Tomato, Corn, and Avocado Salsa

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This tomato, corn, and avocado salsa is delicious on its own or with tortilla chips, and it’s so easy to make!

Tomato, Corn, and Avocado Salsa

1 tomato or 1 cup cherry tomatoes
1 ripe avocado
2 ears corn, raw or cooked
Juice of 1 lime
2 tablespoons olive oil
4 tablespoons chopped cilantro
1 jalapeño or chili (if you want to add heat)
Salt and pepper to taste

Recipe adapted from Bon Appetit

Roadside Stands

I grew up in Nashville, TN, home to a great farmers market and not far from the countryside. As a child my mother used to take us to a roadside farm stand on highway 100, where we bought seasonal, local produce. Not sure if it’s still there, but I hope so!

Here in Denmark, farming is still a big part of life, and roadside stands are very common. The stands come in all shapes and sizes, and in the summer you will find, potatoes, strawberries, peas, flowers, honey and handmade crafts. However, one quality sets these roadside stands apart from their American counterparts – Trust – no one works the stands, just drop your payment in the locked metal box. It’s refreshing to see honesty and trust still exist, and hopefully no one takes advantage of it.



Caprese Salad bites

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Caprese Salad is one of my favorite ways to enjoy fresh summer tomatoes. I needed a light starter for my pizza party, and caprese salad was the first idea that popped into my mind, however I also wanted something that was easy to snack on, so I decided to make mini caprese salad bites on a stick, drizzled with a balsamic glaze. They turned out beautifully and are so easy to make!

Caprese Salad Bites

  • 20 fresh basil leaves
  • 10 cherry tomatoes, cut in half
  • 1 ball of buffalo mozzarella cut into 20 cubes
  • Crema di balsamico, or homemade balsamic reduction
  • salt and pepper
  • toothpicks

Directions

  1. Wash tomatoes and basil, cut tomatoes in half
  2. Cut mozzarella into cubes
  3. With your toothpick in hand, add tomato, basil leave (folded in half) and mozzarella, repeat until you have assembled all of the bites
  4. On a plate or platter arrange the salad bites, season with salt and pepper, and drizzle with crema di balsamico

New Nordic Carrot Cake

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As I child I always loved carrot cake, with the cream cheese frosting, cinnamon spiced interior, and cute frosted carrots adorning the top of the cake. I will always love the classic American carrot cake, but it’s quite indulgent, so I’ve been searching for a healthy alternative, which I found in one of my favorite Danish cookbooks Aarstidernes Livretter.

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Thirty minutes north of Copenhagen, is Aarstiderne at Krogerup, an organic farm with accompanying farm boutique where you can buy fresh, seasonal, organic produce. The Farm boutique is a recent addition; Aarstiderne started out delivering weekly fruit and vegetable boxes to your front door. Today they deliver to around 40,000 households in Denmark and 5,000 in Sweden. The weekly boxes come with exciting recipes, which they have compiled into the cookbook Aarstidernes Livretter.

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New Nordic Carrot Cake Recipe

  • 500g carrots, peeled and grated
  • 150g raw sugar
  • 200ml taste free oil (I used sunflower oil)
  • 4 eggs
  • 150g white flour
  • 115g wheat flour
  • 2 teaspoons vanilla sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 100g raisins
  • 50g hazelnuts or walnuts (I used hazelnuts)
  • Preheat oven to 185 celsius/365 fahrenheit
  1. In a medium bowl whisk sugar and oil until combined, then whisk in eggs
  2. To the sugar mixture add vanilla sugar and cinnamon.
  3. In a large bowl combine flour, salt, and baking powder, then whisk in the sugar mixture until smooth.
  4. Gently fold in the carrots (it seems like a lot of carrots but this is what makes the cake so moist) and lastly, fold in the hazelnuts and raisins
  5. Pour the batter into two greased loaf pans and bake for 50-70 minutes, until a toothpick inserted in the center comes out clean

For information about Aarstiderne visit their English blog

Carrot, Cilantro, and Chili Slaw

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I was searching for a salad with a bit Asian flair to go with take away sushi, when I came across a carrot, cilantro, chili slaw from Bon Appetit. The salad takes about 20 minutes to make and it’s absolutely delicious! If you don’t like spicy food you might want to tone down the jalapeño, I used red chili instead of jalapeño.

Carrot, Cilantro, and Chili Slaw
recipe from Bon Appetit

  • 12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups)
  • 2 tablespoons vegetable oil or grapeseed oil
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon kosher salt plus more for seasoning
  • 2 jalapeños, stemmed, seeded, minced
  • 1/2 cup (loosely packed) fresh cilantro leaves
  • 3/4 teaspoon ground coriander
  • 2 tablespoons toasted sesame seeds
  • Freshly ground black pepper

Toss carrots, oil, lime juice, sugar, 1/2 tsp. salt, and jalapeños in a large bowl. Let marinate for 15 minutes, tossing occasionally.
Add cilantro, coriander and sesame seeds; toss to evenly incorporate. Season to taste with salt and pepper.

15 minute breakfast: Broiled Grapefruit with Cinnamon Sugar

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Is grapefruit season, and grapefruit is a lovely, healthy, quick breakfast. My mom used to serve it for us in the mornings before school; I remember she had a Pampered Chef grapefruit knife perfect for cutting between the segments (I’ve been searching for one like it but have had no luck).

I stumbled across this recipe for broiled grapefruit with cinnamon sugar. It looks delicious and I can’t wait to try it this morning for breakfast!

Broiled Grapefruit with Cinnamon Sugar

  • Serves two
  • 1 large ruby grapefruit
  • 2 tablespoons cinnamon sugar
  1. Heat the oven to broil. Cut the grapefruit in half across its equator. Use a sharp knife to carefully cut around the inside edge of the grapefruit half. Then make small, deep cuts next to each segment’s membrane, to loosen the fruit from the membrane. (If you have serrated grapefruit spoons, this step is less necessary.)
  2. Sprinkle each half with cinnamon sugar and put in an oven-safe dish, sugar-side up. Broil for 15 minutes, or until the top turns quite brown and caramelized. Let cool for 5 minutes and eat while warm.

Recipe from the Kitchn

smoked salmon salad

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Summer has officially arrived here in Copenhagen Denmark! The sun is shining, the weather is warm and I have started wearing my favorite summer clothes!

With the heat I crave a crisp and refreshing salad (also no need to turn the oven on and heat things up even more!), this smoked salmon salad is so so easy to make and tastes like a gourmet salad from a nice cafe.

Crisp romaine serves as the bed for this salad to which I add cucumber, tomato, avocado, and succulent smoked salmon; the light and healthy yoghurt dill dressing is the perfect compliment to the veggies and salmon.

Yoghurt Dill Dressing

1. 3/4 cup fat free plain yoghurt (I use Irma’s promille yoghurt )

2. Juice from half a lemon

3. 4 tablespoons of dill dressing or 4 tablespoons fresh dill, 1 tablespoon honey and 1/2 teaspoon Dijon mustard

4. Salt and pepper to taste

5. Mix the ingredients in a small bowl and enjoy!

crostini

This looks delicious, I will definitely make it for my next cocktail party!

PrettyGirlsCook by Candice Birdsong

This crostini is great for cocktail parties or a quick snack. It takes just a few minutes to put together so it’s a great option if you have a few people over and only have a little prep time. You can use any fresh herbs you like, whatever you have around will work. I used truffle honey but any honey will do. Use a good quality hand dipped ricotta for this, it will really make a difference. Serve with a nice glass of bubbly and enjoy!

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