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David Frenkiel

Vegetarian food, travels & kids. Blog: greenkitchenstories.com Our latest book: Green Kitchen At Home. #greenkitchenstories

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✨Win a trip to Sweden!✨ Happy to see so many entries in the breakfast competition that we are arranging together with @visitsweden. The prize is a trip for two to @stedsansinthewoods in Sweden and there is still one week left to submit your entries. Take a photo of a Swedish inspired breakfast (porridge, berries, muesli, buttermilk, open-faced sandwiches, crisp bread or boiled eggs etc) that you have made and share it on instagram using the hashtag #visitswedenfood. The winner will receive flight tickets and a weekend for two at Stedsans in the Woods and be featured on @visitsweden. The competition is worldwide and the winner will be announced on 1 November. Check out the link in my bio for all the details and the recipe for this Buckwheat & Cardamom Porridge with Blueberries.

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I did a little Q&A on instagram stories answering questions about pumpkins, why we are not vegans, clever Swedish kitchen tools, our parenting philosophy and much more. I’ve saved all the answers in my highlights in case you are curious. Pictured is one of my favorite quick weekday dinners. Spicy chickpeas, Turkish yogurt, crunchy cucumber salad, roasted roots and turmeric krauts.

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Here is the recipe for this super quick kids broccoli pasta dish that I posted on my stories a few days back. It’s simple, took less than 15 minutes to cook and required only a handful of ingredients. Place a sauce pan with salted water and a skillet with oil on medium heat on the stove. Drop the florets from one broccoli into the boiling water and finely chop the stalk and add to the heated pan along with garlic and tofu. After 1-2 minutes in the water, transfer the broccoli florets to the pan with a slotted spoon and add pasta of choice (we used a bean boosted macaroni) to the water. Mash up half of the broccoli florets in the pan with a fork, pour over oat cream (or regular dairy) and a tiny splash of vinegar or lemon (or wine if there are no kids involved) and let it all simmer until the pasta is al dente. Add the cooked pasta and a splash of pasta water, stir together and serve. Maybe with some cheese on top if you are not vegan. You can adjust the amount of liquid depending on how saucy you like it. And also replace cream with milk or creme fraiche. Some herbs would be good as well but we didn’t have any at home. Not the fanciest dinner of my life but the kids were happy and that makes me happy.

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When reality looks like a painting 🍁🙃 at Stockholm, Sweden

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Whenever I have a recipe fail I feel like such a loser and a fake and I regret ever starting to work with food. But when I succeed I‘m the king of the frikkin’ world. I’ve had lots of bad bread baking experiences but today I feel like a sourdough god for turning a sticky and bubbly dough into this gorgeous rye, wheat and olive bread with a thick crust and soft center. We plan to share the recipe in a video (if I can recreate it without losing my sourdough confidence). Any other kings and losers out there?

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Last night’s dinner reheated for lunch today. Sweet potato and red lentil soup with ginger and heaps of cardamom. Topped with funnel chanterelles, halloumi croutons and some cooked black lentils that were hiding in a jar in the fridge. I didn’t follow a recipe for the soup but we have a similar in our blog archive (add cardamom and a pinch of curry powder). I’ll leave the link in my bio.

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Baked our turmeric blueberry muffins for the first time in ages. Happy to report that they are still ace. Link in bio in case you haven’t tried them yet. 💥

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We just published three (well, four) new vegan recipes on the blog to keep you busy over the weekend. A delicious wrap, a hummus dinner and this creamy and crunchy Vegan Caesar Salad. All with one thing in common. Aubergine Polpette - Three Ways. Go check it out. Link in bio. 💥

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Our version of an Old-Fashioned Danish Apple Cake is one of my favorite videos and recipes from last year. Make it now while local apples still are available and taste sensational. Tap for sound! 🎶📽🍎 I’ll leave a link to the full recipe in my bio.

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Spaghetti and meatballs is so 1989. These vegan polpette with a spicy tomato sauce, smooth hummus and a cucumber and dill salad is coming to the blog later this week. Stay tuned! 👀

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I’ve started embracing all weird food holidays this year. Makes life more fun. Today was the official Cinnamon Bun Day in Sweden and we celebrated like it was Christmas Day. I’ve left a link in my bio to our Apple, Hazelnut and Cardamom Bun recipe if you want to celebrate with us. Now if you excuse me, I neeed to go to sleep so I’m rested for tomorrow when we celebrate Black Funnel Chanterelle Day 🙌🏻😂

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✨BREAKFAST COMPETITION!✨ Win a trip for two to Stedsans in the Woods in Sweden. In collaboration with @visitsweden we are arranging a breakfast competition here on instagram. Take a photo of a Swedish inspired breakfast (it could be a porridge, berries, muesli, buttermilk, open-faces sandwiches, crisp bread or boiled eggs etc) that you have made and share it on instagram using the hashtag #visitswedenfood. The winner will receive flight tickets and a weekend for two at the beautiful @Stedsansinthewoods and also be featured on @visitsweden. The competition is worldwide and the winner will be announced on 1 November. Check out the link in my bio for more info (along with the recipe for this Buckwheat & Cardamom Porridge with Blueberries).

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