Spiced Red lentil, sweet potato and coconut soup

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I set out to make a Dal but changed my mind half way through cooking and ended up with this delicious and healthy vegan soup, packed with goodness and perfect for a cold winters day.
I didn’t make the soup too spicy as I wanted my baby Harry to have a taste but if you like heat then add more chilli. My father will travel to London from Sweden tomorrow and stay with us for the week. I’m planning to make this soup for him, he loves spicy food so I will probably triple the amount of chilli and serve Harry something else…… …..continue reading
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Cauliflower fried Rice with Oyster Mushrooms, Dill and Cashew Nuts

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Cauliflower rice has become a big thing amongst healthy eaters in the last few years. I have heard about it, stumbled over it on social media but never tried it until this weekend.
We spent the afternoon at the local farmers market and I picked up a nice big cauliflower head. When we got home Seb took the boys out for a walk and I set to experiment in the kitchen with what would be my first attempt to making cauliflower rice. I had been giving the dish some thought in the previous week and decided I wanted to try it with mushrooms and dill. I will definitely make this dish again and also try different flavour combinations. There is one I’m working on so watch this space……

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Roasted Sweet potato and Chickpeas with Harissa Yoghurt. Served with Kale, Pomegranate, Orange and Pecan salad

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The first time I had a ‘massaged’ kale salad was at my cousins Christmas party in Sweden last year. One of her friends had made it, it was a healthy Ceasar salad and I remember thinking how can raw kale be so nice? The friend of my cousin told me that the secret to nice raw kale was to give it a quick massage as this would make the green leaves softer.
When I told Seb that I was making him ‘massaged’ kale salad for dinner he took the mick out of me. But he too, is now a convert and ……..love raw kale.
I have paired the salad with roasted sweet potato wedges topped with harissa yoghurt and crispy roasted chickpeas.

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Roasted Jerusalem Artichoke with Caper Dressing

img_3294-croppedOver the last few days, when I have been walking past the green grocer, I have seen a box of purple carrots and thought to myself that I must pick some up and cook with them. After seeing a friend this morning I happened to walk past again and finally bought some. This dish was created.
We ate this dish with some grilled goat cheese on the side. The combination worked very well but you could also serve with meat or other vegetable dishes.

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Roasted Roots and Quinoa Salad

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I have been making many roasted vegetable salads lately. There are two reasons for this, first of all I love roasted vegetables and secondly they are great when you try to cook and have a unpredictable 8 month old baby to care for. I sometimes prepare the vegetables during his morning nap. This makes the dinner preparation so much easier. The salad can be served warm or cold, on it’s own or as a side with meat or other vegetable dishes.

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Cinnamon, Seed and Nut Granola

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Granola is my go to breakfast. I make a jar every other week. Depending on what I have at home, the granola turns out differently each time. I have made this batch with a generous helping of cinnamon, as this adds a great flavour, and chopped almond. I pack my granola full of seeds and nuts but you could also add some dried fruit. Remember that if you are adding dried fruit, mix this in and bake in the oven for the last 5 or 10 minutes or you end up with burned crunchy bits in your breakfast bowl.
I normally eat the granola with some natural yoghurt and add some fresh berries or fruit depending on what’s in season. Raspberries, blueberries, grated apple…… the chose it yours.
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Spiced roasted Chickpeas, Cauliflower, Plum Tomato salad with Coriander and Lime Yoghurt

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I don’t particularly like chickpeas in their whole form. I find the consistency a bit weird. I have tried to like them but no…..
Now I can say I love them whole!! When roasted they turn nice and crunchy.  Make sure to serve them when they are still warm as they loose their crunch when they cool. They are still really nice but have more of a chewy consistency.
I’m so glad over my recent revelation as this is a great healthy addition to any salad. The peas for this salad got an Indian spiced twist but you could play around with the flavouring. Next on my list is to mix them with crushed garlic and rosemary.

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Walnut and Nutmeg energy balls

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When we where younger our father used to make a cake called Žito. He called it “Stone cake”. This cake is traditionally eaten during Slava, a Serbian Orthodox tradition celebration the family’s patron saint. The cake is made by boiling whole wheat grains and then adding cream, sugar, ground walnuts and nutmeg. It was not the most appetizing looking cake, like it’s name it looked like a grey stone, but the flavour was great!
The cake came to mind after taking to my father the other day. He is going to Belgrade for the Autumn to do some writing and hold a talk at the institution of Time. There is a bakery in central Belgrade that sell the most amazing Žito, served with whipped cream.
These energy balled are nothing like the cake but the flavour of walnut and nutmeg inspired them. They only take minutes to make,
Enjoy!
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Soya marinated Tofu Summer rolls with Peanut sauce

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My sister came over for dinner, and I made summer rolls as this is one of her favourite dishes.
Summer rolls are really easy to make as long as you make sure to prepare all the ingredients properly before the rolling begins. I have filled mine with marinated baked tofu and crunchy vegetables and it’s the peanut sauce that bring them alive. The sauce is so delicious you could eat it with a spoon (this is what my sister did).
The traditional Vietnamese summer roll is filled with rice noodles, herbs and prawns. The beauty of summer rolls is that you can fill them with anything that you fancy. You can alter them depending on what you have in the fridge.

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Miso Aubergine with Soba noodles and Peas

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We have returned back home in London after six wonderful weeks in Sweden with family and friends. It was sad to leave but I was also looking forward to coming home and getting back into routine, both for the boys and for myself. And off course to be reunited with Seb! Casper is back at nursery and will start “big school” in two weeks.
One of the first things I did after coming home was to plan a healthy menu for the week. I have to admit that I over indulged during my time away. This is what I cooked today.
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