A Tribute To Mother Earth and Our Senses.: © 2009, Lotte Voigt, LOVE FOOD

A TRIBUTE TO MOTHER EARTH AND OUR SENSES.
2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk
Introduction:
This book is a collection of vegetarian recipes, both interpreted classics and also variations over the healthy and adventurous kitchens across the world. Exploring new recipes from distant borders, makes me dream my way to the adventures of tomorrow. I can feel it, touch it and taste it the energy I get and the sensation it leaves in my body, feels so good. So my desire is to keep that feeling of magnificence and sensuality, to inspire you to aim for a stressfree healthy homecooking and enjoy. You can use this book as a normal cookbook. Read the whole recipe before you start. My intensions are to give you or give back to you the joy of eating, using all of your senses, eat less but good, buy local commodities in season, and explore new tastes. I feel wealthy and do get high off all this. I invite my loved ones to join me for conversations and creative times in the kitchen and some of my best ideas I get in the meditative state if cooking alone. So I will invite you to read this book also as a normal book, to get the full inspirational experience Enjoy and please keep that feeling. For more inspiration go to my website http://www.bodyandsoulfood.dk
I thank all the great Chefs and gourmets, those who share their love for
what Mother Earth provides and Christine Walther Bredahl for passing on her knowledge, and being such an cooking inspiration. Cover: Alexander Keller. Editing: Success and Life Coach Beverly Baker Ambrosio http://www.coachbeverly.com - I thank you for being a part of this.
Senses in the Desert

The pale yellow sand was appearing red in the twilight and had the structure of soil. It was as if the sand was sucking all moisture from the heavy night sky the cool breeze felt good. The smell of soil was embracing and the illusion led me to take a deep breath of the still cooler evening air. We went into the tent illuminated by a primitive lamp. It was teatime - hot mint tea time. With extreme care it was prepared. The scant light, the silence and the big brass pot from which the tea in a very thin beam was poured into the small tea glasses, created together a ritual, and this simple drink was consumed with the greatest respect and gratitude. The tea was both soothing to my sunburned skin and to my thirst - refreshing and sweet - while its heat prepared me for another cold night in the desert. This experience left traces that will be remembered forever.... and it is moments like these that remind me of what a gift it is to be able to see, touch, smell and taste. 2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk
Recipe for Mint Tea

Boil two hands full of mint leaves with 1 liter/4 cups of water. Boil for 5 minutes, then turn off the heat and leave for the taste to set for about 5 minutes. Add cane sugar or honey and lemon juice to taste. Made for your enjoyment...embrace...
Thoughts of the author Lotte Voigt, and why you read this...
Oh yes, we can be uplifted by food itself. Garlic, chilies, ginger and horseradish, all have an uplifting trend for me, and can be used excessively as medicine, an aphrodisiac, or an entertaining manhood test. But for an intake of the senses, the little nuances, a sensation in the nose, a tingling changing character throughout the meal, it is necessary to know your chilis strength, using ginger and horseradish in big amounts, and I can not help it, but I do think a lot of garlic is pretty sexy. The scent of lime and basil together makes me close to very happy. The taste of fresh marjoram, of which I cannot get enough, and a salad of herbs so surprising and heavenly that I find it hard to describe. These earthly perfumes must be exaggerated, ingested in large volume, for taste and effect. I simply love food. Food should by principle be easy and quick to make, and you must be a little lazy to be a natural in your kitchen. This ensures that a super carrot will not be knitted into a summer hat. Food looks well off by itself and there is no reason to stack it up or camouflage it to make it into something it is not. To do so removes the experience and the flavor, the intensity, and it removes the energy in the food. There was once a saying..., that cooking for others is one of the most gracious actions one can do. I tend to agree. I love to eat, and eat with others whom I love. A good meal makes me in a very good mood. I like to know what I am eating, to touch all of it, or know someone else has. The food will just love to have your full attention and respect when you make it, and in thanks it will give you its excellent taste and energy. My book is a collection of vegetarian recipes of everyday commodities that you can find anywhere in your shops. You can easily use the recipes in this book as side dishes for meats and fish, where potatoes, pasta and rice may have worn you out. The party is in the vegetables - eat more of them. I often make Tapas-like meals - a lot of small dishes together. You can take a lot of flavor bombs (what I call explosions of flavor in your mouth) from this book for great delight. Unless otherwise indicated, all recipes are for 2 people - taste, enjoy 2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk
and keep that feeling. I use a lot of oil in my food. In fact, it's because I feel pretty good with the consumption of oil. I like the taste of good olive oil, and it covers my needs for something fat. We need fat. Eating is rarely because we are dying from hunger. To have a healthy balance in what you eat, simply comes down to stimulating your taste buds as well as possible in order to not feel "cheated." Please be good to yourself... fill your life with a lot of physical joy, laughter and love for all there is. Seek to stimulate every one of your senses ultimately as a result of a deep care for yourself and others. I promise you YOU WILL FEEL GOOD. I believe a meal must consist of something sour, sweet, strong, mild, hot and cold. I put together a meal with this in my head, not so literally perhaps, but I care to taste the notes that are present, and that consists of 4 small meals: protein, carbohydrate, raw food and crown it with a flavor bomb. In that way, I get everything I need of a main meal and it's not the quantity but the taste that is filling. I do not want hollow sweets or chocolate with air bubbles in it, food without fat or crackers with barbecue flavor. I want the real thing. I want real food. It makes me really happy and alive. Enjoy the book Visit me on http://www.bodyandsoulfood.dk please write me if you have questions or feedback, I will enjoy hearing from you.
Lotte Voigt is the Author of the cookbooks Lunch (FROKOST) and Love Food (Elsk Mad!)
Table of Contents
A STORY OF OLIVE OIL.......................................................................................................9 OIL, PESTO AND DRESSING............................................................................................10
Lemon Oil..........................................................................................................................................................................10 Grandmothers Dressing...................................................................................................................................................10 Curry Dressing..................................................................................................................................................................11 Raspberry Vinaigrette......................................................................................................................................................11 Herb Pesto.........................................................................................................................................................................11 Nutty Pesto........................................................................................................................................................................12 Beetroot Pesto....................................................................................................................................................................13 Chili Pesto..........................................................................................................................................................................13
RAW FOOD AND SALADS.................................................................................................14

My Caesars Salad.............................................................................................................................................................14 Croutons made in the oven..............................................................................................................................................15 Croutons made on a frying pan.......................................................................................................................................15 Parmesan Crackers..........................................................................................................................................................15 Marinated Beetroot with Capers, Apples and Parsley..................................................................................................15 Salad Cosmopolitan..........................................................................................................................................................16 Tomato Salad with Spring Onions and Coriander Pesto..............................................................................................16 Fennel with Strawberry and Chili Syrup.......................................................................................................................17 Raw Brussels Sprouts with Sunflower Seeds.................................................................................................................17 Savoy Cabbage with Apples and Sesame oil..................................................................................................................18 White Cabbage with Nutty Pesto....................................................................................................................................18 Red Cabbage with green Lentils and Feta.....................................................................................................................19 Orange with Cinnamon....................................................................................................................................................19 Grated Beetroot with Whipped Cream..........................................................................................................................19 Daikon with Lime.............................................................................................................................................................20
Mushrooms with Herbs....................................................................................................................................................20 Broccoli with Feta and Pepper........................................................................................................................................22
FLAVOR BOMBS TAPAS................................................................................................22

A Divine Potato.................................................................................................................................................................23 Plum Chutney...................................................................................................................................................................23 Alioli turn it into a Picada.............................................................................................................................................24 Aioli....................................................................................................................................................................................24 Parmesan with Truffle oil.................................................................................................................................................25 Black Olive Tapenade.......................................................................................................................................................25 Green Olive Tapenade......................................................................................................................................................26 Olives with Baked Garlic.................................................................................................................................................26 Green Lentils with Feta and Pine Nuts...........................................................................................................................26 White Beans in Garlic Cream and Basil.........................................................................................................................27 Baked Red Onion Chips...................................................................................................................................................27 Semi Dried Tomatoes........................................................................................................................................................28 Grilled Peppers.................................................................................................................................................................28 Soft Goat Cheese Roll with Pine Nuts and Marjoram..................................................................................................29 Roasted Feta with Tomato...............................................................................................................................................29 Brussels Sprouts with Dijon Mustard and Marjoram..................................................................................................30 White Cabbage \Lasagna\................................................................................................................................................30 Squash Surprise................................................................................................................................................................31 Sweet and Sour Carrots and Leeks.................................................................................................................................31 Hummus............................................................................................................................................................................32 Aromatic Lentils with Coconut.......................................................................................................................................33 Crustini with Asian Eggplant..........................................................................................................................................34 Croustini with Peppers.....................................................................................................................................................34
SOUPS.................................................................................................................................35
Leek/ Apple Soup with Tarragon....................................................................................................................................35 Creamy Tomato / Carrot Soup........................................................................................................................................36
Spinach Soup.....................................................................................................................................................................37 Sweet nSalty Beetroot Soup............................................................................................................................................37 Butternut Squash Soup....................................................................................................................................................38 Red Lemon Soup...............................................................................................................................................................39 Asian Sweet Potato Soup..................................................................................................................................................39 Cauliflower Soup with Lemon Grass and Coriander....................................................................................................40 The Words Best and Richest Mushroom Soup..............................................................................................................40 Vegetable Stock.................................................................................................................................................................41
ROOTS, RICE AND GRAINS ON THE SIDE...................................................................42

Potatoes..............................................................................................................................................................................42 Green Mashed Roots........................................................................................................................................................42 Celery Pear \Lasagna\......................................................................................................................................................43 Pijon Apple with Pure of Jerusalem Artichokes..........................................................................................................44 Baked Roots.......................................................................................................................................................................44 Salsify with Honey and Vanilla........................................................................................................................................45 Cous-cous with Almonds, mint and Dates......................................................................................................................45 Rice.....................................................................................................................................................................................46 Balkans Rice......................................................................................................................................................................46 Coconut Rice.....................................................................................................................................................................47
MAIN DISHES THE STAR................................................................................................47

Risotto with \Picadabread\...............................................................................................................................................47 Gypsy Stew........................................................................................................................................................................49 Filo packages with Spinach and Feta..............................................................................................................................50 Baked Greens in Chili/Chocolate Sauce.........................................................................................................................51 The Million Dollar Chili/Chocolate Sauce......................................................................................................................51 Rosti Burger with Chili/Lime Garnish...........................................................................................................................52 Pasta with Truffles and Squash.......................................................................................................................................53 Squashcakes......................................................................................................................................................................53 Grilled Polenta, Tomatoes and Basil...............................................................................................................................54
Gnocchi with Sage and Tomato Sauce............................................................................................................................55 Baked Beetroot in Thyme/Mustard Sauce......................................................................................................................56
DESSERTS AND SEDUCTION...........................................................................................57

Ginger Parfait with Blue Poppy Seeds and Violets........................................................................................................57 Fried Apricots with Mint, Honey and Almonds.............................................................................................................58 Goat Cheesecake...............................................................................................................................................................59 Spicy Tea with Biscottis....................................................................................................................................................60 Chocolate Cake with Spicy Pears....................................................................................................................................61 Pear Vanilla Syrup............................................................................................................................................................62 Walnuts in Acacia honey..................................................................................................................................................62
All my love Lotte Voigt
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission author/publisher.
A story of Olive oil

