Category Archives: Dinner

Sticky Tofu Stir-Fry

This stir-fry is really simple, yet so nourishing and delicious! We love tofu, and the sticky tofu from this recipe is one of our favourite ways to make tofu. This dish is full of protein and carbohydrates, so is a great meal post workout, or just as a dish to keep you going during the week. Continue reading

Our Weekend, Week 5

It is Sunday again and time to see what we did at the weekend. Both me and Jason really like writing these posts, and we like that we will be able to remember how we spent our weekends in the future 🙂

I have been feeling tired all week, it seems that the cold I have had has not quite left my body yet. At the same time I know that I feel much more tired when I have weeks with little or no training. So, on Friday I decided after work that I needed a little turbo training session. An hour of climbing proved to be the best way to start my weekend 🙂

You should always listen to your body and if you are not feeling well you should rest. However, sometimes you need to give yourself some love in the form of training and that might be what you need to get more energized.

I have not been able to run for weeks because of my leg and it has been a bit sad for me since I love it. Next week in Spain I will try to go for a slow and gentle run and see if it feels better, I really hope so.

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Me before the session!

 

After training we made a delicious Vietnamese dish that came from Jamie Oliver’s magazine. It was a Vietnamese Bun Cha with sticky tofu and it was so good. It was also vegan and gluten free. We both loved it! And drinking a mojito with dinner only made it better 😉
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On Saturday Jason did a very early, but short session on the turbo trainer. After breakfast we then drove down to Helsingborg (south of Sweden). We were visiting my sister (Lisa) and Tommy. After arriving in Helsingborg we went straight to the ferry and took a tour across the sound to Helsingör, which is in Denmark. The crossing only takes 25 minutes and you can have some fika on the boat or go in the border (duty-free) shop.
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In Helsingör we went to Madame Sprunck and had brunch. A lot of food and all very good. Then we had a stroll around town before going back to Helsingborg.
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We then had some fika 🙂

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In the evening we made homemade gnocchi (with a sauce similar to this one but pine nuts instead of walnuts). My sister and Tommy are now making an effort to eat more vegetarian food which is really nice, After dinner we played Risk and I won!
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Me with the yellow, world domination!

Me with the yellow, world domination!

Today we had a nice long breakfast before driving to my parents’ for a short visit and lunch.

DSC06009Now we are back home and Jason is doing another turbo session 🙂 I will go and make dinner and tonight it will be re-fried beans, homemade flatbread and a nice salad. The perfect way to end the week.

We hope you all had a nice weekend!
/Sofi

Corn Pucks with Roasted Beetroots and Potatoes

These corn pucks are incredibly delicious, and are something Jason had at a few lunch buffets at his work. After eating so many of them, he had to have the recipe so we could make them at home, and this is it 🙂

These pucks are great as the main part of a dinner, like we had tonight, or as a snack to have during your day, at a picnic, or even on the bike! You can adapt it as you like, to add different spices, but we think the original (from Chef Sofie Göransson) is still the best. Continue reading

Walnut, Parmesan and Spinach Pasta Sauce

This pasta sauce is so easy to make, but it is so delicious. This is a pasta dish which will make you love every bite and wish you could go on eating for days 🙂

We had this with tricolore pasta, which is pasta that looks like the Italian flag: green, white, and red! The green pasta was spinach pasta, the white pasta was regular pasta, and the red pasta was beetroot pasta. Continue reading

Spicy Roasted Brussels Sprouts

After seeing Angie’s recipe for roasted Brussels sprouts with paprika last week, we couldn’t wait to make our own, because they looked and sounded delicious!

We love Brussels sprouts (especially Jason) and we want to try to prepare them in different ways and not just in the way you eat them normally. The Brussels sprouts in this recipe take no time to prepare and then it is only to put them in the oven for 15 mins. Continue reading

Goat’s Cheese Pie on a Tuesday Night

Hello everyone!

