Cream Cheese Carrot Muffins with Pumpkin Spice Mix

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Wow these muffins are so delicious and then they are actually healthy, each muffins contains around 115 calories, so they are also low calorie, a total win win 🙂 I still have a lot of carrots in my garden, so I had to find a way to get rid of some of them, so of course I baked lots and lots of muffins, I gave them a little twist of orange and it only made them even better.

How to make- (1)

Ingredients for 10 muffins:

200 gram grated carrots

2 eggs

100 gram cream cheese

160 gram flour

25 gram walnuts (chopped)

100 gram Greek yoghurt 2%

Juice and grated peel from one orange

75 gram Sukrin Gold (or sweetener of your choice, you can also use brown sugar, but then only use around 40 gram,  at least if you want to cut down on the calories)

2 tsp. cinnamon

2 tsp. all spice

1 tsp. ginger powder

1 vanilla pod (or powder)

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

Method:

Preheat the oven for 175 C degrees.

Whip the eggs first, and mix in the Greek yoghurt and 50 gram of the cream cheese.

Stir in the orange juice and grated peel.

Add the flour and all the spices + the baking soda and baking powder and whip it thoroughly.

Add the grated carrots and walnuts, and whip it again.

Pour the dough in 10 silicone mold and top them with the rest of the cream cheese.

Bake them for around 20-22 minutes, depending on the oven.

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Butternut squash Risotto with panchetta, goat cheese and walnuts

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This risotto is like an explosion of flavor, it’s so delicious. Perfect for the fall weather, where you just want to curl up with some lovely comfort food, but even though it is comfort food, it doesn’t mean that it’s unhealthy, because I actually manage to make this one relatively low calorie (122 calories per 100 gram) to the delight of the readers who are missing some of the more healthy recipes lately, yes I know recently there has been a few cake and pizza recipes, but sometimes it’s nice not to care about calories 😉

Ingredients for four persons:

250 risotto rice

1 liter chicken or vegetable broth

100 gram pancetta

1 Butternut squash

2 deciliter white wine

150 gram goat cheese

30 gram of chopped walnuts

25 gram parmesan cheese

Fresh thyme

1 tbs. cooking oil

3 garlic cloves

1 leek

Salt & Pepper

Method:

First you prep your ingredients: Chop garlic and leek very fine, peel the butternut squash and cut it in to small cubes, fry the pancetta crispy on a pan. Boil a liter of water and add a broth cube.

Heat up the oil on a sauté pan and add the leek and garlic, afterwards you add the risotto rice and stir a little, then you add the butternut squash and stir a little more.

Now you add the white wine and let it simmer a little.

Slowly you add the broth, one deciliter at the time, until there is no more.

Stir in the rest of the ingredients and let it simmer 2 more minutes.

 

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Italian week: Recipe for Orecchiette with salsiccia and a guide for Puglia

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I really love to travel, and this year has not been an exception, I have already been in Thailand, Italy and France. When I went to Italy, we stayed in the Puglia Region, and it was amazing, so beautiful and they make so much amazing food. We spent a few days in Alberobello first, where I had this delicious pasta dish with broccoli and Italian sausage, and it quickly became my new favorite dish, I have tried to recreate it the best I could and the result turned out great, but first a little highlight of what to do when you are in Alberobello… a little hint is: EAT ALL THE TIME, well there also was time to go see these little cute Trulli Houses:Alberobello guide

These houses are all over the town, and it is also possible to rent them to live in them, we did and it was so cozy. Trulli Houses are on UNESCOS world heritage list, and they really give the little town a special look, and is a must see if you are in Puglia. The first records of Trulli being built in Puglia date from around the 14th century. The likely reason for their design was to create housing that could be easily demolished, enabling the feudal lord to avoid paying taxes on new settlements as well as making it easy to remove unwanted tenants.

The rest of Alberobello is just as great as the Trulli houses, there are literally food everywhere, from small cheese shops to markets where you can buy all sorts of olives. Every day for lunch I had a pasta or pizza, but for entrée always the same, my new passion when it comes to cheese: Burrata with Parma ham. Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it a crazy good flavor. OMG I am so sad that you can’t just buy this cheese in a normal supermarket in Denmark.

