Category: Main dishes

Gluten-free cauliflower pizza with pesto

Gluten-free cauliflower pizza with pesto

Cauliflower pizza has got to be one of the best healthy kale dinners ever served. The crust is wonderfully crisp, tasty and an allergy-friendly option. I will choose cheesy pizza any day of the week. There’s almost nothing that gives me as much satisfaction than foods with melted cheese.

Now, this particular cauliflower pizza has proved very popular in our house. I’m pretty sure it’s because of the cheesy crust.

Allergy friendly

The cauliflower pizza dough is also gluten-free, which makes this a wonderful allergy friendly option. If you like me, have a lot of friends. And they all have very different food preferences and allergies. Then the cauliflower pizza will be the perfect dinner option.

Let people choose their own toppings

When I have friends over I like for them to choose their own toppings. Like a taco buffet, but with pizza. It’s usually very appreciated and often we up with new flavour sensations. I like my pizza the vegetarian way and adding homemade pesto, just elevates cauliflower pizza to a whole new level. Or try the kale pesto, it’s a little bit more savoury and goes very well with eggplant and parmesan as toppings.

Rustic or smooth tomato sauce?

You can either make your tomato sauce, as the recipe suggests, it’s very quick and easy. Should you want a smoother version, just mix the tomato sauce with a hand mixer for a couple of minutes. Personally, I think a rustic tomato sauce goes really well with the cauliflower pizza.

Cauliflower crust pizza
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

A crispy cheesy crust with homemade pesto and sweet tomatoes.

Course: Main Course
Cuisine: Scandinavian
Servings: 2 people
Calories: 184 kcal
Pizza crust
  • 1 medium-sized cauliflower
  • 3 tbs almond flour
  • 100 gr chickpea flour
  • 1 egg
  • 1 tbs flaked salt
  • 1,5 tsp chilli flakes
  • 120 gr grated parmesan
Tomato sauce
  • 2-3 larger tomatoes
  • 2 cloves garlic
  • 1 tsp ground black pepper
  • 3 tsp dried thyme
  • 2 tsp balsamic vinegar
  • 1 tsp salt
  • 200 gr mozzarella cheese
  • 5 cocktail tomatoes
  • 70 gr baby spinach
  • 65 gr champignon mushrooms
  • 2 tbs pesto
Pizza crust
  1. Start by doing the tomato sauce by dicing them and simmer for 15-20 minutes. Add balsamico och spices. Cook for an additional 5 minutes and let it cool.

  2. While the sauce is cooking, mix the cauliflower in a food processor until it looks like rice.

  3. Preheat oven to 200 degrees Celsius/fan.

  4. Squeeze out as much water as you can from the cauliflower rice.

  5. Mix all the ingredients for the pizza crust in a mixing bowl. Mix until you get a firm dough.

  6. Form 2 pizza crusts, about 2 cm thick each.

  7. Place them on a baking sheet.

  8. Bake in the middle of the oven for 10-15 minutes. The crusts should be a little golden.

  9. spread tomato sauce evenly on bottoms.

  10. Grate or slice the mozzarella, half cocktail tomatoes and slice mushrooms.

  11. Use the mozzarella cheese as the bottom layer. Add sliced mushrooms and tomatoes. Bake in the oven for an additional 10 minutes.

  12. Topp with baby spinach and pest. Serve while hot

Vegan kale pesto

 Tip: Have an egg allergy? Add 1 tbs of chia seeds and mix it with 1 tbs water = replacement of 1 egg.








Vegan Massaman Curry – 1 Pot 30 Mins

Vegan Massaman Curry – 1 Pot 30 Mins

Sponsored post from Le Creuset

Vegan Massaman Curry and all you need is one pot and 30 minutes. Sounds good right? I love this dish, and usually, Thai cuisine is not really up my alley. I like to eat it, in fact, it’s what I choose when I eat Thai food. However, somehow I have never been pleased with the flavours. Until now. You will love it!

I spent the week in Stockholm at one of my bests friends place. She is vegetarian and has a milk allergy. She also got a new vegan cookbook, of course, we had to try it out! This Massaman curry is inspired by the Vegan Cashew Kitchen.

