Halloumi! We all have those things that we love so much and feel like we can never have enough. That’s exactly how I feel about halloumi cheese. It has it all; the crispness on the outside, the softness on the inside and the absolutely perfect combination of salty and sweet.

Actually, we don’t have to go back very many years before it was one of those things that you could really look for for a long time in the supermarkets here at home. Today it is found on most shelves in most supermarkets and especially here in the summer months. It’s probably also about the fact that it often goes by the name grill cheese. In that word is also the fact that it is a cheese that must be grilled (and CAN be grilled). I wouldn’t exactly recommend serving it raw.

Of course, this does not mean that it requires a very large setup with a grill, garden and all that to serve good halloumi. A simple pan and a little oil can also do it.

Halloumi cheese has many possibilities and it can be used in a sea of ​​different dishes I wonder if there aren’t a few more in here too. In today’s recipe, it comes as the main element in a salad. A crisp, fresh and simple one of the kind where I have been inspired by the Middle East.

Ingredients

2 iceberg lettuce
½ cucumber
2 large tomatoes
1 red onion
1 package halloumi cheese – Washed & Grilled
1 bunch of fresh coriander

Dressing

3 tablespoons pomegranate syrup (pomegranate molasses)
2 tbsp olive oil
1 tablespoon honey
1 teaspoon of salt
The juice from half a lemon

Preparation

• Start by cutting the halloumi cheese into slices and fry them in a pan with a good amount of oil. They are ready when they are golden and crispy on both sides.

• While the cheese is cooling, prepare the vegetables: cut or tear the lettuce into smaller pieces, cut the tomatoes into smaller pieces, cut the cucumber into smaller pieces, cut the red onion into thin rings and have the fresh coriander.

• Mix it all in a bowl.

• Make the dressing by mixing all the ingredients and finally pour it over the salad.

• Add the fried Start by cutting Start by cutting the halloumi cheese and fry them in a pan with a good amount of oil. They are ready when they are golden and crispy on both sides.

• While the cheese is cooling, prepare the vegetables: cut or tear the lettuce into smaller pieces, cut the tomatoes into smaller pieces, cut the cucumber into smaller pieces, cut the red onion into thin rings and have the fresh coriander.

• Add the fried halloumi cheese.

The magic of the Middle East

My love for Middle Eastern cuisine has been around for a long time and it continues to flourish. Flatbread, falafel, hummus, baba ganoush, lots of exciting spices and of course halloumi. Need I say more?

My food heart often goes on a bit of a trip and In some periods it beats mostly for Asian, other times for Mexican, etc. Right now it is found in the Middle East.

Don’t forget the dressing

If you ignore the halloumi cheese itself, the most important element in a good halloumi salad is of course the dressing.

I have made it with pomegranate syrup, which in the Middle East goes by the name pomegranate molasses. I dare not promise that it is available on the shelves in Netto (yet, mind you), but I can assure you that it is available at every Arab greengrocer. It is one of the things that they use in countless dishes.

It all makes sense when you taste it. It is exactly the element that makes it taste real. In other words, that taste that you often experience when you eat out, but which can be so difficult to produce at home.

I love this recipe because it touches on the best flavors of summer: fresh lobster, peaches, tomatoes and basil. The vinaigrette is nothing more than the pulp of the actual tomatoes, which enhances the whole dish.

Technique tip: Be sure to weigh the basil seeds and water before mixing. The ratio of seeds to water needs to be 1 to 5 for the consistency to turn out properly.

INGREDIENTS

500  gm    Whole Peeled Tomatoes
200  gm    Stracciatella cheese
2      Tbsp Warndu wattleseed balsamic vinegar
12    Pcs    Rocket leaves
8      Pcs    Basil leaves torn
Sea salt
Pepper
4 tbsp       Warndu native thyme oil
Freshly cracked pepper

STEPS

Cut the tomatoes across ways, so you get what resembles a tomato steak. Place the tomatoes in a tray. Sprinkle with sea salt, cracked black pepper and vinegar. Set aside to marinate for 10 minutes

Fold in the stracciatella cheese and basil leaves. Season with fresh cracked pepper set aside

To serve place the tomatoes on a serving plate, top with stracciatella cheese. Dress the plate with rocket leaves and native thyme oil. Perfectly suited with some warm crusty bread.

for perfect quinoa, rinse it in a mesh strainer. 1 cup quinoa to 1.5 cups broth or seasoned water. Bring it to a simmer. Cover, turn the heat to low and cook for 15 minutes until the liquid is mostly absorbed. Fluff it with a fork. Turn off the heat, leave the cover ajar and let it sit in there for another 10 minutes to finish fluffing, or uncover and cool down completely for the salad below.