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When you are in Puglia it is possible to eat very cheap, and still get amazing food, but if you want to splurge a little, then there are a Michelin restaurant, it is not near as expensive as when you eat Michelin Food in Denmark, but is still cost a bit more than all the other restaurants we visited. The place is called Il Poeta Contadino, and it has been there for ages, we talked to the head chef, and he was really nice and told a lot about the place. If you are a wine enthusiast, this is also the place to go, I have never seen such a huge wine menu, it was a book with around 200 pages. Here is a little selection of the food we had that evening, only local food and ingredients.

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So this was all I had about Alberobello. But back to this week’s recipe:  Orecchiette with salsiccia (Orecchiette actually means little ear, how cute is that?). If you have trouble finding the Orecchiette pasta, then you can just substitute for another, just make sure it is a good pasta, life is too short for low quality pasta. I have bought the Italian sausage salsiccia in a chain called Irma, but you can also get it at your butcher.

Ingredients for 2-3 persons:

250 gram Orecchiette

200 gram Italian sausage

1 deciliter of the pasta water

1 medium broccoli

1 tbs. olive oil

1 deciliter grated parmesan cheese / you can also use pecorino

1 tbsp. Dried chili flakes

3 garlic cloves

Salt and pepper

Method:

Bring a large pot of salted water to a boil. Add the orecchiette and boil according to the bags directions.

In the meantime, in a large sauté pan, heat 1 tablespoon of the olive oil over medium high heat. Pour the sausage into the sauté pan and fry, until lightly browned, add the garlic; cook for 1 minute more.

Add the rem, broccoli, salt and red pepper flakes. Cook, until the broccoli is tender-crisp, 3-4 minutes. Stir in the pasta water, and add the parmesan cheese, simmer for a few minutes.

Drain the pasta and add it to the sauté pan.

Serve it with a littl emore grated cheese.

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Bruchetta with Pea Puree, fresh Mozzarella and crispy Parma ham

IMG_5843redThis one is a winner, it is something I usually eat for lunch in the weekends, and you can definitely make this bruschetta if you are expecting guests for brunch/lunch.

Ingredients for two persons:

2 large slices of toasted ciabatta bread

1 fresh mozzarella

300 gram of peas, blanched in boiling water for one minute

4 slices of Parma ham

A handful of grated parmesan cheese

4 tbs. of the best olive oil you can find

2 tbs. lemon juice

Salt and pepper

Method:

Turn the oven on 200 C and lay the Parma ham on a baking sheet, cook it until it’s crispy (make sure to keep an eye on it all the time)

Blanch the peas.

Pour peas, 2 tbs. olive oil, lemon juice, parmesan cheese, salt and pepper in a food processor and blend until you have a puree.

Toast the bread.

Spread the puree between the two slices of bread, and top with mozzarella, ham and some more olive oil.

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Chorizo Pizza with green peppers

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It’s weekend tomorrow so let’s celebrate with a home made pizza and never mind the calories 🙂 I always love a good pizza, so here is a recipe to satisfy your pizza craving, the combination of chorizo and green pepper is amazing and I never get tired of it.

Ingredients:

(makes one pizza, make it double you you are two)

Pizza dough:

150 gram pizza flour

1½ deciliter water

20 gram yeast

2 tbs. olive oil

1 tsp. salt

Topping:

100 gram  mozzarella

8 slices good quality chorizo

Tomato sauce:

1 can of good quality canned tomatoes (or 5 fresh tomatoes)

1 garlic clove

Fresh basil

1 tsp. dried oregano

Salt and pepper

Instructions:

Mix yeast with the water (the water should not be to warm or to cold), then mix it with salt, olive oil and flour. Set the dough away for an hour, and then it should be ready.

Make the tomato sauce: Put all the ingredients in a blender and blend. Heat it up in a casserole and let it simmer for five minutes. Since you only need a ladle full of the tomato sauce for one pizza, you can just freeze the rest for the next time you are in the mood for pizza.

Turn on the toven for 250 degrees, put the pizza baking stone in the oven before you heath it (or else it will break)

Roll out the dough with a rolling pin, to circle that fits with the pizza stone.

Put the topping on the pizza, starting with the tomato sauce.

Take the stone out of the oven (careful, it’s insanely hot) and place the pizza gently on it, and bake it for 10 minutes.

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