I love good olive oil. It is invaluable. I drizzle it on anything. A good piece of bread and a small bowl with oil to dip your bread is a great snack even in a hurry. But like everything else, it's good to alternate between the oils you use. Olive oil is a broad concept, but really good olive oil is extra virgin olive oil. And I will tell you a story about the birth of this wonderful oil. An olive tree is usually harvested by hand and the fruits are collected in a net spread out under the trees. It is a tough duty to rob the olive tree of its pride, with a long stick just beating the tree literally, oh this noble fruit. Family and friends were sitting astride on olive boxes sharing inspiring stories while separating the olives from the twigs and sticks. It reminded me of when I was a little girl shelling peas in the summer sun. Such beautiful moments. On the terrace was a nifty little machine that blew the leaves from the fruit and it was also the only evidence that we were in November 2008, northern Italy. When there is only the fine small olives left, they are collected in small boxes, and driven to the nearest presseri. First, they are crushed and then pressed, with a specific light pressure in order to avoid heat. This makes the name cold-pressed olive oil. The oil is led from the press through a tube, down to the other end of the presseri department where the owner of these trees is waiting for the sight, the taste, the acid test, the judgment, the result of the harvest. Then, out of a small tap, drips the first drops of bright green oil - you just have to taste. There will be an acid test that shows whether the oil can go into the category of extra virgin olive oil. The oil is then poured and matured just like wine, to get the familiar beautiful golden color. A big old olive tree provides about 3 liters of this oil in one harvest. I taste it with honor.
Oil, Pesto and Dressing

Lemon Oil
1 organic lemon 3 dl./1 cup olive oil A pretty neat kitchen tool is the Zester. It is a nifty little object which is capable of producing very fine strips of peel. I use it a lot. Wash the lemon thoroughly. Always use organic lemons. It is only to be used. Peel the lemon with the zester into the finest strips of peel and pour over some good olive oil. Leave it for a couple of hours, if possible. This process brings out the flavor and softens the peel a bit. Save the lovely lemon juice for other use please. Now you have a fresh lemon oil that can be used on anything. Try to use both the lemon strips and oil on salads, to serve meat and fish, and the oil is so good on small baked potatoes, or squash in thin slices lengthways, sprinkled with dill.
Grandmothers Dressing
This is simply a salad dressing of the best kind. No excuse to use anything from a bottle from now on. It is sweet, bold, acidic and takes about 1 minute to make. 150 ml./ cup whipping cream juice of lemon 1 tbsp. cane sugar Stir cream, sugar and lemon together into a thick dressing, and eat it with pleasure. For example, try it on a salad of summer lettuce, tomato, cucumber, with an option of a drizzle of dill and a handful of fresh green peas. Now we are out in the epitome of a Danish (that is where I come from) summer when it nearly can not get any better... Enjoy.
Curry Dressing
1 tbsp. apple vinegar 1 tbsp. curry tbsp. honey 4 tbsp. olive oil Salt and pepper. Dissolve the honey in the vinegar. Add the curry. Beat in the oil and season with salt and pepper. This dressing can pep up a lettuce leaf to such an extent that you almost do not need anything else. In this book I have used this dressing with my Salat Cosmopolitan.
Raspberry Vinaigrette
Beautiful and with full sweetness. 100 g/ 1 cup raspberries 1 tsp. white wine vinegar (or apple vinegar) 1 dl./ cup olive oil 10 wrappings from your pepper mill yes, it takes some pepper! Put raspberries in a blender with vinegar and lots of pepper. Berries and pepper are really something for each other. Just overdo it, and dont worry. While you run the blender, add a little olive oil in a thin beam through the hole on the top of the blender. Season with salt and serve the vinaigrette on a strong salad for example rucola This is also very useful to serve as a cold sauce for any meat.
Herb Pesto
2 tbsp. of pine nuts (roasted if you like) 2 tbsp. freshly grated Parmesan cheese 2 handfuls of herbs of your own choice - basil, parsley, thyme, coriander, oregano etc. 1-2 cloves of garlic 2 dl./ cup good olive oil (sunflower oil if you use herbs as coriander or mint) Salt lemon juice
There are two ways to make herb-pesto, the rapid or the meditative way. For the rapid method, use a blender. Blend pine nuts, garlic and herbs. While blending, pour in oil in a thin beam through the hole on top of the blender until an even pesto. Then add the parmesan and taste with salt and lemonjuice. The result is an even pesto, very ground, which is excellent to dip your bread into. I prefer the meditative version - the herbs bruised in a mortar. In the first place, I enjoy the consistency that becomes more rough, and secondly, it is as if the flavors appears more. The pesto gets your full attention and in return it gives you its full flavor and strength. Add a little fresh garlic and salt in mortar and bruise it to be a homogeneous mass. Now add the pine nuts and herbs together with a little oil at the time and bruise until a thick rough pesto. Season with lemon and finely grated parmesan or, even better, parmesan in fine flakes. You can make those with a peeler. Serve the pesto with a small mountain of these parmesan flakes on top. Looks great! You can make pesto with virtually all herbs. Particularly useful are basil, coriander, mint, rucola, tarragon and parsley, but it is only your imagination that sets limits. I dont like to combine too many different herbs together. Keep it simple to get the experience of the concentrated aromatic joy of flavor and fragrance. Ideal for pasta, potatoes or use as sauce for "anything". Pesto in your soup or on a cheese sandwich is fantastic. And here is a tip for any of your ordinary sauces. Take the Barnaise sauce for example. I want the taste of tarragon, so why not just pick a lot of the small tarragon leaves, bruise it in a mortar, and mix with your good olive oil, salt and pepper with maybe a little lemon juice, so good!
Nutty Pesto
Use this on raw food, green salad or fish. 1 handful of nuts oil Salt pepper Lemon juice For your variation consider hazel, macadamias, walnuts, or almonds. Even pumpkin or sunflower seeds are actually very suitable.
You can use your food processor because not all blenders can do this job. Just process the nuts a couple of rounds while adding the oil. Be careful not to make it too grated. Or use your mortar and crush the nuts adding the oil a little at a time. Season with lemon, salt and pepper. And you can actually mix your pesto on your cutting board. That is what I do. You chop the nuts with a little salt, adding your oil gradually. I like this pesto just slightly grated. Season with a little lemon. Lemon does the same to your taste buds as does salt, so go easy with the salt. You will need less than you think.
Beetroot Pesto
4 small beetroots 4 pickles ca. 2 dl./ cup olive oil 1 handful of roasted almonds (roasted on a hot dry frying pan just like that) 1 spoonful of honey Pepper Boil the beetroot with the skin on. It is easy to take off with the hands, just squeesing it after cooked and cooled down. Then cut it in smaller chunks. Add to your blender with the chopped roasted almonds, pickles and honey. Pour in the oil while blending until an even pesto, but not too thin. Season with a lot of pepper. Very suitable for small oven baked potatoes.
Chili Pesto
This pesto is a smooth mild pesto that is for you to dip, potatoes, bread and raw vegetables in. It is only your imagination that sets the limits. 2 middle strong red chiles 4 peeled tomatoes 2 tbsp. of pine nuts A little olive oil Salt Cut a cross on top of the tomatoes, then put them in a bowl and cover with boiling water. Leave them there for a minute. Drain and cool the tomatoes a little until you can touch them without getting burned. Peel off the skin from the tomatoes. It is very easy to do. Remove the seeds from the inside of the tomatoes, along with the green flower on top of the tomatoes. Cut into smaller pieces.
Cut the chiles in half and scrape out the whites and grains. Cut also the chiles into smaller pieces. Add the tomatoes, chiles and pine nuts to your blender. While letting it run, add a little olive oil, not too much, just a sprinkle, until it turns to a creamy pesto. DO NOT blend too long. Less is better, not to make it watery. Season with salt. Enjoy.
Raw Food and Salads

When we talk green salad, I personally love just a green leaves with some good aromatic oil. I can eat tons of it. But a salad can also be a meal in itself and raw food is not a boring just to be healthy dish. It tastes good and I get to praise Mother Earth by consuming this raw gift from her.
My Caesars Salad
A true classic. Here my variation 1 head Romaine lettuce 1 portion aioli (see my recipe in section Flavor Bombs)(you can add some finely chopped anchovies if you wish) a handful freshly grated Parmesan 6 slices white bread 1 dl./ cup olive oil (if made on a frying pan add 1 tbsp. butter) Salt 4 whole cloves of garlic Optional 1 tbsp. dried herbs Wash the salad thoroughly and fling so that it is completely dry. Make a portion of aioli (look under flavor bombs in this book). To make the croutons and parmesan crackers, see below. Shred the Romaine leaves roughly. Turn it with aioli to your satisfaction. Serve with parmesan crackers and plenty of croutons on top. This is really something! To make the croutons, cut the crust of 6 white bread slices into cubes, approx. 1 x 1 cm. This size will ensure the croutons are crisp on the outside and leave it soft on the inside. As everything good in life, that is how I like it.
Croutons made in the oven: Place the bread cubes in a bowl and rub the pieces well with oil, crushed garlic, salt and an option of dried herbs (I like it with thyme) if any. Place on a baking sheet in the oven and bake at 230C/450F, just enough to take color and be crisp. Croutons made on a frying pan: Add half oil and half butter in a frying pan, (takes a bit). Add the bread cubes along with the 4 whole garlic cloves, exposed to a light pressure under your knife. In that way the flavor can really pull out. Roast the croutons until they have taken color. Turn to get color on all 4 sides with your full attention. Just make them nice and golden, then drain from the fats over the sink in a sieve and immediately season with fine salt. Parmesan Crackers: Granulate your parmesan in the amount of just enough to make as many crackers as you like doing the following: Take a baking plate and add a baking sheet to it. With your five fingers pick up a small bunch of the grated parmesan and place it on the baking paper. Continue to fill the baking plate with enough space between the small tops, not to melt together. Without doing anything further, it will arrange it self beautifully while melting...lovely. Place in the middle of the oven and bake at 230C/450F until slightly colored. Take out of the oven and cool for a couple of minutes. Remove from the paper and arrange them to dry/cool thoroughly on a baking grate. When cooled arrange the salad and eat with joy.
Marinated Beetroot with Capers, Apples and Parsley

3 medium sized beetroots 1 apple 3 tbsp. capers 1 handful of parsley 1 dl./ cup olive oil 3 tbsp. vinegar dark balsamic is great for this but lemon juice is perfect too. 1 clove crushed garlic Salt and pepper Wash the beetroot and boil them until they are tender. Let them cool. The skin will now easily slip off. Cut the beetroots into bite sized cubes.
Make the marinade of oil, vinegar, crushed garlic, salt and pepper. You can shake it in a glas with a lid if you prefer to make it easy and quick. Cut the apple into bite-sized cubes and mix them together with the drained capers, the beetroot cubes and the marinade. Chop a lot of parsley and mix it well into your salad. Eat always with pleasure!...
Salad Cosmopolitan
Attention: Soak the beans in water in advance a minimum of 8 hours. watermelon and honeydew melon (other melons can also be used) 10 strawberries - only if in season (you can leave them out) a total of 150 grams/1 cup of kidney beans and white beans mixed(or blackeyed beans), dry weight 1 lettuce head at your own taste for the dressing: 1 tbsp. apple vinegar 1 tbsp. curry tbsp. honey 4 tbsp. olive oil Salt and pepper. Cut the fruit into the appropriate slices, wash, rinse and fling the lettuce dry. Also tear the lettuce into appropriate pieces. The already cooked and cooled beans are now mixed together with the lettuce and fruit. Arrange it to look its best. Beautiful right!! Dressing: mix and Whip smoothly all the ingredients, and pour over the salad just before serving.
Tomato Salad with Spring Onions and Coriander Pesto

