When the summer is hot and wonderful, it can be a little difficult with the energy when it comes to cooking and appetite ... Saw that my co-worker Ana sat and ate something good one day, so cool and just right when the temperature outside showed
+ 25 degrees heat ... Anas cold beetroot soup is so easy to turn into quickly and you only need to buy pickled beets, cucumbers, film milk or light yoghurt depending on what acidity you want! I made a portion for myself at my own discretion ..
Dice about 1/2 dl beets
Dice approx. 5 cm cucumber (peeled)
Take 2-3 dl yogurt (lactose free) depending on how much you want, good when it is a little creamy.
Mixed everything together and on top I put herbs tx. Dill, Parsley .... yes exactly what you like yourself just to try it out ...
I also boiled an egg and then I had some boiled potatoes left after yesterday. Sliced both the egg and the potatoes, put it on a crispbread sandwich. Also on the crispbread I put an herb that I like for example parsley...
Summer has a whole plethora of herbs to choose from.
Yum! Please try!!
Let your imagination rule ...
Right now there are lots of berries to save in different ways for the winter. Yes, not just save, of course we will enjoy them in fresh condition as well. I am lucky to have received a number of liters of Swedish strawberries. I have now taken the opportunity to do something I think is both luxurious and so good. Strawberry jam with lemon cest and cinnamon. A wonderful jam to have with cheese, toast but also as a topping on pastries. Surely there are many other good uses, only the imagination sets the limits. My recipe is my own and I have been testing this for a few years. I am not very fond of sweet jams or marmalades, so I like to use a smaller amount of sugar than many recipes you find.
3 liters of strawberries (cut into smaller pieces)
2 cinnamon sticks
1 tablespoon lemon cest
1 dl jelly sugar
1 teaspoon atamon (can be excluded)
Slice the strawberries, add the cinnamon sticks, grate the lemon cest, and pour in. Put the saucepan on low heat and let the strawberries melt in their own liquid. Pour in 1 dl jelly sugar. If you want a harder jelly, you can use Atamon's jelly powder which is available in a bag. Boil for about 5 minutes and then do a test. You do the test best on a safe plate where you take liquid and roll out. If it solidifies, it is clear. Otherwise, let it boil a little longer. Pour into glass jars that are well cleaned. I usually put them on a plate in the oven at 100 degrees for about 20 minutes before use. Pour the jam into jars. Store in a dark and preferably cool place. So good to bring to the winter, and why not give away as a Christmas present.
Good luck //Åsa
Watermelon is a species of cucumber in the family Cucumber plant, which also includes cucumbers and pumpkins, the origin comes from the Kalahari Desert in southern Africa.
Nowadays it is grown and is also feral in warmer areas all over the world. More than 1,200 different kinds of Watermelon are available in different sizes, tastes and shapes...
When you hear the name watermelon, as with Cucumber, many people believe that it contains the most water and low nutritional value, and yes it actually contains 90 - 92% water.
It also contains vitamin A, thiamine, Vitamin B6 and lots of vitamin C, little potassium and magnesium, fiber, amino acids and antioxidants.
* A sliced watermelon about 300 grams contains a third of the recommended intake of vitamin A and vitamin C/day.
* When you eat a portion of watermelon, you give 30% of your daily need for vitamin A or Retinol which is super important for eye function.
* if you eat watermelon or watermelon juice 1 hour before a workout, you can prevent sore muscles the next day.
* The watermelon is rich in an amino acid that helps blood vessels to relax, it also improves blood circulation.
Since we now know that the watermelon consists of mostly water and then also Fibers, it is effective for the feeling of satiety. And imagine it contains few calories, only 34 calories / 100 grams.
More and more people want to buy seedless watermelons, so then they have developed plants that can not produce grains. The watermelon is crossed with different chromosomes and within different culture circles this seedless watermelon is called hybrid. The hybrids are called the watermelons' "mules"... If you don't know mules are sterile...
Do not throw away the seeds of the watermelon if you find one with seeds... a nutritious supplement in the food or crispy snack... just to wipe the core!
If you want to counteract certain diseases, watermelon is one of the best foods to prevent... Lycopene, an antioxidant that is said to be preventive against certain diseases and also linked to the treatment of diseases.
All this is being investigated by the researchers.
* Imagine in Japan you grow watermelon in square plastic containers, to produce square watermelons. Then it is sold at luxury department stores in Russia for thousands of dollars each. True or False ?? maybe!
