 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 oil (neutral) 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
0 Comments
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.
Recipe: 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. Tasty stove! /Åsa |
Authors:
|
RSS Feed