Vegetable curry with plant balls
Serves: 5Ingredients:
350 g potatoes (or about 2 pcs.)1 carrot
300 g or 1/2 cauliflower
1 onion
2 cloves of garlic
100 g canned Turkish peas or chickpeas
100 g green peas
1-2 handfuls of spinach leaves
500 g IKEA HUVUDROLL plant balls
3 tbsp. vegetable oil
230 g canned tomatoes
100 ml vegetable broth or water
salt to taste
lemon juice to taste
water for cooking vegetables
Spices:
1 tbsp. curry powder
1/2 tbsp. "Garam masala" spice
1 tsp. turmeric
Tip: Instead of curry powder, turmeric and “Garam masala” spices, you can use curry spice mix.
Step by step:
1. Peel potatoes and carrots, cut into large pieces. Cut the cauliflower into smaller pieces (flowerets). Put the vegetables in a pot and boil them in water until they are almost ready (readiness – approx. 75%).2. Chop onions and garlic, heat a pan and sauté in vegetable oil. Bake until they are completely cooked. Add spices and simmer over low heat for about 1 min. The mass must be constantly monitored and stirred from time to time so that it does not burn.
3. Add canned tomatoes, water or broth and cook for 2-3 minutes. Then add boiled vegetables and peas. Sauté for about 10 minutes until the vegetables are completely cooked.
4. At the very end, add thawed vegetable balls, spinach leaves, salt, and lemon juice to taste. Stew everything for 5 minutes. Serve with rice, couscous, or bulgur.
Vegan tacos IKEA style
Serves: 8Ingredients:
1 packet (750 g) of VÄRLDSKLOK plant mince2 tbsp. taco seasoning or tandoori spice mix
150 g of onions
4 medium garlic cloves
Cooking oil for frying
Other ingredients*:
2 packets (480 g) of GRÄDDAT flatbread
100 g SYLT LINGON lingonberry jam
1 packet of ROSTAD LÖK fried onion
100 g canned corn
100 g soybeans (edamame beans)
50 g green salad (arugula, frillice lettuce, or something similar)
2 tomatoes
2 limes
2 avocados
100 g salsa with your preferred heat level
100 g vegan cheese, grated
*All the other ingredients are just a recommendation and can always be replaced according to your mood and taste preference.
Step by step:
1. Cut the onion and garlic into small dice.2. Preheat a larger pan. Fry the cut onion and garlic in plenty of oil until translucent.
3. Add the frozen VÄRLDSKLOK plant mince with your favourite seasoning or spice mix. Mix and fry thoroughly until the mince has acquired a beautiful colour and is well cooked (approx. 10 min).
4. Cut the flatbread to the desired size. If you prefer crispy tacos, toast them in the oven at 180°C for 2 to 3 minutes. You can give the warm flatbreads any shape you want because they’ll keep their shape beautifully after cooling down.
5. Cut the tomatoes into 8 total pieces, remove the insides, and cut the tomato wedges into cubes.
6. Cut the lime into quarters. Cut the avocado into cubes and squeeze a little lime on top so the avocado flesh wouldn’t brown when exposed to air.
7. Place all the components in the middle of the dining table so that everybody can assemble their own tacos. If you’d like, the assembled tacos can also be gratinated in the oven at 200°C for 2 to 3 minutes.
Smoked salmon sandwich cake
There are no strict rules as to how sandwich cake should be prepared – you can make it as thick as you wish and layer ingredients in the sequence you prefer. While the sandwich cake is quick to prepare, it takes time (preferably overnight) to acquire richer taste in the fridge.Ingredients:
GRÄDDAT soft, thin flatbreadSJÖRAPPORT cold smoked salmon
SÅS SENAP & DILL sauce for salmon
200 g of mayonnaise
400 g of cream cheese
6 eggs
30 ml of beetroot juice
Dills
2 long cucumbers
KALLES KAVIAR cod roe spread
Step by step:
1. Place GRÄDDAT bread on the chopping board or serving tray. In case of regular toast, cut it in 1 cm thick slices lengthwise to have bigger surface of sandwich cake.2. Slice cucumbers lengthwise in 1–2 mm thin slices. Potato peeler might be handy for this task.
3. Grate boiled eggs and mix with mayonnaise and half of chopped dills. The remaining dills will be used for garnishing.
4. Stir together half of cream cheese and beetroot juice. Juice can come from crude or boiled beetroots or beetroot marinade.
5. Layer the sandwich cake. Spread cream cheese on the bread and layer with smoked salmon slices. Put next slice of bread, then spread mayonnaise and egg mix on top of it. The next layer is cucumber slices followed by bread again. Sequence of layers may vary, but keep in mind to spread the ingredients evenly among the layers.
6. Spread the remaining cream cheese on top and sides of the sandwich cake. Garnish with sliced eggs, KALLES KAVIAR cod roe spread, dills, cucumber, salmon and shrimps (optional).
Boiled pears for apple pie with vanilla sauce
Apple pie and vanilla sauce can be enjoyed straight from the Swedish Food Market, but to add festive flavour and look to the dessert, our chef suggests boiling pears in mulled fruit drink.Ingredients:
KAFFEREP apple cake, frozenKAFFEREP vanilla sauce
VINTERSAGA mulled fruit drink
5 pears
100 ml of double cream or whipped cream
VINTERSAGA ginger thins
Step by step:
1. Peel pears – leave the pear stalk untouched and cut-off the bottom part. Boil pears in VINTERSAGA mulled fruit drink for 15–12 minutes. It is recommended to leave pears in the sauce for approx. four hours to become richer in taste.2. Place a piece of apple pie and vanilla sauce on the plate (both can be served cold or hot – as you wish).
3. Cut the pear in half or serve whole and put next to the pie.
4. Garnish with whipped cream, fresh berries and ginger thin crumbles.
Tzatziki
Next time you are about to cook and enjoy our SJÖRAPPORT salmon fillet, try it with a Greek-style tzatziki sauce.Ingredients:
1 medium cucumber1 cup of thick Greek yogurt
1 tbsp of lemon juice
½ tbsp of extra-virgin olive oil
1 grated garlic clove
¼ tsp of sea salt
1 tbsp of chopped dill
1 tbsp of chopped mint
Step by step:
1. Finely grate the cucumber, place it on a towel and gently squeeze out the excess water.2. Combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint in a bowl.
3. Chill before serving.
Scandinavian devilled eggs
Hard boiled egg halves generously filled with a smoked salmon mousse are true stars of the Scandinavian Easter table.Ingredients:
5 eggs200 g of cream cheese
150 g of cold-smoked salmon
1 tsp of minced dill
1 tbsp of lemon juice
zest from ½ lemon
fish roe and extra dill sprigs (for decoration)
Step by step:
1. Place the eggs in a pot and cover them with water.2. Set the pot on high heat and bring to a boil. When the water boils, lower the heat to medium-high and let boil for 8-10 minutes (depending on the size of the eggs). Then, drain the water and rinse the boiled eggs under cold water.
3. When the eggs have cooled to room temperature, remove shells, cut in half lengthwise, and remove the yolks.
4. Prepare the smoked salmon mousse. Combine the cream cheese and smoked salmon in a container and blend until smooth. Stir in the yolks, finely minced dill, as well as the zest and juice of the lemon.
5. Fill a pastry bag with the salmon mousse and pipe onto each egg half.
6. Decorate with fish roe, dill sprigs or extra lemon zest before serving.
Traditional Christmas casserole with potatoes and sprats “Janssons frestelse”
Classic dish of the Swedish Christmas dinner table is Janssons frestelse, which direct translation means Jansson’s temptation. It is a creamy potato and sprats casserole which is surprisingly easy to make.Ingredients:
9-10 medium-sized potatoes
2 tbsp of butter
1 onion, finely sliced
about 20 tinned sprat fillets
salt and pepper
150 ml of single cream
150 ml of whole milk
1 tbsp of dried breadcrumbs
Step by step:
1. Preheat the oven to around 200C.
2. Peel the potatoes and chop them into small 0.5cm piece sticks – a bit thinner than French fries.
3. Melt the butter in a saucepan, add the onion and cook until soft. Take care not to burn the onion – it should be cooked, but not turning brown.