Vegan Massaman curry
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Creamy, quick vegan Massaman curry

Course: Main Course
Calories: 764 kcal
  • 2 tbs olive oil
  • 3 tsp red hot curry paste
  • 4 tbs crunchy peanut butter
  • 400 ml coconut milk
  • 1 tsp cumin seeds
  • 2-3 tsp flaked salt
  • 1 piece cinnamon stick
  • 1 tsp turmeric
  • 1 smaller red onion
  • 300 gr cauliflower
  • 1 large sweet potato
  • 500 gr potatoes
  • 1/2 bell pepper
  • 1 green chilli
  • 1 tbs shaved ginger
  • 1 handful fresh basil
  • 100 gr crushed peanuts
    1. Start by peeling and cutting the onion. Then sweet potatoes and potatoes.  

    2. Tear the cauliflower into small bouquets. 

    3. Cut the bell pepper and chilli into smaller pieces. 

    4. Cook the rice, follow instructions on the packaging. 

    5. Heat the oil and add the curry paste, cumin seeds, turmeric, salt and cinnamon stick. Fry on higher heat for 2-3 min. (Don't burn the seasoning)

    6. Lower the temperature and add the peanut butter, salt, red onion and coconut milk. Stir until blended well.

    7. Add potatoes, sweet potatoes and cauliflower let it cook until soft. (for about 25-30min)

    8. Add bell pepper and chilli when it's about 10 min cooking left. 

    9. Top with crushed peanuts and fresh basil leaves. 

    I would love to hear from you! Comment, share and love!

    Almond fish – with turmeric and dill

    Almond fish – with turmeric and dill

    Almond fish is cod fillet with a breadcrumb and almond coating. This is what I remember most from my school lunches. That and some other not so memorable dishes too. In Sweden, we get free lunch in school. And although I wasn’t a fan of Swedish food back then, the almond fish was one dish I liked.

    Almond fish is a dish that family wouldn’t make for dinner at our home. My grandmother used to make Hungarian food, and I don’t remember her ever making something Swedish at all. Therefore Swedish food tasted very foreign to me.

    Although perhaps it’s not the most exciting way to get introduced to Swedish food, eating school lunches. It has changed in many schools over the years though. And a lot of school restaurants have wonderful cooks.

    Cod fillets with breadcrumb and almond coating is a very Scandinavian dish. Simple, yet very tasty. Good news is that cod is easy to make and this particular dish creates itself in the oven, quickly.

    Typically this dish is made with flaked almonds and no dill. However, I much prefer almond flour in food than flaked almonds. Dill is the epitome of Swedish food. Even though it’s doesn’t originate from Scandinavia, dill is the most Scandinavian flavour I know.

    (for those interested dill originates from India and the Mediterranian countries)

    I serve this dish with mashed potatoes adding a little bit of browned butter and peas.

    Cod fillets with breadcrumbs and almond coating
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins

    Use your oven form and let dinner take care of itself. 

    Course: Main Course
    Cuisine: Scandinavian
    Servings: 7 people
    Calories: 447 kcal
    • 800 gr cod fillets
    • 150 gr breadcrumbs
    • 60 gr almond flour
    • 2-3 tbs fresh dill chopped
    • 1 tbs turmeric
    • 2 tsp flaked salt
    • 1 tsp rosé pepper
    • 150 gr butter use 125 gr for the breadcrumb coating and the rest under the fish
    1. Set the oven to 220 C/fan. 

    2. Either you start by doing your own breadcrumbs or melt the butter. 

    3. Chop the dill and mix it with breadcrumbs, almond flour, turmeric, flaked salt and pepper. 

    4. Slice the remaining butter, cover an oven dish and place the fish on top. Spread the mixture evenly on top of the fish.  

    5. Bake in the middle of the oven for about 30 minutes.

    6. Serve with mashed potatoes and pees. 

    If you would like to see this recipe step by step visually, please visit my Instagram and check out my stories. And as usual, I would love it if you would comment, share and like! 

    Meatless Monday – kid friendly recipes

    Meatless Monday – kid friendly recipes

    It’s Monday and meatless Monday none the less. In Sweden, meatless Monday’s have been a thing for quite a while now. The kid’s get lunch at school and they have slowly gotten used to less and less meat on the menu. Which is great. We have been trying Meatless Mondays in our home too for a while and it’s going in the right direction.

    Getting the kid’s approval

    Every other week we have five kid’s in the house. Both I and my partner are divorced and between us, there are five kids. Cooking for kid’s can be challenging in any shape or form, but when you bring kid’s together who are used to very different cooking styles it has made me want to pull my hair out on more than one occasion.

