mat osv.

makes 3 – 4 servings 

 

ingredients:

· 1 kg potatoes of your choice, cut into wedges (approx. 2.2 lbs / 35 oz)
· 1 cup fresh dill (or other herb of your choice; rosemary and thyme being my second and third favourites)
· juice from 1 lemon, optional
· maldon salt, optional and to taste
· freshly ground black pepper, optional and to taste 

directions:

1. Chop the potatoes into relatively thick wedges, place in a bowl and add in chopped fresh herbs and lemon juice if you want some zest to them. Coat them evenly using your hands, grab a baking tray and line them up. This recipe makes two batches aka. two baking trays. Drizzle on a few pinches of maldon salt and freshly ground black pepper if desired. Bake in a preheated oven at 215 degrees Celsius/420 degrees Fahrenheit for 20-30 minutes before flipping them over and putting them back in the oven to bake for another 10 minutes or so.

After that, simply serve and enjoy!

Crust: 
100g roasted peanuts, ground 
1 tbsp (7g) unsweetened cocoa powder
100g raisins
pinch salt

Filling: 
3 bananas (360g), very ripe
250g (1 cup) peanuts, roasted*
1/3 tsp salt

*Just roast peanuts in a small saucepan over medium-high heat, stirring occasionally, until their sides brown a little bit.

1) Make the crust: Place all ingredients into the food processor and pulse until it comes into a ball. Using your fingers, press the mixture into a 18cm baking pan. Place into the fridge while you make the filling.

2) For the filling, grind peanuts in a food processor until they look like peanut butter (It will take a few minutes, just keep grinding and you'll see how they turn into peanut butter. Easy!). Add bananas and salt and pulse until the mixture becomes smooth. 

3) Pour the filling onto the crust and place into the freezer overnight. Remove from the freezer and let thaw for 10-15 minutes before slicing. Enjoy!!

1 box of firm tofu
2 large tomatoes or 3-4 small
1 big yellow onion
2 cups frozen peas
5 tbsp cooking oil ( anything you use)
2 tbsp cashew nuts
1/2 cup half n half or cream
1 tsp sugar

SPICES
1tsp cumin
2 tbsp homemade spice blend (the one I just shared with you)
salt to taste

Puree the tomatoes and cook till it is reduced to half or less and looks like a thick paste. Keep aside.

Preheat oven to 375F. Cut the tofu to desired cube sizes and toss it in 2 tbs oil and a little salt. Arrange in baking tray and bake for 12 min, turn them around and bake for another 10 min till it’s roasted to a golden brown color.

Finely chop onion. Heat a saucepan, add 2 tbs oil and add cumin when it splatters add finely chopped onion. Roast till translucent NOT BROWN, brown will change the color of the curry and make it darker and I don’t want that. Add the tomato puree, spice blend, salt, sugar and stir and let it simmer. Now add the half and half and 1 cup or more of water till the gravy is of required thick consistency.  Now add the roasted tofu and frozen peas and bring to a boil.

 

4 tbsp of coriander seeds

2 tsp cumin seeds few pepper corns (8-10)

3/4 cinnamon stick (less than half an inch)

3-4 red kasmiri chili ( I prefer to use the one which adds more color than heat)

7-8 peanuts (raw)

2 tsp sesame seeds

1 walnut

 

When You make this in large quantities just multiply the amount. This proportion lasts me for 3-4 dishes (we are a family of 3). You can use it exclusively as the main spice blend or pair it with garam masala if you like your dish to have more flavor, make sure you use only a pinch of garam masala.

 

You can use it on okra, long bean, cluster beans, stir fried potatoes, turnip, pumpkin, or you can also make some panner curry, daal fry, to name a few.

 

Dry roast the coriander, cumin, pepper and cinnamon. let it cool. Dry roast the sesame till very light brown, let it cool. Try roast the peanuts, let it cool.

 

Eggplant + tomato curry with buttered millet
This curry can be made vegan, simply by using olive oil in the curry and millet. Any leftovers will happily store in a covered container in the fridge for 2-3 days. I left chilli out of this so my kids would eat it, however 1 long red chilli, de-seeded and finely chopped would be lovely in here. Just add it along with the garlic and ginger.
Serves around 3-4, as part of a larger meal. It's easily doubled to feed a crowd.

1 large eggplant (aubergine)
1 teaspoon fine sea salt

2 tablespoons olive oil or ghee
3 cloves garlic, finely chopped
1 tablespoon finely grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
a good pinch ground cinnamon
3 large tomatoes, cores removed and finely diced
2-4 tablespoons water
the juice of 1/2 lemon
coriander (cilantro) leave, to serve

1 cup (210g) hulled millet
butter, ghee or extra virgin olive oil


Chop the top off the eggplant, then dice into 1cm pieces. Place in a large bowl, sprinkle over the salt and then mix well to evenly distribute. Set aside for 20-30 minutes. Meanwhile get all the ingredients ready for the curry (chopping garlic, grating ginger etc). 

