Archive for the ‘Sauces, relish, salsa, vinaigrette’ Category

I’ve finally bought a good, old fashioned griddle pan in cast iron, and am having loads of fun with it. The fire alarm is tested weekly to its limit and my hair often smell of charcoal, but who cares – the vegetables are great!
Based on a recipe from the Foodnetwork.

This serves 3-4 people as a side dish.
Prep time is about 15 minutes, and 25 minutes for cooking.




1 red & 1 yellow pepper, both seeded and sliced

1 courgette, sliced in rounds or lengthwise

1 aubergine, sliced in rounds or lengthwise

12 mushrooms

4 spring onions

Small bunch of asparagus, when in season

2 fresh figs, sliced


60 ml, plus 2 tbsp olive oil

Salt and freshly ground black pepper

3 tbsp. balsamic vinegar

2 garlic cloves, minced

1 tsp fresh parsley, chopped

1 tsp fresh basil, chopped

1/2 tsp fresh rosemary leaves, finely chopped




1. Place a griddle pan over medium-high heat or prepare the barbecue to medium-high heat. Brush the vegetables with 60ml of the oil to coat lightly. Sprinkle the vegetables with salt and pepper.

2. Working in batches, griddle the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the peppers, 7 minutes for the courgette, aubergine, and mushrooms, 4 minutes for the asparagus and spring onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot griddle.

3. Meanwhile, whisk the remaining 2 tbsp of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Crumble in the feta cheese. Add the sliced fresh figs, then serve the vegetables, warm or at room temperature.

The vegetable salad goes really well with roast lamb shoulder. Massive flavours, perfect for autumn.





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I’ve decided to go Mediterranean with my eating, and have not had butter nor bread since last Sunday. Not having bread isn’t an issue, but I’m a butter girl, and butter goes so well with bread! Now I have ryvita with avocado and lemon instead. Tonight’s dinner is a two bean and potato salad with a yoghurt, garlic and spring onion dressing, peppered smoked mackerel fillet, with a side salad of tomato, rocket and black olive. Strawberries and melon for after.

I aim to post a weekly food diary on. There’s no easy fix to lose the extra kilos, so I’ll be patient and consistent. Wish me luck!

Pictured is the beginning of my bean/potato salad, and the side salad + the finished meal.

Love, Natasja

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I en tidligere bloggpost nevnte jeg lammesteken vi spiste i romjula, og her følger marinaden vi brukte. Husk at en god marinade samt stekesjy er et ypperlig utgangspunkt for god saus 🙂



  • 4 ss olje
  • 2 ss sitronsaft eller 1 ss hvitvinseddik
  • 1-2 fedd knust hvitløk
  • En halv løk delt i fire
  • 3 knuste pepperkorn
  • 1 ts rosmarin
  • 1 stilk persille
  • 1/2 ts timian




Bland alle ingrediensene i en bolle, og la det hele trekke i romtemperatur noen timer før du marinerer kjøttet.

Det enkleste er å marinere i en plastpose, det krever minst marinade. Legg kjøttet i plastposen, hell på marinaden, knyt igjen og snu hver 3. time, minst 4 ganger i løpet av et døgn.

Legg så kjøttet i langpanne, hell over marinaden og stek som ønsket.


God helg!



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4-5 store plommetomater

1 liten rødløk

2 fedd hvitløk

½ rød paprika

1-2 røde chili med frø

Saften fra 1 eller 2 lime/sitron

Sukker, salt og pepper etter smak

Hakket fersk koriander



Du kan velge å skolde tomatene før du fjerner frøhus og hakker det hele grovt opp. Sett av to tomater til senere bruk. Legg i blenderen.

I blenderen tilsetter du så grovhakket løk, hvitløk, chili og paprika og pulser dette noen få ganger. Salsaen skal ha litt tekstur, så ikke la maskinen gå for lenge.

Ha salsaen i en bolle, grovhakk de siste tomatene og rør inn i sausen. Smak til med limesaft, salt, pepper, sukker og koriander.

Sausen kan godt trekke i kjøleskap i et par timer før servering. Hell av noe av vannet som har samlet seg rundt kanten før du anretter den i en liten bolle.

Sausen er god til det meste, syns jeg. På ost, oppskåret kjøtt, fisk…. You name it!

Kos dere!






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Spring is coming and I’m starting to crave more fresh vegetables. I like nothing than slicing a ripe avocado and pouring a simple vinaigrette over it before tucking in. Which is precisely what I intend to do after posting this.

  • One part Dijon mustard
  • Two parts white wine vinegar
  • Three parts olive oil

Place the ingredients in a glass jar with lid and shake well. Keep refrigerated.



  • Garlic – add one teaspoon minced garlic or half clove crushed.
  • Balsamic – substitute balsamic vinegar for the wine vinegar.
  • Lemon Parmesan – use fresh lemon juice instead of vinegar, and add 1/4 cup grated Parmesan.
  • Herb – add 2 tablespoon chopped fresh herbs such as dill, thyme, parsley, tarragon.
  • Blue Cheese – add 1/2 cup crumbled cheese such as Roquefort or blue Stilton.


Enjoy your salads!


Natasja x


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Gary Bainbridge

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