The Smoothie Lover
August 30, 2015
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Halva recipe – tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.

Halva opskrift – tahin karameller der smager ligesom flødekarameller. Sunde og uden raffineret sukker.  

Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.

I am the kind of person who brings back food as souvenirs from vacations (as all of you who follow me on Instagram knows). There is just something special about buying authentic, local foods right from the manufacturer in some small shop or booth and bringing it home in your own suitcase all by yourself. No big containers and mass import. It makes me oddly happy.

In Israel I was lucky enough to get to visit a small, family-owned, 200-year-old halva and tahini factory. It was so nice to see such an old factory with all the old machines and hear about the old methods for roasting sesame seeds.

Aaaaand I had to buy a big jar of tahini and a huge chunk of halva.

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Jeg er en af de der skøre mennesker, der tager mad hjem som souvenirs fra ferier. Der er bare et eller andet over at købe noget lækkert, lokalt mad direkte fra producenten og selv tage det med hjem i kufferten – helt uden om masseproduktion og store containerskibe.

I Israel var jeg så heldig at få lov at besøge en 200 år gammel tahin og halva fabrik, hvor de producerede tahin, som de gjorde for 200 år siden – på det helt samme maskiner!

Og ja, selvfølgelig skulle der en båtte tahin og et stort stykke halva med hjem, det skulle der da.

Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free. Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.

So, what is halva? The quick answer is “my new favourite sweet”.

Halva is a kind of tahini fudge which they serve everywhere in Israel. I fell in love at the first bite. It tastes like tahini and have the loveliest consistency on earth. And it’s not even that bad for you. Can you imagine?

Halva is made from nothing but tahini and honey. That’s it. Full of healthy fats from the sesame butter and made completely without refined sugar. Uhm, yes please!! Okay so halva might not exactly be good for you considered the big amount of honey. But then again – you only need a bite or two. And it is certainly better than usual fudge and caramels.

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Så, hvad er halva? Mit nye yndlingsslik.

Halva er en form for tahin karameller, som de serverer alle steder i Israel. Det smager som tahin og honning og har den lækreste konsistens. Og så er det endda ikke så usundt, som man skulle tro. Halva er nemlig lavet af tahin og honning. That’s it. Stopfyldt med sundt fedt fra sesam smøret og helt uden rafineret sukker. Jatak! Okay, der er indrømmet ret meget sukker i pga. honinnegn, men så igen – det er bedre end så meget andet.

Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free. Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free. Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free. Halva recipe - tahini fudge that tastes just like old-fashioned caramels. Healthy and refined sugar free.

Coming home I had to make my own halva. (Un)fortunately it didn’t turn out exactly like the one I had in Israel. But I decided to share the recipe anyway, because guess what? It tastes exactly like good old cream caramels (with a hint of sesame, but who’s complaining here?) – you know, those made with butter, heavy cream and sugar. It must be magic! Really.

So here it is. Enjoy a piece of sticky, sweet caramel – all natural!

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Da jeg kom hjem blev jeg simpelthen nødt til at prøve at lave halva selv. (U)heldigvis blev det ikke præcis som det, jeg fik i Israel. Men opskriften skulle alligevel på bloggen, for der skete noget magisk… Resultatet smager nemlig fuldstændig som gode gammeldags flødekarameller (med et hint af tahin, men jeg klager ikke) – du ved, de gode gamle klistrede lysebrune (lækre) karameller lavet med smør, fløde og sukker. Hvis det ikke er magi, ved jeg ikke hvad det er.

Så værsgo’ og nyd et lækkert stykke klistret karamel – helt naturligt!

Tahini Fudge aka. Faux Halva

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 20 pieces

Ingredients

  • ½ cup honey
  • ½ cup tahini
  • Eventually ad-ins: pistachios, almonds, cranberries…

Instructions

  1. In a small pot heat up the honey ‘till it reach the “soft-ball” state (118°C / 235°F). Meanwhile heat the tahini slightly in another bowl. Once the honey is hot, add in the warmed tahini and stir very well.
  2. Eventually add in nuts or dried fruits.
  3. Pour into a small dish covered with baking paper and refrigerate for 1 at least 1 hour before cutting into smaller squares.
  4. Store in an airtight container in the fridge.
http://thesmoothielover.com/tahini-fudge-aka-faux-halva/

August 22, 2015

Easy cauliflower rice bowls with marinated tofu, cilantro and avocado.

Let brokkolirisret med marineret tofu, koriander og avokado. 

Easy Tofu Stir Fry with Cauliflower Rice Pilaf #glutenfree #grainfree

It feels oddly unreal to be back behind my computer in my little room in little Denmark after one of the most amazing weeks in my life at the World Science Conference Israel (WSCI) in Jerusalem. The past 7 days have been utterly amazing with incredibly interesting lectures from 15 Nobel laureates (I especially enjoyed the micro biology ones), exiting tours around Jerusalem and last but lot least new wonderful friends from all over the world – all insanely smart and incredibly sweet and open young science students.

The fact that so many students with so many different backgrounds and cultures and get along so well just makes me think that we really aren’t that different from each other. And I hope one day everyone will realize that.

