mat osv.

 

Ingredients

1 whole head garlic, top sliced off crosswise

1 teaspoon olive oil

¼ cup tahini

⅓ cup water

Juice of 1 lemon (2-3 tablespoons)

1 teaspoon Dijon mustard

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

3 cups cooked cannellini, great northern, or navy beans (or 2 cans white beans, drained and rinsed)

1 large or 2 small stalks celery, finely chopped

2 tablespoons minced shallots (substitute green onion)

¼ cup loosely chopped, fresh dill (substitute 2 tablespoons dried dill, or you can try another herb of choice)

Optional toppings: sliced radish or avocado, marinated artichoke hearts, arugula or other greens, sprouts, etc.

 

Instructions

- Preheat the oven to 375F. Rub the teaspoon of olive oil over the exposed garlic cloves. Wrap the whole head of garlic in foil and place on a baking sheet. Roast for 35-40 minutes, or until the head of garlic is very soft and the cloves are lightly golden.

 

- Place the tahini, water, lemon, mustard, salt, and pepper in a blender or food processor. Squeeze all of the cloves of garlic from the roasted head into the blender. Blend the ingredients on high till creamy and smooth.

 

- Place the beans, celery, shallot, and dill in a mixing bowl. Add about three quarters of the dressing (you may want to hold off on using all of it until you mix up the salad and see whether you'd like to use more). Use a potato masher or fork to mash the dressing up with the beans and to smash about half of the white beans (you want half of them to stay whole). Taste the salad, add more dressing as needed, and season to taste with salt and freshly ground pepper.

 

- Spread the salad on toast and top with toppings of choice. Serve.

 

Notes

Leftover salad will keep in an airtight container in the fridge for up to 4 days.

tortillabröd med : avokado halloumi tomat gurka hummus yoghurt/myntasås och jordgubbar.

källa
ingredients
1 medium sweet potato, chopped into 1-inch cubes
drizzle of olive oil
1 zucchini, chopped
1 teaspoon dried harissa spice (see note below)
2 pitas, sliced in half
1 small avocado, diced
a few salad greens (ie, baby arugula)
salt & pepper
optional: a few pickled onions, sprinkle of hemp seeds, red chile flakes

yogurt sauce:
1 tablespoon olive oil
1 teaspoon dried harissa spice
1/2 cup greek yogurt
squeeze of lemon
salt & pepper, to taste
optional - quick pickled onions: (this will make extra)
1 small red onion
white wine vinegar (enough to fill a jar of onions)
a few pinches of cane sugar and salt

 

 

instructions
Preheat oven to 400 degrees. Toss chopped sweet potato cubes and arrange on a baking sheet with parchment. Toss with a little olive oil, salt & pepper. Roast until golden brown (25-30 minutes).
Meanwhile, chop your zucchini into about 1-inch pieces. Place on a towel to dry out a bit before you roast it. Halfway through the sweet potato roasting time, toss zucchini with olive oil, salt and pepper and pop it into the oven. Roast the zucchini until golden brown and tender but not mushy (about 15 minutes).
Meanwhile stir together the ingredients for the yogurt sauce. Set aside.
Remove sweet potatoes & zucchini from the oven, and toss them together with some of the dried harissa spice.
Warm pitas (in the oven, toaster, or microwave), then fill with the veggies, avocado, pickled onion, hemp seeds, and serve the yogurt sauce on the side.

notes
I use dried jarred dry harissa spice from whole foods (in the spice section). If you don't have any, sub in a mix of chile powder, coriander, garlic, cumin, cayenne, and salt. (Or really, any spices you like - a curry blend would be delicious here too). You can also use jarred harissa paste instead of dry, just be sure to add it to taste since spice levels can vary.

vegan option: skip the yogurt and just make a paste from the olive oil and harissa. Add it into your pita to taste (it can be spicy).

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.

Green goddess mayonnaise

(makes enough for 4-6 sandwiches):
1/3 cup packed basil leaves
1/3 cup packed tarragon leaves
1/3 cup packed chopped chives
2 medium-large garlic cloves
2 anchovy fillets
zest and juice of 1/2 a lemon
1/4 teaspoon salt
1/2 cup good mayonnaise (such as Spectrum's olive oil mayonnaise)
 
Pickled spring onions

(makes enough for 4-6 sandwiches):
2 spring onions, bulb thinly sliced
1/2 cup white wine vinegar
2 teaspoons sugar
1 teaspoon fine sea salt
1/4 teaspoon black peppercorns, lightly crushed
 
Per sandwich
2 slices pan bread (I like something with a neutral flavor such as Josie Baker's Wonderbread)
1/2 a small, ripe avocado, sliced
2 fat slices fresh mozzarella
1 medium-sized green zebra tomato (or other heirloom tomato), sliced
a few thin slices cucumber
several slices pickled onion
a handful of sprouts (such as broccoli sprouts), rinsed and dried
a couple of small lettuce leaves (butter or romaine), rinsed and dried