    When started to introduce the Meatless Monday’s we didn’t tell them it was vegetarian food they were trying. One bad review at the table and the whole thing goes a bust. Then after a while when we saw that this was succeeding they were told.

    Now I don’t encourage you to lie to your kids, however, to be able to pull this off we needed to be creative.

    Explain the Meatless Monday

    We have spoken a lot about the why. The environmental impacts, why to choose less meat, but also what type of meat to eat if you do want it. I think everyone should do what they are comfortable with and every family needs to what’s best for them. For us, this is what worked. Explaining the different aspects but also be willing to experiment with flavours and textures.

    Easy switch

    The easiest switch to make was the obligatory Friday taco. I would dare to say that almost everyone who has kids have been eating tacos on a Friday night. Anyway because the mincemeat is such an easy switch without affecting flavour or the way it’s cooked much. Personally, I prefer the soy mince. I really like the texture, flavour and also since it’s dry produce it keeps in the pantry. I always have it at home.

    Anyway, for today’s Meatless Monday I created a recipe based on the Waffle recipe I created. The toppings are simple and are easily switched. I made mini pancakes or mini crêpes if you will. I have a blini iron from Le Creuset, which I really love. They will also last you a lifetime. I have written previously about them here. Along with a recipe on how to make mini crêpes for dessert.

    Meatless Monday blinis

    Multi-purpose recipe for any Meatless dish

    Course: Main Course
    Cuisine: Scandinavian
    Servings: 15 blinis
    • 400 ml flour
    • 1/2 tsp salt
    • 300 ml oat milk
    • 200 ml oat cream
    • 100 ml rapeseed oil
    • 100 gr cottage cheese
    • 100 gr cocktail tomatoes
    • 1 avocado
    • 1 tsp flaked salt
    • 1 tsp dried thyme
    1. Mix all of the dry ingredients in a bowl.

      Pour in the milk and whisk until smooth, add the whipping cream and whisk some more.

      Mix the eggs with the batter, one at a time and whisk. 

      Lastly, mix in the oil.

      Heat the blini iron and brush it with a little oil, so the blinis won't stick to the iron. 

      Pour about 50 ml of batter for each little round shape on the iron.

      Fry them for about 2 minutes on each side. 

    Vegetarian blinis

    Table decorating – my best tips

    Table decorating – my best tips

    Table decorating is so much fun! Last week when asked to create some table decorating ideas for Søstrene Grene in their store I jumped on the idea. We all know how most people eat with their eyes. Therefore table decorating is such a pleasure and important piece of any party. I was asked to decorate a kid’s party, a baby shower and an adult party, using the same base. Because wrongly people assume it’s going to be stressful and expensive. Which is simply not true. Don’t fret, I’m here to give you my learnings from table decorating.

    Scandinavian is trending right now

    Right now we see a lot of Scandinavian trends in table decorating. Danish “hygge” is still going quite strong as a trend. Which sets the mood for cosiness, togetherness and good company. The colours are sombre and a lot of natural materials, such as wood, hemp and stone.  Less is more. A beautifully decorated table isn’t cluttered. Rather each piece brings something to the table. Which also allows to show off a certain theme more strongly, when not every piece on the table is competing for attention.

    Keywords in Nordic trends are sustainability and environment, natural materials, cool colours and guests around the table.

    Whatever do I mean by that? Well, I, for example, keep everything. I never throw away anything that can be reused. And a lot of times you can use many things over and over again.

    Decide on a colour and a theme

    It’s always easier to coordinate table decorations when you have a specific scheme in mind. That also allows you to combinate what you have in a different way. For example, if choose a pirates theme, not everything on the table have to be with pirate prints on them.

    Table decorating

    For these three parties, I choose table decorating ideas based on a base colour and then chose theme based accessories that would match those colours. I chose a sombre green and gold as a base. These colours are good colours for both boys and girls, but can also serve as adult colours.

    Then I chose a pirate theme. Adding red, pirate flags and golde chocolate coins as table and cake decorations. This is what I meant by not having to choose a print and then decorate with only that. Therefore choosing a base colour that you can use with different props depending on what theme you want to use is the best way to go about it.

    table decorating

    Then I chose a ballerina theme, adding colours in pink, such as flowers and ballerinas. Still, it looked very inviting with the same base colours as before.

    table decoration

    See how the sombre pinks tastefully go with the green and the gold?

    table decorating

    Mix old and new things

    I love birthday parties and whenever it’s my kid’s birthdays I go all in. So I do get that you want to get some new things for your party! However, maybe not as much as you think you do.

