This is one of my favorite easy quinoa salad recipes. It’s actually a Red Cabbage Salad with Quinoa, Blueberries & Cinnamon Walnuts. We eat a lot of cabbage in Denmark and red cabbage is one of our all time favorites. I think I eat cabbage at least once a week, because it gives a great…
Archives for June 2014
Rye Bread Muffins with Chocolate & Apricots
When I eat bread, it’s 99 percent of the time rye bread. In Denmark, we are known for our rye bread and we normally eat it for lunch, when making open sandwiches. Rye is high in fibre and therefore keeps you full for a very long time. Rye bread keeps you going for a looong time When…
Crispbread with Flaxseed Meal
Crispbread is a very common type of bread in the Nordic countries. In Sweden they eat it all the time and they have lots and lots of different variations. In Denmark we eat it a lot as well. This version is simple to make and contains no flour, so it is super healthy and filled with nutritious seeds. Try…
Madeleine Cakes with Almond flour, Applesauce & Apricots
I love to develop healthier versions of well known recipes. When it comes to cakes or desserts, I always try to replace the refined sugar and wheat flour with healthier alternatives, or just reduce the amount. In general, I try to avoid the fast carbohydrates such as rice, flour, potatoes and pasta and replace them with slow carbohydrates…
Healthy Apple & Peanut Butter Clusters
Rye flakes, apple sauce and peanut butter are ingredients I always have in my kitchen so I can easily whip up these healthy apple and peanut butter clusters! I make my own apple sauce and normally add a lot of vanilla or cinnamon to the sauce. I usually put it on my chia porridge or as in…
Pear and Gorgonzola salad with rye berries and lemon-roasted nuts
Here’s a very satiating pear and gorgonzola salad. My version is also a salad with rye berries, which we eat a lot in Denmark. It’s a great side dish, but could also be served as a starter or even a main course, if you double the recipe. Pear and gorgonzola salad – the ultimate combo! The…
Salmon Cakes with Capers, Apple & Lemon
I am very fortunate to have a husband who likes to go fishing, or to put it right, I’m lucky when he catches something and take it home with him. Some time ago, Mikkel was in Iceland and caught a large wild salmon. He vacuum-packed it and took it back to Denmark. It has been in my freezer until just recently,…
Shredded Carot Salad with Ginger and two kinds of topping
This shredded carrot salad is a favorite among families in Denmark. It is easy to make, and is often eaten together with a typical Danish dish; meatballs in curry sauce with rice. I have added some finely grated ginger to my shredded carrot salad and given some suggestions for toppings. The cinnamon flavored rye flakes are…
Cauliflower Blinis served 2 ways with Mackerel Rillettes & Lumpfish Roe
These cauliflower blinis are the perfect starter, if you want to impress your guests. I made two different versions. One version with mackerel rillettes and another with lumpfish roe. The latter was served with a sour cream (48%), finely chopped red onion and pea sprouts. While the mackerel rillettes was served with red sorrel. Both versions tasted really good, and I am…
Healthy Breakfast Recipes – Pie with Yogurt & Kiwi
This is just one of the best healthy breakfast recipes I know. This breakfast pie is the perfect treat on a Sunday morning. I love to eat it with my freshly ground morning coffee, while reading the newspaper. Although, it could also be served as a dessert. You can choose any fruit you like for topping….
Deer Meatballs with Thyme and Bacon
These deer meatballs are actually very easy to make and something we eat a lot in the Nordic countries. Venison is a great source of protein and it contains less fat than for example pork or beef because the animal is always on the move. In Denmark and Sweden and Norway as well, we would typically eat these deer…
Egg salad with Mustard Sprouts
This egg salad is a typical Danish lunch dish that we just love in my family. It goes great with marinated hearing or just in an open faced sandwich – preferably rye bread. We eat this all year around, but especially during Christmas and Easter time. The mustard sprouts are home grown, and they go extremely well together with this egg…