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Archive for December, 2012

This dish I’ve only tasted, but I plan to make it before Christmas Day when some of the Clark’s are coming over. It looks pretty straightforward to make, although I may replace the¬†low-calorie cooking spray with a good olive oil – only because its Christmas, mind you ūüôā

Makes 20 cakes

For the dip you will need:

  • 150 g fat-free natural¬†yogurt
  • 4-5 tbs finely chopped mint
  • Pinch of ground cumin and cinnamon
  • Freshly ground black pepper

Make the dip by mixing all the dip ingredients together in a bowl. Season well cover and chill until needed.

For the chickpea &  chili cakes, you will need:

  • 2 x 400 gr tinned chick peas, drained
  • 2 ts ground cumin
  • Breadcrumbs made of 4 slices wholemeal bread
  • 3 eggs
  • 8 tbsp coriander, finely chopped
  • 1 red¬†chili, finely chopped (deseeded for less heat)
  • 4 spring onions, finely chopped

Place the chick peas, breadcrumbs, herbs and spices with the beaten eggs into a food processor and blend until fairly smooth. Transfer to the mixing bowl and season well.

Spray a large non-stick frying pan with low calorie cooking spray and place over medium high heat. Working in batches drop large tablespoons of the batter onto the pan spacing them apart and lightly press down to form a cake or patty shape.

Cook for 2-3 minutes on each side or until lightly browned and cooked through. Repeat with the remaining chickpea mixture.

Serve the chickpea cakes with the yogurt and coriander leaves. This dish might also be nice with salsa.

*Pictures to follow*

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1 stone award achieved!

So needless to say I’ve not been cooking masses of food of late. I’ve just been really good and sticking to the plan. Also – it has been pretty hectic with work, home-life and Christmas preparations.

I am really looking forward to cook and eat ‘normal’ food. I will of course be good too, as I now want to continue my journey to a slimmer me ūüôā

I’ll keep you posted, of course.¬†In the meanwhile – why not enjoy these tunes?

Love,
Natasja

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We were watching Nigel Slater the other day, and I will most¬†definitely¬†try this dish over Christmas ūüôā

Ingredients

  • 130g/4¬Ĺ oz chorizo sausage, sliced on the diagonal
  • 150g/5¬Ĺ oz mozzarella¬†ball, sliced into discs
  • freshly ground black pepper
  • ¬Ĺ baguette,¬†sliced along one side and pulled apart
  • handful baby spinach¬†leaves

Preparation method

  1. Place the chorizo slices in a large, heavy-based frying pan over a medium heat. There is no need to use any oil or butter. Cook gently for 4-5 minutes, turning halfway through, until the oil begins to escape from the sausage.
  2. Lay the slices of mozzarella on top of the chorizo, then carefully spoon some of the oil over the top.
  3. Cook for 2-3 minutes to allow the cheese to melt, then season with a few twists of freshly ground black pepper.
  4. Spoon the chorizo and mozzarella into the baguette, then spoon the juices from the pan over the top. Again, there is no need to butter the bread, as the pan juices will ensure the bread gets deliciously moist.
  5. Place a handful of spinach leaves inside the baguette. Give it a good squeeze, allowing all of the juices to soak into the bread, and the spinach to wilt a little.
  6. Slice the baguette in half and serve immediately.

Check it out here

 

Love,
Natasja

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I think I’m on a bit of a roll here, sticking to the plan (apart from that chocolate brownie at Starbucks earlier), and I’m being a bit inventive in the kitchen today.

Dinner for one (the other two are attending parents eve) will consist of¬†steamed salmon with soy sauce, garlic and tomatoes, served with a vegetable medley and lots of spinach…. Followed by a melon, pomegranate & cucumber salad with lemon zest and clementine juice.

Mix equal quantities of melon, peeled and deseeded cucumber and pomegranate. Add in mint, if you wish &  lime juice and zest.

Love,
Natasja

Verdict: I think I overcooked the salmon a little and the vegetables I choose were a bit bland, and it needed a sauce! Next time I’ll add sesame seeds and sesame oil to the spinach for extra flavour and crunch. The melon/cucumber salad was excellent, and I think it will be a winner in the summer time.

 

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Lunch at Ekebergrestauranten, Oslo

Sunday 2nd December my mum invited us for lunch at Ekebergrestauranten. We arrived quite early and the restaurant hadn’t started filling up yet. A nice man greeted us, but then struggled to find our reservation… The manageress soon sorted a table for us, by one of the large windows overlooking the front courtyard and the impressive Oslofjord.

The¬†lunch menu¬†is small, but has mouth-watering dishes to choose from. Mum decided on the trout (fermented)¬†served with traditional garnish. G√łril had the chicken salad¬†with seasonal mushroom, bacon and pickled vegetables (not too keen on the pickled carrots). I had the fish soup with¬†fish, shellfish, vegetables and herbs, and it was excellent!

For dessert mummy had the blueberry crumble¬†with apple jelly and vanilla ice cream, and I went for the chocolate nemesis, of course, with¬†raspberry¬†sorbet.¬†G√łril showed great restraint and didn’t have a dessert, nor did the greedy two share ūüėČ Sorry,¬†G√łril!

I would be more than happy to eat here again! And I recommend you visit too. The view over the Oslofjord is excellent.

Funny little typo in the menu made us all laugh (only applies for Norwegians): ¬†“lun bl√¶b√¶r crumble”…. It was a whole new berry for us all, but tasty!

Og her kan du lese hva Robinson og Fredag syntes.

Love,
Natasja

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Been away for a few days, and now back on the plan, which involves little exciting cooking…. My breakfast is below – really boring stuff. Lunch is minced beef with cous cous and vegetables.

Image

 

Dinner was stuffed pepper with minced meat, cous cous, onions, tinned tomatoes, parsley, celery, carrots, garlic, chick peas + black beans, with a dollop of fat free yogurt and carrot, apple and pomegranate salad. It exploded in the oven, but tasted fine!

 

stuffed pepper

 

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