Sprouted Fig (The Smoothie Lover)
July 8, 2016
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A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

Sund sommer salat med quinoa, friske bær, sommergrønt og mangodressing

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

The past month I’ve done something I never thought I’d do; I’ve been travelling alone. China, Hong Kong and Japan. I suddenly had the money and time, so I decided to just go for it. And what an adventure it has been. To be fair, I didn’t travel completely on my own. I met up with 12 other amazing people from all over the world in Beijing and 13 new in Tokyo – all complete strangers. The only thing I knew was that they all wanted to travel the world just like me.

I’ve learned so much, had innumerable amazing experiences, met the sweetest people and, as a bonus, talked nothing but English for a month – the longest period of time ever, and I can really feel how much my spoken English have improved, which is absolutely fantastic since I love that language.

Den sidste måneds tid har jeg gjort noget, jeg aldrig troede, jeg ville gøre: Jeg har rejst rundt alene. Kina, Hong Kong og Japan dannede rammen for det vildeste eventyr. Hvis jeg skal være helt ærlig var jeg ikke helt alene – bare uden en ven eller familie. Jeg mødtes med 12 helt fremmede mennesker fra hele kloden i Beijing og 13 nye i Tokyo. Ingen kendte det mindste til hinanden, og det eneste jeg vidste var, at disse mennesker delte min kæmpe rejselyst med mig. Men det var ikke en klassisk gruppetur (næh, det er ikke lige mig), bare nogen rejsekammerater.

Jeg har lært utroligt meget af rejsen, fået de vildeste oplevelser og har mødt nogen af jordens sødeste mennesker – og som en bonus: Snakket mere engelsk end jeg nogensinde har gjort før. En måned uden et ord dansk. Jeg elsker, elsker det sprog, og kan prale med at mit talte engelsk er blevet markant bedre, jubi!

DSC_0751A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing. Billede 11-06-2016 02.20.47

One funny thing that hit me while I was gone: No matter how big your desire for wanderlust is, no matter how much you love another culture and no matter how absolutely mouthwatering the local food is you always, always, always, miss your food at home. I’ve met people who were willing to drink water from a tank with a fermented snake, order things they had no clue what was and try the most awful and morbid snacks from markets, because that’s what you do when you travel. I’ve had the most wonderful fried dishes seasoned with stuff I can’t tell what was if my life depended on it in China, eaten the most delicious traditional banquet where every single dish was unknown in Japan and tried the weirdest berries. And yet every single person, including myself, wouldn’t shut up about how much they missed food at home.

I think there’s safety in what you know. We are all creatures of habit after all.

En sjov ting ved rejser dog: Uanset hvor stor din rejse- og eventyrlyst er, uanset hvor meget du elsker en anden kultur og uanset hvor for sindssygt lækkert et køkken, det pågældende land har, savner man altid – altid! – sin egen mad. Jeg har mødt de vildeste mennesker, der ville drikke vand fra et kar med en fermenteret slange, spise de mest morbide snacks fra markeder og bestille mad, de havde no clue hvad var. Jeg har spist de lækreste kinesiske retter, krydret med ting, jeg ikke ville kunne fortælle hvad var, om så mit liv afhang af det, spist en helt sindssyg banket på sivmåtter iført kimono i Japan og prøvet de mærkeligste bær. Og alligevel snakker alle – inklusiv mig selv – konstant om, hvor meget de savner deres eget mad.

Der er tryghed i det, vi kender. Og så er vi alle de vildeste vanedyr.

Billede 21-06-2016 09.09.38A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing. DSC_0628

Which is why I didn’t hesitate to make this cornucopia of a salad filled with quinoa, fresh summer vegetables, melon and a ton of berries as soon as I walked in the door.

The salad is heavily inspired by this salad by Half Baked Harvest, but still so different (especially the dressing), that I dare call it my own.

Happy summer!

Hvilket 100p er derfor jeg fløj ind i køkkenet og lavede dette overflødighedshorn af en sommer salat, så snart jeg ramte hjem, fyldt med friske grøntsager, melon og et ton bær.

