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Spring Greens Salad with Warm Crème Fraîche and Black Cocoa

Spring Greens Salad with Warm Crème Fraîche and Black Cocoa


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 Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades." />Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades." />

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

Ingredients

Vinegar and Oil

  • 1 cup distilled white vinegar
  • 1 tablespoon finely ground dried lemon verbena

Cocoa Crumble and Assembly

  • 2 tablespoons black cocoa powder
  • 1 tablespoon Dutch-processed cocoa powder
  • 4 tablespoons (½ stick) unsalted butter, room temperature
  • Freshly ground black pepper
  • 8 cups mixed greens (such as mâche, arugula, red chard, red romaine, and/or red and green oak

Ingredient Info

  • Black cocoa powder can be found at some specialty foods stores and online.

Recipe Preparation

Vinegar and Oil

  • Preheat oven to 200°. Using a vegetable peeler, remove zest in wide strips from grapefruit, orange, and lemon. Place zest on a wire rack set inside a rimmed baking sheet. Turn off oven and dehydrate zest in oven until dried out and brittle, 24–48 hours.

  • Cook vinegar and sugar in a small saucepan over medium-high heat, stirring occasionally, until an instant-read thermometer registers 160°. Combine vinegar mixture and zest in an airtight nonreactive container. Cover and store in a cool, dark place at least 1 week.

  • Combine oil and lemon verbena in an airtight container. Cover and store in a cool, dark place at least 1 week.

  • Do Ahead: Vinegar and oil can be made 1 month ahead. Keep at room temperature.

Cocoa Crumble and Assembly

  • Preheat oven to 350°. Using an electric mixer on low speed, mix flour, sugar, black cocoa, Dutch-processed cocoa, baking soda, and a pinch of salt in a large bowl until combined. Add butter and beat until mixture resembles wet sand. Turn out dough onto a piece of parchment paper and gently knead until no dry spots remain, about 1 minute. Roll out dough on parchment to a 9" round about ⅛" thick. Transfer dough on parchment to a rimmed baking sheet and bake until edges are set, about 15 minutes. Let cool, then break into smaller pieces. Transfer to a resealable bag, seal, and crush with a rolling pin until finely ground.

  • Gently warm crème fraîche, 1 Tbsp. citrus vinegar, and 1 Tbsp. lemon verbena oil in a small saucepan over medium-low heat, whisking to combine. Season dressing with salt and pepper.

  • Soak greens in very cold water until leaves are crisp, 8–10 minutes. Pat dry with paper towels, then toss with 2 Tbsp. citrus vinegar in a large bowl; season with salt and pepper.

  • Arrange greens on a platter, sprinkle with 2 Tbsp. cocoa crumble, and drizzle with warm crème fraîche mixture.

  • Do Ahead: Cocoa crumble can be made 1 week ahead. Store airtight at room temperature.

Nutritional Content

Calories (kcal) 820 Fat (g) 76 Saturated Fat (g) 20 Cholesterol (mg) 55 Carbohydrates (g) 37 Dietary Fiber (g) 6 Total Sugars (g) 16 Protein (g) 6 Sodium (mg) 120Reviews SectionThis looks innovative and damn good. I’d try it with almond flour and maybe dried figs instead of sugar.Who is the recipe author?melaniesakowski9991996orendawellness.net09/24/18

  • Drs Clare Bailey and Michael Mosley shared advice for losing unwanted weight
  • They suggest choosing between the new Fast 800 and 5:2 approach for quick results
  • The doctors shared a selection of delicious and healthy recipes for overhauling health

Published: 22:30 BST, 7 June 2019 | Updated: 06:22 BST, 8 June 2019

With summer upon us there is still time to get to grips with losing unwanted weight – and the latest science points to my new best- selling Fast 800 diet as one of the most successful ways to shift fat fast and keep it off.

Earlier this year, I shared the Fast 800 diet plan with Daily Mail readers, pulling together the most up-to-date research on the benefits of intermittent fasting – on which I based my original 5:2 diet – and introducing the option of a rapid weight-loss plan in which you eat 800 calories every day to kick-start your regimen and reap many other health benefits besides.

The Fast 800, which incorporates the latest scientific studies, and feedback from numerous doctors and the general public, shot to the top of UK and international bestseller charts, and has already been embraced by thousands of people.

There was an immediate demand for more Fast 800 low-calorie recipes, plus advice and information on this updated version of my simple yet flexible weight-loss approach, which has also been shown to help put type 2 diabetes into remission and reduce the risk of heart disease and other chronic diseases.

Drs Clare Bailey and Michael Mosley (pictured) shared a selection of recipes for losing weight and overhauling health

The result is The Fast 800 Recipe Book – unveiled here today – with more tips on how to lose weight and transform your health, plus over 130 brand new low-calorie recipes created by my wife Dr Clare Bailey, who was responsible for the enticing meal suggestions featured in my previous books, along with acclaimed food writer Justine Pattison.


Pearl barley, lemon and avocado salad

Spring is a tricky time of year for salad lovers. In theory we should all be eating new baby greens and skipping about the place like newborn lambs. In practice, at least in Wellington, we’re as likely to be huddled over the soup pot muttering incantations to the weather gods. The following salad is my answer to this kind of climatic conundrum – it makes use of the things that have now sprung back into season (avocados, parsley, lemons), but it has enough heft to keep you warm on a less-than-optimal day. It also makes a great take-to-work lunch, even if it’s not warm enough to sit outside and eat it.

