Crispy salad with black kale, pine nuts and creamy saffron dressing

The perfect salad for any buffet! A plate filled with crispiness and creaminess, and lots of color. Everything can be prepared in advance to be put together right before serving.

Crispy salad with black kale, pine nuts and creamy saffron dressing

Serves 6-8 on a buffet

Ingredients

4 Chioggia beets

4 beetroots

4 carrots

4 apples

1 tsp apple cider vinegar

200 grams dino kale

1 tsp cold pressed rapeseed oil

50 grams pine nuts

1 pinch flaky salt

Saffron dressing

1 dl light tahini

1 dl water

1 Tbsp apple cider vinegar

1 pinch of ground saffron

1 pinch flaky salt

How to

Scrub the root veggies carefully. Cut away the bottom and the top from the beets. Thinly slice the beets and carrots (using a mandolin or sharp knife), put in ice cold water in separate bowls (each veggies in their own bowl). Slice the apples thinly. Toss with vinegar.

Rinse the kale and shred it. Steam the kale for 2 minutes, or blanch for a 1 minute.

Toast the pine nuts in a medium hot dry pan until golden.

Mix together the ingredients for the dressing. Salt to taste.

Rinse the veggie slices and dry with a kitchen paper. Spread out the veggies on a serving platter. Drizzle with dressing and sprinkle with pine nuts.

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Krispsallad med svartkål, pinjenötter och krämig saffransdressing

6-8 portioner på en buffé

Ett välkommet inslag på en buffé, en krispig och fräsch sallad med mycket smak och krämig dressing!

Ingredienser

4 polkabetor

4 rödbetor

4 morötter

4 äpplen

1 tsk äppelcidervinäger

200 gram svartkål

1 tsk kallpressad rapsolja

50 gram pinjenötter

1 nypa flingsalt

Saffransdressing

1 dl ljus tahini

1 dl vatten

1 msk äppelcidervinäger

1 knivsudd saffran

1 nypa flingsalt

Gör såhär

Skrubba rotsakerna noga. Skär bort det yttersta på ändarna på betorna, skär tunt med en vass kniv eller hyvla tunt med en mandolin (hyvlar du med mandolin kan du med fördel låta en av ändarna vara kvar så att du har något att hålla i när du hyvlar. Hyvla även morötterna, på längden, med mandolin eller potatisskalare. Lägg de hyvlade rotsakerna, var för sig, i skålar med kallt vatten. Skär eller hyvla äpplena i tunna skivor. Blanda med lite vinäger så att de inte blir bruna.

Skölj och strimla svartkålen grovt. Längst ner, där rotbiten är grov, kan du istället riv av bladen så att stjälken inte kommer med. Ånga svartkålen i 2 minuter, eller förväll i kokat vatten i 2 minuter. Häll av, skölj med kallt vatten och torka torrt. Massera med olja och salt.

Rosta pinjenötterna i en torr, medelhet stekpanna tills de får en lätt gyllene färg.

Mixa ihop ingredienserna till saffransdressingen. Smaka av med salt. 

Häll av rotsakerna och torka torra. Fördela betor, morot, äpple och svartkål över ett stort fat. Ringla över dressing och strö över pinjenötter.

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

Plant bouillabaisse with kale and rapeseed aioli

- scrolla ner för recept på svenska -

Plant bouillabaisse with kale and rapeseed aioli

Serves 4

Inspired by a classic bouillabaisse this my take on a soup-meets-stew which you can serve both as a middle-of-the-week dinner and during festive holidays. Drizzle the soup with a lovely coloured rapeseed aioli and the soup is ready to serve!