Salaten er meget inspireret af denne her fra Half Baked Harvest, men alligevel så forskellig, jeg vil tillade mig at kalde den min egen.

 

Quinoa Berry Summer Salad w/ Thai Inspired Mango Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

A very nutritious, refreshing and filling summer salad with berries, melon, greens and a wonderful, tangy mango dressing.

Ingredients

  • 1 cup quinoa + 2 cups water + ½ tsp. salt (or 2,5 cups cooked quinoa)
  • 1 package fresh, leafy greens
  • 1 big, thick slice of watermelon
  • 3 cups berries of choice (I used blackberries, strawberries, blueberries and blackcurrant)
  • 3 cups cherry tomatoes (I used a mix of yellow and red)
  • ½ cucumber
  • 4 tbsp. pine nuts
  • Dressing
  • 1 small ripe mango
  • 2 tbsp. rice wine winegar
  • Juice from 1 lime
  • 2 tbsp. sweet chilli sauce
  • 2 tbsp. soy sauce (or tamari sauce)
  • 1 small chilli
  • 1 big chink of ginger
  • 2 cloves garlic
  • ¼ cup water (eventually a bit more, depending on how thick you want the dressing)

Instructions

  1. Start by cooking the quinoa by mixing quinoa, water and salt and boiling over low heat for 20 minutes (or until all liquid has been absorbed). Let cool completely.
  2. Make the dressing by skinning and cubing the mango and dump everything together in a blender and blend until completely smooth. Eventually add more water, if you want a thinner dressing. Cover and put in the fridge until use.
  3. Rinse all the greens and berries. Dry the salad, cut the tomatoes into halves and cube the watermelon and cucumber.
  4. Mix together cooled quinoa, greens, tomatoes, berries and cubed watermelon and cucumber. Roast the pine nuts and add them on top of the salad. Garnish with edible flowers (or as in my case just flowers which I made sure not to eat, hehe) and serve with the dressing on the side.

Notes

The salad keeps very well in the fridge for up to 3 days (check the leafy green though – if they are dark and limp, the salad is no good anymore).

http://sproutedfig.com/quinoa-berry-summer-salad-w-thai-inspired-mango-dressing/

April 11, 2016

Super simple and very delicious salad of cauliflower rice and roasted almonds.

Simple og let lækker salat med blomkåls”ris”, ristede mandler og avocado. 

Super simple and very delicious salad of cauliflower rice and roasted almonds.

Once again I find myself apologizing for the absence here on the blog and on Instagram lately. And once again I have to repeat: It’s so good to be back.

The last 4 weeks have been crazy, hectic, amazing, stressful and wonderful. As the two previous years I’ve been in a musical at the theatre in my city together with a bunch of lovely people my age – and once again it has been the most amazing adventure in the world. I dare say the best yet. The team was beyond amazing – and I miss it more than anything in the world.

This weekend I turned 20 (whoah, I feel old… I am no longer a teenager?!) and I had the honour of celebrating it with just mentioned amazing human beings. Best birthday ever.

Endnu en gang må jeg tag emig selv i at undskylde for det ekstreme fravær for bloggen og Instragram. Og endnu en gang må jeg gentage mig selv: Det er – af hjertet – godt at være tilbage.

De sidste fire uger har været fantastiske, pressede, utrolige, glade, hektiske og eventyrlige . Som de to sidste år ha rjeg været med i en musical, vi spiller hvert år i teatret i min by sammen med den skønneste flok mennesker på min alder – og endnu en gang har det været det vildeste og gladeste eventyr. Holdet var fantastisk – jeg tør endda måske sige det bedste.

Denne weekend blev jeg så pludselig 20 (og Gud, jeg føle rmig gammel… Ikke længere teenager?!) og jeg havde æren af at fejre det med netop nævnte utrolige mennesker. Bedste fødselsdag!

Super simple and very delicious salad of cauliflower rice and roasted almonds.

Actually I’ve not only unplugged from cyber space. I’ve also spent way less time in the kitchen than usual, which has been extremely weird for me. I do however have a recipe or two ready for the blog – this amazing and incredibly easy cauliflower salad and two kinds of pizza, which I can’t wait to share.

