Crunchy breakfast bread

Ingridents

2 dl fine Rye flour

2 dl Oat flakes

2 dl Oat bran

2 dl Sunflower seeds

2 dl Sesame seeds

1 dl Wheat bran

1 dl brown Flax seeds

2 tbl s Salt

7 dl cold water

How to do:

Mix everyting and leave to rest for 25 minutes. Smooth the dough in an even layer, about 2-3 mm thick on 2-3 baking trays. (Don’t forget the baking sheets!) Line up squares.

Use a hot air-oven. Put 2-3 trays in, and leave for aprox. 45 minutes – 175 degrees C (or aprox. 350 F). You migh have to adjust time and temperature.

Allow steam to escape a couple of time whilst baking. I usually open the oven door every 10’th minute.

When they’re done, turn them and remove the baking sheets. Let the oven door open until the bread has cooled.

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Salmon en Papillote

Ingredients:

3/4 cup water

1 teaspoon extra-virgin olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup uncooked couscous

Parchment paper

1 small yellow squash, cut into julienned strips (1 cup)

1/2 pound fresh salmon fillet, bones removed and cut into 2 pieces

1/2 cup peeled and diced plum tomatoes

2 teaspoons each chopped fresh dill and chopped fresh tarragon, divided or 1/4 teaspoon each dried dill weed and dried tarragon leaves, divided

2 teaspoons each chopped fresh chives and chopped fresh parsley, divided

1 egg, beaten

Dilled Wine Sauce (recipe follows)

Preparation:

1.

Preheat oven to 350°F. To prepare couscous, combine water, oil, salt and black pepper in small saucepan with tight-fitting lid. Bring to a boil. Add couscous and mix well. Cover and remove from heat. Let stand 5 minutes or until all liquid is absorbed.

2.

Cut parchment paper into two 12-inch squares. Fold in half diagonally and cut into half-heart shapes. Unfold hearts and spoon 1/2 cup couscous on one side of each heart. Top each with 1/2 cup squash, 1 piece salmon, 1/4 cup tomato and 1 teaspoon each dill, tarragon, chives and parsley. To seal packages, brush outer edges of hearts with beaten egg. Fold over again, making half-heart shapes; press edges together, crimping tightly with fingers. Place packages on ungreased baking sheet; bake 14 minutes. Meanwhile, prepare Dilled Wine Sauce.

3.

To serve, place each package on large plate and cut an «X» in top. Fold corners back and drizzle sauce over each serving. Garnish with edible flowers, such as pansies, violets or nasturtiums, if desired.

Nutritional Information:

1 serving, including 1/4 cup sauce

Carbohydrate:  54 g

Fat:                        14 g

Calories:              497

Dilled Wine Sauce

Ingredients:

1-1/2 cups finely chopped onion

1/2 cup chopped fresh dill or 1 tablespoon dried dill weed

1/4 cup chopped fresh tarragon or 1-1/2 teaspoons dried tarragon leaves

1 clove garlic, peeled and cut into quarters

1/2 cup dry white wine

2 teaspoons extra-virgin olive oil

Preparation:

1.

Combine all ingredients except oil in blender or food processor; process until smooth. Pour dill mixture into small saucepan and bring to a boil over medium heat. Reduce heat to low; simmer until reduced by half. Strain sauce into small bowl, pressing all liquid through strainer with back of spoon. Slowly whisk in oil until smooth and well blended.

This recipe is from a website I’m planning to investigate thoroughly. As far as I have been able to understand, the site is american.

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Another year, new possibilities

First:
I’m from Norway, and most of my writing in here is going to be in norwegian. I am however also going to publish some of the stuf in english. I’d  appreciate it if you’d let me know when you see misspellings or funny sentences.

This year is going to bring me some changes. One of the most imortant is the idea of me taking my health back. Not that I’m sick, really, but amongst other things, I’m having frequent attacks of migrens.

It’s really anoying that my back aches and my knees squeeks. I’d never imagined that I one day wouldn’t be able to squat! That one I discovered to the full one cold day late last fall. I was invited to the celebration of a friends 40th birthday, out in the forrest, far from other people and essential fascillities. Do you think I regreted having beer as the choosen beverage for the night?

Anyway. It should be possible to do something about all these things. First I need to move around more than I usually do. So to start it of, today I`m going for a brisk walk in the forrest.

Now the things I`m going to write about the most in here. Food. I love good food. Luckily I also love to cook. Now I need to find some not too complicated recipes to start off my new lifestyle. I want to find food that doesn`t need frying, but at the same time are tastefull and exiting

For special occasions I don`t mind the least that it takes time and effort to create, but an everyday meal shouldn`t take me more than about half an hour to prepare.  

When I find things that works, I`m going to write about it here.

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Martes fabolous smoothie

When everybody last year started making smoothies, I went with the trend. This was going to be good. But making good smoothies isn’t as easy as one would think.

This is a recipe my daughter has come up with. Easy, really good, fresh without beeing sour.

 

About 200 g  frozen mix of blueberries, strawberries, raspberries

1.5 dl        fresh orange juice

Half a big banana, or one little

1 small diet strawberry yoghurt

About 0.5 dl milk

 

Put everything into the blender, turn it on, and one, two, three … finnished.  

 

Tip:

Did you know that you can deep freeze yoghurt you’re going to use in smoothies?  

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