Category Archives: Dinner

Salmon, Asparagus and baby Spinach White Pizza

If you want to take Pizza Night to the next level, than stay with me. With this Smoked Salmon and Asparagus Pizza you going to treat yourself to a gourmet dinner.
On this Pizza I’m skipping the tomato sauce and replacing it with Crème fraîche, giving it a much softer tasting base to enhance the flavor of the fresh green Asparagus and the Smoked Salmon. They’re so wonderful on their own that just some fresh Oregano a soft gooey Buffalo Mozzarella suffice for this outrageously delicious Pizza. The Pizza base is made with half whole grain spelt flour giving it more bite and nuttiness.

Makes: 2 large Pizzas, or 4 small ones

INGREDIENTS DOUGH:

• 1 C. white Spelt flour
• 3/4 C. whole Spelt flour
• 1 tsp. Active dry yeast
• 1/2 tsp. sugar
• 2 tsp. Olive oil
• 1/2 tsp. Salt
• 3/4 C. lukewarm water

Or you can use one of the Freezer Pizza Bases

INGREDIENTS TOPPING:

• 1/2 C. Crème Fraîche
• 1 small ball Mozzarella
• A large handful thin green Asparagus (fresh or frozen, see note)
• 2 cloves of garlic, peeled and grated
• 2 tbsp. Fresh Oregano leafs
• 1 C. baby spinach
• 4 oz. (Organic) smoked Salmon
• 1 tsp. dry chili flakes

If you prefer a meatier Pizza, why not try  Shawarma Roasted Red Pepper Pizza or Whole Spelt Pizza with Chorizo, caramelized Onions and Basil

And for low carb lovers the Broccoli Pizza

METHOD:

In the bowl of a stand mixer fitted with the hook attachment combine all the ingredients for the dough. Knead for a few minutes until it comes together but is still sticky. Add a little more flour if it seems too wet. Using your hands, on a floured surface, form the dough into a ball. Oil a bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about an hour or until doubled in bulk.
Meanwhile fry the asparagus (fresh or frozen) in a hot pan with a tiny bit of olive oil, season with salt and pepper just to color them a bit, depending on the size cook until just tender making sure to not over-cook. Set aside.


Preheat the oven to 230° C / 450° F position the baking tray upside down in the middle of the oven, this will make sliding the pizza in so much easier. Or if you have a pizza stone place it on a rack in the middle of the oven.
Once the pizza dough is ready, lightly flour a counter. Divide the dough in two. Use your hands or a rolling pin to roll the dough out until you have a thin flattened disk. Place the pizza on a piece of parchment paper and then use your hands to gently pull the dough into a free style round-ish shape.


Spread a generous amount of Crème Fraîche over the bottom, the one clove of garlic grated over each pizza (or finely chopped), spread out over the Crème Fraîche. Sprinkle with fresh Oregano and baby spinach.
Then top with Mozzarella, Asparagus and chili flakes.
Transfer the pizza by lifting the parchment paper onto a large cutting board or use a pizza peel if you have one and slide it on to the hot baking tray/pizza stone with the parchment paper still underneath.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board and divide the smoked Salmon over the pizzas. Sprinkle with some more Oregano and eat straight away.
Best served with White Wine or ice cold Beer.

Enjoy!

If you make this Salmon, Asparagus and baby Spinach White Pizza be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Shawarma Roasted Red Pepper Pizza

Sweet and Spicy Shawarma Roasted Red Pepper Pizza, because it’s still weekend and Pizzas are the best.
Homemade pizza dough topped with a simple tomato sauce, two types of cheese, grilled peppers, Shawarma, cherry tomatoes and basil.
This pizza is so good. It’s sweet and a tiny bit spicy and will leave you wanting more.
There really isn’t anything better than home-made Pizza. You could also use store-bought Pizza dough if you’re in a hurry or my one of my LINK

Prep time : 15 min
Cooking time : 10-15 min
Makes : 4

INGREDIENTS DOUGH:

