Posted in Food, LCHF, Sustainability

Løvetannpesto! Dandelion pesto !

Hei nå er det vår ( ihvertfall håp om vår her sørpå)  og snart kommer det løvetann opp overalt, – gjennom asfalt og midt på den fine gressplenen din. Sank de unge bladene og lag deilig pesto! 

100 gram rene blader

2 fedd hvitløk

2 ss pinjekjerner

1/2 ts maldonsalt el Himalayasalt

1/2 ts kvernet pepper

1 ts honning

2 ss olivenolje

Ha alle ingredienser untatt olje i blender

knus til alt er mos og godt blandet, tilsett oljen litt etter litt, til passe konsistens.

Godt til fisk, på brød, eller til kjeks og ost! 


Dandelion pesto!

Hi now it’s spring and soon dandelion comes up everywhere, through asphalt and in the middle of your nice lawn. Harvest the young leaves –  and make delicious pesto!


100 grams of clean leaves

2 cloves of garlic

2 tablespoons pine nuts

1/2 teaspoons of almond salt or Himalayan salt

1/2 teaspoon ground pepper

1 teaspoon honey

2 tablespoons olive oil

Take all ingredients, except oil,in a blender. 

Crush until everything is mash and well mixed, add the oil a little by little, to the right consistency.

Delicious on fish, on bread, or with biscuits and cheese!

Posted in Food

Gambas al pil pil with focaccia

One of my favorite meals when I go to Spain is ” Gambas al pil pil”
This Basque tapas meal is full of taste , and very easy to make. I bought 8 tiny ovenproof paella dishes in Spain for portion servings , but you could use any ovenproof dish. And served with a lot of focaccia ( I sometimes make this for my high carb-day every!) you are next to heaven!

You need:
Precooked scampi for the amount of people you are going to serve, at least 10 scampi each.

For each person:
4 tablespoons olive oil ( or more if you like) I like to barely cover the scampi with oil
1 finely chopped or sliced glove of garlic
1 teaspoon finely chopped red chili ( with or without seeds)
1/2 teaspoon bell pepper powder
1/2 tablespoon chopped parsley
a little squeeze of lemon
Salt and pepper

Mix oil and spices together , stir the scampi, they should be covered with spices and oil. Squeeze a little lemon in, add salt and pepper for taste.
Let it marinate for 30 minutes.
Preheat the oven to 250 degrees celcius.
Put the small dishes on a big roasting pan, and fry in the oven for around 5 minutes. Watch when the oil bubbles lively, then it is finished.
Serve it while the oil is milling and with a lot of Focaccia-bread to dip in the wonderful oil.

Focaccia -bread in a big roast pan


2 liter wheat flour
1 liter water
50 gram yeast
1 teaspoon sugar
1 teaspoon salt
3 tablespoons olive oil

1/2 deciliter Olive oil, extra virgin
Salt flakes
Fresh or dried Rosemary

Dissolve the yeast in lukewarm water. Add olive oil, salt and sugar. Work in the wheat flour. The dough should have a “thick mushy” consistency. Add a little olive oil all the way to the end so that it spreads around the dough. Cover the bowl with plastic film and set for raising for 45 minutes or more, to double size.

Pour the dough into a greased large pan ( or with baking paper). Clap the dough until it covers the mold. Leave the bread under plastic for at least 30 minutes. Dot holes in the dough with your fingers. If necessary, have some of the oil on your finger then you release dough paste on your fingers. Sprinkle olive oil over the bread and sprinkle with salt and rosemary.

Bake on lower / second bottom groove in hot oven 225 degrees (top and bottom heat) for 30-40 min. Cool on a rack.

The bread can be flavored as desired, with sun-dried tomatoes and black olives, or a herbal oil. Check out different variants here. The bread is ideal for freezing. I usually freeze the bread in pieces corresponding to approx. 2 servings, let them thaw before I heat them for 3-5 minutes at 200 degrees in the hot air oven. Simple and incredibly good!