Posts Tagged ‘recipe’

I found this lovely recipe for chickpeas from the Choosing Raw- blog, and as I love chickpeas it was a great snack today. I didn’t have any raisins in the house so I substituted for chopped dates . Tastes lovely! And chickpeas are great source of zinc, folate and protein and dietary fibre. The dressing for the salad is made with Tahini, that in turn is a great source of calcium and protein, and copper and manganese.

Pesto Pasta is made fresh basilica, pine nuts, walnuts, sea salt, garlic, olive oil and nutritional yeast flakes. Yeast flakes are rich in B-vitamins, and I use it as a cheese substitute! For pasta I chose this time quinoa spaghetti, that I have bought from France. I haven’t seen it sold anywhere in the UK. But it’s a healthy option (and tastes great!) as quinoa is a source of complete protein, and a good source of dietary fibre, phosporus and is high in magnesium and iron.

Chickpea Salad:

2 cups cooked chickpeas
1 large carrot, grated finely
1/3 cup raisins (dates)

For the dressing:

2 tbsp tahini
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp water
1/2 tbsp tamari
2 tsp maple syrup
1 tsp curry powder

Pesto sauce:

2 cloves garlic

one small basilica plant leaves

pinch of sea salt

olive oil (see how much you like depending how thick/thin you like)

handful of walnuts

small pack of pine nuts (100g)

1 tbsp nutritional yeast flakes

1. mix all together with a food mixer/processor

Enjoy with pasta or quinoa spaghetti!

Quinoa spaghetti pesto

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In Finland we celebrate Christmas already on the 24th December, with rice porridge in the morning, early morning/early afternoon SAUNA, then getting pretty and early evening Christmas dinner followed with opening the presents. And most of the time meeting the Santa Claus as well! For dinner we typically have ham, swede casserole, carrot casserole and potato casserole, and assortment of fish together with a salad. As I am celebrating my Christmas this year in England, in my Christmas dinner we had ham, salmon, Brussels sprouts and swede-, carrot- and potato casseroles. My favourite is the swede casserole, oooh so yummy!

Lanttulaatikko – Swede Casserole

  • 2 big swedes
  • 1 table spoon salt in the water
  • 1/2 litre water

Peel the swedes and cut into cubes. Boil until soft in salty water. Smash into purée.

  • 1 dl bread crumbs
  • 1 onion
  • 2 dl cream
  • 1/2 dl syrup
  • 1/2 tea spoon ground pepper, nutmeg and ginger

Cut onion into small purée, and soften in the pan for about 5 minutes. Add to the swede purée. Mix bread crumbs and cream and let stand for a few minutes so that bread crumbs have swollen. Add everything to swede purée, all the spices as well and mix well. Put into oven dish and bake in 200 degrees for one hour, and in 150 degrees the second hour. Let cool a bit and enjoy! You can also freeze this dish and enjoy later.

Porkkanalaatikko – Carrot Casserole

  • 1kg carrots
  • 2 dl porridge rice
  • 1/2 liter water
  • 1 litre milk
  • 2 eggs
  • 2 tea spoon salt
  • 1/2 tea spoon nutmeg
  • 2 table spoons syrup
  • bread crumbs

First boil the porridge rice in 2 cups of water until the rice has used all the water, then start adding milk little by little, forming porridge. This will take about 40 minutes. Boil the peeled carrots that you have cut into smaller pieces in water, but just so much water that it covers the carrots. Boil until soft and then mash into purée. Add all the spices and syrup and mix with rice porridge. Transfer into oven dish, add some bread crumbs on top and bake in 150 degrees for about 1.5 hour.

Imelletty Perunalaatikko – (Sweet) Potato Casserole

  • 2kg potatoes
  • 2dl white flour
  • some butter
  • 0,5-1 litre milk
  • 2 table spoon syrup
  • 3 teaspoons salt

Boil peeled potatoes cut into cubes in little water (just to cover the potatoes) until soft. Mash into purée. Let cool until hand warm and then add white flour (this so that the flour doesn’t burn) Add some butter, mix and let stand over night in room temperature, covered with a lid. You are doing this so that the mixture would get a bit sweeter taste in the end. Don’t worry that next day when you open the lid it looks a bit grey, it doesn’t matter.

Next day, mix the mixture and add so much milk that the mixture is more liquid than typical porridge, but not too liquid. Add to oven dish, add some butter on top and bake 1/2 hour in 200 degrees, until it starts to boil, then lower the temperature to 150 degrees and bake another two hours.

These casseroles are served with ham. Enjoy!





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