3 tomatoes 2 spring onions Pesto: 2 hands full of fresh coriander 1 dl./ cup Grapeseed oil Small handful of almonds Lemon juice Salt and pepper
Cut the tomatoes into slices. Chop the spring onions finely in the quantity that suits your taste. If they are too strong in flavor for you, just pour over some boiling water while in a sieve. It retains some of the strength, but takes the sharp taste away. Chop the coriander and almonds finely and add the oil gradually. Use either a blender, cutting board, or merge it together in a mortar to be a thick coherent mass. Season with lemon juice, salt and pepper. Arrange the tomatoes on a plate, and pour the thick pesto over the tomatoes and sprinkle with the chopped spring onions.
Fennel with Strawberry and Chili Syrup

You should stick to the fruits and vegetables when they are in season. So whenever strawberries are ripe, go get them. 1 tray of strawberries 1 fennel 2 tbsp. of honey The juice of 2 limes red chili finely chopped Excessively a lot of pepper Cut the fennel lengthways into very thin slices to allow the drawing of the entire fennel to appear. Bring water to a boil and add the fennel together with a little oil and salt to blanche briefly. Let it just boil up. Drip in a sieve. Cut the strawberries into quarters (half if they are small). Mix honey, the lime juice and chili into a small saucepan and let it boil a few minutes. Remove it from the stove and leave it to cool off. If it is too thick you can just add some more honey and give it a quick rehash. Serve the fennel and strawberries mixed together and pour over the honey/lime syrup. Finally, add lots of freshly ground black pepper. Strawberries and pepper are the perfect pair. Enjoy.
Raw Brussels Sprouts with Sunflower Seeds

10 Brussels sprouts 1 handful of sunflower seeds salt optional, olive oil
Clean and rinse the brussel sprouts. Cut them in half and then cut into thin strips. Roast the sunflower seeds until golden in a hot dry frying pan with a little salt. When the seeds have cooled, poured them over the brussel sprout strips and serve. You may want to drizzle a little oil on the raw food if you think it is too "dry". But this one I like dry.
Savoy Cabbage with Apples and Sesame oil

Savoy cabbage 3 small red apples 3 tbsp. sesame oil 2 tbsp. sesame seeds Cut the cabbage into small pieces. Remove the seeds from the apples and cut them in boats. Roast the sesame seeds on a dry, hot frying pan to take color. Dont allow the sesame seeds to get too burned because they will taste slightly bitter then. Mix the cabbage, roasted and, cooled sesame seeds, apple boats, sesame oil, olive oil, and a little salt and pepper well together, and enjoy. Use sesame oil wisely - too much will result in too strong in taste.
White Cabbage with Nutty Pesto

This is one of my favorites and so easy to make - simple raw food. white cabbage 1 hand full of nuts - your choice 3 dl./ 1 cup olive oil Salt and pepper A squeeze of lemon Cut the white cabbage into quarters and then again into very thin strips. Make a pesto of walnuts or almonds, oil, salt and pepper. Season with lemon. Turn the white cabbage into the nutty pesto. Optional sprinkle with chopped parsley.
Red Cabbage with green Lentils and Feta

red cabbage 4 hand full of green lentils 200 g./ 1 cup feta Olive oil Salt and pepper Cut the red cabbage into thin strips. Lentils are green and firm in texture, even when they are cooked, and are so good and rich in proteins. Mix the red cabbage strips, boiled lentil and cubes of feta together. Season with a little olive oil and pepper.
Orange with Cinnamon

2 organic oranges 1 small stick of cinnamon 1 dl/ cup oil Cut fine strips of orange peel (avoid the whites) or use a Zester. Pour over the 2 dl/ cup of oil. Leave for a few hours or more, if possible, for the taste to set. If you are in a hurry, you can leave this oil out it is a fantastic mouth full anyway. Instead you can drizzle with orange blossom water. Now cut the top and bottom of the oranges. Then cut the rest of the skin and the white of the beautiful orange flesh, with a sharp knife. Now cut the oranges in 1 cm thick slices and display on a plate. Place a cinnamon stick on a hot dry frying pan and burn it off until it smells delicious and takes color. Grind in a mortar until it becomes a powder. Arrange the orange slices on something flat and sprinkle with the cinnamon powder and finely drip with the orange oil (or orange blossom water). You now have a lot more orange oil left for you to use maybe on lettuce or any raw food (or fish)...so nice!.
Grated Beetroot with Whipped Cream

It is known that under my birth state my mother had a big craving for this dessert. Well it is rich but healthy and a lot better than shoe polish;) So try this - it is soft, sweet, fresh and soothing in some way. Love.
2 1 1 1
medium sized raw beetroots dl./3/4 cup whipping cream small handful of hazelnuts handful of grapes
Scrape the beetroots and grate (largest holes) using a coarse grater. Whip the cream until a nice soft foam. If you have fresh hazelnuts, crack them and use them whole. If the nuts are from a bag, chop them roughly and roast them shortly on a dry frying pan. After cooled you can add them to the dish. It is two very different flavors: the juicy mild nutty - or the crusty sharp, but it fits equally well to the dish. Halve the grapes and remove the seeds. Mix everything together and enjoy your raw food instantly.
Daikon with Lime

Daikon is extremely beneficial to the kidneys - daikon has a purifying effect. This portion is for a small taste... 1 fingers length of a daikon 1 lime - juice and peel (organic only) Cut the Daikon into sticks. Make fine strips of lime peel with a julienne iron and sprinkle it over the daikon together with a drizzle of the lemon juice and serve.
Mushrooms with Herbs

200 grams/ 2 cup of mushrooms (champignon) 2 handsfull of fresh basil 1 cloves of garlic 1 tbsp. pine nuts 2 dl./1 cup olive oil Lemon juice salt Pepper Clean the mushrooms. You can peel off the fine coat on the mushroom and scrape of the dirt from the rest with a little knife. Do not wash because mushrooms are a spounge and you want it to absorb the nice flavors of the oil, lemon and herbs to its best. Cut the mushrooms into slices lengthways. Chop the basil, pine nuts and garlic finely and put it in a bowl. Mix with oil and season with lemon, salt and pepper. Turn in the mushrooms, mix and serve. 2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk
Broccoli with Feta and Pepper

1 bunch of broccoli 200 gram/2 cup of feta A good olive oil Pepper Blend 1 tsp. rose peppercorns 1 tsp. juniper 1 tsp. Whole madagascar peppers (green peppers) 1 tsp. Whole black pepper corns 2 tbsp. fresh thyme leaves Cut the broccoli into small bouquets and boil them in water for a few minutes until they are al dente. Drain and set a side. Burn off the peppers on a dry hot frying pan until the air is filed with scents of adventure, now pour the burned peppers into your mortar and crush roughly. Mix olive oil, the crushed pepper mixture, finely chopped thyme leaves and feta broken into smaller pieces. If you have the opportunity to do so, leave it for the taste to set, just for a little while. Arrange the broccoli and pour over the feta with the marinade. It tastes wonderful.
Flavor Bombs Tapas

I use these Flavor Bombs to be the fourth wonder on my plate. A meal consisting of pure flavor bombs can be used as tapas, and is a really good meal also. Could you just match everything in life as obvious as in a simple, seemingly random combination - So simple. Perhaps that is what is meant by "paradise" - just as tomato with basil together.
A Divine Potato
new potatoes honey A very lovely bite, that is what this raw, good, new potato is. Cut the potato into finger-thick slices and eat them immediately, with a good lump of your best local honey. Lovely summer sensation. This specialty is given to you in memory and honor of my dear grandmother a true biodynamic.
Plum Chutney
Pure Dynamite - large portion 50 grams/ cup of finely chopped fresh ginger 1 tsp. ginger powder 150 grams/1 cup of finely chopped onion 3 cloves of garlic minced kg/1lb of plums 1 organic lemon peel and juice 2 dl./1 cup vinegar (apple) 200 grams/1 cup of cane sugar 1 red middle strong chili finely chopped 1 spoonful of cloves 1 handful of sultana raisins (yellow raisins) Cut the plums in half and remove the stones. Mix the ingredients all together in a saucepan and bring it to its boil. Turn down the heat and let it simmer until the consistency is thick. Taste to see if it is too spicy hot for you. If that is the case, add some more raisins. Sweetness takes the edge off hot spices. You can also make this chutney out of apples and/or pears, or mix apples with plums. Only your imagination sets the limit. Also when it comes to chutney ;)....., but there is one rule never use fat or fresh herbs because of the impurities in them. It will make it hard for your chutney to stay preserved. You will, of course, want the chutney to last a little while. Keep it refrigerated in a air free container.
Alioli turn it into a Picada

A wonderful bomb, by all means, both this and the following recipe... good for raw food. 4 cloves of garlic Good olive oil Salt Bread crumb Add 4 cloves of garlic in your mortar and crush them with a little salt and a little olive oil. Add gradually more and more oil into the mortar, so it is constantly a homogeneous mass, and until you have reached the quantity you want, which is dependent on how strong you want the alioli. Taste with a little more salt. It must now be thick and creamy the more you work on it the thicker it gets. Yes! pure garlic delight. You can now use the alioli as it is, or make it a bit milder by beating in bread crumbs, roasted almonds or pine nuts and chopped parsley into the matrix. Now you have a wonderful Picada for you to add in a mild soup. Tastes super nice and it really tickles your senses and leaves an uplifting sensation to your body that is what a lot of garlic does to you...
Aioli
For all kinds of fish, seafood, potatoes and even as a dip for any kind of snack. 1 egg yolk 1 spoonful of Dijon mustard (strong) juice of lemon 3 dl./1 cup olive oil 2 cloves crushed garlic Stir until a mayonnaise as follows: Beat the egg and Dijon mustard together in a bowl using a mixer. While running pour in a very thin beam of oil very little at the time. Now you have a thick mayonnaise. Season with lemon juice, salt and crushed garlic. And there you go!....
Parmesan with Truffle oil

Parmesan is delicious on pasta, as a snack or in salads, but also just as a small taste bomb on the side at your dinner. Truffle Oil Olive oil 1 whole piece of Parmesan cheese - size of your choise. Take the Parmesan and break into appropriate mouth fitting pieces with your hands. This, makes the Parmesan get a wonderful rustic look. Drizzle the parmesan with truffle oil and olive oil and turn, until smeared into all the pieces. Set a side for the taste to set. You can find truffle oil in most gourmet food stores such as Whole foods or Central Market if you are located in US! You can successfully pour your truffle oil on a larger bottle and fill up with good olive oil. Leave for a few days for the taste to set. In this way the oil will stay with you longer. It is so great on a green crispy salad or pasta dishes. Truffles are mushrooms growing in the southern part of Europe on the roots of certain trees and they are also called the Black Diamond and the Empress of the Underworld, enjoy her.
Black Olive Tapenade

