Category: Sides & Snacks

Best Easter waffles recipe – Easter starts here

Best Easter waffles recipe – Easter starts here

Easter Waffles, is there a better way to start celebrating Easter? I think not! This specific recipe is an Easter waffle filled with Scandinavian flavours. And very typical toppings on the Easter dinner table.

I love Easter, and I love waffles. The combination is Easter waffles. It’s a perfect way to celebrate spring and all the Scandinavian flavours in one little bite.

This time of year it’s exciting to put all the freshly awoken flavours on the table. In Sweden cured Salmon is a must on any Easter table. There is also dill, eggs and West botnia cheese and brussels sprouts. Now, while the sprouts can be bitter if you fry them in some oil, it compliments the flavour of the cured salmon matured cheese.

Think of this Easter waffle as a perfect taste combination of Swedish Easter traditions. Served on a perfectly crunchy waffle with greens and creamy matured cheese. There you have it, Easter waffles.

Ester Waffles with cured salmon
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Perfectly delicious Easter waffles with traditional Scandinavian toppings. 

Course: Breakfast, Main Course, Snack
Cuisine: Scandinavian
Servings: 10 people
Calories: 248 kcal
Ingredients
400 ml flour
    1 tsp baking powder
      1/2 tsp salt
        300 ml milk
          200 ml whipping cream
            2 eggs
              100 ml rapeseed oil
                25 gr baby spinach
                  100 gr grated cheese (matured)
                    TOPPING
                      100 cured salmon
                        4-5 eggs
                          5 brussels sprouts
                            2 tbs fresh dill
                              Instructions
                              1. Boil the eggs. 

                              2. Mix all of the dry ingredients in a bowl.

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

                              4. Mix the eggs with the batter, one at a time and whisk. (if you want to omit the eggs, now is the time to mash the bananas and mix them with the batter.)

                              5. Lastly, mix in the oil, chopped spinach and grated cheese. 

                              6. Heat the waffle iron and brush it with a little oil, so the waffles don't stick to the iron.

                              7. Pour about 100 ml of batter for each waffle into the waffle iron.

                              8. Bake the waffles for about 5-7 min. (Mine has a green lamp that will turn on when they are ready.)

                              9. Fry the brussels sprouts while baking the waffles. 

                              Need some waffles for dessert? Then I have the one for you. 

                              Please share the love by sharing this recipe with your friends and family <3

                               

                              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
                              Ingredients
                              • 400 ml flour
                              • 1/2 tsp salt
                              • 300 ml oat milk
                              • 200 ml oat cream
                              • 100 ml rapeseed oil
                              Topping
                              • 100 gr cottage cheese
                              • 100 gr cocktail tomatoes
                              • 1 avocado
                              • 1 tsp flaked salt
                              • 1 tsp dried thyme
                              Instructions
                              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

                              Belgian Waffles – The Scandinavian way

                              Belgian Waffles – The Scandinavian way

                              Belgian Waffles, oh how I love thee. When I was a kid, Belgian Waffles were something you would get on festivals and fairs. Waffles in Sweden are typically heart shaped, thin and crisp. I used to dream about Belgian Waffles with Nutella. Thick, delicious Belgian Waffles. I didn’t get to eat a lot of them as you can hear. Therefore, I got myself a Belgian waffle iron.

                              A quick snack

                              However on school breaks, like we have in Sweden right now, my mum used to make Swedish Waffles. It’s simple, quick and I don’t know anyone who doesn’t like waffles. She would make a huge stack of them. I would hang out with my friends during these breaks and of course, they would want waffles too.

                              In February we have something called sports break. A lot of families will go skiing or do something outdoorsy. And when you are out all day this is a such a great midday snack. Since they are not sweet on their own you can also top it with cheese and sour cream.

                              Belgian Waffles for Breakfast and Brunch

                              Personally, I love Belgian Waffles as a breakfast treat. Or as a brunch treat. In fact in Swedish coffee shops where they serve brunch on Sundays. Will very often serve you a mug filled with waffle batter. Later when you are ready to bake your waffle. You’ll stand in a little queue (we love our queues in Sweden.) to bake it.

