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Month: July 2016

Mango Frozen Yoghurt (V)

Mango Frozen Yoghurt (V)

I know it’s a bit dorky but I just love to say Fro Yo. FRO YO!

Okay, this is a super easy and super healthy and super good alternative for Ice Cream. It has no added sugar but the mango will make it sweet and delicious. I do believe you can use any fruit or berry for this, which might just make this the best

 

For 2 serving you will need:

  • 2 handfuls frozen diced mango
  • 2 dl yoghurt of choice (or plant based substitute)
  • Fruit or Berries for garnish (I used raspberries and blueberries)
  • Whipped cream (highly optional, or substitute with whipped coconut cream)

Just pour the mango and yoghurt in the blender and mix it smooth. Pour the mix in containers at put them in the freezer for about 2-3 hours. Stir every half hour (or every hour is fine if you forget, like I did). Take them out and serve with the fruit and\or berries. That’s about it! How easy?

The Best Beetroot and Halloumi Burgers (V)

The Best Beetroot and Halloumi Burgers (V)

I’m really excited about his because this is the best I’ve eaten in a long time, and it will definitely convince any meater (meat eater, see what I did there?) to go vegetarian every once in a while. I found a recipe for beetroot burgers online but it was too many exhausting steps in the recipe so I made it easier and added some ingredients to make it the best beetroot burger you will ever eat! This is served with Sweet potato fries and my special dip sauce:

 

For 4 servings you will need:

  • 4 Beetroots
  • 2 Big Carrots
  • 1 Parsnip
  • 1 Small Onion
  • 1 Big clove of Garlic
  • 2 Big handfuls of spinach
  • 1/2 dl Uncooked couscous
  • 2 Eggs
  • 150g Halloumi (at least)
  • Oil, Salt and pepper for cooking
  • Buns of choice
  • Lettuce

For the Sweet potato fries and the best dip ever you’ll need:

  • 1/dl Crème fraiche or Sour cream
  • 1/2 dl Mayonnaise
  • 1 Medium clove of Garlic
  • Chilli flakes after taste
  • 2 Sweet potatos
  • Cornstarch
  • Oil, Salt and Pepper for cooking

So, start with doing the dip because it tastes the best if it sits for a while. Mix the Crème fraiche/Sour cream with mayonnaise, finely chopped garlic and chilli flakes after taste. (If you’re short on time and a multi-tasker, do the dip in between the other stuff).

Peel and cut the sweet potato into sticks that looks like fries. Put them in a bowl of cold water and leave for about 10 minutes.

While you wait for that start grating the root vegetables. WATCH OUT with the fingers and knuckles. I’m telling you this from experience. Also, put the couscous in a sauce pan and pour over boiling water, just enough to cover it. Cover with a lid and let it sit for about 10 minutes.

Now, take the sweet potato fries, dry them of a bit with a kitchen towel, put them in a plastic bag and pour some cornstarch over and do the shake. Shake it all about! The fries should have a thin layer of cornstarch on all sides. Now get them into an oven tray, pour a moderate amount of oil over them, some pepper and pop them in the oven on 200 degrees Celsius for about 25 minutes (but keep an eye on them).

Okay, so lets get crackin’ with the burgers. Squeeze as much water out of the root veggies as you can. Sauté chopped onion, garlic and the spinach and mix it with the root veggies and the couscous. Add the eggs and stir. Or if you have a food processor, go crazy. I however don’t, so I just mixed it in a bowl. Form to (either 8 small or 4 big) burgers and start frying them on quite a low temperature, they are easy to burn. Give them at least 7-8 minutes on each side. Salt and pepper afterwards, for moisture purpose.

When the fries are getting ready, fry the Halloumi, that’s also very easy to burn (all of this burning stuff, is straight forward experience from my side). Take out the fries and give the some salt, assemble the burger and DIG IN!