The dressing is thick from all the olives, but once it’s distributed in the quinoa, it works out. Add a splash more oil and vinegar if you prefer. The whole situation will absorb the dressing as it sits in the fridge.

INGREDIENTS

2 Cups Cooked Quinoa
2 Nos Cucumber Seeded, Tiny Dice
3 Tbsp Minced Shallot
1 Cup Diced Tomatoes
1 Red Bell Pepper, Cored, Tiny Dice
1 Spring of mint, chopped
1/2 Bundle of Parsley, Chopped
3 Oz. Crumbled Feta Cheese

FOR THE DRESSING:

2/3 cup olive tapenade or well chopped olives
1 garlic clove, grated
3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
dried oregano
salt and pepper

PREP:

1, Cook and cool your quinoa. Chop all your vegetables and herbs.

2, Put everything, besides the cheese, in a large mixing bowl.

3, Stir the dressing ingredients together.

4, Pour them over the salad and toss everything to mix.

5, Season to taste.

6, Add the cheese, give it all one more stir.

7, Store the salad in the fridge for up to five days.

8, Serve it over greens, alone, with chicken or fish etc.

During this quarantine! It’s always a favorite when I want something quick and don’t want to use the stove. It tastes a million times better than Classic Quinoa Salad, I had as a kid. I never make it exactly as written (I just don’t have raisins on hand, ever!), but seeing that recipe flipping through your book always sparks some ideas for a fresh Quinoa take. This quinoa sounds great! As soon as we get some early tomatoes from the farmer’s market, I’ll add this into rotation.

We have again (last time it was the Thai-inspired) had a go at the Beef Tenderloin and this time we put together a wonderful salad. It is a salad that consists primarily of Beef Tenderloin, figs and goat cheese, but you can add pretty much anything – we are sure that a little noodles would not do any harm along with the Beef Tenderloin and a little fresh vegetables.

We think it is a delicious fresh salad that can be eaten both hot and cold. So also a salad that is well suited if you have some leftover Beef Tenderloin. In addition, it can be eaten all year round, and the various vegetables / fruits can easily be replaced with what is now in season. We love the combination of goat cheese and beef, so you must try it!

Beef Tenderloin is a piece of meat that we have eaten a lot as children and that we actually often fall back on. After many attempts, we have got good control of the frying, and then we often marinate it overnight. When we cook it, we always brown it on the pan first and then put it in the oven, where it continues to fry. Here you get both the crispy crust and in the oven an even heat that finishes frying the meat, so the whole piece becomes nicely pink fried and juicy.

INGREDIENTS:

500 Grms – Beef Tenderloin
3 Cloves – Garlic, chopped
1/2 Nos – Chopped Chili
2 Tbsp – Honey
50 ml – Olive oil
salt and pepper

FOR SALAD

1 handful – Sugar peas
1 bowl – Arugula
100 Grams – Capers
10 Grms – Goat Cheese
5 Nos – Tender Figs
200 Grams – Cherry tomatoes
50 Grms – Pine nuts
2 Nos – Avocados
1 bunch pea shoots
1 bunch of coriander

BUILD UP:

• Mix the chopped garlic, chopped chili, honey, oil, salt and pepper together in a bag
• Clean the beef tenderloin and put it in the bag and make sure that the whole tenderloin is well greased into the marinade
• Put the tenderloin in the fridge for min. 1 hour – preferably overnight
• Heat a pan over medium/high heat and brown the tenderloin on all sides
• Then place the tenderloin in the oven in an ovenproof dish at 180 degrees (ordinary oven) for 15 min
• While the meat is in the oven, all the greens are made ready. Cut sugar peas, figs, tomato and avocado into smaller pieces
• Grate pine nuts on a dry pan until golden
• Let the tenderloin rest for 10 min when it is out of the oven and then cut it into slices
• Serve the salad by putting all the things on a plate, put the tenderloin in slices on top and then garnish with pea shoots and coriander

his post is made in collaboration with my friend Mrs. Dannelle

Then we have reached recipe no. 2 in my small series of organic recipes, which I make in collaboration with Mrs. Dannelle. Today it’s about salad, more like a delicious orange salad, so of course you need to have some knowledge about ecology and citrus fruits: If you want to avoid pesticide residues when you and your family put your teeth into sweet, juicy oranges and tangerines, it is safest to choose ecology. 98 percent of the non-organic oranges and 88 percent of the non-organic mandarins contain residues of pesticides, latest pesticide report. In one non-organic orange, as many as ten different pesticides were found, the latest pesticide report shows. No pesticide residues were found in organic oranges and tangerines.