4. Add the potatoes and cook for a few minutes.
5. Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with 10 sprat fillets evenly across. Season with salt and pepper.
6. Add another layer of onion and potato, then another 10 sprats on top. Pour the remaining sprat juice over the dish.
7. Pour two-thirds of the milk and cream over the dish, then sprinkle the breadcrumbs on top. Season again.
8. Bake for about 45 minutes, or until the potatoes are cooked. Halfway through the cooking time, add the rest of the milk and cream. If the dish is looking dry, you can add more milk – the aim is to get a creamy consistency.
1. Preheat the oven to around 200C.
2. Peel the potatoes and chop them into small 0.5cm piece sticks – a bit thinner than French fries.
3. Melt the butter in a saucepan, add the onion and cook until soft. Take care not to burn the onion – it should be cooked, but not turning brown.
4. Add the potatoes and cook for a few minutes.
5. Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with 10 sprat fillets evenly across. Season with salt and pepper.
6. Add another layer of onion and potato, then another 10 sprats on top. Pour the remaining sprat juice over the dish.
7. Pour two-thirds of the milk and cream over the dish, then sprinkle the breadcrumbs on top. Season again.
8. Bake for about 45 minutes, or until the potatoes are cooked. Halfway through the cooking time, add the rest of the milk and cream. If the dish is looking dry, you can add more milk – the aim is to get a creamy consistency.
Cured salmon with gin “Gingravad lax”
This recipe of cured salmon in Swedish is called Gravad lax. It is a Swedish buffet classic. It is normally cured with salt and sugar and flavoured with dill and white pepper, but in this recipe it is also added some gin and juniper, a popular twist in Sweden at Christmas to give the salmon a slightly more sophisticated taste. It can be served as an appetiser on a julbord (Christmas buffet) or as a starter.Ingredients:
1.2 kg salmon fillet, in 2 pieces, with skin on
2 tbsp of white peppercorns
2 tsp of juniper berries
60 g of coarse sea salt
10 g of light muscovado sugar
30 g of caster (superfine) sugar
25 g of dill, roughly chopped including stalks
3 tbsp of gin
Step by step:
1. Run your fingers over the salmon to feel for any tiny pin bones. If you find any, remove them with tweezers.
2. Coarsely crush the peppercorns and juniper berries using a pestle and mortar.
3. Make your curing mixture by mixing together the salt, sugars, crushed pepper and juniper berries.
4. Cut a piece of clingfilm (plastic wrap) large enough to take both pieces of salmon. Spread a little of the dill and some of the curing mixture on the clingfilm. Place the salmon fillets skin side down on it.
5. Rub the rest of the curing mixture over the surface of each fillet, pour the gin over and then add the remaining dill.
6. Bring the two pieces together to create a sandwich, with the skin on the outside. Wrap up well with the clingfilm, place in a freezer bag, trying to exclude as much air as possible, and then tie the bag. Place in a dish, top with a weight (such as a smaller baking dish or plate with cans of beans on top) and leave to cure in the fridge for 48 hours, turning every 12 hours or so.
7. Unwrap the fish, scrap off the dill and rinse the salmon quickly under cold running water. Transfer to a fresh plastic bag and return it to the fridge for a further 24 hours to allow the cure to even out.
8. Slice cured salmon with a very sharp knife.
9. Use it within 2 or 3 days or put in the freezer for later.
Sliced thinly it can be served on top of thinly sliced rye bread, garnished with a small piece of lemon. Or serve it on a large platter garnished with juniper berries and dill sprigs. Just before serving, drip a little gin over the salmon.
1. Run your fingers over the salmon to feel for any tiny pin bones. If you find any, remove them with tweezers.
2. Coarsely crush the peppercorns and juniper berries using a pestle and mortar.
3. Make your curing mixture by mixing together the salt, sugars, crushed pepper and juniper berries.
4. Cut a piece of clingfilm (plastic wrap) large enough to take both pieces of salmon. Spread a little of the dill and some of the curing mixture on the clingfilm. Place the salmon fillets skin side down on it.
5. Rub the rest of the curing mixture over the surface of each fillet, pour the gin over and then add the remaining dill.
6. Bring the two pieces together to create a sandwich, with the skin on the outside. Wrap up well with the clingfilm, place in a freezer bag, trying to exclude as much air as possible, and then tie the bag. Place in a dish, top with a weight (such as a smaller baking dish or plate with cans of beans on top) and leave to cure in the fridge for 48 hours, turning every 12 hours or so.
7. Unwrap the fish, scrap off the dill and rinse the salmon quickly under cold running water. Transfer to a fresh plastic bag and return it to the fridge for a further 24 hours to allow the cure to even out.
8. Slice cured salmon with a very sharp knife.
9. Use it within 2 or 3 days or put in the freezer for later.
Sliced thinly it can be served on top of thinly sliced rye bread, garnished with a small piece of lemon. Or serve it on a large platter garnished with juniper berries and dill sprigs. Just before serving, drip a little gin over the salmon.
Rice pudding with orange “Ris à la Malta”
Ris à la Malta or in a simple way – rice pudding is a popular Christmas dessert and usually forms part of a julbord. There are other versions of ris à la Malta, however IKEA chef shares a recipe of rice pudding with marinated oranges.Serves: 4-6 pers
Ingredients:
Marinated oranges
100 ml of water
90 g of granulated sugar
2 cloves
2 cardamom pods
1-2 tbsp of dark rum
2-3 oranges
Rice pudding
90 g of uncooked short grain white rice
200 ml water
1/4 tsp of flaky salt
500 ml of milk
1 cinnamon stick
150 ml of heavy cream
1/2 tsp of vanilla bean powder
1-2 tbsp of powdered sugar
Step by step:
Marinated oranges
1. Combine water, sugar, cloves, and cardamom pods in a saucepan. Let come to a boil, then simmer for 6-8 minutes, swirling the pan every now and then, until syrup is slightly thickened. Remove from heat and stir in the rum. Let cool.
2. Cut away the ends of the oranges, then cut down the sides to remove the peel and the white pith. Thinly slice the oranges and place them in a bowl.
3. Pour the syrup over the orange slices, cover the bowl, and let marinate in the fridge for at least two hours. Discard the cloves and cardamom pods before serving.
Rice pudding
1. Place the rice, water, and salt in a saucepan. Let come to a boil and let simmer with the lid on for 10 minutes. Add the milk and cinnamon stick, and on low heat – let mixture simmer gently with the lid on until thickened, about 30-35 minutes, stirring every now and then to make sure it doesn’t burn. Remove from heat, discard the cinnamon stick, and let cool completely.
2. Whip the cream to soft peaks together with the vanilla and sugar, then stir the whipped cream into the rice pudding.
3. Serve the Ris à la Malta with the orange slices and syrup.
Marinated oranges
1. Combine water, sugar, cloves, and cardamom pods in a saucepan. Let come to a boil, then simmer for 6-8 minutes, swirling the pan every now and then, until syrup is slightly thickened. Remove from heat and stir in the rum. Let cool.
2. Cut away the ends of the oranges, then cut down the sides to remove the peel and the white pith. Thinly slice the oranges and place them in a bowl.
3. Pour the syrup over the orange slices, cover the bowl, and let marinate in the fridge for at least two hours. Discard the cloves and cardamom pods before serving.
Rice pudding
1. Place the rice, water, and salt in a saucepan. Let come to a boil and let simmer with the lid on for 10 minutes. Add the milk and cinnamon stick, and on low heat – let mixture simmer gently with the lid on until thickened, about 30-35 minutes, stirring every now and then to make sure it doesn’t burn. Remove from heat, discard the cinnamon stick, and let cool completely.
