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Quinoa is a seed that originated in the Andes. There it has been cultivated for at least 3-4,000 years, and it has long been an important part of the local diet. Recently, quinoa has become very popular in western countries due to its high nutritional content.  I am not a huge fan of labels like such

Quinoa is a seed that originated in the Andes. There it has been cultivated for at least 3-4,000 years, and it has long been an important part of the local diet. Recently, quinoa has become very popular in western countries due to its high nutritional content. I am not a huge fan of labels like such

Here’s another healthy vegan salad that’s really cheap and easy to make. Chickpeas and beans might not be the most exciting foods but it’s actually very nice to mix them together in a salad. Especially combined with crispy spinach leaves and fresh vegetables like tomatoes and cucumber. Add some delicious olive oil and you have

Here’s another healthy vegan salad that’s really cheap and easy to make. Chickpeas and beans might not be the most exciting foods but it’s actually very nice to mix them together in a salad. Especially combined with crispy spinach leaves and fresh vegetables like tomatoes and cucumber. Add some delicious olive oil and you have

When we remodelled the kitchen last year we finally got a steam oven! It’s very convenient for recipes like this because it’s easier to control the texture of what you are cooking. It’s also better at preventing nutrients from leaking out when you are cooking compared to traditional methods.  A steam oven is definitely not a

When we remodelled the kitchen last year we finally got a steam oven! It’s very convenient for recipes like this because it’s easier to control the texture of what you are cooking. It’s also better at preventing nutrients from leaking out when you are cooking compared to traditional methods. A steam oven is definitely not a

Here in Norway the most popular mushroom is white mushroom. It’s the cheapest kind, but also the most neutral in flavour so it’s a good choice if you don’t like savoury food. Personally I love oyster mushrooms, portobello and wild mushrooms like chanterelle. Unfortunately I couldn’t find any wild mushrooms for this recipe but It

Here in Norway the most popular mushroom is white mushroom. It’s the cheapest kind, but also the most neutral in flavour so it’s a good choice if you don’t like savoury food. Personally I love oyster mushrooms, portobello and wild mushrooms like chanterelle. Unfortunately I couldn’t find any wild mushrooms for this recipe but It

I love tomatoes and I love tomato soup!  Tomato soup is probably one of the most likable veggie soups there is. I mean, who doesn’t like tomato soup? Even here in cold Norway where we import most of our tomatoes it’s still the most popular soup. There is just something special about tomatoes in the way

I love tomatoes and I love tomato soup! Tomato soup is probably one of the most likable veggie soups there is. I mean, who doesn’t like tomato soup? Even here in cold Norway where we import most of our tomatoes it’s still the most popular soup. There is just something special about tomatoes in the way

I think we all can agree that eggplant is a very strange vegetable. They have a beautiful exterior with a vibrant purple color but on the inside they don’t look too appetizing… Luckily they taste really delicious when prepared the right way!  The consistency of eggplants is somewhat similar to mushrooms but with it’s own distinct

I think we all can agree that eggplant is a very strange vegetable. They have a beautiful exterior with a vibrant purple color but on the inside they don’t look too appetizing… Luckily they taste really delicious when prepared the right way! The consistency of eggplants is somewhat similar to mushrooms but with it’s own distinct

Butternut squash is a delicious and versatile vegetable. They’re great in healthy salads, soups or as a side dish. Here’s a colorful recipe with warm butternut squash chunks with crispy spinach and roasted walnuts packed with nutrients.  This recipe yields 4 servings.  Ingredients 650 g roughly chopped butternut squash 100 g rinsed and dried spinach 70 g roasted walnuts Salt 1 tablespoon

Butternut squash is a delicious and versatile vegetable. They’re great in healthy salads, soups or as a side dish. Here’s a colorful recipe with warm butternut squash chunks with crispy spinach and roasted walnuts packed with nutrients. This recipe yields 4 servings. Ingredients 650 g roughly chopped butternut squash 100 g rinsed and dried spinach 70 g roasted walnuts Salt 1 tablespoon

Leek is an amazing vegetable that doesn’t always get the praise it deserves. It’s very popular amongst chefs, especially in the Nordic cuisine, but i feel that a lot of people seem to write it off as a little dull. Onion, which is one of the leeks closest siblings, always seems to steal the show