If you like black olives, this is a treat. Suitable for turning into pasta, or just smear on a piece of good bread. 200 grams/2 cups black olives 1 clove garlic dl./2 oz olive oil Finely chopped parsley as an option. It is preferable to use olives with stones as they have more taste to them. To remove the stones it is the easiest to place your olives between two cutting boards in a single layer and press hard. Then it is very easy to remove the stones. But you can also press the olives with a big knife sideways Crush the olives, now without stones, in a food processor or blender along with garlic and olive oil until the tapenade is very finely chopped. It is just up to your blender how fine the tapenade can be. It may be a little difficult to get the blender to pull the olives, so chop them roughly before you add them to your blender. It is easiest to use a food processor but it would not make it creamy, but still tastes so good.
Green Olive Tapenade

200 grams/2 cups of green olives (stone free or see how to remove stones in the recipe above) dl./2 oz olive oil 3 tbsp. pine nuts Run the tapenade as in the previous recipe and you will get a mild soft and gentle spread for you to spread on the best unsweetned Italian bread you can find.
Olives with Baked Garlic

4-5 different kinds of olives - 2 spoonful of each. 10 large capers - the large ones with a stalk. 1 tsp. of dried chili flakes 2 tbsp. fresh thyme leaves 1 tbsp. minced rosemary 1 whole garlic Take the whole garlic as it is - and smear it with a little oil and bake in the oven at 230C/450F approx. 45 minutes to be golden and until you can feel the cloves are tender. Cut with a sharp knife the upper centimeter of the whole baked garlic, that way it is easier to get to the baked cloves. Liberate the cloves gently from their "house" with the tip of a knife, so that the cloves remain whole without getting mashed. Mix together all the glory and you now have a nice snack, feel the adventure and the parfumed sensation.
Green Lentils with Feta and Pine Nuts

4 hands full of green lentils dry weight 150 grams/1 cups of feta 1 handful of pine nuts salt olive oil Boil the lentils in slightly salted water until they are tender. Roast the pine nuts until they are golden in a hot dry frying pan. Cut the feta into cubes 1 x 1 cm. Mix everything together and drizzle with a little olive oil.
White Beans in Garlic Cream and Basil

250 grams/1 cup of cooked white beans 2 cloves crushed garlic 1 handful of chopped fresh basil 1 dl./ cup whipping cream Salt Attention: the beans have to be soaked overnight or at least for 8 hours. Leave the beans to soak in a bowl with cold water overnight. Drain and wash in cold water, then drain again. Boil them until tender for about 40 minutes. Take the 2 cloves of garlic, crush them and add them to the cream in a small saucepan. Bring it to its boil, stirring well until it thickens. Remove from the heat. Season with salt. Chop the fresh basil leaves finely and mix beans, garliccream and basil.
Baked Red Onion Chips

2 large red onion Grape seed oil Salt and pepper Peel the onions but do not cut the flower" off. The flower is the bottom of the bulb. This part ensures the layers of the onions are not falling apart. Cut each onion in 8 boats. Put the onions into a bowl and pour in the mixture of grape seed oil (just enough to smear), pepper and some good natural salt flakes if you have them, it is at all time preferable to use. Rub the mixture well into the onions and bake them at 230C/450F degrees until they take color and are crisp at the edges. The onion chips are great to mix in green salads or in burgers of any kind - or as a side dish on your dinner table.
Semi Dried Tomatoes

Goes very well with all kinds of fish. Is also great in salads, on pasta or simply as a side dish. 4 large tomatoes Marinade: 4 tbsp. oil 4 tbsp. vinegar 1 tbsp. cane sugar tbsp. dried chopped rosemary Salt and pepper 1 clove garlic Cut the tomatoes in half and smear them with the marinade. Bake at 110C/225F degrees for 4 hours with skin side down. So rich in taste, and so much sun to it....
Grilled Peppers
red pepper green pepper yellow pepper Oil Thyme 2 cloves of garlic Salt and pepper Clean the peppers and cut them lengthways into pieces of approx. 1 cm wide. Add them to a bowl and rub them into the oil, crushed garlic, salt, pepper and thyme to taste (optional). Place them on a baking sheet and bake in the oven at 230C/450F degrees until they are taking color - like a little burnt at the edges. Is really good in a sandwich spread with pesto, a little rucola - then slices of brie and finally these grilled peppers gives a sweetness and make this sandwich complete.
Soft Goat Cheese Roll with Pine Nuts and Marjoram

A small piece of heaven. 150 grams/1 cups of small goat cheese roll the creamy kind 2 tbsp. of pine nuts 6 stalks of fresh marjoram Olive oil Roast the pine nuts in a dry frying pan with a little salt. Cut the goat cheese rolls into slices of 1 cm. Be sure the roll is cold and the knife is sharp and hot (dip it in hot water) - so you will get smooth slices of this soft delight. Serve the slices on a plate or dish and pour over the roasted pine nuts. Drizzle with olive oil and garnish with finely cut fresh marjoram. Divine...
Roasted Feta with Tomato

One of my sisters came home from Greece with story and this fantastic dish in it, a real classic. She lived by a Greek family for a while and at the local "restaurant", she got the hang of this dish! I reconstructed it when she came home to sooth her craving, and here it is. Close your eyes and go for Greece. Tomatoes Onion cut into thin whole slices Garlic - crushed Feta in a whole block Olive oil Take an ovenproof dish of appropriate size to numbers of persons eating with you, smear with a little oil. Cut the feta into slices centimeters. Cover the bottom of the dish with feta slices. Now a layer of onion rings, then tomato slices on top and a lot of crushed garlic. Drizzle with olive oil and bake in the oven at 180C/350F until the water from the Feta almost evaporates. Takes about 20-30 minutes. You may give it some heat under the grill in the oven for just a moment to add some color to it if necessary. Easy and wonderful.
Brussels Sprouts with Dijon Mustard and Marjoram

3-4 hand full Brussel sprouts 1 small tbsp. Dijon mustard 2 tbsp. dark Balsamic vinegar 1 dl./ cup grape seed oil 1 tbsp. honey, acacia 1 tsp. sugar half a handful of fresh marjoram Clean the brussel sprouts and steam over boiling water until tender but still having a bite to them al dente. Add the balsamic vinegar in a mixing bowl together with the Dijon mustard and the honey. Whip it good. Add oil to it in a thin beam continually whipping hard. This dressing should be thick, sweet and sour. Taste to see if it needs salt or more honey. Turn the brussel sprouts in the dressing just before serving and sprinkle with freshly chopped marjoram. Oh I love this fresh herb.
White Cabbage Lasagna

This lasagna, where white cabbage acts as lasagna sheets, is a beautiful bright green delight a little piece of art. 6 whole layers of white cabbage 2 dl./1 cup olive oil 5 hand-full of fresh herbs of your own choice Salt and pepper Force the layers of the head of the white cabbage so that you have 6 fine pieces. Boil them in slightly salted water for about 5 minutes. Meanwhile Take 5 large hands full of mixed herbs ( thyme, basil, marjoram, etc.) and chop the herbs finely. Add olive oil, salt and pepper until it becomes a thick paste. Now drip off the cabbage layers thoroughly. Put them on top of each other and cut them into equal squares as big as possible. The intension is to use these layers as you would with lasagna sheets. To serve arrange one layer of cabbage, one table spoonful of herb mixture, then again a cabbage layer, and so forth until ending with a cabbage layer. You can serve it cold or hot, as a side dish or as the main attraction of a meal.
Squash Surprise
squash = 1 person squash 1 large table spoon soft goat's cheese 2 tbsp. chopped walnuts Salt and pepper Olive oil Wash and blanche the squash in boiling water until it is almost tender. Cut it lengthways and place it with the skinside down in an ovenproof dish drizzled with a little oil. Spread goat cheese on the squash so it gets a rustic look. Sprinkle with roughly chopped walnuts, salt and drizzle with some olive oil. Place the squash under the grill at high heat until the goat cheese is melted and a little golden.
Sweet and Sour Carrots and Leeks

You can use this for spicing up any dish and it is very good for fish if you like. 2 carrots 4 small leeks 1 tbsp. honey Clark 1 tbsp. whole peppercorn 1 tbsp. whole coriander (corns) 4 tbsp. Balsamic vinegar Fresh Mint Pine nuts Red wine Scrape and cut the carrots in quarters depending on the size - lengthways. Cut the leeks in half lengthways and clean thoroughly. Small baby leeks can be used whole, looks great. Even the length of the carrots and leeks to measure. Use a pan large enough for the vegetables to lie side by side. Coriander seeds and peppercorns are crushed roughly in a mortar and burnt on a hot dry frying pan. Once the aroma fills your kitchen you add your honey, balsamic vinegar and let it boil up for a few minutes.
Put the vegetables on the frying pan, side by side, and add red wine to cover the greens half. Sprinkle with a little salt. Fry for about 5 minutes on each side over low heat. If the liquid dries out, just add a little water but it must ultimately turn into a syrup mass in the end. Put the vegetables on a plate to serve and pour over the syrup, sprinkle with roasted pine nuts and freshly chopped mint. To serve cold, you can use this in smaller protions as you would use pickles or remoulade - or warm, just as a flavor bomb.
Hummus
A large portion 250 grams/ 1 generous cup, dry weight of chickpeas 4 tbsp. tahini (Sesame Butter) 2 tbsp. Cumin powder 1 tbsp. Coriander powder 1 tsp. chili powder juice of lemon 1 large or 2 small cloves garlic Salt and pepper about 3 dl/1 cups of boiling water Yoghurt (optional) REMEMBER eventually to save the water you cooked the chickpeas in. Soak the chickpeas in cold water overnight or min.8 hours. Boil the chickpeas tender in plenty of water. Again remember to save the water into a bowl when you drain the chickpeas. Blend the chickpeas (for best result in a food processor) with 3 dl/1 cups of the chickpea water . Add tahini (sesame butter), all the spices and the minced garlic and let it blend for a minute. You can also add a little natural yogurt (optional), for the texture to be lighter. Season with lemon juice, salt and pepper. Hummus is very suitable as a sauce, for breadspread or as a dip for raw food.
Aromatic Lentils with Coconut

100 grams/ cup of red (orange) lentils in dry weight 1 whole cinnamon stick 1 can of coconut milk 2 cloves of garlic minced finely chopped onion 25 grams/1 tbsp of finely chopped ginger 4 kefir lime leaves 4 pcs. whole star anise 1 tbsp. ground cumin 1 tbsp. ground coriander 1 tsp. chili 2 tsp. ground fennel 3 tsp. turmeric Olive oil for frying Salt and pepper The juice of lemon maybe little water Finely chop the onions, garlic and ginger into small cubes, and fry together in a little oil until the onions are glass clear. Add all the spices to the frying pan (except lime leaves). This increases the taste to your delight. Add the lentils and stir thoroughly until well mixed then pour in the coconut milk. Add kefir lime leaves, and let it simmer at low heat, frequently stirring. It can easily burn so allow to dream a little while enjoying this process, keeping an eye on it! Season with salt, pepper and lemon. Tastes the best cooled, this brings out the taste of all its wonderful secrets. You can use this dish as part of a good lunch or as a flavor bomb to go with your dinner. You can also eat it with pleasure on a cold winters day, or a late summer night, along with grilled rye - in dim light, good company and have your favorite tea with it. I promise some magic.
Crustini with Asian Eggplant