2. Whip the cream to soft peaks together with the vanilla and sugar, then stir the whipped cream into the rice pudding.
3. Serve the Ris à la Malta with the orange slices and syrup.
Plant-based burgers served with sides of your choice
Juicy burgers cooked with plant-based mince and served with flavour-enhancing sides like fresh jalapeno, red onion and garlic mayonnaise.Serves: 4 pers
Time: 20min
Ingredients:
Approx. 600 g VÄRLDSKLOK shapeable plant mince
2 tsp. smoked paprika powder
0.5 tsp. salt
2 pinches of black pepper
SMAKRIK rapeseed oil for frying
4 hamburger buns
Filling suggestions:
Lettuce leaves
Fresh jalapeno
Sprouts
Red onion
Garlic mayonnaise
Fresh cucumber
Tomato slices
Step by step:
1. Thaw and spread out the mince on a platter for about 30 minutes, it should not have time to reach room temperature.
2. Mix all the ingredients and shape 4 burgers with wet hands.
3. Fry in rapeseed oil on medium heat for about 2-3 minutes on each side until they are firm when you press on them.
4. Heat the hamburger buns and fill your hamburger with what you like.
Lettuce leaves
Fresh jalapeno
Sprouts
Red onion
Garlic mayonnaise
Fresh cucumber
Tomato slices
Step by step:
1. Thaw and spread out the mince on a platter for about 30 minutes, it should not have time to reach room temperature.
2. Mix all the ingredients and shape 4 burgers with wet hands.
3. Fry in rapeseed oil on medium heat for about 2-3 minutes on each side until they are firm when you press on them.
4. Heat the hamburger buns and fill your hamburger with what you like.
Greek plant-based mince balls in tomato sauce
Juicy plant-based mince balls with feta cheese, rich tomato sauce and classic Mediterranean sides.Serves: 4 pers
Time: 45min
Ingredients:
Mince balls
500 g VÄRLDSKLOK shapeable plant mince
150 g feta cheese
2 pressed garlic cloves
1 dl chopped fresh parsley
1 tbsp. dried oregano
1 tsp. salt
0.5 tsp. black pepper
SMAKRIK rapeseed oil for frying
Tomato sauce
500 g crushed tomatoes
1 dl water
1 pressed garlic clove
0.5 tsp. honey
0.5 tsp salt
0.5 tsp dried oregano
0.5 tsp black pepper
Roast potatoes
1 kg washed small potatoes
2 tbsp. SMAKRIK rapeseed oil
1 pinch of salt
Tzatziki
3 dl thick yogurt
½ cucumber
1 pressed garlic clove
1 tbsp. olive oil
0.5 tsp. salt
Step by step:
Mince balls
1. Thaw and spread out the mince on a platter for about 30 minutes, it should not have time to reach room temperature.
2. Crumble the feta cheese into the mince and mix all the ingredients.
3. Wet your hands and shape into small balls.
4. Fry the mince balls in oil until they have a nice colour and feel firm.
5. Mix all ingredients to the tomato sauce.
6. Pour the tomato sauce over the mice balls and simmer for 10 minutes. Dilute with water if necessary.
Roast potatoes
1. Set the oven to 225 ℃.
2. Place the potatoes in an oven dish, drizzle over olive oil, salt and mix around.
3. Roast in the middle of the oven for about 25 minutes or until the potatoes are soft and have a golden crispy surface. Mix around a few times during these 25 minutes.
Tzatziki
1. Roughly grate the cucumber. Squeeze out the liquid.
2. Mix the cucumber, yogurt, garlic and salt all together.
3. Drizzle over olive oil.
Serve the mince balls with roast potatoes, tzatziki and a green salad.
1 kg washed small potatoes
2 tbsp. SMAKRIK rapeseed oil
1 pinch of salt
Tzatziki
3 dl thick yogurt
½ cucumber
1 pressed garlic clove
1 tbsp. olive oil
0.5 tsp. salt
Step by step:
Mince balls
1. Thaw and spread out the mince on a platter for about 30 minutes, it should not have time to reach room temperature.
2. Crumble the feta cheese into the mince and mix all the ingredients.
3. Wet your hands and shape into small balls.
4. Fry the mince balls in oil until they have a nice colour and feel firm.
5. Mix all ingredients to the tomato sauce.
6. Pour the tomato sauce over the mice balls and simmer for 10 minutes. Dilute with water if necessary.
Roast potatoes
1. Set the oven to 225 ℃.
2. Place the potatoes in an oven dish, drizzle over olive oil, salt and mix around.
3. Roast in the middle of the oven for about 25 minutes or until the potatoes are soft and have a golden crispy surface. Mix around a few times during these 25 minutes.
Tzatziki
1. Roughly grate the cucumber. Squeeze out the liquid.
2. Mix the cucumber, yogurt, garlic and salt all together.
3. Drizzle over olive oil.
Serve the mince balls with roast potatoes, tzatziki and a green salad.
A classic Italian bolognese made from plant-based mince
A classic Italian bolognese made from tasty plant-based mince, topped with grated parmesan and freshly ground black pepper.Serves: 4 pers
Time: 30min
Ingredients:
400 g VÄRLDSKLOK shapeable plant mince
1 chopped yellow onion
2-3 pressed garlic cloves
1 finely chopped carrot
1 stalk finely chopped celery
3 tbsp. tomato paste
1 tbsp. dried oregano
1 tbsp. dried thyme
2 tbsp. vegetable stock
3 dl water
800 g crushed tomatoes
0.5 tsp. salt
0.5 tsp. freshly ground black pepper
2 dl fresh basil leaves
SMAKRIK rapeseed oil for frying
500 g pasta
Parmesan
Freshly ground black pepper
Step by step:
1. Fry the onion, carrot and celery in the oil until the onion is soft but does not yet have any brown colour. Add the garlic, tomato paste and spices and fry for a few more minutes.
2. Pour the frozen mince into the frying pan and fry until the mince has a nice surface. Chop it continuously into pieces with a wooden spoon to avoid it clumping together.
3. Pour over the stock, water and crushed tomatoes. Stir, pour in the salt and pepper. Simmer for 20 minutes, diluting with water if necessary and stirring occasionally.
4. Cook the pasta according to the instructions on the package.
5. Add salt, pepper and spices to taste. Pick the leaves off the basil plant and stir into the pot together with the pasta. Top with grated parmesan.
0.5 tsp. salt
0.5 tsp. freshly ground black pepper
2 dl fresh basil leaves
SMAKRIK rapeseed oil for frying
500 g pasta
Parmesan
Freshly ground black pepper
Step by step:
1. Fry the onion, carrot and celery in the oil until the onion is soft but does not yet have any brown colour. Add the garlic, tomato paste and spices and fry for a few more minutes.
2. Pour the frozen mince into the frying pan and fry until the mince has a nice surface. Chop it continuously into pieces with a wooden spoon to avoid it clumping together.
3. Pour over the stock, water and crushed tomatoes. Stir, pour in the salt and pepper. Simmer for 20 minutes, diluting with water if necessary and stirring occasionally.
4. Cook the pasta according to the instructions on the package.
5. Add salt, pepper and spices to taste. Pick the leaves off the basil plant and stir into the pot together with the pasta. Top with grated parmesan.
Plant-based mince loaf with mashed potatoes and classic Swedish sides
Garlic-spiced plant-based mince loaf served with creamy mashed potatoes and classic Swedish sides like cream sauce, lingonberries and pickled cucumber.Serves: 4 pers
Time: 20min
Ingredients:
ALLEMANSRÄTTEN mix for cream sauce
ALLEMANSRÄTTEN mashed potatoes
Mince loaf and mashed potatoes
750 g VÄRLDSKLOK shapeable plant mince
1 yellow onion
1 pressed garlic clove
1 tsp. dried rosemary
2 tsp. Dijon mustard
0.5 tsp. black pepper
1 tsp. salt
SMAKRIK rapeseed oil for frying
Sweetened lingonberries
250 g frozen lingonberries
0.5 dl powdered sugar
Pickled cucumber
0.5 dl vinegar 24%
3.5 dl water
2.5 tbsp. sugar
1 cucumber
1 pinch of salt
2 tbsp. finely chopped parsley
Step by step:
Mince loaf
1. Thaw and spread out the mince on a platter for about 30 minutes, it should not have time to reach room temperature.
2. Set the oven to 225℃.
3. Finely chop the onion and fry in rapeseed oil until it is soft.
4. Mix the minced meat with the other ingredients and form a loaf with wet hands on a sheet of baking paper.
5. Bake it in the middle of the oven for about 20 minutes until it has a nice colour and feels firm.
6. Prepare the mashed potatoes and the cream sauce by using the instructions on the package.
Sweetened lingonberries
Put the lingonberries in a bowl, sprinkle over the sugar and stir until the sugar has dissolved and the lingonberries have thawed.