Leek is an amazing vegetable that doesn’t always get the praise it deserves. It’s very popular amongst chefs, especially in the Nordic cuisine, but i feel that a lot of people seem to write it off as a little dull. Onion, which is one of the leeks closest siblings, always seems to steal the show

For most of us it’s a challenge to make bread that is both healthy and tasty. Baking with whole wheat flour requires a lot more effort than for example making a focaccia, which can easily be done within 90 minutes by anyone with a Kitchen Aid mixer. But does it really have to be this

For most of us it’s a challenge to make bread that is both healthy and tasty. Baking with whole wheat flour requires a lot more effort than for example making a focaccia, which can easily be done within 90 minutes by anyone with a Kitchen Aid mixer. But does it really have to be this

Green smoothie with avocado, ginger & spinach leaves – StudioLyhne

Green smoothie with avocado, ginger & spinach leaves – StudioLyhne

In this recipe I use the same vegetable base as in Vegetable cassoulet with white beans, but instead of beans I use lentils. I season the dish with finely ground pepper and these two things makes it a completely different dish!   This recipe yields 4 servings.  Ingredients 200 g dried lentils. Some types require to

In this recipe I use the same vegetable base as in Vegetable cassoulet with white beans, but instead of beans I use lentils. I season the dish with finely ground pepper and these two things makes it a completely different dish! This recipe yields 4 servings. Ingredients 200 g dried lentils. Some types require to

Here’s another salad that I often make. I usually have some pre-cooked legumes and vegetables in the fridge so I can just mix something together real quick. A good protein source like chickpeas and some hearty eggplants soaked in oil's is a good place to start. Add some salad leaves of any sort and some

Here’s another salad that I often make. I usually have some pre-cooked legumes and vegetables in the fridge so I can just mix something together real quick. A good protein source like chickpeas and some hearty eggplants soaked in oil's is a good place to start. Add some salad leaves of any sort and some

This recipe yields 4 servings.  Ingredients 8 radishes divided in 4 pieces 150 g sugar snaps sliced in half 5 scallions divided in 5 cm pieces 10 green asparagus divided in 5 cm pieces 5 shallots divided in 4 pieces and separated from individual layers Pan roasted sesame seeds * Chervil leaves 1 ss of your best olive oil Sea salt  Rinse all of the vegetables

This recipe yields 4 servings. Ingredients 8 radishes divided in 4 pieces 150 g sugar snaps sliced in half 5 scallions divided in 5 cm pieces 10 green asparagus divided in 5 cm pieces 5 shallots divided in 4 pieces and separated from individual layers Pan roasted sesame seeds * Chervil leaves 1 ss of your best olive oil Sea salt Rinse all of the vegetables

Puy lentils are a delicious and nutritious legume that goes well with practically anything. Serve them hot in casserole dishes or cold in salads.  This salad is a great lunch dish and if you pre cook the lentils it takes just 2 minutes to make it!  This recipe yields 4 servings.  Ingredients 250 g dried Puy lentils Assorted salad leaves

Puy lentils are a delicious and nutritious legume that goes well with practically anything. Serve them hot in casserole dishes or cold in salads. This salad is a great lunch dish and if you pre cook the lentils it takes just 2 minutes to make it! This recipe yields 4 servings. Ingredients 250 g dried Puy lentils Assorted salad leaves

This recipe is one of my everyday favorites. By extracting flavors over time we get a tasty vegetable stock and super tender vegetables. In combination with butter soft alubia beans we get a wonderful dish that is as good as it is healthy!  I always make a double portions of vegetable fond to store in the

This recipe is one of my everyday favorites. By extracting flavors over time we get a tasty vegetable stock and super tender vegetables. In combination with butter soft alubia beans we get a wonderful dish that is as good as it is healthy! I always make a double portions of vegetable fond to store in the

Chili sin carne is simply a Chili con carne without the meat. It is a healthy and hearty dish with lovely flavors that contain important nutrients like protein, fiber, vitamins and minerals.  Chili sin carne is also a nice alternative to a meat-free dinner or a lunch dish that can be prepared the day before and

Chili sin carne is simply a Chili con carne without the meat. It is a healthy and hearty dish with lovely flavors that contain important nutrients like protein, fiber, vitamins and minerals. Chili sin carne is also a nice alternative to a meat-free dinner or a lunch dish that can be prepared the day before and