Gulerod-Ingefær-Kokos Suppe

En fantastisk suppe med inspiration fra det thai / vietnamesiske køkken, der både luner på en kold dag og ser blændende godt ud!

Afhængigt af hvor vild du er med chili, kan mængden af cayennepeber justeres, hvor den angivne mængde giver en mediumstærk suppe.  

Ingredienser (4-6)

2 spsk Olie

2 Løg

2 Fed hvidløg

50 g Ingefær

1-2 cm Korianderrod (1-2 spsk hakket)

500 g Gulerødder

1/2 tsk Cayennepeber

1 L Grøntsagsboullion

4 dL Kokosmælk

1 Lime

1 spsk Fiskesovs

Frisk koriander

Peanuts

Fremgangsmåde

Hak løg, hvidløg og gulerødder. Opvarm olien i en stor gryde og steg løg, hvidløg og korianderrod i 2 min før gulerødde og cayennepeber tilsættes. Steg videre i yderligere 4 min under omrøring. Tilsæt boullion og lad suppen simre underlåg ved svag varme i 1 time.  

Blend suppen og tilsæt kokosmælk plus yderligere 2-4 dL vand. Hak stilkenene (mængden justerer du selv) fra den friske koriander som tilsættes suppen, der endeligt justeres med saften fra limefrugten og fiskesovs. 

Servér suppen toppet med hakket frisk koriander og peanuts. 

Ricotta-Kokos-Citron Muffins

A little afternoon snack...

Ingredients (20)

60 g Soft butter

200 g Sugar

1 Egg

125 g Ricotta

3 tbs Lemon juice

1tbs Lemon zest

50 g Coconut flour

150 g All-purpose flour

1/2 tsp Baking powder

10 Whole sugar-pickled plums (or other fruit of choice) 

Directions

Whip butter and sugar with an electric mixer untill white. Add the egg at whip for another 2 minutes. Add ricotta, lemon juice and -zest and mix well. Add the flour and baking powder through a sieve and fold it in. Add one large tablespoon of dought to 20 medium sized paper forms, top with 1/2 a plum, and bake at 180 degree celcius for approximately 20 minutes.  

Kokos-Mandel Makroner

These wonderfull nutty bites makes your afternoon coffee or tea taste even better!
- I give you here two directions for two types of macaroons made from the same ingredients.

Ingredients (20-30 pieces)
2 Eggs
160 g Sugar
100 g Coconut flour

100 g Almonds

3 tbs Flour

100 g Dark Chocolate (70-85%)

Directions for the flat and more "fluffy" variant (top photo)
Heat up the oven to 175°C. Whisk together eggs and sugar untill white. Blend the almonds into flour and add this plus coconut- and normal flour to the eggs and sugar.
Cover a baking sheet with parchment paper and place the dough with a large teespoon (or small tablespoon) into single units on the baking sheet. Bake for 12 minutes and cool off before dripping the macaroons with melted dark chocolate.

Directions for the more "compact" version (bottom photo)
Heat up the oven to 175°C. Blend the almonds into flour and add eggs, sugar, coconut flour, and normal flour. Mix well.
Cover a baking sheet with parchment paper and add walnut size doug tops with a teespoon. Bake for 12 minutes and cool off before dipping the buttom of each coconut-almond bite in melted dark chocolate.

Curry med Røde Linser & Squash

I love indian food - especially their spices and heavy curries. This dish is simple, medium spiced, and fantastic in combination with cold yogurt and mint dip.

Ingredients (4 portions)

1 tbs oil (unflavoured)
1 tsp Cayenne pepper
1 tbs Garam marsala
2 cm Fresh ginger
1 Garlic glove
1 Onion
1 tbs Tomato purée
2 dL Coconut milk
7,5 dL Water

1 tbs Sugar

1/4 Lemon

2 dL Red lentils

1 Courgette
Salt

Basmati rice
Broad-leaved parsley
1 Spring onion
Bread (e.g. Naan)
Yogurt (unflavoured)
Mint dip

Directions
Chup up ginger and garlic into small pieces. Slice the onion and courgette.
Heat up the oil in a pot and fry cayenne pepper and garam marsala for a few minutes a high heat. Add ginger and garlic, fry for another 2 minuttes, before adding tomato purée and frying for 2-3 minuttes. Add coconut milk, water, sugar and lemon juice, turn down the heat, and simmer for 10 minuttes under a lid. Add red lentils and simmer for another 15 minuttes or until the lentils are slightly overcooked. 5 minuttes before serving, add the courgette and adjust with salt.
Serve on basmati rice and top with finely chopped broad-leaved parsley and spring onion. On the side a white bread of choice, unflavoured yogurt, and mint dip.

Bonus
"Red lentils contain a high level of protein, dietary fiber, vitamin B, and minerals - especially iron. They help lowering cholesterol and are beneficial in managing blood-sugar disorders. In fact has "Health Magazine" selected lentils as one of the healthiest foods!"