Plättar med sötpotatiskräm, grönkål och kanderade nötter

I betalt samarbete med Falksalt

Med bakpulver i smeten blir plättarna lite fluffigare - perfekt när de ska serveras som aptitretare eller “finger food”! Låt säsongen avgöra vad du toppar dina plättar med!

Plättar med sötpotatiskräm, grönkål och kanderade nötter

6-8 portioner på en buffé

Plättsmet

4 dl havremjöl

5 dl havredryck

1 msk bakpulver

olja att steka i

1/2 tsk salt Falksalt finkornigt Himalayasalt

Ingredienser

2 medelstora sötpotatisar

1 tsk färsk ingefära, riven

2 msk vatten

50 gram hackad grönkål

1 rött äpple

2 tsk kallpressad rapolja

Falksalt flingsalt från havet med jod

Kanderade nötter

1 stor näve blandade naturella nötter, exempelvis hasselnötter utan skal, mandlar och valnötter

2 lönnsirap eller honung

Falksalt flingsalt från havet med jod

Gör såhär

Vispa ihop ingredienserna till plättarna, ställ åt sidan i 15 minuter.

Värm ugnen till 200°C. Dela sötpotatisarna på mitten på längde, pensla snittytan med 1 tsk olja, lägg på en ugnsplåt med snittytan upp och baka i mitten av ugnen tills helt mjuka rakt igenom, ca 20-25 minuter. Låt svalna, gröp ut potatisen ur skalet och mixa tills slätt tillsammans med ingefära och vatten, smaka av med salt.

Massera grönkålen med 1 tsk olja och en nypa salt tills del mjuknar. Finhacka äpplet, eller skär i tunna stavar, och blanda med grönkålen.

Rosta nötterna i en torr stekpanna tills de blir lätt gyllene och det börjar dofta nötigt. Häll på lönnsirapen och låt koka in. Strö över en nypa salt och blanda ihop. Häll upp på ett bakplåtspapper och låt svalna. Hacka grovt.

Stek små plättar av plättsmeten. Toppa med sötpotatiskräm, grönkålssallad och kanderade nötter. Strö över en nypa flingsalt.

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With some baking powder in your pancakes they get a bit fluffier then the traditional thin pancakes - perfect when serves as an appetiser or finger food! Top with whats in season, and suits your occasion. During Christmas this is how I like to serve them!

Mini pancakes with sweet potato mash, kale and caramelised nuts

Serves 4 on a buffet

Mini pancake batter

4 dl oat flour

5 dl oat milk

1 Tbsp baking powder

oil for frying

1/2 tsp salt

Ingredients

2 medium size sweet potatoes 

1 tsp fresh ginger, grated

2 Tbsp water

50 grams chopped kale

1 red apple

2 tsp cold pressed rapeseed oil

Flakey salt

Caramelised nuts

1 big handful mixed nuts; hazelnuts, almonds and walnuts

2 Tbsp maple syrup or honey

Flakey salt

How to

Whisk together the ingredients for the mini pancake batter.

Pre heat the oven to 200°C. Cut the sweet potato in half of the length. Brush with oil. Bake in the oven until soft, about 25 minutes. Let cool, scoop out the potato from the peel and mix with ginger and water until smooth. Salt to taste.

Massage the kale with 1 tsp cold pressed rapeseed oil and a pinch of salt until soft and silky. 

Toast the nuts in a dry pan on medium heat until lightly golden, add the maple syrup and a pinch of salt. Stirr around. Remove from heat and put the caramelised nuts on a baking paper and let cool. Roughly chop.

Fry the mini pancakes. Then top with sweet potato mash, kale salad and caramelised nuts. Sprinkle with flakey salt. 

Brysselkålssallad med äpple och hasselnötter

I betalt samarbete med Falksalt

Ett grönt tillbehör till årets högtider - och tillfällen där emellan!

Brysselkålssallad med äpple och hasselnötter

4 portioner som sidorätt

Ingredienser

500 gram brysselkål

1 fänkål

2 röda äpplen

2 medjooldadlar, eller 1/2 dl torkade tranbär

1 näve rostade hasselnötter

Falksalt flingsalt Himalaya

Apelsin- och senapsvinägrett

2 msk kallpressad rapsolja

2 tsk dijonsenap

zest + juice från 1 färskpressad ekologisk apelsin

10 färska myntablad

Falksalt finkornigt himlalayasalt och nymalen svartpeppar

Gör såhär

Värm ugnen till 200°C. Skär bort nedersta biten av stammen. Pilla eventuellt bort de yttre bladen från brysselkålen, om de ser tråkiga ut. Dela större brysselkål på mitten. Lägg alla på en ugnsplåt, blanda med lite olja och en nypa salt. Rosta i mitten av ugnen i 15-20 minuter, tills brysselkålen mjukat något och blivit lätt gyllene.