Pearl barley, lemon and avocado salad

Pearl barley is brilliant for salads like this as long as you remember to keep it in balance with the other ingredients – I can happily eat it unadorned but that can be a bit confronting for first-timers. I aim for a 50-50 ratio: 50 per cent barley, 50 per cent other things. Meyer lemons (actually a lemon-mandarin hybrid) are sweeter than ‘real’ lemons and have golden skin and flesh.

3 large Meyer lemons, washed

6 spring onions, finely chopped

3 big handfuls fresh mint and flat leaf parsley, finely chopped

4-5 Tablespoons extra virgin olive oil

Sea salt and freshly cracked black pepper

Put the pearl barley in a sieve and rinse well under the cold tap. Tip the barley into a medium saucepan and add 2 1/2 cups boiling water. Set over medium heat and simmer for 25-30 minutes, until the barley is tender and has absorbed most of the water. Set aside to cool completely.

While you’re waiting, cut one of the lemons into small dice – including the skin, but making sure to discard any pips. Put into a bowl. Add the zest and juice of the other two lemons into the bowl, plus the spring onions. Peel and stone the avocado and dice the flesh into the lemon mixture. When the barley has cooled, add this to the bowl with 4 Tablespoons of extra virgin olive oil. Fold together gently, then stir through the chopped herbs. Taste – add more oil if necessary and season well with salt and pepper. Pile onto a dish and serve. Any leftovers should be kept in a tightly covered container in the fridge. The avocado may brown a little but it will still taste good on day two.


Beet, Pickled Herring, and Potato Salad

My family Christmas Eve tradition is a Scandinavian style smorgasbord reflecting our Norwegian and Swedish heritage with Danish and Finnish influences and the occasional Icelandic cheese. It is not an official competition, but you get bonus points for all the various ways you can serve herring at your table. [None of the ways involve dessert, ease your mind.]

When I got blue potatoes in the last Community Supported Agriculture (CSA) farm share of the year, I thought it would be fun to add another herring dish to the spread by making a beet & potato salad with pickled herring. I already know beets and pickled herring go well together from my Quick Pickled Beet and Herring Salad. I've enjoyed a shockingly pink sildesalat which combines smoked herring, potatoes and beets. So this combination is not a stretch--if you're used to the above--which is why I thought it appropriate to serve at my family celebration last year. With so many herring lovers around the table alongside me, my spouse and kids were in the minority and the salad was seen as a normal addition, not something far out.

If you're not Scandinavian, this probably seems really strange. Could be worse. Could be lutefisk. Just try this instead.


For more recipes using beets, please see my Beet Recipes Collection. For more recipes using potatoes, please see my Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me keeping up their heritage through food and eating seasonally from the farm share, the farmer's market, and garden abundance. Follow me on Pinterest, on Instagram, and on Facebook for recipe ideas and behind the scenes shots. Want to know How to Use this Blog?


Cucumber soup (page 114)

From Waitrose Food Illustrated Magazine, April 1998 Waitrose Food Illustrated Magazine, April 1998 by Sybil Kapoor

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Soups Dinner parties/entertaining Spring British
  • Ingredients: milk whole cloves bay leaves black peppercorns cucumbers chicken stock crème fraîche dill

Recipes

Juicy burgers cooked with plant-based mince and served with flavour-enhancing sides like fresh jalapeno, red onion and garlic mayonnaise.

Ingredients:
Approx. 600 g VÄRLDSKLOK shapeable plant mince
2 tsp. smoked paprika powder
0.5 tsp. salt
2 pinches of black pepper
SMAKRIK rapeseed oil for frying
4 hamburger buns

Filling suggestions:
Lettuce leaves
Fresh jalapeno
Sprouts
Red onion
Garlic mayonnaise
Fresh cucumber
Tomato slices

Step by step:
1. Thaw and spread out the mince on a platter for about 30 minutes, it should not have time to reach room temperature.
2. Mix all the ingredients and shape 4 burgers with wet hands.
3. Fry in rapeseed oil on medium heat for about 2-3 minutes on each side until they are firm when you press on them.
4. Heat the hamburger buns and fill your hamburger with what you like.

Greek plant-based mince balls in tomato sauce

Juicy plant-based mince balls with feta cheese, rich tomato sauce and classic Mediterranean sides.
Serves: 4 pers
Time: 45min

Ingredients:
Mince balls
500 g VÄRLDSKLOK shapeable plant mince
150 g feta cheese
2 pressed garlic cloves
1 dl chopped fresh parsley
1 tbsp. dried oregano
1 tsp. salt
0.5 tsp. black pepper
SMAKRIK rapeseed oil for frying

Tomato sauce
500 g crushed tomatoes
1 dl water
1 pressed garlic clove
0.5 tsp. honey
0.5 tsp salt
0.5 tsp dried oregano
0.5 tsp black pepper

Roast potatoes
1 kg washed small potatoes
2 tbsp. SMAKRIK rapeseed oil
1 pinch of salt

Tzatziki
3 dl thick yogurt
½ cucumber
1 pressed garlic clove
1 tbsp. olive oil
0.5 tsp. salt

Step by step:
Mince balls
1. Thaw and spread out the mince on a platter for about 30 minutes, it should not have time to reach room temperature.
2. Crumble the feta cheese into the mince and mix all the ingredients.
3. Wet your hands and shape into small balls.
4. Fry the mince balls in oil until they have a nice colour and feel firm.
5. Mix all ingredients to the tomato sauce.
6. Pour the tomato sauce over the mice balls and simmer for 10 minutes. Dilute with water if necessary.