Ingredients

10 cm leeks

2 garlic cloves

1 tsp fennel seeds

1/2 tsp cumin seeds

1/2 grams saffron, ground

4 carrots

1/2 celeriac

2 Tbsp tomato puree

14 dl vegetable stock

150 grams fresh kale

2 packages (á 230 grams rinsed weight) pre cooked small white beans or chickpeas

1 Tbsp apple cider vinegar

1 handful of fresh parsley

flakey salt and freshly ground black pepper

Rapeseed aioli

1 Tbsp dijon mustard

1 Tbsp apple cider vinegar

1 dl organic unsweetened soy mylk (or 1 dl of the aquafaba from a package of precooked chickpeas)

1 pinch of flakey salt

2 - 2 1/2 dl cold pressed rapeseed oil

1 small garlic clove

For serving

chiliflakes

fresh parsley, chopped

How to

Cut the leek in half, finely chop and then rinse carefully. Peel and finely chop the garlic. Fry leek, garlic, fennel seeds, cumin seeds and saffron in a pot in a drizzle of oil until soft.

Scrub the carrots and cut in smaller pieces. Scrub the celeriac (first cut away the root part, if there is any left, as it’s often quite dirty), cut in smaller pieces. Add carrots and celeriac to the pot together with the tomato puree. Add the vegetable stock and bring to a boil. Simmer for about 15 minutes, until the root veggies have soften but still got that bite to them. Drain and rinse the white beans. Add to the stew. Chop the parsley. Add to the stew together with the vinegar. Salt and pepper to taste. Chop the kale and add to the stew. Remove from heat.

Rapeseed aioli: Mix together dijon mustard, vinegar, soy milk and salt using an hand mixer or blender. Then VERY slowly drizzle in the oil while still mixing. Suddenly the mixture will thicken, and then you’ve got a mayonnaise! Peel and finely grate the garlic, add the the mayonnaise and mix one agan. Salt to taste.

Serve your soup drizzled with the rapeseed aioli, chili flakes and fresh parsley!

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Växtbouillabaisse med grönkål och rapsaioli

4 portioner

Med inspiration från en klassisk Bouillabaisse blev detta en riktigt god soppa-möter-gryta som du enkelt kokar ihop både till vardag och fest. Ringla över en vackert gul rapsaioli, då är soppan komplett!

Ingredienser

10 cm purjolök

2 vitlöksklyftor

1 tsk fänkålsfrön

1/2 tsk kumminfrön

1/2 gram saffran

4 morötter

1/2 medelstor rotselleri

2 msk tomatpuré

1,4 liter grönsaksbuljong

150 gram grönkål, färsk

2 förpackningar (á ca 230 gram avrunnen vikt) små vita bönor

1 msk äppelcidervinäger

1 näve färsk persilja

Flingsalt och nymalen svartpeppar 

Rapsaioli

1 msk dijonsenap

1 msk äppelcidervinäger

1 dl osötad sojadryck, eller spad från en förpackning kikärtor

1 nypa flingsalt

2 - 2 1/2 dl kallpressad rapsolja

1 liten vitlöksklyfta

Till servering

Chiliflakes

Färsk persilja, finhackad

Gör såhär

Dela purjolöken på mitten, strimla och skölj av noga. Skala och finhacka vitlöken. Fräs purjolök och vitlök i olja i en gryta tillsammans med fänkålsfrön, kumminfrön och saffran tills löken mjuknar. Skrubba och skär morötterna i slantar, skär bort skalet från rotsellerin och skär resten i små tärningar. Tillsätt till grytan tillsammans med tomatpurén. Slå på grönsaksbuljong och koka upp, låt sjuda i ca 15 minuter, tills rotsakerna mjuknat men fortfarande har en inre kärna.

Strimla grönkålen. Häll av och skölj de vita bönorna. Finhacka persiljan. Tillsätt till grytan tillsammans med vinäger. Ta av från värmen och låt stå 5 minuter. Smaka av med salt och peppar.

Rapsaioli: Mixa ihop senap, vinäger, sojadryck och salt med stavmixer eller i en blender. Tillsätt oljan, i en tunn stråle, under fortsatt mixande tills du får en fluffig majonnäs. Riv i vitlöken och mixa på nytt. Smaka av med salt.

Servera soppan toppad med färsk persilja och chiliflakes, ringlad med rapsmajonnäs.