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Det er en meget mærkelig følelse igen at sidde hjemme bag min computer på mit lille værelse i lille Danmark efter en af de mest fantastiske uger til World Science Conference Israel (WSCI) i Jerusalem. De sidste syv dage har været spækket med spændende foredrag fra bl.a. 15 nobelprismodtagere (specielt mikrobiologiforelæsningerne var spændende), utrolige ture rundt i Jerusalem og sidst men ikke mindst nye venner fra hele verden – alle urealistisk kloge og helt fantastisk søde og imødekommende unge science studerende.

At så mange forskellige mennesker med forskellige baggrunde og forskellige kulturer kan bliver venner på så kort tid får mig virkelig til at tænke på, at vi slet ikke er så forskellige. Og det håber jeg alle en dag vil indse.

Photo by Zoog Productions

Photo by Zoog Productions

IMG_0848-minsdfghj IMG_1012Easy Tofu Stir Fry with Cauliflower Rice Pilaf #glutenfree #grainfree

Israel is amazing! It was a very special feeling to be looking at the Western Wall with the Dome of the Rock in background knowing the big Christian cathedral and the Holy Sepulcher was just around the corner. So much religion gathered in one place.

Also when it comes to food, Israel is amazing – and a paradise for vegetarians. I’ve been eating so many super delicious salads, loads of falafels, tons of fresh fruit and my own weight in hummus. The Israeli population is a composition of people from all over the world – which means the cuisine includes the best of all cuisines.

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Israel er fantastisk. Det var en meget underlig følelse at stå og kigge på Grædemuren med kuplen fra Klippemoskeen i baggrunden og vide, at den kristne kirke og dermed det hellige gravkammer lå lige rundt om hjørnet. Så meget religion samlet på et sted.

Også når det kommer til mad er Israel et skønt land – og et Mekka for vegetarer. Jeg har spist så mange lækre salater, massere af falafler, bjerge af frisk frugt og noget nær min egen vægt i hummus. Den Israelske befolkning består af mennesker fra hele verden – og derfor er det Israelske køkken en god blanding af den bedste mad fra hele kloden.

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Photo by Zoog Productions

Easy Tofu Stir Fry with Cauliflower Rice Pilaf #glutenfree #grainfree DSC_0067-min DSC_0145-min DSC_0192-min

I have a recipe or two I’d love to share with you all, but first I wanted to share this super delicious dish I made just before going to Israel. It is a lovely and tasty easy dinner. And most importantly: it’s fork food – yes!

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Jeg har en opskrift eller to at dele med jer, men først får I lige den her super lækre ret, jeg lavede lige inden, jeg tog af sted. Den er så skøn og let at lave. Og så er det mad, man kan spise i en skål med kun en gaffel – min yndlings.

Easy Tofu Stir Fry with Cauliflower Rice Pilaf

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: Serves 4

Ingredients

  • TOFU
  • 2 tbsp. honey
  • 1 thumb sized piece of ginger
  • 1 tbsp. soy sauce
  • 3 tbsp. sesame oil
  • ½ tsp chili flakes
  • 200 g. firm tofu (1 package)
  • CAULIFLOWER
  • 1 small head of cauliflower
  • 2 tbsp. sesame oil
  • 1 clove garlic
  • 1 big handful of cilantro
  • Pepper and salt to taste (I used a smoked kind – very delicious)
  • 1 big avocado
  • Sesame seeds for topping (eventually toasted)

Instructions

  1. TOFU: Place tofu between two pieces of kitchen towels and place something heavy on top to drain the tofu. Let drain for min. 10 minutes. Meanwhile make the marinate my grating the ginger and mixing everything together. Cut the tofu into ½ inch pieces and let marinate for min. 10 minutes.
  2. CAULIFLOWER: While the tofu marinates make the cauliflower pilaf. Cut the cauliflower into smaller pieces and place them in a food processor. Blend until it resembles rice. Heat up sesame oil on a big pan. Mince the garlic and fry it in the oil for 5 minutes. Add on the cauliflower rice and fry for 5-10 minutes – until al dente.
  3. While the cauliflower cooks, fry the tofu pieces in coconut oil or ghee until all the marinate had been soaked up.
  4. When the cauliflower rice is al dente add in chopped cilantro and season with salt and pepper.
  5. Serve by adding cauliflower pilaf to 4 bowls, then tofu and top with more cilantro, avocado pieces and sesame seeds.
http://thesmoothielover.com/easy-tofu-stir-fry-with-cauliflower-rice-pilaf/

Easy Tofu Stir Fry with Cauliflower Rice Pilaf #glutenfree #grainfree

 

August 14, 2015

Next Level Oatmeal

En vinder-havregrød

TOASTED OATMEAL! Toasting your oats before cooking adds a heavenly nutty taste

It’s without hesitation that I hereby claim oatmeal to be my favourite breakfast food ever. I seriously love how versatile oatmeal is. I love being creative when I cook (Really? What a surprise – it’s not like I am a food blogger or anything (; ) – and you can add anything to oats. The possibilities are endless. I usually try different kinds of toppings or add in all different fruits and vegetables etc. etc.

But then this week I suddenly had the idea of toasting the oats before cooking them. It was brilliant! And the idea was very popular on Instagram.

Toasting the oats brings out an amazing nutty flavour – I dare say it takes the oatmeal to the next level. And even without adding much more work to the process – you simply toast the oats in the same saucepan as you’d cook them in.

