Friday, 22 April 2016

Mustard Potatoes with a Fresh Cucumber Salad

Rose is one of my favourite blogger and foodie pal online, and whenever she posts something new, I cannot wait to head over to her lovely blog and feel inspired!

This here dish, is simple, clean and if you want to learn how to make vegan kefir - Head over to her blog! I had to use normal kefir today, but you can also use creme fraiche if you prefer.

The flavours are typical European, with fiery mustard, a smooth creamy sauce and fresh dill - which reminded me of when I used to work in the firsh market in Bergen and we would make gravelaks!

Mustard Potatoes with a Fresh Cucumber Salad
(Serves 1)

Head over to Rose's blog for a vegan version!

2 medium potatoes, diced
1 tbsp oil
1/2 tsp yellow mustard seeds
1/3 tsp marjoram
Salt to taste

For the salad:
4 tbsp kefir
1 tsp mustard
Salt and black pepper
1 fresh sprig dill, chopped
1/3 cucumber, cut into small dice

- Heat oil in pan on medium heat and add the potatoes. Fry for 6-10 minutes until the potato dice softens. Stir every few minutes, but allow for them to brown all over.

- In the mean time, make the salad! JUst mix all the ingredients in order and set aside.

- When the potatoes are starting to go tender, add the marjoram, mustard seeds and salt. Fry until they are done.

Simply serve the potatoes atop the dressing, and enjoy!

On another note, I am back from my little trip to Barcelona. I had never been to Spain before, but know I understand the hype. It was such a friendly city, with grand buildings and plenty to do. Not to mention the sunshine!

I might write a post on this in the near future! How have you been?!

Original source:

- Jules

Wednesday, 13 April 2016

Earl Grey, Lemon, and Poppyseed Kringel

When I saw Maikki's Lemon and Poppy Seed Kringel, I was instantly intrigued, and I knew I had to give it a bash.

I had not baked in what seemed like forever and I had a potluck dinner to attend, the dough was one of the most cooperative I have ever worked with I think, and the poppy-seed filling had a texture that was really good to work with!

Note - I did not add as much of the poppyseed mix for the filling as I should have, and thus ended up with a bit of something looking like a mishap - but it tasted like the real deal!

The only thing I would recommend, is to visit Maikki's blog and take a look at the beauty that is her original version of this!

Earl Grey, Lemon, and Poppyseed Kringel
(Makes one loaf)

PS. My picture does this bread no justice at all! I couldn't get a picture of when you cut into it and you saw the swirl!

For the filling:
The zest of 1 large lemon
100ml (a little under half a cup) of sugar
150ml oatmilk
200g poppy seeds
1 tbsp loose Earl Grey tea (I used the contents of two teabags)
Juice of 1/2 lemon

For the dough:
200ml oatmilk
17g fresh yeast
50ml sugar
1 tsp vanilla extract
A pinch of salt
400ml wheat flour + extra for dusting
3 tbsp neutral oil (such as sunflower)

- Start by making the filling to allow the poppyseeds to soak up that Earl Grey goodness! First, dissolve the sugar in the milk, add the zest, juice, tea, and poppyseeds and mix it so you have a mixture that is almost like we sand/cement. Set aside.

- Make the dough! Start by heating up the oatmilk until it is 37C (body temperature), turn off the heat and cruble the yeast into the mix - stir until this has dissolved. Now add the sugar, vanilla extract and pinch of salt.

- Pour in the flour and mix until it starts coming together, add the oil and work the dough for about 5-10 mminutes, you should be able to clean the bowl with the dough, and it should be smooth to the touch. Leave in the bowl covered with a cloth and let it rise until it is puffed up - about half an hour.

- Now, when the dough has risen, work it again for a few minutes - yes it is sad to see all the volume go backto normal, but it will make for a really nice loaf! Roll out on a lightly floured surface, and shape into a big a rectangle as the dough allows you too. Now, apply almost all of the poppyseed mixture all across the rectangle and spread out evenly, roll up into a nice swirly loaf, and make it whatever shape you want. Top with the remaining poppy seeds, and allow to rise slightly for a second time - about 15-20 minutes.

- Heat the oven to 200C, and bake the loaf in the middle of the oven for about 30 minutes - until baked through, you don't want too crusty a bread for this lightly sweetened bread.

Et voila! Enjoy toasted with whatever you think would compliment the flavours, or enjoy on its own with a cup of tea!