Roast potatoes
1. Set the oven to 225 ℃.
2. Place the potatoes in an oven dish, drizzle over olive oil, salt and mix around.
3. Roast in the middle of the oven for about 25 minutes or until the potatoes are soft and have a golden crispy surface. Mix around a few times during these 25 minutes.

Tzatziki
1. Roughly grate the cucumber. Squeeze out the liquid.
2. Mix the cucumber, yogurt, garlic and salt all together.
3. Drizzle over olive oil.

Serve the mince balls with roast potatoes, tzatziki and a green salad.

A classic Italian bolognese made from plant-based mince

A classic Italian bolognese made from tasty plant-based mince, topped with grated parmesan and freshly ground black pepper.

Ingredients:
400 g VÄRLDSKLOK shapeable plant mince
1 chopped yellow onion
2-3 pressed garlic cloves
1 finely chopped carrot
1 stalk finely chopped celery
3 tbsp. tomato paste
1 tbsp. dried oregano
1 tbsp. dried thyme
2 tbsp. vegetable stock
3 dl water

800 g crushed tomatoes
0.5 tsp. salt
0.5 tsp. freshly ground black pepper
2 dl fresh basil leaves
SMAKRIK rapeseed oil for frying
500 g pasta
Parmesan
Freshly ground black pepper

Step by step:
1. Fry the onion, carrot and celery in the oil until the onion is soft but does not yet have any brown colour. Add the garlic, tomato paste and spices and fry for a few more minutes.
2. Pour the frozen mince into the frying pan and fry until the mince has a nice surface. Chop it continuously into pieces with a wooden spoon to avoid it clumping together.
3. Pour over the stock, water and crushed tomatoes. Stir, pour in the salt and pepper. Simmer for 20 minutes, diluting with water if necessary and stirring occasionally.
4. Cook the pasta according to the instructions on the package.
5. Add salt, pepper and spices to taste. Pick the leaves off the basil plant and stir into the pot together with the pasta. Top with grated parmesan.

Plant-based mince loaf with mashed potatoes and classic Swedish sides

Garlic-spiced plant-based mince loaf served with creamy mashed potatoes and classic Swedish sides like cream sauce, lingonberries and pickled cucumber.

Ingredients:
ALLEMANSRÄTTEN mix for cream sauce
ALLEMANSRÄTTEN mashed potatoes

Mince loaf and mashed potatoes
750 g VÄRLDSKLOK shapeable plant mince
1 yellow onion
1 pressed garlic clove
1 tsp. dried rosemary
2 tsp. Dijon mustard
0.5 tsp. black pepper
1 tsp. salt
SMAKRIK rapeseed oil for frying

Sweetened lingonberries
250 g frozen lingonberries
0.5 dl powdered sugar

Pickled cucumber
0.5 dl vinegar 24%
3.5 dl water
2.5 tbsp. sugar
1 cucumber
1 pinch of salt
2 tbsp. finely chopped parsley

Step by step:
Mince loaf
1. Thaw and spread out the mince on a platter for about 30 minutes, it should not have time to reach room temperature.
2. Set the oven to 225℃.
3. Finely chop the onion and fry in rapeseed oil until it is soft.
4. Mix the minced meat with the other ingredients and form a loaf with wet hands on a sheet of baking paper.
5. Bake it in the middle of the oven for about 20 minutes until it has a nice colour and feels firm.
6. Prepare the mashed potatoes and the cream sauce by using the instructions on the package.

Sweetened lingonberries
Put the lingonberries in a bowl, sprinkle over the sugar and stir until the sugar has dissolved and the lingonberries have thawed.

Pickled cucumber
1. Mix the vinegar, water and sugar, stirring until the sugar has dissolved.
2. Slice the cucumber thinly, preferably with a mandolin.
3. Put the cucumber in the mixture, add the salt and parsley. Let stand for at least 30 minutes before serving.

Plant-based tacos with pickled onions, pico de gallo & guacamole

Tacos are great for all occasions! Here with soft tortilla bread filled with taco-spiced plant-based mince and homemade sides.

Ingredients:
400 g VÄRLDSKLOK shapeable plant mince
1 packet of taco seasoning, 28 g
1 dl water
SMAKRIK rapeseed oil for frying 8 pcs. soft tortilla bread

Lime-pickled red onion
1 red onion
1 lime

Pico de gallo
4 tomatoes
1 white onion
1 red chili
1 lime
4 tbsp. chopped coriander
0.5 tsp. Salt

Guacamole
4 avocados
1 pressed garlic clove
1 lime
0.5 dl fresh coriander
1 jalapeno
Salt
Pepper

Step by step:
Fry the mince in the rapeseed oil, add the taco seasoning and water. Fry on medium heat until the water boils into the mince.

Lime-pickled red onion
1. Slice the red onion thinly, preferably with a mandolin.
2. Squeeze out the juice from one lime and knead into the onion.
3. Let stand for 30 minutes before serving.

Pico de gallo
1. Finely chop the tomatoes, onion and chili.
2. Mix everything and stir in the chopped coriander, salt and juice from one lime.

Guacamole
1. Finely chop the coriander and jalapeno.
2. Peel, remove the seeds and mash the avocados, squeeze in the juice from one lime.
3. Mix with the other ingredients.

Heat the tortilla bread and fill your taco with what you like.

Apricot snack balls (15 &ndash 16 pcs.)

