Recipe for delicous, creamy, mushroom soup

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Today I have outdone myself. What a delicious soup this is!

I have made mushroom soup before but I have never managed to get the taste, the consistency oe the creaminess just right. But today I did!

Here’s what you do:

300 gr of mushrooms
1 onion or 2 sjalots
3/4 liter of beef or vegetable stock
30 gr of butter
4 tablespoons of flour
125 ml of cream
Parsley

How to make:
Slices the onion and the mushrooms and bake them. Add about to tablespoons of chopped parsley. Set aside.
In a cooking pan melt the butter, and add the flour. Whisk until the flour is absorbed to make a roux. After that, add the warm stock bit by bit and keep whisking.

Add the cream and stir. To finish, add the mushroom/onion mixture and warm. Do not boil.

Serve in soupbowls and finish off with some chopped parsley. Together with the garlic & cheese toast in the photo… Yum!

Enjoy!!

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Another yummy BentoBox meal!!

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Bento, bentobox, my bento, monbento, a whole new world opened itself to me when we decided to buy two lunchboxes from a company in France called Monbento!

A few years ago, when I was in Chinatown in London I ate a dish called a Bentobox; not knowing that this is such a wellknown term in foodie-land!

The word bento originally is the word for a Japanese lunch. You can buy a Bento in a shop, but lots of people make them at home and tske them to work. A traditional Bento consists of rice, fish/meat and vegetables. In Japan it is normal that people spend a lot of time making their Bento. There is even competition between parents to make their children the best looking bento!!

In general rules for a Bento are:
It has to packed with healthy ingredients;
3 parts carbs;
2 parts vegetables and/or fruit;
1 part protein

But when it comes to making my lunch or dinner to take to work, I usually go with what is in the fridge and let my imagination do the job! Baring in mind that I try to eat clean and healthy products…

Below some examples of the Bento’s I have made.

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Lunch in a Bento!

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Today is another day I am só looking forward to having lunch!

My bentobox is yet again filled with some lovely goods to have a scrumptious lunch today!

Salad, tomatoes, sundried tomatoes, smoked wild salmon, goats cheese and olives….YUM!

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Salmon Ceviche – Recipe

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A few years ago I watch a Dutch program, where a musician made lunch for the talkshow host. What he made was something I had never seen before and it looked delkcious. I couldn’t wait to give it a try!!

And my expactations were met – the dish was to die for!! And very healthy too, with the good fats of the salmon as well as the avocado! Omega3 rules!

By the way, studies have shown lately that omega3 works as an antidepressant, so that is a good thing, especially with the upcoming winter…

How to make the ceviche:

Take 2 fillets of salmon, and slice them into thin slices. Lay the slices in a shallow dish and sprinkle with fresh lice. Lemon juice will also work. Make sure that the salmon is just about covered by the juice.

Leave this outside the fridge for about an hour or inside the fridge for two hours. The salmon will go lighter,a whitish pink. This is when the salmon is done. The acids of the limen/lemon in a way ‘cook’ the salmon.

After this, drain the salmon of the juice and start plating up the dish. Arrange the slices of salmon on two dishes and use avocado, cilantro, red onion (or spring onion), a little bit of finely chopped red pepper, and some olive oil.

To finish it of; some salt and pepper.

ENJOY!!

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