How do you know which watermelon to choose in the store?!
* If you see that the watermelon has been damaged or has brown spots, the pulp may also be damaged.
But if the spots can look like a spider web-like pattern, then it means that the flower is pollinerats many times which in turn means a sweeter fruit.
* Look for a big YELLOW spot!
The macula shows how the watermelon was as it grew, the yellower it is the more mature.
If you can take then take this rather than the most bright yellow or almost white spots on the water melon's shell.
* Same as the melon's stalk ....
Ripe melon if the stem is dried and green brown.
A fresh and green stalk, the melon is not quite ripe yet.
* The shape of the watermelon also affects the taste...
The more orb-round melons have a sweeter taste and elongated watermelons are said tobe a little waterier.
* It is important that the watermelon feels heavy!
When you lift up the melon and it feels light, there is a great risk that the pulp has dried. You can test by tapping the melon and then a muffled hollow sound should sound when it is ripe, thanks to high levels of water.
If the melon is immature and dry, it usually sounds mute.
A watermelon can suffer from cold damage and is also sensitive to heat!!
Since the watermelon is filled with Vitamin A, Vitamin B6 and Vitamin C it is my friend .... it keeps my skin fresh.
There is a pigment in the watermelon that can protect your joints against inflammation and reduce the risk of cure and arthritis.
The red color in the watermelon comes from Lycopene, an antioxidant that we also have in the tomato although the watermelon is probably a "straw sharpener" .... The lycopene protects the skin from sun damage.
The watermelon is rich in the amino acid Citrulline which helps lower blood pressure and Lycopene also protects the heart ....
If you, as a woman, go through menopause and eat more watermelon - supplementation improves heart and vascular health.
Watermelon supplements also contribute to lower blood pressure in overweight adults.
Many people with me probably have a hard time with SUGAR ... so instead of the alternative sweet drinks, sweets, cakes ... why not take watermelon which is sweet and healthy and so much better !!
When it comes to watermelon, the imagination is infinitely great at what you can do ...
For dishes, salad, etc. watermelon and feta cheese..pizzas with watermelon, drinks, and if you grill watermelon it will be sweeter ... there are so many good and good recipes!
HEALTH BOMB !!
Now we have all the cool flowering both in the forest and garden. The funny thing is that from early spring to late autumn we can actually take advantage of these delights. We will open up a new tab dealing with the subject of the forest pantry. That is, what you can eat in the forest and land. Here we will show plants that you can use, mushrooms and much more. We will also try to help you with its nutritional value, how best to cook and a range of good recipes. We hope our readers will enjoy this and of course you may ask questions.
Now the summer's good primeurs will partly our own Swedish but also a lot are imported. Personally, I try to take advantage of as much locally grown or homegrown as possible. Some vegetables are quite easy to grow while others a little more difficult. Worth is always to try :). Despite this, I also tend to take the opportunity to buy vegetables when it is cheap. The durability is varied. Some vegetables should not be in the fridge, others a must. I rarely throw vegetables even if it starts to look a bit infested, Tex a pepper that shrivels is not inedible but maybe not fun to serve in salad or as an accessory. Here I usually divide the peppers and toss on a baking sheet and grill, cool off and peel off the outer shell. I then do a layup and put in the fridge. Lasts at least 2-3 months. Below is a recipe I got from a Spanish friend a lot of years ago. This paprika salad is perfect to eat as it is, as toppings or as a good accessory to meat or fish.
White wine vinegar
I usually use at least 3-4 peppers, I divide these in halves and put on an ovenproof baking sheet with the pulp down. Sets at 225 degrees about 25 min or until the shell begins to be black. I then put these on a platter and pull a plastic sheet over. Let them stand until they begin to cool. Cut garlic into a piece, red onion into slices and chop the herbs. When the peppers cool down, pull the "skin" off them and shred. You then unpick onions, garlic, herbs and peppers in a glass jar. Pour in oil so that it almost covers the mixture, finish by pouring on the rest of a white wine vinegar and about 1 teaspoon of salt. Turn the jar upside down a couple of times and put it in the fridge. Should stand at least 1 day to get a taste.
The measurements are on a hip, and the recipe is quite personal how you want it to taste. I use the measure 2 dl of oil and 1/2 cup vinegar as well as salt. Not everyone thinks that bay leaves give good taste, which you can of course exclude.