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Det er uden tøven at jeg hermed erklærer havregrød for min yndlingsmorgenmad. Jeg elsker virkelig hvordan de små gryn kan bruges i alt og tilsættes alt. Jeg elsker at være kreativ, når jeg laver mad (I know, sikke en overraskelse… at det skulle komme fra en madblogger (; ) – og havregrynet ved gud en af de bedste ting at eksperimentere med. Alt kan tilsættes. Frugt, nødder, kydderier, grøntsager.

Men så fik jeg den ide at tørriste selve havregrynene.

Og den ide var meget populær på Instagram.

Havregrynene får den lækreste nøddeagtige smag, når man tørrsiter dem. Så lækkert, jeg tillader mig at kalde det her ”next level havregrød”. Helt uden ekstra arbejde og opvask – de ristes nemlig i den selv samme gryde, som de koges i.

 TOASTED OATMEAL! Toasting your oats before cooking adds a heavenly nutty taste

But toasted oats isn’t the only new thing. I’ve also made a cooking video for the first time in my life. It was so much fun and I am fairly pleased with the result. It’s not perfect, but it’s a start. I was very inspired by the lovely Thea from Baking Magique. Seriously, you have to check out her wonderful videos. I love them – beautiful filming and clipping! One day I hope I am able to make such gorgeous films too.

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Tørrsitede havregryn er ikke det eneste nye her. For første gang i mit liv har jeg nemlig lavet en youtube film. Dadadaammmm… Vildt ikke? Jeg er ret tilfreds med resultatet, selvom den ikke er perfekt. Men det er en start.

Jeg var indrømmet lidt inspireret af søde Thea fra Baking Magique. Kun laver simpelthen de skønneste små film. ”Når jeg bliver stor” vil jeg være lige så god til at lave film som Thea (;

Oh, and something crazy happened a month ago – I got chosen as one of the Danish delegates for the World Science Conference in Israel. So I am going to Jerusalem TOMORROW! I can’t believe it. I am so honoured and so happy – and I can’t wait to go there and meet all the other delegates from the entire world, and to be nerdy an entire week, and to explore Jerusalem and Tel Aviv. I’d be updating from my personal Instagram account for those who are interested (:

Happy weekend!

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Åh, og endnu en vild ting – jeg er blevet udvalgt til at deltage i World Science Conference i Israel i næste uge! Er det ikke vildt?! Så jeg tager til Jerusalem I MORGEN. Arh, kan slet ikke vente. Jeg updater lidt undervejs på min personlige Instagram.

Ha’ en skøn weekend!

Toasted Oatmeal

Cook Time: 10 minutes

Yield: Serves 1

Next Level Oatmeal. Toasting the oats creates a heavenly nutty taste.

Ingredients

  • 1/4 cup oats
  • 1 tbsp. buckwheat groats (can be omitted)
  • 1/2 cup water
  • 1/2 cup milk of choice (I used almond)
  • 1/4 tsp. salt
  • 1/2 banana

Instructions

  1. Place the oats in a small sauce pan and toast over medium heat until they brown slightly and smell nice.
  2. Add in buckwheat, water, milk and salt and cook for approx. 5 minutes.
  3. When th porridge starts to thicken, slick the banana thinly and add the slices to the porridge.
  4. Cook until you reach your desired texture.
  5. Top with ANYTHING!
http://thesmoothielover.com/toasted-oatmeal/

August 8, 2015

Bean pasta with spinach, garlic and parmesan. Super easy, no carb and gluten free.

Bønnespaghetti med spinat, hvidløg og parmesan. Super let, low carb og glutenfri. 

Bean pasta with garlicky spinach and parmesan. No carb, gluten free

There is something beautiful about words. There is nothing cooler than to be able to express yourself through written worlds. To write beautiful novels. To master language. Authors are my heroes and I am in awe of poets. I love symbolism, oxymorons and anagrams. The best treasures are well-written books.

I love creative writing.

And I suck at it.

My deepest desire is to one day be good at writing (which is also why I started to write in Danish too). I’ve wracked my brain for some clever or witty thing to say for the past hour – but my dear brain runs around by itself in some imaginary universe, whistling happy songs and only managed to pull itself together long enough to say:

Tralalaa, oh, “garlicky” is a nice word, yes indeed it is…

*Sigh*, we’ll go with that for now -.-

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Ord er noget af det smukkeste, der findes. Noget af det sejeste i verden er at kunne udtrykke sig selv på skrift. At kunne skrive smukke romaner. And have sproget i sin hule hånd. At kunne lege med det. Kaste rundt med ordene. Skabe billeder, symboler, oxymoroner, anagrammer… Forfattere er mine hverdagshelte og jeg beundrer, ja nærmest tilbeder, digtere. Der findes ingen skat større end en velskrevet bog.

Jeg elsker creative writing.

Og jeg stinker til det.

