Sprouted Fig (The Smoothie Lover)
October 20, 2014
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A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner.

En skålfuld ristet blomkål med rød karry pasta toppet med efterårets kantareller, brøndkarse og sprøde cashewnødder. Let og lækker frokost eller aftensmad.

 

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

 

Where did the autumn break go? It’s crazy how far it went by. But it has been wonderful. I’ve been doing all different nice stuff and been together with so many of my favourite people – both friends and family. Oh, and begun reading for the big project you make in the last year of Danish high school – not so nice… I haven’t however been able to cook and bake all the nice stuff I mentioned before the break. But they won’t go anywhere, they will definitely happen. I did make banana bread, which turned out perfect. But it was hideous, so I guess I have to make it again soon – what a pity ;)

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Hvor blev den efterårsferie lige af? Det er helt vildt så hurtigt den gik. Men åh, hvor var det skønt. Jeg har lavet så mange skønne ting og set alle mine yndlingsmennesker – både familie og venner. Nårh ja, og så er jeg startet med at læse til SRP – ikke så fedt igen… Jeg har desværre ikke haft tid til at bage og kokkerere alle de skønne ting, jeg havde planlagt inden ferien. Men de løber jo heldigvis ingen vegne. Jeg bagte faktisk et lækkert bananbrød, som blev helt perfekt. Men det var så afskyeligt grimt, så jeg bliver nok nødt til at bage det igen – ærgerligt, ærgerligt ;)

 

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

 

I’ve also spent the holiday taking a lot of photos. Here are some from a lovely hike in Sweden. I did also take a lot in the summerhouse, but I figured oceans, beach plants and sea glass didn’t fit into this post.

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Fotografi er altid noget jeg bruger meget tid i ferierne på. Her er nogle billeder fra en skøn tur til Kullen. Jeg tog også en masse stemningsbilleder i sommerhuset, men jeg synes ikke lige hav, strandplanter og hav-slebne glasskår passede så godt ind i denne post.

 

Kullen, Sweden Kullen, Sweden Kullen, Sweden Kullen, Sweden

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

At the moment I eat so much cauliflower. That stuff is amazing – especially roasted. And let’s enjoy the lovely chanterelles while they are still in season.

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Jeg spiser simpelthen så meget blomkål for tiden. Det er simpelthen så lækket – specielt ovnristet. Og lad os huske ar nyde sæsonens sidste kantareller.

Roasted Cauliflower Bowl w/ mushrooms

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 1 serving

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner.

Ingredients

  • 1 ½ cup small cauliflower bouquets
  • 1 tbsp. olive oil
  • A bit of sea salt
  • 1 cup chanterelles (or other mushrooms)
  • 1 tsp. olive oil
  • 1 tsp. mild curry paste
  • Watercress (or cilantro)
  • Cashews, natural (as many as you heart desires)

Instructions

  1. Preheat oven to 200°C / 390°F.
  2. In a bowl mix together the cauliflower bouquets, 1 tbsp. olive oil and salt. Try to coat all of the bouquets thinly. Spread out on a baking sheet and roast for 20 minutes.
  3. Meanwhile clean the chanterelles. Heat up the one tsp. oil in a non stick pan and fry over high heat until the mushrooms are soft and tender.
  4. When the cauliflower is done add the curry paste onto them and mix well.
  5. To serve: place cauliflower in a bowl. Then add on the chanterelles and top with watercress and cashews.
http://sproutedfig.com/roasted-cauliflower-bowl-w-mushrooms/

A bowl-full of roasted cauliflower with red curry paste topped with chanterelles, watercress and crunchy cashews. Perfect, light and easy lunch or dinner. #nocarb

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/

September 24, 2014

Grain free apple pie. Refined sugar free, gluten free and absolutely delicious

Last Saturday was quite a big day for me – I did my first ever real cooking job. Well, I did make brunch for my parents and some friends some time ago, but this time it was for a big party. My mom turned 50 and therefore she had invited 20 friends over. And I got to make all the food (: Wonderful.

Anyway, I had quite a busy weekend because of this party. So that is the reason this post is up this late.

