mat osv.

2 bröd
1 dl fullkornsdinkel
0,5 dl naturell yoghurt
0,5 tsk bikarbonat
1 nypa salt
1 liten morot eller 0,33 stor

Blanda alla torra ingredienser och finriv moroten. Blanda ihop resten och forma två små, platta brödkakor. Stek på medelhög värme, gärna under lock, tills att de är helt genomgräddade. Prova gärna genom att skära en itu.

(källa)

I salladen : champinjoner, nektarin, gröna/gula vaxbönor & räkor.

Marinera i ingefära/chili/sambal oelek/lime, toppa med färsk koriander & sesamfrön.

Dressing på tahini, citron & yoghurt, om man vill så klart.

1 portion
0,5 mogen avokado
0,75 dl kesella
0,5 banan

lingon
granola 

Mixa alla ingredienser och servera omedelbart toppad med lingon och granola.Om du väntar kommer moussen mörkna, på grund av avokadon och bananen.

raw oats and raw milk, topped with chopped apple, banana and blueberries.

Salmon burger cooked in butter, garlic, cayenne pepper, dill, and a bit of lemon juice.

On slightly toasted bread with lettuce and avocado.

SQUASH PASTA WITH YOGURT, PEAS AND CHILE

2 cups yogurt

1/2 cup olive oil
4 cloves garlic, minced or pressed
2 cups fresh or frozen peas
1.5 – 2 pounds summer squash of choice
1/2 cup pine nuts
1/2 – 1 teaspoon chile flakes
1 cup fresh basil leaves, torn
8 ounces Feta cheese, crumbled
Sea salt
Cracked black pepper

In a food processor, pulse the yogurt, 1/4 cup of olive oil, garlic, and 2/3 cup of the peas until combined. Set aside.

Using a julienne slicer for thin strands or a regular vegetable peeler for wider ribbons, slice the squash. It can be a little tricky. Work around the squash as you make your way towards the center of the vegetable. You may lose some of the squash in slicing. So it goes!

Warm two tablespoons of olive oil In a large skillet over medium-low heat. Add the squash and saute until just soft, about 3 to 4 minutes, stirring occasionally. You may have to cook the squash in two batches.

While the squash cooks, warm the remaining two tablespoons of olive oil over medium heat in a small skillet. Add the pine nuts and chile flakes. Cook, stirring often, until the pine nuts are golden brown, about 4 minutes. Set aside.

Add the yogurt sauce to a large mixing bowl. Toss the squash pasta carefully with the sauce. Add the remaining peas, fresh basil leaves, Feta, and the toasted pine nuts. Add 1/2 to 1 teaspoon of sea salt, according to taste, along with a generous sprinkle of cracked pepper. Give another careful toss. Best served immediately.

VIA

 

 

 

 

 

 

 

 

 

Roasted Beetroot & Pickled French Melon Salad

 

3 beetroots
Preheat the oven to 375°F. Cover the Beets with aluminum foil and roast them until tender, 40 to 45 minutes. Remove them from oven and cool the beets. Take the skin off and slice thinly on a mandolin.

Fig and Melon Salad with Creamy Lemon Vinaigrette
serves 4-6

VINAIGRETTE
2 tablespoons lemon juice
3 Tablespoons Olive oil
1 teaspoon honey
1 tsp champagne vinegar
1 Tablespoon heavy cream
Salt and lots of pepper

 

SALAD
1/2 head red lettuce, washed and torn into bite-size pieces
1/2 small tuscan melon peeled, seeded and cubed or sliced
1/2 small red onion, thinly sliced
5-7 fresh, ripe figs quartered
feta

Combine the ingredients for the vinaigrette in a small bowl and whisk to combine. Taste and adjust the seasonings remembering that the melon and figs are both sweet so you want the vinaigrette to be quite bright and pop-y.
 
Toss the melon, lettuce and red onion in a bowl along with the vinaigrette.
Put the dressed greens on a platter and finish with the fresh figs along with some crumbled feta.
Enjoy immediately.