Min helt store drøm er en dag at kunne skrive smukke tekster fulde af billeder og liv (hvilket også er derfor jeg startede med at skrive dansk). Den sidste time har min hjerne slået flikflak for at finde noget klogt, sjovt eller skørt at skrive. Men min søde hjerne render rundt i sit eget univers og fløjter glade sange for sig selv og havde kun lige selvbeherskelse nok til at kigge på denne post en brøkdel af et sekund og sige

Tralalalaaa, hey ”garlicky” er for resten et ret så sjovt ord, ja det er det…

Så ja, ”garlicky” er et sjovt ord -.-

Bean pasta with garlicky spinach and parmesan. No carb, gluten free DSC_0992Bean pasta with garlicky spinach and parmesan. No carb, gluten free DSC_0951

DSC_0622

I’ve naved it Lockhart^^

Also, here are some more pics from Sicily.

Other words I find utterly nice:

– Turmoil (seriously, say that to yourself nice and slowly a couple of times…)

– Algae

– Peasant

– Overalls

– Tendency

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Og her er lidt flere billeder fra Sicilien.

Andre underligt sjove ord:

– Turmoil (nej seriøst, smag lige på ordet – det er skønt)

– Algae

– Peasant

– Overalls

– Tendency

Bean pasta with garlicky spinach and parmesan. No carb, gluten free e Bean pasta with garlicky spinach and parmesan. No carb, gluten free

And now – PASTA! I found a bag of bean pasta at the local supermarket – and it’s my new favourite thing! Seriously that stuff is amazing. I threw something together and ended up with an amazing dish. Super simple, extremely fast and utterly delicious.

Comfort in a bowl.

Enjoy!

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Og nu – PASTA! Jeg købte den skønneste pakke bønne-pasta fra à la eco i Kvickly den anden dag – og bønne pasta er hermed min nye favoritting! Jeg smed lidt hvidløg og noget grønt på en pande og voila – en ny aftensmads favorit.

Super simpel, dejligt hurtigt og smadder lækker.

Værsgo!

Bean Pasta w/ Garlicky Greens

Yield: Serves 4

Bean pasta with spinach, garlic and parmesan. Super easy, no carb and gluten free.

Ingredients

  • 3 cloves garlic
  • 1 scallion
  • 1 tbsp. ghee or coconut oil
  • 1 big package of spinach
  • 1 package (g.) been pasta (or any other pasta of chioce)
  • Chunk (50 g.) parmesan cheese
  • 1 tbsp. olive oil
  • Salt and pepper

Instructions

  1. Mince the garlic and scallion.
  2. Melt the ghee or oil in a big sauce pan and fry the garlic and scallion on it for 5 minutes. Add on the spinach and fry until it collapses.
  3. Meanwhile cook the pasta according to the package instructions. I cooked mine two minutes less that what the package said, because I like them al dente – especially in this recipe.
  4. Grate the parmesan cheese on a mandolin making flakes of parmesan.
  5. Just before serving, throw the pasta unto the saucepan and toss to combine. Pour over the olive oil and season with salt and pepper.
  6. Transfer to a bowl and add on parmesan cheese.
http://thesmoothielover.com/bean-pasta-w-garlicky-greens/

Bean pasta with garlicky spinach and parmesan. No carb, gluten free

July 31, 2015

Quick and delicious arugula and spinach salad with salmon, cherry tomatoes, chickpeas, capers, dill and homemade mustard vinaigrette

Hurtig og super lækker rukula og spinatsalat med laks, cherrytomater, kikærter, kapers, dild og hjemmelavet sennepsdressing

Salad with Salmon, Tomatoes, Chickpeas, Arugula and Capers

So I am currently travelling around on the beautiful island of Sicily with my family and some of our good friends – hence the silence here on the blog. I absolutely love it here. Sicily is stunning with it’s many cute old towns perched on the steep cliffs and small mountains and the clear blue blue blue water. Right now we live on a small old farm with an olive orchard which has been renovated and now has a dozen rooms for guests and a pool. They have their own huge vegetable garden and all the food here is local – and SO delicious (although they do eat rather a lot of meat). Once again I have so many new ideas for things to cook when I get home.

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Lige nu rejser jeg sammen med min familie og nogen af vores gode venner rundt på smukke Sicilien. Her er så skønt. Sicilien er utrolig smuk med alle dens små hyggelige byer, der alle ligger på bjergskråninger og det uvirkeligt blå hav. Lige nu bor vi på en gammel oliven-farm, der er istandsat så der kan bo en ti familier. De har deres egen kæmpe køkkenhave og al maden er lokalt – SÅ lækkert (selvom der er meget kød på menuen). Igen bringer jeg en masse ideer med mig hjem.

By Josefine T. Meineche By Josefine T. Meineche Salad with Salmon, Tomatoes, Chickpeas, Arugula and Capers

Despite the food being insanely delicious I miss my own kitchen and food, as it always happens at the end of a long vacation. I miss my oats (the Italians mostly eat cakes for breakfast – good thing they serve yoghurt and fruit too) and my vegetarian protein like chickpeas or lentils or tofu, which are all hard to come by here. Which is why I started thinking about this lovely salad I made before the vacation with chickpeas and smoked salmon.

During my exams I’ve been enjoying rather a lot of salads with salmon (I’m pescetarian for the record). Somehow all the salmon-consumption turned into a little game – to find the best salad with smoked salmon. This salad became my favourite! It’s so damn delicious and all the ingredients compliment each other very well. Definitely the first thing to make when I come home in three days!

