Menu – 17.10.13
Jerusalem artichoke soup
Green gratin with kale, squash and tarragon
Barleyotto with steamed mangold
Salad of raw vegetables and applecider dressing
Apple wedges with cinnamon
Roasted nuts and grains
All the recipes are calculated for 4 persons and all the ingredients we use in the course are of biodynamic or organic quality. The seasonal vegetables are from Kooperativet.
Jerusalem artichoke soup with honey roasted croutons
2.5 dl soup as an appetizer
0.5 l soup as a main course
1.5 kg Jerusalem artichokes
1 bay leaf
Some finely grated nutmeg
1 bouillon cube, for example Kallo vegetarian or chicken broth
7 dl water
2 dl cream or whole milk from Røros
Peel and clean the artichokes and put them in a saucepan. Pour over half of the water, broth and bay leaf.
Bring to a boil and simmer gently for about 20 minutes or until the artichokes are tender.
Remove the bay leaf and blend the soup with a hand blender.
Add the remaining water and cream. Boil and season to taste with nutmeg, salt and pepper.
Serve the soup with honey roasted croutons. The sweet honey taste goes great with the soup.
Use day-old bread, cut into cubes and set aside in a bowl. Put garlic, thyme, a little parmesan, salt and pepper in a mortar. Mash it all together and pour in olive oil to give you a sauce. Pour the sauce over the pieces of bread and mix well. Cook them on medium heat in frying pan until they are golden. Pour some honey over, mix well and serve with the soup.
This is much like a pie, but without the heavy crust.
You can use a variety of greens; herbs, fennel, mangold, leek, beans, peas.
The point is to steam or roast the vegetables first, to take away their rawness and bring out the flavors, before they are mixed with the eggs and cream.
In this recipe we used kale, squash and tarragon.
You can also make it like an omelette if you like.
100-200 g kale, spinach or mangold
100-200 g squash
2 cups water
1 clove of garlic
A sprinkling of dried tarragon
1 dl cream
Some olive oil
Grated cheese on top
Preheat the oven to 200°C
Wash the vegetables well.
Cut kale into thin pieces, cut squash into thin slices or dice-sized cubes.
Finely chop the garlic.
Put a frying pan on full heat, when it’s properly warm toss in your greens and add water. Put a lid on it and cook for 2 minutes. Remove the lid and let the water evaporate away completely. The green kale should be soft and tender, if it isn’t, add more water. Remove the kale when its done and gently fry the squash on medium heat, and add chopped garlic and tarragon the last few minutes. Put the squash in a bowl with the green kale. Season with a little salt and pepper.
In another bowl whip the eggs with the cream, salt and pepper.
Grease a casserole dish, add the vegetables and pour over the egg mixture. Sprinkle with grated cheese and bake for about 25 minutes.
Serve with a salad, some bread or a Barlyotto (see recipe)
Barleyotto with steamed mangold
Barleytto’s like a risotto, but we use sweet nutritious barley instead of rice.
Calculating about 0.3 dl barley per person.
If possible, let the barley soak in water a few hours before boiling.
1.2 dl barley
Olive oil for frying
1 yellow onion
1 clove of garlic
1 tablespoon butter
Finely chop the onion and garlic. Fry the onion in the oil on low heat until completely soft (about 10 minutes). Add the garlic and pour in the barley. Add water and bring to a boil. When it boils put the heat down and let it simmer for about 30 minutes. When the water is evaporated and grains are soft, mix in the butter.
While the barley is cooking, prepare the brutally steamed mangold.
Brutally Steamed mangold
Most vegetables can be steamed in just a few minutes.
The principle is high heat and just a little water.
About 500 g mangold or kale
2 dl water
1 clove minced garlic
Some fresh rosemary
2 tablespoons olive oil or butter
1 teaspoon salt
Rinse the mangold. Remove the lower part of the stalk (it can be a little bitter) and cut into thin strips. Mince the garlic and measure the water.
Put a frying pan on high heat, and when it’s properly warm, toss in your greens and add water. Put on a lid and cook for 2 minutes. Remove the lid and let the water evaporate completely. The mangold should be soft and tender, if it isn’t, add more water. When the water has evaporated add a little oil and the minced garlic. Now you could serve it as it is, but this time we mix it with the barleyotto.
The secret of making a mayonnaise is to whip the oil in little by little. If you pour in too much at a time, it will not become that thick delicious mixture we call mayonnaise.
1 egg yolk or a whole egg
1 teaspoon Dijon mustard
2 small teaspoons apple cider vinegar or lemon juice
¼ teaspoon salt
2 dl neutral oil or a mixture of oils
1 clove garlic, finely chopped
NB! Oil and eggs must be at the same temperature, preferably room temperature.
Put the egg yolk in a bowl and whip it together with mustard, vinegar or lemonjuice and salt.
Whip in a small drop of oil and continue to whip until you see the texture of the sauce change.
Gradually, you can begin adding the oil in a thin stream.
But do not stress it – it will take some time.
After a while you get that thick, bright and light yellow sauce.
Add the minced garlic.
Mayonnaise keeps up to a week in a closed container in the refrigerator. Aioli should be eaten immediately, the garlic doesn’t keep well.
Carrot Pesto – A bowl of sunshine
This is not a classic pesto from Italy, this is a recipe from Bente Westergaard who runs Hellviktangen at Nesodden.
When the carrots are blended in a food processor with the oil, they go from orange to brilliant yellow!
Peeled carrots 500 g
1 cup lemon juice (about 1 lemon )
1.5 dl Cocosa or 1.5 ml sunflower oil
A 2 cm thumb of ginger
2-3 tablespoons honey or maple syrup
Peel the carrots and cut them into pieces. Remove the skin from the ginger and cut it into smaller pieces. Put them in a food processor. Add the lemon juice, Cocosa, honey or maple syrup. Blend until it’s a vibrant yellow and smooth. Season with salt and possibly more lemon.
Tip: Keep the pesto in airtight container in the refrigerator. It keeps for about 7 days.
4 tablespoons cider
6 tablespoons olive oil or sunflower oil
A little salt
A little pepper
½ teaspoon honey or raw cane sugar
Mix cider, spices and honey first so that it dissolves.
Add the oil and mix well.
Salad of raw vegetables and honey roasted almonds and hazelnuts
We made a lovely raw vegetable salad with red, yellow and Chioggia beetroot, carrots and celery.
We cut the beets on a mandolin, so we got thin slices in many beautiful colours.
Carrot was grated and the celery was finely chopped.
We dry roasted almonds and hazelnuts in a roasting pan and sprinkled with a little salt and a tablespoon of honey.
Recipes and text: Camilla Wilse
Photos: Megan Guertner