Pickled cucumber
1. Mix the vinegar, water and sugar, stirring until the sugar has dissolved.
2. Slice the cucumber thinly, preferably with a mandolin.
3. Put the cucumber in the mixture, add the salt and parsley. Let stand for at least 30 minutes before serving.
250 g frozen lingonberries
0.5 dl powdered sugar
Pickled cucumber
0.5 dl vinegar 24%
3.5 dl water
2.5 tbsp. sugar
1 cucumber
1 pinch of salt
2 tbsp. finely chopped parsley
Step by step:
Mince loaf
1. Thaw and spread out the mince on a platter for about 30 minutes, it should not have time to reach room temperature.
2. Set the oven to 225℃.
3. Finely chop the onion and fry in rapeseed oil until it is soft.
4. Mix the minced meat with the other ingredients and form a loaf with wet hands on a sheet of baking paper.
5. Bake it in the middle of the oven for about 20 minutes until it has a nice colour and feels firm.
6. Prepare the mashed potatoes and the cream sauce by using the instructions on the package.
Sweetened lingonberries
Put the lingonberries in a bowl, sprinkle over the sugar and stir until the sugar has dissolved and the lingonberries have thawed.
Pickled cucumber
1. Mix the vinegar, water and sugar, stirring until the sugar has dissolved.
2. Slice the cucumber thinly, preferably with a mandolin.
3. Put the cucumber in the mixture, add the salt and parsley. Let stand for at least 30 minutes before serving.
Plant-based tacos with pickled onions, pico de gallo & guacamole
Tacos are great for all occasions! Here with soft tortilla bread filled with taco-spiced plant-based mince and homemade sides.Serves: 4 pers
Time: 40min
Ingredients:
400 g VÄRLDSKLOK shapeable plant mince
1 packet of taco seasoning, 28 g
1 dl water
SMAKRIK rapeseed oil for frying 8 pcs. soft tortilla bread
Lime-pickled red onion
1 red onion
1 lime
Pico de gallo
4 tomatoes
1 white onion
1 red chili
1 lime
4 tbsp. chopped coriander
0.5 tsp. Salt
Guacamole
4 avocados
1 pressed garlic clove
1 lime
0.5 dl fresh coriander
1 jalapeno
Salt
Pepper
Step by step:
Fry the mince in the rapeseed oil, add the taco seasoning and water. Fry on medium heat until the water boils into the mince.
Lime-pickled red onion
1. Slice the red onion thinly, preferably with a mandolin.
2. Squeeze out the juice from one lime and knead into the onion.
3. Let stand for 30 minutes before serving.
Pico de gallo
1. Finely chop the tomatoes, onion and chili.
2. Mix everything and stir in the chopped coriander, salt and juice from one lime.
Guacamole
1. Finely chop the coriander and jalapeno.
2. Peel, remove the seeds and mash the avocados, squeeze in the juice from one lime.
3. Mix with the other ingredients.
Heat the tortilla bread and fill your taco with what you like.
4 avocados
1 pressed garlic clove
1 lime
0.5 dl fresh coriander
1 jalapeno
Salt
Pepper
Step by step:
Fry the mince in the rapeseed oil, add the taco seasoning and water. Fry on medium heat until the water boils into the mince.
Lime-pickled red onion
1. Slice the red onion thinly, preferably with a mandolin.
2. Squeeze out the juice from one lime and knead into the onion.
3. Let stand for 30 minutes before serving.
Pico de gallo
1. Finely chop the tomatoes, onion and chili.
2. Mix everything and stir in the chopped coriander, salt and juice from one lime.
Guacamole
1. Finely chop the coriander and jalapeno.
2. Peel, remove the seeds and mash the avocados, squeeze in the juice from one lime.
3. Mix with the other ingredients.
Heat the tortilla bread and fill your taco with what you like.
Apricot snack balls (15 – 16 pcs.)
Zane Grēviņa's recipe to prepare when working or studying from home.Ingredients:
• 250 g dried apricots
• 100 g almonds
• 40 g out flakes
• 30 g coconut shards
• + bitter chocolate for dipping the ready balls
Cooking:
1. Place almonds, out flakes and coconut shards in the blender and quickly grind all in small pieces.
2. Add apricots and continue grinding for about a minute until crumbly but sticky mass is ready. You can check the readiness of mass by pressing it together in the hands – if it holds together, it’s done, if not, continue grinding.
3. With help of the tablespoon roll 15 – 16 similar size balls.
4. If you want to add more taste, dip some of them in a melted bitter chocolate.
5. Place the balls on the plate and enjoy for couple of days if they last so long. In the fridge balls can be preserved up to 3 – 4 weeks.
1. Place almonds, out flakes and coconut shards in the blender and quickly grind all in small pieces.
2. Add apricots and continue grinding for about a minute until crumbly but sticky mass is ready. You can check the readiness of mass by pressing it together in the hands – if it holds together, it’s done, if not, continue grinding.
3. With help of the tablespoon roll 15 – 16 similar size balls.
4. If you want to add more taste, dip some of them in a melted bitter chocolate.
5. Place the balls on the plate and enjoy for couple of days if they last so long. In the fridge balls can be preserved up to 3 – 4 weeks.
Carrot humus with the quick tortilla bread chips
IngredientsTo prepare humus:
• 250 g canned or boiled chick peas
• 200 g carrots
• 60 g tahini paste
• 1 piece of a garlic
• 1 teaspoon of grinded cumin seeds
• 1/2 teaspoon of salt for a humus and pinch of salt for baking carrots
• 4 tablespoons olive oil for humus and 2 tablespoons for baking carrots
• 4 tablespoons of water
• 2 tablespoons of lemon juice
To prepare tortilla bread chips:
• 4 tortilla breads
• 2 tablespoons of olive oil
• 1/4 teaspoons of smoked paprika powder
• Pinch of salt
Cooking:
1. Start with the carrots – peel and cut them into 2 cm thick pieces and put on the baking pan, sprinkle them with olive oil and pinch of salt, then put in the oven what is heated up till 200 °C and bake for 30 – 35 minutes, then let carrots to cool down.
2. Place in the blender chick peas, add tahini paste, baked carrots, garlic, salt, cumin and lemon juice.
3. Blend everything in a grainy mass, then add olive oil and water and continue graining until the mass is homogeneous.
4. Then make tortilla bread chips – cut every tortilla bread round in 6 triangles, place them in baking pan and sprinkle with olive oil, add salt and baked paprika powder. Put the pan in the oven what is heated up to 200°C and bake chips for 8 – 10 minutes.
5. Serve humus with freshly baked chips and enjoy the meal. If some humus will be left over, it will be a great addition to the fresh salads for the next meals.
1. Start with the carrots – peel and cut them into 2 cm thick pieces and put on the baking pan, sprinkle them with olive oil and pinch of salt, then put in the oven what is heated up till 200 °C and bake for 30 – 35 minutes, then let carrots to cool down.
2. Place in the blender chick peas, add tahini paste, baked carrots, garlic, salt, cumin and lemon juice.
3. Blend everything in a grainy mass, then add olive oil and water and continue graining until the mass is homogeneous.
4. Then make tortilla bread chips – cut every tortilla bread round in 6 triangles, place them in baking pan and sprinkle with olive oil, add salt and baked paprika powder. Put the pan in the oven what is heated up to 200°C and bake chips for 8 – 10 minutes.
5. Serve humus with freshly baked chips and enjoy the meal. If some humus will be left over, it will be a great addition to the fresh salads for the next meals.