    I have beautiful plates from Stella at the Clay lab in Malmö. Usually, you have those odd bowls, plates and even cutlery that you bring out for these occasions. Small vases are also a good investment. You can really use them over and over again.

    This brings me to Valentine’s. These same colours are such a wonderful way to break the never-ending pink and red that is dominant on Valentine’s day.

    I chose to fold the napkins as little bows and hearts to get into the mood of giving. Which another way to add that little extra, fold the napkins. You can set the level yourself. Bowties and hearts take less than two minutes. table decorating

    table decorating

    Flowers, flowers and flowers

    Those of you who follow me on Instagram, (ruthless self-promotion, I know!) know that I have a Sophie who owns Florista. She is amazing! Decorate with flowers! It can elevate any table and it usually does.

    Either get a big centrepiece that goes well with your theme or use those small vases and place them out throughout the entire table.

    You can also use a single flower or a beautiful twig to decorate each plate or napkin.

    A lot of times you can also ask for flowers that florists can’t sell for full price and you get even more flowers. I then dry them and use them as decoration on cakes and food.

    Here are some other inspirational table decorating ideas.

    Lentil soup – the Crock Pot way

    Lentil soup – the Crock Pot way

    Lentil soup is one of my favourite meals during winter. Especially the red lentils. In my opinion, they keep their texture a lot better than other ones. Which makes them the perfect addition to this lentil soup. This lentil soup is packed with flavour and vitamins. One of which is ginger and turmeric, both have wonderful health benefits. Along with that is also has carrots, garlic, mungo beans and tomatoes.

    The best thing it’s super easy to make and it really fills you up. Basically, you put all your ingredients in your Crock Pot, put the lid on and let it cook. This is also such an amazing soup to bring for lunch. Pour the lentil soup into a jar and take it to work. You will be satisfied until dinner time, I promise.


    lentil soup

    This post is sponsored by Bagaren och Kocken, and the Crock Pot I use for this recipe is this, which is also on sale right now.

    Now as much as I love food, I’m a food blogger after all. However, the everyday meals for 7 people, is really overwhelming for to me too. Also, I have a confession to make, I hate doing dishes. Like a lot. I love it when I can use one pot only. My Crock Pot is my new best friend. It has given me my time back. I don’t have to watch anything. I put all of it in one pot, choose low heat or high heat, set the timer and then go off to running my business. Then it automatically keeps it warm until I turn it off. Such a good kitchen genie don’t you think?

    Crock Pot

    Crock Pot

    Lentil Soup

    17th January 2018
    : 6
    : 10 min
    : 6 hr
    : 6 hr 10 min
    : Very easy

    Lentil soup packed with vitamins and flavour all in one pot.


    • 65 gr red lentils
    • 70 gr mung beans
    • 3 smaller carrots
    • 1 large rooted parsley
    • 3 cloves of garlic
    • 2 tbs chopped parsley
    • 2-3 tbs raw grated ginger
    • 1-2 tbs turmeric
    • 2 tsp salt
    • 3 tsp ground pepper
    • 3 tsp flaked chilli
    • 400 gr crushed tomatoes
    • 250 gr water
    • Step 1 Peel the carrots and the rooted parsley.
    • Step 2 Chop them finely in a mixer.
    • Step 3 Chop the parsley and peel the garlic.
    • Step 4 Place all the ingredients in the Crock Pot put the lid on and set the timer to 6 hours and low heat.
    • Step 5 Let it cook for 6 hours and serve with sour cream.

    You can, of course, make this recipe even if you don’t have a Crock Pot. Use a thick bottomed pot and double the water and tomato sauce. Bring to a boil for about 10 minutes and then let it simmer for 6 hours with the lid on. Make sure you keep an eye on it to make sure it doesn’t burn.

    lentil soup

    Need more Crock Pot recipes? Check out this juicy pulled pork recipe!

    Slow cooker pulled pork – a Crock Pot recipe

    Slow cooker pulled pork – a Crock Pot recipe

    This is a sponsored post

    I have been eyeing a Crock Pot for a while now because I think it would be something that would benefit me and my family a lot. It has been hugely beneficial and I love it. You put everything in one pot, put the timer on and leave the house (if you want that.) You don’t have to watch it, add more liquid to it, you just wait until it gets done. Making everything in one pot makes me not go insane.