Zane Grēviņa's recipe to prepare when working or studying from home.

Ingredients:
&bull 250 g dried apricots
&bull 100 g almonds
&bull 40 g out flakes
&bull 30 g coconut shards
&bull + bitter chocolate for dipping the ready balls

Carrot humus with the quick tortilla bread chips

Ingredients
To prepare humus:

&bull 250 g canned or boiled chick peas
&bull 200 g carrots
&bull 60 g tahini paste
&bull 1 piece of a garlic
&bull 1 teaspoon of grinded cumin seeds
&bull 1/2 teaspoon of salt for a humus and pinch of salt for baking carrots
&bull 4 tablespoons olive oil for humus and 2 tablespoons for baking carrots
&bull 4 tablespoons of water
&bull 2 tablespoons of lemon juice

To prepare tortilla bread chips:
&bull 4 tortilla breads
&bull 2 tablespoons of olive oil
&bull 1/4 teaspoons of smoked paprika powder
&bull Pinch of salt

Salmon steak

Ingredients:
130 g SJÖRAPPORT salmon fillet
40 g of fresh greens (at your taste)
30 g of pickled mushrooms (at your taste)
oil (for salad)
20 g of SÅS SENAP & DILL salmon sauce
1 lemon
salt
pepper

Duck breast with lingonberry jam

Ingredients:
2000 g duck breast (fillet)
60 g black lentil
1 apple
1 orange
lingonberry jam
brown sugar
cinnamon
salt

Holiday pork shank

Ingredients:
1 pork shank
70 g of red cabbage
1 apple
100 g of potatoes
20 g butter
100 ml of red wine
100 ml of milk
1 cinnamon stick
sugar
salt
fresh greens for serving

Baked duck thigh with couscous

Ingredients:
1 duck thigh
50 g of couscous
70 g of red cabbage
1 apple
1 orange
vegetable oil
20 g butter
100 ml of red wine
1 cinnamon stick
brown sugar
sugar
salt

Plant ball gratin with cheese

Ingredients for the sauce
820 g chopped tomatoes (tinned)
2 onions
4 garlic cloves
30 g butter
1 tbsp. oil
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt

Ingredients for the ricotta mix
200 g ricotta
2 eggs
1 pinch of salt

Ingredients for the gratin
Cooked penne pasta
Basil pesto
Mozzarella

Parmesan or similar hard cheese
IKEA plant balls

Preparation of the sauce
Fry chopped onions in a pot in oil and butter. Add pressed garlic cloves and chopped tomatoes (puree a bit if pieces are too big), oregano and basil. Heat for approx. 20 minutes, add salt.

Preparation of the mix
Mix ricotta with egg and salt until smooth.

Preparation of the gratin
Mix 100 g of cooked penne pasta with 1 teaspoon basil pesto. Put the mixture in a small, oven-safe dish, layer with 30 g tomato sauce, 60 g ricotta mix, 5&ndash6 cooked IKEA plant balls, another 20 g tomato sauce. Add 30&ndash40 g mozzarella and sprinkle with 10 g finely grated parmesan. Put the dish in hot oven (210 °C) with fan convection and heat until cheese has melted and is golden brown. Serve with fresh basil leaves.

Symphony of the taste of future Plant balls with kale and lingonberries

Ingredients:
&bull 1 package IKEA HUVUDROLL plant balls (500 g)
&bull Salt and freshly ground black pepper
&bull 2 tbsp. olive oil (fry first garlic slices, then use the same oil for frying plant balls)
&bull 1 garlic
&bull 1 big handful of kale (cut out the stems)
&bull Rosemary (dried or fresh)
&bull 200 g lingonberries (fresh or frozen)
&bull Small new potatoes (cooked)
&bull Butter for frying
&bull Chopped parsley for decorating
&bull Garlic chips for decorating

Step by step:
Garlic chips (can be prepared beforehand)
1. Slice garlic cloves thinly. Fry in olive oil until light brown. Do not overdo it as burned garlic tastes bitter.
2. Put garlic slices on a piece of kitchen roll to dry. Use the same oil for frying plant balls.

Plant balls
1. Defrost plant balls.
2. Chop a couple of garlic cloves roughly and mince them with salt until even.
3. Put the plant balls, garlic and salt in a bowl, sprinkle with rosemary and drizzle with olive oil.
4. Fry in a high temperature until brown.
5. Add kale and lingonberries and fry until kale is tender and lingonberries start to disintegrate. A couple of tbsp. of water may be added.
6. Fry the new potatoes in butter in a separate pan and add them to the plant balls, kale and lingonberries.
7. Serve in a bowl, decorate with garlic chips and chopped parsley.

Plant balls with rösti fries

Serves: 4 pers Time: 30 min

Ingredients:
40 pcs (640 g) of HUVUDROLL plant balls
480 g RÖSTI potato fritters
1 tbsp. SMAKRIK canola oil
2 garlic cloves
1 sprig of rosemary
1 tsp. sea salt
2 tbsp. chopped fresh herbs, e.g. rosemary, thyme and parsley
50&ndash75 g coarsely grated PRÄST® cheese or other strong hard cheese
200 ml ketchup
120 g SOMMARSKÖRD pickled gherkins

Plant balls with roasted potatoes

Serves: 4 pers Time: 60 min

Ingredients:
40 pcs (640 g) of HUVUDROLL plant balls, 600 g small white-skinned potatoes (about 4 cm diameter), scrubbed
2 tbsp. SMAKRIK canola oil
1 tbsp. sea salt
1 bag (28 g) of ALLEMANSRÄTTEN mix for cream sauce
100 ml of water
200 ml of double cream
4 tbsp. chopped fresh herbs, e.g. garden cress, thyme and parsley
4 tbsp. Lingonberry jam