Det crazy ved denne bloggerpause er, at jeg ikke kun har unplugged fra cyberspace. Jeg har også været meget mindre i køkkenet end jeg plejer, hvilket er meget underligt for mig. Meeeen, der er alligevel en enkelt eller to opskrifter på vej – denne skønne, nemme blomkålssalat og mine to nye yndslingspizzaer, som jeg glæder mig til at dele!

Super simple and very delicious salad of cauliflower rice and roasted almonds.Super simple and very delicious salad of cauliflower rice and roasted almonds.

It’s good to be back! Enjoy the salad lovelies.

Det er rart at være tilbage! Nyd salaten skønne I.

 

Cauliflower Salad with Roasted Almonds, Avocado and Thyme

Prep Time: 10 minutes

Yield: 4 servings

Super simple and very delicious salad of cauliflower rice and roasted almonds.

Ingredients

  • ½ cup (120mL) whole almonds
  • 1 small head (400 g.) cauliflower
  • 1 sprig fresh thyme, chopped finely
  • 3 tbsp. olive oil
  • 1 tsp. white wine vinegar
  • 1 tsp. honey
  • ½ tsp. coarse sea salt
  • Dash of pepper
  • 2 avocados
  • 1 small chunk parmesan (can be omitted)

Instructions

  1. Heat up a dry pan on the stove and roast the almonds on over high heat it until they are golden brown and give off a slightly roasted smell.
  2. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice. Transer to a bowl.
  3. Chop the roasted almonds slightly in the food processor (no need to clean in between) and mix them into the cauliflower together with the finely chopped thyme.
  4. Mix olive oil, white wine vinegar and honey to a simple dressing and pour over the salad. Add in salt and pepper and stir very well.
  5. Just before serving add in avocado and top with parmesan flakes.
http://sproutedfig.com/cauliflower-salad-with-roasted-almonds-avocado-and-thyme/

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://sproutedfig.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://sproutedfig.com/tomato-mozzarella-salad/

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://sproutedfig.com/spiced-zucchini-patties-bowls/

January 16, 2015

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

Sund og mættende salat med bagte rødbeder, sukkerærter, rucolasalat, kapers og senneps-yoghurt dressing

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

This is crazy! Have you ever heard of the IBO – the International Biology Olympiad? It is this huge competition where each country sends 4 of their best biology students – a really big thing. So two months ago I qualified for the national semi finals (NBO) – 30 students from the entire country was chosen, and this Sunday, Monday and Tuesday we met in Odense to compete. It was such a great experience. Everybody was so nice and we spend the evenings talking and laughing – you almost forgot it was a competition. I was so happy and proud to be one of the 30 best and really enjoyed my time there, but then things got even more crazy: On Tuesday the judges announced the 15 winners – the candidates for the national finals. And, and… I am one of them! I can’t believe it. I seriously didn’t think I could do it. I am officially in the absolute last run for the International Biology Olympiad. Wow.

Yes, I told you I am a nerd – but right now I just love it!

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Det her er for sindssygt! Har du nogensinde hørt om IBO – den internatiola biologiolympiade? Det er den her kæmpe store konkurrence, hvor hvert land sender 4 af deres bedste biologielever – en stor ting. For to måneder siden kvalificerede jeeg mig til semifinalen i den nationale olympiade (NBO) – 30 elever fra hele landet blev udvalgt, og den her søndag, mandag og tirsdag mødste vi så til konkurrenec i Odense. Det var en fantastsisk oplevelse. Alle de andre var så søde, og vi brugte aftenerne på at snakke og grine – man glmete næsten helt, at det var en konkurrence. Jeg var så glad og stolt af at være blandt de 30 bedste og nød hvirkelig tiden, men så skete der noget, der var endnu mere sindssygt: Tirsdag udråbte de så de 15 vindere – kadidaterne til den nationale finale. Og jeg er en af dem! Jeg kan ikke tro det. Seriøst, det troede jeg ikke jeg ville kunne. Men nu er jeg officielt med i det sidste opløb til OL i biologi. Internationalt. Wow.

