Sprouted Fig (The Smoothie Lover)
May 6, 2015
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Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

Sund kikærtepizza med skummet mascarpone, frisk rucola og lækker hjemmelavet tomatsauce lavet med grillede tomater

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

The best thing about travelling is no doubt exploring new food and food cultures. I always have to taste everything, see everything and take photos of everything. A local farmers market? I’ll be there. A famous restaurant? Gotta try it. Fruit orchards? I have to visit. Strange local vegetables? You bet. It’s just so interesting – and I always come home with a million new ideas.

Tuscany was no exception. Here are just some of the ideas I got for pizza: whipped mascarpone, whole tomatoes and arugula (seriously they put arugula on everything).

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Noget af det bedste ved at rejse er uden tvivl at opdage ny mad og nye madkulturer. Jeg skal altid smage det hele, se det hele og tage billeder af det hele. Lokalt madmarked? Jeg er på. Kendt restaurant? Den skal prøves. Frugtplantager? Du kan bande på jeg skal et smut forbi. Specielle hidtil ukendte grøntsager? Om de skal smages. Det er bare så spændende – og ikke mindst giver det mig 117 mere eller mindre skøre ideer til nye opskrifter.

Turen til Toscana var ingen indtagelse. Her er nogle af de ideer jeg fik til pizzaer: mascarpone, hele tomater og frisk rucola (seriøst der kommer rucola på al pizza).

DSC_0289Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoessiena2

Another thing I just have to make is pan forte – a sweet Italian speciality. Friday we visited the cute little medieval city Siena (seriously if you ever come by, you have to visit that city – it’s just lovely), from where pan forte comes from. Obviously we had to buy a little big piece (pictured below). SO damn delicious!

Actually I intended to make pan forte for this post. Because here are the pics from Siena so pan forte would have been idea. I just haven’t had the time for experimenting with something completely new – but it will come soon. Promise.

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En anden ting, jeg bare må lave, er pan forte – en italiensk specialitet af den søde slags. Fredag besøgte vi den fantastisk dejlige borgby Siena (seriøst, hvis du nogensinde kommer i nærheden, skal den by besøges – den er så skøn!), hvor pan forte kommer fra. Så vi måtte købe et lille stort stykke (på fotografiet herunder). SÅ lækkert! Faktisk var intentionen at denne post netop omkring Siena skulle handle om pan forte – det ville bare have passet så skønt sammen. Men jeg har simpelthen ikke haft tiden til at eksperimentere med noget helt nyt – så den må I have til gode (:

siena3Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes siena1 Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes Homemade Pizza Sauce DSC_0359DSC_0749

NOTES

I actually burned the tomatoes. It sounds weird but it really isn’t. It makes the sauce pleasantly sweet – just remove the black skin before blending. But if you don’t like the thought of burning tomatoes, you can just take them out of the oven earlier.

Pizza with Whipped Mascarpone and Homemade Roasted Tomato Sauce

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 1 pizza

Healthy chickpea pizza with whipped mascarpone, fresh arugula and a delicious homamde tomato sauce with roasted tomatoes

Ingredients

  • 400 g. big cherry tomatoes
  • 1 big handful of fresh basil
  • 1 tsp. balsamic vinegar
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • 1 cup chickpea flour
  • ½ tsp. baking powder
  • 1 tbsp. olive oil
  • 4 tbsp. water
  • 50 g. mascarpone cheese
  • Half a ball of buffalo mozzarella
  • Cherry tomatoes
  • Fresh arugula

Instructions

  1. Start by making the tomato sauce: Preheat oven to 200°C / 390°F. Place tomatoes on a baking sheet with baking paper and bake for 30 minutes – see notes. Remove the skin from the tomatoes and transfer to a food processor. Add in the rest of the ingredients and blend until smooth.
  2. Now make the crust by whisking together chickpea flour and baking powder. Add in the oil and then the water one tablespoon at a time. Roll out between two pieces of parchment paper. Remove one of the sheets and cut into desired shape.
  3. Spread out the tomato sauce on the crust. Tear apart the buffalo mozzarella and spread it out on the crust. Place the tomatoes on the pizza.
  4. In a bowl whip the mascarpone cheese using an electric beater (or use your stand mixer). Place dollops of whipped mascarpone on the pizza.
  5. Bake for approx. 15 minutes – or until the crust is golden brown.
  6. Serve topped with fresh arugula.

Notes

I actually burned the tomatoes. It sounds weird but it really isn’t. It makes the sauce pleasantly sweet – just remove the black skin before blending. But if you don’t like the thought of burning tomatoes, you can just take them out of the oven earlier.

http://sproutedfig.com/pizza-with-whipped-mascarpone-and-homemade-roasted-tomato-sauce-tuscany-vol-2/

 

April 30, 2015

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Squash spaghetti i en cremet fedtfattig valnøddesauce / italiensk / vegansk

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

So I am back home again after five amazing days in lovely Tuscany. I’ve been to Italy quite a lot of times before (my family and I holds an inexplicable love for Italy) and I simply love that country. The nature’s stunning, the people nice, the language beautiful and don’t even get me started on the food (pizza, gelato, ravioli… Mmm…). The nice thing is that the Italians value good food highly so almost no matter what restaurant you choose, you can be sure to get something of good quality.