A really lovely puree with Asian flavors. Make it if possible a day in advance for the taste to set brings out all the adventure in flavors. 1 eggplant 4 tbsp. oil 8 tbsp. Soy sauce 4 tbsp. Ricewine vinaigrette 1 tsp. cane sugar tbsp. sesame oil 1 spring onion 4 tbsp. Freshly grated ginger a handful of fresh chopped coriander Chili (sambal oleak) or any chilipaste after your choice 1 flte Cut slits in the eggplant, from bottom to top. Rub the olive oil into the eggplant and bake in the oven at 220C/425F until tender. While the eggplant cools completely you make a marinade: take soy sauce, rice wine vinaigrette, chili paste and half the ginger in a small sauce pan and bring it to its boil. Add sesame oil and let it boil for another 2 minutes. Scrape out the tender flesh from the eggplant and cut it into smaller pieces. Add it to your blender and blend it with the marinade, fresh coriander, chopped spring onions and the rest of the ginger. Serve the eggplant spread on small pieces of toasted bread brushed with sesame oil, and decorate with whole coriander leaves.
Croustini with Pepper

4 red peppers 1 clove of garlic Salt and pepper Olive oil Flte Put the washed whole peppers in the oven and bake them in the oven at 230C/ 450F until they are taking color. Cool them in an airfree container or bag, and when cooled peel of the skin and remove seeds and whites. Cut the peppers into small cubes and season with crushed garlic, a little olive oil, salt and pepper. Toast slices of the bread and top it up with the peppers sweet...
Soups
I could easily imagine the little set of salt and pepper to be the princess and knight seated on a silver bench. Using the rank handle over their heads, I could in one thought turn the bench into a magic carpet, and hung up on the corner of the window, it became a hanging sofa, with the most adventurous view. If I was this small...... And during dinner, if my little hand dared to reach out - lifting the lid off the salt, for the cutest little silver spoon to appear, and then lead the spoon the long way to my plate. Not because the food needed salt, but because the small spoon was so incredibly seductive. So it was, at these occasions there always appeared to be a tiny salt grain falling off the spoon and landing on the white tablecloth with the three middle leaflet. It was fortunate enough, because it was known, if you spilled salt, then you had to throw salt over your left shoulder for good luck. This action always generated enthusiasm and laughter from all participants around the table. And around this table there also was that opportunity, if lucky, from the oldest to be introduced to the soup slurps secret. That was to slurp as loud as one could, taking in the soup from the side of the spoon, because the silver spoon was way too big to fit my little mouth. And this buttermilk soup could simply not taste any better.
Leek/ Apple Soup with Tarragon

Olive oil 6 leeks 2 Celery sticks 2 potatoes 1 stalk of rosemary 1 stalk of thyme 2 bay leaves 4 cloves of garlic dried chili onion 1 apple - a sour one Salt Freshly ground pepper 4 stalks of tarragon Cut the leeks into smaller pieces and rinse them thoroughly in a strainer. Peel the potatoes and cut them into smaller pieces. Also cut the onions, garlic and celery into smaller pieces.
Fry all the vegetables together with the half dried chili in a saucepan added a little oil but not to color, the longer the better. In this way you get the whole flavor out of the vegetables. Do this over low heat. Pour in the water almost to cover and add the rosemary, thyme and bay leaves. You can bind the herbs together with a clean non-colored string or put them in a tea-bag, for easier removal eventually. When the potatoes are tender, run the vegetables through your blender adding the boiling water until a full soup. Run it through a sieve if you prefer it to be fine in texture. Pour the soup back into the pot and season with salt and pepper and keep the soup warm. Just before serving you cut a peeled apple into cubes 1x1 cm. Arrange a handful of apple-cubes on each plate before pouring in the soup and sprinkle with lots of freshly chopped tarragon.
Creamy Tomato / Carrot Soup

4 carrots 1 small parsnip 1 onion 3 cloves of garlic 2 cans/2 cups of chopped organic tomatoes 2 dl/1 cup water 2 pinch of chili 1 dl/ cup whipping cream Horseradish Fresh basil or parsley Sour cream (18%) Add a little olive oil to a big sauce pan and stir in the cleaned onions, garlic and chili. When the onions are tender but not burned, add the washed and scraped carrots and parsnips, cut into smaller pieces. Let it fry a little with the onions to pull out the flavor. Now add the chopped tomatoes and water, put on a lid and let it simmer over low heat. When the carrots and parsnips are tender, you run the soup through your blender. Pour it back into the saucepan and add the cream. Bring it to its boil. Chop the fresh basil or parsley to use as a green sprinkle. Serve with a lot of grated horseradish, sour cream, and your choice of a green sprinkle. I love it with basil. Serve also with some good white unsweetned bread.
This soup is superb to enjoy on the couch with a cup of tea and a large glass of water. Dont forget to invite good company too. Enjoy.
Spinach Soup
Enjoy the color. A pot full of fresh spinach 1 tbsp. ground cumin 2 pinches of chili powder 1 onion 2 cloves of garlic a small handful of basmati rice Salt and pepper Water Wash the spinach leaves thoroughly and separate the leaves from the stalks. Cut the onion into small pieces and chop the garlic roughly. Pour a little oil in a saucepan and fry the onion and garlic with 1 tbsp. of ground cumin together with a pinch of chili. Add the cleaned spinach leaves to the saucepan. Pour liter/2 cups of water in the pot and salt slightly. Let it boil a few minutes on mid heat. Run the soup through your blender and enjoy the green color. Pour the soup (at this stage it is pretty thin) back into the pot and pour a small handful of rice into the soup. Let it now simmer on low heat for 15 minutes. Taste to season with more salt, pepper and more chili if you like. I like when it has a little bite to it. If the soup becomes too thick then just add little more water. You can also make this soup out of broccoli, just without the rice.
Sweet nSalty Beetroot Soup

300 grams (3 medium sized) of beetroot 2 tbsp. capers pear 1 onion 2 cloves of garlic 2 dl./ cup Pernod or Richard Water
Boil the beetroots in a saucepan with the peel on (cleaned first). When tender and cooled of, you can easily slip of the peel with your hands. This method will provide its color and all the lovely minerals. Cut into smaller pieces. Cut the onion and garlic into small pieces as well and saut in a saucepan with a little oil until they are soft but not burned. Add the beetroot chunks together with the pears freed from peel and without stones. Cut into smaller pieces as well. Pour the Pernod (or Richard) and let it boil until reduced into half. Pour in the water just to covers and let it simmer for half an hours. Run the soup through your blender. Season with salt and pepper and add the small capers roughly chopped, taste and enjoy.
Butternut Squash Soup

Butternut squash is a gigantic yellow decorative pumpkin and with a nice and eatable smooth skin. It is very good and crisp if you make chunks out of the butternut squash and rub the pieces with oregano, garlic, chiliflakes salt and oil and bake them in the oven until tender and golden. But here is a wonderful soup, so beautiful in color and creamy in texture. Butternut squash (or Hokkaido remove skin if used). red chili 2 cloves garlic salt juice of 2 oranges Olive oil Cut the squash in half and remove the seeds with a spoon. Cut it up into smaller pieces rub the marinade made of minced chili, oil, salt and crushed garlic into the pieces and place them on a baking sheet or an ovenproof dish. Bake the pieces in the oven at 230C/450F until they are tender. In this way it retains all its powerful taste and juice. Run through your blender together with the juice of 2 oranges you can add a little water if think it is too thick. Pour the soup into a saucepan and let it simmer for a few minutes. Season with salt and pepper. The soup should be sour, while strong, and lovely creamy by itself. Good combination right!!!!
Red Lemon Soup

4 red peppers red chili onion 2 cloves of garlic juice of 1 lemon Salt and pepper Freshly chopped coriander Cut the red peppers into chunks, remove stem and seeds first. Chop the chili (also remove seeds), onion and garlic roughly and fry in a saucepan with a little olive oil. Pour in little water to the pot so that it almost covers the vegetables and let it simmer for about 10 minutes. Drain into a bowl. You want to use the boiling water if the soup is too thick. Run the vegetables in your blender, and if necessary, add some of the boiling water. You can make the soup extra super fine if you run it through a sieve. Season with the juice of one lemon, salt and pepper. Serve piping hot with roughly chopped coriander on top.
Asian Sweet Potato Soup

300 grams/ 2/3 lb of Sweet potato 3 cloves of garlic 10 grams/ tbsp of ginger (a small piece) 1 red chili (half if very strong ) 1 tbsp. fish sauce juice of 1 lime 1 can of coconut milk tsp. Salt Peel the sweet potatoe and cut into smaller pieces. Chop the garlic, ginger and chili. Fry all in a saucepan with a little oil without it taking color and as long as you can, to draw out the flavor well. Pour in the coconut milk and let it simmer over low heat until tender about 15 minutes. Run everything well though your blender and season with the juice of 1 lime and salt.
Cauliflower Soup with Lemon Grass and Coriander

A little olive oil for frying 250 grams/2 cups of cauliflower cut into small pieces fennel, sliced 4 sticks of lemon grass 3 cloves of garlic, minced 1 mild yellow or green chili in smaller pieces, cleaned from seeds a handful of fresh coriander Remove the outer leaves from the lemon grass and cut them into very thin slices. Clean the cauliflower and fennel and cut it into smaller pieces. Get everything except coriander in a saucepan, together with a little olive oil. Saut for a few minutes without it taking color, and pour water into the pot almost to cover. Put a lid on and let it simmer until tender for about 15 minutes. Blend the cooked vegetables with a bit of the boiling water until the desired consistency. Let it be creamy, and season with salt and lots of finely chopped coriander.
The Words Best and Richest Mushroom Soup

250 grams/2 cups of mixed mushrooms (save some for filling of the soup) 1 shallots leek 2 cloves of garlic 1 stalk of thyme 1 zip of cognac 250 dl/1 cup whipping cream 1 glass of white wine 1 glass vegetable stock (see next recipe) 50 gram/ cup of butter 1/4 lemon salt and pepper chervil or chives Mushrooms, shallots, leek and garlic are cleaned and chopped roughly, save some of your favorite mushrooms for filling of the soup so set a side. Saut all in a saucepan with a little butter and thyme. Add the cognac to it and let it boil a little. Pour in the cream and let it boil until reduced into half.
Meanwhile, boil wine and stock together in another saucepan until reduced into half. Mix the two pots together and let it cook a bit before you run it through your blender. Now serve it as it is or run it through a sieve to make it super fine. Rinse and chop the saved mushrooms into fine cubes and roast in a little butter on a hot frying pan, then drain on a piece of kitchen towel. Now add it to the soup. Season with lemon, salt and pepper and sprinkle with finely chopped chervil or chives.
Vegetable Stock
Olive oil 3 leeks 2 carrots 1 onion into quarters, washed with peel fennel 2 Celery stalks dried red chili some parsley stalks 4 bay leaves 1 twigs of rosemary 1 twig of thyme 6 peppercorns about 4 liters/16 cups of water Use a large pot, add oil and the roughly cut and thoroughly washed vegetables together with the chili and fry until the scents fills your kitchen and without taking color. Add the water, bayleaves, rosemary, thyme, parsley stems and peppercorns into the pot and let it simmer over low heat for at least 2 hours. You dont want to salt the stock, as the salt will make it difficult to use in dishes already salted. It is easier to manage this unsalted way. Run through a sieve into a bowl and now it is ready for use. You can freeze it in small portions if you like, for later use.
Roots, Rice and Grains on the side