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På trods af den lækre mad savner jeg nu alligevel mit eget køkken og min egen mad. Jeg savner min grød (Italienerne spiser mest kage til morgenmad – heldigvis serverer de også yoghurt og frugt) og vegetarisk protein som kikærter, bønner, tofu og linser (det meste vegetariske mad består nemlig af pasta og grøntsager…). Så kom jeg til at tænke på denne skønne salat med kikærter og laks, jeg lavede før jeg tog af sted.

I læseferien spiste jeg virkelig ofte salat med laks og al den lakse-spisning ændrede sig til en lille konkurrence med mig selv – at finde den bedste. Den her salat blev vinderen. Den er så skøn og ingredienserne passer super godt sammen. Helt sikkert en af de første ting, jeg skal lave, når jeg kommer hjem.

 

Salad with Salmon, Tomatoes, Chickpeas, Arugula and Capers By Josefine T. Meineche By Josefine T. Meineche

Salmon Salad feat. Chickpeas, Tomatoes & Capers

Prep Time: 10 minutes

Yield: 1 meal salad

Quick and delicious arugula and spinach salad with salmon, cherry tomatoes, chickpeas, capers, dill and homemade mustard vinaigrette

Ingredients

  • DRESSING
  • ½ tbsp olive oil
  • 1 tsp mustard
  • 1 tbsp. lemon juice
  • A drop of honey
  • Salt and pepper
  • 1 cup loosely packed spinach
  • 1 cup loosely packed arugula
  • 4 cherry tomatoes
  • 50-100 g. smoked salmon (depending on how hungry you are) *
  • ¼ cup cooked chickpeas (eventually canned)
  • 1 tbsp. chopped dill
  • 1 tbsp. capers

Instructions

  1. Mix together the ingredients for the dressing and season with salt and pepper. Let sit while you prepare the rest of the salad.
  2. Chop the spinach and arugula slightly and cut the cherry tomatoes into fourths. Cut the salmon into smaller pieces.
  3. Mix together spinach, arugula, tomatoes, salmon and chickpeas. Stir in the salad. Top with capers and dill and serve right away.

Notes

* Grilled or pan fried salmon works very well too, if you can't get smoked salmon .

http://thesmoothielover.com/salmon-salad-feat-chickpeas-tomatoes-capers/

July 17, 2015

A new take on the classic tomato salat

Moderne tomatsalat

Healthy Tomato Salat with buffalo mozzarella, red onion, salt and balsamic vinaigrette

Yet another lovely trip to the summerhouse is over. It has been such an amazing week with my brother, dad, uncle, aunt and two cousins – and a whole lot of people dropping in and out. The black wooden beach house with white windows and doors, which I am lucky enough to call my summerhouse, has been buzzing with life, happy people and sunshine.

Now we are on our way home – and tomorrow we will head for Sicily. I can barely wait.

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Endnu en gang drøner jeg hjem over Fyn og Sjælland efter en skøn tur i sommerhus. Det har været en skøn uge med min bror, far, onkel, moster, fætter og kusine – og en masse søde mennesker, der dumpede ind og ud af huset. Det sorte træhus med de hvide vinduer, jeg er lykkelig over at kunne kalde mit sommerhus, har hele ugen været ved at sprænges af liv og glade mennesker og solskin.

Nu vender vi så snuden hjemad – og i morgen går turen til Sicilien. Jeg kan slet ikke vente.

Josefine Tvermoes Meineche Healthy Tomato Salat with buffalo mozzarella, red onion, salt and balsamic vinaigrette Josefine Tvermoes Meineche

We have had so much delicious food in the summerhouse. My uncle is a master baker, my dad took care of the grilling and I… Well evidently I became the salad chef. No complains there. I love love love making summer salads all day every day.

I made a bunch of different salads – this tomato salad being my favourite of them. It’s perfect served as a side for grilled goods – veggies and meat (for those who eat that) alike. And it is a great way of enjoung the swett summer tomatoes now they are in season.

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Vi har spist så godt i sommerhuset. Min onkel er en mester-bager, min far har styret grillen og jeg… Ja jeg blev som sædvanlig udnævnt til salatkok. Jatak. Der er intet bedre end a få lov at nørde salater i lange baner.

Jeg har lavet utroligt mange forskellige salater – men den her tomatsalat snyder sig nok lige ind på førstepladsen over mine personlige favoritter. Så den måtte deles. Den er perfekt til grillede lækkerier – både grønt, kød (for de, der spiser det) og fisk (hint hint laks). Og så er den en skøn måde at få nydt de sommersøde tomater på.

Healthy Tomato Salat with buffalo mozzarella, red onion, salt and balsamic vinaigrette Josefine Tvermoes Meineche DSC_0022

NOTES

– Half a tablespoon sounds like a lot of salt, but it is wonderful in this salad. Salt goes very well with tomatoes – it makes them shed some liquid and intensify the taste of them.

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NOTER

– En halv spiseske lyder som en hel del salt. Men i den her salat er det slet ikke for meget. Salt og tomat går nemlig utroligt godt sammen – salten dræner tomaterne en smule for væde og fremhæver den milde tomatsmag på bedste vis.