Plant balls with quinoa salad

Ingredients:
24 pieces (3/4 bag) HUVUDROLL plant balls
4 dl thinly sliced radiccio lettuce
4 small handfuls FESTLIGT, salted potato chips

Quinoa salad
4 portions quinoa (according to package)
1 head of broccoli, in bouquets
2 dl green peas, defrosted
2 tbsp. SMAKRIK rapeseed oil

Soy yoghurt & feta cheese
2 dl soy yoghurt
1 ½ dl feta cheese, crumbled
2 tbsp. dill, finely chopped

Rhubarb vinaigrette
2 tbsp. IKEA rhubarb syrup

2 tbsp. white wine vinegar
2 tbsp. lemon juice
2 tbsp. SMAKRIK rapeseed oil

Step by step:
1. Cook the plant balls according to the instructions
on the package.
2. Set the oven to 225°C (437°F). Cook the quinoa according
to the instructions on the package. In an oven tray, add the broccoli bouquets, the oil and a bit of salt. Roast for approx. 6-8 minutes, or until al dente. Mix the cooked quinoa, roasted broccoli and the peas in a bowl. Keep warm or serve at room temperature.
3. In a bowl, mix the soy yoghurt, crumbled feta and the dill. No salt needed, maybe some pepper or dried chili if you like things a little spicy.
4. Mix the ingredients in a bowl or bottle.

Serving:
Spoon the quinoa salad into the bottom of the bowl,
divide the plant balls on top. Add the lettuce, feta and soy yoghurt dip and potato chips in separate little mounds. Top off with the vinaigrette.

Plant balls with rösti and lingonberry cream

Ingredients:
5 HUVUDROLL plant balls
1 RÖSTI package

Lingonberry cream
1 tbsp. lingonberry drink
1 tbsp. white wine vinegar
1 tbsp. lemon juice
40 g vegan mayonnaise
10 g of soy yoghurt
Salt and black pepper

Oven-roasted corn and broccoli
50 g broccoli florets
25 g unsweetened corn
1 tbsp. cooking oil
Salt and black pepper

Step by step:
Corn and broccoli

Preheat oven to 175°C (347°F).
Drizzle the cooking oil over the broccoli and corn, season with salt and pepper. Bake the broccoli and corn for 12 minutes. Serve warm.

Plant balls with rösti
Heat the plant balls and the rösti according to package instructions. Serve warm.

Lingonberry cream
Mix all ingredients while stirring. Season with salt and black pepper. Serve cold.

Plant balls with grains, green peas, apple compote and honey sour cream

Ingredients:
5 HUVUDROLL plant balls

Grains and peas
50 g uncooked BÄSTISAR mix of grains
25 g frozen green peas

Cucumber mix
15 g fresh cucumber, cut into thin slices
15 g SOMMARSKÖRD pickled gherkins

Apple compote
20 g frozen peeled apple slices
10 g unsweetened apple sauce
1 tbsp. white wine vinegar
1 tbsp. lemon juice

Honey sour cream
15 g sour cream
5 g liquid honey
Salt and black pepper

Step by step:
1. Boil the grains according to the package instructions. Mix the thawed peas with the grains. Serve warm.
2. Mix the fresh cucumber and pickled cucumber. Serve cold.
3. Boil the frozen apple slices, apple sauce and white wine vinegar together and season with salt and black pepper.
Let it cool and serve cold.
4. Mix the sour cream with the liquid honey, season with salt and black pepper. Serve cold.

Summer salad with herring

Ingredients:
1 jar of marinated herring SILL INLAGD
2 large carrots
2 tbsp. of fresh lemon juice
A handful of edible sprouts (choose your favourites)
Edible flowers from forests or meadows (such as calendulas, cornflowers or pansies)
Salt and pepper

Step by step:
Peel and cut the carrots into thin strips (you can use the peeler for cutting). Dry the carrot strips in a dry pan or heat them in the oven until crispy. Pour off the herring marinade and mix the herring pieces with dry carrots. Sprinkle with edible sprouts and flowers, season with salt and pepper, and add some fresh lemon juice.

Cocoa & mint tea truffles

Makes: Approx. 16 truffles
Time: 15 min + 1-2 hours to chill

Ingredients:
4 Tbsp. EGENTID Peppermint Tea with Cocoa, divided into two equal portions 20 g butter
2 Tbsp. cocoa powder
300 g CHOKLAD MÖRK 70%
2 dl regular cream or oat cream

Step by step:
1. In a small saucepan, heat the cream until hot but not boiling and add 2 tablespoons of the tea. Remove from the heat and let steep for 4&ndash5 minutes.
2. Meanwhile, chop the chocolate into chip-sized pieces and place in a bowl. Set the bowl over a saucepan of boiling water to melt the chocolate. Remove from the heat.
3. Pour the cream through a strainer into the bowl of melted chocolate and discard the tea leaves. With a spatula, fold the cream and chocolate together until you have a smooth batter.
4. Stir in the butter. Continue to stir until the mixture takes on a glossy sheen.
5. Pour into a half-litre container and cover with plastic wrap. Leave in the fridge until the chocolate sets, 1&ndash2 hours.
6. Using a mortar and pestle, gently grind the 2 remaining tablespoons of the tea leaves and combine with the cocoa powder. When the chocolate is ready, use a spoon to form small truffles. Roll each truffle by hand until smooth then roll them in the cocoa-tea mixture. Serve immediately or chill for 30 minutes if soft.

