An exciting version of baked potatoes found on “Mett på en litt sunnere måte” (Hearty in a little healtier way) a free e-booklet published by tine.no
To make a simple version of chakalaka, start by heating oil in a saucepan and add chopped onions, garlic and green peppers. Fry the vegetables until the onion is transparent and then add curry and chili pepper and a can of beans in tomato sauce. Boil until everything is heated well. Mix some chakalaka with cottage cheese if you can’t get hold of the mixture ready for cooking. Serve the rest of the chakalaka with the baked potatoes and fried or grilled meat.
A classic side dish found in “Varme Småretter” (Small Hot Dishes) in the “Ingrids Beste” (Ingrid’s Best) series publishd by Gyldendal i 1991
If you think it’s a lot of work to first cook the vegetables and then gratinate them afterwards, you can use deep-frozen vegetables as a starting point.
Deep frozen broccoli or a blend of summer vegetables are excellent. Put the vegetables deep frozen in the mould and pour the sauce over them. Calculate 4-5 minutes longer in the oven for the frozen ones.
A spicy vegetable dish from “Lettvint For Små Familier” (Easy For Small Families) published by Hjemmets Bokklubb in 1979
This tasty dish is the Moroccan reply in Frenc’s well known ratatouille. It is similar to the French dish only better if you let it mature a few days in the refrigerator. The flavours go together making a firework of tastes.
A vegetarian lunch recipe from “The Sainsbury Book of Italian Cooking” published in 1979
A delicious vegetable lunch dish full of Mediterranean goodies. Serve it with fresh ciabattas og en Ruffino Classico and close your eyes and imagine yourself seated at a sidewalk table in Palermo. Sounds nice doesn’t it, particularly here in Oslo, where the winter’s first snow fell yesterday – Ted 😉
A vegetarian recipe found in “Varme Småretter” (Hot Snacks) puplished by Gyldendal in 1991
Pizza is as nutritious and as good a food as a warm cheese sandwiches.
If you want a stronger taste on the pizza, spread a little ketchup or tomato paste on the dough before adding the vegetables. As cheese you can use any firm white cheese. Mixing different cheeses works well too.
A vegetarian dish found in “Spennenede Mat” (Exciting Food) published by Skadinavisk Presse in 1980
Aïoli is the traditional accompaniment for the French fish soup Bouillabaisse but aïoli can also be served with lightly cooked fresh vegetables or like in this recipe, in the French style, as a dip for raw vegetables.