                              Belgian Waffles - the Scandinavian way

                              Crisp, fuller tasting waffles served with whipped cream and homemade raspberry jam.

                              Course: Breakfast, Snack
                              Cuisine: Scandinavian
                              Servings: 10 pieces
                              Ingredients
                              • 400 ml flour
                              • 1 tsp baking powder if you omit eggs, add 2 more tbsp
                              • 1/2 tsp salt
                              • 300 ml milk
                              • 200 ml whipping cream
                              • 2 eggs to omit eggs, replace with two bananas
                              • 100 ml rapeseed oil suitable for cooking
                              Topping
                              • 150 ml whipped cream
                              • 100 ml raspberry jam
                              Instructions
                              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. (if you want to omit the eggs, now is the time to mash the bananas and mix them with the batter.)

                                Lastly, mix in the oil.

                                Heat the waffle iron and brush it with a little oil, so the waffles don't stick to the iron. 

                                Pour about 100 ml of batter for each waffle into the waffle iron. 

                                Bake the waffles for about 5-7 min. (Mine has a green lamp that will turn on when they are ready.)


                              Of course, you can use a “normal” waffle iron too to make these Belgian Waffles. Just use a little less batter for each waffle and they will be a little thinner. 

                              Plättar – thin Swedish pancakes

                              Plättar – thin Swedish pancakes

                              Plättar are thin Swedish pancakes and is Scandinavian equivalent to the American pancakes. However, in Sweden, it’s a popular afternoon snack as well. We call it Mellanmål, literally translated, in between meals. As a kid I loved them. But we didn’t have a skillet used for that purpose. Which means I had to eat them whenever I was at a Swedish friend’s house. Since plättar, thin Swedish pancakes are indeed a very Scandinavian thing.

                              However, now I have one from Le Creuset, which I adore. It’s brilliant.

                              I usually make them either for breakfast or served after I make an artichoke soup. And I’m yet to find a kid who doesn’t love them as much as I do.

                              They are absolutely best served with freshly whipped cream and homemade strawberry jam. I strongly encourage you to give them a go!

                              Plättar

                              7th December 2017
                              : Makes about 30 plättar
                              : 15 min
                              : 30 min
                              : 45 min
                              : Easy

                              Delicious fluffy thin Swedish pancakes, perfect for breakfast and as afternoon snacks.

                              By:

                              Ingredients
                              • 600 gr full-fat milk or plant-based milk
                              • 180 gr flour
                              • 2 eggs
                              • 0,5 tsp flaked salt
                              • 2 tsp vanilla powder
                              • 40 gr melted butter plus additional for frying
                              Directions
                              • Step 1 Melt the butter.
                              • Step 2 Mix flour, salt and vanilla in a mixing bowl.
                              • Step 3 Add half of the milk and whisk quickly.
                              • Step 4 Add the egg and the rest of the milk. Make sure there are no lumps.
                              • Step 5 Add the melted butter and whisk it together.
                              • Step 6 Leave it to rest for about 5-10 minutes.
                              • Step 7 Make sure that your skillet is well heated, otherwise, it’s going to stick and you won’t be able to flip them.
                              • Step 8 Add the batter to each pocket in the skillet and fry them for about 2 minutes on each side.
                              • Step 9 Serve with strawberry jam and whipped cream!

                              Hasselbat potatoes and a mean kidney dip

                              Hasselbat potatoes and a mean kidney dip

                              Everyone loves a good dip, right? This mean kidney dip was not only hit on the Halloween table, but this mean kidney dip goes well with the Scandinavian Friday tacos too. It disappeared quickly from the table at our house. And you will love how easy it is to make.

                              If you want to make it with non-canned kidney beans, just remember to soak them overnight. I prefer to cook my own beans, but it takes a lot longer. If you use canned ones, just make sure you rinse the beans well before using them. This mean kidney dip is a bit spicy, but you can, of course, use more or less chilli. Some like it hot and some not. Personally, I like it when it’s packed with flavours, but not when it’s hot.