    They come in different sizes. I got the big one that holds 5 litres since every other week we are seven people, that’s right, seven. Just let that sink in for a while. Now even though I love food, I do food blogging as my living, cooking everyday dinners for that many people is a challenge. Then, on the other hand, we have the similar problem cooking healthy for two. However, that’s a whole other post.

    Back to the slow cooker pulled pork, it’s easy and delicious. Just make sure it’s moist and really well seasoned. You need a lot less fluid when you use a Crock Pot, which is fantastic because you really don’t need to watch the pork. It will be moist. I also made a really nice hot sauce to it for anyone who likes loads hot. Which I myself don’t really like, but I’m the odd one out it looks like.

    This slow cooker pulled pork can be enjoyed two ways. One is the slow cooker pulled pork burger, which is my favourite. Pair it with this delicious brioche bread and bean dip and you are sorted.

    I also serve it with coleslaw and pickled red onions, it’s such a beautiful way the different textures and flavours meet in one bite.

    Not so quick, but easy chilli sauce

    You make this after the slow cooker pulled pork is done and use the broth that is in the pan. Now, because you can use the Crock-Pot on the stove too, you don ‘t have to use an additional pot.

    1/2 litre of the pulled pork broth

    4 tbsp agave syrup or 50 gr sugar

    1/2-1 Habanero chilli, chopped. (remove the seeds)

    1 tbsp soy sauce

    Bring to a boil and cook it for 2 hours, until reduced. It is very tasty! I used 1/2 a habanero chilli, and it was really hot.

    Slow cooker pulled pork

    3rd January 2018
    : 6
    : 15 min
    : easy

    Easy recipe that is packed with flavours.


    • 600 gr of pork
    • 4 cloves of garlic
    • 2 tbsp flaked salt
    • 1 tbsp ground black pepper
    • 1 tbsp honey
    • 2-3 tbsp olive oil
    • 65 gr red wine with or without alcohol
    • 1/2 tbsp thyme
    • 1/2 tbsp flaked chilli
    • 2 tsp ground ginger
    • 3 tsp soy sauce
    • Step 1 Mix all the spices with the soy and olive oil and rub it onto the pork. Let it set for a while.
    • Step 2 Pour the wine into the Crock Pot and put the meat in.
    • Step 3 Set the time for either 8 or 12 hours. If you choose 8 hours to cook on higher heat. If 12 hours, the lower heat.
    • Step 4 Pack the meat in foil and let it rest for 20 minutes before you serve it.

    Scandinavian Thanksgiving dinner

    Scandinavian Thanksgiving dinner

    We now celebrating a Scandinavian Thanksgiving dinner. With the delicate things that are in season right now. There are always things to be thankful for. In the past, we haven’t celebrated Thanksgiving in Sweden, for obvious reasons.

    In fact, in Skåne, where I live, we have Mårten Gås. Which is a massive geese dinner, with black soup as a starter. The black soup is basically blood soup, I’m a little embarrassed to admit – I have never tried this tradition.

    However, over the past couple of years a lot of American traditions, have made their way into our Scandinavian homes. Which we have adapted and Thanksgiving is no exception. We make an appreciation dinner out of it. And, personally, I think it’s a lovely way of bringing friends and family together. Also, I really love to create a beautiful table setting and just make the most of it. This is why themes work so well, it’s easier to set the scenery.

    For a lot of my table settings, I use things from Søstrerne Grene, (they have worldwide stores, for my international readers) They have beautiful, affordable decorations and I can use them over and over again. And I always get my flowers from Florista. Sophie, who owns the place is very talented at what she does, very sweet and have breathtaking flowers in her shop.

    So, this was the build-up for the Scandinavian Thanksgiving dinner. Pretty isn’t it? And no celebration table is complete without a cheese platter.

    Scandinavian Thanksgiving dinner

    This is what Scandinavian Thanksgiving dinner menu looked like:

    Starter: Roasted tomato soup, you will find the recipe here.

    Main course: Swedish wild duck with lingonberry sauce

    Sides: Brussel sprouts with chard and dried lingonberries and butter glazed carrots

    Dessert: The chocolate dream

    I will give the duck recipe today. Now there’s a little background story to the duck. My neighbour, L is a hunter. And I have been spoilt for the last couple of years with extremely good quality meat. Which is also one of the reasons I eat less meat. But when I do, I eat the good kind.

