Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan
Squash spaghetti i en cremet fedtfattig valnøddesauce / italiensk / vegansk
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.
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!
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.
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.
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.
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.
Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan
* I used skim milk, but you can easily sub with unsweetened almond milk (or other nut milk) to make it vegan
Back home from a gray Roskilde Festival I was craving something fresh and something yoghurt for breakfast. And what could be better than skinny yoghurt pana cotta? Nothing right.
I’ve been enjoying a lot of delicious food down at Roskilde the last couple of days – because after the music site opened Thursday (before that it was only the camping areas which were open), you suddenly had access to a lot of super delicious food.
The food down there is in general very nice. In order for a food stall to get a space at the festival it has to be quality. So a lot of the food is either organic or unprocessed. Just how I like it!
Oh, and you can get vegetarian everywhere. So nice. Yesterday I had the most wonderful barley risotto with peas. I was en heaven. I mean… just check out the pic further down this post.
I hope you’ve all had an amazing summer week last week. With lots of berries and ice cream! My brother and I bought 5 trays of strawberries yesterday. Whoops ;) They were so cheap. The entire festival was closing, so the food stall sold them for only 5DKK each (less than a dollar). My brother and I are the biggest fans of strawberries so we were in heaven!
Lots of amazing concerts (I saw more than just the three pictured above), lots of sun (I’ve gotten a serious tan line on my shoulder), lots of happy people and lots of delicious food. Wonderful start on the vacation.
And now to the wonderful start on the not-festival-part of the vacation: these lovely healthy skinny berry dessert. These cups are incredibly easy to throw together and they taste just amazing. Full of antioxidants from the berries, which I either just picked from the garden or bought yesterday at Roskilde.
Btw – I’m going to London tomorrow with my great friends Marie and Signe. I’m so exited! But it means another four days away from my beloved blogging world. Follow me on Instagram for pics from the trip :D
Have a wonderful week everyone!
I turned 18 yesterday. Say what?! I can’t believe it. I’m practically an adult now. Wow.
I had a wonderful day. Nice and quiet actually. My parents, brother and dog woke me up in the morning (we always wake the birthday child or -parent by singing a birthday song), then I opened the presents from them. I was actually quite surprised I got some, since the present from my parents this year is my drivers license (which is immensely expensive here in Denmark).
School ended early, so I went to Copenhagen to go have luck with my mother. All of my friends were busy yesterday and my mom didn’t have time to get home early, so we had lunch at a little cafe close to her office.
In the afternoon I went for a run and the day ended at Meyer’s Madhus (Meyer’s Food House) with my mother, father and brother. Meyer is a Danish chef, cookbook author and much more. My big food-idol!
If I hadn’t already eaten this entire cake it’d definitely be my birthday cake yesterday ;)
I love cheesecake and when I saw the recipe on clean cheesecake over at Honey & Figs (wonderful blog BTW – if you haven’t already, go check it out) I had to make it. So I told my dad to buy cottage cheese. So he brought 250 grams… Well, the recipe calls for 750, soooo I couldn’t exactly make that one ;)
Instead I used the idea of adding cottage cheese and made my own cheesecake instead. Still healthy and all natural.
Preheat oven to 180°C/ 360°F
Start by making the crust: Pace oats and almonds in a food processor and blend until it turns into flour. Add in the rice flour and pulse for 5 seconds. Then add in the coconut oil and honey and blend until well mixed. Make the dough stick together by adding in the water.
Spread the dough out into a 8 inch/ 20cm round spring form and bake for 5 minutes.
Now make the filling: Place cottage cheese in a food processor and blend until it becomes smooth. Add in the rest of the ingredients and pulse until combined. Pour into the spring form and bake the cake for approx. 1 hour.
Let cool outside the oven for half an hour. Then cover and transfer to the fridge and let the cake cool completely (about two hours).