I intent to make a post about it soon. But I simply couldn’t wait any more to share this lovely recipe.

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Sidste lørdag var en ret så stor dag for mig – jeg havde mit første madlavningsjob nogensinde. Well, jeg har en gang før lavet brunch for mine forældre, der skulle have nogle venner på besøg, en gang de havde for travlt til at lave det selv. Men denne gang var det et stort selskab. Min mor blev 50 tidligere i år og i den anledning havde hun inviteret 20 veninder over. Og jeg lavede al maden (: Skønt.

Anyway, jeg havde en ret travl weekend pga. dette arrangement, og det er derfor denne post er oppe så sent.

Jeg planlægger at lave en post omkring festen snart. Men jeg kunne simpelthen ikke vente med at dele den her skønne opskrift.

 

Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious

 

It’s officially autumn here in Denmark. Officially? How can it be official? Well, my sweet exchange sister described it pretty well the other day: Two seconds after leaving the house she came in again with the words: “It’s officially fall. I need a scarf.”

From one day to another the temperature dropped rapidly and everyone started wearing sweaters. As you might know by now I’m a big fan of autumn. And I welcome it with open arms. First thing to do: Apple picking!

Sunday we went to the big apple orchard a little North from here. I’ve been there before and it is an absolutely lovely place. And the apples are wonderful! We picked 22 kilos (:

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Det er hermed officielt efterår i Danmark. Jep, med denne kulde er det. Officielt? Hvornår er det officielt? Jo nu skal du høre. Min søde ecxhange søster beskrev det meget flot den anden dag: Lige nøjagtig to sekunder efter at have forladt huset fløj hun ind ad døren igen og sagde: ”Jeg har brug for et halstørklæde – det er officielt efterår”.

Fra den ene dag til den anden er temperaturen faldet markant og alle går pludselig i sweaters. Som I måske ved nu er jeg en stor fan af efterår. Og jeg tager imod det med åbne arme. Første ting at gøre: Plukke æbler!

Søndag tog vi op til den store dejlige æbleplantage lidt nord fra her. Det er et skønt sted – og vi plukkede hele 22 kilo æbler!

 

Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious Grain free apple pie. Refined sugar free, gluten free and absolutely delicious

Creds to my talented exchange sister for the two close-up pics of apples!

NOTES

Lately I’ve been experimenting a lot with grain free foods. Its super fun to do – and super healthy.

This pie is totally free of refined sugar – and is in general pretty low in sugar. And it’s made completely without grains, which means zero wheat, zero gluten and zero white flour. Oh – and pretty low on carbs.

The pie is made with butter, because I just wanted to make a grain and sugar free pie, which still tasted like old-fashioned apple pie. And I don’t think butter is the worst thing in the world, when consumed in moderation. And there isn’t that much butter in this pie. But feel free to sub with coconut oil or a plant based butter-like spread.

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De to flotte close-up billeder af æbler i denne post er taget af min dygtige exchange søster!

LIDT NOTER

På det sidste har jeg forsøgt mig en del med gluten- og kornfri madlavning og bagning. Det er super sjovt – og super sundt.

Denne tærte er helt fri for raffineret sukker – og i det hele er der ikke ret meget sukker i. Og så er den lavet helt uden korn – hvilket betyder intet hvede, intet gluten og ingen hvid mel. Nårh ja – og meget lavere i kulhydrat.

Tærten er lavet med smør, da jeg blot ville lave en sukker. og mel fri tærte. Og så tror jeg ikke smør er det værste i verden – så længe man ikke får alt for meget. Og det er der heller ikke i den her tærte. Men du kan helt sikker erstatte en del af det med kokosolie eller det hele med en plantebaseret ”smør”

 

Grain Free Apple Pie

Yield: 1 pie - 8 portions

Ingredients

  • 1 cup (240mL / 140g.) almonds - or 1 cup almond flour
  • 1 1/4 cup (300mL / 150g.) buckwheat flour
  • 2 tbsp. coconut sugar
  • 100 g. (0,44cup) butter
  • 2 tbsp. apple sauce
  • Apples
  • 1/3 cup maple syrup
  • 2 tbsp. buckwheat flour