    Anyways, I got wild duck filets for my Thanksgiving dinner. The biggest difference between the wild duck and the grass-fed duck is the fat. The wild duck is the lean meat and the cooking time. It takes only takes a few minutes and you have to be careful not to overcook it. Otherwise, it will taste like liver.

    Scandinavian thanksgiving

    Wild duck filets with roasted veggies and lingonberry sauce

    16th November 2017
    : 6
    : 20 min
    : 40 min
    : 60 min
    : Medium

    Roasted veggies in the oven, with delicious duck accompanied by lingonberry sauce.


    • 2 large sweet potatoes
    • 1 kg small potatoes
    • 1 -2 medium sized turnips
    • 1 large yellow onion
    • 6 cloves of garlic
    • 40 gr chopped parsley
    • 4 tsp flaked salt
    • 6 duck breast filets
    • 500 gr lingonberries
    • 600 ml plant-based cream
    • 2 shallots
    • 2 tbsp agave syrup
    • 2 tbsp sherry (optional)
    • 2 tsp flaked salt
    • 2 tsp ground black pepper
    • 100 gr olive oil
    • Step 1 Start by preheating the oven to 225 degrees Celcius.
    • Step 2 Then by peeling the root vegetables, slice them in larger pices and pat them dry with a paper towel.
    • Step 3 Slice the onion into larger chunks.
    • Step 4 Line a baking sheet with parchment paper and place the veggies, onion, garlic (in their skin) parsley on top.
    • Step 5 Drizzle with olive oil and flaked salt.
    • Step 6 Bake for about 30-40 minutes.
    • Step 7 In the meantime, pat the duck breasts dry and season with salt and pepper.
    • Step 8 Dice the shallots finely and fry them in olive oil until soft.
    • Step 9 Add the sherry, agave syrup, lingonberries and bring to a boil for about 10 minutes.
    • Step 10 Lower the heat and add the cream and season well. If the sauce is too thin, add some corn starch to make it thicker.
    • Step 11 When there is about 10 minutes left of the veggies heat a pan with about 4-5 tbsp of olive oil or butter.
    • Step 12 Quickly fry the duck, about 2-3 minutes on each side. Wild dick is red in the middle.
    • Step 13 Place them in foil and leave to rest for about 3 minutes.
    • Step 14 Serve!

    Jack O’Lantern bell peppers

    Jack O’Lantern bell peppers

    Jack O’Lantern bell peppers are such an easy and delicious dish to make. We made them for Halloween and will make them again this Saturday for a Halloween party. Bell peppers are easy to make into scary faces and even the kids can help carve them. I filled mine with couscous, but really you can use anything to fill them with anything.

    My grandmother used to fill them with minced meat and cook them in tomato sauce. They weren’t Jack O’ Lantern bell peppers but filled bell peppers none the less. I wanted to make me Jack O’Lantern bell peppers vegetarian, thus I skipped the meat this time. If you want them gluten free fill them with rice instead of couscous. I tried a batch with red rice, it came out really delicious.

    You can either have this as a main dish or a part of many smaller dishes. You can serve them with Hasselbat potatoes and a mean kidney bean dip.

    Jack O'Lantern bell peppers

    3rd November 2017
    : 2
    : 5 min
    : 20 min
    : 25 min
    : Medium

    Scary and delicious treats for Halloween.


    • 250 gr couscous
    • 2 tbsp vegetable broth
    • 2 large orange bell peppers
    • 1 small red onion
    • 1 tbsp chopped parsley
    • 1 tbsp olive oil
    • 1 tsp salt
    • 1 tsp pepper
    • Step 1 Start by rinsing the bell peppers and take out the core of the peppers. Then carve out eyes and mouth.
    • Step 2 Heat up the oven to 220 degrees Celcius.
    • Step 3 Then cook the couscous. You need 200 gr water for 100 gr couscous. Bring the water along with the broth to a boil in a pot. Pour in the couscous, take it off the heat and put the lid on. Let it rest for 10-15 min. Then season with salt and pepper.
    • Step 4 Chop the red onion into small pieces. And along with the parsley and oil, mix it with the couscous.
    • Step 5 Fill the bell peppers with the couscous and bake in the oven for about 10-15 min, depending on your oven.
    • Step 6 Serve it warm!