Place a saucepan over medium-high heat. Add a splash of olive oil or a little ghee then add the millet. Cook, stirring often for a minute or so, until toasty smelling. Remove from the heat and carefully add 2 cups cold water (it will splutter a little so be careful). Return to the heat, add a good pinch of sea salt and bring to the boil. Reduce heat to the lowest setting, cover with a lid and cook for 20 minutes. Remove from the heat and set aside for 5 minutes before fluffing it up with a fork. Add a good knob of butter/ghee/splash of extra virgin olive oil and set aside with the lid on until needed.

Squeeze as much liquid from the eggplant as you can (discard liquid). Heat a large frying pan over medium heat. Add olive oil/ghee, then the eggplant. Cook for 4-5 minutes, stirring often until golden and tender. Add the garlic and ginger and cook whilst stirring for 30 seconds, add the spices and cook 20 seconds or so until fragrant. Add chopped tomatoes and a touch of water (just enough to stop the base from catching and burning). Reduce the heat and partially cover the pan with a lid and cook for 10-12 minutes until the tomatoes have collapsed and formed a lovely thick sauce and the eggplant is meltingly soft. Taste and adjust seasoning and add lemon juice. Serve curry with buttered millet, scattered with coriander (cilantro) leaves.

eggplant curry recipe
As mentioned above, like most curries this recipe keeps well, and actually improves with time. If you have leftovers simply reheat the next day, re-check seasoning, adding more salt if needed and serve on freshly steamed rice. I like to use ghee (see recipe below) in curries for the authentic flavour it gives. It is lactose-free, but if you avoid dairy altogether simply use a neutral vegetable oil like rice bran oil. I like to use whole cumin seeds, but by all means use ground cumin if that's what you have. Make sure you use regular brown onions in this recipe, red onions have a higher sugar content and tend to burn too easily in curries like this, where long, slow cooking is required.  Serves 4-6

• 2 medium (800g/1lb 12oz) eggplants (aubergine) 
• 3 Tbsp ghee/vegetable oil
• 1 medium onion, finely diced
• 2.5cm (1 inch) piece of fresh ginger, grated
• 6 cloves garlic, crushed
• 1 tsp fennel seeds
• 1 tsp cumin seeds/ground cumin
• 1 Tbsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne or a small pinch of chilli powder
• 1 tsp sea salt
• 400g tin (14oz) chopped tomatoes
• a small handful of fresh coriander/cilantro leaves to garnish (optional)

Wash eggplants and dice into 2 cm cubes.

Heat ghee/oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally for about 10 minutes until a deep golden brown colour. (Be patient and don't be tempted to rush this stage).

Add the grated ginger, crushed garlic, fennel and cumin seeds. Cook for about 2 minutes until garlic and ginger are fragrant. Add ground coriander, turmeric, cayenne/chilli powder and salt. Cook for 30 seconds. Add the diced eggplant and stir well to coat evenly with spices. Pour in the tin of chopped tomatoes, give it a big stir, then place the lid on and continue to cook over low-medium heat for about 10-15 minutes. Check and stir a few times to ensure it's not catching on the bottom. Turn temperature down a little if need be.

When the sauce has thickened and the eggplant is meltingly soft, check the seasoning once more. Serve sprinkled with coriander/cilantro leaves and steamed rice. Enjoy!

For 2 people

2 salmon fillets

* 2 tbsp black beans, rinsed and finely chopped

Sarah Bs Tandoorikryddblandning
4 g / 2 tsk chili (eller cayenne)
4 g / 1 msk kardemumma (malen eller frön)
20 g / 4 msk spiskumminfrön
11 g / 2 msk korianderfrön
½ hel muskotnöt, malen
15 g / 2 msk malen gurkmeja
5 g / 2 tsk hela nejlikor (jag gillar inte nejlika och uteslöt detta)
2-3 stänger / 15 g kanel
15 g / 2 msk paprikapulver

Gör så här:
Lägg samtliga ingredienser förutom gurkmeja och paprikapulver i en kaffekvarn eller mortel och mixa tills de blir till pulver. Tillsätt gurkmeja och paprika. Förvara blandningen i en glasburk svalt och mörkt. Kryddorna håller sig i upp till 6 månader.

Whole Roasted Tandoori Cauliflower with Mint Chutney
4-6 port.