Hyvla fänkålen och äpplena tunt på mandolin, eller skär tunt med en kniv. Kärna ur och finhacka dadlarna. Blanda fänkål, äpple, dadlar och hasselnötter med brysselkålen. Ringla över vinägretten, strö över lite nymalen svartpeppar och flingsalt.

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Brussels sprouts salad with apple and hazelnuts

Serves 4 as a side

Ingredients

500 grams brussels sprouts

1 fennel

2 red apples

2 medjool dates, or dried cranberries

1 handful toasted hazelnuts

Flakey salt

Orange and mustard vinaigrette

2 Tbsp cold pressed rapeseed oil

2 tsp dijon mustard

zest + juice from 1 freshly pressed organic orange

10 fresh mint leaves

Salt and freshly ground black pepper

How to

Pre heat the oven to 200°C. Cut away the bottom stalk part from the brussels sprouts, and remove any outer leaf if needed. Cut bigger ones in half. Put the brussels sprouts on an oven tray and roast for 15-20 minutes, until al dente and lightly golden.

Thinly shave the fennel and apples using a mandolin, or cut using a sharp knife. Deseed and finely chop the dates. Toss together fennel, apple, dates and hazelnuts with the brussels sprouts. Drizzle the vinaigrette over the whole thing, sprinkle with flakey salt and black pepper. 

Plant roast with nuts, porcini mushrooms and quinoa

Plant roast with nuts, porcini mushrooms and quinoa

Topped with kale chips and apple lingonberry compote

Serves 6-8 at a buffet

Ingredients

350 grams parsnip

300 grams celeriac

2 dl white quinoa (I use Swedish quinoa! Available online and in well-stocked eco shops)

40 grams dried porcini mushrooms or chanterelles (Same as 400 grams of fresh mushrooms. You can also use other mushrooms such as chestnut mushrooms or oyster mushrooms)

10 cm leeks

3 garlic cloves

3 sprigs of fresh rosemary, finely chopped

15 fresh sage leaves, finely chopped

150 grams of kale

1 1/2 dl almond flour

2 dl walnuts

3 Tbsp chia seeds

1 tsp flakey salt

1 pinch freshly ground black pepper

Kale Chips

100 grams of kale

1 teaspoon rapeseed oil

1 pinch of flake salt

Apple and lingonberry compote

3 red winter apples, for example Ingrid Marie

1 dl lingon, frozen works fine

For serving

Roasted almonds *

How to

Scrub the parsnips carefully. Cut the peel off the celeriac. Cut the veggies into large pieces, cook until soft in lightly salted water, for about 15 minutes. Pour off the water and let cool down. Mash until chunky

Cook the quinoa according to the instructions on the packaging. Soak the dried mushroom in hot boiled water for at least 10 minutes. Pour off the water and chop the mushroom. If you use fresh mushrooms, you just skip the soaking step and chop the mushrooms right away instead. Cut the leeks in half, finely chop and rinse carefully. Peel and finely chop the garlic. Fry the leeks and garlic in a drizzle of oil until they soften. Add mushrooms, rosemary, sage, salt and pepper and fry for a few more minutes.

Rinse and chop the kale. Chop the walnuts. Preheat oven to 200 ° C. Mix the root veggie mash, quinoa, mushroom, kale, almond flour, walnuts and chia seeds together using a wooden spoon until you get a smooth batter. Cover a bread tin with baking sheet and add the batter to the bread tin.

Bake the roast in the middle of the oven for 40 minutes, then pick up the loaf from the tin, place on a baking sheet, and bake for another 20 minutes. Let stand for 10 minutes before serving.

Kale chips: Lower the oven temperature to 125 ° C. Tear the kale into smaller pieces, remove the tough part of the stalk. Massage the leaves with oil and a pinch of salt until it gets soft and silky. Spread out on a baking sheet. Bake in the middle of the oven for 7-10 minutes, until you get crispy chips.

Apple and lingonberry compote: Dice the apples. Bring apple, lingonberry and a splash of water to a boil and let simmer until you get a smooth compote. Serve the Plant-roast topped with kale chips, apple and lingonberry compote and toasted almonds.

