♥ 4-5 apples ♥ Half a lemon
♥ 3dl flour ♥ 125gr room temperatur margarine ♥ 3 tpsp water
♥ 1/2dl icing
sugar ♥ 3-4 tbsp sugar ♥ 2-3 tsp cinnamon ♥ Grated lemon peel ♥ 1 egg
1. Start by mixing flour, margarine and water together in a bowl. You can either use your hands or a food processor to mix the gather together into a firm dough. Set aside for a minimum of 30 minutes in your fridge.
2. Peel and chop your apples into thin slices, squeeze a little lemon juice over and set them aside.
3. Blend the rest of the dry ingredients together and grate some lemon zest over in the end.
4. Divide the dough in two and roll out a crust and a lid to fit a 25cm (9 inch) pie plate. Fill your pie form with the sliced up apples and the dry ingredients.
5. Place the lid crust over the plate and press gently together on the sides. Make some slices so that the air will come out. Lastly brush the lid with one whisked egg.
6. Bake for 30 minutes at 200 degrees (392 fahrenheit) on the lowest shelf in the oven.
I made this recipe two days ago and it was surprisingly good and so easy to make that I have to share it with you.
♥ 1 onion, chopped ♥ 2 garlic cloves ♥ 2 squash
♥ 6,5 dl water ♥ 1 vegetable stock ♥ 1 dl single cream ♥ Oil for cooking
- Fry onion and the garlic with a little bit of oil in a soup pot.
- Chop the squash in tiny pieces and add it in the pot.
3. Add water and stock and let it boil on low heat for 10 minutes.
4. Mash the soup with a puree mixer, and add single cream and a little bit of pepper at the end.
5. Garnish the soup with dill or chive and serve with bread.
I hope you like this as much as I did. Happy cooking!
I want to share another recipe with you, a super simple and quick smoothie. There is no excuse now for not eating fruit and greens.
You will need:
♥ 1 handfull of spinach
♥ 1 banana
♥ 1 handfull of green grapes
♥ 300 ml Kefir / Natural yogurt
♥ 1 tbls lemon juice
♥ Ice cubs
1. Mix the ice cubs first so that they get crushed.
2. Part the banana and slice the grapes into two
3. Mix everything together including the spinach and lemon juice with kefir or yogurt
This smoothie turned out creamy and tasted beyond my expectations. Absolutely worth trying, and you won’t even taste the spinach.
If you follow me tumblr @ mylifelizabeth, you know that my birthday was about a week ago. I turned 20, which is surreal for me. God willing I will have another 20 years ahead of me. I cannot start to write all the amazing opportunities I have had growing up, because let’s face it, I am and adult now. I cannot say I have anymore growing up to do in the form from being a child to an adult. Because when you are 20 you are an adult. Even when you turn 18 here you are an adult. But for me, turning 20, is even more so because you are no longer a teen. I’m heading towards 30.. ok, I just scared myself.
Moving on and not thinking about what age I’ve become, I can tell you what generous gifts I got. First of, those brownies on the left are home-made and absolutely delicious. Do you want the recipe? To the right are some roses I got from my mum, and after this birthday I think I will get a lot of flowers on my next birthdays. And to the last picture is the best gift I could ever wish for and never in a million years thought I would get. My family was so generous that they bought me a MacBook Air! It’s surreal even though I’m typing on it right now. I’ve fallen in love with all the Mac products and this is just another addition to my Apple family.
This year was the first year I worked on my birthday but we had a little celebration last Saturday and my family had more surprises up their selves than I thought. We ate good food, cake and I got more presents including flowers. Unfortunately my camera didn’t come to much use, but that is definitely something I want to work on.
Have a great evening.
I made this dish yesterday and still have some leftovers which will be my lunch today. Even though the title does say salad, I believe this is more of a wok kind of meal, but either way it is delicious. Let’s just get to it!
25 – 30 min | 2 portions
♥ 150 g pasta, penne
♥ 2 tpls olive oil
♥ 1/2 red onion, thinly sliced
♥ 1 boat garlic, chopped
♥ 1/2 squash, sliced divided into two
♥ 1/2 pepper, sliced strips
♥ 2-3 spring onions or 1/4 leeks, sliced
♥ 75 g mushrooms, in boats
♥ 5 tables sweet chili sauce
♥ 150 g cleaned shrimps
1. Cook the pasta as shown on the package, star away the water and keep the pasta warm.
2. Rinse, clean and cut up the vegetables.
3. Heat the oil in a wok or a high frying pan. Add onion and garlic and fry for about 1 minute.
4. Add the sliced up squash, pepper, spring onions/leeks and mushrooms and let it simmer with the onion for about 1 minute. Gently stir.
5. Add the finished bowled pasta and chili sauce and let it warm on low heat. At last add the shrimps and stir one last time.
This is one of my favorite recipes I’ve stumbled across the last days. We had this on Saturday and I thought it wouldn’t be fair if I didn’t share it.
25 minutes | 4 portions
♥ 2 x 125 g smoked salmon
♥ 225 g cauliflower
♥ 1 boat garlic
♥ 1 dl milk
♥ 1 dl cream
♥ 2 dl dried tomatoes
♥ fresh basil and dill
♥ 2-3 ts olive oil
♥ salt, black pepper
♥ 350 g tagliatelle or spaghetti
♥ parmesan or cheese for serving
Boil cauliflower with a crushed garlic clove in milk and cream.
Mix it in a food processor and add a few tablespoons of olive oil. Season with salt and pepper. Keep warm.
Break the salmon fillets into large chunks, mix with sun-dried tomatoes and chopped herbs in a bowl.
Mix in 2 tablespoons olive oil, lemon juice and a pinch of salt.
Cook the pasta as directed on the package and strain the water.
Mix the cauliflower sauce in the pasta, heat gently until it boils, add the fish and tomato mixture to finish.
Let it boil slowly for about 2-3 minutes until the fish is hot.
Serve the pasta with parmesan or grated cheese.
I hope it tastes as good as it did for me. I still have som left overs which will be brought with me to work tomorrow.
While I’m spending my days sleeping, working out and eating I’ve had enough time to try out new recipes and also eating three day leftovers. Anyway, what I wanted was to share this easy but so delicious lunch recipe.
What you will need:
♥ 2 eggs ♥ Salt, pepper and chicken seasoning ♥ 1 tomato ♥ 1 onion ♥ 1 feed garlic ♥ Grated cheese
1. Whip the eggs together & add a bit of water or milk 2. Spice with salt, pepper and chicken seasoning 3. Warm a pan and add the cut onion and garlic 4. After a few minutes add the eggs and tomato at once 5. Finish with some grated cheese on top and let the omelet roast on a low heat.
You can eat the omelet alone or with some bread which I have done with heated mini baguettes with garlic butter.
Shhh.. the secret is
♥ Enjoy ♥