1 stort blomkålshuvud, väl avsköljd, blad borttagna

Tandoorimarinad
4 vitlöksklyftor
1 msk finhackad ingefära
1 msk tandoorikryddblandning
juice från 1 citron
1 tsk havssalt
120 ml turkisk yoghurt (veganer kan använda soyayoghurt eller kokosgrädde)

Gör så här:
Mortla ihop vitlök och ingefära till en massa. Tillsätt tandoorikryddblandning, citronjuice och salt och mortla ihop. Vik ner yoghurten. Täck samtliga sidor (även undersidan) av blomkålshuvudet med marinaden. Låt vila i kylen i minst en timme eller upp till 12 timmar. Värm ugnen till 200°. Grädda i mitten av ugnen på en bakplåt klädd med bakplåtspapper i ca 45-60 minuter eller tills grönsaken är genomgräddad. Toppa med färsk koriander och ringla över lite olivolja. (Jag toppade även min med färsk lila blomkål.) Servera omgående tillsammans med quinoa, kikärter och mint chutney.

Mint Chutney
ca 2 dl sås

5 dl löst packade färska myntablad
2 ½ dl löst packad färsk koriander
1 schalottenlök
½ röd chili, finhackad (kan uteslutas)
juice från 1 lime
0,75 dl yoghurt (veganer kan använda soyayoghurt eller kokosgrädde)
1 msk extra virgin olivolja
ett par nypor havssalt
1 msk rå honung

Gör så här:
Blanda ihop samtliga ingredienser i en blender eller med en stavmixer tills du får en grov sås som likar pesto. Smaka av och justera kryddningen om så skulle behövas. Chutneyn håller sig i upp till 5 dagar i kylen.

Serves 4 to 6 as an appetizer.

Ingredients:
For the ricotta:
4 cups whole milk
1/2 cup heavy cream
1/2 tsp salt
2 tbsp freshly squeezed lemon juice

 

For the rest of the tartine:
8 to 12 slices of crusty bread
2 tbsp olive oil
1/2 tsp table salt
a few grinds of black pepper
1/4 cup basil leaves, loosely packed
1 lb heirloom tomatoes, thinly sliced
flaky sea salt, such as Maldon, for serving (optional)

 

Instructions:
For the ricotta:
Set a large fine mesh sieve over a large mixing bowl. Drape a cheesecloth over the sieve.

 

Combine milk, cream, and salt in a medium saucepan. Gradually heat the mixture, stirring constantly so the bottom does not scorch. Once mixture is frothy but not boiling (this will happen between 180 and 190 degrees F, you can just eyeball it if you don't have a thermometer, it's really quite forgiving), quickly add lemon juice and give it a few good stirs until you see curds forming. Turn off heat and let mixture sit for 5 minutes before pouring it through the cheesecloth. Let strain for about 1 hour, adjusting the time based on how dense you want it, keeping in mind that chilled ricotta will be a bit more firm than room temperature ricotta. Transfer to a small bowl. You can use it right away or cover and refrigerate for a few hours.

 

For the tartine:
Preheat oven to 450 degrees F. Brush each slice of bread with olive oil and season with salt and pepper. Transfer to a baking sheet and place in oven for 5 minutes until slightly toasty. When the bread is cool enough to handle, smear on some ricotta, top with a few basil leaves, a few slices of tomato, and finish with a sprinkle of flaky sea salt and black pepper.

Ingredients

1 small fresh baguette

10 fresh figs, sliced

1 cup ricotta

2 tablespoons chives, chopped

½ cup microgreens

Honey, to drizzle

Sea salt

Pepper

 

Instructions
Heat cast iron skillet over medium heat. Slice bread into ~10 ½ inch thick pieces.

Brush bread with olive oil on both sides, sprinkle with salt and pepper, and toast.
Layer ricotta, figs, microgreens and chives on toast. Drizzle with honey. Serve immediately.

Skillet Muffins
250g Whole wheat flour
100g Spelt Flour
250g Strong White flour
450g water
5g fresh yeast
 
Pre-ferment | In a large bowl, mix luke warm water, yeast and 200g white flour. Cover and let sit for 3-4 hours in a warm environment or until it has doubled. 
Add remaining flours and mix into a soft dough. Knead for about 10 minutes and allow to rise for 30 minutes. With the help of a wet spatula, stretch dough from opposite ends and fold into centre. Cover and let rise until it has doubled in size. Repeat the process a second time. Allow to rest for 15 minutes. Cut and shape dough into 40g balls and place on floured surface. Leave to rise for 10-15 minutes. Meanwhile, place skillet on medium to high heat. Cook muffins on each side until a tanned crust forms. leave to rest on the side of the pan. This allows them to cook thoroughly. 