Salmon steak
Serves: 1 persIngredients:
130 g SJÖRAPPORT salmon fillet
40 g of fresh greens (at your taste)
30 g of pickled mushrooms (at your taste)
oil (for salad)
20 g of SÅS SENAP & DILL salmon sauce
1 lemon
salt
pepper
Step by step:
1. Season SJÖRAPPORT salmon fillet with salt, pepper and lemon. Bake it in the oven preheated to 170°C for about 15 minutes.
2. Chop lettuce leaves, mix with fresh greens and sprinkle with oil. Season with your favourite spices.
3. Serve the steak with fresh salad, pickled mushrooms and SÅS SENAP & DILL sauce.
1. Season SJÖRAPPORT salmon fillet with salt, pepper and lemon. Bake it in the oven preheated to 170°C for about 15 minutes.
2. Chop lettuce leaves, mix with fresh greens and sprinkle with oil. Season with your favourite spices.
3. Serve the steak with fresh salad, pickled mushrooms and SÅS SENAP & DILL sauce.
Duck breast with lingonberry jam
Serves: 1 persIngredients:
2000 g duck breast (fillet)
60 g black lentil
1 apple
1 orange
lingonberry jam
brown sugar
cinnamon
salt
Step by step:
1. Defrost the duck breast and bake it in the oven preheated to 180°C for about 15 minutes.
2. Cut the apple in half and clean the seeds. Grease the halves with vegetable oil, sprinkle with brown sugar, ground cinnamon and bake in the oven preheated to 170°C for 15 minutes.
3. Put the black lentils in a pot, pour enough water to immerse the lentils, add salt to taste and cook until soft.
4. Cut the orange with skin into slices, sprinkle with brown sugar and bake in the oven preheated to 200°C for 10 minutes.
5. Serve with lingonberry jam.
1. Defrost the duck breast and bake it in the oven preheated to 180°C for about 15 minutes.
2. Cut the apple in half and clean the seeds. Grease the halves with vegetable oil, sprinkle with brown sugar, ground cinnamon and bake in the oven preheated to 170°C for 15 minutes.
3. Put the black lentils in a pot, pour enough water to immerse the lentils, add salt to taste and cook until soft.
4. Cut the orange with skin into slices, sprinkle with brown sugar and bake in the oven preheated to 200°C for 10 minutes.
5. Serve with lingonberry jam.
Holiday pork shank
Serves: 1 persIngredients:
1 pork shank
70 g of red cabbage
1 apple
100 g of potatoes
20 g butter
100 ml of red wine
100 ml of milk
1 cinnamon stick
sugar
salt
fresh greens for serving
Step by step:
1. Defrost the pork shank and bake it in the oven preheated to 160°C for about 20 minutes.
2. Coarsely grate one red cabbage and a small apple.
3. Dissolve butter in a preheated pot, add grated cabbage and apple. Pour some red wine, season with a pinch of salt and sugar, throw in a cinnamon stick. Simmer over low heat until cabbage is soft.
4. Boil the potatoes and mash them with butter, boiled milk and a pinch of salt.
5. Serve with fresh parsley or other greens.
1. Defrost the pork shank and bake it in the oven preheated to 160°C for about 20 minutes.
2. Coarsely grate one red cabbage and a small apple.
3. Dissolve butter in a preheated pot, add grated cabbage and apple. Pour some red wine, season with a pinch of salt and sugar, throw in a cinnamon stick. Simmer over low heat until cabbage is soft.
4. Boil the potatoes and mash them with butter, boiled milk and a pinch of salt.
5. Serve with fresh parsley or other greens.
Baked duck thigh with couscous
Serves: 1 persIngredients:
1 duck thigh
50 g of couscous
70 g of red cabbage
1 apple
1 orange
vegetable oil
20 g butter
100 ml of red wine
1 cinnamon stick
brown sugar
sugar
salt
Step by step:
1. Defrost the duck thigh and bake it in the oven preheated to 180°C for 15 minutes.
2. Pour couscous into a pot, add some cooled (to approx. 75°C) boiled water, oil and salt. Pour the water slowly and stir until you reach the desired consistency. You can flavour the porridge with dried fruits.
3. Coarsely grate one red cabbage and a small apple.
4. Dissolve butter in a preheated pot, add grated cabbage and apple. Pour some red wine, season with a pinch of salt and sugar, throw in a cinnamon stick. Simmer over low heat until cabbage is soft.
5. Cut the orange with skin into slices, sprinkle with brown sugar and bake in the oven preheated to 200°C for 10 minutes.
5. Serve on a festive plate.
1. Defrost the duck thigh and bake it in the oven preheated to 180°C for 15 minutes.
2. Pour couscous into a pot, add some cooled (to approx. 75°C) boiled water, oil and salt. Pour the water slowly and stir until you reach the desired consistency. You can flavour the porridge with dried fruits.
3. Coarsely grate one red cabbage and a small apple.
4. Dissolve butter in a preheated pot, add grated cabbage and apple. Pour some red wine, season with a pinch of salt and sugar, throw in a cinnamon stick. Simmer over low heat until cabbage is soft.
5. Cut the orange with skin into slices, sprinkle with brown sugar and bake in the oven preheated to 200°C for 10 minutes.
5. Serve on a festive plate.
Plant ball gratin with cheese
Ingredients for the sauce820 g chopped tomatoes (tinned)
2 onions
4 garlic cloves
30 g butter
1 tbsp. oil
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
Ingredients for the ricotta mix
200 g ricotta
2 eggs
1 pinch of salt
Ingredients for the gratin
Cooked penne pasta
Basil pesto
Mozzarella
Parmesan or similar hard cheese
IKEA plant balls
Preparation of the sauce
Fry chopped onions in a pot in oil and butter. Add pressed garlic cloves and chopped tomatoes (puree a bit if pieces are too big), oregano and basil. Heat for approx. 20 minutes, add salt.
Preparation of the mix
Mix ricotta with egg and salt until smooth.
Preparation of the gratin
Mix 100 g of cooked penne pasta with 1 teaspoon basil pesto. Put the mixture in a small, oven-safe dish, layer with 30 g tomato sauce, 60 g ricotta mix, 5–6 cooked IKEA plant balls, another 20 g tomato sauce. Add 30–40 g mozzarella and sprinkle with 10 g finely grated parmesan. Put the dish in hot oven (210 °C) with fan convection and heat until cheese has melted and is golden brown. Serve with fresh basil leaves.
IKEA plant balls
Preparation of the sauce
Fry chopped onions in a pot in oil and butter. Add pressed garlic cloves and chopped tomatoes (puree a bit if pieces are too big), oregano and basil. Heat for approx. 20 minutes, add salt.
Preparation of the mix
Mix ricotta with egg and salt until smooth.
Preparation of the gratin
Mix 100 g of cooked penne pasta with 1 teaspoon basil pesto. Put the mixture in a small, oven-safe dish, layer with 30 g tomato sauce, 60 g ricotta mix, 5–6 cooked IKEA plant balls, another 20 g tomato sauce. Add 30–40 g mozzarella and sprinkle with 10 g finely grated parmesan. Put the dish in hot oven (210 °C) with fan convection and heat until cheese has melted and is golden brown. Serve with fresh basil leaves.
Symphony of the taste of future
Plant balls with kale and lingonberries
Serves: 4 persIngredients:
• 1 package IKEA HUVUDROLL plant balls (500 g)
• Salt and freshly ground black pepper
• 2 tbsp. olive oil (fry first garlic slices, then use the same oil for frying plant balls)
• 1 garlic
• 1 big handful of kale (cut out the stems)
• Rosemary (dried or fresh)
• 200 g lingonberries (fresh or frozen)
• Small new potatoes (cooked)
• Butter for frying
• Chopped parsley for decorating
• Garlic chips for decorating
Step by step:
Garlic chips (can be prepared beforehand)
1. Slice garlic cloves thinly. Fry in olive oil until light brown. Do not overdo it as burned garlic tastes bitter.
2. Put garlic slices on a piece of kitchen roll to dry. Use the same oil for frying plant balls.
Plant balls
1. Defrost plant balls.
2. Chop a couple of garlic cloves roughly and mince them with salt until even.
3. Put the plant balls, garlic and salt in a bowl, sprinkle with rosemary and drizzle with olive oil.
4. Fry in a high temperature until brown.
5. Add kale and lingonberries and fry until kale is tender and lingonberries start to disintegrate. A couple of tbsp. of water may be added.
