REPOST from June 2012. Rhubarb season is here and this is good stuff.
So this month I am featured in a Danish Magazine called LIV. It’s not really about me though, it’s an insider guide to my Los Angeles. Lots of places you won’t find in the guide books. 3 full pages and it is a worthy read. I am very happy with the article. This dessert is a recipe from the very same June edition. I have tweeked the whip from eggy to cool by adding vanilla and mascarpone.
Rhubarb strawberry compote
- 1 pound / 450 gr fresh rhubarb
- A handful of sweet strawberries
- 3 oz / 75 gr cane sugar
- Wash, trim the ends and cut the rhubarbs into 1/2 inch / 1-2 cm slices.
- Put them in a small pot with the sugar. Stir well and let sit until the sugar has dissolved into juices about 20-30 minutes.
- Then bring to a boil and let simmer for 3-4 minutes. Cut the strawberries and add them the last minute.
- Cool completely before assembling the dessert.
A Cool Whip (not to be mistaken with cool whip)
- 3 egg whites
- 2 tbsps cane sugar
- 1 tbsp mascarpone
- 1/2 tsp vanilla extract
- Whip the whites and the sugar until firm peaks form.
- Add the vanilla extract and the mascarpone cheese and whip until smooth.
Maple oat crunch (also a fantastic granola)
- 2 tbsps maple syrup
- 1 tsp butter
- 2 oz / 50 gr old fashioned oats
- 1 oz / 25 gr chopped nuts eg. almonds
- Heat maple syrup in a skillet and add oats and nuts.
- Stir continuously until the mixture is light golden in color.
- Pour on a plate and let cool completely. Store any leftovers in an airtight container at room temperature.
The final result:
If you don’t know what to do with rhubarbs? Or if you have already had your share of rhubarb pies and crumbles this season, well how about turning the red stalks into an amazing and cooling drink?
Rhubarb Vanilla Syrup
- 1 lb 2 oz / 500 gr rhubarb stalks
- 1 quart / 1 liter water
- 6 3/4 oz /2 dl cane sugar
- 1 vanilla pod
- Wash the stalks and chop the rhubarbs into small bites.
- Split the vanilla pod lengthwise into two halves and scrape out the seeds.
- Add everything to a pot: water, rhubarbs, cane sugar, vanilla seeds and the two halves of vanilla pod.
- Bring to a simmer and let the syrup simmer for 10 minutes.
- Turn off the heat and let cool for about an hour before straining.
- Bottle and store in the fridge for up to one month or use right away.
- You may want to thin the syrup a bit with water before you enjoy it ice cold.
Add a splash of rhubarb vanilla syrup to club soda, sparkling wine or even Champagne for a refreshing summer drink…
I have been neglecting my blog a bit lately with good reason. A new job! It’s a lot of work and a lot of fun. When everything is new, there is just not that much time left over to be creative. Hopefully soon I can devote more time to composing dinners likes this one: quick, simple and full of flavor.
Sesame beef noodle salad
- 1 pound / 450 gr ground beef
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 inch / 2.5 cm fresh ginger
- 2 cloves of garlic
- 2 tbsps black sesame seeds
- 400 gr rice noodles
- 1 small head of iceberg lettuce
- 1 small English cucumber
- A handful of fresh cilantro
Topping: soy sauce and salted peanuts
- Heat sesame oil in a wok or skillet and fry the ginger and garlic until fragrant. Then add the ground beef and fry over high heat until brown. Break up the meat as it cooks.
- Meanwhile finely slice the iceberg lettuce and cut the cucumbers.
- Add 1 tbsp soy sauce and sesame seeds to the meat when browned.
- Cook the rice noodles according to instructions.
- Let each person assemble their own salad to their liking and dress with soy-sauce and salted peanuts.
We know the song, but how often do you make chestnuts? You don’t need an open fire to roast chestnuts, there is a short cut. Consider it. Seriously. They are really tasty with butter & salt. But then again – what doesn’t taste good with butter & salt?!
- Preheat the oven to 425F/220C.
- Grab a serrated knife and cut an incision in each chestnut. See picture.
- Put chestnuts in a pot and pour just enough cold water to cover. Add salt.
- Bring to a simmer and drain the chestnuts.
- Place chestnuts in any ovenproof dish and bake for 15 minutes.
- Remove from the oven and cover chestnuts with a kitchen towel for 12 minutes.
- Serve with cold butter and flaky salt.
This is the first time I publish a post with a photo shot and edited on my phone. A lot of times I end up not posting something really worthy of a post, because I simply don’t have the time and my family is too hungry. Especially on weekdays, which is usually where the weekday magic tends to happen.
So my teen is vegetarian and after watching Cowspiracy last night, I immediately felt like joining her or at at least reducing my intake of meat and dairy dramatically. Hungry husband can’t live without meat for more than a few days – or so he thinks. We are all different and that’s just fine.
This is a keeper. Lunch. Snack. Side. Dinner. Anytime.