Note: Truffles can be refrigerated in an airtight container for up to 3 days.

Waffles with shrimp

Trust us, once you pair your waffles with savoury toppings like silky, salty salmon, there will be no turning back.

Serves 4 pers Time 25 min

240 g VÅFFLOR waffles
500 g SJÖRAPPORT shrimps with shell
200 ml crème fraîche
1&frasl2 of a red onion, finely chopped
1 bunch of asparagus
100 ml sugar

Vegetable ball wrap with avocado

A soft and tender wrap with avocado, hummus and vegetable balls.

Serves 4 pers Time 30 min

40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
4 tbsp. of hummus
4 sheets of BRÖD TUNNBRÖD soft thin bread
2 avocados
4 spring onions, finely sliced
50 ml mint leaves, roughly chopped
1 tbsp. olive oil, extra virgin
1/2 lemon, juice
Salt and pepper

Grilled vegetables with burrata and herby rapeseed oil

225 g of rinsed broad beans
4 onions, halved lengthwise
4 jalapeños Salt and pepper, according to taste
2 balls of fresh burrata
A bunch of fresh green herbs
100 ml of rapeseed oil
Lemon juice
A large baguette and butter to serve

Nettle and wild garlic soup with potatoes and onions

2 onions, peeled
1 large garlic clove
2 potatoes, finely diced
400 g nettles
200 g of wild garlic (save the flowers if you have them) 1000 ml of good quality vegetable stock
200 ml of dry white wine
1+2 tbsp of rapeseed oil with butter flavour Rapeseed oil wild garlic flavour, for drizzling
A squeeze of lemon juice
2 tbsp of pickled wild garlic buds (optional) Salt and pepper to season

Cucumber salad with lemon zest, dill & sesame seeds

2 cucumbers, thinly sliced lengthwise (preferably with a mandolin)
200 ml of fresh dill, save some for decoration
1 organic lemon, zest
2 tbsp white sesame seeds, toasted
2 tbsp rapeseed oil with dill flavour Salt and pepper according to taste Rapeseed flowers as decoration (optional)

Yellow peas hummus with Kimchi oil

Hummus:
300 ml dried yellow peas
2&ndash3 cloves garlic
3 tbsp unsalted light tahini
½ tsp ground cumin
4&ndash5 tbsp lemon juice, to taste
2 tbsp rapeseed oil
Salt, to taste
100 ml cooking water
50 ml chives, finely chopped

Kimchi oil:
150 ml rapeseed oil
50 ml vinegar
½&ndash1 tsp Gochugaro (Korean chilli powder)
1 small garlic clove, finely minced

1 tsp ginger, finely minced
1 tsp fish sauce
½&ndash1 tsp of lime juice

Hummus:
1. Place yellow peas in a bowl with 800 ml water and let it soak in the fridge for at least 10 hours.
2. Drain and rinse peas and place in a medium-sized saucepan with 1000 ml water and 1 tsp salt. Bring to a boil, then lower the temperature and let simmer for 1½&ndash2 hours. Skim off foam from the peas that rise to the surface in the beginning.
3. Drain, but reserve about 100 ml of the cooking water.
4. Put 200 ml of the cooked peas aside. Add rest of the cooked peas together with remaining ingredients and 50 ml of the cooking water and 1 tsp salt to a high-speed food processor.
5. Mix for a few minutes, until smooth. Add more water or salt if desired. Add rapeseed oil and mix for 1 more minute.
6. Heat 1 tbsp of oil in a large frying pan. Toast the remaining peas until crisp and season with salt. Let it cool and mix with kimchi oil.
7. Serve kimchi oil peas on a plate and 2 tbsp over the hummus. Drizzle with some extra kimchi oil. Sprinkle with finely chopped chives.

Asparagus salad with seaweed pearls

The oat/wheat grains make this salad a bit more substantial, but you can leave them out if you like. Use your own favourite spice mix.

Serves 4 pers Time 30 min

2 bunches (250 g each) green asparagus
salt
1 bunch spring onions
oil for frying
100 ml grains, e.g. wheat berries or oat groats
1 tbsp vinegar
2-3 tbsp rapeseed or olive oil
A pinch of IKEA PS spice mix with apple and fennel

50-100 ml crème fraîche
approx. ½ jar (just over 40 g) SJÖRAPPORT seaweed pearls black

1. Trim and boil the asparagus in lightly salted water for about a minute &ndash it should still be slightly crispy. Cool in ice water to halt the cooking.
2. Trim the spring onions and fry in oil in a pan until they colour slightly.
3. Cook the grains as per the instructions on the pack. Drain the water and fry them until slightly crispy in a little oil in a pan.
4. Place the asparagus and spring onions onto a large dish. Whisk together the vinegar, oil and mixed spices into a vinaigrette and drizzle it over. Sprinkle with the grains. Add dollops of crème fraîche and seaweed pearls.


