Glass med salt jordnötskaramell och pekannötter

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Glass med salt jordnötskaramell och pekannötter

8-10 portioner

Ingredienser

5 dl havrebaserad matlagingsgrädde

5 dl havrebaserad vispgrädde

2 msk kokossocker

1 dl pekannötter

Salt jordnötskaramell

10 färska dadlar, urkärnade

1 dl jordnötssmör

3 msk havregrädde

Falksalt miniflingor

Gör såhär

Koka upp matlagningsgrädden, låt sjuda på låg värme i 35 minuter, tills mängden ungefär halverats. Blanda ner kokossockret och låt sjuda ytterligare 5 minuter. Låt svalna helt, kyl ner i kylskåpet så att det är ordentligt kallt.

Mixa ihop ingredienserna till jordnötskaramellen tills krämigt i en matberedare. Smaka av med salt.

Rosta pekannötterna i en torr medelhet stekpanna tills de börjar dofta nötigt. Låt svalna helt. Hacka grovt.

Vispa havregrädden hårt. Vänd försiktigt ihop den vispade havregrädden och den nerkokta havregrädden till en fluffig smet.

Varva glassmeten med jordnötskaramell och rostade pekannötter i en glasbehållare. Täck med lock. Ställ in i frysen och låt stå minst 5 timmar, ta ut 5 minuter innan severing.

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Ice cream with salty peanut caramel and toasted pecans 

Serves 8-10

Ingredients

5 dl oat based cooking cream

5 dl oat based whipping cream

2 Tbsp coconut sugar

1 dl pecans

Salty peanut caramel

10 fresh dates, pitted

1 dl peanut butter

3 Tbsp oat cream

Falksalt mini flakes

How to

Bring the oat based cooking creme to a boil and let simmer on low heat for 35 minutes, add the coconut sugar and simmer for another 5 minutes. Take away from the heat and let cool completely. Put in the fridge to chill even more.

Mix allt the ingredients for the peanut caramel in a food processor until smooth. Salt to taste.

Toast the pecans in a dry frying pan, on medium heat, until it starts to smell nutty. Let cool. Roughly chop the pecans.

Whip the oat based whipping cream until firm. Fold together with the cooked and chilled oat based cooking cream. Layer the ice cream batter, peanut caramel and chopped pecans in a glass box. Cover with a lid. Put in the freezer for at least 5 hours. Take out 5 minutes prior to serving.

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

Roasted pumpkin with kale, lingonberries, dijon dressing and pecans

This is the kind of food I’ll put on our Christmas table year after year - hearty salads with seasonal veggies and delicious dressings! I like to make a couple (or more…) of them, with different components, and one or two dressings/hummus/dips on the side!

This kind of food is very smart festive food as it feeds both few as well as many, depending on how many you’re cooking for. And it doesn’t take much time at all to cook it - just put it on a tray and the oven will help you do the rest! No matter if you have a Christmas table with exclusively plant based dishes - or if you want to keep room for your families traditional dishes food like this can be served. Why not make this an onwards classic in your home?

Roasted pumpkin with kale, lingonberries, dijon dressing and pecans

Serves 4

Ingredients

2 small muscat pumpkins

400 gram kale

75 gram pecans

2 dl / 0.8 cups lingonberries

1/2 Tbsp cold pressed rapeseed oil

Dijon dressing

1/2 dl / 0.2 cups dijon mustard, unsweetened

1 dl / 0.4 cups cold pressed rapeseed oil

1/2 dl / 0.2 cups water

1 Tbsp apple cider vinegar

1 tsp maple syrup, optional for a sweeter taste

salt and freshly ground black pepper

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Wash and cut the pumpkins in half, scoop out the seeds using a spoon (save the seeds for roasting) them and cut the rest in slices. Put on a baking tray and roast in the oven for 30 minutes, until the pumpkin is soft.

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. Add to the pumpkin tray together with the pecans when 5 minutes remains and bake until kale is soft - and some of it a bit crisp as that is delicious - and pecans crunchy!

Mix all the ingredients for the dressing. Salt and pepper to taste. Drizzle over the tray. Sprinkle with lingonberries.

Happy season!

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

Beluga lentil and naked oats salad with cinnamon roasted carrots, black kale and pecans

This is perfect way of enjoying all the wonderful winter flavors that are around this time of year. Great texture, warming flavors and lots of healthy goodies in one plate is how I would describe this pretty salad. I used one of my favorite grains, naked oats, and beluga lentils as the base for this salad. The naked oats needs to soak for a few hours before cooking, so this one needs a bit of preparation. But it’s well worth it! I often cook a lot (both naked oats and beluga lentils) at the same time and store some in the fridge. Then I have a great base for all sorts of salads at any time.

Crispy-on-the-outside-soft-on-the-inside-carrots, crispy kale, soft and warming apples, nutty pecans and sweet cranberries all add to the whole winter feeling in this salad. I finished it all off with another thing I always have in the fridge – my herb dressing. It’s super easy and makes any sallad or dish really yummy.

Serve the salad as it is or with a piece of goat cheese, or as a side salad to your winter dinner. Why not put in on your christmas dinner table? I hope you really enjoy it! 

Beluga lentil and naked oats salad with cinnamon roasted carrots, black kale and pecans

Serves 4

Ingredients

1 dl beluga lentils

1 dl naked oats

4 medium sized carrots

250 grams black kale

2-3 garden apples

50 grams pecan nuts (approx. 1 dl)

60 grams dried cranberries (approx. 1 dl), preferably without sugar

Herb dressing

1 dl cold pressed rapeseed oil

1/2 garlic clove

1 tsp lime juice

1 dl of your favorite fresh herbs (or 3 tbsp frozen)

sea salt, black pepper to taste

How to

Preheat the oven to 225 degrees celsius. Cook the naked oats and beluga lentils according to the instructions on the packaging (naked oats needs to soak for at least one hour before cooking).

Peel and cut the carrots in to chuncks. Drizzle with olive oil, season with salt and pepper. Wash and tear the black kale in to bits, massage with olive oil, salt and pepper. Cut the apples in to chunks and season with cinnamon. Put the carrots on a baking sheet and roast in the oven for about 25 minutes. Turn the carrots half way through. When 10 minutes remains, lower the temperature to 200 degrees, and add the black kale and apples. Bake until the kale are crisp.

Mix all the ingredients for the herb dressing in a mixer, or using a immersion blender. 

Mix the roasted carrots, kale and apples with the naked oats and beluga lentils. Put on a big plate, sprinkle with pecans and dried cranberries. Drizzle with the herb dressing. Serve and enjoy!