No one has missed the Lobster roll hype, right? However, if your not loaded or got easy access to cheap lobster it’s not something you’re able to eat on a weekly basis. But fear no more! I’ve come up with a substitute that’s just as good.
For 2 servings you will need:
- 200 g crayfish tails
- 1 dl creme fraiche/sour cream
- 1/2 dl mayonnaise
- 1/5 small red onion
- 2 rolls (preferably brioche, but I’m lactose intolerant so I made my own, not so fluffy brioche)
- a handful rocket
- salt and pepper
This is an easy one! Just put the crayfish tails in a bowl and mix it with the finely chopped onion, mayonnaise and creme fraiche. Salt and pepper after taste. Assemble the roll and enjoy!
I have been doing a LOT of experimenting on Chia pudding lately. I think that it can taste a bit cardboardy and dull. However, I found a way to get a nice and fresh Chia pudding to get you going in the morning (or afternoon, or evening, or whenever). It was quite easy actually. Instead of using the standard milk or plant based milk, I used fruit juice. In this case I mixed in some fruit as well to get the right thickness. I served with whipped coconut cream and dried fruit.
For one serving you will need:
- 2 tablespoons chia seeds
- 1 dl mango or orange juice (I used this, which I found gave most taste to the seeds)
- 1/3 mango
- 1 dl coconut cream
- dried fruit for topping
Start with putting your can of coconut milk in the fridge over night. Put the mango and the juice in the blender and mix until smooth. Pour it in a glass or a cup and stir in the chia seeds (don’t put them in the blender to mix, those buggers are really hard to rinse away). Let it sit for 10 minutes and stir again. Place in the fridge for at least a couple of hours, or over night. When you open the can of coconut milk, the “water” will have separated from the thick and creamy cream. Use only the thick cream. I used my hand mixer with a whisk thingy attached. I guess you can do it by hand as well, since you just need a minute to get it fluffy. Serve and feel the Chia power!
This is a weird one, I know, but it is really good and absolutely perfect on a hot summers day. Just serve it with ice and get cool and healthy at the same time!
For one nice smoothie you will need:
- 1 kiwi (yellow or green)
- 1/3 mango
- 1 dl orange juice (or applejuice)
- 1 handfull water cress
Mix until smooth, add ice and enjoy a thirst quenching smoothie with an edge!
This was our breakfast a few Saturdays ago. If you, like me prefer an omelette to be thick and fluffy rather than thin this is a perfect way to have it ready all the way through but not burnt on the outside (which to be honest happens to me a lot in the frying pan). I served it with my home made yogurt cream cheese with red onions and fresh ground black pepper.
For 2 generous servings you will need:
- 5 eggs
- 1 dl yogurt
- 1/2 small onion
- 2 dl cherry tomatoes
- 1 dl olives
- 1/3 zucchini (or courgette if you’re British)
- 2 tablespoons grated parmesan
- Oil, salt and pepper for cooking
- Very easy home made cream cheese (recipe HERE), or store bought or Greek yogurt.
Just take the eggs and whisk them in a bowl with the yogurt and some salt and pepper. Add the onion that you just chopped and pour the batter in an oiled oven proof pan (NO skillet with plastic handle guys!). Sprinkle the tomatoes, divided in halves, and the olives that are sliced. Place the Zucchini that you have sliced on top of everything. Sprinkle the grated parmesan on top and pop it in the oven on 200 degrees for about 20-30 minutes, depending on how big of a pan you are using. You can always stick a knife in it and see if it comes out clean, which means ready.
So, I love jam. I mean, I LOVE jam! I’m like Joey in friends. But I don’t like sugar. Well, I like sugar it’s just that it gets me really, really tired so I try to avoid it. However this really easy jam only includes 3 ingredients and no added sugar! Just make a small batch at a time since there are no preservatives in, but it will keep for a good few days in the fridge.
For a small jar you will need (the jar I used is 450 ml and is a bit more than half full):
- 9 apricots
- 2 ml vanilla extract (or more if you really like vanilla)
- 2 tablespoons chia seeds
Peel and cut the apricots in halves. Remove the kernels and put the apricots in a sauce pan. On a low temperature let them simmer till there’s just a goo this will take anything from 15-30 minutes depending on the hardness of the fruit. If you like some fruit bits leave them, however I don’t so I used a potato masher to make a smooth goo. Add the chia seeds and vanilla extract and stir. Pour it it a jar and let cool. Stir after 15 minutes so the chia seeds get evenly distributed. Done!
This is a health bomb of a smoothie. Loads of Vitamin C and the holy grale of all green tea; Matcha. Perfect for when you’re down in the dumps or just need something colorful as a snack.
For one smoothie I used:
- 1 Kiwi, keep the peel if you are hardcore, that’s where all the healthy stuff is. I am not hardcore.
- 1 Orange
- 1/2 Lime, sqeezed
- 1/3 Mango
- 1/2 Teaspoon Matcha
Blend until smooth and feel the power! And yums, of course!
So, I’ve been thinking about breakfast pizza for a while now and yesterday I took action. I must say, it was nothing but pure awesomeness. I served the pizza with home made yogurt cream cheese with thyme (don’t worry, a child could do it). I made the dough the day before and just popped it in the fridge. No problem. You can also put the dough in the freezer, to keep for lazy days. That’s the Easy Peasy part of it all.
