Roasted cauliflower with warmsmoked salmon and basil sauce

1 Cauliflower

1 Leek

3 tablespoon Olive oil

1 deciliter Pumpkin Seed

Salt and pepper


1 pot of Basil

1 deciliter grated Parmesan cheese

2 deciliter soured cream

½ deciliter milk

65 gram baby spinach

65 gram chard shot

warm smoked salmon (Annika got it from Costco)

1 lemon

Pre heat an oven plate and cut the cauliflower into small “bouquets” mix in olive oil, salt and pepper then you roast them the in the oven for 10 minutes 225 degrees C. (400 F). Meanwhile shop the leek and add the pumpkin seed and the leek to the cauliflower and roast for another 5 minutes.

Mix the basil and Parmesan cheese, soured cream and milk in a mixer season with salt and pepper.

Cover a dish with the salad and then the cauliflower and top it of with the smoked salmon. If you eating lactose free: Skip the sauce and sprinkle the salad with some balsamic vinegar instead.

blomkal lax

The original recipe from

Chinese beef- and vegetable wok the Swedish way!


600 grams shredded Beef

2 tablespoon grated fresh Ginger

1 chopped Garlic Clove

1 teaspoon Sambal Olek

1 tablespoon Soy Sauce (gluten-free)

1 tablespoon Balsamic vinegar

1 ½ tablespoon Canola oil

1 ½ tablespoon Sesame oil

Salt and pepper

Cashew nuts, Cilantro and sesame seed for garnish.


Brussels sprouts

Cocktail tomatoes

Mix all the ingredients and let it sit for a while for the meat to infuse the spices.

Chop the broccoli and Brussels sprouts into small pieces and steam cook them until they where soft. Fry the meat quickly and mix in the vegetables at the end and serve with cocktail tomatoes, cashew nuts and cilantro.

Chines beef wok