6. Fry the new potatoes in butter in a separate pan and add them to the plant balls, kale and lingonberries.
7. Serve in a bowl, decorate with garlic chips and chopped parsley.
Garlic chips (can be prepared beforehand)
1. Slice garlic cloves thinly. Fry in olive oil until light brown. Do not overdo it as burned garlic tastes bitter.
2. Put garlic slices on a piece of kitchen roll to dry. Use the same oil for frying plant balls.
Plant balls
1. Defrost plant balls.
2. Chop a couple of garlic cloves roughly and mince them with salt until even.
3. Put the plant balls, garlic and salt in a bowl, sprinkle with rosemary and drizzle with olive oil.
4. Fry in a high temperature until brown.
5. Add kale and lingonberries and fry until kale is tender and lingonberries start to disintegrate. A couple of tbsp. of water may be added.
6. Fry the new potatoes in butter in a separate pan and add them to the plant balls, kale and lingonberries.
7. Serve in a bowl, decorate with garlic chips and chopped parsley.
Plant balls with rösti fries
Serves: 4 pers Time: 30 minIngredients:
40 pcs (640 g) of HUVUDROLL plant balls
480 g RÖSTI potato fritters
1 tbsp. SMAKRIK canola oil
2 garlic cloves
1 sprig of rosemary
1 tsp. sea salt
2 tbsp. chopped fresh herbs, e.g. rosemary, thyme and parsley
50–75 g coarsely grated PRÄST® cheese or other strong hard cheese
200 ml ketchup
120 g SOMMARSKÖRD pickled gherkins
Step by step:
1. Preheat the oven to 200°C
2. Fry the plant balls as instructed on the package.
3. Cut the rösti fritters (while still frozen) into sticks 5 mm thick.
4. Spread the rösti sticks out on a baking tray lined with baking parchment. Drizzle over the oil, garlic and the rosemary sprig. Roast the rösti fries for 15–20 minutes. Stir now and then.
5. Put the fries in a bowl and sprinkle the herbs and cheese over and mix well.
6. Serve the plant balls and rösti fries with ketchup and pickled gherkins
1. Preheat the oven to 200°C
2. Fry the plant balls as instructed on the package.
3. Cut the rösti fritters (while still frozen) into sticks 5 mm thick.
4. Spread the rösti sticks out on a baking tray lined with baking parchment. Drizzle over the oil, garlic and the rosemary sprig. Roast the rösti fries for 15–20 minutes. Stir now and then.
5. Put the fries in a bowl and sprinkle the herbs and cheese over and mix well.
6. Serve the plant balls and rösti fries with ketchup and pickled gherkins
Plant balls with roasted potatoes
Serves: 4 pers Time: 60 minIngredients:
40 pcs (640 g) of HUVUDROLL plant balls, 600 g small white-skinned potatoes (about 4 cm diameter), scrubbed
2 tbsp. SMAKRIK canola oil
1 tbsp. sea salt
1 bag (28 g) of ALLEMANSRÄTTEN mix for cream sauce
100 ml of water
200 ml of double cream
4 tbsp. chopped fresh herbs, e.g. garden cress, thyme and parsley
4 tbsp. Lingonberry jam
Step by step:
1. Preheat the oven to 200°C.
2. Put the potatoes in a heavy large baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, about 1 hour.
3. Fry the plant balls as instructed on the package.
4. Mix the cream sauce powder with water and cream in a saucepan over medium heat. Cook until it just starts to boil, keep it on simmer until it’s ready to serve.
5. Serve the plant balls, roasted potatoes and cream sauce topped with the herb mix and the lingonberry jam.
1. Preheat the oven to 200°C.
2. Put the potatoes in a heavy large baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, about 1 hour.
3. Fry the plant balls as instructed on the package.
4. Mix the cream sauce powder with water and cream in a saucepan over medium heat. Cook until it just starts to boil, keep it on simmer until it’s ready to serve.
5. Serve the plant balls, roasted potatoes and cream sauce topped with the herb mix and the lingonberry jam.
Plant balls with quinoa salad
Serves 4Ingredients:
24 pieces (3/4 bag) HUVUDROLL plant balls
4 dl thinly sliced radiccio lettuce
4 small handfuls FESTLIGT, salted potato chips
Quinoa salad
4 portions quinoa (according to package)
1 head of broccoli, in bouquets
2 dl green peas, defrosted
2 tbsp. SMAKRIK rapeseed oil
Soy yoghurt & feta cheese
2 dl soy yoghurt
1 ½ dl feta cheese, crumbled
2 tbsp. dill, finely chopped
Rhubarb vinaigrette
2 tbsp. IKEA rhubarb syrup
2 tbsp. white wine vinegar
2 tbsp. lemon juice
2 tbsp. SMAKRIK rapeseed oil
Step by step:
1. Cook the plant balls according to the instructions
on the package.
2. Set the oven to 225°C (437°F). Cook the quinoa according
to the instructions on the package. In an oven tray, add the broccoli bouquets, the oil and a bit of salt. Roast for approx. 6-8 minutes, or until al dente. Mix the cooked quinoa, roasted broccoli and the peas in a bowl. Keep warm or serve at room temperature.
3. In a bowl, mix the soy yoghurt, crumbled feta and the dill. No salt needed, maybe some pepper or dried chili if you like things a little spicy.
4. Mix the ingredients in a bowl or bottle.
Serving:
Spoon the quinoa salad into the bottom of the bowl,
divide the plant balls on top. Add the lettuce, feta and soy yoghurt dip and potato chips in separate little mounds. Top off with the vinaigrette.
2 tbsp. lemon juice
2 tbsp. SMAKRIK rapeseed oil
Step by step:
1. Cook the plant balls according to the instructions
on the package.
2. Set the oven to 225°C (437°F). Cook the quinoa according
to the instructions on the package. In an oven tray, add the broccoli bouquets, the oil and a bit of salt. Roast for approx. 6-8 minutes, or until al dente. Mix the cooked quinoa, roasted broccoli and the peas in a bowl. Keep warm or serve at room temperature.
3. In a bowl, mix the soy yoghurt, crumbled feta and the dill. No salt needed, maybe some pepper or dried chili if you like things a little spicy.
4. Mix the ingredients in a bowl or bottle.
Serving:
Spoon the quinoa salad into the bottom of the bowl,
divide the plant balls on top. Add the lettuce, feta and soy yoghurt dip and potato chips in separate little mounds. Top off with the vinaigrette.
Plant balls with rösti and lingonberry cream
Serves 1Ingredients:
5 HUVUDROLL plant balls
1 RÖSTI package
Lingonberry cream
1 tbsp. lingonberry drink
1 tbsp. white wine vinegar
1 tbsp. lemon juice
40 g vegan mayonnaise
10 g of soy yoghurt
Salt and black pepper
Oven-roasted corn and broccoli
50 g broccoli florets
25 g unsweetened corn
1 tbsp. cooking oil
Salt and black pepper
Step by step:
Corn and broccoli
Preheat oven to 175°C (347°F).
Drizzle the cooking oil over the broccoli and corn, season with salt and pepper. Bake the broccoli and corn for 12 minutes. Serve warm.
Plant balls with rösti
Heat the plant balls and the rösti according to package instructions. Serve warm.
Lingonberry cream
Mix all ingredients while stirring. Season with salt and black pepper. Serve cold.
Corn and broccoli
Preheat oven to 175°C (347°F).
Drizzle the cooking oil over the broccoli and corn, season with salt and pepper. Bake the broccoli and corn for 12 minutes. Serve warm.
Plant balls with rösti
Heat the plant balls and the rösti according to package instructions. Serve warm.
Lingonberry cream
Mix all ingredients while stirring. Season with salt and black pepper. Serve cold.
