A luxury pie good enough for a dinner party, or a girls night in. Served with a salad and something nice to drink and the evening is done.
Cooking time: 90 minutes, including a break. Read the rest of the recipe…
Chia seeds are considered to be very healthy seeds, tehy contain protein, omega 3 and iron. If you have read the bare feet runners’ book “Born to run” then you’ll know it’s these seeds they eat between runs and that are the Tarahumara people’s superfood.
A little intro what is special with this dish.
The soy milk can be replaced by almond milk or any other milk.
Cooking time: 1 hour. 5 minutes preparation and 55 minutes gelling. Read the rest of the recipe…
This is a traditional Swedish dish, originally made with mince beef. In this recipe quorn crumble is used instead to make it vegetarian.
Any leftovers can be kept to the next day or frozen for another day.
Cooking time: 70 minutes, 30 minutes preparation and 40 minutes in the oven. Read the rest of the recipe…
This aubergine – or eggplant – dish has a smoked flavour to it. It is a slow cook dish that needs some time to mature in flavour. It’s a perfect cosy winter dish served with rice or bulgur and sprinkled with fresh Parmesan cheese. The dish is vegan if served without the Parmesan cheese.
The dish can be stored in the freezer for another day.
Cooking time: 90 minutes, 30 minutes preparation and 1 hour of simmering. Read the rest of the recipe…
Gnocchi is Italian noodles or dumplings. They can be made of semolina or flour, but is most often made of potatoes. In Italy they are eaten as a starter, to soup or as a main course.
Gnocchi is best served fresh, but it is possible to freeze them.
Cooking time: 1.5 hours, including 40 minutes in the oven. Read the rest of the recipe…
Pot barley is the unrefined, whole grain of barley, as opposed to pearl barley, where the barley’s bran covering has been removed. Barley is used in traditional Scandinavian meat dishes as filler in sausages and haggis. Barley can be boiled and used instead of rice. Pot barley was used for Christmas porridge before the rice pudding was introduced. The pot barley porridge gives a real Christmas feeling with the cinnamon and soft warmth.
The porridge is best eaten the same day it’s cooked, but it will keep in the fridge for a day or two.