Pattypan Muffin Burgers (for 2)
1 Pattypan squash
1 clove of garlic
1 bell pepper
1 tomato
1 small red onion
Goats Cheese
Cress/ salad leaves
Radish top salsa verde
salt/ pepper
EVVO

Blacken peppers straight on flames (coals or gas). When the entire skin has turned black, place in a sealed plastic bag for 5 minutes. Remove blackened skin under running water. Slice and season with EVVO, salt, pepper. Set aside. 

Cut tomatoes into thick slices, onions into wafer thin slices. Slice cheese. Thoroughly wash and drain salad. 

Slice Pattypan squash into thick circles. Rub with crushed garlic, salt, pepper, EVVO. Leave to marinate for 15 minutes or so. Place a skillet on medium to high heat. Sear squash for 5 minutes on each side or until golded brown. Allow each side to be seared before turning. 

Assemble burger making sure to lightly coat with EVVO (no soggy muffins). Cheese, over hot squash (melty) and pesto over leaves.

INGREDIENTS
For the veggie burgers
1 can (14 ounces) black beans (about 1 3/4 cups), drained, rinsed and mashed
1 cup carrots, grated
1/3 cup fresh cilantro or parsley leaves
2 large garlic cloves, minced
1/4 cup shallots, diced
1/2 cup sunflower seeds
3/4 cup almond meal
1/2 tbsp. olive oil
1 tbsp. gluten-free tamari (soy) sauce
1 tsp. chilli powder
1 tsp. cumin
1 tsp. oregano
1 large egg, beaten
salt and pepper, to taste

 

For the guacamole
1 ripe avocado, mashed
2 tbsp chopped cilantro
juice from 1/2 lime
Salt/pepper

 

DIRECTIONS
Pre-heat the oven to 350F. Line a baking sheet with parchment paper or greased tin foil.

 

In a large bowl, mash the beans into a paste, leaving a few beans in tact for texture. Stir in the rest of the ingredients. You might think this won’t come together, but it will, trust me. Mix well to combine.

 

With slightly wet hands, shape the dough into 8 patties. Pack the dough tightly to help it hold together during cooking and place the patties on the prepared baking sheet.

 

Bake the patties for 15 minutes, gently flip them, and bake for 15-20 minutes more, until the patties are firm and golden. While the patties are baking, make the guacamole.

 

When your burgers are down, plate on a bed of spinach, and top with the guacamole. Dig in!

3 port.

• ca 70 g salladsblad av något slag
• ca 300 g broccoli
• 4 goda tomater
• 1 stor mogen persika
• ca 120 g pasta, skruvar t ex
• 150 g fetaost
• 1-2 dl turkisk yoghurt
• färsk persilja
• rostade pumpakärnor
• 4 torkade aprikoser
• olivolja
• vinäger, av nåt slag
• salt
• svartpeppar

Koka upp pastavatten med salt i en stor kastrull. Släng i pastan och koka den al dente. Har du en hög kastrull och vattnet inte går ända upp till kanten kan du passa på att ångkoka broccolin samtidigt genom att sätta en sil över och lägga broccolibuketterna där. Har du inte de rätta verktygen slänger du bara ner broccolibuketterna mot slutet av koktiden och kokar dem med pastan. Smidigt och lätt. Spola av allt i kallt vatten. Salta broccolin.

 

Skölj salladen och klyfta tomaterna. Hacka persilja och torkade aprikoser. Tärna persikan. Strimla salladslöken.

 

Grunda tallrikar med sallad, på med lite pasta och broccoli, tomater och persika. Sprinkla över olivolja och lite vinäger. Salta och peppra. Toppa med pumpakärnor och aprikoser. Servera med fetostkräm som du gjort genom att mosa fetaost med yoghurt och pepprat lite.

 

Bröd till om man så vill. Och flädersaft för de flitiga. Och så har man en middag på en kvart. Eller lunch.

Receptmakare: Fru Palsternack

1/3 cup brown sushi rice


1 1/2 cups water


2 tsp tamari


1 tsp miso paste


1 tsp black sesame seeds


1/3 cup edamame


3 kale leaves (shredded)


1 carrot (julienned)


4-5 shiitake mushrooms (cut in quarters)


1 tbsp rice bran oil


100g marinated japanese tofu


1 tbsp shredded nori


1/2 avocado

Start by bringing the water to the boil in a small saucepan. Add in your brown sushi rice and let cook for 15-20 minutes until tender. Once cooked, strain any excess liquid, mix in 1 tsp of the tamari, 1/2 tsp of the miso paste and the sesame seeds. Mix together and set aside.

 

Gently steam the edamame for 5 minutes and add in the kale leaves in the last minute. Place the edamame, carrots and kale in different areas of the bowl neatly.