Rhubarb Clafoutis – it tastes like summer

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Rhubarb is the perfect summer food and you can use it for so many things, you can juice, make a crumble, make a trifle, and it will just be delicious, because of the amazing flavor there is in the rhubarbs. This time, I decided to use some of the last rhubarbs for a Clafoutis, a really easy cake/dessert that is also really good with plums or cherries. This is really easy, so if your now very experienced with baking, this is perfect.

Ingredients:

450-gram rhubarb

5 tablespoon sugar

3-deciliter milk

1 vanilla pod

3-deciliter flour

2 tablespoon of melted butter

A little icing sugar

 

Method:

Wash the rhubarbs and cut a little from the top and the bottom. Cut them out in little cubes and pour 2 table spoon of sugar on them, let it sit for about 15 minutes while you do the rest.

Stir eggs, milk, vanilla, the rest of the sugar and flour in a bowl, and half of the melted butter. Stir until the dough doesn’t have any lumps. Grease a dish and pour in a little of the dough. Bake it in the oven for 5 minutes on 180 degrees C for 5 minutes.

Take out the dish and pour first the rhubarbs in it and then the rest of the dough. Bake the Clafoutis for another 25-30 minutes until it’s golden. Add a little icing sugar on the top and serve it with some sour cream or vanilla ice.

You can make this the day before and heath it up in the oven.

Happy baking!

I post recipes, traveling tips and  on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂

 

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Grilled Nectarine Salat

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I loooove summer, and all the amazing food that comes with it, especially all the delicious salad-combos. Do you know that grilled food is divine? It is absolutely the most flavorful side you can get with you grilled meat. I have posted a grilled peach salad before on the blog, and this time I wanted to do a grilled nectarine salad, and it is just as amazing, and the nectarines are in season a bit earlier than peaches, so you can start grillin’ you fruits in June already, winning!

Ingredients:

2 handfuls of rocket salad

4 nectarines

1 buffalo mozzarella cheese

3 tablespoons of roasted pine nuts

1 tablespoon of dark balsamic

1 tablespoon of acacia honey

2 tablespoon of olive oil

 

Method:

Remove the nectarine pits

Grill the on each side

Mix balsamic, olive oil, salt and pepper and honey

Place the rocket on a platter with the rest of the ingredients and pour over the marinade, voila you have delicious summer salad.

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Pappardelle with salsiccia, asparagus and mozzarella

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There is nothing like a good pasta dish, and if you make sure to buy good quality ingredients, even the most simple pasta dish can end up and be the best meal you had all week. This is also fast food, meaning that you can make it in 20 minutes, so it’s perfect for those evenings when you come home tired and just want easy and delicious comfort food.

Ingredients for two persons:

250 pappardelle pasta (I buy it fresh, it tastes amazing)

200-gram salsiccia (get it at you butcher or at some of the really good supermarkets)

300-gram asparagus, remember to trim the ends.

1 fresh mozzarella (Buffalo Mozzarella is the best)

3 tbs. roasted pine nuts

A handful grated parmesan cheese

2 spring onion

2 garlic cloves

1 tbs. cooking oil

Dried chili flakes

Salt and pepper

Method:

Get the pasta water boiling.

Chop the garlic and spring onion, heat some oil on a sauté pan and throw on the garlic, spring onion and salsiccia. Add salt, pepper and chili flakes.

Set the pasta to cook (if its fresh pasta, it should only be about 3 minutes)

Pour the asparagus on the sauté pan.

When the pasta is done mix it with the rest of the ingredients in the sauté pan. Add the pine nuts, parmesan and mozzarella.

I post recipes, traveling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂

 

 

 

Grøn Thai-karry – verdensretter for to

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Jeg har haft fornøjelsen af at teste nogle af Knorrs verdensretter og min favorit er helt sikkert grøn karry. Faste læsere af bloggen vil også vide at jeg er ret glad for det asiatiske køkken, især det Thailandske står mit hjerte meget nært. Og det var jo super nemt, for der var både ris og en dejlig karrypaste med i pakken, samt eksta krydderi og tørrede chilier, hvis man gerne vil have det sådan lidt spicy, som jeg jo gerne vil, og hvis man ikke er så vild med spicy mad, så undlader man bare chilierne. Så jeg skulle bare købe en dåse kokosmælk og nogle grøntsager. Skal det være helt rigtigt, så skal der de der små helt runde Thailandske auberginer i en grøn karry, men dem kunne jeg ikke opstøve, så jeg improviserede bare lidt. Jeg lavede min vegetar med tofu, men kylling, svinekød eller stor lækre tigerrejer havde også gået. En anden helt fantastisk ting ud over det var super nemt at lave, er at det er uden kunstige farvestoffer og smagsforstærkere, og det er alttså meget rart at det man putter i munden ikke er er fyldt med mærklige tilsætningstoffer.

Nu rejser jeg jo meget og når man først har prøvet alle de fantastiske smage i Thailand vil man jo gerne tage det hele med hjem, så dem man kender også kan smage. Og her er Knorrs verdensretter for to, altså rigtig fine for man kan nemt lige invitere sin veninde over og så servere hende en lækker Thai-Curry.

Ingredienser:

1 pakke Knorr Thai Green Curry

1  blok fast tofu

1 rød peberfrugt

1 bakke slikærter

2 fed hvidløg

Saften fra en halv lime

1 bund koriander

1 dåske kokosmæk

1 lidt chiliolie

Fremgangsmåde:

  1. Sæt risen over og kog den efter pakkens anvising
  2. Steg tofuen hårdt af i en wok med chiliolie med med nogle hakkede hvidløg.
  3. Skær peberfrugten ud og smid den i wokken.
  4. Tilsæt karrypasta og derefter kokosmælk.
  5. Tilsæt det tørrede thaikrydderi, og de tørrede chilier, samt lidt lime saft og frisk koriander.
  6. Lad det simre et 5-10 minutter og drys masser af frisk koriander over til sidst.
  7. Server retten sammen med risene.

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Chocolate Muffins with Zucchini

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I wanted to make zucchini muffins for quite a while, and I also wanted to make them low calorie, and now I finally got around to it, and they result was just as I hoped. They completely satisfy your chocolate cravings, but they are still only around 110 calorie per muffins, so they are actually lunch box material, what’s not to like?

Ingredients for 10 muffins:

250 gram grated zucchini

70 gram Sukrin Gold (Or sweetener of your choice)

160 gram flour

65 gram dark cocoa powder

30 gram dark chocolate, chopped

2 eggs

120 gram Greek yoghurt 2%

1 vanilla pod

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.

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

Add the grated zucchini and chopped chocolate.

Pour the dough in 10 silicone molds.

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

 

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I post recipes, travelling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂

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