I usually have my salad for, among other things, toppings, which I think is good. Sometimes combined as a light lunch with toast, paprika salad and top with shrimp. Really luxurious and tends to be a popular appetizer in addition.
Many of us have the good fortune to have a garden, others might take advantage of their balcony to grow on. I myself try to take advantage of everything I can from both cultivated and what is offered in nature this time of year.
A favorite has become to make my own capers. I make capers of both chive buds, dandelion buds, pea buds and elderberries.
Chives go pretty fast in bud and so also in flowering. Both are good to take advantage of. The flower has a wonderfully mild taste of onions and fits as garniter or in a salad.
Since I have a lot of chives, I pick the buds to the extent I can, I also pick dandelion buds. I mix these buds in a large glass jar.
Pour on salt and leave to cool for about 3 weeks. Then the buds are rinsed and a team of vinegar is made. So good to use in different dishes and salads.
I highly recommend mixing different buds, partly because chives buds give a wonderful taste even to the law.
Best of all is being able to pick up this gold mine this winter and knowing that you made it yourself from what you found or cultivated yourself.
My recipe that I received from a good friend is the following:
0.5 liters of mixed buds
0.7 liters of salt
Pour everything into a large jar and shake the jar. Leave to cool for 3 weeks.
Pour everything into a sieve and rinse of salt.
Pour back into the jar and cover with vinegar. Leave to cool for at least 4 weeks.
Ready to eat. Opened can should be stored in the refrigerator.
I just love spring when everything starts to bloom again after a dark and gray period like we had this winter.
Just look at the lawn where the little nice suns start to shine, Dandelions
We called them and is commonly known as WEED...!?
What weeds? Dandelions are vitamin-rich, a long-lasting nature, making their way through asphalt and concrete.
Why should we fight the Dandelions...?
Instead, discover the healing and culinary skills that the Dandelion has.
Did you know that dandelion is considered one of 14 most important wild plants in a survival situation...
The dandelion is perfect for the Bees and its survival, The dandelion has the HIGHEST rating on NECTAR.
No Bees, no life!!
Dandelion is used in various herbal remedies that are inserted when slag substances in the body are to dissolve, it increases the secretion of these passing the kidneys and liver.
Medical action of dandelion:
* CARMINATIVUM = Prevents flatulence.
* STOMATIKUM ( amaramedel) = Stomach strengthening, prevents relaxation of the stomach, stimulates the production of digestive fluids.
* X-RAY MASKULATION = Forming vital proteins secreted in the blood, it has been shown to facilitate the diagnosis of diseases of the body.
* CHOLAGOGUM = increases bile production.
* DIURETIKUM = Diuretic, does not give potassium deficiency, is very potassium rich.
* MESENKYMACTIVE = Dissolves slag substances in connective tissues.
Dandelions are rich in Potassium, Magnesium which improves liver and biliary functions and good deters and cleansers, we have now understood.
Contains more Iron and Protein than Spinach.
Vitamin - A, Vitamin - C, Vitamin - D, Vitamin - B, carbohydrates, beta-carotene, potassium, flavonids, oleic acid, linoleic acid and tannins.
It is possible to eat the whole dandelion, from flower to leaf and down to the root, everything is edible!
Dandelion flowers you can make syrup, it should taste like honey.
Since vegans don't eat honey, dandelion syrup is a better option for them...
Pick the flower buds and fry them, some people like to dip the flower in plain pancake batter and fry... with the possibilities and imagination you get far!
The dandelion flower can be used in the salad...
Do you want to make Dandelion wine (now legal at least in Sweden!) be prepared for the fact that it takes kilos of flower to make on batch...
It is important to complete the cleansing, remove the yellow flower from the green within a few hours after collecting the flowers.
I was through it myself a few years ago and it was a ... I'm going to say tough or hard work... do not really know, but also relaxing there in the sun ... the reward came of course after a few weeks ... when the flowers are cleared, the wine preparation began immediately.
Or why not make a good dandelion marmalade!
Before you start using the Dandelion flower, put it first in cold water for a while and then you get out all the bugs that have settled there inside the flower!!
There are a lot of bitters in the plant, you should use the leaves in a salad, put the leaves first in water about 30 minutes to pull out part of the bitter.
The leaves are good in both smoothies, salad or Pesto. The leaves also have a high content of Vitamin - C...