Jason is in Spain this week, cycling in the sunshine. He will probably write a nice post tomorrow about what he has been up to the last few days. That leaves me alone for the week and I have to cook for myself. Cooking for yourself and alone is not nearly as fun as cooking together, which we tend to do most days. Tomorrow a friend will come over though and I will cook something nice for us 🙂

Jason has also taken our camera so I can’t take any nice food pictures 🙂 However, I wanted to share my pie that I had today because it was delicious!

As always when Jason is away I make food that he doesn’t like or can’t eat. Today I made a goat’s cheese pie. I love goat’s cheese. Jason is unfortunately allergic to goat’s milk and doesn’t like it anyway. So I take the opportunity to eat it while he is away. Continue reading

Tortellini with a Tomato, Courgette and Truffle Sauce

A new year and a new pasta dish 🙂

We both love filled pasta and although it takes some time to make it is worth spending some time in the kitchen when the finished pasta is so good. We have been making our own pasta for a year now and homemade, fresh pasta is always so much better than bought pasta (even fresh pasta from shops). It is also so much fun to do together so, if you have the time, invest in a pasta machine and make your own 🙂

We used 2 different ways of folding the tortellini in this recipe and the inspiration for the second example is taken from the cookbook “Simply Italian, Cooking at Home with the Chiappa Sisters”.


Ingredients Serves 4
Cooking time: 1 h 15 mins

  • 300 g durum flour
  • 4 eggs (1 for the filling)
  • 125 g fresh spinach
  • 50 g parmesan
  • 3 cloves of garlic
  • 3 tbs bread crumbs
  • 15 vine tomatoes
  • 1 courgette
  • 25 g butter
  • 50 ml cream
  • truffle oil
  • salt
  • pepper

  1. To make the pasta, see the steps here.
  2. To make the filling for your tortellini:
    1. Put 2 cloves of garlic, the spinach, 1 egg and the parmesan in a food processor and blend until it is finely chopped.
    2. Add the bread crumbs to the mixture and mix well.
    3. Add salt and pepper to taste.
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  3. Chop the courgette in small cubes.
  4. Chop 2 cloves of garlic.
  5. Fry the courgette and garlic in some butter in a frying pan for 5-10 mins.
  6. Cut the vine tomatoes in smaller pieces. Add them to the courgette in the frying pan and fry for another minute.
  7. Remove the frying pan from the heat while you do the tortellini.
  8. Roll out your pasta sheets using a pasta machine or by hand.
  9. Cut out 5 cm circles of the pasta sheets. (You can use a cup to do this.)
  10. Don’t cut too many circles at once because they will dry out quickly.
  11. Place a teaspoon of filling in each circle (if you have too much filling it will be difficult to fold the tortellini) and fold the tortellini as follows:
    1. Fold the circle in half to make a half-moon shape.
      DSC057472. Squeeze the edges together tightly and flatten the half-moon shape. If the dough is too dry to seal, put some water around the edge of the circle.
      DSC057483. Fold the two ends together to form a ring. Make sure you firmly squeeze the ends together,
      DSC057504. Fold down the top part of the tortellini to give it a nice shape.
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  12. You can also try to fold your tortellini in this way:
    1. Fold one side of the circle to the middle.
      DSC057522. Do the same thing with the other side. This side should slightly overlap the first side.
      DSC057533. Begin to pinch the circle together, starting at the end of the folded part of the circle.
      DSC057544.  Continue pinching the circle together all the way to the top.
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  13. Let your tortellini dry for 10 mins on a drying rack, that makes the tortellini hold its shape when you boil it.
  14. Boil the tortellini for 3-4 mins in salted water in a large saucepan.
  15. Turn on the heat again for your courgette and tomatoes.
  16. Add some salt, pepper and truffle oil.
  17. Add the cream and let it simmer on a low heat until your tortellini is ready.
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  18. Place some tortellini on a plate and add the sauce.
  19. Serve with a light salad.
  20. Enjoy!
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Kale, Walnut and Cheese Pie

For Christmas Eve dinner we made a vegetarian pie. Like we wrote in the previous post, Swedish Christmas food is a lot of meat and not many vegetables. We eat a lot of different types of cabbage in Sweden though and in this recipe we used kale. The pie is very quick and easy to make and we think that even meat eaters would love it on their Christmas table! 🙂 Continue reading