1 lime, juice only

Salt

Pepper

 

Whisk together white wine vinegar, honey, lime juice, olive oil and chili flakes and season with salt and pepper. Set aside while preparing the rest.

Cut the cabbage into fine thin pieces and the apple into small cubes. Add the marinade and the sesame seeds and mix well.  Refrigerate for 10-15 minutes. Break the feta cheese into small pieces mix with the cooled cabbage.

Chop the roasted almonds roughly, and cut the raspberries into half.

Arrange the cabbage on a beautiful plate and sprinkle with chopped almonds and raspberries.

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Bon Appétit!

Ingredients (2 servings)

1/4 pointed cabbage

1 apple (I use pink ladies)

1.25 dl feta cheese

1 tsp. sesame seeds

20 almonds, roasted

10 raspberries, fresh

 

Marinade:

2 tbsp. white wine vinegar

2 tbsp. honey

1 tbsp. good quality olive oil

1/2 tsp. chili flakes

1 lime, juice only

Salt

Pepper

 

Easy Oven Roasted Potatoes

These oven roasted potatoes is both easy, delicious and goes well with almost any kind of meat. If you’re not a big fan of chili, you can leave it out, but remember that the end result will miss some of the original taste 🙂

Tonight we have had them with a large medium rare steak and a salad of pointed cabbage (recipes will follow soon).

 

Ingredients (2-3 servings)

1 pound small firm potatoes, rinsed

2 tbsp. good olive oil

1 tbsp. sea salt

1 tbsp. thyme leafs, fresh

1/4 tbsp. chili flakes

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Cut the potatoes into small cubes and add all the other ingredients. Mix well and let rest in the fridge for at least 30 minutes.

Add the marinated potatoes to an ovenproof dish and roast at 390F for 50-60 minutes or until they get a pretty golden color.

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Bon Appétit!

Ingredients (2-3 servings)

450 g small firm potatoes, rinsed

2 tbsp. good olive oil

1 tbsp. sea salt

1 tbsp. thyme leafs, fresh

1/4 tbsp. chili flakes

 

 

Salad with Cauliflowers and Roasted Almonds

Are you a fan of cauliflowers too? Not many are and most people associate cauliflowers with a vegetable that is easily over cooked and boring. But that does not have to be the case. Actually, we rarely cook the cauliflower, as we think that the crispiness and fresh taste of the raw version is much better.

Later on we will add other versions of cauliflower salad, so if you have a an idea that you want to see realized, please write it in a comment, and we will take it in to consideration 🙂

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Ingredients (4 servings)

1 cauliflower, bouquets

1 red onion

1 handful basil leafs

1/4 cup almonds

1/2 cup sour cream

1 tbsp. mayo

1 tbsp. apple cider vinegar

2 tbsp. confectioners sugar

 

Begin with whisking together sour cream, mayo, vinegar and confectioners sugar. Whisk until the dressing is smooth and creamy. Set aside while prepping the rest of the ingredients.

Chop the onion and basil leafs and mix with the cauliflower bouquets. Then pour the dressing over the vegetable mix and mix well. Let rest in the fridge for at least 10-15 minutes, preferably 1 hour.

While the salad is resting, you have time to roast the almonds. Heat up a frying pan and add the almonds. Roast at medium heat for 4-6 minutes. Stir occasionally to avoid the almonds from burning. Remove from the heat, when the almonds begin to release their nutty and delicious aroma. Chop when cooled.

Add 2/3 of the chopped almonds to the salad just before serving. Mix well and arrange the salad on a beautiful plate and sprinkle the remaining almonds on the top.

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Bon Appétit!

Ingredients (4 servings)

1 cauliflower, bouquets

1 red onion

1 handful basil leafs

0.6 dl almonds

1.25 dl sour cream

1 tbsp. mayo

1 tbsp. apple cider vinegar

2 tbsp. confectioners sugar

 

Crispy Broccoli Salad

What did you have for sinner last night? We had juicy steaks with oven roasted potatoes and a crispy broccoli salad. It is easy to make, has a crispy texture and tastes delicious.

Broccoli is one of those vegetables that most people like in one way or the other. Our favorite is this broccoli salad with crispy home made bacon and roasted sun flower seeds. Some other good ideas for broccoli recipes is broccoli with melted cheddar cheese and broccoli soup with chunks of creamy blue cheese (recipes will follow soon).

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Ingredients (4 servings)

1 broccoli, bouquets

1 red onion

10 slices bacon

1/8 cup sunflower seeds

1/3 cup sour cream

1 tbsp. mayo (we use Hellmann’s)

2 tbsp. apple cider vinegar

2 tbsp. confectioners sugar

 

Parboil the broccoli set a side while prepping the rest of the ingredients or until they reach room temperature.

While waiting for the parboiled broccoli to cool, fry the bacon until crisp and light brown. Transfer to paper towels to soak the remaining fat when finished.

Cut the inions into small cubes and roast the sunflower seeds, until they begin to get a bit of color. Stir to avoid that the seeds get burned.

