Barbecued Veggies

It was a long, sunny and delightful summer...

... visiting our friends S&M... the meal was...

Barbecued Veggies 

Serves 4:

Zucchini (2 - thickly sliced)
Green pepper (2 - sliced)
Red onion (2 in quarters)
Mushrooms (20 - small)
Pineapple (half - thickly sliced)
Tofu (200g - thickly sliced)

Marinade ingredients:
Olive oil (4 tbsp)
Soy sauce (4 tbsp)
Lemon (1 - juice)
Garlic (2 cloves - crushed)
Coriander (4 tbsp - minced)

1) Brush each slice with the marinade sauce.
2) Heat the barbecue. 
3) When hot, griddle the slices for around 4 minutes on each side until tender.
4) Brush with the marinade again, before serving.

Lemon Masala-Burgare

After tasting the Rödbetsbiffar, today we tried the Lemon Masala-Burgare. They are also from ekkogourmet, organic, vegan, soya and gluten free.

Spiced with ginger, coriander, garlic, fennel and lemon... a great taste!

Skillet Cake with Açaí Frosting

This week has kept me very busy, the days seemed to have 48 hours ...
the dinners had to be simple, quick and nutritious. And so açai powder and coconut oil played a main role at dessert time.

High Tech Scandinavia products are tastefull and you can order them online.

Serves 4:
Muscovado Sugar (50g)
Vegetable milk (200 ml)
Coconut oil (1 tbsp + 1 tsp)
All purpose flour (150g)
Baking powder (1 tsp)

For the frosting:
Cashews (raw - 50g - soaked for 2 hours) 
Lemon juice (fresh - 1 tbsp) 
Agave (1 tbsp) 
Açaí Powder (1 tbsp)

1) In a bowl, mix all ingredients until well combined.
2) Melt one teaspoon of coconut oil in a woven proof skillet, add the dough, smoothing with a spatula. Cook over low heat for 10 minutes.
3) Put in the oven, under the grill and cook for another 5 minutes, until golden brown.
4) Rinse and drain the cashews. Add them to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the açaí powder and give it another quick blend.
5) Spoon into the cake and enjoy.

Beetroot Greens

Serves 2:
Beet Greens (300g)
Olive Oil (1 tbsp)
Pepper (freshly ground)

1) Wash the greens with cold water. Drain and cut away any heavy stems.
2) In a large skillet in low heat add the beet greens and sprinkle with olive oil. Simmer for 10 minutes until the greens are tender. Season with pepper.

Cabbage and Apple Sautéed

Serves 2:
Green cabbage (350g - halved cored and finely shredded)
Apple (150g - Golden delicious, cored and sliced)
Garlic (1 clove - finely minced)
Olive oil (1 tbsp)
Salt
Black pepper (freshly ground)

1) In a large deep skillet add the cabbage with 2 tbsp of water and cook over moderately high heat, tossing, until wilted, about 10 minutes or until tender.
2) Add the apples, garlic, olive oil and toss well. Cook, stirring occasionally, until the apples are just tender, about 5 minutes.
3) Season with salt and pepper and serve.

Zucchini with Tomato Sauce

Serves 2:
Zucchini (2 - cubed)
Tomato (2 - chopped)
Fresh herbs (chopped: parsley, corianders, basil)
Pepper
Salt
Muscovado Sugar (1 tsp)

1) In a saucepan add the zucchini, tomato and muscovado sugar and simmer until the zucchini is tender.
2) Add the fresh herbs.
3) Season to taste.

Tip:
Excelent as a sauce for pasta or to eat with polenta. 

Vegetable Broth

Seves 2 to 4:
Carrot (150g - peeled and cut into slices)
Water (800 ml)
Bay leaves (2)
Cardamom (2)
Spinach (60g - chopped)
Green Peas (100g)
Salt and pepper
Olive oil

1) In a saucepan, add the carrots, the bay leaves, the cardamom and the water and cook for 5 minutes.
2) Add the spinach and the green peas and simmer gently for 10 minutes, until the vegetables are just tender.
3) Season with salt, olive oil and black pepper to taste.