Instructions

  1. In a food processor grind the almonds until they turn into flour. Transfer to a mixing bowl through a fine mesh strainer to make sure no big lumps or pieces make it into the bowl. Eventually blend the remaining bigger pieces and transfer through the strainer again. Mix in the buckwheat flour and coconut sugar.
  2. Cube the cold butter and mix it into the flour mix. Try to keep it as cold as possible – eventually use a stand mixer or do it in a big food processor. Mix until no big lumps remain. Now add in the applesauce until a dough forms.
  3. Split the dough into two, the one slightly bigger than the other. Roll out the big part – I highly recommend doing this between two pieces of parchment paper. Grease a pan and press the dough into it. Cover and store in the fridge for at least an hour.
  4. Meanwhile roll out the remaining dough between two sheets of parchment paper and place it in the fridge.
  5. Peel and core the apples and cut them into 1-inch/ 2cm. pieces. Place in a plastic back. Add in the maple syrup and 2 tbsp buckwheat flour. Close the bag and mix very well. Store in the fridge until ready to use.
  6. Preheat oven to 200°C / 390°F.
  7. Pour the apples into the crust. Cut out stars (or whichever shape you like) from the remaining dough. Cover the apples in stars. Use the scraps to cover up big holes.
  8. Bake for approx 20 minutes.
  9. Serve warm with a big dollop of Greek yoghurt.
http://sproutedfig.com/grain-free-apple-pie/

September 6, 2014

Palm sugar & wholemeal Plum Tarts. So delicious. Vegan

September! Welcome back long awaited lovely autumn. Without doubt my favourite time of the year. It’s time for buckets full of tea again. Time for cozy times indoors. Time for long walks in the stunning forrest & red cheeks. Time for big scarves & jumpers. Time for cinnamon, cardamom, apples, plums, blackcurrant, pumpkin. Brace yourself, it won’t be long before the entire blogging world explodes in a cascade of all shades of orange, when every single blogger starts sharing their favourite pumpkin stuff. And you’re damn right I’m gonna take part in that pumpkin race ;)

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September! Hej igen længe ventede skønne efterår. Uden tvivl min yndligstid på året. Igen er det tid til te. Tid til hygge inde. Tid til lange gåture i den smukke skov og røde kinder. Tid til tørklæder og stræktrøjer. Tid til kanel, kardemomme, æbler, blommer, brombær, græskar. Vær beredt, der kan ikke gå lang tid før hele blog-verdenen eksploderer i et farveflor af orange, når alle bloggere finder deres yndlings græskar-opskrifter frem igen. Og du kan bande på jeg nok skal være med i det ræs ;)

Palm sugar & wholemeal Plum Tarts. So delicious. Vegan Palm sugar & wholemeal Plum Tarts. So delicious. Vegan Palm sugar & wholemeal Plum Tarts. So delicious. Vegan

But before we start on all lovely the pumpkin stuff, let’s enjoy the sweet and delicious plums of September. A good way of doing that? By enjoying these lovely, super simple plum tarts. And yes of course they have to be enjoyed on the couch with red cheeks from the cold September air, messy hair and big socks. And definitely together with a big mug of steaming hot tea. Autumn cozy-ness at it’s best!

I bought a bag of palm sugar in Indonesia and I’ve been wanting to bake something with the amazing stuff since I returned home. So these lovely small tarts are sweetened with palm sugar – which makes them even more delicious than those sweetened with white or brown sugar (:

Furthermore these are made with an oat- & almond-flour-mix, which makes them both whole meal and slightly lower in carbs. And a bit of butter – or for vegan; use vegan margarine. Enjoy!

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Men før vi tager fat på græskarne skal det handle om blommer. Nærmere bestemt disse små skønne, utroligt simple tærter. Perfekte til en kold regnfuld efterårseftermiddag. Og jep, de skal nydes i sofaen med uglet hår og store sokker på – og helt bestemt med en skoldhed kop te i hånden. Efterårshygge, når det er allerbedst!