Ja, jeg sagde jo jeg er en nørd – men lige nu gør det mig ikke noget.

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

Enough blabbering about biology – on to food. The semi-finals (ok, NBO again) took place at the University of Southern Denmark, where we also had lunch on Monday. I got this super delicious beet and mustard salad, which I really enjoyed. So I decided on remaking it at home.

I must say, this salad is way better when you eat it calmly at home and not with your head spinning with enzymes, hematocrit levels, spectrophotometers, fish’s anatomy and elephant seal’s life cycles and your stomach full of butterflies (;

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Nok biologisnak – nu til maden. Semifinalen (ok, NBO igen) var på Syddansk Universitet, hvor vi også spiste frokost. Jeg fik den her super lækre rødbedesalat med sennepsdressing, som var virkelig lækker. Så jeg prøvede at lave den igen, da jeg kom hjem.

Jeg må sige, at den smager endnu bedre, når du kan spise den i ro og mad uden hovedet fuld af enzymer, hæmatokritværdier, spektrofotometri, fiskeanatomi og søelefanters livscyklus og maven fuld af sommerfugle.

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

Beet & Sugar Snap Pea Salad w/ mustard dressing

Healthy and filling salad with baked beets, sugar snap peas, rocket salad, caper and mustard-yoghurt dressing

Ingredients

  • 500 g.(1,1 oz.) beets (preferably baby)
  • 250 g. (approx. 1 1/2 cup) sugar snap peas
  • 2 tbsp.caper
  • 1 big handful rocket salad
  • 1/4 cup almonds
  • ...
  • 1/4 cup plain greek yoghurt
  • 2 tbsp. mustard
  • 1 tsp. honey
  • Pepper

Instructions

  1. Preheat oven to 200°C / 390°F. Place beets on a baking sheet lined with baking paper and bake until soft, but not mushy ("al dente" is good). This takes approx. 40 minutes if using baby beets*
  2. Remove the skin and cut the beets into smaller pieces.
  3. Slice the sugar snap peas.
  4. In a small bowl mix together all the ingredients of the dressing (below the "..." in the ingredient list).
  5. Mix together beets, sugar snap peas, caper, rocket salad and dressing.
  6. Chop the almonds sprinkle them on top.

Notes

* Speed up the baking process by cutting the beets into smaller pieces. The salad stays fresh for up to one day if kept in an airtight container in the fridge.

http://sproutedfig.com/beet-sugar-snap-pea-salad-w-mustard-dressing/

December 25, 2014

Simple green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

Simpel grøn salat med spidskål, grønkål, mandler, avokado, høost og sennepsdressing.

Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

A very Merry Christmas to all of you!

I hope you’ve all had a wonderful Christmas so far. In Denmark we celebrate Christmas on the night of the 24th of December. It was such a wonderful night. Every year we celebrate Christmas with the whole of my mother’s family – 15 (+ 2 dogs) in total with an age span from 7 to 78 – and I can’t imagine a better way of celebrating it. We go to church, even though we aren’t that religious, and then we play some games, have a delicious dinner including the traditional dessert (I won one of the almond prizes!), dance – yep, dance – around the tree and then we open presents and eat sweets. Wonderful traditions. I am so grateful for my lovely family.

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Different from English version (:

Glædelig jul alle sammen!

Jeg håber alle har haft en skøn juleaften. Hvert år holder vi jul med hele min mors familie – 15 mennesker i alt i alderen 7 til 78 år – og jeg kan ikke forestille mig en bedre måde at holde jul på. For på trods af aldersforskellen er det altid utroligt hyggeligt, og jeg elsker at der er mennesker alle vegne.

Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette. Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette. Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

It is funny how sometimes the things you just throw together become a hit. Like this salad. I just wanted to make a quick salad for lunch for the entire family yesterday. We happened to have some pointed cabbage and kale so that was what I used to make this salad. Nothing special I thought. But then a lot of people started telling me how good it was. It started my my 10-year-old cousin, who took one bite, looked at me and said, “This salad is great”. My grandmother (who’s a brilliant chef) even asked for the recipe. I did really like it myself, but nevertheless I was a tad surprised since it literally took me just 3 minutes to throw together. But pleased all the same. Because there is no better thing than making something others like.