Oh oh oh! And today I am leaving for Barcelona! I am only going away for five days, but the holiday is much needed! I haven't seen proper sun since ten years ago when I went to Italy... About time I'd say! I hope you all have a great week *smiles*

Original source:

- Jules

Wednesday, 6 April 2016

Fajita Bowls

I haven't forgotten about the blog!

I have just been trying to make mental ends meet in terms of life-things, and thus blogging has been put aside. But worry not, I have been cooking! And I have a few new recipes up for you *smiles*

For a long time, I have been following Ella's blog, and the other day, I saw a recipe that I thought would be great for lunches at work.

And you know? I was right, this recipe worked out great!

Fajita Bowls
(Serves 2-3, easy enough to double though!)

1 tbsp oil
2 closed garlic
150g chestnut mushrooms, sliced
2 red bell peppers, chopped or sliced
1 tsp chipotle spice
2 tbsp soy sauce/tamari
2 tbsp apple cider vinegar
1/2 tsp salt
1 tsp paprika
Black pepper
4 Spring onions, chopped
400g beans (I used borlotti)
Fresh coriander and chilli, chopped - for garnish

Brown rice to serve

For the lime and coconut cream:
50g coconut cream
Juice of 1/2 lime

For the guacamole:
1 avocado, mashed
1/3 green chilli, finely chopped
Lime juice
Coriander, chopped

- Boil the rice as instructed on the packaging.

- Start by heating oil in pan and fry the garlic until fragrant, for about a minute, then add the mushrooms, soy sauce and spices.

- Whilst this is cooking, why now quickly whip up the coconut and lime cream?

- When the mushrooms are well cooked, add the red pepper, apple cider vinegar and beans and heat through properly, before swirling through the Spring onions.

- Now, you have some time to let the dish sit (you don't want to burn yourself! I always get super enthusiastic when dinner is ready and never learn my lesson, ouch!), and make the guacamole! It takes less than five minutes, and is absolutely best fresh!

- Divide the rice between bowls, and top with guacamole, cream and some chopped chilli and coriander if you like a bit of a kick!

I love that the days are getting brighter now, I can definitely feel my mood being better now with the occasional sunshine in my face! I hope you have had a lovely week so far!

Original source:

- Jules

Wednesday, 23 March 2016

Super Easy Cheesy "Flower"-Base Pizza

I hadn't made the broccoli based pizza yet although it has been trending for some time. The other day I found pre-prepared caulieflower rice in the shop, and in the basket went a bag of itand I knew exactly what I had in mind!

I wanted to keep it simple, so I really got to figure out what the base actually tasted like. The pesto added tons of flavour in the topping, and cheese... I mean, it belongs to pizza ^ ^ For a tiny bit of extra fragrance and flavour, drizzle over a little bit of oregano!

Hmmm, I am sure my Italian uncle would disapprove of this, but as a Norwegian girl in Glasgow who is terrible at making pizza doughs, this here is a really easy way to get a base ready in 1-2-3! Not to mention that it is gluten free too *smiles*

Super Easy Cheesy "Flower"-Base Pizza
(Serves 2)

1 large caulieflower heads (about 400g), processed to crumbles (some shops sell it as "caulieflower rice")
3 eggs
1 tbsp oil
Salt and Black pepper

Red pesto
Grated cheddar

- Simply pre-heat oven to 200C. Mix all the ingredients for the base in a bowl and spread out evenly across a baking paper clad tray. PLace it in the middle of the oven and bake for 15-20 minutes.

- Now, take the pizza base out and the top should be firm, spread the pesto evenly over, followed by grated cheddar. I didn't use that much, but it melted generously over the pizza anyhow! Sprinkle over the oregano and place it in the oven for a further 5-10 minutes, cheese should be melted and the base should be cooked.

- Cool slightly before serving, and feel free to rattle up a pretty side salad to go with it!

This tasted nothin like caulieflower actually, and it is such a healthy and lighter alternative to enjoy pizza any day of the week!

Aaaand yesterday I received something all the way from bonnie Norway and my mother! She had not knitted in 30 years back when she was a student, and when I asked her if she could knit me a sweater, she answered a little bit puzzled "Oh! Uhm... I suppose I could! What colour did you have in mind?" Except in Norwegian (aka Åh! Joda, det kan jeg vel gjøre... Hvilken farge tenkte du?) But, it is not like my mother to just send me one thing when she first is shipping treasure across the North Sea, o no! She had bought me pajamas, THREE big bars of good ol' Norwegian chocolate, a lovely scarf, and a ball of yarn - "in case I had to patch up the sweater" - how cute is that?! *allthefeels*

Some people celebrate Easter, and I happen to be one of those! Simply due to a childhood tradition, cause I believe in the Easter bunny, yo! OK, maybe not, but it is a great excuse to give someone an Easter egg *smiles*

...I need to start taking pictures during the actual day time! Sorry about the dark photos people! I cannot wait for Summer!

