Swedish Breakfast + Win a trip to Sweden!

SwedishBreakfast_01

Hi! We had to take some time away from this space while finishing the manuscript for our next book but we are super happy to be back here blogging again. We have got a couple of fun recipes lined up for the next weeks but we are starting off with our favorite meal of the day and a competition with a seriously AMAZING prize! Keep reading to see how you can win a trip for two to Sweden to stay at forest restaurant and resort Stedsans in the Woods.

But first, let us talk about this week’s recipe. If you are following us on social media you know how fond we are of porridge. Oat is the quickest and most famous porridge grain but today we are sharing the recipe for another favorite – a simple and warming buckwheat and cardamom porridge topped with Swedish blueberries, nut butter and foamy oat milk. Buckwheat groats take a little longer to cook than oats but they provide a uniquely chewy and soft texture. We cook them with dried prunes or dates for a little sweetness and the trick for the best texture is to cook it until all water is absorbed. If you haven’t tried buckwheat porridge before, consider this your wake-up call!

And now on to the competition. In collaboration with Visit Sweden, we are giving away a trip for two to Stedsans in the Woods, a fantastic restaurant experience and resort in the middle of the forest.

To enter the competition, prepare a Swedish inspired breakfast (think porridge, muesli, berries, buttermilk, crisp bread, open faced sandwiches, boiled eggs etc) and share it on instagram using the hashtag #VisitSwedenFood.

Together with a jury from Visit Sweden, we will choose the best contribution and announce the winner on 1 November 2018. The competition is open worldwide.

The price includes flights/transportation for two people, transfer to/from Stedsans in the Woods and one night for two people in a double room at Stedsans in the Woods cabin/tent stay on Thursday, Friday or Saturday from May 2019. See what’s included here.

SwedishBreakfast_02

Buckwheat & Cardamom Porridge with Blueberries 
Serves 4

1 cup / 200 g whole buckwheat groats
2 cups / 500 ml water
1 pinch sea salt
¼ tsp ground ginger
¼ tsp cardamom seeds (or ground)
3 dried prunes, stones removed and chopped

Toppings
wild blueberries (thawed frozen works well)
nut butter
Oat milk, foamed
hazelnuts, chopped
hemp seeds

Rinse the buckwheat in hot water. Add buckwheat, water and the rest of the ingredients to a sauce pan, bring to a boil and lower the heat. Let gently simmer for about 20 minutes. Stir occasionally to prevent it to sticking to the bottom of the pan. When the water is gone the porridge should be just about ready, but keep stirring for another minute or so to get that dry feeling. Serve in bowls topped with blueberries, nut butter, oat milk, chopped hazelnuts and hemp seeds.

 

Crisp Bread Sandwich
Serves 4 

4 crisp breads or seed crackers
4 tsp butter (sub for olive oil for a plant-based alternative)

4-8 thin slices hard cheese (we use a variety called Prästost), use mashed avocad for a plant-based option
½ cucumber, sliced thinly
8 cherry tomatoes, sliced
sprouts or mini greens
salt & black pepper

olive oil to drizzle

Spread the crispbread with butter. Add a few slices of aged cheese to cover and top with thin slices of cucumber and tomatoes. Sprinkle with mini greens, salt and pepper and drizzle with a bit of olive oil over.

This competition is arranged in collaboration with Visit Sweden.
The value of the price is approx. 2 500€. Any tax will be paid by the winner.

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Penne with Spinach Sauce & Watermelon

Spinach_watermelon_penne_1

Hi friends, hope you’ve had a great summer. We took a little break from blogging as we have been in Copenhagen and Barcelona. But we are back now with a great little dinner recipe. It’s a version of something we have been eating all summer. As it has been record-breaking hot in Europe, pairing lukewarm buckwheat penne with juicy and crunchy watermelon has been feeling so right so often. Satisfying, simple and soothing. Our kids love this buckwheat penne so that also plays a part why it’s been on repeat. In fact, our little Noah (soon two years old!) starts crying if we serve him spaghetti or any other pasta: “Noooooh, [I want] my pasta“.

In this version we are dressing (almost drenching) the pasta in a herby spinach, herb and almond milk sauce that is inspired by something we saw in Deliciously Ella’s feed a while back. We then stir in the chickpeas and top everything with watermelon, feta cheese, almonds and heirloom tomatoes. It’s a pretty awesome dinner that can come together in 15 minutes if you are quick with the knife and good at multitasking.

