Hi! We had to take someÂ time away from this spaceÂ while finishing the manuscript forÂ our next book but we are superÂ happy to beÂ 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 readingÂ to see how you canÂ win a trip for two to Sweden toÂ stay at forest restaurant and resortÂ Stedsans in the Woods.
But first, let us talk about this week’sÂ recipe. If you are following us on social media you know howÂ fond we are of porridge. Oat is theÂ quickestÂ and most famousÂ porridge grain but todayÂ weÂ are sharing the recipe for another favorite â€“ aÂ simple and warming buckwheat and cardamom porridge topped with Swedish blueberries, nut butter and foamy oat milk. Buckwheat groats takeÂ a little longer to cook than oats butÂ they provideÂ 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 isÂ to cook it until all water is absorbed. If you haven’t tried buckwheat porridge before, consider this your wake-upÂ 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, prepareÂ 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, weÂ will choose the best contribution and announce the winner onÂ 1 NovemberÂ 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 whatâ€™s included here.
Buckwheat & Cardamom Porridge with BlueberriesÂ
1 cup / 200 g whole buckwheat groats
2 cups / 500 ml water
1 pinch sea salt
Â¼ tsp ground ginger
Â¼ tsp cardamom seeds (or ground)
3 dried prunes, stones removed and chopped
wild blueberries (thawed frozen works well)
Oat milk, foamed
Rinse the buckwheat in hot water. Add buckwheat, water and the rest of the ingredients toÂ 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
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 PrÃ¤stost), useÂ mashed avocad for a plant-based option
Â½ 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 inÂ collaboration with Visit Sweden.
The value of the price is approx. 2 500â‚¬. AnyÂ tax will beÂ paid by the winner.
from Green Kitchen Stories https://ift.tt/2OAIlQI