Tomato Mozzarella Salad

Prep Time: 10 minutes

Yield: Serves 4

Fresh tomato salad with buffalo mozzarella, red onion and balsamic vinaigrette

Ingredients

  • 2 cups cherry tomatoes in different colors (I used yellow and red but purple would be a gorgeous addition)
  • ½ tbsp. coarse salt
  • 1 handful fresh basil (leaves and stems)
  • 1 small red onion
  • 1 ball of buffalo mozzarella
  • 1 tbsp. balsamico vinegar
  • ½ tbsp. olive oil
  • Pepper
  • Fresh basil for garnish

Instructions

  1. Half the tomatoes and mix them with the salt. Let sit for 5 minutes.
  2. Meanwhile chop the basil and slice the onion very thinly. Mix into the tomatoes. Let sit for another 5 minutes.
  3. Rip the buffalo mozzarella into mouth sized pieces. Stir them into the salad.
  4. Drizzle with balsamic vinegar and olive oil. Sprinkle on pepper and garnish with more fresh basil leaves.
http://thesmoothielover.com/tomato-mozzarella-salad/

July 11, 2015

Healthy Strawberry Custard Tart. Vegan and gluten free.

Sund jordbærtærte. Vegansk og glutenfri. 

Healthy Strawberry Custard Tart. Vegan and gluten free.

One thing that makes me incredibly happy as of late: I’ve bought a new lens. A 35mm 1.8/f prime. And I am in love. This makes me insanely happy, not for materialistic reasons – but because it is a clear sign means my photography is developing. I once read – and I couldn’t agree more – that you don’t become a good photographer by buying the most expensive equipment. So true! I hat it when people look at my photos and say: “well, but you do have a DSLR.” HSDKFSDKFEPGSJWQRR. Seriously?! Yeah, because the chef have got a good oven and the musician a good guitar. Bug off! The quality of my photos is the result of many hours of practicing – not the result of a good camera. Sorry for ranting (: Well, I love my new lens because it is a milestone for me:

I’ve outgrown my beginner’s lens.

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En glad ting: Jeg har købt mig et nyt objektiv. Et 35mm 1.8/f prime objektiv. Jubiii. Jeg elsker det simpelthen! Det gør mig så glad, ikke pga. materealistiske grunde, men fordi det er et symbol på, at mit fotografi udvikler sig. Jeg læste en gang – og jeg er meget enig – at du ikke bliver en god fotograf fra den ene dag til den anden ved at købe det dyreste udstyr. Det er SÅ rigtigt. Jeg hader når folk kigger på mine billeder og siger: ”Men du tager dem jo også med spejlrefleks.” askdhaksdhkj. Ja fordi man bliver en god kok af at have en god ovn og en god musiker af at have en god guitar. Not. Vil folk godt lade være med det? Smut! At mine billeder i dag er, som de er, skyldes mange timers øvelse – ikke mit kamera. (der i øvrigt er et af de billigste på markedet). Sorry, jeg skulle lige ud med det (: Well, jeg elsker min nye linse, fordi det er en milesten i min rejse mod at blive en god fotograf:

Jeg er vokset ud af min begynderlinse

Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.

On to this tart: A strawberry custard tart is a super delicious traditional Danish summer tart – I’d go as far as to call it a cultural heritage. You can buy it at any bakery. Seriously, every Dane have some kind of memory about this tart and I don’t think I’ve ever met a person who doesn’t like this one (except the weirdoes who don’t like chocolate…). And that is no surprise.

A crispy crust,

sweet custard,

dark luscious chocolate

and new strawberries

are what makes this tart irresistible. A combination made in heaven!

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Til tærten… Jeg tror ikke jeg kender en eneste, der ikke har et eller andet forhold til jordbærtærte. Og ingen, der ikke kan lide den (måske på nær de fjollede mennesker, der ikke kan lide chokolade…). Fuldt forståeligt. For hvordan man modstå kombinationen af en sprød lækker skorpe, mørk chokolade, sød creme og dejlige friske danske jordbær? Uimodståeligt.

Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.Healthy Strawberry Custard Tart. Vegan and gluten free. Healthy Strawberry Custard Tart. Vegan and gluten free.

I really wanted to make a healthy version of this gem of a tart. I went all the way and made it both vegan and gluten free. Everything tastes like the real deal except the custard, which despite being very delicious, admittedly tastes like almond milk. I love that taste, but if you want this tart to be just like the usual one – just clean – go ahead and swap the custard for this clean, low fat, refined sugar free custard.

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Jeg har længe gerne ville lave en sundere version af denne skønne skat af en kulturarv. Og så endte jeg med at tage den hele vejen og lave den ikke blot vegansk men også glutenfri. Det hele smager som det plejer – lige på nær cremen, der er super lækker, men indrømmet smager den af den mandelmælk, den er lavet med. Jeg elsker det, men hvis du vil have en tærte, der er mere som the real deal, og ikke har noget imod mælkeprodukter og æg (som jeg) så skift cremen ud med denne lækre fedtfattige creme. SÅ har du i hvert fald en lækker sommertærte, der smager som normalt – men som er så meget sundere.

Vegan Danish Strawberry Tart

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: Serves 4

Healthy Strawberry Custard Tart. Vegan and gluten free. This makes a small tart - double the recipe for a normal-sized tart.

