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I’m really bad when it comes to using up all of the leftovers I have, trying to not throw out any food that could still be eaten. I don’t know why, but I have pretty much never been creative when it comes to using it up. I mentioned in my February Goals post that I want to get better at using them up so here’s one of my attempts. At first it didn’t sound like a good idea to combine these, but it had just the right taste for me to enjoy it. Here’s what I did;

1) I used two vegetable stock cubes in a liter or two of water to make a yummy base to boil the noodles in. I love making broths because they always enhance the taste of pasta.

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2) I found everything I wanted to use. Wok noodles, a mixture of brown rice and veggies, and a half full pack of Quorn ground ‘beef’. I don’t use a lot at a time, maybe a quarter of the bag or less, depending on how many I’m cooking for. I still have more of it left after this.

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3) I combined the rice & veggies and the Quorn in a frying pan with a lot of vegetable based ‘butter’ to make sure it didn’t burn. By now it kinda smelled like a wok dish, that’s why I thought of adding in wok noodles to make it more like a dinner and not just a lunch dish.

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4) After it was done I strained the noodles, I mixed some of the broth with a bit of ketchup and some spices because I didn’t have any sweet chili sauce left and poured it over everything. It didn’t taste bad. It wasn’t a proper wok dish, but it was close enough for me to enjoy it. I could see myself make this again, but with a proper sauce this time.

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Are you doing well when it comes to using up leftovers? And do you have a classic dish you go for to ensure you do so? Let me know!

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Super simple focaccia bread

Lise —  December 8, 2017 — 9 Comments

What you will need for the dough:

  • 1 kg all purpose flour (you can mix flour types if you want)
  • 6 dl lukewarm water
  • 2 dl olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 bag of dry yeast (Or use active yeast if you have that)

For ‘toppings’:

  • Some olive oil to drizzle on top
  • Sea salt flakes
  • Rosemary if you’re into that, I’m not.

Bake at 200 degrees Celsius for 30-45 minutes.

How to do it:

Combine the water and oil at first. It will likely not mix but try to do it anyways. Then combine the dry ingredients, make sure that the yeast gets distributed evenly into the flour. Slowly pour the dry ingredients into the water and oil mixture, don’t mix it too hard because you want it to be a loose dough, not a tightly kneaded one. Once they’re mixed, I’d recommend rubbing some oil between your hands before gently kneading the dough. The recipe I used said to pull the dough out and tuck it into the middle until it becomes smooth-ish. After that, leave it to rise for an hour, or until it has doubled in size. I left mine for two and a half hours, partially because I forgot about it. The bowl I used was covered by plastic and a kitchen towel, it’s just bare for the picture.

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After it has finished rising, dump it onto a baking tray, either one that is oiled up or use a baking sheet beneath it to avoid it from sticking to the tray. Gently press it down to spread it out and shape it into however you want it to look and then leave it to rise again for another half hour. I’d recommend starting to pre-heat your oven to 200 degrees Celsius at this point. After that, gently press your finger into the dough here and there, drizzle some oil, salt and whatever else you want on it and put it in the oven.

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Let it bake for 30-45 minutes, depending on how thick it is then take it out and let it rest and cool down for a while. Cut it into pieces and serve. If you don’t eat or use it all at once, you can definitely freeze it and reheat it in the oven whenever you want. It has worked really well for me, at least, because I can’t possibly finish all of this on my own.

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Have you tried making focaccia before? How did it go? 

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Krupenik – Recipe + Pictures

Lise —  August 14, 2017 — 29 Comments

“Light, nourishing and delicious – krupenik’s extraordinary combination of qualities is not a contradiction.”

Krupenik is a traditional Russian baked pudding made of common products found in many homes over the course of history, and its name derives from the word for grain, «крупа» (“krupa”).

I’ve tried quite a few pudding recipes over the year that claims to be somewhat healthy, I once made a semolina pudding but it called for almost a kilo (!) of sugar so I quickly decided against it. This one, however, only uses three tablespoons of it so I was much more willing to give it a try. Krupenik is described as a pudding perfect for those who are dieting, so I’m just going to believe that and eat it without feeling bad about it. This one can be served both as a dessert, and as the main meal for breakfast, and it doesn’t matter whether it’s hot or cold. I love eating mine hot with a bit of cinnamon on top.

Here’s what you need:

  • 250 grams of buckwheat. Rinsed well and roasted if you want it to be less “slimy” and more of a different texture.
  • 300 grams of farmers cheese. I’m lactose intolerant so I can’t have cheese, but I found a lactose free cream cheese I used as a replacement. It made the pudding more runny but it works if you’re in a pinch.
  • 2 eggs.
  • 100 grams of sour cream. Again, I found a lactose free alternative, I used the iMat Fraiche from Oatly.
  • 30 grams of butter. Milk free margarine for me.
  • 2 tablespoons of rusk flour. I just used crumbled up graham crackers.
  • 3 tablespoons of sugar. You honestly don’t need more than that, the cheese is what will give the pudding it’s flavor and it’s acidity.
  • Half a teaspoon of salt.

Here’s how to do it:

The first thing you gotta do is to fill a pot with a liter of water and then bring it to a boil. While that is happening you have to measure the 250 grams of buckwheat and make sure to rinse it thoroughly. It should say on the package that some people can be allergic to the color of the buckwheat that’s why it needs the rinse beforehand.