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Nöt- och svamplimpa med quinoa och rotsaker

Toppad med Grönkålschips och äpple- och lingonkompott

6-8 portioner på en buffé

I Storbritannien där stek är vanligt på julbordet är det numer även populärt att göra “stekar” på grönt, fyllda av smaker och olika texturer är de en ny favorit hos mig - och ett självklart inslag på den stundande högtidens bjudningar!

Ingredienser

350 gram palsternacka

300 gram Rotselleri

2 dl vit quinoa (Välj gärna svensk! Går att få ta i på nätet och i välsorterade ekobutiker)

40 gram torkad karljohansvamp eller kantareller (motsvarar ca 400 gram färsk svamp. Det går även bra att använda exempelvis kastanjechampinjon eller ostronskivling som du hittar färsk i butik)

10 cm purjolök 

3 vitlöksklyftor, finhackade

3 kvistar färsk rosmarin, finhackade blad

15 färska salviablad, finhackade

150 gram grönkål

1 1/2 dl mandelmjöl

2 dl valnötter

3 msk linfrön

1 tsk flingsalt

1 krm nymalen svartpeppar

Grönkålschips

100 gram grönkål

1 tsk rapsolja

1 nypa flingsalt

Äpple- och lingonkompott

3 röda vinteräpplen, exempelvis Ingrid Marie

1 dl lingon, frysta

Till servering

Rostade mandlar *

Gör såhär

Skrubba palsternackorna noga. Skär bort skalet från rotsellerin. Skär rotsakerna i stora bitar, koka tills mjuka i lättsaltat vatten, i ca 15 minuter. Häll av och låt ånga av. Mosa till ett bitigt mos.

Koka quinoan enligt anvisning på förpackningen.

Lägg den torkade svampen i blöt i hett vatten i minst 10 minuter. Häll av och strimla svampen. Använder du färsk svamp hoppar du bara över blötläggningssteget, och strimlar istället svampen. Dela purjolöken på mitten, strimla fint och skölj noga. Skala och finhacka vitlöken. Fräs purjolök och vitlök i lite olja tills de mjuknar. Tillsätt svamp, rosmarin, salvia, salt och peppar och fräs i ytterligare ett par minuter.

Skölj och finhacka grönkålen. Finhacka valnötterna.

Värm ugnen too 200°C. Blanda rotsaksmoset, quinoa, svampfräs, grönkål, mandelmjöl, valnötter och linfrö tills du får en jämn smet. Täck en avlång brödform med bakplåtspapper och tryck ut smeten i formen.

Baka limpan mitt i ugnen i 40 minuter, ta sedan upp limpan i formen, lägg på en bakplåt, och baka i ytterligare 20 minuter. Låt stå i 10 minuter innan den serveras.

Grönkålschips: Sänk ugnstemperaturen till 125°C. Riv grönkålen i mindre bitar, ta bort den grövsta biten av stjälken. Masserad bladen med olja och en nypa salt så att allt täcks. Sprid ut på en bakplåt. Rosta i mitten av ugnen i 7-10 minuter, tills du fått krispiga chips.

Äpple- och lingonkompott: Tärna äpplena. Koka ihop äpple, lingon och en skvätt vatten tills du får en len kompott.

Servera Rotsaks- och svamplimpan toppad med grönkålschips, äppel- och lingonkompott och rostade mandlar.

* vill du rosta egna mandlar gör du det enkelt genom att lägga dem på en plåt och rosta i ugnen på 150° i ca 10 minuter, alternativt i en torr, medelhet stekpanna tills de får en lätt gyllene färg.

Recipe was first published in The Gothenburg-Post/Två dagar, winter 2019

Creamy pumpkin saffron porridge with cinnamon apples, yoghurt, date caramel and crispy buckwheat

(recept på svenska längre ner)

- In paid collaboration with Fiskars -

A porridge inspired by yummy things warming up the chilly autumn, created together with the brand Fiskars and their new line Norden Steel (read more about why they make cooking even more fun below!). A porridge made of steel cut oats get a really nice al dente-taste to it, and by adding some gated veggies the porridge gets even more hearty. Try switching the pumpkin for carrots or parsnips for some variation, and also the topping can look in a million different ways! Something that you probably never wanna miss though is the c.i.n.n.a.m.o.n. f.r.i.e.d. a.p.p.l.e.s. They are the easiest thing to make yet one of my favourite things. Other than topping my porridge I also serve It with yoghurt and granola, pancakes, waffles or why not with a roasted Pumpkin and brussels sprout salad!

When I make date caramel and crispy buckwheat I make extra of everything - the date caramel stays well for weeks in the fridge, and the buckwheat for months in room temperature!