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Det er sjovt, hvordan det nogle gange er de ting, der lige smides sammen, der bliver et hit. Som denne salat. Jeg ville bare lave en hurtig salat til frokosten for hele familien i går. Vi havde tilfældigvis lidt spidskål og grønkål, så det var det, jeg brugte i denne salat. Ikke noget specielt. Men så begyndte folk at rose mig for salaten. Det begyndte med min tiårige fætter, der tog én bid, kiggede på mig og sagde: ”Det er en virkelig god salat”. Min mormor (som er en eminent kok) spurgte endda efter opskriften. Jeg synes da også selv den var god, men var alligevel en anelse overrasket, da det bogstaveligt talt tog mig 3 minutter at smide det hele sammen. Men også glad. For der er intet bedre end følelsen af at lave noget mange kan lide.

Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette. Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette. Green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

For this salad I used a Danish cheese called hay-cheese, which I really love. I don’t think you can get it outside Denmark though, but you can sub with Primadonna or Pecorino (or a good parmesan if you must).

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Til denne salat brugte jeg en dansk ost kaldet høost, vi køber hos ostehandleren i vores by (Farum). Jeg tror godt man kan få den andre steder, men ellers kan du bruge primadonna eller pecorino (eller en god parmesan, hvis det er nødvendigt).

Kale & Cabbage Salad w/ almonds and mustard vinaigrette

Prep Time: 5 minutes

Yield: 8 servings (side)

Simple green salad with sweetheart cabbage, kale, almonds, avocado, cheese and a delicious mustard vinaigrette.

Ingredients

  • 1 tbsp. mustard
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil
  • 1 scallion
  • 1 clove garlic
  • Pinch salt
  • A drop of honey
  • ...
  • 3 stalks of kale
  • 1/2 head of pointed/ sweetheart cabbage
  • 1/3 cup (0,7 dL) almonds
  • Chunk cheese (hay, pecorino, primadonna - see notes)
  • 2 avocados

Instructions

  1. Start by making the dressing: Mix together mustard, lemon juice and olive oil. Slice the scallions finely and press the garlic (or chop it finely). Add it to the dressing. Season with salt and honey. Set aside.
  2. Make the salad my chopping the kale and slicing the cabbage finely (as if you were making coleslaw).
  3. Chop the almonds and cube the cheese and avocados. Add it into the salad.
  4. Add the dressing and mix very well.
  5. Serve right away or store covered in the fridge for up to one day.

Notes

For this salad I used a Danish cheese called hay-cheese, which I really love. I don’t think you can get it outside Denmark though, but you can sub with Primadonna or Pecorino (or a good parmesan if you must).

http://sproutedfig.com/kale-cabbage-salad-w-almonds-and-mustard-vinaigrette/

 

Thanks to my lovely mom for letting me borrow her pretty hands.

December 18, 2014

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

SUPER SALAT M/ BLOMKÅL, GRANATÆBLE, AVOKADO, MANDLER OG BRØNDKARSE

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

I am finally done with the big assignment, I’ve been talking about, which means time for doing whatever you want and time for Christmas. It has been interesting but also hard to make the assignment, though I am still in high school. Danish high school is said to be more like a thing in between high school and college than actual high school. And the grade counts for two grades on my final average when I graduate next summer, which ultimately determines which educations I can get into. I’ve been doing experiments at the pharmaceutical company Lundbeck and everything. So the last two weeks have been intense. Every single senior in the entire country has been sitting with a mountain of papers, books, reviews, science data, novels and survey results. And the only topic of conversation with fellow seniors has been SRP. I look forward to a Facebook feed without all the SRP-related stuff – ridiculous memes and shouts for help.

