First and foremost: Thank you so much for the lovely wishes on a good vacation!
The feeling you have when getting home from a long travel might just be one of the oddest feelings in the world. You pause your everyday life to go on an adventure somewhere completely new and unexplored. Looking back it feels like one long roller coaster ride of wonderful experiences and new exiting inputs, where everything both melts together and stands out as clearly distinguishable adventures. And this amazing roller coaster ride just goes on and on, up and down, and all of a sudden you find yourself back home in your own home with tons of great adventures and priceless memories in your mental backpack, wondering if it all was just a dream.
And I love every single bit of it!
Først og fremmest: Tusind tak for alle de søde ønsker om en god ferie!
Følelsen af at komme hjem fra en ferie må siges at være en af de mærkeligste i verden. Du pauser din hverdag og tager uf på et utroligt eventyr et helt nyt og uudforsket sted. Når man ser tilbage føles hele turen som en lang rutschebanetur af vidunderlige oplevelser og nye inputs, hvor alt både smelter sammen og står som klare enkle eventyr. Og denne fantastiske rutschebanetur bliver bare ved og ved, og lige pludselig finder man sig selv hjemme i sit eget hjem med rygsækken fyldt til randen med eventyr og uvurderlige minder.
Og jeg elsker hver og en lille del af det!
And here I am. Back in little Farum after four absolutely amazing weeks in Thailand and Indonesia. I love South East Asia! It’s my third time (fourth if you count my trip to Singapore for the math competition) and it only gets better and better each time. This time I had the pleasure of exploring wonderful Indonesia – a place I haven’t been before. The nature there is absolutely stunning! Big rain forests, rice fields, an immeasurable amount of different animal species, azure blue oceans, black (yes) beaches – and whites -, volcanoes, mountains and – on Bali – moss taking over every new building making everything look like something from ancient times. But the best thing must be the unbelievably kind people living there making the whole experience even better.
Og her er jeg så. Tilbage i lille Farum efter fire ubeskrivelig fantastiske uger i Thailand og Indonesien. Jeg elsker Syd-Øst Asien! Det var tredje gang, jeg var der (fjerne, hvis man medtæller min tur til Singapore for at deltage i en matematikkonkurrence tidligere i år) og det bliver kun bedre og bedre hver gang. Denne gang havde jeg den glæde at besøge Indonesien – et sted jeg altdrig har været før. Naturen der er helt fantastisk! Store regnskove, rismarker, utælleligt mange forskellige dyrearter, azurblå have, sorte (ja) strande – og hvide strande -, vulkaner, bjerge, og – på Bali – mos der overgror alle nye bygninger, så alt ligner noget fra forhistorisk tid. Men det bedste ved det hele må være den utroligt venlige befolkning, der bare gør hele oplevelsen endnu bedre.
It’s funny – I always forget, that life goes on back at home. And in the blogging world. So I have a lot to catch up on ;) I’ve been looking SO much forward to reading all of your lovely blogs again, cooking, shooting, surfing around on Pinterest, Foodgawker etc., and last but definitely not least blogging.
Zuchinni noodels – or zoodles – is THE THING right now, so I figured I’d better jump onto the bandwagon, because those lovely green spaghettis look immensely delicious. And hey! No-carb spaghetti is always a good idea right? I decided to make a lovely pistachio and lemon pesto, because I love homemade pesto, and then top with wedges of peaches. I haven’t got any tool for making veggie noodles so I cut the pasta with a knife. It was a pain in the ass (please excuse my language) – but it was worth it! I do however recommend using a spiralizer or something like that ;)
This recipe makes more pesto than you’ll need for this dish, but that just means super duper delicious homemade pesto for you to enjoy the days after.
I’m SO glad to be back! Have a lovely weekend everyone!
Det er sjovt – jeg glemmer altid, at livet fortsætter derhjemme, når man rejser. Og at blogging verdenen lever videre. Så jeg har en del at have skulle samlet op på ;) Jeg har glædet mig så meget til at læse alle jeres dejlige blogs, lave mad, tage billeder, surfe rundt på Pinterest, Foodgawker osv., og ikke mindst blogge igen!