Creamy pumpkin saffron porridge with cinnamon fried apples, yoghurt, date caramel and crispy buckwheat

2 bowls

Ingredients

3/4 dl steel cut oats, soaked over night

1/2 dl buckwheat groats, soaked over night

2 dl grated pumpkin

3 dl water

1 dl oat mylk

1/2 tsp ground cardamom

1 pinch ground cloves

1 tiny pinch ground saffron

Flakey salt to taste

Cinnamon fried apples

1 red apple

1 tsp rapeseed oil

1/2 tsp ground cinnamon

1 tsp ginger, grated

1 tsp maple syrup (optional)

Date caramel

10 fresh dates, pitted

1/2 dl water

1 pinch flakey salt

Crispy buckwheat

2 dl whole buckwheat groats

1 tsp ground turmeric

1/2 tsp ground ginger

1/2 tsp ground cloves

For serving

Lingonberries

Toasted seeds

Plant-based yoghurt

Dried flower sprinkle

How to

Soak the steel cut oats (in 3 dl water) and buckwheat overnight, in separate bowls. Rinse the soaked buckwheat well. Bring oats, soaking water, oat mylk, pumpkin and spices to a boil and let simmer for 10 minutes. Add more water if needed. Add the soaked buckwheat and let simmer for 1 another minute. Salt to taste.

Slice the apple. Fry in a bit of oil together with the ginger until soft, season with cinnamon and fry for another couple of minutes. Add the maple syrup. Salt to taste. 

Mix dates and water until creamy. Salt to taste.

Crispy buckwheat. Pre heat the oven to 175°C. Bring a pot with water to a boil, remove from heat, add the buckwheat (not the soaked ones but the dry) and then rinse with cold water in a fine mesh strainer. Let drain then toss together with the spices. Put on a baking tray and toast in the middle of the oven until dry and crispy, takes about 10 minutes. Stirr around halfway through.

Divide the porridge in 2 bowls. Top with lingonberries, cinnamon fried apples and a dollop of yoghurt. Drizzle with date caramel and sprinkle with buckwheat, seeds and flowers.

“Recipe created in collaboration with Fiskars and their line Norden Steel. A special mineral coating prevents any yummy things to stick to the pan or saucepan and makes it easy to wash up. And also - very important - all their products are made of 70% recycled materials! Read more about the products here"

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- I annonssamarbete med Fiskars - 

En gröt inspirerad av råvaror och kryddor som värmer i höstmörkret, framtagen i samarbete med Fiskars och deras serie Norden Steel (läs mer om varför deras stekpannor och kastruller gör matlagningen ännu roligare längre ner!). Gröt gjord på kross (istället för gryn) får extra gott tugg, och med lite rivna grönsaker i blir gröten både mer smakrik och mättande. Pumpan kan bytas ut mot morot eller palsternacka för variation, och även toppingen kan varieras i oändlighet! Något som gärna alltid får vara med är dock de kanelstekta äpplena, med en touch av lönnsirap. Världens enklaste att svänga ihop och så väldigt gott! Förutom att toppa gröten med är de väldigt goda att servera tillsammans med sval yoghurt och granola eller varför inte till en rostad pumpa- och brysselkålssallad.

Jag passar på att göra en större sats när jag gör dadelkaramell och mitt krispiga bovete. Dadelkaramellen håller minst ett par veckor i kyl, och bovetet kan stå flera månader - även om det knappast lär finnas något kvar så länge eftersom det är perfekt att strö över det mesta!

Krämig pumpasaffransgröt med kanelstekt äpple, yoghurt, dadelkaramell och krispigt bovete

2 portioner

Ingredienser

3/4 dl krossad havre eller korn, blötlagda över natten eller minst 8 timmar

2 dl riven matpumpa, exempelvis Hokkaido eller Butternut

3 dl vatten

1 dl havredryck

1/2 tsk malen kardemumma

1 krm malen nejlika

1 knivsudd malen saffran

1 nypa flingsalt 

Kanelstekt äpple

1 svenskt äpple

1 tsp rapsolja

1/2 tsk malen kanel

1 tsk lönnsirap (valfritt)

Dadelkaramell

10 färska dadlar, urkärnade

1/2 dl vatten

1 nypa flingsalt

Krispigt bovete

2 dl torkat helt bovete

1 tsk malen gurkmeja

1/2 tsk malen ingefära

1/2 tsk malen nejlika

Till servering

Växtbaserad yoghurt

Torkade blommor

Gör såhär

Blötlägg krosset över natten i dubbel mängd vatten. Koka ihop kross, vatten, pumpa, havredryck och kryddor. Låt småputtra i 10 minuter, tillsätt mer vätska om det behövs. Smaka av med salt mot slutet av koktiden.

