Ingredient: Salt

Salad Speciale

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Salad speciale
Course Salads
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Salads
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Clean and cut the haricots in half. Cut the zucchini in half and in 1 cm thick pieces.
  2. Add olive oils in a pan and heat it up.
  3. Add the haricots and fry for a minute or two.
  4. Add the zucchini, stir it together and fry them together for ca 15 minutes under lid. add a little salt.Mix the salad dressing when the haricots and zucchini are in frying in the pan.
  5. Add the lemon juice and the zest in a salads bowl
  6. Add the chili.
  7. Take the haricot and zucchini of the heat and add it to the salads bowl. Mix everything together.
  8. Add a salads leave on each plate. Add the haricot salads mix asa filling on each salads leave.
  9. Add the Cashew nuts.
  10. Add the red currant berries at the end.
Recipe Notes

This is a wonderful salad to eat a hot day.

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Brown Beans

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Brown Beans
Course Main Dish
Cuisine Swedish
Prep Time 5-12 hours
Cook Time 1.5 hour
Servings
people
Ingredients
Course Main Dish
Cuisine Swedish
Prep Time 5-12 hours
Cook Time 1.5 hour
Servings
people
Ingredients
Instructions
  1. Clean the beans under running water.Add them with a tbsp of salt in a pot. Fill up water so the water cover the beans. Let stay under water for at least 5 hours (recommended 12 hours or overnight)
  2. After the 5 - 12 hours remove the water and flush the beans under water.
  3. Add the beans, 1 tbsp salt and 1.5 liter water in a pot.Heat it up and let it simmer for 1 to 1.5 hours (the depends on the beans). Stir the beans now and then.
  4. When the beans are soft (Al dente) add 1.5 tbsp spirit vinegar
  5. When the beans are soft (Al dente) add 2 -3 tbsp syrup
  6. Stir everything together if you will eat it direct and the brown beans are not tick enough you can add some corn flour. If you plan to eat the beans a day later or freeze it in this would not be needed though the beans will be thicker after a while.
Recipe Notes

This is a fantastic course which take some time but almost no work to do.

In Sweden you serve it with potatoes (cocked or fried) and bacon or meatballs.

 

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Red Thai – Curry with Shrimps

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Red Thai - Curry with Shrimps
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. We use this brand of vegan shrimps which should be boiled in water for a few minutes before they are ready
  2. Chop the paprika, sweet potato, onion, garlic and the broccoli
  3. Heat up a pan with rapeseed oil. When hot add the shrimps and fry them for a few minutes
  4. Add the chopped the paprika, sweet potato, onion, garlic and the broccoli. Mix it and let it fry for 5 minutes
  5. Add the cocos milk, the soy milk and the red curry paste, let it simmer on low temperature for 10 minutes
  6. A wonderful dish which is perfect to serve when you have guests.
Recipe Notes

Jasmin rice fits perfect to this dish.

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Risotto

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Risotto
Course Main Dish
Cuisine Italian, Swiss
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Swiss
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Slice the tomatoes and chop the onion. grate the parmasan cheese. Mix together the bouillon.Measure up the white wine in a cup. measure up the correct amount of rice
  2. Heat up some olive oil in a pot and add the onion. after a few minutes lower the temperature and add the rice and fry it together for a few minutes.
  3. Add in the white wine and let it simmer on low temperature for 3 - 4 minutes.
  4. Add in little amount of the bouillon and let it simmer. Now it's the time to add the sliced tomatoes (or the tomato pure). Every time the when you see that the mix start to thicken add a little more bouillon. Just let it simmer slowly at a low temperature and steer now and then so you don't burn it.
  5. When all the bouillon is used up or the rice is soft (it will take about 35 - 45 minutes), add the grated parmasan cheese and steer / mix it together
Recipe Notes

Wonderful dish where a salad and a glas of good red wine fits perfect.

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Rosemary Baked Potatoes

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Rosemary Baked Potatoes
Course Side dish
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Course Side dish
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Instructions
  1. Heat up the oven to 180°C. At the same time clean and slice the potatoes in half (if bigger potatoes cut one to four pieces).Smash the garlic cloves in their skins. Cut the rosemary sprigs and wash them
  2. Put them in a bowl with a lid.Add salt on top, close the lid and shake them so the salt covers all potatoes.Add the olive oil, close the lid and shake the bowl.
  3. Put the potatoes in and oiled in ovenproof dish. Add the smashed garlic cloves and mix it together.Add the rosemary sprigs on top of the mix
  4. Insert the ovenproof dish with the potatoes, rosemary and garlic in the lower half of the oven.Bake it for about 50 minutes. Take it out every 15 minutes and stir the mix.
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Fish & Chips

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Fish & Chips
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. This is the type of vegan fish filet we used for this recipe. Patrik who eat fish when close to the ocean, was surprised about how good they make this vegan fish with considering of both consistence and smell.
  2. Mix the flour, baking soda and the saltAdd the beer slowly while constantly stirringBatter should be thick enough so that it sticks on fish filletsLet it stand for 20 minutes
  3. Dry the fish file and add salt, pepper and some flour on both sides.
  4. Heat up ca 1/2 cm of rapeseed oil in a pan (should be around 175°C)Dipp the fish file in the batter, let them drain so the layer of batter does not become to thickAdd three pcs of dipped fish file in the pan (do not add to many because it will cool down the oil)
  5. When golden brown turn them over and fry them on the other side
  6. Best served with chips or potato wedges
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Bolognese sauce

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Bolognese sauce
Course Sauce
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Sauce
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Chopp the onion, garlic and the chili
  2. Warm up the olive oil in a pan and fry the onion, garlic and the chili, stir for 2-3 minutes
  3. Add the soy meat and the red-wine and let it cook for 10 minutes
  4. Add the tomato purée, spices, pepper and salt
  5. Add tomatoes and let it let it simmer for about 45 minutes on low temperature. FATTO!
Recipe Notes

Serve this tasty “salsa” with spaghetti or penne of your choice, don’t forget the grated parmesan cheese and some bred – and a nice glass of red wine of course!

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