Squash spaghetti – kaldet zoodles – er THE THING lige i øjeblikket i blogverdenen, så jeg tænkte, at nu måtte det være tid til at hoppe med på vognen og lave zoodles, for de dersens grønne spaghetti ser simpelthen så lækre ud. Og hey! No-carb spaghetti er altid en god idé, ikke? Jeg besluttede mig for at lave en skøn pistacie og citron pesto, da jeg elsker hjemmelavet besto, og derefter toppe salaten med skiver af fersken. Jeg har desværre ikke noget værktøj til at lave zoodles, så jeg skar dem ud med en kniv. Det var en pain in the ass (beklager sproget) – men det var det værd! Jeg vil dog anbefale, at man bruger en spiralizer eller noget lignende ;)
Der kommer mere pesto ud af denne opskrift, end man behøver til retten, men det betyder bare super super lækker hjemmelavet pesto til at nyde de næste par dage.
Jeg er SÅ glad for at være tilbage! Ha’ en fantastisk weekend alle sammen!
Summer vacation!!! I’ve been looking forward to this for such a long time. It’s wonderful – the weather is nice, I’m done with exams and a lot of my friends are graduating the Danish high school this week (I’ll do that next year), which means a lot of very happy people and graduation parties with wonderful friends (and delicious food (; ).
And look. The strawberries in the garden have begun to ripen. So delicious!
Oh, and the Roskilde Festival starts on Sunday – I’m so exited. I went last year, (please don’t mind those amazingly bad photos in that post) and I’m sure it’s gonna be way better this year, since I’m going to live with four of my great friends. And Bastille will be playing – I can’t wait to hear them and all of the other musicians.
And talking about musicians and concerts… I’m going to a small Lewis Watson concert tonight with my lovely friends Karen and Signe. Oh, vacation is nice!
Dear Dearna over at To Her Core is currently writing a series of posts called “How to include more vegetables in your diet“. I’ve really enjoyed reading those posts (and I was dry honoured to even find some of my recipes featured there – thank you so much!). So many great ideas on how to get more vegetables.
Inspired by that series I decided to make a green salad for lunch today. I had a big bowl of quinoa porridge for breakfast and a ton of strawberries from the garden for a snack, so I wasn’t that hungry. But if you want a more filling salad just add in fish, chicken or tofu.
The dressing is very nice and fresh. A great summer salad. Enjoy!
BTW – I updated the post “Grain Free Crackers” with new (better!!!) photos :D
For a more filling salad add in tuna sashimi, salmon sashimi (for pesco vegetarian), tofu (for vegetarian) or cooked chicken (for non-vegetarian).
This week has been so hectic. Back to school after winter break, tons of tests and assignments and my first ever driving lesson. Whoah! It’s crazy. I’ve actually been driving a car this week. In Denmark you can absolutely not by any means just sit behind a wheel in a car before you have an actual drivers license unless you are sitting with your driving instructor in a car with breaks in both sides and stickers saying “learner car” on the outside of the car. No driving with daddy or friends with drivers licenses here. I feel so grown up. And there’s only one and a half month left until I turn 18 and thereby become an actual adult. Wow… That’s actually a little scary.
But now – let’s talk food! Recently I’ve been eating this lovely salad a lot. It’s definitely my new favourite salad. I love the combination of flavours and the fact that it is super easy to toss together. Additionally it is pretty filling because of the beans and very nutritious due to the broccoli and spinach.
Enjoy as a lovely side-dish for soup or with nuts and seeds crackers for a light lunch.
HEY! I almost forgot. I’ve been updating some old posts here on the blog. Because I actually really like those recipes, but it’s almost embarrassing how bad the old ones were. But, hey, that just shows I get better right? I’ve kept the old photos in the posts though.
The two updated this week:
Back to the salad:
Ingredients – serves 2
Place spinach in a bowl. Pour boiling water over the broccoli bouquets and let it sit for 1 minutes. Drain and add the broccoli and beans/chickpeas to the salad. Chop the onion finely, crumble the feta cheese and cut the tomatoes into slices. Sprinkle over the salad. Roast the sunflower seeds on a hot dry pan for approx. 3 minutes (or until they turn golden and smell nice). Sprinkle on top and serve. Enjoy!
