Sprouted Fig (The Smoothie Lover)
August 11, 2013
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Today is the last day in my summer vacation. Tomorros I’m going back to school. In many ways I think it’s a shame. I haven’t been home the entire vacation (6 weeks). And though I love being on the move and hate doing nothing I still love just being at home. In our white house with big garden, picking berries and bathing in the lake. But no – not this summer vacation. I could so use some days just being at home. But I do not complain. Every single week has been amazing. Both Roskilde, France, the summerhouse and ATU camp. And I’m sure I’m gonna miss all of it as soon as I’m back in school.

But still I kinda look forward to going back. I miss my class mates so much. I can’t wait to see them tomorrow.

I think that’s the whole idea about summer vacation. Getting to miss your friends so much that you in the end long for getting back.

This very last day I spend the evening… da da da dam drumroll … COOKING!

What a surpise huh? Haha

I made dinner for my family; Mushroom Barley Risotto with a salad which I’ll share later. Oh, and my father made some chicken for himself and mu brother (you know boys – they can’t live without some meat).

Mushroom Barley Risotto

Serves 4 (side dish) or 2 (main dish)

  • 1/2 onion
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 1 tbsp. dried thyme
  • 1 cup (2,5 dl) barley (you can also use barley)
  • 1/2 cup dry white wine (or 2 tbsp. white wine vinegar + 4 tbsp. water)
  • 4 cups (1 liter) chicken or vegetables stock
  • 200 g. mushrooms
  • 2 tbsp. butter
  • 50 g. grated parmesan cheese
Chop the onion and garlic. Heat up the oil in a big saucepan and add the onion, garlic and thyme. Fry for approx. 5 minutes allowing the onions to soften. Add in the barley and stir very well.
Add the white wine and stir very well while the barley absorb wine. When all the wine is gone start adding the stock a little at a time. Start with approx. 3/4 cup (2 dl). Allow the barley to absorb all of the liquid before adding another 3/4 cup. Continue until all of the stock is used and the barley is cooked through but still has a bite. 
While the barley is cooking, slice the mushrooms. Melt the butter on a frying pan and add the mushrooms. Fry over high heat until the mushrooms are golden brown.
When the barley is done add in the grated parmesan cheese and stir until it melts. Add in the mushrooms.
Serve warm with a good salad.
Enjoy!
Tip! Leftovers are great for lunch the day after
June 3, 2013
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So this is just going to be a short post. I’ve been writing on a big history assignment the whole day (well exept when I went running and made this lovely crispbread) so I’m pretty tired (and nothing exiting happened – hate those days).

But well I always cheer up when I cook, photograph and blog. Yay!

I think crispbread might be typical nordic food. At any rate my computer says I spell it wrong. But well, I think I’ll listen to the dictionary.

I’ve been wanting to make homemade crispbread for such a long time. Homemade are the best! Actually quite different from those store brought.

Oh, and very healthy actually.
Full of healthy fats and some wholegrain. Mmm…

Homemade Crispbread

Inspired by this recipe
Two big circles a size of a baking sheet – approx. 24 triangles
  • 4 dl. (1,6 cups) seeds of chioce (sunflower, pumpkin, flax etc. – or even chopped almonds)
  • 1 dl. (0,4 cups) oldfashioned oatmeal
  • 3,5 dl (1,4 cups) flour (eventually wholemeal)
  • 1 tsp. baking powder
  • 2 tsp. coarse salt
  • 1,25 dl. (0,5 cup) oil (I used sunflower oil)
  • 2 dl. (0,8 cup) water
Preheat oven to 200°C / 390°F.
Mix all dry ingredients. Add in wet and mix very well. Iy should be quite sticky.
1) Take half of the dough and place it on a baking sheet with nonstick paper
2) Put another piece of paper on top of it and roll out using a rolling pin. It should be quite thin.
3) Remove baking paper and cut into triangles/ squares – whatever you desire
Bake in the oven for approximately 15 minutes. It’s done when it turns golden.
Store in an airtight container. 
Enjoy!