French toast, gypsy toast or eggy bread

gypsy toastFrench toast, gyspy toast or eggy bread. Whatever you call them they taste great! They make a good sturdy breakfast or a filling snack. Some add sugar in the mix, but it’s not necessary.
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Green pea soup with horseradish cream

Green pea soupGreen pea soup is a completely different experience from yellow pea soup. With frozen peas it can be cooked all year.
It is a very filling soup. If there is anything left over it can be kept in the fridge for freezer for another day.
Cooking time: 25 minutes, including a 5 minutes break.
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Scrambled eggs in the microwave oven – a quick post training snack

Scrambled eggs in the microwave ovenScrambled egg are nice and a good source of protein. Cooking scrambled egg in the microwave oven is very fast.
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Protein in vegetarian food – how to get enough from different kinds of food

energy percentage protein in foodThe first thing people usually ask when you say you are eating is “But where do you get proteins from? “. As a vegetarian, it’s not that hard actually; you can eat egg, cottage cheese, beans, quorn, lentils and cheese. For vegans, it is a little worse; they may opt out of egg and cheese, but can instead choose tofu and soybeans. NFA recommends a daily intake of 10-20% protein, it is not that difficult to achieve if you add some protein-rich foods in each meal.

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Pot barley porridge – a real Scandinavian Christmas treat

barley porridgePot 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.

Cooking time 60 minutes for 3 portions Read the rest of the recipe…

Aubergine moussaka with red lentils and feta cheese

Moussaka with aubergine lentils and feta cheeseThis moussaka both looks fantastic and tastes fantastic. The flavours are quite mild but full. As many oven bakes there are a few steps, but all are easy to follow.
Serve this moussaka with a fresh salad or a couple of green leaves on the side. This dish is perfect for your lunchbox the next day and to deep freeze for emergency dinners.
Cooking time: 1 hour: 20 minutes preparation and 40 minutes in the oven.
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