Plant balls with grains, green peas, apple compote and honey sour cream
Serves 1Ingredients:
5 HUVUDROLL plant balls
Grains and peas
50 g uncooked BÄSTISAR mix of grains
25 g frozen green peas
Cucumber mix
15 g fresh cucumber, cut into thin slices
15 g SOMMARSKÖRD pickled gherkins
Apple compote
20 g frozen peeled apple slices
10 g unsweetened apple sauce
1 tbsp. white wine vinegar
1 tbsp. lemon juice
Salt and black pepper
Honey sour cream
15 g sour cream
5 g liquid honey
Salt and black pepper
Step by step:
1. Boil the grains according to the package instructions. Mix the thawed peas with the grains. Serve warm.
2. Mix the fresh cucumber and pickled cucumber. Serve cold.
3. Boil the frozen apple slices, apple sauce and white wine vinegar together and season with salt and black pepper.
Let it cool and serve cold.
4. Mix the sour cream with the liquid honey, season with salt and black pepper. Serve cold.
Honey sour cream
15 g sour cream
5 g liquid honey
Salt and black pepper
Step by step:
1. Boil the grains according to the package instructions. Mix the thawed peas with the grains. Serve warm.
2. Mix the fresh cucumber and pickled cucumber. Serve cold.
3. Boil the frozen apple slices, apple sauce and white wine vinegar together and season with salt and black pepper.
Let it cool and serve cold.
4. Mix the sour cream with the liquid honey, season with salt and black pepper. Serve cold.
Summer salad with herring
Serves 4 personsIngredients:
1 jar of marinated herring SILL INLAGD
2 large carrots
2 tbsp. of fresh lemon juice
A handful of edible sprouts (choose your favourites)
Edible flowers from forests or meadows (such as calendulas, cornflowers or pansies)
Salt and pepper
Step by step:
Peel and cut the carrots into thin strips (you can use the peeler for cutting). Dry the carrot strips in a dry pan or heat them in the oven until crispy. Pour off the herring marinade and mix the herring pieces with dry carrots. Sprinkle with edible sprouts and flowers, season with salt and pepper, and add some fresh lemon juice.
Enjoy!
Peel and cut the carrots into thin strips (you can use the peeler for cutting). Dry the carrot strips in a dry pan or heat them in the oven until crispy. Pour off the herring marinade and mix the herring pieces with dry carrots. Sprinkle with edible sprouts and flowers, season with salt and pepper, and add some fresh lemon juice.
Enjoy!
Cocoa & mint tea truffles
Makes: Approx. 16 trufflesTime: 15 min + 1-2 hours to chill
Ingredients:
4 Tbsp. EGENTID Peppermint Tea with Cocoa, divided into two equal portions 20 g butter
2 Tbsp. cocoa powder
300 g CHOKLAD MÖRK 70%
2 dl regular cream or oat cream
Step by step:
1. In a small saucepan, heat the cream until hot but not boiling and add 2 tablespoons of the tea. Remove from the heat and let steep for 4–5 minutes.
2. Meanwhile, chop the chocolate into chip-sized pieces and place in a bowl. Set the bowl over a saucepan of boiling water to melt the chocolate. Remove from the heat.
3. Pour the cream through a strainer into the bowl of melted chocolate and discard the tea leaves. With a spatula, fold the cream and chocolate together until you have a smooth batter.
4. Stir in the butter. Continue to stir until the mixture takes on a glossy sheen.
5. Pour into a half-litre container and cover with plastic wrap. Leave in the fridge until the chocolate sets, 1–2 hours.
6. Using a mortar and pestle, gently grind the 2 remaining tablespoons of the tea leaves and combine with the cocoa powder. When the chocolate is ready, use a spoon to form small truffles. Roll each truffle by hand until smooth; then roll them in the cocoa-tea mixture. Serve immediately or chill for 30 minutes if soft.
Note: Truffles can be refrigerated in an airtight container for up to 3 days.
1. In a small saucepan, heat the cream until hot but not boiling and add 2 tablespoons of the tea. Remove from the heat and let steep for 4–5 minutes.
2. Meanwhile, chop the chocolate into chip-sized pieces and place in a bowl. Set the bowl over a saucepan of boiling water to melt the chocolate. Remove from the heat.
3. Pour the cream through a strainer into the bowl of melted chocolate and discard the tea leaves. With a spatula, fold the cream and chocolate together until you have a smooth batter.
4. Stir in the butter. Continue to stir until the mixture takes on a glossy sheen.
5. Pour into a half-litre container and cover with plastic wrap. Leave in the fridge until the chocolate sets, 1–2 hours.
6. Using a mortar and pestle, gently grind the 2 remaining tablespoons of the tea leaves and combine with the cocoa powder. When the chocolate is ready, use a spoon to form small truffles. Roll each truffle by hand until smooth; then roll them in the cocoa-tea mixture. Serve immediately or chill for 30 minutes if soft.
Note: Truffles can be refrigerated in an airtight container for up to 3 days.
Waffles with shrimp
Trust us, once you pair your waffles with savoury toppings like silky, salty salmon, there will be no turning back.Serves 4 pers Time 25 min
240 g VÅFFLOR waffles
500 g SJÖRAPPORT shrimps with shell
200 ml crème fraîche
1⁄2 of a red onion, finely chopped
1 bunch of asparagus
100 ml sugar
1. Defrost the waffles and fry them in a skillet with butter until they’re golden brown. Season with a bit of salt.
2. Mix the crème fraîche with the chopped onion in a small bowl.
3. Cut the asparagus on the bias into 1-inch pieces. Sauté for about 3 minutes until crisp-tender, stirring often.
4. Top the waffle hearts first with the crème fraîche and onion mixture, layering on 3 or 4 peeled shrimp, and top it off with the asparagus.
2. Mix the crème fraîche with the chopped onion in a small bowl.
3. Cut the asparagus on the bias into 1-inch pieces. Sauté for about 3 minutes until crisp-tender, stirring often.
4. Top the waffle hearts first with the crème fraîche and onion mixture, layering on 3 or 4 peeled shrimp, and top it off with the asparagus.
Vegetable ball wrap with avocado
A soft and tender wrap with avocado, hummus and vegetable balls.Serves 4 pers Time 30 min
40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
4 tbsp. of hummus
4 sheets of BRÖD TUNNBRÖD soft thin bread
2 avocados
4 spring onions, finely sliced
50 ml mint leaves, roughly chopped
1 tbsp. olive oil, extra virgin
1/2 lemon, juice
Salt and pepper
1. Spread out the soft thin bread on the worktop. Take half an avocado and spread it out by mashing it with a fork. Next to the avocado, spread out some of the hummus.
2. Combine spring onions, mint, olive oil, lemon, salt and pepper. Divide it on top of the avocado and hummus.
3. Oven roast or pan fry the vegetable balls as instructed on the package. Put them on a piece of paper to dry. Rip them in half and put them on top.
4. Roll it up tightly, and wrap them in some parchment paper.
2. Combine spring onions, mint, olive oil, lemon, salt and pepper. Divide it on top of the avocado and hummus.
3. Oven roast or pan fry the vegetable balls as instructed on the package. Put them on a piece of paper to dry. Rip them in half and put them on top.
