This is an excellent recipe you can start your day with to increase your body if you drink the elixir approx. 15-20 minutes before food. But also good for preventing colds or shortening your cold.
Water as needed and personal desire.
Squeeze in lemon, grate in ginger and turmeric and take a couple of turns on the black pepper grinder. If you do not have fresh ginger or turmeric, it works well with ready-to-grind in a jar. I think it's tastier with fresh ginger. I wear gloves when I tear Turmeric to avoid being called Simpson for three days when my hands turn super yellow.
I usually make my elixir pretty strong but it's not needed. I like to squeeze atleast half a lemon, grate into 2 cm ginger and 1 cm turmeric. But it's enough to do half.
When I start to feel signs of sore throat, I usually make sure to have pickled sushi ginger at home.
I take a little and chew atleast 4 times a day and the sore throat disappears surprisingly quickly.
Mostly people have a stressfull everyday life. Whether you have a family or are yourself, your body needs to eat. As the weekend approaches, you might look forward to eating something good. Friday is coming and you realize you're exhausted. What then better to make a simple but tasty burger. This week's burger is even pretty healthy :) Eggplant burger with jalapeño, melted cheese, pickled red onion, lettuce and tomato. To this you have a good mixed salad with sun-dried tomatoes, fresh tomatoes , hassle and feta cheese. As an added small bonus, a dressing is made on sun-dried tomatoes, red fresh chili, feta cheese, roasted sunflower seeds and 2 tablespoons of oil.
Doesn't take many minutes to do, but divinely tasty and actually healthy.
Cut a slice of just over 1 cm, turn this into beaten egg and pan with sesame seed.
Fry over medium heat for about 5 min on each side, put on a slice of melted cheese, pickled red onion.
Prepare the bread with adding salad, tomato slices . Then put on the burger and top with sliced jalapeño.
Have a nice meal!
To serve to: Claypot bread with seeds and olives (NOTE! the bread is lactose and gluten-free)
The bread is made in a terrine. Keep in mind that a clay pot should be soaked in cold water for at least 20 minutes, and always put in a cold oven.
1 packet yeast
2 tsp baking powder
5 cups water
0.5 dl oil
1 cup pumpkin seeds
1 cup flaxseed
1 cup sunflower seeds
3 cups grated carrot
1 tbsp fiber husk
2 dl chopped olives (green or black)
3 dl cornflour
3 dl gluten-free oatmeal (preferably the coarser)
2 cups potato flour
Dissolve the yeast in water and oil, pour in baking powder and stir. Then down with all the ingredients. Feel free to use a household appliance with a dough hook. The bread should be worked at least 10 minutes. The consistency of the bread should be firm but not hard. Oil the bottom of the pot, or lay a baking paper. Pour over the dough, put on the lid and into the cold oven.
Turn on 150 degrees. Bake the bread about 1 hour and 40 min. Take out the pot o let stand for about 15 minutes then turn up and down on the towel.
You can usefully cold-ferment this bread. Ie put the dough in the evening as well as put in the fridge. You bake it the next day.
Eat and enjoy /// Åsa
This soup is, nutritious, mass of vitamins not least a taste that is amazingly good. As a chef, I like to experiment with different ingredients. When the winter darkness comes, it is extra good to eat soups and stews, I think. This soup is good both cold and hot, however, I prefers it warm in the winter.
1 kg tomatoes (alt 2 p. whole tomatoes)
2 yellow bulbs
3 cloves garlic
2 peppers of any colour
1 liter of water
2 chickens or vegetable broth cubes (of course, own fund goes excellent too)
1 tsp thyme
2 tablespoons tomato puree
1 chilli of medium-strength variety (red elongated)
2 cups cream or oat cream
Peel and coarsely chop onion and garlic, divide 2 peppers and remove the kernels. Shred peppers and chilli.
Take 2 teaspoons of butter in a saucepan and brown. I prefer butter because it raises the taste, but of course ordinary cooking oil type rapeseed or corn goes just as well if you want it vegan.