Ingredients

  • CRUST:
  • ½ cup brown rice flour
  • ¼ cup buckwheat flour
  • ¼ tsp. fine salt
  • 2 tbsp. coconut oil, cold
  • 2 tbsp. maple syrup
  • 1 ½ tbsp. cold water
  • ...
  • VEGAN CUSTARD*
  • 1 cup almond milk
  • 1 ½ tbsp. cornstarch
  • 1 tbsp rice flour
  • 1 tbsp. agave syrup or maple syrup
  • Beans from half a vanilla pod (or 1 tsp. vanilla extract)
  • ...
  • OTHER
  • 40 g. dark chocolate (preferably sugar free)
  • 0.25 kg. (8oz.) strawberries

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. CRUST: In a medium bowl mix together rice flour, buckwheat flour and salt. Using your fingers or a fork crumble in the coconut oil until there are no lumps bigger than a pea. Add in the maple syrup. Stir in cold water until a dough forms. Press the dough out into a small spring form. Bake for approx. 15 minutes - or until the crust is golden brown. Let cool completely - eventually in the fridge.
  3. CUSTARD: Meanwhile make the custard. Mix everything together in a small pot. Whisk until there are absolutely no lumps of flour or starch left. Warm up the custard over medium-high heat whisking constantly. Once it begins to boil whisk even more vigorously - take it off the heat as soon as it begins to thicken. Pour out onto a plate and let it cool completely.
  4. Once the crust is cold, chop the chocolate and melt it over a water bath. Pour into the crust and swirl it around until it covers the entire crust (or use a brush).
  5. When the chocolate has hardened pour the custard into the crust. Half the strawberries and place them close to each other on the custard.
  6. Serve right away or store covered in the fridge for up to a day.

Notes

* If you don't mind dairy and want a tart more like the traditional one, use the recipe for the custard linket above recipe.

http://thesmoothielover.com/vegan-danish-strawberry-tart/

Healthy Strawberry Custard Tart. Vegan and gluten free.

July 7, 2015

Spiced zucchini patties with roasted carrot and garlic puree, grilled eggplant and sunflower seeds on a bed of spinach

Krydrede squashdeller med ristet gulerod-hvidløgscreme, grillet aubergine og solsikkefrø på spæde spinatblade

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

The last two weeks have been like a summer fairy tale. Wearing red-white hats my classmates and I have biked from home to home, relaxed in the summer heath, gone for midnight swims in the lake, seen the sun rise multiple times sitting on the shore with the arms around each other and danced all night. It has been amazing. But now I take off the hat. My two graduation weeks are done. Soon we are flying to all different corners of the world. And after summer we are not going back to school together. But we will always be 3T, our home-class. Thanks for the adventure!

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De sidste to uger har været et langt eventyr uden lige. Iført rød-hvide huer har vi fløjet fra hus til hus, daset i sommerheden, taget midnats-dukkerter i søerne, set solopgange siddende på bredden med armene om hinanden og danset og sunget hele natten. Det har været intet mindre end fantastisk. Men nu tager jeg huen af. Mine to studenteruger er brugt. Om lidt flyver vi til alle hjørner af verden på ferie. Og bagefter skal vi ikke tilbage i klasse sammen. Men for mig vil vi altid være 3.T – tak for eventyret!

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

My time as a graduate is done. I already miss it. But I am back in the blogging world – and that is the best comfort you can ever have. If you follow me on Instagram you might have seen that I worked two days at the central market in Copenhagen during the exams. It was an amazing experience – and very inspiring. One day I got the most delicious sandwich I’ve ever had (no joke) from SMAG (the company which we also bought the food for my graudation party from). It consisted of

an amazing sourdough bun

packed with spinach,

carrot purree,

a ton of sunflower seeds,

grilled eggplants drenched in olive oil,

and some beyond amazing zucchini patties with a firework of spices – cinnamon being the most significant of them.

Yes please!

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Så ja, min studentertid er slut. Jeg kan ikke helt forstå det. Men til gengæld er jeg tilbage på bloggen – og det er den bedste trøst, man kan få! Hvis du følger mig på Instagram, så du måske, at jeg i læseferien arbejdede to dage til et arrangement på Torvehallerne. Det var en fantastsik oplevelse – og inspirerende på mange måder. Den ene dag fik jeg den lækreste sandwich nogensinde (no joke) fra SMAG (som jeg i øvrigt også fik mad til mit studentergilde fra). Den bestod af

det skønneste surdejsbrød,

spinatblade,

gulerodspurre,

massere af solsikkekerner,

grillede auberginer, der drev af olivenolie,

og nogen helt fantastisk krydrede squashdeller, der smukt kastede rundt med tonsvis krydderier – kanel den mest markante af dem.

MUMS siger jeg bare!

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

I had to make such a sandwich myself! But I am a big bowl-freak and love food which you can eat using only a fork. So I transformed the sandwich into a bowl. But you can easily make it a sandwich by throwing everything in a sourdough bun – lunch to go.

The recipe looks long, but it’s actually very simple and easy to make. You can also just make the patties and serve them with your favourite salad.

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Jeg måtte lave sådan en sandwich selv! Jeg er lidt af en skål-freak og elsker mad, der kan spises med blot en gaffel. Så sandwichen blev tryllet om til en skål. Men smid hellere end gerne hele molevitten i en lækker surdejsbolle – DET er guf.

