Suddenly for a couple days, the summer is gone. And when I feel winter coming, I can only think of melted cheese. I remembered about zucchini boats while talking with my pal Philipp (that doesnt like zucchini, say whaaaat?) and I told him about the baked boats my mom used to make on winter days and how they feel like a love child between lasagna and mini pizzas. This recipe shouldn't take more than 45 minutes to make and there is a vegan variation at the end of the recipe. So lets get all cheesy now, melted cheesy!
There are about 150 different kinds of Quinoa. Though the most common kinds you can buy everywhere are white, red and black. I am a big fan of quinoa (duh? I am peruvian) and I love them in every color and texture. The white quinoa is the fluffy one that is a bit closer in texture to couscous. The red and black are crunchier, so I find them better for a summer salad.
Quinoa has not only protein, but it is also a source of fiber and iron! For me is the complete package side dish and works perfectly to complement any salad. I made today a black quinoa salad with shrimps. But you can skip the "animal protein" and just eat the rest. This is one of my favorite summer recipes.
Sorry for my lack of posts lately, I have been sick for some weeks and couldn't bare to be on a computer for a long time.
I am at the moment crazy about oils. As you might remember, I posted a recipe for Basil Infused Oilsome weeks ago. So I have been experimenting using it in some recipes.
It is getting cold in Berlin and I always feel like "Italian" when I am sick. I had some Black Tiger Prawns at home and some risotto rice, and this is what I made with it:
Caviar. I normally used to enjoy it with a glass of Champagne on a special day. Or steal it from my grandma's fridge and eat it under the kitchen table when I was a kid. However, there are many ways of enjoy caviar besides eating it alone.
Andrea had recently got the celiac diagnosis when Anders' colleagues from Dagbladet were coming over for a long-planned pizza night. Several types of pizzas were to be grilled on a hot stone plate, with different toppings on all of them. In addition we had to figure out how to make a good gluten free alternative for Andrea.
SALMA contacted us and asked us to make a few recipes for their newly launched websitewww.salma.no. We accepted the challenge! But we had to think hard to make an exciting and good looking dish to match Heia Mat, Mat på Bordet and Fru Timian who had already contributed.
In one of our many trips to Mathallen in Oslo we came across this new brand of Danish products called Nordisk Køkken. We immediately fell in love with many of the oils and condiments they were selling. However, we also had to try their "kartoffel" soup, or potato soup. We usually like to make stuff like that from scratch, but this looked very tempting and the brand seemed to be very focused on quality ingredients. It is all organic and natural without gluten, preservatives or artificial additives.
Since we wouldn't be making the soup ourselves we decided to pimp it! With lobster!
This black pasta is a type of pasta made with flour, eggs, oil and squid ink. The seafood manufacturers extract the ink from the ink sacs located between the gills, and this gives pasta the black color. Seafood dishes best complement black pasta's natural aquatic flavor.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.