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Så sidder jeg hjemme igen efter fem fantastiske dage i Toscana. Jeg har efterhånden været i Italien en del gange (min familie og jeg nærer en vis forkærlighed for Norditalien) og jeg elsker simpelthen det land. Naturen er så smuk, folket søde, sproget flot og maden i særklasse – gourmet pizzaer, italiensk is, ravioli… mums… Italienerne går nemlig meget op i mad, og ligegyldig hvor man går hen kan man være sikker på at få mad af god kvalitet. Jeg er fan!

Castiglione della Pescaia

Castiglione della Pescaia

Castiglione della Pescaia

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Tuscany is dotted with old medieval towns. They are all build in stone and are perched on the top of the hills which makes them delightfully imperfect. So cute!

We stayed in one of these lovely cities, Castiglione della Pescaia. This city is mostly used by Italians for when they go on holiday or weekend. So the first three days (Wednesday, Thursday and Friday) it felt like we had the whole town for ourselves. Such a lovely and extraordinary feeling.

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Rundt omkring på bjergtoppene i hele Toscana ligger små, søde middelalder borgbyer. De er alle sammen så søde med deres skæve huse, stejle gader og gamle store mursten – fantastisk dejligt uperfekte. Så sødt!

Vi boede i en af disse byer, Castiglione della Pescaia. Byen er et feriested for italienerne selv, så onsdag, torsdag og fredag var der næsten ingen mennesker. Det var så hyggeligt at rende rundt i de skrå gader og føle, man havde verden for sig selv.

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My brother – Libaration day in Castiglione della Pescaia

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Castiglione della Pescaia

Castiglione della Pescaia

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

The first two days we spend in Castiglione (where all the pictures are from ecxept the one of the Pisa Tower), but since we flew to Pisa we had to go see the Pisa Tower one more time. So we had lunch in Pisa where I got the most amazing gnocchi dish with a creamy walnut sauce. It was probably loaded with cream and gnocchi isn’t exactly healthy. But it was sooooo good. So I decided to try and make it myself. This recipe uses zucchini noodles instead (I got a spiralizer for my birthday for the record – yay!) and the sauce is made like you’d make a béchamel sauce, which is insanely creamy. I used skim milk, but this recipe can easily be made vegan by subbing unsweetened almond milk.

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De første to dage brugte vi på at udforske Castiglione (billederne i denne post er derfra, undtagen det af det skæve tårn) efter lige hurtigt at have udforsket Pisa og set det skæve tårn endnu en gang – det skal man næsten når man nu flyver til Pisa. Her spiste vi på en skøn lille restaurant, hvor jeg fik den lækreste gnocchi-ret med valnøddesauce. Det var så skønt og helt sikkert spækket med fløde, og gnocchi er ikke ligefrem det sundeste i verden. Men det var SÅ lækkert – helt sikkert det værd.

I den her opskrift har jeg skiftet gnocchi’erne ud med squash pasta (jeg fik en spiralizer i fødselsdagsgave – jubiii), og saucen er lavet, som man ville starte en bechamel sauce, hvilken er helt utrolig cremet. Jeg brugte minimælk, men du kan sagtens bruge en hvilken som helst usødet nøddemælk, hvis det skal være vegansk eller laktosefrit.

 

Click here for a tutorial on how to make zucchini noodles without a spiralizer

Klik er for at se, hvordan du laver squash spaghetti uden en spiralizer

Zucchini Spaghetti with Walnut Sauce // Italy vol. 1

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Ingredients

  • 2 tbsp. olive oil
  • 3 tbsp. flour
  • 1 ½ cup milk of choice*
  • ½ cup walnuts
  • Salt and pepper
  • ...
  • 1 zucchini

Instructions

  1. Chop the walnuts finely in a food processor (not until it turns into flour, but fine).
  2. Heat up the olive oil in a small saucepan. Add in the flour and whish very well to make sure no lumps form. Cook for 3 minutes over low heat whisking constantly. The whisking is very important. Other-wise you’ll get big dough lumps.
  3. Pour in the milk a little at a time whisking constantly. When all the milk is added and the sauce is smooth add in the chopped walnuts. Cook over low heat for 5 minutes allowing the sauce to thicken, whisking from time to time again to make sure no lumps form.
  4. Make spaghetti from the zucchini using a spiralizer (if you don’t have a spiralizer, see link above recipe).
  5. Pour the sauce over the zucchini and serve right away.

Notes

* I used skim milk, but you can easily sub with unsweetened almond milk (or other nut milk) to make it vegan

http://sproutedfig.com/zucchini-spaghetti-with-walnut-sauce-italy-vol-1/

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

August 14, 2013

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?

Tomato Avocado Mozzerella Salad

Serves 4 (side dish)
  • 400 g. cherry tomatoes
  • 125 g. small mozzarella balls
  • 2 big avocados
  • 1 big handful fresh basil
  • Lemon juice
Halve the tomatoes, cut the avocados into cubes and chop the basil coarsely.
Mix everything together and sprinkle with lemon juice.
Serve and enjoy!
(I don’t even know if you can call this a recipe. It’s almost too easy)