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New Restaurant The Market Cph

Last week we went to a new opened restaurant in Copenhagen called The Market Cph, I was actually surprised that is was possible to book a table online, but when we came to the restaurant the only seating we had was in the window, (like a
private bar seating), which would be fine, if we was notified when booking the table. I felt a little bit uncomfortable because, we where placed with our back to the entire restaurant and the waiters went back and forth behind us. I hope the restaurant will remember to change that on their webpage, when booking a table. http://themarketcph.dk

Beside our seating, the restaurant is very cozy, theres a beautiful big bar in one end and the kitchen in they other, theres a nice selection of wines on the menu and I really enjoyed my rosé I ordered. When I ordered my glass of rosé the waiter came and kindly offered me to taste it, but then she poured what looked like a big zip in my glass and she wasn’t sure about what kind of beer they had, (Fair enough, its a new opening).

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We made our order a starter and main course and enjoyed the atmosphere which is actually quite nice, its like a hidden warm cage with wooden furnitures. Its fare from a typical Asian restaurant, its very noticeable that the kitchen is a fusion, inspired by different Asian cousines. If you expect an all Asian restaurant, this is not the place. The food is very good, we both ordered fish and expected our plates to be with fish and what one would normally expect served with fish, instead we had nothing other than the fish, this is not uncommon in certain restaurants, but if thats the case, one would expect a waiter to tell. Well we ordered our vegetables etc. on the side.

The waiter luckily came and poured some more wine and excused themself because it was their first night with actually paying guest, the day before they had held a opening for the bloggers and colleagues.

I am absolutely not easy to impress, firstly I am half Asian, secondly I am very critical of what I am eating because of several allergies and I am focused on restaurants are capable to accommodate a healthy lifestyle as well.

After our dinner we thought about ordering dessert but we didn’t felt like it and felt the restaurant is a little bit pricy compared to other restaurants in that caliber, but definitely a cozy place. Overall I would give them 3,5-4 stars out of 6.

//JoannaScharlett//

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Portobello Burger

Portobello burger

Ingredients:

4 Portobello mushrooms
1 onion
1/2 Red Pepper
1/2 Yellow Pepper
Salad
Chicken
2 tbsp. Apple Cider Vinegar
1 flick Splenda

Spices:
Pepper
Paprika
Salt

Heat the oven to 200 degrees.
Rinse portobello mushrooms and cut the stem of, spray a little oil on the top and place them in the oven for 15 minutes.

Cut the onion and bell peppers, saute the onions on the pan, before they are golden add the peppers and hereafter 1 tbsp. apple cider vinegar and a flick splenda.

Add the spices on the chicken and fry on the pan.

Take the portobello mushrooms out of the oven and let them drain on a paper towel.
Make them a little flat and fill from the bottom with lettuce leaves, chicken, the vegetable mix and a little ketchup. I use the sugar reduced from Heinz.

It takes approximately 30 minutes to fix a healthy burger.

//JoannaScharlett//

 

Cauliflower pizza

I have tried different recipes when it comes to cauliflower pizza, but my preferred, is the one from Jane´s blog Madbanditten.dk, it´s really easy to make but the topping, that´s my own creation. (Actually this picture is Pernille´s @lookdepernille.dk)

All you need is:

  • Cauliflower
  • Psyllium husk fibers 1 tablespoon
  • Egg´s 2
  • Grated cheese 1 handfuld (can be made without)
  • Oregano, salt & pepper

Mix everything in a foodprocessor and spread out the pizza crust on a baking tray, I usually preheat my oven 250 degrees (it´s a convection oven). Bake until the surface is tanned brown, around 15 minuets.

I like to use Urtekram´s pizza tomato sauce and my favourite flavour is either chicken or tuna, no matter what, I always find myself stuffing artichoke, mushrooms and red pepper on it and finally topped rucola.

Give it a try

//JoannaScharlett//

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Dansk

Jeg har prøvet forskellige opskrifter, når det kommer til blomkål pizza, men min foretrukne, er den fra Jane’s blog Madbanditten.dk, det er virkelig nemt at lave, men toppingen, den er min egen. (Billedet her er faktisk Pernille´s fra @lookdepernille.dk)

Alt du behøver er:

Blomkål
Psyllium Husk fibre 1 spsk
Æg 2 stk.
Revet ost 1 håndfuld (kan laves uden)
Oregano, salt & peber

Bland det hele i en foodprocessor og spred ud på en bageplade, jeg plejer at forvarme min ovn til 250 grader (det er en varmlufts ovn). Bages indtil overfladen er let brun, omkring 15 menuetter.

Jeg kan godt lide at bruge Urtekram’s pizza tomat sauce og min favorit smag på pizza er enten kylling, kalkunbacon eller tun, uanset hvad, kommer jeg stort set altid artiskok, svampe og rød peber på og til sidst toppet rucola.

Velbekommen

//JoannaScharlett//

Gluten,- lactose and egg free burger buns

Hangover Sunday, after a night partying, your body screams salt and water, so I decided to make these

This is what you need:

  • 500 grams of water
  • 12 grams of organic yeast
  • 70 grams of cornflour
  • 130 grams rice flour
  • 150 grams buckwheat flour
  • 1 teaspoon salt
  • 15 grams psyllium husk

Mix all the ingredients together. I used my food processor.

Let the dough rest in a bowl covered with plastic film approximately 1 hour.

Shape the dough into round little buns and place them on your baking tray, lined with baking paper and flatten them with your  hands.

Spray or brush them over with a little bit of water and sprinkle with sesame seeds.

Let them rest additionally 20-30 minutes.

Bake for 20 minutes at 225 degrees in an convection oven.

Let them cool of and fill them with good ingredients.

//JoannaScharlett//

Natural antioxidants and vitamins

turnip

Nature has so many good vegetables and berries which contains vitamins, minerals and antioxidants.

Parsnip season is from August to April, it´s a great vegetable, parsnip contains part B2, C and E vitamin, fosfacin and niacin . It can be used grated , raw , baked , stewed , in stews , gratins and soups

Tips for cooking

  • Mix raw grated parsnip with grated apple and hazelnuts.
  • Fry parsnips diced in oil to the pan along with the parsley.
  • Parsnip baked in large pieces together with other root vegetables in the oven ( 180 ° C for 45 minutes).

//JoannaScharlett//