4. Roll it up tightly, and wrap them in some parchment paper.
Grilled vegetables with burrata and herby rapeseed oil
Side dish, serves 4225 g of rinsed broad beans
4 onions, halved lengthwise
4 jalapeños Salt and pepper, according to taste
2 balls of fresh burrata
A bunch of fresh green herbs
100 ml of rapeseed oil
Lemon juice
A large baguette and butter to serve
1. Blanch the herbs (stems and all) 10-seconds in boiling, salted water
2. Place in an ice bath
3. Drain and blitz together in a blender with the rapeseed oil to a smooth purée
4. Set a coffee filter in a sieve set over a bowl and pour the whole purée into the filter, letting it strain overnight.
5. Season with a few drops of lemon juice and a pinch of salt.
6. Gently brush all vegetables in a few drops of rapeseed oil to cover gently.
7. Sprinkle with salt and pepper.
8. Heat up a grill over medium to high heat.
9. Place the vegetables gently on the grill and cook until tender and lightly charred all over.
10. Open up the broad beans lengthwise and slice the jalapeño.
11. Place all vegetables on a serving tray.
12. Put the burrata balls on top and drizzle with rapeseed and herb oil.
2. Place in an ice bath
3. Drain and blitz together in a blender with the rapeseed oil to a smooth purée
4. Set a coffee filter in a sieve set over a bowl and pour the whole purée into the filter, letting it strain overnight.
5. Season with a few drops of lemon juice and a pinch of salt.
6. Gently brush all vegetables in a few drops of rapeseed oil to cover gently.
7. Sprinkle with salt and pepper.
8. Heat up a grill over medium to high heat.
9. Place the vegetables gently on the grill and cook until tender and lightly charred all over.
10. Open up the broad beans lengthwise and slice the jalapeño.
11. Place all vegetables on a serving tray.
12. Put the burrata balls on top and drizzle with rapeseed and herb oil.
Nettle and wild garlic soup with potatoes and onions
Serves 42 onions, peeled
1 large garlic clove
2 potatoes, finely diced
400 g nettles
200 g of wild garlic (save the flowers if you have them) 1000 ml of good quality vegetable stock
200 ml of dry white wine
1+2 tbsp of rapeseed oil with butter flavour Rapeseed oil wild garlic flavour, for drizzling
A squeeze of lemon juice
2 tbsp of pickled wild garlic buds (optional) Salt and pepper to season
1. Finely dice 1 of the onions. Slice the other one into thin slices.
2. Heat 1 tbsp of rapeseed oil with butter flavour in a large saucepan. Add the onion, garlic and 2/3 of the diced potato and a good pinch of salt.
3. Sweat gently for 5–10 minutes until softened.
4. In another small saucepan, sweat the sliced onion in 2 tbsp of rapeseed oil and a pinch of salt on low heat, stirring occasionally.
5. Add wine to onion, garlic and potato mix and reduce for 5 minutes.
6. Pour in the stock and simmer for 10 minutes.
7. Meanwhile, bring 300 ml of water with a pinch of salt to a boil.
8. Add diced potatoes and simmer for 1 minute until soft. Gently take out and let potatoes drain in a colander.
9. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 minutes.
10. Remove from the heat and mix in a blender.
2. Heat 1 tbsp of rapeseed oil with butter flavour in a large saucepan. Add the onion, garlic and 2/3 of the diced potato and a good pinch of salt.
3. Sweat gently for 5–10 minutes until softened.
4. In another small saucepan, sweat the sliced onion in 2 tbsp of rapeseed oil and a pinch of salt on low heat, stirring occasionally.
5. Add wine to onion, garlic and potato mix and reduce for 5 minutes.
6. Pour in the stock and simmer for 10 minutes.
7. Meanwhile, bring 300 ml of water with a pinch of salt to a boil.
8. Add diced potatoes and simmer for 1 minute until soft. Gently take out and let potatoes drain in a colander.
9. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 minutes.
10. Remove from the heat and mix in a blender.
Cucumber salad with lemon zest, dill & sesame seeds
Side dish, serves 42 cucumbers, thinly sliced lengthwise (preferably with a mandolin)
200 ml of fresh dill, save some for decoration
1 organic lemon, zest
2 tbsp white sesame seeds, toasted
2 tbsp rapeseed oil with dill flavour Salt and pepper according to taste Rapeseed flowers as decoration (optional)
1. Place the cucumber on a serving plate.
2. Mix with dill, lemon zest and sesame seeds.
3. Spoon over rapeseed oil and season with salt and pepper.
4. Sprinkle some extra dill (and rapeseed flowers) and serve immediately.
2. Mix with dill, lemon zest and sesame seeds.
3. Spoon over rapeseed oil and season with salt and pepper.
4. Sprinkle some extra dill (and rapeseed flowers) and serve immediately.
Yellow peas hummus with Kimchi oil
Serves 4–6Hummus:
300 ml dried yellow peas
2–3 cloves garlic
3 tbsp unsalted light tahini
½ tsp ground cumin
4–5 tbsp lemon juice, to taste
2 tbsp rapeseed oil
Salt, to taste
100 ml cooking water
50 ml chives, finely chopped
Kimchi oil:
150 ml rapeseed oil
50 ml vinegar
½–1 tsp Gochugaro (Korean chilli powder)
1 small garlic clove, finely minced
1 tsp ginger, finely minced
1 tsp fish sauce
½–1 tsp of lime juice
Hummus:
1. Place yellow peas in a bowl with 800 ml water and let it soak in the fridge for at least 10 hours.
2. Drain and rinse peas and place in a medium-sized saucepan with 1000 ml water and 1 tsp salt. Bring to a boil, then lower the temperature and let simmer for 1½–2 hours. Skim off foam from the peas that rise to the surface in the beginning.
3. Drain, but reserve about 100 ml of the cooking water.
4. Put 200 ml of the cooked peas aside. Add rest of the cooked peas together with remaining ingredients and 50 ml of the cooking water and 1 tsp salt to a high-speed food processor.
5. Mix for a few minutes, until smooth. Add more water or salt if desired. Add rapeseed oil and mix for 1 more minute.
6. Heat 1 tbsp of oil in a large frying pan. Toast the remaining peas until crisp and season with salt. Let it cool and mix with kimchi oil.
7. Serve kimchi oil peas on a plate and 2 tbsp over the hummus. Drizzle with some extra kimchi oil. Sprinkle with finely chopped chives.
1 tsp fish sauce
½–1 tsp of lime juice
Hummus:
1. Place yellow peas in a bowl with 800 ml water and let it soak in the fridge for at least 10 hours.
2. Drain and rinse peas and place in a medium-sized saucepan with 1000 ml water and 1 tsp salt. Bring to a boil, then lower the temperature and let simmer for 1½–2 hours. Skim off foam from the peas that rise to the surface in the beginning.
3. Drain, but reserve about 100 ml of the cooking water.
4. Put 200 ml of the cooked peas aside. Add rest of the cooked peas together with remaining ingredients and 50 ml of the cooking water and 1 tsp salt to a high-speed food processor.
5. Mix for a few minutes, until smooth. Add more water or salt if desired. Add rapeseed oil and mix for 1 more minute.
6. Heat 1 tbsp of oil in a large frying pan. Toast the remaining peas until crisp and season with salt. Let it cool and mix with kimchi oil.
7. Serve kimchi oil peas on a plate and 2 tbsp over the hummus. Drizzle with some extra kimchi oil. Sprinkle with finely chopped chives.
Asparagus salad with seaweed pearls
The oat/wheat grains make this salad a bit more substantial, but you can leave them out if you like. Use your own favourite spice mix.Serves 4 pers Time 30 min
2 bunches (250 g each) green asparagus
salt
1 bunch spring onions
oil for frying
100 ml grains, e.g. wheat berries or oat groats
1 tbsp vinegar
2-3 tbsp rapeseed or olive oil
A pinch of IKEA PS spice mix with apple and fennel
50-100 ml crème fraîche
approx. ½ jar (just over 40 g) SJÖRAPPORT seaweed pearls black
1. Trim and boil the asparagus in lightly salted water for about a minute – it should still be slightly crispy. Cool in ice water to halt the cooking.
2. Trim the spring onions and fry in oil in a pan until they colour slightly.
3. Cook the grains as per the instructions on the pack. Drain the water and fry them until slightly crispy in a little oil in a pan.
4. Place the asparagus and spring onions onto a large dish. Whisk together the vinegar, oil and mixed spices into a vinaigrette and drizzle it over. Sprinkle with the grains. Add dollops of crème fraîche and seaweed pearls.
approx. ½ jar (just over 40 g) SJÖRAPPORT seaweed pearls black
1. Trim and boil the asparagus in lightly salted water for about a minute – it should still be slightly crispy. Cool in ice water to halt the cooking.
2. Trim the spring onions and fry in oil in a pan until they colour slightly.
3. Cook the grains as per the instructions on the pack. Drain the water and fry them until slightly crispy in a little oil in a pan.
4. Place the asparagus and spring onions onto a large dish. Whisk together the vinegar, oil and mixed spices into a vinaigrette and drizzle it over. Sprinkle with the grains. Add dollops of crème fraîche and seaweed pearls.