Jeg købte en pose palme sukker i Indonesien, og siden har jeg virkelig haft lyst til at bage noget med det. Så disse små skønne tærter er sødet med palme sukker – et super lækkert alternativ til normalt hvidt eller brunt sukker. Ja faktisk synes jeg tærterne bliver endnu lækrere, når der bruges palme sukker (:

Derudover er de lavet med havregryns- og mandelmel, hvilket gør dem til fuldkornstærter, der er en smule lavere i carbs. Og en smule smør – eller for en vegansk udgave; brug margarine. Velbekomme!

Palm sugar & wholemeal Plum Tarts. So delicious. Vegan Palm sugar & wholemeal Plum Tarts. So delicious. Vegan Palm sugar & wholemeal Plum Tarts. So delicious. Vegan

Happy September!

Oh, and btw, I just updated my “about page”. I’d be incredibly happy if you’d check it out (:

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Glædelig september!

Oh, og forresten så har jeg opdateret min “about me”-side, og jeg ville være super glad, hvis I har lyst til at tjekke den ud (:

Plum Tarts

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 3 tarts

Serving Size: 1 small tart

Ingredients

  • 1 cup (240mL) oldfashioned oats
  • 1/4 cup (60mL/ 40g.) almonds
  • 2 tbsp. palm sugar
  • 30 g. butter or margerine (eventually vegan), cubed
  • About 2 tbsp. cold water
  • 3 plums
  • 1 tbsp palm ugar
  • 1/2 tbsp wholewheat flour

Instructions

  1. Preheat oven to 180°C / 360°F.
  2. Place oats and almonds in a food processor and pulse until it all turns into fine flour. Then add in the palm sugar and cold cubed butter/ margarine and blend until everything is combined. Add cold water until a dough forms.
  3. Cube the plums - you'll want them quite fine. In a bowl mix the plums, whole wheat flour and the rest of the palm sugar.
  4. Grease the tart moulds - I used coconut oil. Roll out the dough and cut it so it fits into the moulds and press it into the molds. Distribute the plum cubes evenly on the pie crusts.
  5. Cut the rest of the dough into strips and place them over the plums.
  6. Brush ith water and bake the tarts in the oven for approx. 20 minutes.
  7. Serve warm with greek yoghurt or coconut whipped cream.
http://sproutedfig.com/plum-tarts/

November 9, 2013

Iy is way too long since I last made a post like this. And I really miss making them. This post will be slightly different from the others since I’m just picking out some high lights from October, and not making a post about the week that went by. I hope you enjoy!

 

1. Some thoughts on food.

Ever since we made the experiment in school, where we all should go on different diets for  two days I’ve been thinking a lot about quitting the “empty carbohydrates”. Or maybe just start eating gluten free. I already almost never eat pasta, rice or potatoes (I actually never eat potatoes). However, I often have a sandwich for lunch. I will not quit it completely though. I believe you should allow yourself to eat everything from time to time. But just for the weekdays I think it’ll be a good idea. Oh, but oatmeal doesn’t count to me.

Photo 03-11-13 21.13.17 kopi

2. Last Sunday I went to a concert with Passenger!!! Yaaay! Best. Concert. Ever! I’m a huge fan of Passenger and seeing him live was the most amazing thing ever. I went with two of my great friends, Karen and Signe, who are both big fans as well.

Passenger is amazing live. He really meets the audience, he tells a lot of stories about the songs which you’d never know, he is very funny and slightly awkward on stage and last but not least; his songs are AMAZING! Oh, and we got to stand in the second row, 3 meters from him. Wow! I’m still completely in ecstasy over the concert.

Photo 09-11-13 09.16.47

3. Tonight is the prom at my high school. Looking so much forward to it! The theme this year is The Great Gatsby, so we are all gonna wear clothes like they did in the twenties. I drawer my outfit yesterday in math (I was bored). A white loose dress, a necklace with like 20 layers and my hair is going into a loose bun at the side of my neck.

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4. Loving the spices we bought on Morocco! Take a look at the paprika in the top of the picture. Isn’t it pretty? Way more red than the paprika we can buy at home.

breakfast bowl

5. I love big breakfast yoghurt bowls. Just top some yoghurt with what you have in the pantry and – voiala! – delicious breakfast.