Aubergine salad with feta & mint dressing

From Waitrose Kitchen Magazine, March 2013 Waitrose Kitchen Magazine, March 2013

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  • Categories: Dressings & marinades Quick / easy Salads Lunch Main course Cooking for 1 or 2 Spring Vegetarian
  • Ingredients: aubergines rose harissa tahini natural yogurt feta cheese mint sumac pomegranate seeds

Marcus Wareing

I’m usually tasting food on and off all day, so I often get home at night without having had anything resembling a proper meal. My idea of a solo treat then is a few Jaffa cakes (OK, half a packet) and a strong cup of tea. In summer, I’m also very partial to sliced super-ripe tomatoes on buttered sourdough toast and topped with good olive oil, salt and pepper. If I were to pick my favourite meal for one, though, it would have to be steak and chips.

Steak, peppercorn sauce, chips and Caesar salad

Choose whichever cut you like – rump, sirloin, fillet, onglet – but for me it has to be ribeye, cooked rare. Life’s too short to make chips for one, so use decent oven chips instead – I like Marks & Spencer’s hand-cut ones or, if you’ve got a good one nearby, pop down the chippy for a takeaway portion. A Caesar salad is essential, too, as far as I’m concerned. Serves one.

200g ribeye steak (bone off)
25ml olive oil
1 small sprig fresh thyme
1 small sprig fresh rosemary
1 clove garlic, peeled and crushed
1 bay leaf
25g unsalted butter, cut into cubes
½ tsp table salt
2 large tbsp duck fat

For the sauce
15g unsalted butter
2 shallots, peeled and finely chopped
2 sprigs thyme, leaves picked
½ tsp Maldon salt and freshly milled black pepper
2 tsp French mustard
1 tsp grain mustard
50ml brandy
25ml ruby port
50ml red wine
100g crème fraîche
1 tsp brined green peppercorns, roughly chopped

For the Caesar salad
1 egg yolk
1 tsp Dijon mustard
100ml vegetable oil
1 tbsp chardonnay vinegar
½ clove garlic, peeled and crushed
A splash of fish sauce
10g parmesan, finely grated
1 baby gem, leaves washed and dried
20g parmesan, finely shaved
1 slice good bread, cubed and fried in butter to make croutons
2 anchovies

For the sauce, melt the butter in a frying pan, add the shallots, thyme, salt and pepper, and cook until the onions are soft but not coloured. Stir in the mustards, then deglaze with the brandy and simmer to reduce to a syrup. Add the port and wine, reduce down to a syrup again. Stir in the crème fraîche and peppercorns, adjust the seasoning and set aside somewhere warm.

For the chips, set the oven to 220C/425F/gas mark 7, and heat the duck fat in a roasting pan. Once it’s smoking hot, carefully add the chips and roast until golden and crisp – about 20 minutes (check the packet).

Meanwhile, make the mayonnaise for the salad. Whisk the egg yolk with the mustard until fluffy. Slowly whisk in half the oil bit by bit, then add the vinegar and garlic. Now gradually incorporate the remaining oil and, once it’s all emulsified, stir in the fish sauce and parmesan, and adjust the seasoning to taste (you’re unlikely to need much, if any salt, because the fish sauce and parmesan are already salty, as is the anchovy you’ll be adding later). If the dressing is too thick for your liking, loosen with a little cold water.

Just before you cook your steak, put the lettuce in a bowl and dress with the mayonnaise. Toss through the anchovies, parmesan and croutons, add a good few twists of black pepper and put on the table.

To cook the steak, heat the oil in a frying pan. When smoking, season the ribeye on both sides and sear all over. Add the butter a cube at a time, until melted and foaming, then add the herbs and garlic. Baste the steak in butter until it’s done to your liking – for rare, about four minutes in all – then remove from the pan and set aside to rest for five minutes. Serve topped with the warm sauce, and with the chips and salad alongside.

Marcus Wareing is chef/patron of Tredwell’s, Marcus and The Gilbert Scott, all in London.


Thursday, June 10, 2021

Elderflower Shortbread l Holunderblüten Shortbread

It’s elderflower season (Holunderblüten Saison) again – one of the classic smells and tastes of early summer. These days, you can see those frothy white flowers growing wild all around as well as in our garden and there are countless ways to put them to delicious use.

As every year, I have already prepared Elderflower Cordial (Holunderblüten Sirup), baked Elderflower Bread (Holunderblüten Brot), and made Elderflower Fritters (Ausgebackene Holunderblüten). Today, I decided to bake some elegant Elderflower Shortbread (Holunderblüten Shortbread).

Basically. there are three methods for incorporating the elderflowers’ distinct flavor into the shortbread. First, you can use the elderflower cordial as one of the ingredients, second, you can infuse the baking sugar with bunches of elderflowers and thirdly, you incorporate the tiny petals into the shortbread dough itself. Or, of course, a combination of these natural flavoring methods.

In the past, I just used cordial, but found the elderflower flavor to be rather elusive. Today, my favorite way is to start by making an elderflower infused sugar and then add that and a bunch of the tiny blossoms to the dough as well . The resulting shortbread is perfectly crumbly with a wonderful distinctive flavor and tiny specks of elderflower blossoms. Please note that you will have to infuse the sugar about one hour before baking.

