69. Spicy hummus
68. Kalljästa frallor
67. Raw ice cream
Time for preparation: 5 min.
Serves: 4.
You will need:
- 1 cup frozen strawberries
- 3 ripe frozen bananas
- 2 tablespoons nuts milk
1. Blend the frozen strawberries with the nuts milk until a sorbet like texture with the S knife.
2. Add the frozen bananas and blend until it’s all mixed up, creamy & fluffy. The bananas should be very ripe and frozen for at least 24 hours.
3. Serve right away or store in the freezer.
66. Italian strawberry tart
65. Strawberrysalad
64. Zucchini och getost
63. Spring salad
Wild Cress, Butter Lettuce, Wild Violets, Hazelnuts, Avocado, Red Spring Onion, Champagne Vinaigrette
Ingredients:
1 head butter lettuce, torn into pieces
1 bunch wild foraged cress
1 handful wild violets
1 handful hazelnuts
1 ripe avocado, sliced
1 red spring onion, sliced into rings
1 T. champagne (or other) vinegar
2 T. olive oil
1 t. Dijon mustard
salt and pepper to taste
Method:
+ Place all of the salad ingredients except for the violets in a serving bowl.
+ Place the vinegar, oil, mustard, salt and pepper in a small jar and shake vigorously until well combined.
+ Pour the dressing over the salad and toss it well. Garnish with the violets. Serve immediately.
62. Pea shoot salad
PEA SHOOT SALAD WITH FAVA BEANS
Serves 4
1/4 pound pea shoots
1 pound fava beans, shelled
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, halved and sliced lengthwise
3 tablespoons olive oil
1 tablespoon Balsamic vinegar
salt + pepper
Bring a small pot of water to a boil. Blanch the favas for no more than two minutes. Place them in an ice bath. When cool, remove the inner shell by either popping the bean out with your fingers or using a paring knife. Set aside.
Whisk together the olive oil and Balsamic vinegar. Add salt and pepper to taste.
Toss the pea shoots, radishes and slivered almonds with the dressing. Divide salad among four plates. Top each plate with a quarter of the fava beans and a quarter of the avocado. Serve and enjoy!
61. Sparris, couscous & kikärtor
60. Patty pan cakes
2 grated Patty Pan Squashes
Kosher Salt
1 cup Bread Crumbs
1 Egg, beaten
1/4 tsp. Onion Powder
1 Chocolate Bell Pepper, diced, about 1/4 cup (red bell pepper works fine as well)
1 cayenne pepper, diced
1 1/2 tsp. Old Bay seasoning
1 tsp. Horseradish Dijon Mustard
1 tbsp. Mayonnaise
Juice of 1/2 Lemon
Vegetable Oil and 2 tsp. butter for frying
Place grated squash in a colander and sprinkle lightly with salt to remove moisture. Let this drain for at least 30 minutes. Squeeze to remove additional liquid, the dryer the better.
Combine squash and all the other ingredients in a large bowl and mix well.
Form into patties using 1/3 cup of squash mixture. Rest patties in the refrigerator for 20 minutes. This allows the flavors to combing a little better but also sets up the patties better, making them easier to deal with when it comes to frying. Heat a small amount of oil and butter in a skillet. Once the oil is hot, place 4 cakes (leaving the remaining cakes in the refrigerator) in the skillet and fry 4 – 5 minutes per side (depending on how hot your oil is). The better you brown them, the better they taste. Once they are done frying, allow then to drain & rest on a paper towel for a couple minutes before eating. Repeat with remaining cakes.
Lemon yogurt dressing ingredients
1 cup Greek Yogurt Juice of 1/2 Lemon
Combine all ingredients except oil in food processor or blender. Pulse a few times to combine ingredients. With processor running, slowly pour in olive oil and continue mixing.
I topped a bed of arugula with bleu cheese and some lemon cucumber slices. On the salad I placed two cakes and drizzled the dressing all around.
59. Kikärtssallad
58. Bananglass
57. Romeldade nektriner
56. Briam med bönsallad
55. Feta&rödbetspaket
54. Sallads inspiration
[källa]
Jordgubbar, ruccola, fetaost.
Persika, mandel, ruccola.
Mandarin, granatäpple.
Räkor, hallon, haricovert.
Räkor, chili, ägg.
Vakelägg, lax.