Super Protein Salad
- 4-5 carrots
- 1 can of chick peas
- 8-10 medium sized dates
- 1/3 cup / 80 ml toasted almonds
- A handful of fresh mint
- Peel and slice the carrots
- Drain the chick peas
- Remove the pit and chop the dates
- Chop the almonds
- Chop the mint
- Combine everything and make the dressing
- 4 tbsps olive oil
- Juice from 1/2 lemon
- Season with honey, salt and a good splash of cayenne
Thank you for the inspiration 101cookbooks
Posted in Dinners in 30 min or less, Salads & sides, Veggies only
Tagged chick pea salad, chick peas dates carrots, gulerodssalat med mynte, kikærter og mynte, mint salad, protein salad, quick dinner recipe, vegetarian dinner recipe, vegetaropskrift
My daughter attended a Halloween party at her school and she had to bring a cake. She searched through Halloween cakes on google images and fell for these spooky spider pops, which originally came from this fun cake pop site.
We made a chocolate version. The spiders were slightly time-consuming, but so worth it. Yummy little bites, which I will definitely be making again.
Organic canned pumpkin was what I used for these treats. When I read on the nutrition facts on the back of the can that Vitamin A is way up there with 280% per serving (of the daily values, you know, pretty impressive). Well, then I packed the whole can of pumpkin into these muffins and my kids still loved them.
Speciel equipment: Muffin pan or cups
- 2 cups / 5 dl flour
- 1 tbsp baking powder
- 2 tsps pumpkin spice (cinnamon, ginger, nutmeg, allspice)
- 1 tsp gr cinnamon
- 1/4 tsp salt
- 15 oz / 425 gr canned pumpkin
- 1/2 cup / 120 ml agave syrup
- 1/2 cup / 120 ml oil
- 1 egg
- Preheat oven to 375F/190C.
- Sift all the dry ingredients incl. the spices together in a large bowl.
- Grab a medium sized bowl and combine the pumkin, agave syrup, oil and egg .
- Add the pumpkin mixture to the flour mixture and stir only until everything is moist.
- Divide the dough into 12 muffin cups or a greased muffin tray.
- Sprinkle with the topping and bake for 15-20 minutes.
Pepita crumble topping
- 1/4 cup / 60 ml cane sugar
- 1/4 cup / 60 ml flour
- 1/4 cup / 60 ml pepitas (pumpkin seeds)
- 2 oz / 50 gr butter, cold
- Pinch of salt
- Chop the pumpkin seeds coarsely.
- Stir the dry ingedients together with the seeds.
- Cut the cold butter into pieces and crumble into the mixture. See below what it looks like:
If you think that may be pushing it with the pumpkin, then try cutting it in half and adding 1 more egg. Try pecan nuts in the topping instead of the pumpkin seeds.
Fall is in the air – and it is time to add squash and pumpkin to your food. So simple, so colorful and so seasonal. Not to mention super good for you. An all time fall favorite.
- Butternut squash (or other eg. hokkaido pumpkin)
- Walnuts, coarsely chopped
- Goat cheese, crumbled
- Parsley, chopped
- Olive oil
- Preheat the oven to 400F/200C
- Peel and cut the vegetables into bite size pieces.
- Put in an oven proof dish, toss with a little olive oil and bake for 45-50 min.
- When baked sprinkle with walnuts, goat cheese and parsley. Season with salt & pepper.
- I like to drizzle just a bit of akacia honey on top.
Add other root vegetables eg parsnips, turnips, sweet potatoes. Try another herb.
A few things that are good to know. Don’t skip roasting the hazelnuts. Roasting is where the magic happens. The magic that brings out the flavors of gianduja. Use Medjool dates, if you have a choice, because they are moist and sweet. You can dip the bites in dark chocolate. You can also roll them in coconut, cocoa powder or chopped roasted nuts. They contain no sugar. They are good for you. They are addictive.
Roasted hazelnut chocolate bites
- 1 cup / 2,5 dl roasted hazelnuts
- 1 cup / 2,5 dl (200 gr) pitted dates
- 2 tbsps cocoa powder, unsweetened
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- Dash of salt
- 100 gr 70 % dark chocolate, optional
- 2 tsps freeze dried raspberries, optional
- Roast the hazelnuts on a pan over medium heat until they smell delicious. Use your nose. It takes a few minutes.
- Rub off as much as the peel as you can by putting the nuts in a cloth. It’s a bit messy and won’t be perfect. Just rub off what you can.
- Transfer the nuts to a food processor with the cocoa powder. Pulse till fine and set a side in a bowl.
- Now put the dates in the food processor with coconut oil, vanilla extract and salt, then pulse until it becomes thick and smooth.
- Put everything in the bowl and combine well.
- Roll into balls and cool in the fridge.
- Eat now or dip in melted chocolate sprinkled with freeze dried raspberries.
Kids love them too!
It’s time for another of my favorite summer salads. A side that goes well with most grilled meats and poultry. Even though the salad consists of only three ingredients, you can play with the colors. Choose cone cabbage in red or green and choose sesame seeds in white or black. Or both. I always toast sesame seeds on a pan over medium heat until they become fragrant. It only takes a few minutes and it brings out so much flavor.
- 1 small cone cabbage
- 1 cup / 2 1/2 dl broccoli florets
- 1/2 cup / 1 1/4 dl sesame seeds
- Slice the cabbage
- Cut the broccoli florets in small pieces
- Toast the sesame seeds
- Put everything in a bowl
- 2 tbsps rice vinegar
- 2 tbsps sesame oil
- 1 tbsp yellow miso
- 1 tbsp oil
- 1 tbsp water
- A pinch of salt
- A pinch of cayenne
- Combine all ingredients in a jar with a lid and shake well.
Great taste – Yes
Fast – Yes
Easy to make – Yes
Healthy – Yes
Pretty – Yes
Try it out – Yes