The plant juice is abundant in the Dandelion stalk, contains the bitter substance Taraxacin and should you eat AMOUNTS it can cause stomach upset, nausea and diarrhea.
If you eat a small amount, it is considered harmless.
JUST RIGHT IS THE BEST!
As with everything else.... never overdose, and this also applies to dandelion.
* During pregnancy or breast-feeding, do not use Dandelion Preparations!
The milky juice of the dandelion from the stem is used to relieve itching when, for example, the dandelion is used. insect bites or dampen the burning from stinging bees.
The root contains about 23% carbohydrates. Peel the root and leach it before cooking, after about 15 minutes of cooking it can be eaten. sometimes a second boil may be needed to remove a bit more from the taste of bitterness.
It is not only negative with the bitter taste of the dandelion because it is the one that initiates the secretion of digestive enzymes, bile from the liver. So both appetite and digestion improve and also the function of the liver and bile. What suits me perfectly is also that the pancreas is stimulated to regulate blood sugar!
The roots can be used to fill out in gratin, steaks, pies, raw shrimp but keep in mind that the root is bitter so I want to remind you to cook it a few times before you put it in the food.
You can slice, dry, roast the roots, excellent as caffeine-free coffee surrogate.
There are a number of active substances in the various parts of the plant that are used in different types of disorders ... good against constipation, atherosclerosis, gout and rheumatism. And used in various "Purification".
According to ancient folklore, dandelion was protecting from Witches and Trolls...
Probably I think that Witches and trolls had a little more knowledge about nature and the wild plants!
Keep in mind that your stomach may have to get used to wildplants if you are not used to be eating WILD PLANTS. As you eat more, the natural bacterial in your stomach increases... eat a little in the beginning and then increase as you go ...
A LITTLE FUN!
Dandelion in French is called "pissenlit" = "Pi in bed" , then you understand the plant's strong diuretic quality ...
THE DANDELION IS NOT JUST A WEED OR OUR ENEMY BUT AN ASSET!!
We have written a little about how useful our stinging nettle is, not least in terms of the vitamins it gives us. No one might think it's particularly good and chew on a nettle :) but there are actually a lot of good things to do with them.
Now we are in the middle of May, unfortunately that real spring heat has not yet appeared. Today, May 12, 2020, it has even snowed in many parts of Sweden. You get a little frozen and ruffled. But what fits if not a luxurious plate of nettle soup.
I have my favorite which may not be the completely classic, but it is very tasty. I go out and pick nettles, often quite early in the morning. I clear them from grass and other weeds that can come along.
I then put the nettles in plenty of cold water until I use them later in the day. I then quickly rinse them off and rough-chop them, then sizzle them in butter. If you want it vegan, you can take a tablespoon of oil instead. I also chop yellow onions, garlic and chilli and mix in this. I then take chicken broth dice (vegan can use vegetable broth) as well as water and fill up with. For 2 servings there is a dice and about 6 dl water. I then let this boil properly, the liquid should have reduced to about 4.5- 5 dl liquid.
Remove from the stove, run in a blender or with a hand blender so everything turns into a smooth soup. Turn on about 1.5 dl whipping cream (veg, oat cream), now let the soup simmer to the right consistency, take about 15-20 min. Serve the soup with egg halves and preferably a crème fraisch with herbs or chives. The soup is filling and very good.
For the soup you can serve ground elder plumps. This is a very old recipe my mother had. You could say it's like a kind of ground elder muffin.
See recipes under the recipe page!
The species name for ordinary stinging nettle is DIOICA and means two builders, coming from greek DI- ( two) and OIKOS (house ).
It refers to the male flower and the female flower found on various plants...
I have like many other unpleasant memories when it comes to stinging nettle, if you get burn it makes it really painful .... For many years I looked "obliquely" at these prickly monsters!
Now I have at least forgiven the nettles and learned to take advantage of this "vitamin bomb", stinging nettle is Super healthy!
High content of chlorophyll, is rich in vitamin A, vitamin-B, vitamin-K, vitamin C. Has minerals potassium, manganese, silicon, potassium, iron and sulfur. Rich in both protein and fiber.
The fresh plant also includes phosphorus, histamine, acetylcholine and formic acid.
Stinging nettle is a perennial plant whose underground offshoots cause it to grow in large stands.