6. Sweet Cailee from Hello Healthy Eating has nominated me for the Sunshine Award. Isn’t it amazing? The award is a way of connecting with other bloggers, and I’m going to nominate 10 other bloggers. I’ll do that soon.

DSC_0460

7. I don’t think I got to show you the actual result of my pumping carving. Well, here it is. Sorry for the bad picture.

Untitled

8. Enjoying the last bit of the fall. One of my good friends, Josefine, turn 18 this month (which is like turning 21 in the states), so she threw a party. In that occasion three of my great friends and I made a sleep over (after the party) and the following morning we went for a lovely walk in the forrest. (And we had pain ou chocolat – not exactly healthy, but sometime you got to treat yourself)

Have a great weekend everyone!

October 29, 2013

A simple way to add coziness to your home: make a display with candles in all shapes and sizes.

Yesterday we had the most powerful storm in Denmark for ten years. It was insane (read: insane in a Danish perspective, since we hardly ever get anything close to a hurricane). Trees were ripped up from the ground and the police warned people to go outside. The insurance companies will have a lot to look after these days (my mom works at an insurance company, so I’ve heard a lot about it).

Anyways – thought is was incredibly cozy. I love being inside when it is storming and it’s raining cats and dogs.

A simple way to add coziness to your home: make a display with candles in all shapes and sizes.

All in all I had the most cozy day yesterday. I got off from school quite early. Then I biked home, walked the dog, did a little strength training and enjoyed these healthy chocolate cookies and a cup of tea whilst carving pumpkins in the orangerie in the garden. At this point the storm had really begun.

Then it was mine turn making dinner and I decided to make rice porridge with cinnamon, since this is the coziest winter dish in the world (Danes eat it a lot around winter and Christmas and everybody I know loves it).

Stormy autumn day

A simple way to add coziness to your home: make a display with candles in all shapes and sizes.

What is the best thing when it is dark, cold, rainy and windy outside?

Candlelight!

I’m currently changing my room a little. Adding some more coziess and colors. My windowstill has been quite messy for a while:

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Oops…

So I cleared it completely and went on a little adventure in the house looking for anything that could be used as candle holders and stuff like that. I ended up with the cute display, which you can see in the pictures in this post.

One of my friends Julie (who possibly loves autumn even more than I do) gave me the idea of adding fallen leaves to a simple candle – doesn’t it look cute?:

Simple fall-ish 5 minute DIY: tie fallen leaves to a simple candle. Super cozy!

A simple way to add coziness to your home: make a display with candles in all shapes and sizes.

As a last thing I have a small tip for pumpkin carving, which I hope can be useful.

Happy autumn everybody!

Pumpkin Carving: When cutting off the top of the pumpkin make either one straight line or one zig-zag line. This makes it easier to put the lid on afterwards.

October 27, 2013

Healthy Pumpkin Pie with a cute fall-ish crust #pumpkin #healthy

The entire blog world is exploding with pumpkin recipes at the moment. The mania always begins around autumn and it doesn’t stop until way into December. And this year I want to join the “pumpkin-party”.

I think adding pumpkin to everything is quite american. That is funny. In America you can get pumpkin everything: Pumpkin-juice, pumpkin-spice-latte, pumpkin-donuts, pumping-triffle, pumpkin-candy… anything! And of course the mandatory pumpkin pie. And oh how I love it.

Healthy Pumpkin Pie with a cute fall-ish crust #pumpkin #healthy

I have to admit something: Until just 5 weeks ago I had never had anything pumpkin but pumpkin soup. Yeah, I know it sounds strange, never having tried pumpkin pie at least. But no. It just isn’t a big thing here in Denmark, unfortunately.

You can’t even buy pumpkin puree in Denmark. I’ve tried to get it everywhere, but no-one knows what it is. So I brought home a lot of it from my trip to the states. My sweet host family bought me some.

When I went to Boston some weeks ago my kind, kind host family asked me if there was anything special I wanted to taste whilst being in America. When they heard I had never had pumpkin pie before they immediately said that I had to try it.

I was not dissapointed. That stuff is amazing!

