mat osv.

Ingredients (for four portions):

One head of romaine lettuce or other greens
About 12 small new potatoes
100 g haricots verts (french green beans), washed and trimmed
Half a cucumber
One large or two medium-sized beet root, cooked and peeled
Three tablespoons of capers
One cup of black olives, pitted
Two eggs (if using)
Half a cup of chopped parsley
Two cloves of garlic
Five tablespoons of olive oil
One tablespoon balsamic vinegar
One tablespoon lemon juice
One teaspoon Dijon mustard
Half a shallot
Salt and freshly ground pepper

Preparation:

For the dressing, mince the shallot (save a few rings to add to the salad later), mash the garlic and whisk them together with olive oil, balsamic vinegar, lemon juice, and mustard; season to taste with salt and pepper and set aside.

Bring potatoes and water to boil in a pot and cook until potatoes are tender, about eight minutes. Cut the potatoes in halves or quarters and toss with a few spoons of vinaigrette in a bowl; set aside. Cook the beans in lightly salted water until tender but crisp, about five minutes; transfer them immediately to a bowl with ice water when done, then drain and coat them with vinaigrette in a separate bowl. Meanwhile, boil the eggs (if using) for six to eight minutes, depending on which consistency you prefer.

Cut or tear the lettuce into smaller pieces and mix with the remaining vinaigrette. Cut the beet in small cubes and the cucumber into thin slices. Arrange the lettuce on the plates or a serving platter, place the beets, cucumbers, potatoes, beans, shallot rings and olives on top. Peel the eggs (if using), slice them in quarters and arrange them on the plates or platter. Sprinkle with parsley and capers and drizzle the remaining dressing over the salad. Season well with salt and fresh pepper.

 

laxfiléer solrosfrön & pumpakärnor
→ smeta på honung & frön på filéerna, ugnsbaka i ca 15 minuter i 200°C

 

till salladen
quinoa
äpple
zucchini
rödlök
grönsallad

2 dl kikärtor (sköljda och väl avrunna)
1 dl jordnötssmör
1/3 tsk vaniljpulver
1 tsk bakpulver
2-3 msk honung (för vegansk alternativ använd agave)
en nypa salt om nötsmöret du använder är osaltat
50g choklad, antingen hackad eller “chips” (svensk översättning: “duttar”)

 

Ha i allt (utom chokladen) i en mixer och ja – mixa. Lite beroende på vilket nötsmör du använder blir det någonting mellan smet och deg, och det spelar ingen större roll utan var mer noga med att smaka av med honung/agave och salt. Rör i nötterna och klicka sedan ut smeten på en bakplåtspappersklädd plåt. Får du en mer deg-konsistens kan du med fuktade händer rulla den till bollar som du sedan plattar ut på plåten. Kakorna varken växer eller flyter ut under gräddning. In i ugnen på 175 grader i ca 10 minuter.

 

 

 

 

Warm Barley Salad with Sautéed Asparagus and Wilted Spinach

3 cups pearled barley, cooked
1 medium bunch asparagus, ends trimmed
2 cups fresh spinach
1 shallot, minced
2 tbs olive oil, divided
salt and pepper

In a large skillet over medium high heat, warm 1 tbs olive oil until shimmering. As skillet is heating, coarsely chop asparagus. Add to heated skillet with a generous seasoning of salt and pepper and cook, stirring frequently until softened, about 5 minutes. Add shallot and cook for about 1 minute more. Add barley, additional 1 tbs of olive oil and toss to combine. Reduce heat to low, add spinach and toss to combine again. Let spinach wilt, remove from heat and serve warm or at room temperature.

Chive Waffle Tartine with Oyster Mushrooms and Leeks

My Favorite Waffles recipe - with chopped chives added
1 large bunch oyster mushrooms, cleaned and roughly chopped
1 large leek, cleaned and chopped 
6 oz creme fraiche
1 tbs olive oil
salt and pepper 

In a large sauté pan over medium high heat, warm olive oil until shimmering. Add leeks and mushrooms, season generously with salt and pepper. Cook, stirring occasionally until mushrooms have softened and leeks become semi-translucent, about 5 minutes. Divide waffles into sections, let cool slightly. 

To serve, top waffle with a dollop of creme fraiche and a generous portion of leek and mushroom mixture.

 

My Favorite Waffles
3 eggs
1 1/2 cup soured milk
1/2 cup canola oil
1 3/4 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

To begin, preheat your waffle iron to its specifications. In a large mixing bowl, whisk the eggs, soured milk and canola oil together until smooth. In a separate bowl mix flour, baking powder, baking soda and salt. Pour the dry ingredients into the wet and stir until smooth.

Prepare the heated waffle iron with cooking spray. Pour generous amount of batter into the middle of the iron until it's covered completely. Cook for 3 minutes. Repeat with remaining batter and serve immediately.