Both the leaves and the stem are equipped with "Burn hair" which is connected to a small poison bladder. The nettle has egg-shaped pointed leaves with sawn edge.
There are many different nettle relatives but a nettle in the mountain areas lacks almost completely "burn hair", mountain nettle is called and has rounded blade base .
Stinging nettle thrives where there is nitrogen-rich land all over Sweden and the nettle suffocates other herbs; therefore, it is a strong indication that the soil is just highly nitrogenous where the stinging nettles grow.
There is a plant called Nettle entanglement that lacks chlorophyll so that plant has solved it in such a way that it simply parasitizes on the stinging nettle.
If you see stinging nettles that are entangled in pale yellow or reddish winding plants without leaves... then you have met the "hive" entanglement.
In the 18th century, the stinging nettle was an important plant, the stem was digested ( repelled) and used to provide basic fibres that were then mixed with Lin.
The nettle fibers were spun into a fine fabric (hives) and clothes.
Also used to dye the fabric, ( plant dyeing) m.m.
The stinging nettle was used in lung soot and scurvy, what you did was to boil the nettle roots and so you drank a few glasses / day.
Fresh nettles were used on lame and removed limbs, laid "burn hairs" against the skin. They also dried Stinging beers and used as cattle feed.
*Nettles are good to basic up our body... because the body is alkaline.
* The nettles block the formation of the hormone DHT (dihydrotestoseron) it comes from the man's testosterone, that's what causes baldness.
Nettles can counteract that!
* The nettle is used to prevent intestinal disease, drink tea or nettle soup.
* Fluid drifting if you have problems with the urinary tract.
* Seems purifying to the blood if you have an allergy or leaky intestinal.
* If your feet are tired, use nettles in a foot bath.
* Strengthens tissues and helps the thyroid gland.
* The nettle acts anti-inflammatory , used as a cover in case of infection and good in case of flu and improves digestion.
* Can be used stinging nettle both internally and externally and has a positive property for hair, skin and nails
* Benefit from nettle cleansing and soothing properties helps Acne and Eczema and acts firming on the skin.
The spring shoots are good for nettle cabbage or nettle soup and it is said that the taste is reminiscent of spinach and cucumber after it has been cooked.
When you pick Nettles, there are a few things to keep in mind...
do NOT pick nettles that have grown in "shade", they contain higher levels of nitrates! DO NOT pick nettles on nitrogen fertilized soil, nettles can pick up and store harmful nitrates!!
Pick nettles, pre-trap or dry them and freeze in. The top to have as a basis in the dish, bread, etc. at any time of the year.
Freeze the leaves in just the right portions and it lasts for 1 year.
When you soak or boil the stinging nettle, the toxins disappear from the trikomer of the stinging nettles (= fine hair) and the stinging nettle can be eaten.
If you burn yourself on a Nettle...
1: Do not scratch, do not touch the exposed area (easier said than done) because when you start touching or patting the skin you "push" the small chips further into the skin.
2: Pour water on to the area. The splinters that aren't stuck are washed away.
3: Take a piece of tape, gently put the tape against the skin and pull off!
Those nose selfies that stick out of the skin will get stuck and pulled away.
To keep pests and moths away indoors, plant a stinging nettle in pot. Even nettle water is good to fertilize other crops with.
I know there is a Nettle beer that is a favorite in the English Islands. Unfortunately I do not now the recipe...
Enjoy all the good you can do from stinging nettle, there are lots of different alternativs!
1 litre dilute ground elder leaves
0.5 dl peeled and roasted sunflower seeds
1 cup grated Parmesan cheese alt any cheese you want
1/2 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic
Rinse and clear the ground elder and put it in a colander so it can drain. Allow to cool.
Then place the leaves, garlic and sunflower seeds in a high mixing bowl (preferably a liter measure). Mix with a hand blender, it feels sluggishly pour on a little oil. Then mix interspersed oil and cheese to the desired consistency. The mess should be smooth when it is ready. Season with salt and pepper.
This pesto is both cheap and very good. Excellent to serve for both fish, vegetables and meat.
A favorite I have is to serve it to freshly cooked asparagus.
Tasty stove /Åsa
Cold Beetroot soup!
Summers good vegetables!
Capers from the garden!
Stinging nettle soup!
Pesto on groundelder!
Pear & ginger marmalade!
God against cold!
What is phytonutrients?
Tomatosoup & Bread!