I love that it is not too sweet and I love all of the spices in it. An amazing pie!

Healthy Pumpkin Pie with a cute fall-ish crust #pumpkin #healthy

Did you realize that pumpkin pie is actually quite healthy compared to other pies?

As my host mom said: “Pumpkin pie is one of the healthiest pies you can have.” And then she added with a smile: “But then again, you don’t eat pie because you want to be healthy.” Haha, I love that quote.

But she’s actually right. Pumpkin pie is almost nothing but pumpkin which is a vegetable (or fruit – I don’t know).

Healthy Pumpkin Pie with a cute fall-ish crust #pumpkin #healthy

I made this pie even healthier by subbing half n’ half or cream with yoghurt and making a healthier, low-fat crust. I also subbed honey for sugar and added less sweetener – and nobody has been able to tell.

And remember – it is almost like eating a big piece of vegetable (:

Happy (almost) Halloween!

5.0 from 1 reviews
Healthy Pumpkin Pie
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • Crust:
  • 200 g. flour
  • ½ tsp. salt
  • 2 tbsp coconut sugar
  • 40 g. cold butter
  • 1 egg
  • 2 tbsp yoghurt
  • Filling:
  • 2 eggs
  • ½ cup honey
  • 1 ½ tsp. cinnamon
  • ½ tsp. ginger
  • A tiny bit of nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground cardamom
  • 1 ½ cup pumkin puree
  • 1 cup lowfat plain yoghurt (preferably greek)
Instructions
  1. Preheat oven to 200°C / 400°F
  2. Start by preparing the crust:
  3. Mix together the flour, salt and sugar.
  4. Cube the cold butter and crumble it into the flour using your fingers. It should end up resembling grated cheese.
  5. Stir in the egg and yoghurt.
  6. Grease an 8 inch/ 20 cm round pie plate.
  7. Roll out the dough on a floured surface and press it into the pie plate.
  8. Store in the fridge until ready for baking.
  9. Now make the filling:
  10. In you stand mixer (or simply use an ordinary whisk) whisk together egg, honey and spices.
  11. And in pumpkin puree and yoghurt and whisk for 2 minutes in medium speed.
  12. Pour filling into the crust (and make the small leaves if you want to ;) )
  13. Bake for 1 hour or until a tooth pick comes out clean. Check the pie already after 40 minutes - it might already be done by that time.
  14. Allow to cool completely and serve with plain yoghurt (or whipped cream if you prefer).
  15. Enjoy!
Notes
Store covered in the fridge for up to 3 days.

 

May 14, 2013

This has been an amazing day. I went to the Academy for Talented Young People today and I couldn’t make it to school before. So i spend my morning doing a couple of nice things.
Among other things I did this:

Tiny Apple Pies

Tiny + apple + pie = perfect :-)

I have a thing for small things. I really don’t know why. They are just cute. And when it comes to food “tiny” means that you can eat more of the same thing. WIN!

But the apple pies was just one of the things that made my morning wonderful…

I started the morning with a great run. And it was raining! Yay – perfect.
Yep, perfect. I love rain. It makes me so happy. I know it sounds crazy but well, we are all crazy in some ways aren’t we? Rain really make me feel free. Alive. Running, walking, jumping on the trampoline in rain – best thing ever. In the weekend when we went to my summerhouse, my brother, 3 smaller cousins and I went jumping on the trampoline when it was pouring down. Haha, that’s the best.

I also spend this morning searching for datas for a big assignment I’m doing in the school. During high school you have to make 3 big assignments – one in 1. grade (sophomore), one in 2. grade (junior) and one in 3. grade (senior). I’m what equals a sophomore. Finally I found out what subject I want to write about. Wonderful.

After having heard a very interesting presentation at the academy I went on a little shopping with some friends. So nice! I bought a new pair of running shorts and a sports bra – YAY! And a cute summer dress. I’m so happy. Aaaaaand we had ice cream. The event at the academy took place at the high school in Ørestaden, which is the eastern part of Copenhagen. All the buildings here are brand new and SO cool. Just take a look at the picture below :-)

So pretty much a wonderful day:

Running, biking, cooking, photography, an interesting presentation, shopping, ice cream, blogging and new clothes. What’s not to love?
jksdhfljds
Eating ice cream (above) at the chocolate store (below). To the right: one of
the cool buildings in Ørestaden.

