CARROT SOUP WITH LENTILS AND KALE CHIPS

Carrot soup with lentils and fresh ginger, additionally enriched with crispy kale chips. Sounds good and tastes even better, especially when I realize how many vitamins are in my plate. I use the excess chips as a snack or add to other dishes. They will not be wasted for sure :)

KALE CHIPS

Kale - a valuable vegetable from the cabbage family, which I often use in my daily diet. I make green cocktails and add them to salads (sprinkling lemon beforehand to make them juicier and soften a bit). Recently, I have been adding crunchy kale leaves to soups, which give them the look and flavour.

CHOCOLATE ESPRESSO MUFFINS

The inspiration for this recipe was a beautiful plate with magical, romantic roses. I bought it in a Norwegian second-hand. On such a plate, chocolate-espresso muffins look majestic. Raspberries emphasise the beautiful colour of the drawing.

CREAMY PUMPKIN AND LENTIL SOUP

  Pumpkin - the queen of autumn, fits perfectly into the colours of the surroundings. I like to use it in soups and other warming dishes. Its colour is delightful and very appetizing. I always want more and more:)

BAKED PUMPKIN WITH CABBAGE AND BARLEY

  No frying, no grinding, no sticking ... I just put the vegetables in the oven and that's it. Dried forest mushrooms beautifully reflect the smell. My thoughts immediately go to the mossy Norwegian forests, where you feel like you are in a fairy-tale, simply WONDERFUL ...