Spinach_watermelon_penne_2 Spinach_watermelon_penne_3 Spinach_watermelon_penne_4 Spinach_watermelon_penne_5 Spinach_watermelon_penne_6

There are plenty of ways to spin this.
• If you cannot find buckwheat penne you can of course use regular or whole wheat penne.
• Vegans can just skip the cheese (and perhaps add in a little nutritional yeast for extra flavour).
• Fresh or roasted corn could be a great addition when they are in season.
• You can swap basil and mint for cilantro and parsley for a more Middle Eastern take.
• If you are allergic to nuts, use oat milk or regular milk and swap the almonds for toasted sunflower seeds or pumpkin seeds.
• For a wintery version of this, you can add in roasted broccoli and pomegranate seeds instead of watermelon.

Spinach_watermelon_penne_7

Buckwheat Penne with Creamy Spinach Sauce & Watermelon
Serves 4

Buckwheat pasta penne for 4 persons (approx 400 g /14 oz)

Creamy Spinach Sauce
1 onion

2 garlic cloves
1 tbsp olive oil
125 g / 3 packed cups fresh spinach
400 ml / 1 1/2  cups almond milk
a good handful each of fresh basil and mint
1-2 tsp maple syrup
1 small lemon, juice
a large pinch sea salt & pepper

To Serve
1 x 400 g / 14 oz tin cooked chickpeas
1/2 watermelon
1 avocado
10 heirloom cherry tomatoes
15 toasted almonds
10 fresh mint
100 g feta cheese

Boil salted water in a large saucepan, add the pasta and cook according to the instructions on the package. Meanwhile prepare the sauce.

Peel and chop onion and garlic. Heat olive oil in a saucepan. Sauté onions and garlic on medium high heat until translucent and light brown. Then lower the heat, add spinach and let it wilt down, pour in almond milk and let simmer for a couple of minutes. Add the remaining ingredients, take it off the heat and use a stick (immersion) blender to mix it smooth. Taste to check that the flavours are balanced. You can add more lemon juice, herbs, salt or maple syrup if you prefer.

When the pasta is ready, drain the water in a sieve, give it a quick rinse and transfer the pasta back to the saucepan along with a splash of olive oil. Pour the spinach sauce over the cooked pasta and stir to combine.

Drain the chickpeas and cut the avocado into cubes and add them to the creamy pasta. Cut the watermelon into cubes, divide the tomatoes in halves, chop almonds and mint and crumble the feta cheese. Arrange all those ingredients on top of the creamy pasta penne. Serve and dive in!

from Green Kitchen Stories https://ift.tt/2nvgbaQ
via IFTTT

Penne with Spinach Sauce & Watermelon

Spinach_watermelon_penne_1

Hi friends, hope you’ve had a great summer. We took a little break from blogging as we have been in Copenhagen and Barcelona. But we are back now with a great little dinner recipe. It’s a version of something we have been eating all summer. As it has been record-breaking hot in Europe, pairing lukewarm buckwheat penne with juicy and crunchy watermelon has been feeling so right so often. Satisfying, simple and soothing. Our kids love this buckwheat penne so that also plays a part why it’s been on repeat. In fact, our little Noah (soon two years old!) starts crying if we serve him spaghetti or any other pasta: “Noooooh, [I want] my pasta“.

In this version we are dressing (almost drenching) the pasta in a herby spinach, herb and almond milk sauce that is inspired by something we saw in Deliciously Ella’s feed a while back. We then stir in the chickpeas and top everything with watermelon, feta cheese, almonds and heirloom tomatoes. It’s a pretty awesome dinner that can come together in 15 minutes if you are quick with the knife and good at multitasking.

Spinach_watermelon_penne_2 Spinach_watermelon_penne_3 Spinach_watermelon_penne_4 Spinach_watermelon_penne_5 Spinach_watermelon_penne_6

There are plenty of ways to spin this.
• If you cannot find buckwheat penne you can of course use regular or whole wheat penne.
• Vegans can just skip the cheese (and perhaps add in a little nutritional yeast for extra flavour).
• Fresh or roasted corn could be a great addition when they are in season.
• You can swap basil and mint for cilantro and parsley for a more Middle Eastern take.
• If you are allergic to nuts, use oat milk or regular milk and swap the almonds for toasted sunflower seeds or pumpkin seeds.
• For a wintery version of this, you can add in roasted broccoli and pomegranate seeds instead of watermelon.