Opskrift ser lang ud, men den er faktisk super simpel. Hvis du vil kan du også bare lave dellerne og servere dem til en lækker salat.

Spiced Zucchini Patties Bowls

Prep Time: 1 hour

Yield: Serves 4 (smallish portions)

Spiced zucchini patties with roasted carrot and garlic mash, grilled eggplant and sunflower seeds on a bed of spinach

Ingredients

  • PATTIES
  • ½ cup chickpeas
  • 1 small zucchini
  • 1 scallion
  • 1 egg
  • ¼ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp cinnamon
  • ¼ tsp fine salt (or ½ tsp. sea salt)
  • Ghee for frying
  • ...
  • PUREE
  • 6 carrots
  • 4 cloves of garlic
  • 2 tbsp. olive oil
  • ½ tsp coriander
  • ¼ tsp fine salt
  • ½ tsp white wine winegar
  • ½ tsp honey
  • ...
  • EGGPLANT
  • 1 eggplant
  • Olive oil
  • ...
  • Sunflower seeds
  • Red basil
  • Spinach

Instructions

  1. Preheat oven to 200°C / 390°F
  2. PATTIES: Chop the zucchini and scallion. Blend everything together except the ghee. Cover and let it rest in the fridge for at least half an hour. Melt the ghee on a frying pan. Place tablespoon sized dollops of the zucchini mixture on the pan and fry over medium-low heat approx. 7 minutes on each side.
  3. PUREE: While the zucchini mixture resist make the puree. Cut the carrots into smaller pieces. Place the carrot pieces and garlic cloves on a baking sheet and drizzle with olive oil. Bake in the oven until the carrots are tender. This takes approx. 15-20 minutes. Place everything in a foodprocessor and blend until smooth.
  4. GRILLED EGGPLANT: While the carrots bake make the eggplant. Slice the eggplant into thin pieces (approx. 0.5cm / 0.2inch). Brush with lots of oil. Heat up a grill pan (or your grill) and grill the eggplant for 5 minutes on each side over high heat.
  5. BOWLS: Place the spinach leaves in a bowl. Add two or three patties, eggplant, a big dollop of carrot puree and top with generous amounts of sunflower seeds and basil.
http://thesmoothielover.com/spiced-zucchini-patties-bowls/

July 4, 2015

What a month – exams, graduation and tons of good food. Summer is here!

Hvilken måned – eksamener, translokation og en masse skøn mad. Hej sommer!

June

2 I made raw cheesecake for the first time – and I am on love // Rå cheesecake for første gang – ej hvor jeg elsker det

3 STRAWBERRY SEASON!!! // JORDBÆRSÆSON!!!

The best quinoa patties ever – recipe from the Green Kitchen Stories Cook Book // Verdens bedste quinoadeller – opskrift fra Green Kitchen Stories’ kogebog

5 Buckwheat-otto from the ever so amazing Dagmar’s Kitchen // Boghvede-otto fra den fantastiske Dagmar’s Kitchen 

6 I simply love Thea and all of her fantastic recipes at Baking Magique. These gluten free toasted granola bars were beyond amazing // Jeg elsker simpelthen alle Thea fra Baking Magiques opsrifter. De her lækre glutenfrie toasted granolabarer var intet mindre end untrolige

8 New plates from Broste CPH – my all time favorite brand when it comes to plates and bowls // Smukke nye tallerkener fra Broste CPH – uden tvivl mit yndlingsmærke, når det kommer til tallerkener og skåle

9 The month ended with a great dinner at Brdr. Price in Tivoli Gardens. Happy birthday dad! // Måneden sluttede med en lækker aftensmad på Brdr. Prices restaurant i Tivoli. Stort tillykke med fødselsdagen far!

June 30, 2015

(noun.) That time of the year where a lot of young people seem thoroughly relieved, people in white hats can be seen on every corner, strangers congratulate each other and open trucks decorated with flags, balloons and beech branches packed with dancing, smiling teenagers are a completely normal sight.

(see also) Graduation Time

direct translation: HAT TIME!

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Sorry for the silence – the last one and a half week has been amazingly busy. Yep, I just graduated high school. And what a time! My last two exams – oral math and oral Danish – were very close to each other so I’ve been working my butt off the last week of the reading period. It was tough, but it payed off, and the last week has been nothing but celebrations and happy times.

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There are so many lovely traditions when it comes to Danish graduation. And since I haven’t been able to cook up a new recipe, I thought I’d share some, because I love them all.

– You are not allowed to wear the hat before the last exam is over – but after that you almost don’t take it off for two weeks.

– You write and cut all different sorts of things and shapes in the hat according to what you do wearing it – seriously, there is like a million “hat rules”, and I love all of them.

– You have a final dinner with the teachers – we dance the traditional prom dance for the last time

– Most important: The party wagon tour, where you drive around in a big open truck and visit all of the homes and families of you “home-class” (I think it resembles “home room”). The best experience ever! What a tour!

– If you get an A in your last exam you have to run behind the wagon to the first stop. Our last exam was oral math, my home-class’ main subject – hence the picture above.

 

And now it is time for all the graduation parties and hanging around with friends. Thank God for summer vacation!

I’ll be back soon!

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Photo: Birkerød Gymnasium

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Photo: Birkerød Gymnasium

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