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Once the water is boiling, put the buckwheat in it and set a timer for 15 minutes. It should be more than enough to finish boiling it, and it will turn a little bit slimy once it’s finished. You won’t notice this texture after you bake the pudding.

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While the buckwheat is boiling, crack the two eggs into a bowl. Gently beat them to mix the yolk and the whites before adding in three tablespoons of sugar, whisking it all again to mix it properly.

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Add in the farmers cheese, cream cheese in my case. I had to use kitchen scales to measure up 300 grams, the boxes of cream cheese were 175 grams each, which was more than I needed.

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I would recommend using a hand mixer for mixing in the cheese, the mixture needs to be lump free and that is difficult to achieve with a regular whisk. A balloon whisk could maybe work but I don’t have that. Once everything is blended properly and the buckwheat has finished boiling, drain the water before adding it to the egg-sugar-cheese mixture. Stir it all together. With regular farmers cheese it wont be as liquid-y as mine is, the cream cheese doesn’t have much of a body to it.

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Line a small baking pan with rusk flour/graham cracker crumbs. You can basically use anything you want in this step to add some flavor to it, though dry, crumbly biscuits would work best. Adding salted biscuits could definitely work too to make the pudding less sweet, if that is what you prefer.

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Pour the mixture into the pan to cover the crumbs, make sure it is an even layer before covering the top with a thin layer of sour cream to add in more flavor. Put it in the oven and bake it in there at 190 degrees Celsius (about 374 F) for 40 minutes. I didn’t preheat my oven because it’s a hot air oven, and it doesn’t take long at all for it to reach 190 degrees Celsius.

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If you want the pudding to be a bit more baked, you can leave it in for an extra 10 ish minutes. Mine was in for five minutes longer than it should but it was still juicy and tasted just the way it should! I cut mine into squares, (well, it didn’t want to come out as squares but I tried!), and added some cinnamon on top. If you want, you can also add in raisins or berries or anything else to add sweetness or flavor!

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Krupenik

Years ago I used to be a terrible snacker, buying crisps and sweets all of the time and it wasn’t good for my health, nor my wallet. After I realized how bad it was I turned to fruit instead whenever I craved something to snack on. Fresh fruit is amazing, but sometimes I want something more savory to sate my cravings. A lot of the time I just chop fruit into small bits and bake them in the oven but they can end up being too mushy. With these slices, they often get a bit crispy on the outside since the skin is still on, and then the inside is really tender.

I usually sprinkle a little bit of sugar on them to make it more sweet, but you could totally just use cinnamon and skip the sugar to keep it healthier.

Here’s the very short list of what you need:

  • 1 to 3 apples, depending on how many slices you want. I used two.
  • Some cinnamon
  • Some sugar
  • A knife for slicing and removing the core pieces
  • A baking pan

I put them in at 200 degrees Celsius for 10 to 15 minutes, this all depends on how fast the sugar melts or how finished the slices look. If you choose to put sugar on it, the sugar should just finish melting before you take the slices out of the oven. Sometimes if you keep them in for too long, it can bubble up too much and you end up risking getting burns on your hands when you take them out and that is not good!

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I piled the slices onto each other in the picture above so it looks a bit sloppy, but they’re honestly delicious! I heard it described as apple pie without the pie at one point, which is pretty much true since apple pieces in pies do get tender when you bake them.

Do you snack on any fruit when you get cravings? Do you prefer fresh fruit or making them into something else?

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Vegan lunch sandwich

Lise —  July 26, 2016 — Leave a comment

I found a recipe for a vegan sandwich online quite some time ago, i cannot quite remember where but it has been a part of my life since. I have omitted it a slight bit but it is still true to its origins.

Here is what you will need to recreate my version of it:

  • Bread of your choice, anything goes. I use white bread because my digestive system cannot handle ‘heavy’ food.
  • Some tomato sauce or other condiment to ‘glue’ the spinach onto the bread.
  • Fresh and newly washed spinach.
  • Some paprika, or bell peppers as its called.
  • Squash, preferably slightly thick slices.
  • Half of an avocado
  • Some spices and vegan butter to cook the veggies in. You can use oil too if you prefer that.

Since squash pretty much adapts to whatever flavor you add to it, the sandwich can end up tasting totally different every time you use it. You can also choose different kind of sauces to use between the bread and the spinach, i tend to use a slightly spicy tomato sauce.

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All you need to do is put some spinach onto the bread, toss the squash and the bell pepper into the frying pan along with some salt and pepper and any other spice you would wish to add.

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Once they are done cooking you arrange them on top of the spinach, i like to put down the squash first, then the bell pepper and then i scoop some avocado on top of it. If you want it to look fancy you can slice up the avocado instead. I’m really just too lazy to make it look pretty.

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You can choose to eat it with just the bottom slices of bread or add a second to the top. Usually i let the bread fry a bit in the leftover juices from the veggies but i forgot this time. And since i only use half of the avocado, i like to sprinkle the other half with some salt and eat it with the sandwiches.

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So there you go! This doesn’t take long to make, it really just depends on how well cooked you want your veggies to be!

Do you have any sandwich recipes that you love? Feel free to share them with me. They don’t have to be vegan, i just try to eat vegan often to keep my body in balance.

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