However, some of the event food can often be a rather heavy affair, and can sometimes lack freshness, acidity and colors… so that’s why I have developed this orange salad, which all goes very well with events, whether you need beef roast, duck roast or something completely third. .

LIGHT PICKLED RED ONIONS:

1 small Organic red onion
juice from 1 Organic lime
50 ml Organic apple cider vinegar
1 Tbsp Liquid organic honey
salt and pepper

FOR THE SALAD

75 Grms Organic Red Cabbage
3 Nos Organic Oranges
50 Grms Organic Hazelnuts
25 Grms Dried Organic Cranberries
75 Grms Feta
10 grms of Sprouts
75 Grms of Fresh and Crispy Kale chopped

DRESSING:

2 tablespoons organic olive oil
1 teaspoon coarse organic mustard
1 teaspoon liquid organic honey
juice from ologisk organic lemon
salt and pepper

• Cut red onions into thin slices and place them in a bowl. Pour lime juice, vinegar, honey, salt and pepper on top and spread it well.
• Let the onions pull min. 30. Cut the red cabbage into thin strips – use if necessary. a mandolin iron.
• Spread the cabbage on a large platter. Peel the oranges and cut them into thin slices and spread them on top of the cabbage.
• Roast the hazelnuts on a hot, dry pan until golden and the brown skin loosens.
• Zero the skin of the hazelnuts and chop them roughly and sprinkle them on top of the salad along with the cranberries and small pieces of feta.
• Garnish with lightly pickled red onions and possibly. fresh mint.
• Whisk the ingredients for the dressing together and taste it. Pour the dressing over the salad and serve immediately.

QUINOA SALAD WITH BAKED PUMPKIN
Quinoa is really good in salads and helps to give some more fullness and satiety in a salad. The salad tastes really nice and has both a sweetness from pumpkin and carrots and an obesity from feta, which harmonizes fantastically together

Quinoa is now well known here in Denmark. It can be used as a replacement for e.g. rice. It must be said, however, that there is not much difference in nutrient content, as they contain almost the same amounts of e.g. dietary fiber per 100 g. So if it is to be replaced, it must be for the sake of mouthfeel, taste or whatever you just have available in the kitchen cupboard.

INGREDIENTS:
100 grms Quinoa
¼ – ½ hokkaido pumpkin
Two handfuls of salad eg spinach, arugula (I used a mixture called seasonal salad
3 carrots
25-50 grms Feta Cheese
2 tablespoons Pine Nuts

BUILD UP:
Boil quinoa according to the instructions on the package.
Turn on the oven at 200 degrees hot air.
Cut pumpkin into large cubes (you do not need to remove the rind).
Cut carrots into pieces of 1-1 ½ cm. Put pumpkin and carrots in a frosting bag. Add a little oil and shake the bag well and get it mixed well so that oil gets well around the pumpkin and carrots.
Place pumpkin and carrots on a baking sheet lined with parchment paper and bake until tender. It takes approx. 20 min.
Heat a dry pan and grate the pine nuts golden. Set them aside on a plate.
Wash lettuce and dry well in a clean tea towel or use a salad sling.
Mix quinoa, lettuce, and baked vegetables. Mix well.
Serve on a plate/bowl or on two deep plates and top with feta and roasted pine nuts.

We have again reached the time of year when kale is in season. The green vegetable which is filled with good fiber for the stomach and a whole lot of vitamins and antioxidants, which are good for us. So is there anything bad at all to say like it? For someone maybe… Because how is it right now to make kale tasteful and exciting? Many people may have difficulty knowing how to use kale and how to make it taste good?

Below you can find inspiration for how kale can be included in a rich salad. The salad is nicely filling and makes many of your taste buds really happy, as you both for some bitterness from kale, sweetness from butter squash as well as the salty from the crunchy almonds and the creamy feta. Mmmhhh, there is only one thing to say.

INGREDIENTS:

200 grams Whole Grain Cous Cous
200 ml Boiling Water
1½ -2 tbsp olive oil
½ butter squash
2 tablespoons oil
salt and pepper
5 stalks kale
oil for frying
1 clove of garlic
100 grams of Green peas
Top with feta and soy roasted almonds
Soy roasted almonds
50 g almonds
1½ – 2 tbsp soy
1 Nos Lime Wedges
5 grams of Grana Padana

PREP:

1. Turn the oven on 200 degrees hot air
2. Remove seeds from the pumpkin and cut the pumpkin into cubes (approx. 2 x 2 cm). Place the grass maple on a baking sheet lined with parchment paper.
3. Flip the pumpkin with oil and season with salt and pepper. Bake for 25 min.
4. Put couscous in a bowl and sprinkle with salt and pepper. Drizzle with 2 dl boiling water and cover with a plate or lid. Let it stand for 10 min.