                              I also made the classical Swedish Hasselback potatoes and made little bats out of them. I really love potatoes and Hasselback is such a delicious way to eat potatoes.

                              Mean kidney dip

                              3rd November 2017
                              : 3
                              : 10 min
                              :
                              : 10 min
                              : Easy

                              Easy, creamy mean kidney dip that goes well with many dishes.

                              By:

                              Ingredients
                              • 250 gr cooked kidney beans
                              • 150 gr sour cream
                              • 2 tsp chilli
                              • 2 tsp cayenne pepper
                              • 1 tsp salt
                              • 2 tsp olive oil
                              Directions
                              • Step 1 Rinse the beans and mix with a handheld mixer with the sour cream.
                              • Step 2 Add the seasoning and mix with olive oil.
                              • Step 3 Done!

                              Crisp carrot salad –  to go with any dish

                              Crisp carrot salad – to go with any dish

                              Crisp carrot salad you say? That goes well with most dished? Yes! Do you ever wish for a little side salad that’s quick to make and it’s not just your usual sliced vegetables? Then this salad is for you. It’s quick, it’s sliced, but with a twist!

                              I don’t know about you, but I always have a bag of carrots in the fridge. And I’m a little sick to either just grate them or make them into carrots sticks. Wich, of course, is not bad, however, I needed something new. The twist in this salad is the spicy ginger and the apple cider vinegar that gives this crisp carrot salad a stingy and fresh taste. If you would like it a little hotter just add more ginger and/or chilli flakes. This side salad is a fresh addition to any main dish. Especially the Roasted pumpkin risotto.

                              Crisp carrot salad

                              13th October 2017
                              : 2
                              : 5 min
                              : 5 min
                              : 10 min
                              : Easy

                              An easy crispy carrot salad with a little sting.

                              By:

                              Ingredients
                              • 1 large carrot
                              • 1 handful pumpkin seeds
                              • 1 tbsp apple cider vinegar
                              • 1 tbsp oil of your choice, I prefer an oil that has a characteristic taste
                              • 1 tsp flaked salt
                              • 1 tsp flaked chilli
                              • 1 tsp powdered ginger or fresh if you prefer
                              Directions
                              • Step 1 Mix the apple cider vinegar, oil, salt, chilli and ginger.
                              • Step 2 Peel the carrots and slice them very thin. (I use a cheese slicer for this.)
                              • Step 3 Mix the sliced carrots with the oil mixture.

                              Butter glazed carrots for Thanksgiving

                              Butter glazed carrots for Thanksgiving

                              First out, as part of my Thanksgiving special is Butter glazed carrots for Thanksgiving. As promised on my Instagram page, Thanksgiving recipes will be taking over this blog!

                              First out is this delicious side dish with fresh carrots, from my local gardener. I can’t wait until my own veggie garden is up and running! Anyways, these small very tasty carrots went well with butter (honestly what doesn’t go well with butter?) and parmesan cheese. Serving butter glazed carrots for Thanksgiving will sure be an appreciated side dish at your Thanksgiving dinner table.

                              Now as I mentioned before, Thanksgiving is, as I’m sure you know not exactly a Swedish holiday. But celebrating with good food and being thankful is always a marvellous idea! I made this menu to fit the Scandinavian seasonal foods and flavours. Yet respecting the tradition it came from. I hope you will all enjoy it!

                              They are also really nice to eat is as or dip them in Kale pesto for example.

                              Butter glazed carrots for Thanksgiving

                              28th September 2017
                              : 4
                              : 5 min
                              : 12 min
                              : 17 min

                              By:

                              Ingredients
                              • 400 gr small carrots
                              • 1 tbs honey
                              • 1 tsp flaked chilli
                              • 1 tsp flaked salt
                              • 1 tsp ground pepper
                              • 3 tbs butter or coconut oil if you prefer
                              • 15 gr parmesan cheese
                              Directions
                              • Step 1 Rinse and pat dry the carrots.
                              • Step 2 Mix honey, chilli, salt and pepper
                              • Step 3 Heat skillet and add butter, fry the carrots for 12 minutes. While brushing them with the mixture.
                              • Step 4 Grate or shave parmesan cheese and spread on top of the carrots.
                              • Step 5 Serve!

