Tomato Salsa/pico de gallo

There are tons of salsa recipies online. I only add this one because I discovered that organic onions don’t need to be rinsed of their pungency like regular onions do. If using regular onions/garlic, pour boiling water over them and soak for 5 minutes. Drain water and they are ready to use. I was amazed at the difference the organic onions made. No bad/strong after taste. I highly recommend them for salsas/chutneys. I’m not sure, but I don’t think they give off such a strong odor when they cook either… therefore if you’re pregnant and can’t stand smells, you might want to give them a try. It could help.

• 1 small organic onion
• 1 clove organic garlic
• 2 fresh tomatoes
• 1 lime/lemon fresh
• salt
• jalapeño pepper (add to taste)
• cilantro

Mince onion, garlic, tomatoes, and pepper.  Rince onion/garlic as described above if necessary. Here in Europe I usually use canned/bottled jalapeño.  Juice lime (or lemon) and add to other minced ingredients. Add salt. Mince cilantro and add. For best flavor, refrigerate for a few hours so the flavors gel.

Danish Desserts: Lemon Almond Cake

We lived with a 86 year-old Danish woman for a few months. She is amazingly active and is always gardening! We tried her danish cakes and really liked them and eventually she taught us how to make them. They are delicious as are most Danish pastries.

Selmas Cake

Makes 2 bread pans                                     For higher filled bread pans

• 5 eggs                                                                                  6 eggs
• 250 g butter                                                                         300 gr. butter
• 250 g flour                                                                           300 gr. flour
• 250 g sugar                                                                          300 gr. sugar
• 2 tsp baking powder                                                             3 tsp baking powder
• juice and peel of 1 large lemon                                             juice of 1 large lemon
• at least 50 gr. chopped almonds                                          75-100 gr. almonds
• raisins                                                                                   raisins
• Sugar to sprinkle on top

Preheat oven to 180 C.  Prepare by: Beating eggs in a bowl, grating lemon peel and juicing lemon, chopping almonds, and putting wax paper in bread pan forms. In a bowl mix flour, baking powder, lemon peel, and half of the chopped almonds.  

In a large bowl cream together butter and sugar with a hand mixer or the Tmix. Mix in beaten eggs one at a time. Add flower mixture and lemon juice. 

Pour mixture into bread pans and add raisins by pushing them to the middle. Sprinkle with sugar and bake at 180 C for about 30-40 minutes (50 minutes for the larger recipe). Knife should come out clean like any cake bread.

Quinoa with Lemon and Vegetable Dressing

This recipe was inspired by ones I found online (by Ruth Daniels and lysozymes). I combined things differently and because I have the t-mix I could make a really great and easy sauce.

You cant see the quinoa very well but its under the lettuce.

The key to good tasting quinoa is rinsing it well before you cook it. I also toasted it with a bit of oil and the truth is it didn’t have the typical strong taste it usually does.  We lived in Bolivia for 4 months and ate quite a bit of quinoa, but we didn’t know that you had to rinse it well. Too bad! We liked it but didn’t love it. It is good for you and really filling so we tried to like it but by rinsing it really well and toasting it… you don’t have to try and like it, it is just good and you do.

 Quinoa

• 1 cup quinoa
• 2 cups water
• 1 tbs oil to toast quinoa
• 1 tsp salt

 Clean the quinoa really well. Rub it with your hands to make sure the bitterness comes out. Then heat oil and sauté quinoa for a few minutes. Add water and salt. Let boil on low heat for 15-20 minutes. Uncover at the end if the liquid hasn’t evaporated.

 

Dressing:

• 2 fresh lemons or limes
• ½ red, yellow, or green peppers
• 1 carrot
• 1 stalk celery
• ¼ cup olive oil
• Salt & Pepper
• Fresh or dried basil, oregano, cilantro. I recommend using only one! Add as much as you like up to 1/2 cup fresh.

 Add all ingredients and blend with the t-mix on 8 for 5-10 seconds. Readjust the seasoning. It should be quite tangy! The quinoa will make it more mild.

 

Other ingredients to add to salad:

• 1 can tuna fish (approx. 150 grams drained)
• 1 or 2 fresh tomatoes
• 1 ripe avocado
• Chunks of feta or similar cheese ( a few tablespoons to 1/2 cup)
• 1-2 soft/hard boiled eggs

Internet recipes suggested adding garbanzo beans but I didn’t have any on hand but I bet its good.

 Mix quinoa, dressing and other ingredients. Top with chopped lettuce and parmesan cheese.