For 4-6 big servings you will need (I made one batch and put half of it in the freezer for next weekend since we are only 2) :
- 1 1/3 tablespoon Dry yeast
- 3,5 dl Warm water
- 2 tablespoons Sugar
- 1 1/2 teaspoon Salt
- 2 tablespoons Olive oil (or any other oil)
- 9-10 dl Flour
- 2 Avocados
- 1 small Red onion
- 150g Grated cheese
- 4-8 eggs (depending on how many you want on each pizza)
- 3 handfuls Spinach
- Salt and pepper
Yogurt cream cheese
Start with the cream cheese since it needs to stand over night. Just pour the yogurt in a coffee filter, that’s in a coffee dripper. If you don’t have coffee making stuff I guess some kind of kitchen towel in a sieve or a funnel would work. Leave over night (with something under to collect the fluid) and the next morning you have made yogurt cream cheese. Amazing huh?
Then get on with the dough. As I said earlier, I did it the night before and kept it in the fridge. If you already have it in the freezer. Take it up and put in the fridge in the evening before. Or if you’re an early bird just do it in the morning. Kneading is an underestimated form of work out.
Pour the warm water (warmer than finger temperature but not burning hot) in a bowl and add the dry yeast and sugar. Let it activate for about 10 minutes. Stir. Add the oil and salt and stir again. Now, add half of the flour and stir well. Keep adding flour a bit at a time until you need to use your hands. Start kneading the dough on a floured work surface and keep adding more flour until the dough no longer sticks to the work surface. This might take at least 10 minutes of kneading. Put some oil in a bowl and let the dough rise in there until it has doubled it size (don’t you just hate that description? I can tell you that it is about one hour).
When the dough is done rising make 4, a bit thicker, pizzas of it. Or put it in the fridge for when you’re going to use it. Sprinkle the grated cheese over the pizzas and add the spinach. Put the avocados on and some of the onion. Bake the pizzas on 200 degrees Celsius for about 10 minutes, until they start to get some colour. Add the eggs carefully and bake the pizzas for additionally 2-3 minutes, or longer if you want the eggs firmer.
Mix your home made cream cheese with thyme, serve and have a really great breakfast!
This is something I do everytime I have a cold. I know you actually can’t kill a cold, you just need to wait it out while resting. But I always seem to get other stuff when I’ve had a cold because my immune system is out f order. THAT you can help. The immune system does a lot of its job in the stomach somehow, so yoghurt with it’s friendly bacterias and ginger will make you stomach feel great. And of course the Vitamin C from the orange and mango will also help you on the way. See, it’s good for you!
For one awesome smoothie you need:
- 1 Orange
- 1/4 Mango (frozen or fresh doesn’t matter)
- 1 dl yoghurt of choice (or plant based substitute, still has awesome bacterias)
- Ginger, I used a grape sized piece but if you like ginger a lot you can double.
Bonus: Add 1-2 tablespoons of oats if you want a more filling smoothie
Grate the ginger into the blender and put everything else in, blend until smooth. Drink and get well!
I just LOVE easy!
This is a perfect breakfast filler or a post workout smoothie (I however never seem to reach the post work out stage, since that requires work out..). It’s quite high in energy but I have a hard time not getting hungry before lunch time. No porridge in the world can keep my stomach from growling at 11. But I found out that peanut butter is a great cure for that and this smoothie is just 3 ingredients. As I said, I LOVE easy!
For one nice smoothie you will need:
- 1 banana
- 2-3 tablespoons peanut butter, depending on how much you like peanut butter
- 1,2 dl milk or any plant based substitute
Put it all in a blender, run till smooth and serve. No muss no fuss!
I just love Vietnamese spring rolls and I usually use prawns in them. However I’ve been thinking about making them vegetarian but still keep the salty seafoody prawn taste. Mission impossible it seems. UNTIL I came across Samphire. It’s some weird kind of plant that tastes salty. Perfect!
And don’t be afraid, it’s not as hard as it looks (If you don’t want them to look perfect of course, I’m not there yet as you can see)
For 2 servings you will need:
- 8 round rice papers (there are special one assigned for this purpose in big grocery stores or Asian specialty stores)
- 100g Vermicello noodles
- 1 Avocado
- 1 Carrot
- 1 Bunch of spring onion
- 2 Big bunch of coriander
- 1 Big handful Samphire
- 2 Tablespoons Kikkoman soy sauce (or the Japanese style soy sauce)
- 1 Tablespoon rice vinegar
- Chili flakes
First av all put the vermicelli noodles in a saucepan, cover with boiling water, cover with a lid and set aside for about 5-10 minutes. Rinse in cold water when they are done (like spaghetti without the al dente).
While they are getting ready start chopping the stuff. Thin slices of everything (except the Samphire) , a sharp knives really helps here.
Now to the tricky part. If you haven’t done this before and my description is insufficient, I suggest you pop over to Youtube and find a video where they show and tell. Well, I use a frying pan which I add cold water to, 1-2 cm will do, and then heat it up on the stove since there might be bacterias in warm tap water. Don’t want those bad boys in the food! Don’t bring it to a boil just heat it up så you can still have your fingers in it.
Now, take a rice paper and dip it all in the water for about 10 sec. and put it on a smooth surface. I suggest the counter top or any chopping board that’s not wood. Place your veggies in the middle of the paper and fold up what will be the short ends. Fold one long side over while you push the stuff a bit in and under the fold. And roll! Then you just keep Rollin’, Rollin’, Rollin’..
For the dip sauce i mix the soy sauce with the rice vinegar and add the chili flakes and that’s done!
Let me know how they turned out!