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Så blev det sidste punktum i min SRP (den store opgave, man laver i 3.G) sat og papirerne sat i mappen. Det er en fantastisk følelse at stå med de fire tykke mapper med opgaven i hånden. De sidste to uger har været ret så intense. Hver og en 3.G-elev i hele landet har siddet begravet i bøger, reviews, artikler, spørgeskemaer, forsøgsdata, romaner og billeder. Og hver gang jeg har talt med en med-3.G’er er samtalen faldet på SRP. Nu glæder jeg mig til frihed, jul, ferie og en Facebook-feed der ikke er ved at sprænges med SRP-ting – alt lige fra latterlige memes til råb om hjælp.
CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESSCAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS
Okay, so I lied. Not the last two weeks. I finished last Sunday :3 Well, roughly. Then I took a break Monday and enjoyed a day walking around in Christmas-decorated Copenhagen, where after I got back to my desk a edited the entire thing on Tuesday. I just haven’t told any fellow seniors – because I know it would stress me out if I knew some people were done but I wasn’t. Don’t worry, I didn’t hurry through it – but I did start before most others did, and I can be quite efficient when I want to (;

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Okay, jeg løj. Ikke de sidste to uger – jeg var færdig i søndags :3 I det store hele i hvert fald. So jeg tog en pause-dag mandag og nød hele dagen i smukke juledekorerede København, hvorefter jeg igen plantede mig ved skrivebordet og rettede hele opgaven tirsdag. Men sh! Jeg har ikke fortalt nogen andre 3.G’ere at jeg blev færdig før tid, for jeg ved, at jeg ville blive utroligt stresset, hvis jeg vidste nogen var færdige, når jeg ikke var. Bare rolig, jeg har ikke jappet det igennem – men jeg startede før de fleste andre.
CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

So I’ve had plenty of time for running, walking the dog, see some friends and creating delicious lunches and breakfast the last days, having finished before time. Particularly two salads have been very popular in my kitchen: the delicious quinoa salad with roasted carrot pesto, To Her Core kindly made for my blog, and this incredible super food cauliflower salad. A wonderful and colourful salad, which is fairly easy to make, insanely delicious and pretty filling.

Also as you can see I’ve been playing a bit with gifs…

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Så jeg har haft massere af tid til at løbe, gå ture, se venner og lave lækker morgenmad og frokost. Specielt er to salater gået igen i de her dage: den lækre quinoa salat med gulerodspesto, To Her Core lavede til bloggen og den her skønne blomskålssalat. En dejlig og farverig salat, som er let at lave, utrolig lækker og rimelig mættende.

Og så har jeg, som I kan se, fjollet lidt rundt med nogle gifs…

Cauliflower Avocado Salad w/ pomegranate

Yield: 2 servings (or 4 servings if used as a side dish)

Super food salad with cauliflower, avocado, pomegranate, almonds and watercress.

Ingredients

  • 1/2 head of cauliflower
  • 1 small pomegranate
  • 1 avocado
  • 1/4 cup almonds
  • 1 big handful of fresh watercress
  • 1 tbsp. olive oil
  • 1/2 tsp. flake salt (sea salt)
  • Pepper to taste
  • Optional: fresh mint

Instructions

  1. Cut the cauliflower into small bouquets and place them in a food processor. Blend until it resembles rice - approx. 10 seconds.
  2. Take out the seeds from the pomegranate, cube the avocado and chop the almonds and watercress coarsely.
  3. Mix blended cauliflower, pomegranate seeds, avocado cubes, almonds, watercress and olive oil in a big bowl. Season with salt and pepper.
  4. Serve right away.

Notes

This salad keeps fresh in the fridge for one day.

http://sproutedfig.com/cauliflower-avocado-salad-w-pomegranate-blomkals-avokado-salat-m-granataeble/

 

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

CAULIFLOWER SUPER SALAD W/ POMEGRANATE, AVOCADO, ALMONDS AND WATERCRESS

 

 

 

November 27, 2014

Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts.

Frisk superfood jule salat med rødkål, granatæble, æbler, appelsiner, tranebær og massere af nødder.

Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts.

First of all Happy Thanksgiving to all my American friends out there!