Dela äpplet på mitten, skär bort kärnhuset och skär resten i skivor. Värm upp oljan till medelvärme i en stekpanna, lägg ner äppelskivor och fräs i 5 minuter tills de mjuknar. Strö över kanel och lönnsirap, fortsätt fräsa tills allt täckts av den söta kanelen. Ringla över lönnsirap.

Mixa dadlar och vatten till en karamellsås. Smaka av med salt.

Värm ugnen till 175°C. Koka upp vatten i en kastrull, ta bort från värmen och häll i bovetet. Häll sedan av vattnet och skölj av bovetet med kallt vatten. Låt rinna av väl och blanda sedan med kryddorna. Sprid ut bovetet på en bakplåt och rosta i mitten av ugnen i ca 10 minuter, tills det är helt torrt och krispigt.

Fördela gröten i två skålar. Toppa med kanelstekt äpple och en klick yoghurt. Ringla över lite dadelkaramell och strö över krispigt bovete. Garnera med bovete.

“Inlägg i samarbete med Fiskars och deras nya linje Norden Steel. En speciell mineralbeläggning gör att inga godsaker fastnar i pannan eller kastrullen, den är lätt att rengöra och sist men inte minst så är produkterna gjorda av 70% återvunnet material! Läs mer om produkterna här“

Carrot cake porridge with lingonberries, apple and tahini

Carrot cake porridge with apple, lingonberries and tahini

Serves 2

Ingredients

2 dl / 0.8 cups steel cut oats

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

5 dl water

1 dl / 0.4 cups unsweetened oat mylk

1/2 dl / 0.2 cups soaked * buckwheat (optional but gives the porridge even more delicious texture)

1 carrot, finely grated

salt to taste

Topping

Frozen lingonberries

1 apple

cacao nibs

pepitas **

lingonberry powder

edible flower sprinkle

light tahini

flakey salt

How to

Bring oats, spices, water and almond mylk to a boil. Let simmer for a couple of minutes while stirring, until you get a creamy and delicious porridge. Rinse the buckwheat. Add the soaked buckwheat and carrot, let simmer 30 seconds. Salt to taste.

Divide in to two wide bowls. Topp with lingonberries, apple, cacao nibs, pepitas. Powder with lingonberry powder. Sprinkle the flowers and drizzle with tahini!!

* How to soak buckwheat: Put dried whole buckwheat in water and 1 tsp apple cider vinegar for every 2 1/2 dl water over night. Rinse thoroughly in the morning. You can store the soaked buckwheat in the fridge for several days and add in your morning porridge or lunch salad. Rinse before use.

** Pepitas are similar to pumpkin seeds but comes form hull-less pumpkin varieties whereas pumpkin seeds comes with a hull. However - the green seeds seen on the porridge above are sometimes referred to as pumpkin seeds too! Note that in Swedish we’d call them “pumpafrön”.

Potato flatbread wrap with creamy kale salad, falafel and pickled onion

Flatbread aka wrap aka pizza crust is all GENIUS food!! Because a) you can add whatever you have available at the moment and it will taste amazing = possibilities are endless b) food eaten with your hands is the best thing ever! and c) all you need is one recipe

This time a made a stack of flatbreads, called them wraps, and served with the yummiest kale, apple and walnut salad, falafel thingys and pickled onion. Also, you could top the flat breads with a yummy tomato sauce, your favourite pizza topping and make the most delicious pizzas. Give them a try!

Potato flatbread wrap with creamy kale salad, falafel and pickled onion

Serves 4

Potato flat bread

800 grams firm potato

2 - 2 1/2 dl / 0.8-1 cup chickpea flour

1 tsp dried oregano

1 tsp salt

Creamy kale salad

250 grams kale, chopped

1 small garlic clove, finely grated

2 Tbsp unsweetened dijon mustard

2 Tbsp cold pressed olive oil

2 Tbsp apple cider vinegar

1 Tbsp tamari

1 Tbsp nutritional yeast

1 red apple

1 dl / 0.4 cups walnuts

salt and freshly ground black pepper to taste

Pickled onion

1 red onion

1/2 dl / 0.2 cups water

1/2 dl / 0.2 cups apple cider vinegar

Herb falafel

2 packages (á 230 grams when drained) cooked chickpeas

1 handful of fresh parsley

1 tsp ground cumin

1 garlic clove, grated

2 Tbsp tahini

2 Tbsp water

1/2 tsp salt

1 pinch freshly ground black peppar

sesame seeds for rolling

How to

Peel and finely slice the onion. Bring water and vinegar to a boil. Add the onion and remove from heat. Let sit for at least 30 minutes.

