Girls’ Night // Cocktail and snack recipes

Girls’ Night // Cocktail and snack recipes DSC_6490
Sponsored. This post is made in Collaboration with Cointreau.

I have been wanting to do a girls’ night themed blogpost for such a long time, to me there is nothing better than having my girlfriends over for delicious cocktails and good food, so when I was approached about doing a collaboration with Cointreau it seemed like the perfect opportunity to do such a post! Cointreau is a French orange-flavoured liqueur made from 100% natural ingredients, including bitter and sweet orange peel. It is absolutely perfect for fresh, summery and girly drinks!

When my friends and I have a girls’ night we usually end up going out for cocktails (and sometimes dancing) later in the evening, so we like to keep both the food and cocktails quite light and somewhat healthy – haha I just look a whole lot better in a cocktail dress that way! ;) I have put together a couple of my favorite snack and cocktail recipes that are always a big hit – my creamy butter bean dip with chives served with veggie sticks (haha and usually some chips or bread as well), a big fruit platter and fresh and summery Cointreau Fizz cocktails – you can find the recipes below ❤︎

DSC_6521
DSC_6518

Cointreau Fizz
5 cl Cointreau
The juice of a 1/2 lime
Sparkling water to top off the glass (I used about 10 cl)
Lots of ice cubes

Start by filling the glass with ice, then pour in the cointreau, lime juice and top off the glass with sparkling water. Stir briefly and add garnish, I added lime and orange slices. Enjoy!

DSC_6529
DSC_6448 DSC_6373

Creamy butter bean dip with chives 
1 can of butterbeans, drained and rinsed
2 deciliter (equals 0.8 cup) cottage cheese
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon onion powder
1 tablespoon nutritional yeast
1 clove of garlic, crushed – optional
4 tablespoons finely chopped chives
Sea salt + pepper to taste

Garnish: A splash of olive oil, finely chopped chives and paprika or chili powder.

DSC_6437

Directions:
Simply add all ingredients to a food processor and pulse until nice and creamy, taste it and make sure to adjust the flavors to your liking. Chill for 1/2 – 1 hour before serving. Garnish with a splash of olive oil, finely chopped chives and paprika or chili powder and serve with your favorite veggies.

DSC_6625
DSC_6506

♥ Follow me on ⋅ Bloglovin' ⋅ Instagram ⋅ Facebook ⋅ Tumblr ⋅ Pinterest

Crunchy rainbow salad with healthified ceasar dressing

 photo dfba0ebe-26b1-4a18-b078-9b48d71d811c.jpg

I am completely obsessed with this pretty rainbow salad at the moment, it is so crunchy and full of flavor and I love how bright and colorful it is! The beets and carrots are from my parents garden, which just makes it even better, I love homegrown produce so much!

I first made this salad when I needed to empty my fridge and had all these beautiful veggies that needed to be used. At first I wasn’t really sure what to make, but then I remembered this recipe by The Clever Carrot  that I’ve had on my Pinterest food inspiration board for a while and I just knew that I had to try making my own version of her beautiful salad. It turned out even better than i hoped for, it is so simple, but so full of flavor, definitely a new favorite around here – I hope you will like it as well, enjoy!

Oh and on another note, I want to say a big thank you to everyone who has participated in my giveaway, I am completely overwhelmed by the positive response, I was worried that there would only be like 3 people participating – how wrong was I?! :D

If you haven’t participated yet, you can find the giveaway right here!

 photo d4226d8b-7efe-4226-8bfe-b0b5557602aa.jpg
 photo DSC_8027.jpg

Ingredients – yields 4 side salads:
2 candy striped beets
2 yellow carrots
2 regular (orange) carrots
1 cup purple oxheart cabbage, chopped
1 little gem lettuce (or romaine)
1/3 leek, finely chopped
2 tablespoons sesame seeds

Ceasar dressing:
Juice and a little zest from 1/2 lemon
4 tablespoons skyr/greek yoghurt
1-2 teaspoons olive oil
1 small garlic clove, minced
1/3 cup parmesan
1/2 teaspoon dijon mustard
1 tablespoon akacia honey
Salt and pepper to taste

 photo 9e6435f5-2865-4de1-9ce4-5a57c7e01257.jpg

Directions:

  1. To make the dressing I simply added all the ingredients to a food processor and pulsed until everything was smooth and well mixed – make sure to adjust the amount of the ingredients to your liking, you might want to add some more lemon etc.
  2. For the salad, start by removing the outer skin from the beets and carrots with a vegetable peeler and then use the peeler to thinly slice them – this would be a lot faster with a mandolin iron, but I do not have one and it actually worked fine with the vegetable peeler – haha it just takes at little patience
  3. Wash and chop the cabbage, little gem lettuce and the leek and mix it in a bowl with the beets and carrots. Pour some of the dressing over the salad, add the sesame seeds and mix everything well to coat the salad with the dressing – add more if needed.
  4. And the salad is done, enjoy!

 photo DSC_8009.jpg