    Scandinavian Friday tacos

    Scandinavian Friday tacos

    Scandinavian Friday tacos are almost like an institution in Sweden. We call it “fredagsmys” which loosely translates to cosy Friday. Loads of families eat Friday tacos, followed by crips and watching a movie on the sofa. Which sounds kind of relaxing right? True, but when your kids are asking for the same Friday tacos, every Friday what’s a mama to do? You find creative ways to make them differently. However not as differently so that the kids won’t eat them. It’s Friday tacos fun!

    It’s also in this week’s Gram weekend food bag! This weekend we have totally embraced the Scandinavian Friday feeling. With the “fredagsmys”, but I have mixed it up a little too. Instead of buying your own tortilla bread, you make it, with beetroot. If the beetroot is too much to handle just skip that step. Because honestly, once you try this tortilla bread, you will always want to make your own. They are easy to make and makes a huge difference taste wise.

    Now the trick is that you have to serve the tortillas immediately so that they won’t go stale. You can also wrap them up in baking paper and keep them in the oven on very low heat for a while.

    The minced meat is replaced by minced soy and my kids love the vegetarian option. I just changed the meat, to soy mince, without even telling them in beginning and they couldn’t even tell. I really hope that you will enjoy this weekend treat!

    The minced meat is replaced by minced soy and my kids love the vegetarian option. I just changed the meat, to soy mince, without even telling them in beginning and they couldn’t even tell. I really hope that you will enjoy this weekend treat!

    And to spice it up a little this dish comes with a spicy tomato and mung bean salsa. You can add more or fewer chilli flakes to it, of course, depending on your taste.

    When you have “fredagsmys” you also have dessert, it would just not be fair otherwise, right? You’ll find the recipe for a delicious chocolate mousse here.

    And the breakfast for this weekend is Swedish pancakes.

    Scandinavian Friday tacos

    20th October 2017
    : 2
    : Easy/Medium

    Friday tacos served with homemade beetroot tortilla bread and minced soy.


    • For the tortilla bread
    • 150 gr (2 1/2 dl) wheat flour
    • 100 gr (1 dl) water
    • 3 tbs oil
    • 1/2 tsp salt
    • 1 pinch of baking powder
    • 1 beetroot (optional)
    • For the tacos
    • 3,5 dl minced soy
    • 3 tbsp Taco all spice mix (2 tbs paprika powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1 tbs ground cumin, 1 tsp chilli powder, 1 tbs oregano)
    • 140 gr (2 dl) couscous
    • 1 bell pepper
    • 1 avocado
    • 1 red onion
    • For the Bean and tomato salsa
    • 2-3 tomatoes, medium size
    • 150 gr (1,5 dl) mung beans
    • 2 tsp chilli flakes
    • 1 tsp salt
    • 1 tbp oil
    • Step 1 Start by cooking the mung beans. Bring 300 gr (3 dl) of water to a boil and cook for about 45 min.
    • Step 2 Clean and cut the beetroot into halves. Cook in salted water for about 10-15 min.
    • Step 3 At the same time let about 300 gr (3 dl) come to a boil and cook the minced soy in salted water for about 10 min.
    • Step 4 Pour off the water and heat up a skillet and fry the minced soy. Add the taco all spice mix and if it’s dry add a little water. Let it simmer for 10 minutes on low heat.
    • Step 5 While everything is boiling, you can chop the tomatoes finely for the salsa.
    • Step 6 Add the tomatoes to a bowl and mix them with salt, chilli and oil.
    • Step 7 Chop the veggies for the tacos.
    • Step 8 The beetroot should be ready by now. Blend it with a hand mixer and put the puré aside.
    • Step 9 Time to make the tortillas, mix all the dry ingredients in a bowl.
    • Step 10 Add water, oil and beetroot. Knead it until the dough comes together.
    • Step 11 Divide the dough into 7 pieces and roll each one into a ball. Use a rolling pin on a floured surface to get a thin round tortilla.
    • Step 12 Set the tortillas aside and finish off the mung bean ans tomato salsa. Pour off the water and rinse in cold water. Let it dry a little bit and add the beans to tomatoe mix. Blend well.
    • Step 13 Preheat a pan or skillet. (no oil needed)
    • Step 14 Fry one tortilla at the time, about 1 min on each side.
    • Step 15 Serve and eat immediately!