In a separate bowl whisk together sour cream, mayo, vinegar and confectioners sugar. Whisk until smooth.

Combine broccoli bouquets, onions and dressing in a bowl and combine well. Let rest for at least 5 to 10 minutes (preferably for an hour) in the fridge. Just before serving, add the roasted sun flower seeds and crispy bacon and serve as a side dish for a delicious steak, pork chops or stuffed chicken breast.

IMG_5765Bon Appétit!

Ingredients (4 servings)

1 broccoli, bouquets

1 red onion

10 slices bacon

0.3 dl sunflower seeds

0.8 dl sour cream

1 tbsp. mayo (we use Hellmann’s)

2 tbsp. apple cider vinegar

2 tbsp. confectioners sugar

 

Black Bean Salad

What are you serving for your family tonight? We are having delicious spicy drumsticks and this colorful, fresh and tasty black bean salad.

 

Ingredients (2 servings)

1 cup black beans, soaked and cooked

1/2 cup sweet corn

10 small tomatoes

2 avocados

1 red onion

1 jalapeño (optional)

1 handful basil leafs

1/2 handful cilantro

1 lime, juice and zest

1 tbs. good olive oil

Salt

Pepper

 

Chop tomatoes, jalapeños and onion in to small pieces (same size as corn and beans) and combine beans, corn, tomatoes and onions in a mixing bowl. Chop basil and cilantro leafs finely and add to the bean mix together with juice and zest from the lime, olive olie and salt and pepper.

Cover with plastic wrap and and let rest in the fridge for at least an hour before serving. Just before serving chop the avocado and combine it with the rest of the salad.

Try serving it with spicy drumsticks – a fabulous combination!

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Bon Appétit!

Ingredients (2 servings)

2.5 dl black beans, soaked and cooked

1.25 dl sweet corn

10 small tomatoes

2 avocados

1 red onion

1 jalapeño (optional)

1 handful basil leafs

1/2 handful cilantro

1 lime, juice and zest

1 tbs. good olive oil

Salt

Pepper

 

Traditional Coleslaw

Coleslaw is without doubt a main dish when having a barbecue party, and is perfect for pulled pork, spareribs or smoked pork cheeks.

We have tried many combinations (adding carrots, herbs, low-fat sour cream, chopped jalapeños and lemon), but found this one to be the best. It is the combination of the cabbage, the intense onions, fat from the sour cream, sweetness from the sugar and sourness from the vinegar that makes the coleslaw tasteful and delicious.

 

Ingredients (6-8 servings)

1/2 cabbage

2 red onions

1 cup sour cream (don’t use low-fat)

1/3 cup confectioners sugar

1/8 cup apple cider vinegar

2 tbsp. mayo

 

Cut cabbage and onions into thin slices and mix it together in a bowl.

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I another bowl mix together sour cream, confectioners sugar, apple cider vinegar and mayo. mix until smooth.

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Pour the dressing over the cabbage and onions and mix well. Let rest in the fridge for at least 1 hour, over night would be perfect.

Coleslaw 3_Fotor_Collage

Serve in pulled pork burger as shown on the picture below or as a side dish for spare ribs or any other smoked meat 🙂

Pulled Pork Burger 4

Bon Appétit!

 

Ingredients (6-8 servings)

1/2 cabbage

2 small onions

2.5 dl sour cream (don’t use low-fat)

0.8 dl confectioners sugar

0.8 dl apple cider vinegar

2 tbsp. mayo

Honey Glazed Crispy Bacon Brussels Sprouts

Often when you say that you are having brussels sprouts for dinner, people associate it with something boring. But this recipe is nothing like that – we’ll guarantee that even your kids are going eat them like candy, so make sure that you have cooked enough for everyone.

 

Ingredients (4 servings)

1 pound brussels sprouts

1 lemon, sliced

3 cloves garlic

1 tbsp. salt

2 bay leafs

3 tbsp. olive olie

2 tbsp. butter

1/4 cup chicken stock

1 tsp. honey

5 bacon slices, crisp

 

Clean the brussels sprouts and toss them with garlic, lemon slices, bay leafs, salt and olive olie. Wrap all the mixed ingredients in tin foil and bake in the oven at 350 degrees fahrenheit for about 30 minutes.

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After 30 minutes in the oven, take the foil wrapped brussels sprouts out the oven and separate the brussels sprouts from the rest of the ingredients.

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Heat up a frying pan and add brussels sprouts, butter, chicken stock and honey. Let caramelize for a few minutes before adding bacon. Toss around and remove from heat. Let rest for a few minutes before serving.

Serve as a side dish for red meat, pork, burgers or as we had it today, with a pork fried steak sandwich.

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Bon Appétit!

 

Ingredients (4 servings)

450 g brussels sprouts

1 lemon, sliced

3 cloves garlic

1 tbsp. salt

2 bay leafs

3 tbsp. olive olie

2 tbsp. butter

0.6 dl chicken stock

1 tsp. honey

5 bacon slices, crisp