• Indian coleslaw - coleslaw with a twist, perfect with Indian food or barbecue
    Low-carb,  Salads,  Side dishes

    Coleslaw with a twist

    This Indian coleslaw salad is inspired by my never ending attempts to lose weight. If I summed up all the weight I have lost and gained again it would be more than I weigh today, so I can’t say that I have been successful. My recent diet is all about not eating carbs, which is why some of our recipes are titled “low-carb”. My family loves butter chicken and we eat it at least once a month, but butter chicken goes with basmati rice and that is a no-no on my diet, so I had to substitute it with something. Here is where this Indian coleslaw salad comes into the…

  • Creamy chicken tarragon with garlic French green beans and baguette
    Dinner

    Creamy chicken tarragon

    Béarnaise sauce is one of my family’s absolute favorite sauces, and if I was prepared to make it every day, I’ve no doubt they’d eat it. Though the sauce for this creamy chicken tarragon is not butter, egg yolk and vinegar based like real béarnaise, it does have a very similar taste. But with this recipe you don’t have to frantically whisk the sauce right up to the moment before serving. In fact, you can easily keep this creamy chicken tarragon in the fridge or the freezer without the sauce splitting. Instead of including vinegar this sauce gets its acidity from mustard and white wine. The balance of the sour,…

  • Smoked salmon with dill, capers and dressing
    Pescetarian,  Starters and appetizers

    Zesty smoked salmon

    Are you ready for spring? I know it’s only February, but I can’t wait for the sun to start warming up my patio and defrost my bones! I’ve already got the patio furniture lined up, and the rosé is in the fridge, so I thought I might just give it another notch with this savory zesty smoked salmon appetizer, or lunch if you like.    Maybe it’s because I’m Scandinavian, but I could easily eat smoked salmon every day. It’s no secret that Scandinavians have had a particular liking for raw and raw cured fish since the Vikings, and some even claim that it was the Norwegians who introduced raw…