A light and fresh dinner alternative

We love trying new dishes, and when we were at a dinner party not too long ago, we tried the most amazing quinoa salad with red pesto. We of course immediately had to ask for the recipe!

Fun fact: Quinoa comes in various colors and are packed with vitamins and minerals, in addition to protein and fiber. It’s often used as a substitute for rice, but it’s also a delicious supplement in a salad.

So, if you want a light and fresh dinner alternative, give this one a try! It’s made in no time!

Ingredients (Serves 3) 
2 dl quinoa (we used a tricolore quinoa)
Coconut butter (we used this one)
1 garlic glove
1 small zucchini
2 carrots
3 tbsp red pesto
Feta cheese
Baby spinach leafs
Salt & Pepper

Chop the garlic, carrots and squash and fry in coconut butter until it gets a golden brown color. Boil the desired amount of quinoa and add all the ingredients in a bowl. Mix in the red pesto and top with feta cheese, baby spinach and salt and pepper.

And keep in mind, it’s the perfect leftover food!

By: Henriette Danielsen / Recipe: Anja Hertzberg / Contains sponsored products


Stuffed mushroom – Vegan style

This classic finger food can easily be prepared for a bigger party and is the perfect side dish to serve your guests. And best of all, it’s vegan!

Once veganism was widely associated with animal rights activists and the health conscious, but now more and more people are trying out the vegan lifestyle. Still, it’s not for everyone. This dish is vegan, yes, but also a delicious experience for your taste buds! Give it a try and see what you think of it.

Fun Fact: According to a study published in the Proceedings of the National Academy of Sciences, by 2050, we could be saving 8.1 million human lives per year just by leaving animal-derived foods out of our diets.

About 10 brown mushrooms, brushed clean and stems removed
Coconut oil
Paprika spice
Salt & Pepper
Minced Quorn beef
Agave syrup
Vegan cheese for topping (if desired)

Start by roasting onion, garlic and chili in coconut oil, before adding the minced Quorn beef. Season with cumin, paprika spice, salt and pepper and add a little agave syrup. Place the mushrooms (without stem) on a baking plate, add the mince (and cheese if desired) and bake in the oven on 220C for about 20 minutes. Can be served both warm and cold.

By: Henriette Danielsen / Recipe: Margit Katharine Bøhn /Photo cred 


Stuffed zucchini

Zucchini is the perfect veggie to add to your dinner plate! This green beauty is not only rich in potassium, but help prevent heart disease and cancer! There’s so many ways to enjoy a zucchini, but our favorite right now is stuffed zucchini!

Fun fact: Even though zucchini is served as a vegetable, it’s technically a fruit because it comes from a flower: It grows from a golden blossom that blooms under the leaves.

Ingredients (serves 2)
2 big zucchinis
2 garlic cloves  
1 bell pepper
Diced tomatoes
Minced meat (or a vegetarian option if you prefer)
Grated cheese
Oregano (or other spices you like)
Salt & pepper
Olive Oil

Heat the oven to 225°C. Cut the zucchinis in half (lengthwise) and scoop out the seed with a spoon. Place them on a baking tray, brush with some olive oil, sprinkle with salt and pepper and bake in the oven for 6-7 minutes. During this time, brown the minced meat and garlic, before adding the veggies and spices. Top with diced tomatoes and let it simmer, uncovered, for at least 5-6 minutes. When it’s done, add it to the zucchinis, sprinkle with some cheese and let bake for around 20 minutes, but remember to keep an eye on them. Serve with a green salad.

By: Henriette Danielsen / Photo cred: Recipeshubs.com


Spice up your BBQ

Pickled veggies (in all forms) seems to be on everybody’s minds right now. We want to share a spicy version with you, which is perfect for any type of BBQ. Enjoy!

7 tbsp apple cider vinegar
2 tsp brown sugar
7 serrano chiles (thinly sliced)
1 tsp kosher salt

Use a bowl and whisk the vinegar, sugar and salt together until it’s all dissolved. Then add the chiles into the mix and cover with plastic wrap. Leave it in the kitchen (in room temperature) for about 2 hours and serve with your preferred BBQ food. The pickled chiles can be refrigerated for up to two weeks!

By: Linnéa Nilsson / Photo: Pexels.com


The perfect pie for every occasion

Today we celebrate the most typical Swedish tradition of all; Midsummer. Family and friends gather to celebrate the beginning of summer with a never ending lunch party that involves flowers in your hair, dancing, singing and drinking flavored schnapps.

It’s normal to bring food to the party and we therefore want to share a recipe on a super tasty quiche made of cheese. This is a dish perfect for any occasion, not just midsummer.

Pie crust
3 dl flour (choose any type of flour you like)
125 g butter
5 tsp salt (preferably Himalayan)
1 egg

3 eggs
300g grated Västerbotten Cheese (a tradional Swedish cheese, or other type of cheese)
2,5 dl cream
1 dl milk (or soy or rice milk)
Salt & pepper

Pie crust
Use a large bowl and mix the flour, salt and butter. Add the egg and mix until you have a nice and firm dough. Use a pie dish (approx. 20-25 cm in diameter) and press the mix out, until it has covered everything. Place it in the fridge and let it cool  for 30 minutes before you pre-bake it in the oven for about 10-15 minutes on 200°C.