I hope you have a lovely rest of the week ahead! Any plans?

Recipe by yours truly,


Saturday, 19 March 2016

Vegan Bounty Mousse


This week I have been off from work, which has been really nice - some time to be mindful and catch up with friends... and...perhaps... indulge, just a little bit!

Enter Bounty Mousse! Three ingredients, and it is very rich, so I suggest you share it with your best friend or perhaps a special someone *smiles*

To lighten it up you could perhaps use agave syrup instead of dry sweetener, I used xylitol, and it turned into deliciously lush coconut-chocolate goodness!

Vegan Bounty Mousse
(Serves 2)

1 can full fat coconut, refrigerated overnight
4 tbsp xylitol or other sweetener (normal sugar is OK, just a little naughtier *wink*)
2 heaped tbsp unsweetened cocoa powder

Dessicated coconut to decorate (optional)

- Open the coconut milk can and scoop out the upper layer that is set. Place in a bowl and mix in the cocoa powder and sweetener until it is all even and fluffy. Serve as it is, or leave to set a little in the fridge! How easy was that?!

This week, my friend Mari and I went on a little outing to Bowling, and Kilpatrick (close to the Auchentoshan Whisky Distillery) and we had a really nice adventure! We even found a pier with some ship wrecks! We didn't get to climb any hills like we intended though, but we saw Sheep Hill! (Yes, it is actually called that, haha). St. Patrick's was also celebrated, and yesterday aforementioned Maricat also had a bunch of us over for dinner and a delicious home made spinach cake! It was so green, but you couldn't taste that at all, it was really delicious!

I hope you have had a lovely week, did you celebrate St. Patrick's at all?

Recipe by yours truly,

- Jules

Wednesday, 16 March 2016

Courgette Hotcakes

I used a lot less oil in this than the original recipe used, and instead decided to be a little extra generous with it when frying these delicious hotcakes! It worked a treat!

Usually, I would eat courgette cakes/fritters/anythingcourgetteandsavoury with some sweet chill sauce, but I had run out of it, and thus I had it with some crumbled feta and tomato sauce instead, yummy! The bakingpowder in this also makes them fluff up a little, which gave them a lovely texture *smiles*

Courgette Hotcakes
(Makes 6, serves 2 as a lunch, or 3 as a starter!)

1 large courgette, grated and squeezed off the excess water
1 cup flour (I used chickpea flour, but youcan use plain or spelt)
1/2 tsp baking powder
1/2 tsp salt
1/3 tsp black pepper
2/3 tsp ground thyme
1 egg
1/2 cup grated parmesan
Oil for frying (enough to cover the bottom of the frying pan generously)

To serve: Sweet chilli sauce, poached eggs, wilted spinach, crumbled feta etc.

- Start by grating the courgette and lightly salt, place in a sieve and let the excess water run off for about 20 minutes. Squeeze most of the water out with your hand, and place the courgette in a mixing bowl.

- Now, add the seasoning, flour, baking powder, parmesan and egg and mix well to combine. You should have a rather sticky batter - don't worry, it will cook evenly and come together (right now....over me! *starts singing Beatles* in the pan.

- Heat the oil in a pan on medium heat, and be generous with it! Once hot, drop big tablespoons of batter into the pan. Cook for 3-4 minutes on each side or thereabouts, until golden on both sides and slightly puffed up.

- Repeat with remaining batter, et voila! Hotcakes are ready to serve - I cannot wait to have the rest for lunch at work tomorrow, mmmmm...

This week, I am off work on holiday, and despite having hardly any silvers to my name currently, I have had a few good mindful days off work now! Lovely food has been made, a friend and I yesterday went on an adventure in two towns outside Glasgow, and she had even brought some red wine and white chocolate for the hike which was a nice surprise!
Today, my boyfriend and I are going out for some Mexican food at one of the best Mexican places here, it is a charming little restaurant that rattles up some fantastic dishes! I'd say it is well deserved after having crammed in a few chores... I hope you are having a lovely week so far! Been up to much yourself?