In my family I’m famous for loving salads. You know what my uncle asked my mom, when they discussed what each family should make for Christmas eve?
“Can you maybe get Josefine to make a Fine-salad”. Fine being short for Josefine (a few people call me Fine, but most people use Jose)
I thought that was quite funny. And then I made a lovely christmas salad fir myself and my family. (check out a picture of it here).
This is not the salad I made for christmas, but it is a least as good. I would maybe say better.
This salad is very healthy and filling.
Edamame beans are high in fiber, which is good for your digestion, proteins and antioxidants (source).
Kale is high in iron which is essential for the formation of hemoglobin, which helps transport oxygen around in the blood (hear the biotechnology-student inside me… nerd, I Know) and is also high in fiber (source).
Mushrooms are the only fruit or vegetable which as vitamin D, which we usually only gets fromthe sun – great now when it is winter and we don’t get enough sunlight. Also mushrooms boosts your immune system – again great here in the wintertime (source).
All the fibers in kale and edamame and the proteins in the edamame helps keeping you full longer.
Hey – look at how good I am at living out my new year resolutions. Two delicious vegetarian dishes in a row. But well, when they taste as good as these two dishes it isn’t hard to keep that resolution. Haha.
“Once you’ve tried this salad you’ll never go back to eating cooked cauliflower again”. This is what my mother told when she made this salad last Saturday. She and my dad had been out having dinner with some friends on Friday, and they had this salad. And I must admit that this is the best salad with cauliflower I’ve ever had. Luckily she made such a big batch that I could bring some for lunch at school today. I had a little box full of this salad and one of these lovely snacks with seeds and berries. Percent combination!
It isn’t hard to know school is started again. Straight from the shoulder! First lesson? Chemistry – redox reactions. No welcome from the principal or anything. BAM! Ok, we’re back again.
And the homework? Tons of it already. Phew…
In addition to the school I have so many plans this week. Seeing a lot of friends, welcome all of the new student friday in the park, birthday for a friend etc. etc. And on top of it I’d like to get to run and cook. Unfortunately I haven’t had very much time for the last part :(
But well – there’s always time for a little salad.
Especially when it is as simple and this one.
Simple yes – but still oh so good!
A very few ingredients but it’s still one of the best salads I’ve had in a long time.
My (almost) favorite vegetable tomato, the creamy and healthy avocado, delicious small balls of mozerella and the flavorful basil.
What’s not to love?
Yumm… potato salad. That really reminds me of summer. No side dish is better with barbecue than potato salad, and no food is more summer-like than barbecue (well, maybe except for ice cream & berry smoothies). This lovely potato salad is very easy and very delicious. Made with greek yoghurt (youghut natural will work just fine).
Last Friday I had a little birthday party with my girlfriends from my class (My birthday was on the 9th of April, but I hadn’t celebrated it yet). It was very nice. We made our own barbecue with skewers. I had cute out a lot of meat and vegetables and then, you could design your meal. It was great. I made some nice sign for the food, which said, what there was in the bowl (chicken and pork can be quite hard to tell apart when it is uncooked). Here is a picture of the signs:
|“Svinekotelet” means a kind of pork|
I would like to add the signs as a pdf so you could print it, but I don’t know how to add a pdf file :-(
The “DIY-skewers-with-vegetables-and-meat” became a hit. And of course everybody liked the food. But heres a tip, if you are thinking about doing the same:
Let your guests prepare their skewers with meat and vegetables 10 minutes before you eat. They need some time on the barbecue before they’re done. And you won’t like your guests to starve.
What you need
Side dish for 12 persons (who don’t eat that much, if there are men you might have to make some more)
2 cups plain low-fat greek yoghurt (or just plain yoghurt)
A lot of herbs (min. 2 handfuls. Mix all of your favorite herbs – the more, the better)
About 2 tbsp. lemon juice
Salt and pepper to taste
1300 g. (46 oz.) baby potatoes
How to do
Boil the potatoes. They don’t have to be “well done” it’s good when they are just tender – not too much.
Mix the yoghurt, chopped herbs, lemon juice, salt and peber. Add the potatoes and mix well. Garnish with some herbs – e.g. the flowers from the parsley.
Serve cold with grilled meat and a lovely salad. Easy peasy summer dinner.