Potatoes
Potatoes are so rich in vitamin C. The flavor and minerals are located just below the skin, and it is therefore an advantage to keep the skin on. What flavor is concerned, it is the smallest potatoes, which tastes the best because the surface is comparatively greater. Small marinated, baked potatoes This is a very useful way to cook your potatoes during the winter months when the potatoes do not have much taste to them. Potatoes Oil Apple Vinegar or lemon juice Salt and pepper Wash the small potatoes. Make a marinade of oil, a zip of vinegar, salt and freshly grounded pepper. Turn the potatoes in the marinade place them in an ovenproof dish and bake them in the oven at 200 degrees until they are tender and golden. Potatoes are mostly used as a sidedish, but can also form an entire meal. Look under "Flavor Bombs" as virtually all of them are useful to mix with the baked potatoes, and in this way it becomes a full meal. Prepare potatoes as in the recipe above and mix with one or more flavor bombs, such as red onion chips and simi-dried tomatoes. Are the potatoes used as a sidedish, you can bake them with rosemary twigs or turn them in herbpesto, chili pesto, lemon oil or beetroot pesto just before serving. You will never get a dull potato again. All the recipis you find under Flavor Bombs.
Green Mashed Roots

A nice variation to ordinary mashed potatoes. Take half a pot of mixed roots such as potatoes, celery, Jerusalem artichokes, whole garlic clove or just use your imagination and see what happens.
2 large hand full of finely chopped fresh herbs (Basil, parsley, fresh oregano, marjoram) 1-2 dl./ about cup milk 1 tbsp. butter Salt and pepper Scrape and boil the potatoes and roots of your choise, whole garlic cloves, preferably cut into slightly smaller pieces, so it boils a little faster. Chop herbs finely and place them aside. When the potatoes/roots are tender, drain and you can now mash the roots with a fork, or use a mash iron. Heat milk and butter in a small saucepan and mix in the mashed potatoes until you reach the desired consistency. Season with salt and pepper. Be generous with your herbs, mix them with the substance and serve immediately smoking hot. Variations: potatoes turned either with a little Wasabi, baked garlic, truffle oil or use olive oil instead of butter and milk and sprinkle with freshly chopped marjoram (my favorite).
Celery Pear Lasagna

The sweet celery is really good with a fresh pear. Choose a medium-soft pear to avoid too long baking time. Celery Olive oil 2 middle soft Pears salt and pepper to taste nutmeg Scrape and wash the celery, add it to your saucepan and boil it in water until tender. Run it through your food processor or blender until a soft even mass. Season with salt and pepper, and freshly ground nutmeg. Cut slices of the pear, approx. 1 cm. Lengthways. In an ovenproof dish arrange a layer of pear, then a layer of mashed celery of the same thickness as the pear. Then again a layer of pear and end it up with a layer of celery mass. Bake it in the oven until the pear is tender at 200C/400F for about 20 minutes. When this little tower of delight is finished sprinkle with fresh herbs of your own taste. I would use marjoram - just because I love it so much.
Pijon Apple with Pure of Jerusalem Artichokes

4 large Jerusalem artichokes 2 small potatoes 4 small red apples 1 clove of garlic tbsp. butter or olive oil Scrape the Jerusalem artichokes and potatoes and boil them together with the garlic cloves in a pot of slightly salted water. Drain when they are tender and run all of it through a blender together with the butter and a little salt until a smooth mass. You can use olive oil instead of butter. Cut a little off the bottom of the apples, just so the apple is standing upright during baking time. Now take out the seeds, the house and a little more of the middle of the apples. Do this from the top with a small knife, gently and with care, remove as much as you can, without breaking the apple. Now fill the apples immediately with the soft puree and bake in the oven at 200C/400F for approx. 20 minutes until tender and golden.
Baked Roots
Calculate a few hands full of roots cut into cubes for each person. 1 part carrots 1 part parsnips or Parsley 1 part celery maybe Jerusalem or beetroots for variation Olive oil Salt and pepper Scrape and wash the roots before you cut them into rustic, even pieces. Put them in a bowl and rub them with oil, salt and pepper. Bake in the oven at 200C/400F in an ovenproof dish until taken color and tender. You can successfully add whole thyme, rosemary and sage twigs to the dish before baking. You can also serve this dish cold, and it looks and tastes great, if you turn the baked roots with fresh spinach or rucola after cooling. You can also bake with whole garlic cut in half with the paper on looks and tastes great.
Salsify with Honey and Vanilla

10 pcs. Salsify 3 tbsp. acacia or other liquid honey 1 vanilla stick A handful of fresh oregano water lemon juice Scrape the salsify's and put them immediately in a bowl of water and lemon juice to prevent them from turning brown. Their beautiful white color is worth trying to preserve. They are whiter than white...so amazing, enjoy the sight. Blanche them in slightly salted water, it takes about 2-3 minutes. Draine. Take the vanilla stick and split it in two lengthways thus you will enter to the delicious vanilla which you scrape off with a knife. Mix the vanilla with 3 tbsp. of soft golden honey. Add the drained roots to a bowl and rub them with the vanilla/honey mix and place them under the grill in your oven until they get a little color. Serve with freshly chopped oregano and a sprinkle of salt
Cous-cous with Almonds, mint and Dates

Cous-cous is split wheat grains, little yellow beads that goes beautiful with aromatic dishes. Cous-cous is frequently used in Northern Africa as a sidedish. This variation would go well with a dish containing cumin, coriander, and tomato. 200 grams/1 generous cup of cous-cous in dry weight 1 organic lemon 1 handful of dried dates 1 handful of almonds a little fresh mint leaves Olive oil Make small stripes of the peel of the lemon with a zester, or simply grate it. Squeeze the lemon juice into a bowl and add the lemon peel to it. Leave it for a while for the peel to preserve, if possible a day or more. Keep it chilled.
Boil the cous-cous as instructed on the bag or package. There are many parboiled variants on the marked so just do as it says. There is a possibility that it just need to be poured over with boiling hot water and left to set for 5 minutes. Done...so easy. It is excellent but it is not hard to find the organic kind. Remember to add salt (a little more than you think) and freshly ground pepper into the water what ever brand you are using. Chop the almonds finely and roast on a hot dry frying pan until they take color. Chop the dates as well as possible. They are so sticky those little sweet ones. When the cous-cous is done and cooled a bit it is easy, with a fork or your fingers to separate the grains, do so until it is an even light texture. Now mix together the cous-cous, the roasted chopped almonds, dates, preserved lemon peel and drizzle with a little olive oil and taste. Possibly you like it with a little of the lemon juice too. So be adventurous! Enjoy and keep the feeling.
Rice
I love basmati rice. The main industries are located in Pakistan, by Pujab in northwest India and further east at the foot of Himalaya. The name comes from Sanskrit and means "the fragrant and this rice has been grown and eaten for many thousand years. The scent has a hint of Musk and the taste is nut-like. Brown rice is super healthy and is rich in fiber and biotin. With finely chopped vegetables of your own choice, together with grated peanuts and sesame, it leaves such a nice full sensation to your body.
Balkans Rice
This is a very stimulating and a beautiful dish. The recipe is really just the classic wine leave filling used in the Balkan region, but the composition is suitable as a side dish for almost everything, and it tastes like pure adventure. Rice for 2 persons A handful of fresh mint 2 mandarins 1 handful of roasted pine nuts Salt Use fresh ripe mandarins. And use a very sharp knife. Cut the top and bottom of the mandarins to reveal this orange beauty. Cut the rest of the skin of together with the white skin with a sharp knife. You simply cut along every "membrane" of the mandarin, and now you have the finest mandarin pieces.
Chop the mint. Roast the pine nuts on a hot dry frying pan until golden. Mix the cooked hot rice, mandarin boats, chopped mint and toasted pine nuts. Can be eaten hot or cold, and you can of course wrap it in wineleaves or whole lettuce leaves.
Coconut Rice
4 parts of cooked basmati or jasmine rice 1 part grated coconut Limes boats one fresh red chili Boil the quantity you need of basmati or jasmine rice. Heat up a dry frying pan and fry the grated coconut until golden. Turn the roasted coconut into the rice and garnish with lime boats and chopped red chili. This will satisfy all your senses so well. Enjoy!
Main Dishes The Star

Risotto with Picadabread
A taste of southern Europe. To make the Picadabread 4 slices of toasted bread 20 almonds 20 pine nuts 2 cloves of garlic a handful of parsley 1 dl./ cup olive oil Cut slices of some good unsweetened bread and place them under the grill in your oven or on your toaster until golden. Roast the almonds and pine nuts on a dry frying pan and place them in your mortar. Fry the whole garlic cloves in a little olive oil on your frying pan until they golden and add them to your mortar as well. Now beat the garlic, roasted almonds and pine nuts together with a sprinkle of salt and a little olive oil. Chop the parsley finely, add it to the mortar and beat in the parsley and some more olive oil into the mass until a thick pesto. Season with lemon and perhaps more salt. Now you have what is called Picada. Spread the Picada on to your grilled bread just before serving.
Picada is originally intended for soups. Can spice up a mild soup to such an extent that the Angels set the table. The Risotto 150 grams/1 cup of risottorice (aborino) 2 stalks of celery the small stalks in the middle -they are crispy mild and sweet fresh fennel 2 sharllots 2 cloves of garlic 2 carrots middle strong red chili dl./ cup white wine or Noilly Prat 3 saffron threads - bruised in a mortar liter/2 cups vegetable stock (see my recipe, the last one under Soups) olive oil 75 gram/ cup grated Parmesan 1 tbsp. butter Cut the celery, fennel, onion, garlic, chili and carrots into fine dices. Saut everything together in a pan with a little olive oil and salt until it is soft and smells delicious. Now pour in the rice and let it absorb the juice while stirring. Pour in the white wine and let it cook while still stirring. Pour in the white wine and let it cook for a while, still stirring. Add the saffron to the stock. Pour in 1 dl/ cup of the stock on to the rice together with a little more salt. Turn down the heat, keep stirring and let the rice absorb the stock. Continue adding 1 dl/ cup stock at a time until you have used all the stock and the rice is tender. Taste to and see if it is tender enough. Just add some water and boil it further if the rice is not completely soft. It takes about 25 minutes. When the rice is tender remove it from the heat and stir in the grated Parmesan and butter. Some may like risotto best very wet and rice pudding-like. I prefer them a bit more "dry" but they must be wet and soft. Serve with a sprinkle of chopped parsley along with the Picadabread.
Gypsy Stew
serves 4 Attension: the beans and chick peas have to soak in cold water over night. 250 gram/2 cup white beans and chick peas ready to cook 150 grams/1 cup of fresh green beans 150 grams/1 cup of haikedo pumpkin or Butternut squash 1 pear 1 onion 1 tsp. paprika 2 tomatoes - skinned 2 cloves of garlic 20 almonds 1 slice of white bread 1 dried chili 5 saffron threads 2 tbsp. vinegar 2.5 liters/10 cups of water salt and pepper 1 handful of big leaved parsley, chopped Boil the white beans and chickpeas in lightly saltlet water for about half an hour. Drain and rinse under cold water in a sieve and turn them back into the pot with 2 liters of cold water and a little salt. Bring it to its boil and now let them cook some more. Clean the green beans, cut the pumpkin into bite size cubes and cut the pear into quarters. When the white beans and chick peas are tender, add the green beans, pumpkins and pears to the pot and let it simre over low heat and now do the rest. Cut a cross in the skin on top of the tomatoes and place them in a bowl. Pour over boiling hot water just to cover and leave it until the skin becomes loose and easy to remove with your hands. Takes about 1-2 minutes. Drain the tomatoes and remove the skin, flower and seeds. Chop the tomato roughly. Now you have chopped, peeled tomatoes. Cut the onion into small cubes and fry them in a frying pan with a little olive oil together with paprika until the onions are soft. Add the chopped peeled tomatoes and let it cook for a few minutes. Add this sauce to the big pot with your beans and pear.
Roast the almonds, the whole peeled garlic and a slice of white unsweetend bread without crust in a frying pan with olive oil. When the bread is golden on both sides you add everything to your mortar together with 1 strong dried chili, vinegar, 2 tsp. of salt and the saffron threads. Shock it to be a completely homogenous mass in your mortar, and mix it with a handful of finely chopped big-leaved parsley. Mix everything gently in the big pot without mashing it, so be gentle. Season with salt and pepper. Server with good unsweetned bread.
Filo packages with Spinach and Feta

