Freezer-Friendly

Affordable vegetarian lasagna with red lentils, carrots, and cheese sauce. Perfect for batch cooking and freezing. Ingredients Lentil and Tomato Sauce 1 yellow onion 200 ml dried red lentils (2 dl) 400 ml crushed tomatoes (4 dl) 300 ml water (3 dl) 2 carrots 1 vegetable bouillon cube 1 tbsp tomato paste (15 ml) 1 garlic clove 1 tbsp dried herbs (basil/oregano/thyme) (15 ml) salt and black pepper oil for cooking Cheese Sauce 250 ml crème fraîche (2½ dl) 100 ml grated cheese (1 dl) salt and black pepper Assembly 250 g lasagne sheets 1 handful grated cheese for topping Instructions Finely chop the onion and sauté in oil until translucent. Rinse the lentils and add to the pan along with crushed tomatoes and water. Preheat oven to 225°C (440°F). Grate the carrots and add along with bouillon cube and tomato paste. Simmer for about 10 minutes covered on medium-low heat, stirring occasionally. Press garlic cloves into the sauce. Season with salt, pepper, and preferred herbs. Warm the crème fraîche in a separate pan, stir in grated cheese until melted (don’t boil). Season with salt and pepper. Grease a baking dish. Layer the ingredients: start with lentil sauce, then lasagne sheets, then cheese sauce. Repeat layers, ending with cheese sauce topped with extra grated cheese. Bake for 20 minutes until golden on top. Watch carefully to prevent burning. Serve with a fresh salad. Notes Vegan version: Substitute crème fraîche with oat cream and use vegan cheese alternative. ...

Swedish savory pastries filled with creamy corn and black beans. Perfect leftovers and budget-friendly. Ingredients Dough 250 ml fingerwarm water (2½ dl) ½ packet fresh yeast (about 12-13 g) ½ tsp salt 100 ml rapeseed or olive oil (1 dl) 800 ml wheat flour (8 dl) Corn Cream Filling 225 g frozen corn ½ green chili 50 g flavorful cheese, grated juice of ½ lime Additional Filling 400 ml cooked black beans (4 dl) (or 160 ml / 1.6 dl dried beans, soaked and cooked) Instructions Prepare the Dough Combine fingerwarm water with fresh yeast, oil, and salt in a bowl. Add wheat flour gradually, reserving some for rolling out the dough. Knead until combined into a smooth dough. Cover and let rise for 45-60 minutes. Make the Corn Cream Filling Toast frozen corn with half the green chili in a dry pan until colored and slightly caramelized. Transfer toasted corn to a bowl and blend with grated cheese using a stick blender until creamy. Add lime juice and season with salt and pepper to taste. Assemble and Bake Preheat oven to 225°C (440°F). Divide risen dough into 8-10 equal portions. Roll each portion into circles approximately 0.5 cm thick and 15 cm in diameter. Spread corn cream on one half of each circle. Sprinkle black beans over the corn cream. Fold dough over to create semicircles. Press edges firmly with a fork to seal. Place on a baking sheet and bake for 15 minutes until golden brown. Notes Vegan option: Replace the cheese with a plant-based alternative to make these fully vegan. ...

Four delicious bar recipes perfect for hiking, workouts, or snacks. Choose between sweet energy bars (no-bake chocolate, baked fruit and nut, or quick outing bars) or savory vegetable bars. Recipe 1: No-Bake Chocolate Energy Bars Makes: Approximately 10 bars Time: 15 minutes + chilling Cost: About 2 kr per piece Ingredients 6 fresh pitted dates 400 ml oats (4 dl) 100 ml peanut butter (1 dl) 50 ml cold coffee (½ dl) 50 ml cocoa powder (½ dl) 1 pinch salt 1 pinch vanilla powder water as needed Instructions Core and chop the dates finely. Combine half the oats, peanut butter, cold coffee, cocoa powder, and chopped dates in a mixer. Process until completely smooth. Add salt and vanilla powder. Mix briefly. Add water if needed to achieve proper texture. Stir in the remaining oats without mixing them completely smooth. Roll mixture into a long rope and cut into 2-3 cm pieces. Refrigerate or freeze until ready to serve. Storage: Freeze individual pieces for extended storage. ...

Classic Italian pizza dough with cold fermentation for a crispy base. The amount of yeast can be reduced by half if it’s to ferment for more than one day in the fridge. Notes Test-baked January 2025 with good results Ingredients 400 ml water (400 g / 4 dl) 20 g fresh yeast 600 g Tipo 00 or Manitoba Cream wheat flour (10 dl) 2 tsp salt Olive oil Instructions Pour lukewarm water into a large bowl and stir in the yeast until dissolved. Mix in salt and then flour. Stir with a spoon until the dough is evenly mixed. Don’t knead! Sometimes the dough feels a bit dry at this stage. This is completely normal and the dough will feel moister after the first fermentation. Cover with plastic wrap and let ferment at room temperature for 8-12 hours. Turn the dough out onto a floured surface and divide it into 4 (normal size) or 8 (mini pizzas) equal parts. Form them into round balls by pressing down the dough piece in the middle and folding over the edges. Repeat a few times until you have a taut dough ball without tears. Brush a tray with olive oil. Place the balls on it and brush a little olive oil over them. Cover carefully with plastic wrap. Place in the fridge and let cold-ferment for about 1 day. Let the pizza balls sit out at room temperature for 1-2 hours before you bake the pizza. Then the fermentation will start and the dough becomes fluffier. Tips Freezing: Freeze fermented dough balls in 0.5L containers. Thaw slowly to restart fermentation before use. ...

Simple but delicious bread that’s perfect for toasting. About 75g of flour can be swapped with whole grain. Ingredients Single batch 12 g fresh yeast 300 g water (3 dl) 420 g special wheat flour (vetemjöl special) (7 dl) 15 g honey (1 tbsp) 10 g salt (1½ tsp) Double batch 25 g fresh yeast 600 g water (6 dl) 840 g special wheat flour (vetemjöl special) (14 dl) 30 g honey (2 tbsp) 20 g salt (1 tbsp) Instructions Crumble the yeast into a bowl and then add the rest of the ingredients. Mix the dough with a wooden spoon or spatula and blend thoroughly. Cover the bowl with a lid or plastic wrap and let rise for 1½ hours. After half the time, you can stir a few turns in the bowl – this makes the dough even smoother. Grease a bread pan that holds 1.5 liters. Turn the sticky dough out onto a floured work surface and roll it into a loaf. Place it in the bread pan. Cover the bread with a kitchen towel and let rise until the dough feels light and puffy, about 45–60 minutes. Preheat the oven to 225°C (437°F) when 20 minutes remain of the rising time. Spray or brush a little water on the bread and sprinkle with sesame seeds. Bake the bread in the middle of the oven until it gets a nice color, 30–35 minutes. Remove the bread and turn it out of the pan. Let cool on a rack. Variations Graham + Durum This makes a more compact bread, but very tasty. The graham/durum distribution is somewhat of an estimate. ...

Good basic bread, delicious fresh and perfect for toasting. Set the dough in the evening and eat freshly baked in the morning. Ingredients 400 g cold water (4 dl) 2–3 g fresh yeast (a piece the size of a pea) 10 g light syrup 20 g flavorless oil (e.g., rapeseed oil) 1½ tsp salt 700 g special wheat flour (vetemjöl special) (12 dl) butter for the pans Equipment: 2 baking pans, about 1.5 liters each ...