Spinach_watermelon_penne_7

Buckwheat Penne with Creamy Spinach Sauce & Watermelon
Serves 4

Buckwheat pasta penne for 4 persons (approx 400 g /14 oz)

Creamy Spinach Sauce
1 onion

2 garlic cloves
1 tbsp olive oil
125 g / 3 packed cups fresh spinach
400 ml / 1 1/2  cups almond milk
a good handful each of fresh basil and mint
1-2 tsp maple syrup
1 small lemon, juice
a large pinch sea salt & pepper

To Serve
1 x 400 g / 14 oz tin cooked chickpeas
1/2 watermelon
1 avocado
10 heirloom cherry tomatoes
15 toasted almonds
10 fresh mint
100 g feta cheese

Boil salted water in a large saucepan, add the pasta and cook according to the instructions on the package. Meanwhile prepare the sauce.

Peel and chop onion and garlic. Heat olive oil in a saucepan. Sauté onions and garlic on medium high heat until translucent and light brown. Then lower the heat, add spinach and let it wilt down, pour in almond milk and let simmer for a couple of minutes. Add the remaining ingredients, take it off the heat and use a stick (immersion) blender to mix it smooth. Taste to check that the flavours are balanced. You can add more lemon juice, herbs, salt or maple syrup if you prefer.

When the pasta is ready, drain the water in a sieve, give it a quick rinse and transfer the pasta back to the saucepan along with a splash of olive oil. Pour the spinach sauce over the cooked pasta and stir to combine.

Drain the chickpeas and cut the avocado into cubes and add them to the creamy pasta. Cut the watermelon into cubes, divide the tomatoes in halves, chop almonds and mint and crumble the feta cheese. Arrange all those ingredients on top of the creamy pasta penne. Serve and dive in!

from Green Kitchen Stories https://ift.tt/2nvgbaQ
via IFTTT

Penne with Spinach Sauce & Watermelon

Spinach_watermelon_penne_1

Hi friends, hope you’ve had a great summer. We took a little break from blogging as we have been in Copenhagen and Barcelona. But we are back now with a great little dinner recipe. It’s a version of something we have been eating all summer. As it has been record-breaking hot in Europe, pairing lukewarm buckwheat penne with juicy and crunchy watermelon has been feeling so right so often. Satisfying, simple and soothing. Our kids love this buckwheat penne so that also plays a part why it’s been on repeat. In fact, our little Noah (soon two years old!) starts crying if we serve him spaghetti or any other pasta: “Noooooh, [I want] my pasta“.

In this version we are dressing (almost drenching) the pasta in a herby spinach, herb and almond milk sauce that is inspired by something we saw in Deliciously Ella’s feed a while back. We then stir in the chickpeas and top everything with watermelon, feta cheese, almonds and heirloom tomatoes. It’s a pretty awesome dinner that can come together in 15 minutes if you are quick with the knife and good at multitasking.

Spinach_watermelon_penne_2 Spinach_watermelon_penne_3 Spinach_watermelon_penne_4 Spinach_watermelon_penne_5 Spinach_watermelon_penne_6

There are plenty of ways to spin this.
• If you cannot find buckwheat penne you can of course use regular or whole wheat penne.
• Vegans can just skip the cheese (and perhaps add in a little nutritional yeast for extra flavour).
• Fresh or roasted corn could be a great addition when they are in season.
• You can swap basil and mint for cilantro and parsley for a more Middle Eastern take.
• If you are allergic to nuts, use oat milk or regular milk and swap the almonds for toasted sunflower seeds or pumpkin seeds.
• For a wintery version of this, you can add in roasted broccoli and pomegranate seeds instead of watermelon.

Spinach_watermelon_penne_7

Buckwheat Penne with Creamy Spinach Sauce & Watermelon
Serves 4

Buckwheat pasta penne for 4 persons (approx 400 g /14 oz)

Creamy Spinach Sauce
1 onion

2 garlic cloves
1 tbsp olive oil
125 g / 3 packed cups fresh spinach
400 ml / 1 1/2  cups almond milk
a good handful each of fresh basil and mint
1-2 tsp maple syrup
1 small lemon, juice
a large pinch sea salt & pepper

To Serve
1 x 400 g / 14 oz tin cooked chickpeas
1/2 watermelon
1 avocado
10 heirloom cherry tomatoes
15 toasted almonds
10 fresh mint
100 g feta cheese

Boil salted water in a large saucepan, add the pasta and cook according to the instructions on the package. Meanwhile prepare the sauce.

