Rhubarb crumble

I got to know this recipe during my stay in France. We loved it down there, but I've adjusted it a little bit to make it even more awesome and tasty! Crumble is amazing, because it's like a pie but without too much crust!


Serves 6
What do I need?
250 g rhubarb, sliced
150 g raspberries
3 tbsp sugar

120 g butter, softened
60 g shredded coconut
60 g sugar
100 g flour

Creme fraiche or vanilla ice cream


How do I do?
Preheat the oven to 200 degrees celcius/400 fahreheit.
Mix the rhubarb and raspberries and transfer to an ovenproof dish, sprinkle with sugar. Mix the butter, coconut, sugar and flour in a bowl - it's supposed to end out like a big bowl of crumbs, so do not add water, oil or any other liquid! Spread the crumbs evenly on the fruit and throw it in the oven until it's getting golden - about 20-30 minutes. Serve hot with cold creme fraiche or vanilla ice cream.

Bulgour salad

Whenever I don't have a lot of time and don't really feel like creating a gourmet-dinner, this is one of my favorite dishes to make. It's so easy and it's a great way to get rid of all those veggies that are starting to get a little too old... I usually just use whatever veggies I have, but I really don't think there are any limits.

My March With Compassion has turned out really well. I admit that I did miss cheese and honey, but it bearable as long as it was only for a month. But I gotta admit: I'm gonna make a deep pan pizza with lots and lots of cheese, now that march is (almost) over. I can't wait, it's probably gonna be one of my favorite meals EVER!

Serves 2
What do I need?
4 handfuls of bulgur, rinsed and boiled
2 scallions, sliced
1 bell pepper, diced
1/4 cucumber, diced
1 15 oz can of beans
A bit of baby spinach
1 handful of peas
4 tbsp red pesto


How do I do?
Mix all the ingredients well and serve as a nice summer dish with a glass of cold white wine. Easy peasy!

Rhubarb-raspberry jam

The season for rhubarb is getting close and that means that I'm gonna make a looooot of this jam. It's a perfect mix of sweet and sour and it just tastes of summer. It's great for everything: on a slice of fresh bread, with ice cream or with yoghurt. I think I'll make some for my aunt for her birthday, she loves rhubarb, so I'm sure it'll be a hit!

2 cups
What do I need?
250 g rhubarb, sliced (2 inch slices)
150 g raspberries
1/2 lemon, the zest and juice
40 g sugar
1 tbsp water


How do I do?
Put all the ingredients in a large saucepan (a larger one helps the water evaporate quickly), heat it to the boil and let it simmer for 5 minutes - that should be enough to make the texture thick. If there's any foam on the top of the jam, you should remove it instead of just stirring it back into the jam - it might contain bacteria and mold. Scald a jar with boiling water on the inside and in the lid, to sterilize the glass. You want your jam to be delicious for as long as possible, right? Pour the jam into the scalded jar and close it immediately. Store it in the fridge, but let it cool a little before putting it in there. Once you've opened a jar, you should eat the jam during the next week or two.

Danish omelette with potatoes

I'm not sure if omelette is the right word for this one... It's called an "egg-cake" in danish (dunno how else to translate it?) and when people ask how it's different from an omelette, the typical answer would be something like "Well, this is just a more sophisticated version of an omelette". My dad usually add a tablespoon of (corn)flour, but I completely forgot and it turned out pretty good anyway.
I prefer it with potatoes and lots of chives, but some people (like my dad) add a few slices of tomato. And you typically eat it with a slice of danish rye bread (full of whole grain and dietary fibers) with a thin layer of mustard. Non-danes are very skeptical when I tell them about this, but it's really the best way to eat a danish omelette. Yum yum yum!

I burned my hand pretty bad in the making of this omelette... In my defense, I'm no used to pans with a hot handle! Here's what happened: When I took the pan out of the oven, I wanted to let it cool for a few minutes. When I decided that it had cooled enough, I wanted to move it a little to make it look prettier in the picture. Somehow I forgot that it was still hot, so I just grabbed the handle and then I feel the burn. I jumped a few times and then remembered that it might be a good idea to apply cold water. So there I was sitting: one hand in a bowl of water and eating my dinner with the other. Thank god the omelette turned out to be great, otherwise I'd feel like I'd burned my hand for nothing!

Serves 2

What do I need?

200 g potatoes (I prefer them with skin on)

A splash of Oil

4 eggs

1/4 c milk

Lots of fresh chives

Optional:

Tomatoes

Danish rye bread (or some other kind of full grain bread)

Mustarde

How do I do?
Rinse the potatoes, cut them into smaller pieces and boil them in salted water. Allow them to cool completely.

Preheat the oven to 200 degrees celsius/400 fahrenheit.
Heat the oil in a frying pan and fry the potatoes until they're getting golden. In the meantime, whisk eggs and milk together and then add it to the potatoes - if you feel like it's a tomato-kind-of-day, add them now. Fry until the top is getting firm - it should take about 10 minutes. Throw the pan in the oven for another 10 minutes. Sprinkle with lots of chives and serve with rye bread with mustard.

TIP: Your pan isn't ovenproof? No worries, just fry the omelette for a few more minutes on the stove.

The easy salad dressing

When I was working as an au-pair in France, my host family taught me how to make this dressing - and it was a must that I made it whenever I'd made some sort of salad for dinner. I prefer when you get that sour taste from the vinegar, but that's really up to you. If you store it in the fridge in a container with a lid, I might think you can store it for a week or so.


What do I need?
Good quality mustard
Balsamic vinegar
Good quality olive oil
Salt


How do I do?
Mix all the ingredients and add one thing or another to the taste.

Burger with a potato-chellery steak

This burger is the result of a crazy day in the kitchen with one of my best friends - who also happens to be a vegetarian. But it turned out SO well, and we really enjoyed our burger, which was something we hadn't had for a long time!

Serves 2
What do I need?
100 g celeriac
200 g potatoes
2 avocados
Juice of 1 lemon
4 pieces of lettuce
2 burger buns


How do I do?
Peel the celeriac and the potatoes and grate them. Place it in a clean kitchen towel and squeeze all the liquids out. Spice it up with some salt and pepper. Heat up some oil in a pan and make two patties out of the celeriac-potato-mix. Place them on the hot pan and fry for 6-8 minutes on each side or until they're golden. Be careful when you flip them!
Mash the avocados and add lemon juice, salt and pepper to the taste. Spread a layer of the avocado on each bun, add a piece of lettuce, then the patty, another piece of lettuce and the top of the bun.

Vegan chocolate mousse

I've heard a lot about using avocados in chocolate mousse, but I always thought it sounded too weird for me. But it's actually a great dessert, since you can serve it to vegans, lactose-intolerants, gluten allergies and pale-people. It's super easy to make and it's perfect for those nights, where you just need SOMETHING and you've already got those bananas and avocados, that are beginning to get a little too ripe...


Serves 2
What do I need?
1 banana, ripe
1 avocado, ripe
10 dates
3-4 tbsp cocoa powder
Juice from 1/2 lime - and some of the zest, if you really like that taste
1/2 tsp cinnamon
1/2 vanilla


How do I do?
Peel the banana and avocado and remove the stone from the dates. Throw all the ingredients in a blender and pulse until you have smooth mousse. Pour it in the bowls or glasses you want to serve it in and put it in the fridge for an hour or so. To make it look even prettier, serve it with some blueberries and pistachio nuts.