Scrub the potatoes. Cook until soft. Let cool. Grate them finely or press using a potato press. Using your hands to mix and kneed the ingredients for the flatbread until you get a dough. Form in to 8-10 balls, dust bench top with flour and roll out your flatbreads.

Place one flatbread at a time in a medium hot, dry frying pan (preferably a cast iron or steel one) and fry for a few minutes until you get smallish golden brown spots on your bread. Turn around for a minute or so. Stack the cooked bread in a kitchen towel until serving.

Pre heat the oven to 200 °C / 400 °F. Rinse and drain the chickpeas. Mix all the ingredients for the falafels until smooth in a food processor or using an immersion blender. Form in to oblong falafels, roll in sesame seeds. Put on a baking tray and bake in the middle of the oven for 15 minutes. Flip around and bake for another 5 minutes.

Mix mustard, oil, vinegar, garlic and nutritional yeast for the creamy kale salad. Massage with the kale. Shred the apple. Add apple and walnuts to the salad. Salt and pepper to taste.

Serve the flatbreads filled with kale salad, falafel and picked onion.

Recipe was first published in The Gothenburg-Post/Två dagar

Socca with kale pesto & mushroom and apple stir fry

A south European savoury pancake made of chickpea flour that goes perfectly well with a LOT of different dips, salsas, stir fries and compotes! Here I’ve made a filling out of the seasons finest; kale, mushrooms and sweet winter apples!

Socca with kale pesto & mushroom and apple stir fry

4 portions

Ingredients

2 1/2 dl / 1 cup chickpea flour

3 1/3 dl / 1.4 cups water

1 pinch salt

600 grams forrest mushrooms

2 winter apples

1 package of pre cooked butter beans

1 handful of fresh parsley, chopped

cold pressed coconut oil for frying, flavour free

Kale pesto

100 grams fresh kale

1 handful of fresh parsley

1 small garlic clove

1 dl / 0.8 cups cold pressed rapeseed oil

1 Tbsp apple cider vinegar

2 Tbsp nutritional yeast

1 dl / 0.8 cups pepitas/pumpkin seeds

salt and freshly ground black pepper

For serving

Fresh parsley

sprouts

How to

Mix together the chickpea flour, water and salt. Let sit for 15 minutes. Heat a frying pan to medium heat. Add a drizzle of oil and a thin layer of batter. Fry for a couple of minutes, then turn around and fry for another minute. Do the same with the rest of the batter.

Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Mix all the ingredients, except for the pepitas, for the pesto until smooth. Add the pepitas and pulse a few times. Salt and pepper to taste.

Brush the mushrooms. Dice the apples. Rinse the beans. Fry everything in a tiny bit of oil until it get a nice lightly golden color. Salt and pepper to taste. Add the parsley.

Serve the socca with kale pesto, mushroom and apple stir fry and some sprouts!

Recipe for Coop Sverige. Photo by Magnus Carlsson.

Cauliflower and chanterelle soup with crispy beans and apple topping

Cauliflower and chanterelle soup with crispy beans and apple topping

4 portions

Ingredients

1 cauliflower

2 shallots

1 garlic clove

2 red apples

150 gram chanterelles (or the corresponding amount dried mushroom. 80 gram dried per 500 gram fresh is a good “rule” to have in mind)

10 dl / 4 cups water

2 dl / 0.8 cups oat mylk

1/2 dl / 0.2 cups parsley, finely chopped

1 Tbsp apple cider vinegar

2 Tbsp cold pressed olive oil

sea salt and freshly ground black pepper

Topping

1 red apple

230 gram pre cooked cannellini beans

1 Tbsp cold pressed olive oil

1/2 dl / 0.2 cups parsley, finely chopped

edible flowers (optional)

How to

Remove the leafs from the cauliflower, trim off the woody ends of the stem. Rinse, dry and give a toss together with some oil and a pinch of salt. Set aside. Tear the cauliflower in smaller pieces.

Cut the apple in smaller pieces (seeds removed). Brush the chanterelles, then parboil them for 3 to 5 minutes in a saucepan. Add some oil, shallot and garlic and fry for another minute until the onion is soft. Add the cauliflower, apple, water and oat mylk and bring to a boil, simmer for about 10 minutes, until all is soft. Remove from heat, add vinegar and parsley and mix until smooth using an immersion blender. Salt and pepper to taste.

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Put the cauliflower leaves on a baking tray, without the leaves touching each other, and roast in the oven until crispy - takes about 10 minutes.

