All posts filed under: Kitchen

kale pesto

Pesto with kale and spruce sprouts

I love veggie spreads: hummus, pesto, tapenade; you name it. What’s also great about them is that you can experiment around a basic recipe almost endlessly. So, here is a recipe for an absolutely delicious kale pesto with a crisp, full flavour. Spread it on bread or seed cracker, serve with roasted vegetables or add to a pasta sauce. I understand that not everyone has spruce sprouts available (I collected and froze some last year) and while they add that sharp tangy edge to this pesto, they are not essential to make a savory pesto following the rest of the recipe.  Makes about 4 dl 150g fresh kale 2 tbsp frozen or fresh spruce sprouts 2 dl sunflower seeds 2 cloves of garlic (go on, throw in a third, if you love garlic!) zest and juice of 1/2 lemon 1 dl of olive oil (add more if needed) 1/2 tsp sea salt 1 tsp of honey Toast the sunflower seeds in a frying pan on high heat, mixing often as they roast quickly. When the …

tabouleh salad with cauliflower

Last week I made a tabouleh salad using Finnish organic quinoa. The end result was a sticky, gooey porridge. It got eaten, but not with a big smile. This time, I decided to try cauliflower instead and Yes, now we’re talking! This recipe is raw, simple and quick to make, so even better. Side dish for 4-6 people: 1 middle-sized cauliflower 1 small red onion or 1/2 of a bigger one 1/2 cucumber 2 large, firm tomatoes 1 bunch of  fresh flat leaf parsley 1/2 bunch of fresh mint juice of 1 lemon 1/2 tsp ground cumin salt & pepper to taste Wash and chop the cauliflower florets into fine pieces or use a food processor to grind it. Do the same with the peeled red onion, flat leaf parsley and mint. Mix them all in a bowl. Remove the seeds from the tomatoes. Chop them into small cubes and add to the mix. Cut the 1/2 cucumber in half lengthwise and scoop out the watery seeds part with a tea spoon. Cut the cucumbers …

the nutty loaf

I’ve never been a big bread-baker but I’ve always loved those artisan breads that rustle as I break their crust with my fingers and smell their soft, airy interior…mmmmm. Well, since I went gluten-free about 6 months ago, I’ve been happy that I don’t live in Brussels anymore. The smell of warm bread, croissants and pain au chocolate that lingers on the streets would’ve been too much to take during the withdrawal period. So, since I chucked gluten, I’ve been mostly relying on expensive store-bought bread that is usually on the dry side, and on home made seed crackers. But I decided that this year, 2017, would be a year of gluten-free baking, of mastering the bread and pastries without wheat. Let’s start with this nutty loaf bread. This is the first attempt, so perhaps we’ll get back to this one later in the year. But all in all, it’s pretty good 🙂 Give it a try and taste for yourself! Makes 1 loaf of bread 3,5 dl gluten-free rolled oats 2 dl sunflower seeds …

apple & lingonberry crumble

An easy apple crumble used to be my mother’s go-to dessert when I was a child. It always tasted best on Friday nights with a big scoop of vanilla ice cream on top. This warm dessert is perfect for this season as it has those flavours of the autumn harvest and christmassy cinnamon. Serves 4 the Base 3-4 sweet apples 0,5 dl frozen lingonberries 2 tbsp coconut sugar or organic raw cane sugar 1 tsp Ceylon cinnamon 1 tbsp of organic butter the Crumble 2 dl of organic, gluten-free rolled oats 70 g of organic butter 1 tsp Ceylon cinnamon 1 tbsp coconut sugar or organic raw cane sugar the Topping Whipped soy cream or oat vanilla sauce on top Other Non-stick frying pan & an oven dish 2 tbsp gluten-free breadcrumbs Heat the oven to 225°c. Using your fingers, butter the inside of the oven dish with butter and a thin layer of gluten-free bread crumbs. Wash and peel the apples. Remove the core & seeds and cut them in wedges. If you use organic apples, you …