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

Baked pumpkin with crispy chickpeas, herby cauliflower mash and lingonberries

A dish where everything is cooked at the same time - on the same oven tray! Really easy, warming and comforting autumn winter food. Try roasting your cauliflower next time before mixing it to a mash - makes it taste even more! And oh - you might want to make a double batch of the kale crisps as they are to die fore and I’m pretty sure you’d want a couple of handfuls to snack on after dinner too!

Happy cooking,

Thess

Baked pumpkin with crispy chickpeas, herby cauliflower mash and lingonberries

Serves 4

Ingredients

1 pumpkin, I used Hokkaido

1/2 tsp ground ginger

1/4 tsp ground cloves

1 big cauliflower

200 grams kale

1 dl fat oat mylk, heated

1 Tbsp fresh frozen parsley

2 packages (á 230 grams drained weight) pre cooked chickpeas

1 tsp ground cumin

flakey salt and freshly ground black pepper to taste

rapeseed oil

Lingonberries

200 grams lingonberries, thawed

1-2 Tbsp maple syrup

For serving

Fresh parsley

How to

Pre heat oven to 175°C. Wash the pumpkin, cut in half, deseed (Save, wash, dry and then toss with a tiny bit of oil and salt and then toast until crispy in the oven at 125°C) and then slice. Brush with oil all around and sprinkle with ginger and cloves.

Remove the leaves from the cauliflower, if the outer ones are really big and rough you can through them away but otherwise they are really yummy to eat. Cut the bigger ones in smaller pieces. Tear the kale in smaller pieces. Massage the cauliflower leaves and kale with a tiny bit of oil.

Tear the cauliflower in smaller florets. Brush with oil. Put pumpkin and cauliflower in a baking dish and bake in the oven for 25 minutes. Add the cauliflower leaves and 2/3 of the kale when 10 minutes remains, roast until crispy and lightly golden.

Mix the cauliflower florets to a mash with the heated oat mylk and parsley. Salt and pepper to taste.

Rinse the chickpeas. Dry and then fry in a bit of oil in a frying pan until lightly golden and crisp. If you have a lid use it - the chickpeas tend to pop everywhere. Remove from heat, toss with cumin and salt.

Thaw the lingonberries, mix with maple syrup (to taste) using a fork.

Serve the pumpkin with the cauliflower mash, cauliflower and kale crisps, the rest of the massaged kale, crispy chickpeas and lingonberries. Garnish with fresh parsley.

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

Saffron quinoa with brassicas, avocado and pomegranate

Here comes one of my favourite salads for the winter season. Flavours and veggies that reminds me of candlelit dinners, cosy mornings and Christmas gatherings - all tossed together in to this recipe!

If you ask me every festive buffet requires a semi raw salad - a salad where at least most of the components are raw - great thing as that will add lots of texture and freshness which goes very well with basically anything. Cook the quinoa prior to serving and massage/shave/slice/deseed the rest of the components (preferably put the brassica i ice cold water to get them really crispy!)- then just toss it all together just before serving!

Saffron quinoa with brassica, avocado and pomegranate

Serves 4-6

Ingredients

3 dl / 1.2 cups white quinoa

0.25 grams saffron, ground

100 gram kale (you might want to use black kale instead of kale if you’re pairing this one with my pumpkin tray recipe from the previous post)

50 gram red cabbage

1 fennel

1 avocado, sliced

1 pomegranate, deseeded

1 dl / 0.4 cups mixed seeds and nuts, toasted

1 Tbsp extra virgin olive oil

flakey salt

How to

Cook the quinoa according to instructions on the packaging, together with the saffron.

Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Since they’ll the added raw to the salad you want the pieces to be quite small. Massage with olive oil and a pinch of salt until silky.

Shred the red cabbage thinly using a mandoline, a vegetable peeler or a sharp knife. Trim the fennel bulbs, then shred thinly on the width using a mandoline/vegetable peeler/sharp knife. Put cabbage and fennel in ice cold water for 20 minutes - this will make them extra crispy!

Toss together the cooked saffron quinoa, kale, cabbage, avocado, pomegranate and seeds/nuts!

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten. Photo by Stefan Edetoft

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.