                              Vegan Kale Pesto

                              Vegan Kale Pesto

                              What do with a bunch of kale you wonder? Vegan kale pesto of course! Each week I get a surprise veggie bag from Los Perros Urban Farming. It’s seasonal, it’s local and it’s tasty! Last week I received kale in my veggie bag. Now, I’m not a huge fan of kale, to be honest. I make kale crisps occasionally, which actually goes great alongside crisply grilled chicken. However, I often struggle what to make out of kale.

                              Therefore I needed to try something else to do with kale. Now, what I am a fan of, is pesto. In all its forms. Vegan kale pesto was no exception from this rule. To take away the bitterness from the kale, I marinated the kale in salt and lemon juice. It took the bitterness away but added a little peppery flavour. I really hope you like it. Toss it over pasta or have it with nachos crisps as I did. 

                              Vegan Kale Pesto

                              25th September 2017
                              : Makes about 200 gr
                              : 12 min
                              : 10 min
                              : 20 min

                              By:

                              Ingredients
                              • 110 gr olive oil
                              • 150 gr kale
                              • 2-3 cloves of garlic
                              • 50 gr parsley
                              • 100 gr pine nuts
                              • 2 tbsp lemon juice
                              • 2 tsp flaked salt
                              Directions
                              • Step 1 Rinse kale and pat dry with paper towels.
                              • Step 2 Marinate it in lemon juice and salt.
                              • Step 3 Leave for 10M.
                              • Step 4 Peel the garlic cloves and add all the ingredients to food processor.
                              • Step 5 Mix for about 10M
                              • Step 6 Put it in an airtight jar. (it will keep 2-3 weeks in the fridge.)

                              Hungarian zucchini stew

                              Hungarian zucchini stew

                              I have been craving Hungarian zucchini stew for a while now and with the surprise veggie bag from Los Perros Urban farming containing all the ingredients, I took as a sign.

                              Now I haven’t cooked anything Hungarian since my Nana passed away a couple of years ago. For various reasons. However, one being that Hungarian dishes take a lot of time to make. Both my mum and my Nana used to spend a lot of time in the kitchen. Especially Sunday dinners. Anyway, this Hungarian zucchini stew is traditionally served either as a side dish or a main dish served with potatoes. In fact, a lot of families were weekday vegetarians and had meat only during the weekend. Personally, I like to serve this with potatoes. Preferably, mashed potatoes.

                              Hungarian zucchini stew with Scandinavian flavours

                              20th September 2017
                              : 4
                              : 50 min

                              By:

                              Ingredients
                              • 1 large zucchini
                              • 1 small red onion
                              • 2 small white peppers
                              • 2 tbsp olive oil
                              • 3 tsp salt
                              • 30 gr apple cider vinegar or white vinegar
                              • 3 sprigs of fresh parsley
                              • 100 gr sour cream or an oat version
                              • 4 tsp ground sweet paprika
                              • 2 tsp ground white pepper
                              Directions
                              • Step 1 Wash the zucchini and use a large holed grater to shred the zucchini or if you have a slicer use that.
                              • Step 2 Put zucchini shreds in a bowl, add salt and apple cider vinegar. Mix well and let it sit for 30 min. This is to get all the water out of the zucchini.
                              • Step 3 Squeeze out the water, by squashing the zucchini.
                              • Step 4 Slice the onion julienne and heat up oil in a pot. Add the onion slices and stir. Slice white pepper and add it to the pot. Stir it and add water. Cook about 10 min, while still stiring. It shouldn’t burn.
                              • Step 5 Let the water evaporate and add ground paprika.
                              • Step 6 Add zucchini and cook all together for about 15-20 min and stir it.
                              • Step 7 Add sour cream, salt, pepper and parsley.
                              • Step 8 Let it simmer for 6-7 minutes. It should now be creamy.
                              • Step 9 If it’s not, you can add either 2 tsp flour in about 2 tbsp lukewarm water and stir it into zucchini casserole, let it simmer for 5 min or until thickens.

