Bulgur salad

So this week I decided to make a bulgur salad! I've never really liked bulgur very much, but this salad made me completely change my mind! It's a very easy salad to make, it doesn't take much time to do and the only thing you need to cook is the bulgur. And another great thing about this salad is that you can put your favorite vegetables in it. And even if there's a vegetable you don't really like you can't really taste it if it’s in the salad, well that's at least what I think! For example, I don't like peas, but I don't feel the taste of them when they're in the salad. This salad is served with a homemade mustard dressing.

This recipe makes a big salad (about 6-8 servings), so you can eat lovely leftovers the next day.

I couldn't find a photo of this recipe's bulgur salad,
but here's one very similar bulgur salad.
All that's different is that I had baby spinach and tofu in it,
but no lettuce or broccoli.
As you hopefully can tell- you can vary the recipes a lot!

This is what you will need:
3dl (1.2 cup) uncooked bulgur (if you really dislike bulgur, use pasta and make it a pasta salad instead)
1 container with corn
3-4 lettuce leaves
1 bell pepper
1/2 container olives
Around 10 cocktail tomatoes
1/2 cucumber
1 can kidney beans
6-8 sun dried tomatoes
2 1/2dl (1 cup) peas
2 1/2 (1 cup) cup broccoli (cooked) 1 red onion 

For the mustard dressing:
3/4dl (0.3 cup)oil (perhaps olive oil)
1/4dl vinegar
2 tbsp mustard
1 tbsp sugar
A pinch salt and pepper if you want

Alrighty then, let’s get started! Cook the bulgur recording to the instructions on the back of the package. Meanwhile, you can wash the cocktail tomatoes and cut them in halves. Wash and rinse the cucumber and dice it. Put the cocktail tomatoes and the diced cucumber into a big bowl.
Depending on how fast you work, the bulgur might be done by now.Take the bulgur off the heat and steer in it with a ladle to help it cool down.
Now take the sundried tomatoes and cut them into a size of your choice and put them in the bowl. Mince the red onion, chop the bell pepper, roughly chop the lettuce and put it in the bowl together with the peas, the corn, the olives and the beans (I like to rinse them in a colander first). Add the bulgur to the bowl and mix it with the other ingredients. Put the bowl with your salad in your refrigerator and wait for it to cool down.
While you wait for your salad to cool down, it’s time to make the dressing! Put the mustard, the oil and the vinegar in a small bowl and stir with a spoon. Add the water and the sugar to the mix and mix thoroughly. Taste and see if you want to add some salt and pepper, I usually don’t add salt and pepper but you might want to.

When the salad is cool it’s just to serve with some dressing. Enjoy!

American pancakes

This is a recipe on American pancakes that I made.


American pancakes has always been one of my favorite foods. Or well, since the first time I tasted it a few years ago. They take me back to the USA for a short moment, which is just one of the reasons why I love them. They are also absolutely delicious, so what’s not to love about them?
 These pancakes were so fun to make. At first they didn't turn out very well, but then I added some more ingredients and they tasted amazing! They are really easy to make and taste the best when you serve them with maple syrup (may be warm), fresh fruit or berries. 
 
This recipe makes around 14-16 pancakes (depending on what size you make them, an American pancake should be about third the size of a Swedish pancake).
 
You will need:
1.5 cup (3 1/2 dl) flour
1 tsp salt
3 tsp baking powder
1 tbsp sugar
2 tsp vanilla extract
1.25 cups (3 dl) milk
2 tbsp melted margarine
Some extra margarine, for the skillet
 
Okay, let's get started! Put all the dry ingredients (flour, baking powder, salt, sugar, vanilla extract) in a big bowl and whisk them. Put all the wet ingredients (melted margarine and milk) and steer them in a separate bowl. Now that you have two different bowls you will pour the margarine and milk mix into the bowl with the dry ingredients.
Now it's time to mix all the ingredients together. Whisk until you can't see any clumps, but be careful because you don't want to stir the batter too much. From my own experiences I can tell you that if you don’t stir it too much, the pancakes will get a much nicer consistence and even taste better!
When the batter is done it's time to cook the pancakes. Put a knob of margarine in the frying pan and wait for it to melt. When it’s melted it’s just to put some of the batter in the frying pan (if your frying pan is big enough you can actually cook two pancakes at the same time). When the top of the pancake starts to bubble, turn it over and cook both sides until the pancake is golden brown on both sides.

When all your pancakes are done, serve them immediately with some maple syrup, fruit, berries, chocolate sauce or whatever you like on pancakes, enjoy!