I hope you’ll all have a lovely day. I can’t help but being a little jealous. Thanksgiving sounds like a wonderful thing but not until this year did I realise what a big thing it actually is. My Instagram and Snapchat is packed with lovely pictures of people heading home from college or relaxing in a Christmas-decorated living room. I could definitely use a day with my family (and delicious food – I wouldn’t mid that either (;

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Normalt ville jeg skrive det samme på engelsk og dansk, men jeg synes ikke det giver meget mening lige her. I dag er det nemlig amerikanernes helt store helligdag: Thanksgiving. Jeg kan ikke lade være med at være en lille smule jaloux. Thanksgiving lyder som en rigtig hyggelig ting, men det er ikke før i år at jeg har fundet ud af, hvor stor en ting det egentlig er. Specielt min søde exchange søster har fortalt mig om det, og min Instagram og Snapchat er fyldt med billeder af folk fra den exchange, jeg lavede med en skole i USA sidste år og søde mennesker fra blog-verdenen, der er på vej hjem fra college eller sidder i en hyggelig og varm stue. En dag med familien (og lækker mad (; ) lyder helt fint for mig.

 

Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts. Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts. Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts.

 

I hope you’ll all forgive me for jumping on to Christmas already. With no Thanksgiving Christmas is definitely the thing I look forward to mostly right now.

In Denmark there is no fresh salad on a traditional Christmas table. I think it is a relic from the old days where you didn’t get fresh produce during winter. Anyway, I can’t live without my salad. And to be honest I don’t really love the Danish Christmas food. I hate to admit it. But potatoes (people who read my blog on regular basis knows I don’t like those), duck, gravy and warm pickled red cabbage just aren’t my kind of food. So I’ve developed this insanely delicious fresh salad with red cabbage, fruit and a ton of nuts and dried fruits.

My absolute favourite Christmas and winter salad. I just realised I’ve actually mentioned it before.

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Er det for tidligt at starte på julen? Nej vel…

Har du nogensinde tænkt over at der faktisk ikke er nogle friske grøntsager på et traditionelt dansk julebord? Jeg tror det er et form for levn fra gamle dage, da man ikke kunne få frisk frugt og grønt om vinteren. Jeg kan simpelthen ikke leve uden frisk salat. Og jeg hader at skulle indrømme det, men jeg er faktisk ikke den store fan af julemad. Kartofler (hvis du læser min blog ofte ved du, jeg ikke bryder mig om dem), and, flæskesteg, brun sovs og varm rødkålssalat er bare ikke mit yndlingsmad. Så gennem årene har jeg udviklet denne super lækre salat med frisk rødkål, frugt og uendeligt mange nødder og tørrede bær. Lidt råkostagtigt, men super lækkert. Kald det retro.

Min yndlings vinter- og julesalat. Jeg fandt lige ud af jeg faktisk har snakket om den her salat før.

 

Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts. Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts. Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts. Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts.

 

…But I do loooooove the Danish Christmas dessert – Risalamande (check out my healthy version of it right here). And all the snacks and clementines!

Hey! This salad’s got pomegranate – oh how I love those small gems. I just had to point that out. Sorry.

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…Men jeg eeeeeeeeelsker risalamande (prøv min opskrift på sund risalamande her). Og alle snacks’ne og klementiner

Hey! Der er granatæble i den her salat. Jeg elsker de små røde brillanter. Ja, jeg blev lige nødt til at pointe det ud…

 

Fresh Christmas Salad // Frisk julesalat

Prep Time: 10 minutes

Fresh superfood Christmas Salad with red cabbage, pomegranate, apples, oranges, cranberries and nuts.

Ingredients

  • ¼ head of red cabbage
  • 1 orange
  • 1 apple
  • 1 pomegranate
  • 25 g. pecans (1 big handful)
  • 25 g. hazelnuts (1 handful)
  • 2 tbsp. dried cranberries
  • 4 small dried figs

Instructions

  1. Cut the cabbage into fine strips and cube the orange and apple. Take out the pits from the pomegranate
  2. Chop the nuts coarsely and cut the figs into smaller pieces.
  3. Mix everything together in a large bowl and serve.
  4. The salad is good the day after, but definitely best when freshly made.