Rinse and drain the cannellini beans, dry with a piece of kitchen paper (starting off with dry beans will make it easier to get really crisp beans when roasting them). Mix with some oil and a pinch of salt. Cut the apple in small pieces. Stir fry the beans in a pan until golden and slightly crisp. Add the apples and fry for another minute. Add the parsley. Salt and pepper to taste.

Serve the soup topped with the bean fry, crispy leaves and maybe som edible flowers!

Photo by Magnus Carlsson

Roasted pumpkin and carrot salad with carrot top pesto, wild rice, apple and raw fennel

Salad is my religion. It’s what I eat pretty much all the time (and they basically never look the same!!), what best describes my food philosophy; a plate or bowl PACKED with yummy stuff in different colors, flavours and with all the textures you want in a meal. And of course it’s also filled with nutrition - because that’s how I love to cook!

Happy cooking!

Roasted pumpkin and carrot salad with carrot top pesto, wild rice, apple and raw fennel

Serves 4

Ingredients

1 Muscat pumpkin

500 g carrots

250 g kale and purple kale, a mix of them both or your choice

2 dl / 0.8 cups wild rice

3 apples

1 fennel

1/2 dl organic raisins or chopped organic apricots

100 g mixed leafy greens

edible flowers, optional - but very pretty!

cold pressed olive oil

salt and freshly ground black pepper

Carrot top pesto

Carrot tops (if you cant get hold of carrots with carrot tops you can use 2-3 handfuls of parsley or baby spinach) + the fennel fronds

1 dl / 0.4 cups parsley or cilantro

1 garlic clove, grated

1 Tbsp apple cider vinegar

1/2 dl pepitas

1 dl cold pressed olive oil

salt and freshly ground black pepper

How to

Cook the wild rice according to instructions on the packaging.

Pre heat the oven to 175 degres Celsius / 350 degres Fahrenheit.

Peel, remove the seeds and cut the pumpkin in slices. Scrub the carrots. Put on a baking tray, toss around with a drizzle of oil. Roast in the oven for about 20 minutes, until the veggies are slightly golden and crispy around the edges but still have that al dente taste to them. Sprinkle with salt and pepper.

Lower the heat to 150 degres Celsius / 300 degres Fahrenheit. Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt until silky. Spread out on a baking tray and roast in oven for 7-10 minutes, until the kale is crispy.

Carrot top pesto: Mix all the ingredients, except for the pepitas, until a smooth pesto. Add the pepitas and mix until a crunchy consistency. Salt and pepper to taste.

Shave the fennel (make sure to use the WHOLE fennel - the stalks as well!) thinly using a mandoline, or a sharp knife. Slice the apples on the with. Toss around with a Tbsp of the pesto.

Layer the leafy greens, wild rice, baked vegetables, fennel, apples and raisins on a big plate. Top with dollops of pesto.

ENJOY!

Photo by Magnus Carlsson

Baked cabbage with shaved fennel, apple, herb oil and toasted sunflower seeds

This is a salad perfect for a festive buffet - or a side to any meal really! The simplicity of baked cabbage, the flavours and textures which arises when being baked is extraordinary!! It’s silky, sweet and just v.e.r.y. tasty! Drizzle the whole thing with a lovely green oil and toss with a couple of hand fulls of shaved crispy vegges and fruits for great textures and flavours - and you’re good to go!

During winter I would probably use kale (which I massage with cold pressed rapeseed oil and a pinch of salt) instead of the fennel - and when you want to vary the recipe you can use any citrus fruit instead (or together with the) of the apples. Anyhow - the cabbage is key!

Baked cabbage with shaved fennel, apple, herb oil and toasted sunflower seeds

Serves 4-6 as a side salad

Ingredients

1 cabbage (preferably fresh cabbage, or pointy cabbage)

1 fennel

2 red apples

1 dl / 0.4 US cups sunflower seeds

1 tbsp rape seed oil

fresh thyme for garnish

Herb oil

1 dl / 0.4 US cups cold pressed rapeseed oil

1 dl / 0.4 US cups fresh herbs (e.g parsley, thyme, mint)

1 garlic clove

2 tbsp apple cider vinegar

salt and freshly ground black pepper

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Cut the cabbage in pieces, drizzle with oil. Put on a baking tray and bake in the middle of the oven for 30 minutes, until the cabbage is all silky and sweet - but still have that bite to it. Let cool.

Put the sunflower seeds on a baking tray. Toast in the middle of the oven for 10 minutes, until a nutty aroma fills the kitchen. Stir around halfway through. Let cool.