The only thing we need now is a recipe:

Tiny Apple Pies

16 pies
For the crust
  • 70 g. butter
  • 125 g. flour
  • 50 g. sugar
  • 1 egg
For the filling
  • 100 g. applesauce
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cardamom
Preheat oven to 220° C / 430° F.
Start by making the crust:
Mix cold butter, flour and sugar in a bowl. The mixture should end up looking like shredded cheese. Add in the egg and mix very well. Eventually refrigerate for 10 minutes.
For the filling mix everything together.







1) Roll out the dough and stick out small rounds using a small glass.
2) Add a teaspoon of pie filling
3) Close the pies using a fork
4) Make little hole using a fork to make sure the pies don’t crack

Bake for 5-10 minutes (depending on your oven).

Cool down and enjoy!

Stor in an airtight container.

June 21, 2012

Done with school – whoopee. I haven’t had a lot time for writing or cooking the last couple of days because of my exams. But today I had my last exam. Hurray. It is so wonderful to be done with all the exams. And they have all turned out quite well. I got a 12 today (highest score) in history. Very nice. Actually I also got a 12 in Physics and Chemistry. That’s a very nice way to leave the Danish municipal primary and lower secondary school (I wrote about our school system in this post).

But it is even more wonderful, that I now have time for writing and cooking again (and all of the other thing I like to do ;-) ). I fell over this picture of my homemade candle holders and thought it would be nice to share them with you.

I really love candles – they are so cozy. I made these wonderful candleholders some month ago when it was still cold and grey outside. But candles can definitely be a great thing all year round.

These candle holders are very easy to make and you can make them with things you probably already have on hand. Just pick up some dry sticks in the forest and you are almost ready :-) Cheap and lovely.

What you need
A small glass – or plain candle holder
Branches – dry
Linen cord for the bows

Hot glue (you’ll need quite a lot ;-) )

What you need

How to do

Cut out the branches in the size you want. Measure the candle holder and make the twigs the exactly same size. Use one twig to measure all the others as shown in the picture above.

Use both thick and thin branches and some with knots and small twigs. That’ll make the candle holders “funnier” and the light will be very beautiful.

Done with the cutting

Glue on the branches. Start with the big ones and then add the smaller afterwards to fill in the holes between the branches.

Done – simply add a bow.

Tadaa!

May 14, 2012

Yumm… I love soups. And really good bread.
Yesterday we went to a confirmation. It was a very nice day with lovely people, a lot of speeches and great food.
Wenn the confirmation was over, there were still about 10 loaves left, so the hosts decided to give some of them away, since they would never be able to eat them all before they would be mouldy.
And I can tell you it’s the best loaf I’ve ever tasted.
So today, I just wanted a delicious soup with that bread for dinner.

I ended up with a lovely creamy (without cream) carrot soup with ginger. So good!
…And easy.
This soup doesn’t need a lot of time to simmer before it is good. It’s very delicious and ready to eat within 30 minutes – including prep. time (if you’re not really bad at peeling carrots ;-) )

Enjoy!

What you need
Serves 4 
1 big onion
1 clove garlic
800 g. (28 oz.) carrots
Olive oil
3 cups water
2 bouillon cubes (vegetable flavor)
1 cup low fat sour cream or yoghurt
Salt and pepper for taste
A bit of fresh ginger (can be omitted)
Optional: A bit of chili (I love a bit spicy food)

How to do
Cut the onion into small pieces and sauté together with garlic in olive oil in a pot.
Peel the carrots and cut them into smaller pieces. Add the carrots to the onions a fry for some minutes.
Add boiling water and bouillon cubes and boil till the carrots are tender (this will take about 15 minutes).
Once tender, blend the soup until smooth in a blender. Transfer to the pot again and add the yoghurt. Season with salt, pepper, ginger and chili.
Serve hot with a dollop of yogurt and basil. And don’t forget a good bread. Yum!

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