Peel and chop onion and garlic. Heat olive oil in a saucepan. Sauté onions and garlic on medium high heat until translucent and light brown. Then lower the heat, add spinach and let it wilt down, pour in almond milk and let simmer for a couple of minutes. Add the remaining ingredients, take it off the heat and use a stick (immersion) blender to mix it smooth. Taste to check that the flavours are balanced. You can add more lemon juice, herbs, salt or maple syrup if you prefer.

When the pasta is ready, drain the water in a sieve, give it a quick rinse and transfer the pasta back to the saucepan along with a splash of olive oil. Pour the spinach sauce over the cooked pasta and stir to combine.

Drain the chickpeas and cut the avocado into cubes and add them to the creamy pasta. Cut the watermelon into cubes, divide the tomatoes in halves, chop almonds and mint and crumble the feta cheese. Arrange all those ingredients on top of the creamy pasta penne. Serve and dive in!

from Green Kitchen Stories https://ift.tt/2nvgbaQ
via IFTTT

Penne with Spinach Sauce & Watermelon

Spinach_watermelon_penne_1

Hi friends, hope you’ve had a great summer. We took a little break from blogging as we have been in Copenhagen and Barcelona. But we are back now with a great little dinner recipe. It’s a version of something we have been eating all summer. As it has been record-breaking hot in Europe, pairing lukewarm buckwheat penne with juicy and crunchy watermelon has been feeling so right so often. Satisfying, simple and soothing. Our kids love this buckwheat penne so that also plays a part why it’s been on repeat. In fact, our little Noah (soon two years old!) starts crying if we serve him spaghetti or any other pasta: “Noooooh, [I want] my pasta“.

In this version we are dressing (almost drenching) the pasta in a herby spinach, herb and almond milk sauce that is inspired by something we saw in Deliciously Ella’s feed a while back. We then stir in the chickpeas and top everything with watermelon, feta cheese, almonds and heirloom tomatoes. It’s a pretty awesome dinner that can come together in 15 minutes if you are quick with the knife and good at multitasking.

Spinach_watermelon_penne_2 Spinach_watermelon_penne_3 Spinach_watermelon_penne_4 Spinach_watermelon_penne_5 Spinach_watermelon_penne_6

There are plenty of ways to spin this.
• If you cannot find buckwheat penne you can of course use regular or whole wheat penne.
• Vegans can just skip the cheese (and perhaps add in a little nutritional yeast for extra flavour).
• Fresh or roasted corn could be a great addition when they are in season.
• You can swap basil and mint for cilantro and parsley for a more Middle Eastern take.
• If you are allergic to nuts, use oat milk or regular milk and swap the almonds for toasted sunflower seeds or pumpkin seeds.
• For a wintery version of this, you can add in roasted broccoli and pomegranate seeds instead of watermelon.

Spinach_watermelon_penne_7

Buckwheat Penne with Creamy Spinach Sauce & Watermelon
Serves 4

Buckwheat pasta penne for 4 persons (approx 400 g /14 oz)

Creamy Spinach Sauce
1 onion

2 garlic cloves
1 tbsp olive oil
125 g / 3 packed cups fresh spinach
400 ml / 1 1/2  cups almond milk
a good handful each of fresh basil and mint
1-2 tsp maple syrup
1 small lemon, juice
a large pinch sea salt & pepper

To Serve
1 x 400 g / 14 oz tin cooked chickpeas
1/2 watermelon
1 avocado
10 heirloom cherry tomatoes
15 toasted almonds
10 fresh mint
100 g feta cheese

Boil salted water in a large saucepan, add the pasta and cook according to the instructions on the package. Meanwhile prepare the sauce.

Peel and chop onion and garlic. Heat olive oil in a saucepan. Sauté onions and garlic on medium high heat until translucent and light brown. Then lower the heat, add spinach and let it wilt down, pour in almond milk and let simmer for a couple of minutes. Add the remaining ingredients, take it off the heat and use a stick (immersion) blender to mix it smooth. Taste to check that the flavours are balanced. You can add more lemon juice, herbs, salt or maple syrup if you prefer.