                              Easy healthy snacks

                              Easy healthy snacks

                               

                              Min energi dipp kommer oftast vid tre tiden, men ännu oftare kommer den precis när vi kommit hem och ska laga mat. Fast jag ofta har lagat dagen innan och det i princip ska värmas eller likanande. Är jag aldrig så hungrig som precis innan maten är färdig. Då vill jag helst rensa skafferiet på allting sött.  Jag blir som lillebror, en knarkhund som letar efter knark. Fast med godis. Tur är då att jag allt som oftast har lite bättre alternativ att sätta tänderna i.

                              Jag har numera tre favoriter, varav två numera alltid finns i en burk i köket. Den tredje går att laga i ett nafs!
                              Grönkålschips har blivit min nya favorit. Jag var väldigt, väldigt skeptisk mot detta alternativ till chips, men jag tycker väldigt mycket om det. Speciellt serverad med min knaprigt ungstekta kyckling.

                              GRÖNKÅLSCHIPS

                              • 1 knippe grönkål, utan stjälkar
                              • 1 msk rapsolja
                              • 1/2 msk flingsalt
                              • 1-2 tsk chiliflakes
                              • 1 tsk svartpeppar

                              Tvätta av kålen, torka ordentligt. Eller köp färdig sköljd.  Ta bort den hårda stjälken och skär kålen i lagom stora bitar. Sätt på ugnen på 225 grader. 

                              Lägg allt i en bunke och bland om med oljan, svartpeppar salt och chili . Lägg grönkålschipsen på en ugnsplåt med papper på. Grädda i mitten av ugnen i 5-10 minuter. Det är jätte gott att blanda i granatäpplekärnor också. 

                               

                              Fröknäcke är så himelens gott, och med extra flingsalt på är det svårt att sluta äta. Lite vispat smör med rosmarin till så är burken snart tom. Det är gott, går snabbt att röra ihop och glutenfritt! 

                              FRÖKNÄCKE

                              • 3 dl mandelmjöl
                              • 0,5 dl hela linfrön
                              • 0,5 dl sesamfrön
                              • 0,5 dl solroskärnor
                              • 0,5 dl pumpakärnor
                              • 0,5 dl olivolja
                              • 1/2 msk flingsalt

                              Sätt ugnen på 150 grader och förbered en plåt med bakplåtspapper.

                              Rör ihop alla ingredienserna och tillsätt sedan 2 dl kokande vatten och vänd runt och häll ut på bakplåtspappret.

                              Platta ut och släta till smeten så att det blir ett par mm överallt. Det går lättast om du lägger ett annat bakplåtspapper uppe på och trycker/slätar ut med handen. Det är noga att det blir tunt och jämnt annars kan det bli mjukt.

                              Strö på flingsalt och in i ugnen ca 1 timme och låt svalna innan du bryter isär knäckbrödet. Förvaras torrt. 

                              choklad mousse

                              Nu kommer lilla trumfkortet, utan socker, men ack så gott! En himmelsk chokladmousse som snabbt och med några få ingridienser snabbt har blivit vår favorit dessert.  

                              CHOKLADMOUSSE MED VISPAD GRÄDDE OCH BALLERINA SMULOR

                              • 150 gr choklad
                              • 3 – 3,5 dl vispgrädde
                              • 2 tsk vaniljpulver
                              • 4 st jordgubbar
                              • 2 st krossade ballerina kex (om man vill)

                              Smält choklad i ett vattenbad och låt kallna. Vispa grädde. Rör försiktigt ihop choklad och vispad grädde. (spara lite grädde att toppa med)Tillsätt flingsalt och vaniljpulver, rör ihop. Portionera ut i små glas, toppa med grädde, 1 jordgubb och ev krossade ballerina smulor.