Filo pastry, 4 sheets 250 grams/2 cup of frozen spinach Olive oil for frying 2 shallots 2 cloves garlic 200 grams/2 cups of feta 3 tbsp. butter 2 tsp. ground cumin tsp. cayenne pepper pepper Salt Nutmeg 20 times grated on a small grater Filo pastry is a low fat version of the puff pastry. It is very thin and dries out quickly, so here is the trick: Moisture a clean tea towel and place it over the filo sheets after unpacked and spread out. This easy to work with. Cut the onion and garlic in small cubes and fry in a saucepan in a little olive oil, along with the ground cumin and cayenne. Add the spinach and let it heat up. Scramble the feta and mix it with the spinach. Season with salt, pepper and nutmeg. Remove from the heat. Melt the butter in a pot. Unpack the filo and unfold it, cover with a damp tea towel. Now take one thin layer at a time, and brush it with melted butter, then lay another layer on top of the first one. Put the 2 lubricated filos infront of you with the longest side closest to your front. Cut it in 4 equal stipes cutting direction towards you. Hope you got it.
Add a spoonfull of spinach mixture at one end of each stripe and fold the package so it becomes a triangle, which is closed in all ends. Just as you pack down the American flag. Close the end by brushing with a little melted butter. Place the packages in a ovenproof dish lightly brushed with butter. Continue to make packages until done. Brush them with melted butter on the top and place them in the middle of your oven and bake at 200C/400F until golden. Serve if you like with my cous cous side dish (see under Roots Rice and Grains in this book). The filo packages can also be made with other fillings. Try boiled potatoes in small cubes with strong paprika, ground cumin and green peas, or grated carrot and Daikon with strong curry. Remember onion and garlic in both variations. Great food to go.
Baked Greens in Chili/Chocolate Sauce

Use your favorite vegetables and cut them into appropriate sizes. It can be all kinds of roots, leeks, peppers or other solid vegetables. Rub it in oil, salt and pepper, and bake them until tender in the oven at 200C/400F. Spinach or Rucola The Million Dollar Chili/Chocolate Sauce Oil for frying 1 red chili 2 tbsp. finely chopped ginger 1 red onion in small cubes 150 grams/1 cup of dark chocolate cup of coffee Balsamico 1 cup vegetable broth (use organic) Season with salt, cinnamon and honey. Saute the finely chopped chili in the oil, along with the ginger. Add the red onion made into fine cubes and stir. Do this over high heat until golden. The taste will really come out this way. Add the chocolate and remove the pot from the heat while it melts. Add cup of strong coffee along with the balsamico. Be generous, and let it reduce over the heat for a few minutes. Add 1 cup of vegetable broth and let it cook some more. Season with salt, a little cinnamon and some good honey. It shouldt be sweet, hot and salty. Oh! this will pamper you! I wish you a lovely meal.
Serve the baked vegetables in a dish and pour over the chocolate sauce. Finally turn in the rucola or fresh and cleaned spinach. Excelent with grilled peppers too. (See my section Flavor Bombs)
Rosti Burger with Chili/Lime Garnish

A heavenly dish that fills the stomach and senses quite well. 2 large baking potatoes Oil for frying 4 slices of soft goat cheese roll with rind salt Chili/Lime Garnish: 1 handful of eggplant cut into cubes 1 handful of squash cut into cubes 1 handful of red onion cut into cubes 10 thin slices of ginger finely chopped red chili 2 tbsp. honey juice of lemon salt Rosti Peel the potatoes and grate them immediately at your grater. Press the liquid out, squeezing it between your hands over the sink. Put the grated potato in a hot frying pan with oil, as a pancake, same size as the goat roll. For 2 people you need to make 6 Rosti (potato pancakes). Fry it well. First at high heat, then lower the heat until you are able to turn it over without it falling apart. Turn with a spatula, and finish the frying on the other side. Garnish Cut eggplant, squash and red onion into cubes, 1 handful of each. Chop the chili and ginger finely. Roast the eggplant on a frying pan with oil, until they are golden. Fry the onion, squash, chili and ginger with the eggplant until everything are soft. Pour in the lemon juice and then add honey. Let it boil up until it bubbles. Make a "tower" of Rosti then goat's cheese so that there are 2 layers of goat's cheese and 3 layers Rosti (start and end with Rosti). Serve with a mountain of the Chili/Lime Garnish.
Pasta with Truffles and Squash

Fresh, good pasta 1 squash 1 lemon 100 grams/1 cup of goat cream cheese 1 dl./1 cream 2 tbsp. truffle oil 2 small shallots Truffle, finely cut into very thin slices 50 grams/ cup walnuts Boil the walnuts for about 10 minutes. Place the squash on a cutting board and make thin slices lengthways. You can use a peeler for this. Set a side. Cut the shallots in neat cubes and fry in a saucepan together with a little olive oil untill soft. Now add the creamy goat cheese and let it melt over very low heat while adding a little of the cream. Now add the rest of the cream to the pot along with the walnuts. When the sauce is just below the boiling point, remove from the heat. Add 2 tbsp. of truffle oil, pepper and salt to taste. Now make fine, thin, long strips of the lemon peel. only use organic lemon for this. If you do not have an zester, you can grate the peel finely on a grater. Truffles can be found in well-stocked supermarkets in glass jars, or if you're lucky, your greengrocer can order them for you. Be sure to ask for the price as it is not called the black diamond for nothing, or simly take a trip to Italy. You only have to use very little of the Truffle. Cut very thin slices, just 2-3 slices for each person. Cook your fresh pasta al dente. Mix the squash slices with the sauce and serve immediately poured over the pasta and with the truffle slices on top. Very good on a hot plate. Drizzle with some more truffle oil and serve.
Squashcakes
1 squash 1 large baking potatoes 1 egg 50 grams/1 cup of grated Parmesan cheese 30 grams/ cup of breadcrumbs 1 large red onion into cubes 2 cloves of garlic crushed 2 tsp. Flakey Sea Salt Ground Pepper 2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk
Whip the egg and mix the breadcrumbs, parmesan, salt and pepper into the texture until a lime porridge. Chop the red onion into small cubes and add to the porridge together with the crushed garlic. Grate the squash and squeeze as much moisture out of the mass as possible, squeezing it between your hands over the sink. Scrape the potatoes and grate them. Squeeze out the juice the same way. Mix the grated squash, the porridge and the grated potaoes immediately, by using your hands smearing it well together. This is to avoid the potaoes turning brown. Heat up a frying pan with half butter and half oil, takes a lot. Use a large spoon to place the squashcakes to the pan. Fry them with care before you turn them over, otherwise they will fall apart. At first over high heat, then at very low heat for the substance to set. Turn over and cook until thoroughly cooked, tender and crisp. You can serve this with the baked roots as a side dish (see the section Roots, Rice and Grains).
Grilled Polenta, Tomatoes and Basil

1 large tomato for each person 10 fresh basil leaves for each person 1 slice feta for each person Olive oil Sunflower oil for frying the basil leaves Salt and pepper 175 grams/generous cup of polenta flour (corn flour roughly granulated) 9 dl./4 cups of water 100 grams/ cup of grated parmesan 4 tbsp. of butter Olive oil 2 tsp. salt Pepper 1 organic lemon 1 small squash Bring the water to its boil (with salt and pepper) and pour in the corn flour in a thin beam while stirring in the pot. Turn down the heat and let it simmer for about 35-40 minutes until it slips the pot. Stir regularly in the pot while simmering to prevent it from burning.
When the polenta is finished, add the butter, parmesan and a little olive oil. Pour the hot mass into a flat dish with a little edge on it. For the polenta to get a thickness of about 1 cm in height, let it cool completely. It is possible to find polenta-flour which is premade so it just takes a few minutes to make. See what you can find in your store. The cleaner and not premade your food is, the better for your body, as well as the environment. I promise you. While it cools down, take your attention to the tomatoes. Tomatoes: Wash the tomatoes and cut of the bottom where the flower sits. Place the tomatoes side by side in a ovenproof dish with the piece cut of upwards. Drizzle the tomatoes with oil, salt and pepper and place the dish in the oven at 200C/400F for about 30 minutes, or until the tomatoes are just tender. Dont let them overcook. While the tomatoes are in the oven, you now take your attention to the basil chips. Pour plenty of sunflower oil in a small saucepan. There should be enough oil to cover the whole basil leaves to make the chips. Heat the oil well, then when fully heated place a few basil leaves at a time into the oil. The leaves must be in very short time, count 1-2-3-4-5, then take them out with a skimmer and place them on a piece of paper towel and immediately sprinkle with salt. Continue until done. Remove the saucepan from the stove. Be carefull please. Leave the pan of heated oil to cool completely before you clean it. Now the polenta is cool and you can make it into rounds" with a glass or cut it into triangles. Polenta must be completely cold for it not to fall apart. Grill the polenta pieces in a little olive oil on a frying pan. Arrange the polenta pieces with small stripes of squash and lemon peel made with a zester, and serve with the baked tomatoes with a slice of feta and basil chips on top. Make sure to praise yourself and your senses.
Gnocchi with Sage and Tomato Sauce

Now you will immediately want to book a trip to Italy, or bring Italy to you. 3 large baking potaoes About 100 grams/1 cup of flour 1 tsp. salt Olive oil Fresh sage
Boil the potaoes in water until tender. Drain, cool off and peel. Mash the potaoes completely. Now get a bowl and massage the flour into the potato mass with your hands, adding the flour gradually. Continue to add flour until the dough does not stick to your fingers anymore. Sprinkle the table with flour and roll the dough into finger thick bars. Cut into pieces of 3 cm. Make some fork marks on each side, then dump them one by one down into a saucepan of boiling water, as you make them. When they rise to the surface they are done, Take them out with a skimmer and drip them off. The sauce 10 tomatoes 1 onion, finely chopped 3 cloves of garlic, finely crushed Vinegar 2 hands full of fresh thyme a zip of honey Cut a cross in the skin of the tomatoes and place them in a bowl. Pour over boiling hot water until covered. Drain after a few minutes and cool off. Now you can easily remove the skin, remove the seeds and the flower, chop them roughly. Pour a little oil in a saucepan and fry the finely chopped onions and crushed garlic until they are soft and without taking color. Add the peeled chopped tomatoes and let it simmer with a little vinegar, salt and lots of pepper until a thick, delicious sauce. Finely chop a ton of fresh thyme and pour it into the sauce. Taste with salt and a little honey. Now take some good olive oil in a very hot frying pan and fry some whole sage leaves in the oil. Add your gnocchi to the pan and trun them quickly in the oil. Be careful they do not melt, this is just a quick process. Serve with more fresh sage and with the tomato sauce. I wish you joy.
Baked Beetroot in Thyme/Mustard Sauce.