• 500 gr./ 3 1/3 C (type 00) flour
• 1 tsp. sugar
• 1 1/2 tsp. active dry yeast
• ¼ tsp garlic powder (optional)
• ¼ tsp onion powder (optional)
• 1 tsp. Salt
• 1 tablespoon olive oil
• 350 -375 ml / 1.5 – 1 3/4 cups warm water

INGREDIENTS TOPPING:

• 1 C. Tomato sauce/marinara sauce
• 1 C. shredded Mozzarella
• 1 C. shredded Gouda cheese
• 1 onion, peeled and sliced thin
• 2 whole roasted red peppers from a jar, drained and dried on kitchen paper
• 1 C. cooked Shawarma meat SEE RECIPE BELOW
• 1 tsp. dry chili flakes
• A handful cherry tomatoes, cut in half
• Fresh basil

INGREDIENTS TO MAKE THE SHAWARMA:

• ½ lb. minced beef or lamb
• A drizzle of oil
• 1 garlic clove, peeled and crushed or grated
• ½ tsp. Ground coriander
• ½ tsp. ground cumin
• 1 tsp. smoked paprika powder
• 1/2 – 1 tsp. dry chili flakes
• Salt and pepper

METHOD:

In the bowl of a stand mixer fitted with the hook attachment combine all the dry ingredients and stir to mix, then add the wet. Knead for a few minutes until it comes together. Using your hands, place all the dough on a floured surface, kneading and forming the dough into a ball using some extra flour . Oil a large bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about 30-45 minutes or until doubled in bulk.
Meanwhile make the Shawarma meat.
Heat a large frying pan and add a drizzle of oil. Once the pan is hot add the meat and garlic and fry for a minute, add the seasoning and continue cooking until the meat is no longer pink. About 4 to 5 minutes. Turn off the heat and set aside to cool.
Preheat the oven to 230° C / 450° F , place a pizza stone in the oven if you have one or otherwise the baking sheet.
Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 25cm/10” circle (roughly). Place each circle on a piece of parchment paper.
Spread tomato sauce over each pizza base. Divide cheeses, Shawarma meat, onion, peppers and cherry tomatoes over the pizzas.
Transfer the pizza by lifting the parchment paper onto a large board and slide the pizza into the oven.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board. Sprinkle with dried chili flakes and Basil and eat straight away.

Enjoy!

If you make this Shawarma Roasted Red Pepper Pizza be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Greek Bbq Tempeh Gyros with shoestring sweet potato oven fries

Μπουκιά και συγχώριο(Boukia kai syghorio)

“One bite and all is forgiven.”

Greek style Bbq Tempeh Gyros with shoestring sweet potato oven fries.
This recipe is Greek inspired,  the basics are there but I’ve added my own Bbq-flavour twist to it.
Since I’m looking for new ways to enjoy delicious, nutritionally balanced plant-based meals, I make my favourite recipes and simply replace meat with Tempeh. So I was Wondering if I could pull of a tempeh Gyros that would be as a good as the real deal. Well I’m glad to report, yes I can and so can you!
The Gyros texture and flavor were spot on! And without an actual Bbq.

Tempeh is such a good meat substitute, not only is it high in protein but the texture is also very similar to meat and easily adaptable to many flavors and seasonings. Especially when marinated. In my opinion it is what resembles meat the most.
If you have the time, make the marinade a day in advance so it really penetrates the tempeh.

PREP TIME : 10 MINUTES
COOKING TIME : 10 MINUTES
SERVES : 4
________________________________________
INGREDIENTS:
• 8 oz tempeh
• 1 ½ tsp. fresh crushed garlic
• 2 tsp. Greek oregano
• 2 tsp. dried thyme
• juice of one small lemon
• 1 tbsp. soy sauce (not Greek but so good)
• ground black pepper
• 1/2 tsp. salt
• 1/4 C. plain tomato sauce
• 1 tsp. liquid smoke (Bbq flavour)
• a pinch of cinnamon
• a pinch of ground clove (optional)
• 1/2 tsp dried crushed chili flakes
• 1 tsp. maple syrup
To serve:
Pita bread
lettuce
chopped cucumber
2 fresh tomatoes sliced
½ red onion thinly sliced
Tzatziki or Greek Yoghurt to serve
sweet potato oven fries with Greek oregano (see recipe)

