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Delicious Cabbage Pizza

Delicious Cabbage Pizza

So, did everyone eat too much during the holidays? Yeah, me too. I also had a New Years Pizza Party. Hence a lot of pizza dough in the fridge and freezer. This might be a bit of a stretch of a real Pizza lover, I realize that, but let’s talk about Cabbage Pizza. It’s surprisingly good! As I said I’ve been drowning in pizza dough and have been eating pizza for breakfast (here’s an amazing breakfast pizza, btw), lunch and dinner for a week now and must admit even though you can vary your pizza endlessly I’m a bit feb up. This version however feels a bit healthier, if you like you can do it on whole meal as well. And since it’s cabbage it’s packed with healthy stuff that will keep you from getting sick and give you great energy. The cream cheese instead of the regular cheese makes it lighter as well.

Cabbage pizza dry yeast dough cream cheese recipe

Cabbage pizza dry yeast dough cream cheese recipe

Cabbage pizza dry yeast dough cream cheese recipe

Looks amazing, doesn’t it?

So, how do you do this amazing pizza?

For 4-6 big servings you will need (I usually make a big batch of dough and save half of it in the freezer, it will also keep a few days in the fridge) :

Dough

  • 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

Topping

  • 10 dl shredded cabbage, any color you like, i mixed red and regular (I used my spiralizer, but you can use a knife or a mandolin as well)
  • 300 g Cream Cheese (I used a plant based version to make it vegan)
  • 4 cloves of Garlic, finely chopped
  • Olive oil

We start with the dough, since it needs to rise and stuff, and that takes time.

You need to pour the warm water (it needs to be warmer than finger temperature, but not too hot, then the poor yeast organisms will die) in a bowl and add the dry yeast and the sugar. It takes about 10 minutes for the yeast to activate, don’t worry, you will see when it happens, theres a little green light that says go. Just kidding, the mix will get a light foam when it’s ready.

Then, 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 takes at least 10 minutes of kneading, and is a great work out. Pour 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 you can either make 2 really big pizzas or 4 smaller but still quite big pizzas. You just pour the dough on the work surface again and start forming pizzas with your hands. Or use a rolling pin. That’s okay too!

Spread the cream cheese on the pizzas and distribute the chopped garlic evenly. Add the cabbage, drizzle some olive oil over and throw the pizzas in the oven that you turned on at 200 degrees celsius 10 minutes ago. Every oven is different from each other so keep a good look at your pizzas but they need around 10 minutes in the oven be done.

I added som cream cheese on the top of the pizza just before serving as well. Enjoy!

Piña Colada Chia Pudding (V)

Piña Colada Chia Pudding (V)

It’s been a while! There has been some big changes as well. I moved to another country (back to my original country) and I have started to study again. Naturally this blog has been resting for a while BUT now we’re back with a lot of awesome recipes just waiting to be published.

As I said before, I’m not a super fan of Chia pudding, I think it usually tastes a bit dull. However this one is a game changer and I could eat it for breakfast (or dessert) any day of the week. Here’s my best (this far) Chia Pudding Recipe:

Pina Colada Chia Pudding Recipe Pineapple coconut

Pina Colada Chia Pudding Recipe Pineapple coconut

Pina Colada Chia Pudding Recipe  Pineapple coconut

 

For one super awesome breakfast serving you will need:

  • 1 handful pineapple
  • 1 dl coconut milk
  • 2 tbs chia seeds
  • toppings of choice

Mix the pineapple with the coconut milk in a blender until smooth and poor it in to a jar or a glass. Add the chia seeds (do not add the to the blender, it will make the blender a real pain to clean, I’ve tried) and stir. Wait 5 minutes and stir again. Put the jar in the fridge for at least an hour (or over night). Serve with the toppings you like the best!

 

Poor Man’s Lobster Roll

Poor Man’s Lobster Roll

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!

Mango Chia Pudding (V)

Mango Chia Pudding (V)

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!

Vanilla Apricot Chia Jam (V)

Vanilla Apricot Chia Jam (V)

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!

Awesome Breakfast Pizza (V)

Awesome Breakfast Pizza (V)

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) :

Dough

  • 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

Topping

  • 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

  • 5dl natural yogurt
  • Thyme

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!

 

Vegetarian Vietnamese Spring Rolls (V)

Vegetarian Vietnamese Spring Rolls (V)

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!

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!

Warm Beetroot Couscous Salad (V)

Warm Beetroot Couscous Salad (V)

This is actually something I did in a panic realizing I hadn’t done grocery shopping for the weekend. Happens more often than you would think. But I tend to keep some things in the fridge and cupboard that will keep for a long time for just those times. In this case it was beetroots. I had a talk with a chef once who said the pain and suffering that comes with fresh beetroots just aren’t worth it. And I agree even though I always try to use fresh products and making all the things from scratch (except for obvious stuff like butter, cheese, peanutbutter etc.). So I use the already peeled and cooked beetroots. Although, not the ones with vinegar. However this resulted in a very nice ovenroasted dish with couscous and a mustard vinaigrette.

 

For 2 servings you will need:

  • 1 pack (4 medium beetroots)
  • 1 handful sugarsnaps
  • 5-8 mushrooms
  • 4-5 mini leeks (or a half of a regular sized)
  • 0,5-1 dl uncooked couscous (depending on you hunger)
  • 2 tablespoons chopped chives
  • 1 teaspoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 teaspoons vinegar (I used malt vinegar)
  • 2 teaspoons water
  • Oil for roasting
  • Salt and Pepper

Start with putting the beet roots that you have cut into wedges on an oven tray together with the leeks and mushrooms. Pour some oil over and add some salt and pepper. Put it in the oven on 200 degrees for about 20 minutes.

While you’re waiting for the oven stuff, make the vinaigrette. Chop the chives and mix with the Olive oil, vinegar and water. And some salt and pepper and that’s it my friends (for the vinaigrette at least).

Put the couscous in a saucepan and our boiling water over, just as much to cover it. Put a lid on and let it sit for 5-10 minutes. I used wholegrain couscous, I think that the taste is a bit more full and round, although I rarely like wholegrain pasta.

When everything is done, put it all on a plate and pour the vinaigrette over.

Swedish Midsummer Hangover Breakfast

Swedish Midsummer Hangover Breakfast

This weekend is the Swedish midsummer. It’s not actually on the longest day since midsummer eve always happens on a Friday. On midsummer eve we eat pickled herring, eggs, sour cream, chives, new potatoes and of course strawberries. Some variations may occur. And then there is of course the “snaps”. A spicy kind of strong alcohol which must be drunk while singing a short song (they are basically about drinking “snaps”, all of of them). The singing comes more often the later it gets which then leads to the greatest hangover of the year. BUT the best thing is that there is leftovers to make really awesome breakfasts from.

 

For this breakfast you will need:

  • 2 Crispbreads (IKEA has the real deal, otherwise Ryvita works but get a thick kind)
  • 1 Hard boiled egg
  •  Sour cream/Creme fraiche
  • 1 small cold boiled potato
  • Chives
  • Pickled Herring (again IKEA, or Whole Foods)
  • Pepper
  • Creme cheese
  • Graved Lax or Smoked Salmon

Cut the egg in half. Assemble the “sandwiches”. One with Sour Cream/Creme fraiche, sliced potato, pickled herring, chives and som ground black pepper. The other one with creme cheese and the salmon. Done! Although, I warn you that the pickled herring might not be for everyone but it is definitely not as bad as “Surströmming” which basically is rotten fish, and somehow is a Swedish delicacy.