Ingredients (4 persons)
4-6 potatoes
2 leeks
1 green pepper
2 dl. fresh flat-leaf parsley
4 tbs. of oil
2 tbs. of vinegar
salt and pepper

Preparation

• Wash the potatoes and leave the peel on. Boil them for 10 minutes, so there is still a little bite in them, cool them and then cut them into cubes and set aside.
• Wash the leeks carefully and cut them into rings, place them into cold water for 15 minutes. Make sure they drip off before you turn them into the salad.
• Wash and chop the parsley.
• Mix oil and vinegar in a bowl. Season with salt and pepper. Add the parsley. Let it rest for 10 minutes.
• Finally mix it together and let it rest for 5 minutes and serve.
• Sprinkle with freshly ground black pepper.

I served the leek salad along with a medium rare chopped steak, but I think all kind of meat will go with this tasty salad!

Bon appétit!

This summer I want to wear a pair of ripped ankle jeans with a simple white top and a pair of sandals or espadrillos.

That´s why I took the time to show you on how to make a pair of  ripped jeans, and I´m pretty happy on the look and the casual feeling they give me.

My inspiration for this DIY ripped jeans comes from Mary-Kate Olsen.

What l used was one ribbed knife to scratch the my pair of jeans.

Easy peasy and ready for summer!

Ingredients (6 persons)
45 minutes

4 dl. wild rice
10 ml. vegetable broth
1 dl. milk / or cooking cream
100 grams of mushrooms
2 cloves of garlic
1 small dry chili
350 grams of beef
300 grams (0.5 to 1 bag) fresh washed spinach
1 dl. grated parmesan cheese

Preparation

• Fry the meat and mushrooms and set aside.
• Fry the garlic, chili and rice and then add the broth, little by little.
• Once the rice is cooked, add the milk, stir and add the meat, mushrooms and spinach.
• Cook and cover for 1-2 min.
• Stir the grated parmesan cheese in the risotto and season with salt and freshly ground pepper.

Ps.  I think it tasted better than it looks  😉

Ingredients



0.5 red onion
1 mango
2-4 dl. rocket
1 tsp of lime or lemon juice
2 dl. chickpeas in glass

Preparation

• Cut red onion into thin wedges
• Share mango and kiwi into small cubes
• Mix onions, fruit, rocket and chickpeas
• Sprinkle 1 teaspoon lime or lemon juice above
• Sprinkle herb salt and freshly ground pepper
• Can be served with roast beef or as I did here, small spicy chicken meatballs

Ingredients (4 persons)
1 medium paella pan
1 tbs. olive oil
2 fillets of white Fish, mussels and prawns (as many as you wish)
1 onion
2 cloves of garlic
4 dl. paella rice
10-15 dl. vegetable or fish broth
1 dl. white wine saffron or paella mix
3 little dried red chili
1 big red pepper
4 dl. of green peas
salt, pepper, paprika and turmeric 
fresh flat-leaf parsley

 
Cooking preparation

• Fry the fish, mussels and prawns and set aside.Fry the garlic, onion, chili and rice. Then add the broth and the white wine, little by little.
• When the liquid is almost seethed, add saffron or paella mix and turmeric.
• Add the red pepper and the green peas.
• Add  the fish, mussels and prawns.
• When the rice is cooked add for taste with salt and black pepper. 
Sprinkle a little paprika and turmeric on top and garnish with fresh flat-leaf parsley.
• I am a beginner in the Spanish cuisine, so allow myself to introduce my own version of the traditional seafood paella.
• And what can I say, it was super delicious. I served it for my boyfriend and my two lovely friends who were visiting from Denmark.
• We enjoyed a nice cold Catalan white wine with the paella.

Yumm!