  • 3 elderflower heads, freshly picked
  • 75g (3oz) superfine baking (caster) sugar
  • 175g (6oz) white spelt flour, plus some extra for the tart pan
  • 75g (3oz) rice flour
  • ¼ tsp fine salt
  • 175g (6oz) unsalted butter, plus some extra for the tart pan

  1. Make sure the elderflower heads are free of insects and any wilted bits.
  2. Snip off the little flower heads, add them to the sugar and stir in. Cover and leave at room temperature to infuse for about 60 minutes.
  3. Butter your baking pan, line the bottom of the pan with parchment paper, butter the paper and lightly dust the entire pan with flour, shaking out any excess flour.
  4. Put the elderflower-infused sugar, flours, salt and butter into a food processor and combine for about 30 seconds or until lumps begin to form. OR do this by hand.
  5. Turn the mixture out on to a lightly floured baking parchment OR baking mat on your work surface and bring together into a rough ball.
  6. Press the dough evenly into your baking pan – best done with the back of a lightly floured cup measurement or glass.
  7. Prick the top with the tines of a fork or wooden skewer to prevent it from rising while baking.
  8. Wrap well and place in fridge for about 30 minutes.
  9. Preheat the oven to 150°C (300°F).
  10. Take the pan out of the fridge, unwrap the pan and bake the shortbread round for about 35 minutes or until it just begins to turn golden (you might need an extra 5 minutes baking time).
  11. Remove from the oven on to a wire cooling rack.
  12. While still a bit warm score the top with a knife into portions.
  13. Once cooled completely, remove from the pan and cut into pieces.
  14. Store in an airtight container for up to a week.

  • 3 frische Holunderblütenköpfe
  • 75g feinster Backzucker
  • 175g Dinkelmehl (Type 630), plus etwas für die Backform
  • 75g Reismehl (hell)
  • ¼ TL feines Salz (z.Bsp. Ursalz)
  • 175g Süßrahmbutter, plus etwas für die Backform
  1. Zuerst den Holunderblüten Zucker herstellen: dafür den Zucker mit den abgezupften Blüten mischen, abdecken und zirka 60 Minuten stehen lassen, um den Zucker zu parfümieren.
  2. In der Zwischenzeit die Tarte Form buttern, den Boden mit Backpapier auslegen, nochmals buttern, mit ein wenig Mehl ausstäuben und das überschüssige Mehl ausschütten.
  3. Nachdem der Zucker ‚parfümiert‘ ist, in einer mittleren Schüssel das Dinkelmehl mit dem Reismehl, dem Salz und dem Zucker mischen, dann die Butter dazu geben und entweder mit der Hand oder in der Küchenmaschine mischen.
  4. Den Tiehg auf leicht bemehltem Backpapier zu einem Kreis fromen.
  5. Den Teig in die vorbereite Tarte Form geben, glatt drücken, das Ganze einwickeln und zirka 30 Minten kalt stellen.
  6. Aus dem Kühlschrank nehmen, auswickeln.
  7. Dann den Teig in Stücke einteilen (mit einem Küchenmesser) und mit einer Gabel oder Holzspieß einstechen und bei 150°C zirka 35 Minuten leicht braun backen (kann auch 5 Minuten länger dauern).
  8. In der Form auskühlen, dann auf einem Kuchengitter weiter auskühlen lassen. Wenn er fast erkaltet ist, die vorgezeichneten Stücke mit einem Messer durchschneiden.

For more seasonal Elderflower recipes, go to:

  • Elderflower Bread (Holunderblüten Brot) (HERE)
  • Elderflower Cake with Strawberry-Elderflower Filling and Elderflower Icing & Elderflower Cordial (Holunderblüten Kuchen mit Erdbeer-Holunderblüten Füllung und Holunderblüten Sirup) (HERE)
  • Elderflower Fritters (Ausgebackene Holunderblüten) (HERE)


Recipe – Giant Couscous Salad

Although I love the feeling you get when a job is finally finished, I have come to realise I am the messiest painter ever…I managed to get paint on the walls, floor, sofa, iPad (I hope Ian isn’t reading this! haha), my feet, my clothes, my hair and face!

After a four hour ceiling-painting session today, I think I am done with DIY for this half term! I rewarded myself with a long bath and a face mask and am going to relax for my last few days off.

Today’s recipe is one I have made a few times for BBQs and it has always gone down a storm! I went through a stage of buying a similar salad from Sainsbury’s then decided I would try and beat it and make my own version. Giant couscous can be tricky to find but I managed to get a box in good old Waitrose. I love the texture of this couscous so would definitely recommend trying to source some rather than using the regular stuff.

The great thing about this recipe is that you can tweak it to match what vegetables or cheese you like – I wanted to give mine a slight middle-eastern twist so got some ideas from Ottolenghi recipes. I’ve kept the amounts quite vague as it is completely up to you how much of each ingredient you add!

A handful of cherry tomatoes, halved

Roasted artichoke hearts, quartered (the kind that comes in the jar!)

Feta cheese, cubed or crumbled

A drizzle of pomegranate molasses

Fresh mint, finely chopped

o Begin by roasting your cherry tomatoes. Preheat the oven to 180°C, Gas Mark 4 and place your tomatoes in an ovenproof dish

o Drizzle over the olive oil, salt, pepper and a pinch of dried thyme

o Roast for about half an hour then allow to cool

o Now for the couscous! In a deep frying pan, lightly fry the couscous in a drizzle of olive oil until it has taken on a golden brown colour

o Add 200ml of cold water to the couscous and allow it to absorb the liquid until plump and soft – this should take about 15-20 minutes with regular stirring

o While the couscous and tomatoes are cooling, you can assemble the rest of the salad

o In a large bowl, add the green and black olives, cucumber, spring onion, artichokes

o Finally, add the giant couscous, tomatoes and feta

o Finish with a drizzle of pomegranate molasses and the fresh mint

I could eat a big bowl of this on its own but it’s a great side dish too – we had ours with lamb meatballs (Ian’s secret recipe!) and some flatbread…delicious!



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