small raw coconut-chocolate treats

I love raw deserts and especially the little raw balls, which we call “voimapallot” in Finnish; Voima means power or strength. Easy to make and just sweet enough, these small treats make a delicious desert or a snack on-the-go. I needed to make desert for a dinner party tonight. I had “nothing” in my cupboard, very little time and I need to go to the dinner straight after an evening yoga class. So, these little treats saved the day, they’re waiting for the evening in the fridge (expect those two that I absolutely needed to eat immediately, just to make sure they are ok 😉 ) This recipe makes 20 125 g pitted dates 0,75 dl coconut oil 2 tbs espresso coffee 1,5 dl gluten-free oats 3 tbs raw cacao powder 1 tbs chia seeds pinch of salt pinch of vanilla coconut flakes (or more cacao powder) to decorate Soak the dates for 30min-1h if necessary (you can buy dates that are soft enough to use as-is, but you might need to soak them in water, then squeeze …

supergreen summer smoothie

I decided to start the day by throwing a variety of greens and fruits into the blender to create a super-duper creamy green smoothie. It worked out so well that I needed to share the recipe. Don’t worry if you don’t have all the ingredients, you can experiment with nettle, celery, Chinese cabbage, frozen spinach… If you like your smoothies sweet, try adding some pineapple, apple or honey. Here we go (for two): a generous handful of sliced cucumber 1-2 leaves of kale handful of baby spinach juice of half grapefruit 1 kiwi (don’t use the skin) 1-2 crispy salad leaves half an avocado piece of ginger, chopped a few fresh spruce sprouts (if available) 1,5 dl oat milk (or almond/rise/soy) Throw everything into a blender, work it until smooth, pour into glasses & sprinkle with coconut flakes.

easy beetroot salad

Back, at last! New computer, new Photoshop subscription and new energy. Luckily I had stored the photos from the past couple of months on my camera, so I can start sorting them out now 🙂 Let’s start with an easy-to-prepare goat cheese & beetroot salad recipe from a sunny lunch at the Finnish Archipelago a few weeks back. You could serve this hot or cold, it’s not crucial to have all the ingredients either, feel free to improvise – that’s all part of the relaxed holiday cooking, right? For 2: 1-2 pre-cooked beetroots, cut into thick slices. piece of goat cheese cut into 6 generous slices two slices of dark bread (we had a traditional archipelago bread, but use a bread you like and toast it before constructing the salad if you prefer) 1 scallion washed & sliced pine nuts (optional: toast them in advance on a pan) liquid honey fresh thyme Drizzle some honey over the bread and place a slice on both plates. Start building the salad, alternating between the beetroot and the goat cheese, …

courgette pasta

Pasta is comfort food at it’s best, right? Too bad it often leaves us with an over-full belly and a guilty conscience. Yesterday I finally got myself a vegetable spiralizer (Spirelli from Gefu) and Oh it certainly was 20 EUR well spent! As we were turning this crispy, creamy pasta around our forks, it was hard to believe we were eating mostly raw veggies. So I needed to share this discovery with you immediately. Summer night comfort pasta, here it comes: pasta: 2 courgettes (cleaned and 1 cm from one end cut off) creamy sauce: 1 soft avocado 2 tbsp cashew nut butter a generous squeeze of lemon 2 sprigs of fresh mint 1-2 tbsp extra virgin olive oil salt & pepper toppings: 4-6 stalks of asparagus, washed, trimmed and cut into 2-3 cm pieces. 1 small onion, peeled & chopped 3 big cloves of garlic, chopped or crushed butter to cook 6 sun-dried tomatoes, chopped Spiral the courgettes into noodles. If you don’t have a spiralizer, you can use a peeling knife to make thin slices …

sunny side salad

As the weather is warming up, my warm soup lunches are turning into colorful salad picnics outside. This simple salad works on it’s own or as a side dish. It’s crunchy, it’s sweet and it’s summery! Here is what you’ll need: 3 medium sized carrots 2 ribs of celery a handful of radishes 2 tbsp of sesame seeds a generous handful of seeds (sun flower & pumpkin) a handful of raisins juice of half a lemon and juice of half an orange extra virgin olive oil to taste (1-2 tbsp) Wash, peel and grate the carrots into a bowl. Wash and chop the celery into slices, wash & slice the radishes. Throw in the rest of the ingredients and give it a good mix. This recipe is enough for 2 people, or 4 if used as as side salad.