MAKE THE SOY-ROASTED ALMONDS:

5. Place the almonds in a pan and turn up to full strength. Shake almonds while they get color.
6. When golden, remove the pan from the heat and add the soy sauce. Stir well until all the soy has penetrated into the almonds, then pour them onto a piece of baking paper.
7. Cut the leaves of kale into strips (the tough stem should not be used).
8. Fry hard kale in a little oil on a pan for 1-2 min. Add 1 crushed garlic and fry another 1 min.

It’s probably one of the recipes with an accompanying picture that doesn’t look like much, but I was – nothing less – very enthusiastic about the result. One of the things that comes with the planning, paleo and what they are otherwise called all the trends and new ways of eating is the desire, the ability and the will to create familiar dishes with the new ingredients and without all the forbidden: carbohydrates, starch and refined white sugar.

Some of the things I have it mixed with and do not necessarily think it’s life to do to create a replacement and other things, I actually think is pretty well thought out. Cauliflower “rice” has been around for a while now, but it is relatively recent that I was introduced to the fact that you can do the same with broccoli.

It requires a sharp knife and patience or you can do as I do, and divide a broccoli into smaller pieces and run it a little at a time in a blender or food processor. Well yes, or on a grater of course. If you choose the electronic approach, it is important that you only drive for a very short time. Puree on raw broccoli is not the result we are looking for, but instead just finely chopped broccoli, which is still loose in consistency.

You can eat the couscous as an accompaniment, a stand-alone salad or for breakfast.

SALAD INGREDIENTS

50 grms Light Raisins
1 Blanched Broccoli
Peel and juice of 1/2 lemon
40 grms Almond Flakes or Pine Nuts
A small bunch of broad-leaved parsley
A small bunch of mint
Good cold pressed olive oil
Salt and pepper
Soak the raisins in boiling water.

SALAD PREP:

Divide the broccoli into smaller pieces and chop it just fine.

Roast almonds or pine nuts in a hot pan without fat until golden.

Finely chop parsley and mint.

Mix the ingredients together in a large bowl or on a platter. Turn lemon zest and juice in. Season with salt and pepper. Drizzle with good cold-pressed virgin olive oil.

We all know that broccoli is so unbelievably healthy. But it can be eaten in many ways, which are not particularly interesting. This variant simply tastes so nice and you will be strong and healthy!

This batch of couscous was eaten for a simmer chicken in tomato sauce and (even) more vegetables.

It’s probably one of the recipes with an accompanying picture that doesn’t look like much, but I was – nothing less – very enthusiastic about the result. One of the things that come with the planning, paleo and what they are otherwise called all the trends and new ways of eating is the desire, the ability and the will to create familiar dishes with the new ingredients and without all the forbidden: carbohydrates, starch and refined white sugar.

Some of the things I have it mixed with and do not necessarily think it’s life to do to create a replacement and other things, I actually think is pretty well thought out. Cauliflower “rice” has been around for a while now, but it is relatively recent that I was introduced to the fact that you can do the same with broccoli.

It requires a sharp knife and patience or you can do as I do, and divide broccoli into smaller pieces and run it a little at a time in a blender or food processor. Well yes, or on a grater of course. If you choose the electronic approach, it is important that you only drive for a very short time. Puree on raw broccoli is not the result we are looking for, but instead just finely chopped broccoli, which is still loose in consistency.

You can eat the couscous as an accompaniment, a stand-alone salad or for breakfast.

SALAD INGREDIENTS

50 grms Light Raisins
1 Blanched Broccoli
Peel and juice of 1/2 lemon
40 grms Almond Flakes or Pine Nuts
A small bunch of broad-leaved parsley
A small bunch of mint
Good cold pressed olive oil
Salt and pepper
Soak the raisins in boiling water.

SALAD PREP:

Divide the broccoli into smaller pieces and chop it just fine.

Roast almonds or pine nuts in a hot pan without fat until golden.

Finely chop parsley and mint.

Mix the ingredients together in a large bowl or on a platter. Turn lemon zest and juice in. Season with salt and pepper. Drizzle with good cold-pressed virgin olive oil.

We all know that broccoli is so unbelievably healthy. But it can be eaten in many ways, which are not particularly interesting. This variant simply tastes so nice and you will be strong and healthy!

This batch of couscous was eaten for a simmering chicken in tomato sauce and (even) more vegetables.