Puttanesca, my favourite.

This is probably my favourite pasta recipe, might actually be my favourite recipe all together now that I think about it. I have made it countless times, since I saw a chef make it on danish television, about 6 years ago and I don’t think I will ever get tired of it.
I am not a big fan of Puttanesca when ordering it at restaurants, and I think the reason is big pieces of anchovies and tomato in those versions, which I am not a fan of personally. In my recipe all the ingredients are finely chopped and I think that is the reason, why everyone I have ever made this for like it so much as well, despite them normally not liking all the ingredients that goes into it. 
I actually hadn’t heard about puttanesca before watching Lemony  Snicket’s A series of unfortunate events, where the kids make it, saying Puttanesca is Italian for very few ingredients, not sure if that is true though. But anyway, I have a bit of a weird obsession with food in movies, so when I saw the recipe on tv, I had to try it.

My friend once said when tasting this, a friend who don’t like anchovies, olives or capers I might add, that it tasted like a bolognese sauce, but with a lot more flavour and much yummier. So just goes to show you, that you shouldn’t be put off by this recipe, despite not liking all the ingredients that goes into it.

Makes about 4 portions as a pasta sauce, but can also be used as a courgetti sauce, on cooked potatoes or as a hot dip.


200g black pitted olives
50g capers
1-2 cloves of garlic
1-2 chilies
3-5 small anchovies or about 2 inches of anchovy paste
2 tablespoons of oil
canned tomatoes
zest of one unwaxed lemon
A big handful parsley


Chop up all the ingredients finely (blending the canned tomatoes), I just pulse them all separately in a blender.
Then heat up the oil in a pan and add the garlic and anchovies, stirring for about a minute until the anchovies have melted.
Add the capers and olives and fry for a minute or two, then adding the blended tomatoes and lemon peel. Once mixed well, just let it simmer for about 10-15 minutes and you get a thick consist like a bolognese sauce. Then just add the parsley and you are ready to serve.



A bit of a better for you chocolate chip cookie.

I love this recipe for many reasons, one of them being that it is a great way to use up some nuts you might just have left over or just lying around. But it is also a bit of a better for you cookie, it is still a cookie with fat and sugar, so don’t think you can eat endlessly without guilt, but is just a bit better cookie for your blood sugar and has a bit more protein in it. I normally have one coming back from a long walk and craving something sweet or as an afternoon snack to tie me over till dinner.

It is a very flexible recipe, as you can pretty much tailor this recipe to your need, depending on if you want it dairy free, gluten free or with what natural sugar or oil you like to use.

It is so easy to make, and once you find out the calculations of the recipe, it is easy to make with however many grams of nuts you have lying around.
For instance, if you have 100g of nuts, then need same grams of flour. Then half the gram amount to get the grams of chocolate chip cookies and the ml amount for liquids, so 50g/ml of oil and sweetener.
And then you can add a little salt or/and vanilla paste to taste, I personally like a bit of salt to even out the sweetness in the cookie.
So for good measures here are the ingredients listed in measurements, but you could just as easily make this with say 60g of nuts you had left over from something, and then 60g of flour and 30g chocolate and 30ml of the wet…..hope this makes sense.

100g nuts, like almonds, hazelnuts, pecans or walnuts.
100g flour (you can easily make these gluten free by using plain gluten free flour).
50g dark chocolate chips (use dairy free once for a dairy free version).
50ml oil, like coconut, groundnut or light olive oil.
50ml sweet freedom, agave or light honey.
Salt and/or vanilla past to taste.

Preheat oven to 175°C

In a blender, blend together nuts, flour and (salt), until finely blended. Transferee to a bowl and break up any clumps between your hands.
whisk together the wet ingredients, and with a fork, stir them into the flour-nut mixture, until it all comes together as a sticky dough.
Then stir in the chocolate buttons.
Take teaspoons of dough and roll into balls between your hands, place on a baking tray covered with baking paper, and press them a bit flatter to a cookie shape.
Bake for about 10 minutes or until lightly browned.
Let them stay on the baking tray for a few minutes, then transferee to a wire rack to cool completely.