4-6 medium beetroots 2 tbsp. Dijon mustard (hot in taste) 1 dl./ cup vegetable broth (use an organic natural one of its kind without any artificials) 1 handful of fresh thyme baking paper kitchen string
Scrape and wash the beetroot and smear them with olive oil. Sprinkle with a little salt, olive oil and a few fresh thyme twigs in each pack. Pack them individually in a piece of baking paper and tie the package together with a natural string. Bake them until tender in the oven at 200C/400F about 45 minutes. Sauce Add 4 tbsp. of dijon mustard to a piece of baking paper and bake it in the oven. This takes away the bitterness and leaves only the good taste of dijon. When the mustards turns golden, add it to a saucepan. Whip the broth into the baked mustard and warm it up slowly. Do not bring it to its boil. Pour in the chopped fresh thyme leaves. Now it should be a creamy sauce with a lovely bite to it. Serve the packages by the table after removing the string but let your eating guests open the packages themselves, giving them the choice of mustard thyme sauce. You can serve with rice and a great salad.
Desserts and seduction

Ginger Parfait with Blue Poppy Seeds and Violets.
4 persons: 75 grams/ cup of sugar 2 egg yolks 1 vanilla pole 1 dl/ cup whipping cream 1 large tbsp. sour cream 38% 2 tbsp. freshly grated ginger 4 pcs. Candied ginger Blue poppy seeds some fresh violet leaves or candied fresh berries of your choise Beat sugar, vanilla and egg yolks into a nice golden creamy substance. Grate the fresh ginger with a fine grater, and mix it in.
Make whipped cream of the cream, then add the sour cream and whip it in. Turn the cream mixture into the egg mixture, gently folding it together. You can use small portion forms either single or small aluminum metal molds, or a small bread shape. Then you cut the portions with a knive when frozen just before serving. Add thin slices candied ginger scattered at the bottom of the form you choose to use and fill up with the parfait. Place it in your freezer for about 3-4 hours or more. You can make the parfait to release from the form easier if you dip the outside in cold water just before turning it out into the plate before serving. Sprinkle with blue poppy seeds and fresh berries and violet leaves. It is so beautiful!
Fried Apricots with Mint, Honey and Almonds

You can use peaches and plums as well 1 handful of almonds a knob of butter 10 fresh apricots in half - stoned Liquid honey 1 handful fresh mint roughly chopped Whipped cream or mascarpone turned with vanilla sugar Chop the almonds and fry them in a dry frying pan until they are golden and delicious. Remove from the pan and set a side. Roast the apricots briefly in butter at high heat until it gets a little color, use a wok or a frying pan. Pour over the honey just to smeare the apricots. Frying time and quantity of honey depends on the hardness and sweetness of the apricots. They are done when the apricots are soft and tender, if sweet ripe juicy apricots the process is very short. Chop the almonds and roast them on a hot dry frying pan and serve the abricots with a sprinkle of roasted almonds and a lot of chopped mint. You can serve with mascapone or whipped cream blended with some vanilla sugar (homemade).
Goat Cheesecake
4 people = small springform pan. If you use a regular springform pan (22 cm diameter) you need to make double portion of the following. Crust: 25 grams/ cup melted butter 40 g/ cup digestive biscuits grated Cream 100 grams/1 cup of goat cream cheese 1 dl./ cup sour cream 18% 1 egg yolk 25 grams/ cup of sugar 4 leaves of gelatine 1 egg white 25 grams/ cup of sugar juice of lemon Syrup 1-2 hand full of lavender flowers 200 grams/ 2 cups of sugar 2 dl./1 cup water Grind the digestive crackers and mix it well with the melted butter in a bowl. Spread the mixture in the bottom of the spring form and stamp it well. Refrigerate. Whip the creamy goat cheese with the egg yolks and sugar and add the sour cream. Soften the gelatin for a few minutes in a glas of cold water. Take them out of the water and into a saucepan to melt over very low heat. Cool it slightly and pour in the gelatin in a very thin beam into the goat's cheese cream while mixing it well. Whip the egg whites stiff with sugar and turn them gently into the cream. Now it's time to pour it into the form. Place the cake in the refrigerator. And leave it to set for 1 hour. Lavender Syrup Boil the sugar and water with the lavender. Let it boil until the syrup appears shiny.
You can check the syrup for its perfection by taking a bit of syrup on a spoon and put it in a glass with cold water. If it becomes hard like caramel you just need to add a little more water to the pot and let it boil up shortly and try again. If the syrup is too liquid and watery, let it boil a little longer. Then you can also at the same time taste whether you think there is enough lavender flavor to it. Make sure you get a strong sensation of lavender. The cake itself steals a little of the lavender flavor.
Spicy Tea with Biscottis

A lovely relaxed dessert that fills the room with the scent of adventure. Use the tea to seduce... The Tea 1 liquorice root 6 slices of ginger 1 spoonful cloves 6 cardamom capsules 1 cinnamon stick 2 liters/ 8 cups of water Warm milk of your choise Shock the liquorice root, cloves, cardamom capsules, cinnamon and a spoonful of whole cloves in a mortar until they are coarsely tasseled. Cut 6 thin slices of ginger and take all the spices together to a saucepan. Pour in the 2 liters/8 cups of cold water bring it to its boil and let the tea simmer for about 10 minutes at medium heat. Sieve the tea and serve it immediately. It tastes quite good with hot milk in, but it is quite unnecessary to use any sugar as the liquorice root gives the tea a lovely natural sweetness. The Biscotti 50 grams/ cup of butter 2 eggs 150 grams/1 cup of sugar 200 grams/2 cups of almonds 300 grams/2 cups of flour 1 tsp. baking powder tsp. fine salt Melt butter and let it cool. Beat the eggs and sugar to a light and airy mass. Add the cooled butter and whole almonds. Mix flour, baking powder and salt. Turn it into the dough. Mix it well and let it rest in the refrigerator for about 1 hr.
Roll out the dough into 3 equal bars about. 30 cm. long. Lay the bars on a piece of baking sheet on a baking plate and bake them in the oven for about 25 minutes at 180C/350F. When baked place the bars on a baking grate and let them cool for a few minutes. Cut them into 1 cm thick oblique slices and put them back on the baking paper and in the oven for it to bake again for another 15 minutes in the middle of the oven still at 180C/350F.
Chocolate Cake with Spicy Pears

(4 persons) This is a classic Chocolate Cake 250 g/2 cup good dark chocolate 180 grams/ cup unsalted butter 250 grams/2 cup sugar 6 egg yolks 75 grams/scant cup flour Melt the chocolate and butter in a water bath. Meanwhile you whip the sugar and eggs light, add the flour through a sieve and fold it in until even. Pour in the chocolate/butter mixture a little at a time to mix well, while stirring gently. Pour the dough in a well greased spring form and bake the cake in a pre heated oven for 60 minutes - at 150C/300F. While the cake is in the oven you can make the pears. Spicy Pears 4 pears 2 sticks of cinnamon 2 mugs of strong coffee a small handful of molasses or brown sugar 6 tsp. chandied ginger roughly chopped 2 oranges peel and the juice (organic) Sugar to taste Mix all the ingredients in a saucepan (except pears) and warm it up. Peel the pears but leave the stem on. Boil the pears tender in the soup. When tender pick up the pears and reduce the soup until it is thick. Place the pears back into the soup. Leave for the taste to set. Make sure the pears absorbs color and flavor all the way around. You can eat this both hot and cold, I do prefer hot.
Take out the chocolate cake and leave it to cool. Serve together. You can serve icecream with but try also mascarpone with vanilla sugar (best home made) whipped cream or any other cream of your choise.
Pear Vanilla Syrup

Great to serve with roquefort or other blue or strong cheeses. 100 grams/1 cup of sugar 1 dl./ cup water 1 vanilla stick 2 pears Split the vanilla stick lengthways and scape out the vanilla grains with a knife. Add the vanilla grains and the split stick together with sugar and water in a saucepan and let it boil for about 2 minutes for the sugar to dissolve. Let the syrup chill entirely. Now run though your blender the peeled pear (cored) along with the cooled syrup. Now you have the most beautiful pear syrup, so fresh and sweet in taste. Best served immediatly. It does not keep its light color for long because of the raw pears but the taste is for sure worth it.
Walnuts in Acacia honey

Goes so good with a ripe brie or goat cheese It can not be any easier. Simply place the walnuts in a small bowl and pour over acacia to cover. Pour it over the brie or serve on the side to your cheeses.
ENJOY

A Tribute To Mother Earth and Our Senses.: © 2009, Lotte Voigt, LOVE FOOD

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A TRIBUTE TO MOTHER EARTH AND OUR SENSES.

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Senses in the Desert

Recipe for Mint Tea

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

RAW FOOD AND SALADS.................................................................................................14

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

FLAVOR BOMBS TAPAS................................................................................................22

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

ROOTS, RICE AND GRAINS ON THE SIDE...................................................................42

MAIN DISHES THE STAR................................................................................................47

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

DESSERTS AND SEDUCTION...........................................................................................57

All my love Lotte Voigt

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

A story of Olive oil

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Oil, Pesto and Dressing

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Raw Food and Salads

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Marinated Beetroot with Capers, Apples and Parsley

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Tomato Salad with Spring Onions and Coriander Pesto

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Fennel with Strawberry and Chili Syrup

Raw Brussels Sprouts with Sunflower Seeds

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Savoy Cabbage with Apples and Sesame oil

White Cabbage with Nutty Pesto

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Red Cabbage with green Lentils and Feta

Orange with Cinnamon

Grated Beetroot with Whipped Cream

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Daikon with Lime

Mushrooms with Herbs

Broccoli with Feta and Pepper

Flavor Bombs Tapas

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Alioli turn it into a Picada

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Parmesan with Truffle oil

Black Olive Tapenade

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Green Olive Tapenade

Olives with Baked Garlic

Green Lentils with Feta and Pine Nuts

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

White Beans in Garlic Cream and Basil

Baked Red Onion Chips

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Semi Dried Tomatoes

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Soft Goat Cheese Roll with Pine Nuts and Marjoram

Roasted Feta with Tomato

2009, Lotte Voigt, LOVE FOOD - http://www.bodyandsoulfood.dk

Brussels Sprouts with Dijon Mustard and Marjoram