Pour in the shredded and chopped vegetables, as well as thyme and let them be a little brown, then divide the tomatoes into wedges and pour down. On with water and broth cubes. Let cook about 25 min. Then mix everything into a smooth soup. If the soup feels too watery, it can be reduced down to the desired amount.
Now whisk down the tomato pure and the cream/oat cream. Then simmer gently for about 15 minutes.
Accessories that you can top/serve in the soup
Homemade chili aioli made from eggs, French mustard, oil, garlic and freshly chopped chili
Mozzarella pieces with basil
For the vegan suit a homemade chiliaioli made from French mustard, the spa from chickpeas, freshly chopped chili.
The soup can be stored about 5 days in the refrigerator.
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
1 cup spruce shoots
2 stalls romaine salad
3 cups chopped parsley
2 large red onions
1 large jar of corn
2 finely chopped garlic cloves
1 cucumber finely chopped
3 cups cooked wheat
4 tablespoons butter
1 bunch finely chopped thyme
1 tbsp strong paprika powder
Juice from 1 lemon
Citronsest from 1 lemon
Cook wheat and allow to cool, finely chop all vegetables.
Melt the butter and pour in the wheat, fry for about 5 min. Mix in the finely chopped thyme and paprika. Allow to cool. Then mix in the salad. Sprinkle with lemon strays
A tasty and robust salad you can usefully serve to grilled options topped with shrimp or chicken. The recipe is for 4 people.
If you want a simple dressing, you can, for example, mix together 2 tablespoons of dijon mustard with a small jar of light crème fraish.
Very savoury and can also be taken on a picnic
4 dl spruce shoots
8 cups water
1 cup honey
1 spice measure real vanilla powder or 1/2 vanilla pod
1 lemon (juice + zest)
Clear the shots so no debris has come with you. Put the shoots in a stainless steel mixing bowl. Bring water to the boil and pour over the spruce shoots. Put down vanilla pod if you use this. Then let pull about 4 hours. Feel free to cover the bowl with a lid.
Then mix in honey lemon juice as well as lemon sest & vanilla powder if you use it.
Strain off the drink (I usually first strain in a fine mesh strainer and then through a linen cloth.)
If you want a sweeter drink, you can of course have more honey, if you are diabetic, you can usefully use agave syrup that is said to be better for diabetic options Canderel. If you use Canderel, be sure to use about half the amount of honey and add 1 teaspoon of citric acid for the preservation. Then pour the drink into bottles.
If you are going to drink the amount within 1 month, keep it excellent in the fridge, you want longer, you freeze it. I then use ice cube bags. Easy to push one or two out in a glass.
When you then serve the juice, take about half the juice and half the water.
A festive option is to frost glass with sugar and salt, i.e. you mix this up to moisten the above edge of the glass and dip in sprinkled. Pours the well-chilled drink. If you want it a bit like a drink, you can usefully put an olive, strawberry or grape on a toothpick. Feel free to throw down any leaf lemon balm or mint.
The drink is both good as a meal drink and as a bit more festive drink.
Right now there is a fairly large variety of different kinds of pears with varied taste. Something that is forgotten but oh so good is pear marmalade. I usually make a marmalade that has some ginger in it.
4 large pears (scaled & cored)
Cut into cm thick slices
Grate 2 tablespoons fresh ginger
Finely chop 2 tbsp ginger
2 cinnamon sticks
1 squeezed lemon (also finely grate lemon sest and mix it down)
2 cups sugar alt 3 tablespoons Canderel sweetener
Pour everything into a saucepan and pour in about 1 cup of water
Bring to the boil and then pull down so that everything simmers slowly for about 30 min. Stir occasionally. Stir in the sugar and let the sugar melt, making sure it is well dissolved. Pour in 1 teaspoon of citric acid and stir. Pour hot on jars and close the lid.
If you use Canderel, you instead move until the sugar is dissolved. Add 1.5 teaspoons of citric acid. Then pack in the same way.
I usually store in the fridge. The marmalade lasts at least 6 months.
Fantastic to have on toast, cheese crackers and not least on the cheese tray.