April 24, 2015

GREEN TREAT


Again I have received a new JuiceSelvKasse from Årstiderne, so my juicer is going to work again, this time making this juice, which looks like liquid grass in colour, Luckily enough the taste is not like grass.

It is difficult for me to pick up the taste of parsley in this juice. I can easily detected the flavour of broccoli, citrus fruit incl. the bitterness from the lemon peel and the apple.

It is actually quiet difficult for the juice to juice the spinach leaves.


GREEN TREAT: - 3-4  servings
  • 4 apples
  • 2 small handful of parsley
  • 1 lemon  with peel
  • 2 oranges without peel
  • 1 broccoli
  • 150 g spinach leaves
  1. Clean and rinse all the ingredients.
  2. Juice everything together. 
  3. Juice the spinach and parsley in between the apples
  4. Pour into a glass and enjoy :-)
  5. Store remaining juice in the refrigerator.

April 23, 2015

Spaghetti with tiger prawns , chili and sun-dried tomatoes


Busy again eating a pasta dish in my little kitchen, again testing a recipe, which I have found in the weekly magazine Femina, issue 15/2015.

I really like the use of tiger prawns and the use of baby salad leaves as topping on the paste dish. However, the amount of added white wine is too high, as the sauce is too acidic in taste. The seasoning with garlic and chili is fine, but otherwise I am not happy about the taste and consistency of the pasta sauce. So I will not repeat this dish another time in my kitchen.


Spaghetti with tiger scrimps, chili and sun-dried tomatoes: - 4 servings

  • 500 g spaghetti
  • 2 cloves of garlic - finely chopped
  • 1 chili - de-seeded and finely chopped
  • 3 tablespoon of olive oil
  • 500 g tiger scrimps without shell
  • 6 sun-dried tomatoes
  • 1 organic lemon - zest and juice
  • 300 g fresh salad baby leaves of any type
  • salt and pepper for seasoning
  1. Cook the spaghetti according to it´s cooking instruction.
  2. Heat up the oil in a frying pan. Add garlic and chili into the hot oil.
  3. When the garlic has got some colour, when add the tiger prawns. Let the tiger prawns fry for a few minutes.
  4. Blend the sun-dried tomatoes in a homogeneous mass using a hand blender.
  5. Add the tomato mass, white wine, lemon zest and juice to the tiger prawns, and let the sauce cook for 2-3 minutes.
  6. Season the sauce with salt and pepper.
  7. Mix the pasta sauce together with the drained spaghetti.
  8. Top of the dish with baby salad leaves.

April 21, 2015

New sofa cushion under creation


After the creation of my first knit sofa cushion for my library, I have been busy looking for new cushions and blanket/plaid in green colours and shades, as I would like to change the colour scheme of the library from purple/red into mainly green. So a transformation can easily end up with costing a fortune, so I am on approachint this task with a cost optimisation view point !!! such as knitting sofa cushion myself or buying cushion second hand.

I have spend approx 510 DKK on yarn and 5 buttons. You can easily pay 600-700 DKK for a designer cushion. The yarn is from Rowan and consist of 50% woll, 25% alpaca and 25% viscose, The yarn looks like tweed with blue and whittish spots in the main colour of green.

The pattern for this cushion I have found in free magazine, where the front side of the cushion will be wicker pattern and the back-side will be in stockinette stitch.

April 19, 2015

Pasta in cream sauce with aspargus, dill and lime


Everything turns more and more green outside from day to day. And one vegetable, which really is a spring vegetable is asparagus.

So I when I saw this recipe in the weekly magazine "Femina", issue 15/2015, I knew, that I had to make it due to the use of asparagus.

The taste of the pasta sauce is good, however I would like some more texture as the paste is very liquid.

Pasta in cream sauce with asparagus, dill and lemon: - 4 servings

  • 400 g pasta
  • 2 x 500 g green asparagus
  • 3 spring onions
  • organic lime - zest and juice
  • dill - finely chopped
  • 2 tablespoons of olive oil
  • 1 dl cooking water from the pasta
  • 1 dl dairy whipping cream, 38% fat
  • Parmesan cheese - finely grated
  1. Clean the asparagus, and crack of the ends, where the asparagus naturally crack.
  2. Cut the asparagus into a length of 5 cm.
  3. Finely chop the spring onions.
  4. Boil the pasta.
  5. Heat up the oil on a pan.
  6. Fry the asparagus pieces
  7. Add in the spring onions and lime zest.
  8. Pour pasta water, dairy cream and lime juice into the pan with asparagus.
  9. Boil up the cream sauce.
  10. Season with salt and pepper.
  11. Drain the water from the pasta.
  12. Pour the cream sauce over the pasta.
  13. Top of with grated Parmesan and dill.
  14. Enjoy your green looking meal as you look in a spring green garden :-)

April 16, 2015

FRUITY CAULIFLOWER


As a frequent reader you will perhaps recall, that cauliflower is not one of my favourite vegetables !!! Most times I use it for soups without being really satisfied with the taste and mouthfeel.

So when I yet again received a cauliflower in my weekly vegetable box, I decided to try to juice the cauliflower as more painless way of getting ride of this much hated vegetable of mine !!!!

As a way of hiding the cauliflower flavour, I went with a combination of apples and pears (some other left-over from vegetable box).

It turned to be an OK flavour combination. You can feel some dryness/flouriness coming from the cauliflower in the juice. So I think I have found a good way of using cauliflower for the future.


FRUIT CAULIFLOWER: - 3 servings
  • 1 cauliflower incl. stem, but without green leaves
  • 5 apples
  • 5 pears
  1. Clean and rinse all the ingredients.
  2. Juice everything together. 
  3. Pour into a glass and enjoy :-)
  4. Store remaining juice in the refrigerator.

April 14, 2015

Easter Egg collection of 2015



My collection of Easter eggs received or brought in connection with Easter 2015:
  • "Quail eggs" from Peter Beier
  • Finnish Mignon egg (nougat chocolate made with almonds and nuts poured into a real eggshell from Fazer
  • Decorate Easter egg from Nordisk Kompaniet
  • Easter Lakrids ( cripspy mint choc coated liquorice) from Johan Bülow
I still have the eating pleasure of these Easter egg in front of me :-))) even though Easter 2015 finished one week ago !!!!

April 12, 2015

LEMON MINT


It is always with great interest, that I receive the JuiceSelvKasse as one of my weekly vegetable boxes, as this box always brings me a lot of inspiration for new juices. It can be in form of ingredients, that I would never that used for juice on my own. And can also be in form of "been where, done that and no reason for doing it again" !!! ingredients or combination of ingredients for use in juice.

This LEMON MINT is very refreshing in it taste, so I would for sure make it again.

Regarding the lemon, you can juice the lemon with peel, if you like bitterness in your juice. And if you are no fan of bitterness, you should juice the lemon without the peel on.

The same remark is also fitting for the mint. Only juice the mint leaves, if you are no fan of bitterness. If you like the bitter twist in your juice, then you should juice both the mint leaves and mint stems.


LEMON MINT: - 3-4  servings
  • 4 stems of celery
  • 6 apples
  • 1 cucumber
  • 1 lemon - without peel
  • 1 handful of mint - only the leaves
  1. Clean and rinse all the ingredients.
  2. Juice everything together. 
  3. Juice the mint leaves in between the apples
  4. Pour into a glass and enjoy :-)
  5. Store remaining juice in the refrigerator.

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