This recipe is a very popular salad in Sweden and Finland and is usually eaten with pizza. It’s therefore known as Pizza Salad in these countries. The salad is completely vegan and is a great base when you want to make a salad, you just put some of it on the bottom of a plate and then just pile up with any other vegetables and toppings you like – even pasta. The cabbage salad is also a great side dish to grilled meats and fish, so try it at your next barbeque!
1 head of fresh cabbage
2-4 tablespoons of white wine vinegar (depending on the size of the cabbage)
1-3 tablespoons of olive oil (depending on the size of the cabbage head)
½ – 1½ teaspoon(s) of salt
½ – 1 teaspoon of ground black pepper (or according to taste)
- Grate the cabbage on the coarser side of a grater or shred it finely with a knife.
- Combine all the ingredients in a bowl. Make sure that the ingredients are well mixed, use your hands!
- Cover it with cling film and leave it in the fridge for at least two hours before serving.
This dish tastes better if you make it the day before you’re meant to eat it and just let it sit in the fridge and soap up all the flavours. If you want to, you can add some raw, shredded or grated red onion too.
Today I had a huge craving for something sweet, so I made some Chocolate Snowballs – an easy treat that you can freeze, is a favourite with kids and a no bake. In Finland, this recipe is a very traditional sweet and often the first thing that a child learns how to make in the kitchen, since they’re super easy, hardly any ingredients, no knives involved and no stoves or ovens! I remember learning how to make this at about five years old and I still make them – over 20 years later. We often have Chocolate Snowballs at children’s parties or on Saturdays – that are the Swedish and Finnish day when children can have sweets after dinner.
The Snowballs are also very easy to make vegan or gluten free. For vegan – use vegan or milk free butter. For gluten free – use gluten free oats. I always use the darkest cocoa powder that I can find, since it brings a deeper flavour and makes it a bit less sweet and sugary.
6 tablespoons of cocoa powder
4 tablespoons of water
2.5dcl (1 cup) shredded coconut
How to make them;
- Combine the sugar and the butter to a dough. The sugar and butter should be well combined and smooth. Use your hands for this.
- Add the cocoa powder, oats and the water and combine with your hands. Make sure that everything is an even dough and that there aren’t any specks of sugary butter left.
- Grab 2 flat plates. On one of them, add the shredded coconut and put the other one on the right hand side of the coconut plate.
- Roll little balls of the mix to smooth balls and the roll them in the coconut. Place the Snowballs on the empty plate.
- Once you’re done, put the Chocolate Snowballs in the fridge for a couple of hours to firm up and set.
This is a basic, tasty recipe that I use all the time for different chicken dishes. It makes a lot of sauce, but you can easily freeze the sauce in small containers and use later. To make the sauce even tastier – put in the chicken fat that comes off the chicken, if you grill it in the oven. It really adds flavour!
To make this recipe vegan: use vegan butter, vegan milk and vegetable stock instead! (for vegetarian, use vegetable stock)
To make it gluten free: use corn starch instead of thickening/flour.
3-4tbsp curry powder
2 cubes of chicken stock
1 litre of cream
2tsp paprika powder
- Mix the curry powder, turmeric and the paprika powder together in a small glass or a little bowl.
- Melt the butter in a sauce pan and whisk in the flour. Make sure there are no lumps, it should be smooth.
- Whisk in the stock cubes and the spices in to the mix.
- Add the cream little by little and let the sauce thicken a bit before adding more.
- Season with salt & pepper, if you want.
- Let it simmer on low heat for a few minutes and make sure that it doesn’t stick to the bottom.
I’ve just made gingerbread for Christmas thought I would share my recipe with you. It’s a basic recipe that tastes really good on its own, but you can definitely play around with the spice mix a bit. I eliminated the dry, grounded bitter orange peel because I have a severe allergy to citrus fruits. Remember that this recipe takes a bit of time to make since the dough need to rest for 24 hours before you actually make the cakes.
- 125gr butter
- 3 tbsp dark syrup
- 3/4 dl water
- 2dl granulated sugar
- 1 teaspoon bicarbonate
- 2tsps cinnamon
- 2tsps dry ginger powder
- 2tsps bitter orange peel
- 1 tsp clove
- 8dl flour
- Measure the water, syrup and sugar in a small pot and bring it to a boil. Boil for about 1 minute and the put it aside to cool.
- Put the butter into the pot and allow it to melt while the pot cools down.
- Measure all the dry ingredients in a cake mixer, with the bread hook or cookie hook on.
- Once the butter has melted, and the pot has cooled of a bit, whisk everything together a bit.
- Put the liquid into the cake mixer and start it. First on low and the turn it up to medium.
- Wrap the dough in cling film and let it rest in the fridge for about 24 hours.
- Before you start rolling out the dough, put the oven on 200 degrees Celsius, 390 Fahrenheit.
- Roll out the dough and use different types of shapes to make the cookies.
- Bake the cookies in the oven for 3-5 minutes at 200 degrees centigrade.
This recipe makes about 100-150, depending on how thick you roll the dough (and how much dough you eat 😉)