When the pasta is ready, drain the water in a sieve, give it a quick rinse and transfer the pasta back to the saucepan along with a splash of olive oil. Pour the spinach sauce over the cooked pasta and stir to combine.

Drain the chickpeas and cut the avocado into cubes and add them to the creamy pasta. Cut the watermelon into cubes, divide the tomatoes in halves, chop almonds and mint and crumble the feta cheese. Arrange all those ingredients on top of the creamy pasta penne. Serve and dive in!

from Green Kitchen Stories https://ift.tt/2nvgbaQ
via IFTTT

Penne with Spinach Sauce & Watermelon

Spinach_watermelon_penne_1

Hi friends, hope you’ve had a great summer. We took a little break from blogging as we have been in Copenhagen and Barcelona. But we are back now with a great little dinner recipe. It’s a version of something we have been eating all summer. As it has been record-breaking hot in Europe, pairing lukewarm buckwheat penne with juicy and crunchy watermelon has been feeling so right so often. Satisfying, simple and soothing. Our kids love this buckwheat penne so that also plays a part why it’s been on repeat. In fact, our little Noah (soon two years old!) starts crying if we serve him spaghetti or any other pasta: “Noooooh, [I want] my pasta“.

In this version we are dressing (almost drenching) the pasta in a herby spinach, herb and almond milk sauce that is inspired by something we saw in Deliciously Ella’s feed a while back. We then stir in the chickpeas and top everything with watermelon, feta cheese, almonds and heirloom tomatoes. It’s a pretty awesome dinner that can come together in 15 minutes if you are quick with the knife and good at multitasking.

Spinach_watermelon_penne_2 Spinach_watermelon_penne_3 Spinach_watermelon_penne_4 Spinach_watermelon_penne_5 Spinach_watermelon_penne_6

There are plenty of ways to spin this.
• If you cannot find buckwheat penne you can of course use regular or whole wheat penne.
• Vegans can just skip the cheese (and perhaps add in a little nutritional yeast for extra flavour).
• Fresh or roasted corn could be a great addition when they are in season.
• You can swap basil and mint for cilantro and parsley for a more Middle Eastern take.
• If you are allergic to nuts, use oat milk or regular milk and swap the almonds for toasted sunflower seeds or pumpkin seeds.
• For a wintery version of this, you can add in roasted broccoli and pomegranate seeds instead of watermelon.

Spinach_watermelon_penne_7

Buckwheat Penne with Creamy Spinach Sauce & Watermelon
Serves 4

Buckwheat pasta penne for 4 persons (approx 400 g /14 oz)

Creamy Spinach Sauce
1 onion

2 garlic cloves
1 tbsp olive oil
125 g / 3 packed cups fresh spinach
400 ml / 1 1/2  cups almond milk
a good handful each of fresh basil and mint
1-2 tsp maple syrup
1 small lemon, juice
a large pinch sea salt & pepper

To Serve
1 x 400 g / 14 oz tin cooked chickpeas
1/2 watermelon
1 avocado
10 heirloom cherry tomatoes
15 toasted almonds
10 fresh mint
100 g feta cheese

Boil salted water in a large saucepan, add the pasta and cook according to the instructions on the package. Meanwhile prepare the sauce.

Peel and chop onion and garlic. Heat olive oil in a saucepan. Sauté onions and garlic on medium high heat until translucent and light brown. Then lower the heat, add spinach and let it wilt down, pour in almond milk and let simmer for a couple of minutes. Add the remaining ingredients, take it off the heat and use a stick (immersion) blender to mix it smooth. Taste to check that the flavours are balanced. You can add more lemon juice, herbs, salt or maple syrup if you prefer.

When the pasta is ready, drain the water in a sieve, give it a quick rinse and transfer the pasta back to the saucepan along with a splash of olive oil. Pour the spinach sauce over the cooked pasta and stir to combine.

Drain the chickpeas and cut the avocado into cubes and add them to the creamy pasta. Cut the watermelon into cubes, divide the tomatoes in halves, chop almonds and mint and crumble the feta cheese. Arrange all those ingredients on top of the creamy pasta penne. Serve and dive in!

from Green Kitchen Stories https://ift.tt/2nvgbaQ
via IFTTT