Whisk together the eggs, milk and cream and gradually add the grated cheese, salt and pepper. Then pour the filling into the pie crust and bake in the oven for 25–30 minutes (at the bottom) until it’s a bit golden. Garnish with some fresh herbs and it’s ready to be served.

By: Linnéa Nilsson / Photo: Pexels.com


Dinner in 5 minutes

Life can be stressful and sometimes we need to eat something fast, and we don’t mean junk food.

Sandwiches can be a great alternative when you’ve been working late or when you feel exhausted and lack inspiration. Especially when it’s warm outside. Check out this yummy and easy recipe.

2 slices of dark rye bread (or toast if you feel like it)
100 g of cold smoked salmon
1/2 red onion
1/2 lime
A bunch of radishes
100 g of creme fraiche
Cilantro (can be exluded)

Chop the red onion and radishes into little cubes and mix with the creme fraioche in a bowl. Add a few drops of lime, salt and pepper to the mix. Put the slices of bread on a plate and add a generous amount of the mix. Take as many slices of salmon you want and put on top of the creme fraiche mixture. Chop a bunch of chives and sprinkle on top. Decorate with cilantro leaves and slices of red onion.

Bon appetit!

By: Victoria Thoors Photo: Monstruo Estudio


Quick fix

As the temperature rises, we prefer to eat light during the day. Perhaps toss together a nice salad and top it with a tasty vinaigrette. Making your own dressing is much easier than you think and you only need a few ingredients.

1 tsp dijon mustard
1 tbsp red wine vinegar
3 tbsp olive oil
1/2 shallot (finely chopped)
Salt & pepper

Combine the mustard, vinegar, oils, shallot, salt and pepper in a bowl. Whisk everything together and you’re done! If you have some fresh herbs at home you can also add them to the dressing. Make a salad of your choosing and top it with this lovely dressing. Enjoy!

By: Linnéa Nilsson / Photo: Pexels.com



When having your friends over for a BBQ this green explosion is a must-have. It originates from Argentina and looks like a green pesto,  but it’s something completelly diffrent. Give it a try and let us know what you think!

0.6 dl parsley & coriander/oregano (finely chopped)
0.4 dl red onion (minced)
2 garlic cloves
1 tsp lemon zest & 3 tsp lemon juice
2 chiles (serrano) (halved, seeded and chopped)
1 tsp dijon mustard
2 tbsp olive oil
Salt & pepper

Combine all the herbs, onion and garlic in a medium sized bowl. Take another bowl and whisk together the olive oil with the lemon zest, juice, mustard and chiles. Stir the mixture into the herb bowl and season with salt and pepper (or your favourite spices).

By: Linnéa Nilsson Photo:Flickr/Jules


Veggie curry

This lovely veggie curry is the perfect dinner choice during the week, since it’s both tasty and only takes about 25 minutes to make.  In addition, it’s purely vegan and the coconut milk will give the sauce a nice and creamy texture.

Ingredients (serves 4)
1 large parsnip
2 leeks (chopped)
2 carrots (peeled and diced)
1 red onion
2 garlic cloves
2 tbsp tomato purée
400 ml coconut milk
1 tbc vegetable stock
1 tbsp Thai curry paste
1 red chilli (chopped)
150g sugar snaps
A dash of tamari

Tips: You can add tofu, chicken fillet or beef if you would like more protein.

Fry the leek, garlic and vegetables in a pan with a dash of oil in it (for about 5-6 minutes). Stir in the curry paste, tomato purée and cook for additional 5 minutes – then add the coconut milk, vegetable stock and chilli and let simmer for a while. When the vegetables have softened and the sauce has thickened, add the sugarsnaps and a bit of tamari. Serve with some rice or noodles and you are good to go!

By: Linnéa Nilsson Photo: Flickr/lokate366


Dinner Nutrition

Swedish Carbonara

Who’s in the mood for Italian? This Swedish influenced Carbonara is our favorite and only takes 15 minutes to make, the perfect dinner after a long day.

Carbonara, the traditional pasta dish which most of us have eaten at least once. But the origin of Carbonara is much discussed. Thought as a typical Roman dish, the name is said to come from the Appenine mountains, made by the woodcutters who made charcoal for fuel, alla carbonara, coal worker’s style. However, this has not been proven to be true (source).

Even though we love the Italian version we want to add some fiber and vitamin C to our Carbonara – say hello to our green peas fusion!

Ingredients, serves 4 people
400g spaghetti
2 dl full cream or créme fraîche
300g pancetta or bacon (vegetarian? Just skip the meat, it will be delicious)
200g green peas
1 clove of garlic
4 free-range egg yolks
80g parmesan cheese, plus extra to serve
Extra virgin olive oil
Freshly ground black pepper

Start with the spaghetti water. Let the water boil and add salt and the spaghetti, cook for about 8-10 minutes or until al dente (firm for the bite). As the pasta boils start chopping the meat into cubes. Add a dash of olive oil to a medium/large frying pan and let it heat up. Crush the garlic clove with the palm of your hand or chop into large pieces, add it to the pan and leave it to flavor the fat for a minute. Add the meat, then cook for 4 minutes. Boil the peas on low medium heat for about 3 minutes. Remove the frying pan from the heat and pick out the bigger pieces of the garlic, then, drain and add the spaghetti. Mix together with the cream/créme fraîche, grated Parmesan and peas. Serve in semi deep plates, add an egg yolk on top of each serving and top with some freshly ground black pepper. Buon appetito!

By: Victoria Thoors Photo: Sebastian Andersson