Notes

Feel free to add in all the nuts and dried fruits your heart desires. It'll only make it better (;

http://sproutedfig.com/fresh-christmas-salad-frisk-julesalat/

October 14, 2014

A super delicious and nourishing salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

En super lækker og sund salat med granatæble, bagt squash, ahorn karamelliserede pekan nødder og tahini dressing

Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

 

Summerhouse. Rain. Tea. A good book. Big knits. Cooking.

Six things that are essential ingredients in the perfect cosy relaxing day. Today was such a lovely day, thanks to autumn holiday. I’ve pretty much spend the day dancing around in the summer house kitchen making delicious food while wearing one of my big knits, photograph the outcome and listening to Stephen Fry reading Harry Potter and The Deathly Hallows (yep, I’m such a geek, 4th time reading that series). Everything while it was raining cats and dogs outside.

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Sommerhus. Regn. Te. En god bog. Store striktrøjer. Madlavning.

Seks ting, der tilsammen udgør ingredienserne i den perfekte hygge- og afslapningsdag. Og lige netop sådan en dag har det været i dag takket være efterårsferie. Jeg har stort set brugt hele dagen på at tulle rundt i sommerhus-køkkenet og lave lækker mad iført en af mine store dejlige striktrøjer, fotografere resultatet mens jeg lyttede til Stephen Fry læse op af Harry Potter og dødsregalierne. Alt imens det stod ned i stænger udenfor. Skønt!

 

Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

 

Autumn produce is definitely some of my favourites. I mean, I love the asparagus of spring and the first rhubarb in the summer, but there is something about mushrooms, squash, beets, nuts and apples. I had to make a salad with all of my favourite things.

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Efterårsafgrøder er helt sikkert nogle af mine yndlings råvarer. Jeg mener, jeg elsker forårets første asparges og sommerens rabarber, men der er bare noget over svampe, græskar, grønkål, rodfrugter, nødder og æbler. Jeg måtte bare lave en salat med alle mine yndlingsefterårsting!

 

Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing Autumn salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

 

I found the most beautiful muscat squash at the grocery store this morning, and with Harry Potter in my ears and the ain pouring down outside, this salad came to life. Definitely one of my favourites.

Oh, and for dinner I made this delicious mushroom pasta dish (yep, one of the seldom times where I eat pasta) and this delicious salad – both made by two of my favourite bloggers.

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Jeg fandt det smukkeste Muscat de Provence græskar oppe ved grønthandleren i formiddag og med Harry Potter i årene og regnen væltende ned uden for trissede jeg rundt i køkkenet og kreerede denne salat. Helt sikkert min nye yndlings.

Oh, og til familien lavede jeg denne skønne svampe pastaret (jep, en af de sjældne gange jeg spiser pasta) og denne lækre salat – lavet af to af mine yndlingsbloggere.

 

 

Autumn Salad

Yield: 4 servings

A super delicious and nourishing salad with pomegranate, roasted squash, maple caramelized pecans and tahini dressing

Ingredients

  • ¼ muscat squash (900 g.) (or other squash)
  • 2 tbsp. olive oil
  • 1 tbsp. honey
  • 80 g. pecans
  • ¼ cup maple syrup
  • 3 tbsp. tahini
  • 1 tbsp. honey
  • 1 tbsp. lemon juice
  • 2 tbsp. water
  • 1 pomegranate
  • ½ head savoy cabbage

Instructions

  1. Preheat oven to 200°C / 390° F. Split the squash in quarters and scoop out the seeds. Cut into wedges and place them on a baking sheet with non stick paper. Mix the olive oil and honey together and brush the squash wedges with it. Bake in the oven for approx. 20 minutes – or until tender.
  2. Heat up a small pan. Lower to medium heat and add on the pecans. Pour the maple syryp over the nuts immediately after and caramelize the pecans. Make sure to stir very often. Pour out onto a piece of non-stick paper when almost all liquid is evaporated.
  3. Make the dressing: stir together tahini, honey and lemon juice. Then thin with water (you might want to add a little more).
  4. Chop the cabbage finely and take out the seeds from the pomegranate.
  5. To assemble: place cabbage on the bottom of a big bowl. Then add the squash. Sprinkle on pomegranate and pecans and drizzle with dressing.
http://sproutedfig.com/autumn-salad/