 

INSTRUCTIONS:

  1. Make marinade by mixing the ingredients in a deep dish.
  2. Cut tempeh block in half. Bring a pot of water to a boil, place tempeh halves inside and boil gently for 5 minutes. This removes any bitter taste from the tempeh.
  3. Take tempeh out of the water, and after it has cooled slice it into ¼ inch slices or strips.
  4. Place slices in the marinade.Marinate overnight or at least a couple of hours.
  5. Make the shoe-string sweet potato fries.
  6. Pre heat oven to 200 C / 400 F
  7. Take two large sweet potatoes and peel them.
  8. Cut into thin shoestrings. Dry well on kitchen paper.
  9. Place in a bowl, toss in a two teaspoons of olive oil and add salt, pepper, sweet
  10. paprika and oregano tot taste.Toss to coat.
  11. Line an oven tray with parchment paper and spread out the fries and place in the middle of the oven.
  12. Bake for about 20 to 30 minutes until golden and crispy, depending on the thickness of the fries.
  13. Preheat a large griddle pan over high heat. Brush with a tablespoon of olive oil. Remove tempeh slices from the marinade and place in the pan.
  14. Grill for 7 – 10 minutes or until golden brown and beginning to crisp.
  15. Meanwhile warm the pita bread in the oven for 3-5 minutes, wrap them in aluminium foil (move the fries to one side and lay the pita bread next to them).
  16. Assemble Gyros by placing tempeh slices, fresh tomatoes, and red onions on pita bread. Cover with Tzatziki or yoghurt and top with a handful of the crispy shoe-string sweet potato fries.

Enjoy!

If you make the Greek Bbq Tempeh Gyros, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

wonder bread

10 most popular recipes of 2020

2020 is coming to an end and what a challenging year it has been, to say the least. With one terrible event after the other. Heartbreaking, confusing and dispairing come to mind.
Am I the only one feeling a sense of relief that the year is almost over?

…but also hope, hope that next year will be better. It has to be and that’s we’ll hang on to for now.

Hopefully next year we can all go back to normal,  and live our lives to the fullest. 

Meanwhile… everyone has been on social media more than ever before,  so I wanted to share the most popular recipes of 2020, to inspire everyone to keep on cooking as much as we all did this past year.
I really noticed how everyone was baking more than usual so it comes as no surprise that the two most popular recipes this year were both bread.   Here are the top ten.

10.Pollo al Ajillo, Chicken in Garlic white wine Sauce .

An oldie but a goodie, we make this at home all the time, great for company too.

9. Homemade Spelt Tortilla

Nothing beats a home made tortilla and the are so simple and freeze well.

8. Whole Spelt Pizza with Chorizo, caramelized Onions and Basil

Chorizo with caramelized onions really can’t be beat:)

7. Chocolate Dulce de Leche mini Tarts

Mini buttery pastry crusts filled with gooey caramel and chocolate, a great dessert or tea-time treat

6. Smoky Chili con Carne with Pumpkin

Smokey Chili with the addition of Pumpkin, perfect for cold evenings plus you get extra veggies.

5. Chia Seed Bread

A protein packed loaf with a great bite and super healthy. Makes great toast.

4. Steak au Poivre, Steak in a creamy green peppercorn sauce

A classic that all meat lovers enjoy. Straight forward and so delicious with a non alcoholic green peppercorn sauce.

3. Cod and Shrimp in a Lemon cream sauce

This recipe has been a favorite for years and is the easiest recipe on the blog, pretty much fool proof and still kind of fancy.

2. Everyday Spelt Bread

Our go-to Spelt bread, I receive a ton of positive reviews on this loaf, it’s so easy and perfect for everyday baking.

1. Norwegian Health Bread

This is the most popular recipe on the blog and one of my personal favorites, so healthy and full of goodness. Perfect for a fresh and healthy start in the new year.

wonder bread

I hope you enjoyed the roundup, and if you make any of the most popular recipes of 2020 be sure to leave a comment and/or pin it to Pinterest. And of course, if you do make any of these recipes, don’t forget to post on instagram and tag me #thecookingspoonblog