Original source:
FromSeason to Season, p. 121

- Jules

Thursday, 10 March 2016

368 Days a Vegetarian

..... and I am in no way turning back!

OK, so I was perhaps missing smoked salmon for the first eeeeeight months or so, but now I have sort of waned myself off that, and ALL is well!

Health wise, I cannot say I feel any different, my weight hasn't changed much - it went up a little in the beginning, because I wasn't quite sure where to start, and ate mainly quite starchy foods - but I am still searching for that fine balance, tweaking a little as I go along.

I am not one to preach, telling others what is the right way of living. The other day however, I saw someone posting a video on facebook about how baby chicks are brought up in thousands.... Living their too short lives in too small a space, with death creeping up a little too closely... Of course there are other poultry breeders who might treat their chicks with more care, and to them I am grateful! But to see even a fraction of it being such a fowl business, I am happy to be a vegetarian in that respect as well as other, more personal ones!

Greek Rosemary Potatoes with Feta
, Happy Veggie Burger and PB & J Smoothie

Culinary, I have had to teach myself how to substitue animal protein with others, however I still eat cheese and eggs (I know the topic of welfare might cross your minds here as well, but Ido not know enough about the dairy business to comment). I feel that vegetarian dishes oftenasks for more care and attention, and other flavours that to normal every day dishes, you might not have used otherwise. I've gotto try a lot of new foods, which is really awesome!

Berry Terrine feat. Banana, No-Bake Walnut Florentines and Martha's-Style Quinoa Salad with Sweet Potato & Broccoli

Pasta with Artichoke Sauce, Gado Gado Salad and Milk Chocolate Covered Marzipan Cake Marbles

Meat cravings? Nope, I didn'thave any of that... Only for seafood, but then again I am Norwegian, so I suppose that goes without saying really!

The most asked questions I have had are:
Do you still eat fish? (Nope, pescetarians do!)
B-but....but bacon! (Totally fineby me not to have bacon anymore, a full veggie breakfast? Sign me up!)
How can you be vegetarian?! (More the sceptics, I just shrug and say that I just didn't really fancy eating it anymore!)

Spanakopitta, Deli Portobello Sandwiches and Tear'n'Share Cinnabons

Warm Quinoa & Roast Butternut Squash Salad with Walnuts, Wicked Patatas Bravas, and Carrot & Banana Bread

Thankfully we live in a time where being vegetarian doesn't mean that you have to cut back on the nutrients your body needs. There are so many meat substitutes, as well as natural options - like nuts, seeds, legumens, and eggs and cheese for vegetarians, but you also get vegan cheeses too, which seems to become more and more popular!

Nut Roast with Roast Potatoes & Carrot Sauce, Grilled Two Cheese Pepper or Avocado Sandwich and Curried Carrot & Artichoke Soup

As for eating out, in a city like Glasgow here, it really isn't a challenge. There are loads of all-vegetarian restaurants, and some bars, where they ensure that all their drinks also are vegetarian or vegan. When it comes to eating at friends - just let them know before-hand, and if they seem a little daunted by the thought, or had plans of cooking something containing meat, just ask what they are having and offer to bring something similar along for yourself so they don't have to worry about it! It only takes you about half an hourto rattle up something decent, and it saves them the hassle. Honestly though, I have only had positive experiences! Once at a friend's and his parents', they were having a "Roast Chicken Sunday", but then offered to make me spaghetti with pesto, and I got the veggie sides that had been roasted separate from the chicken - score! Not to mention, I love pesto!

Soba Noodles with Aubergine & Mango, Honey & Garlic Roasted Cherry Tomatoes and Creamy Vegan Veggie Soup

, Avocado & Cucumber Gaspacho and granny's delicious Mazarin Cupcakes

Anyway, a year and counting - and I am looking forward to continuing my meat-free diet into the future *smiles*

What are your views on vegetarianism? Do you only eat vegetarian/vegan or try and at least have one meat free day a week?

A little collection of the dishes made over the past year ^ ^

Soft & Chewy Peanut Truffles, Zingy Grilled Halloumi & Onion and Fragrant Sweet Potato & Tomato Stew with Palak Paratha

Balsamic Pasta, Marzipan Kolibriegg or Humming Bird Easter Eggs
and Creole Aubergines

Artichoke Barley Risotto, Healthy Home Made Bounty Bars and Jaffa Covered Cashews

- Jules