Hakkebøf med kikærte salat / Hamburger steak with chickpea salad for 1 pers. - Carina

Super hurtig og sund aftensmad - den danske klassiker der er gjort sund. 

Hakkebøf:
250g hakket oksekød lav fedt procent 

Salat:
1 dåse kikærter
Halv håndfuld kerner af hvad du kan lide, jeg brugte solsikkekerner 
Halv håndfuld rosiner 
1 håndfuld frisk spinat 
1 halvt blomkål 
0,5 dl æble vineddike 
3 stænger blegselleri
Salt og peber 


Tilbehør:
1 Løg 

Fremgangsmåde:
Bøfferne formes og steges i lidt olie og løget skæres ud og steget sammen med. Begge dele krydres med salt og peber. 
Til salaten blandes alt sammen undtagen spinaten, da denne placeres på tallerkenen og den samlede salat placeres ovenpå. 
Til sidst hældes vineddiken over og krydres med salt og peber og voila - middagen er serveret. 
Enjoy! 

- Carina 

Super quick and healthy dinner - the Danish classic made ​​healthy. 

Hamburger: 
250g minced beef low fat percentage 

Salad: 
1 can chickpeas 
Half handful of grains of what you like, I used sunflower seeds 
Half handful of raisins 
1 handful of fresh spinach 
1 half cauliflower 
0.5 dl apple vinegar 
3 sticks of sellery
Salt and pepper 

Side:
1 onion 

Method: 
The steaks are shaped and fry in a little oil and the onion is cut out and risen with. Both seasoned with salt and pepper. 
For the salad mix everything together except the spinach, then this is placed on the plate and the total salad placed on top. 
Finally, add the vinegar above and season with salt and pepper and voila - dinner is served. 
Enjoy! 

Rødbede og græskar suppe / Beetroot and pumpkin soup - Carina

Jaaa det var ikke de eneste ingredienser - ser kom lidt flere i :) Lækkert efterårssuppe til at sætte sæsonen igang, med dejlige rodfrugter.  Jeg stod og skulle tømme køleskabet og fremtryllet blev denne dejlige suppe. Det blev til en kæmpe portion, sååå noget af den vil blive frosset ned, til hurtig mad en anden aften. 
Her er min egen opskrift:
1 Hokkaido græskar
2 Rødbeder
2 mindre søde kartofler
1 Grøn Chili
2 Skarlotte løg
4 Fed hvidløg
4 Stænger blegselleri 
1 mellem størelse pastinak
6 cm Ingefær
Salt og peber

Hvidløg. chili, skarlotte løg og ingefær steges først af i lidt olivenolie, et par minutter til det er blødt. Herefter havde jeg skåret alle de andre grøntsager ud en halv tommelfinger størelse og kom dem ned i gryden. Herefter kom jeg vand på til det dækkede grøntsagerne til de blev dækket. Jeg lod det stå at koge i 15 - 20 min. til alle grøntsager var udkogte. Herefter hældte jeg lidt efter lidt op i en skål (undlod at få for meget vand med) og begyndte at få det til en suppeligende konsistents med min stavblender. Jeg kom lidt vand i som grøntsagerne havde kogt i, til det blev en god tykkere suppe konsistents. 
Hvis man ville lave denne mere cremet kan man komme enten fløde, men så mister man det sunde aspekt af suppen :) 
En af dagene vil jeg også riste lidt parma skinke i ovnen og knække det over, så der er lidt der knaser. 
Enjoy!!
- Carina    


Yeah it was not the only ingredients - put a little more in :) Very nice autumn soup to get the season started, with lovely root vegetables. I was emptying my fridge and conjured up was this lovely soup. It was a huge portion, sooo some of it will get frozen down to fast food another night. 
Here's my own recipe: 
1 Hokkaido pumpkin 
2 Beetroot 
2 small sweet potatoes 
1 Green Chili 
2 Small sweet onions 
4 Garlic 
4 rods celery 
1 medium parsnip Size 
6 cm Ginger 
Salt and pepper 

Garlic. chili, onions and ginger fry first in a little olive oil, a few minutes until soft. Then I cut all the other vegetables in a half thumb size and put them into the pot. Then I put water on until it covered the vegetables. I left it to cook for 15-20 minutes. for all vegetables were soft. Then I poured little by little into a bowl (did not get too much water) and began to make it a soup similar konsistents with my blender. I got a little water in which the vegetables were cooked in, for it to become a good thicker soup. 
If you wanted to make this creamier, you can put in a little cream, but you lose the healthy aspect of the soup :) 
One of these days I will also toast some Parma ham in the oven and crack it over, so there is that crunch. 
Enjoy !! 
- Carina

Chocolatechip and zucchini cookies - Carina

The headline yes, it´s cheating. There is a vegetable in bake, but it does not make the cookies healthier, as also butter, two types of sugar, flour and chocolate are in. But who cares, because they taste good and I am sure that my friend tonight think the same thing and my friends I am meeting tomorrow night (yes, it was a batch with 30 and my ass says I should not eat them all).

Here is what I put in, both in American measurements and Danish 

• ½ cup / 1,2 dl butter, softened

• ½ cup / 1,2 dl brown sugar (brun farin)

• ½ cup / 1,2 dl white sugar (jeg brugte rørsukker)

• 1 egg

• 1,5 teaspoon vanilla

• 2½ cups all-purpose flour

• ⅓ cup unsweetened cocoa powder

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 whole grated zucchini, mine was about 16 cm

• 200g of 1x100g milk chocolate and 100g dark chocolate

Instructions

- Preheat oven to 180 degrees. Put baking paper on a baking sheet

- In a large bowl, beat the butter, brown sugar, and white sugar until creamy. Add egg and vanilla and mix well. Mix in flour, cocoa powder, baking soda, baking powder, salt; stir until combined. Fold in zucchini and mix, then add chocolate chips. Drop large spoonfuls of dough onto cookie sheets.

- Bake for 10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to wire racks.

REMEBER to make some space between them as they float out. They are not a brittle surface as the texture should be chewy when done. 

Finished result