It is funny to think about how weird you act when you are around your best friends. How you do things you’d never do in front of anyone else. Three of my best friends and I are seriously crazy when we are together. I wonder why we haven’t been put in a mental hospital yet. But not only do we do strange things – we also pretty much don’t give a f*ck about what we look like. Those two things are things you can definitely only do with best friends. Just before I went to Barcelona those 3 girls and I met and had a wonderful night. It had been a very busy week and we were all incredibly tired, so the conversation just before we actually met pretty much went like “girls, I’m incredibly ugly today”, “can I come wearing sweat pants?”, “I really don’t want to get out of my hoodie”, “I don’t wanna come if I have to take off my pajama”, “you have to look at ugly me the entire night”. The great thing is, that nobody cared at all. With best friends you can do anything you want and look the way want. And people won’t judge you at all. I love that!
I baked this cheese cake for that night and it was a big hit. Oh, here’s another thing you can only do with best friends: eat a whole cake without cutting it out. We just took four teaspoons and ate right off the cake dish. And yes, half of us were sick. And no, we didn’t care. I mean, we almost share water bottles anyway ;)
A whole cake, you think… Ok, maybe I exaggerated a bit. Just four fifths. That is still a lot. But with this cake it actually almost doesn’t matter. It is made with ricotta cheese which is relatively low in fat (around 12%, which is like light cream cheese – but without the funny ingredients) and high in protein; 7,6 grams per 100 grams. One fourth of the cake is low fat greek yoghurt and the crust is made from wholewheat olive oil based graham crackers and all bran.
Ps. Sorry for the terrible photos…
– A very delicious and sweet light version of vanilla pudding. Healthy and high proteins.
Last February I made these Shrovetide Buns. Everytime I make them I eat all the custard (you can totally do that – it’s pretty healthy), and I’ve thought about making something with just the custard. Because it is THAT good.
Yep, I’m one of those people, who like the batter better than the cake and the custard better than the buns ;-)
Can’t help it – it’s sooo good.
The last two days I’ve been on a intro-camp with my new class from the high school. It was one of those “get-to-know-each-other-camps”. It was SO nice. We made hundreds of different activities where we should help each other and cooperate.
There were activities non-stop, so when we came home today we were all pretty tired ;-) But we had a great trip!
Fortunately we arrived home early, so I had almost the whole day in front me. That meant time for the vanilla pudding.
Usually I’m not a big fan of pudding, but when it comes to vanilla pudding… I’m totally insane. My favourite dessert for sure is Crème Brullée – I love it. I think about making this recipe as crème brylée some day. You know – bake it in the oven and then sprinkle cane sugar on the top and then bake it – yummm… But that’ll be another day.
(Baha, just updated the photos – one and a half year later. And the addition of bruleed sugar (or palm sugar) just made these puddings even better)
This pudding is lightened up a lot. I made it almost like the shrovetide buns. With low-fat milk, egg and a minimum of sugar.
I don’t really have a sweet tooth (maybe except for chocolate – really dark chocolate. I love it). Some people would like some more sweetener.
Since it’s raspberry season (hooray!) I added raspberry jam and fresh raspberries :-D LOVE
(NEW! I just updated the pictures in this post. When shooting the new pictures I decided to brûlée the top. It was so delicious. It made the puddings taste like creme brûlée – my all time favourite dessert.)
Skinny Vanilla Pudding
200 ml. (3/4 cup + 2tbsp) low-fat milk
1 tbsp. corn starch (I know this isn’t exactly healthy – I’d like to try with a bit of gelatin instead)
1 tbsp. honey
One vanilla pod, beans scrabed (or 1 tsp. vanilla extract)
For serving: 4 tsp. raspberry jam or 2 tbsp. sugar for bruleeing. I know, this is refined sugar, which makes the puddings not-refined-sugar-free. You can use palm sugar instead (but I haven’t tried it yet)
How to do
Place all of the ingredients in a small saucepan. Whisk together until completely smooth.
Bring the mixture to the boil (it shouldn’t boil TOO much). Boil for 1 minute while stirring often (very often) making sure it doesn’t make lumps.
Pour into ramekins and allow to cool in the fridge for minimum an hour.
Serve cold with raspberries or sprinkle sugar on top and brûlée it.
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.