Mix all the ingredients for the herb oil (I tend to use the herbs I have at home, so every herb oil gets different). Salt and pepper to taste.

Toss the cabbage with half of the herb oil. Shave the fennel and apples using a mandoline, or slice thinly using a sharp knife. Layer the cabbage, fennel and apples and most of the sunflower seeds on a serving plate. Drizzle som extra herb oil on top and sprinkle with the rest of the sunflower seeds. Garnish with fresh thyme.

Recipe was first published in The Gothenburg-Post/Två dagar. Photo by Fanny Hansson.

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Porridge season is here for sure, and I’m having a warming bowl of this hearty creaminess as often as I can. I like mine best - no matter if I have it for breakky / brunch / lunch at home / light dinner - cooked with lots of warming and nourishing spices and gated veggies, and of course I top it with LOTS of savoury toppings!

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Serves 2

Ingredients

2 dl / 0.8 US cups rolled oats

4 dl / 1.6 US cups water

2 dl / 0.8 US cups oat mylk

1 tsp ground cinnamon

1 tsp ground turmeric

1 tsp ground ginger

1/2 tsp ground cardamom

1 tbsp chia seeds

2 carrots, finely grated (grated butternut squash and/or courgette is a few other favourites!)

For serving

1 avocado

1 autumn apple

tahini

chia seeds

flakey salt + freshly ground black pepper

How to

Bring oats, liquids, spices and chia seeds to a boil. Let simmer until creamy, while stirring throughout. You might want to add more liquid or let it keep simmer to get your desired consistency.

Add the carrots and let simmer for a few seconds. Remove from the heat.

Divide in two bowls. Top with sliced avocado, apple and tomatoes. Add a big spoon of tahini. Sprinkle everything with flakey salt and chia seeds - the avocado likes to get a sprinkle of pepper as well!!

Breath. Be here. Enjoy!

Apple cake bliss balls with cacao nibs

Delicious small bites of - my take on - a soft and sweet Swedish apple cake! Inspired by my dear friends at Food Pharmacy I made these ones the other day when I wanted something sweet for fika (Swedish word for a time of day when you sit down/chill out/have a snack + cup of tea or coffee or some other drink maybe). And I am very happy with the result - natural sweet, nutty and nutritious ingredients flavoured with two of my favourite spices; cinnamon and cardamom cannot go wrong. So it wasn't much of a gamble to be honest.

Unlike most bliss balls these ones are soft - and almost kind of chewy. As the cashews are soaked before mixing the bliss ball batter, they are easier to digest (+ nutrients even more accessible)+ adds an extra creaminess to the balls. Now let's bake!

Apple cake bliss balls with cacao nibs

Makes about 20 bliss balls

Ingredients

2 dl cashew nuts, soaked for 1-2 hours in 5 dl water I 1 tsp unfiltered apple cider vinegar

2 dl steel cut oats

1 red apple, roughly grated

6 fresh dates, pitted

2 tsp ground cinnamon

1 tsp ground cardamom

2 tbsp cacao nibs (optional)

grated coconut for rolling

How to 

Drain and rinse the cashews. Mix with the rest of the ingredients, except for the cacao nibs, until a soft and smooth batter. Add the cacao nibs and pulse a few times. Form in to 20 balls, and roll in grated coconut.

Store in the fridge or freezer. 

Turmeric porridge with apple sauce, lingonberries and buckwheat

A warming and really smooth porridge filled with flavour! Cook your own apple sauce in no time att all, and top the whole thing with lingonberries and crispy toasted buckwheat. A perfect way to start the day!

Make a big batch of the spice blend for the porridge at the same time and store in an airtight container - ready to use for any porridge occasion during the coming weeks! 

Turmeric porridge with apple sauce, lingonberries and buckwheat

Serves 2

Ingredients

1.5 dl / 0.63 cups millet flakes

7 dl / 3 cups water

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

Apple sauce

1 red apple

1 pinch ground cinnamon

1 pinch salt

Topping

1 dl / 0.4 cups lingonberries

0.5 dl / 0.2 cups dried buckwheat groats 

How to 

Thaw the berries. 

Bring millet flakes, water, spices and salt to a boil. Let simmer and keep stirring for about 2 minutes, until you get a creamy porridge. 

Core the apple and cut in to small pieces. Cook with a splash of water and cinnamon in a small saucepan until the apple is soft. Mix in to a sauce using an immersion blender. Salt to taste. 

Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Divide the porridge in two bowls. Serve with apple sauce, lingonberries and buckwheat on top. 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten, published 10th of February 2018. Recipes, styling and photo by me.