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Recipes

Spinach soup with egg butterballs

Spinach soup with egg butterballs

I received a traditional Swedish recipe book as a gift a few years ago and my mother in law placed sticky notes throughout the book to show me the recipes I needed to try first. This spinach soup was the first recipe I tried and it's a dish I want to make more often. It's super fast and feels really luxurious, like the soup you would order at a good restaurant. The traditional Swedish recipe calls for nettles but I've never come across them so fresh baby spinach is the perfect substitute. AND the Lockyer Valley is growing some exceptional...

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Yellow pea soup (Swedish pea and ham soup)

Yellow pea soup (Swedish pea and ham soup)

So this is the soup that started the tradition of eating soup on a Thursday night in Sweden. History has it that the King of Sweden was killed after poison was added to his bowl of Yellow Pea Soup. This meal is usually served with rye bread or a rye cracker and Swedish mustard. A dessert of pancakes with strawberry jam and cream is traditionally eaten after the soup. I made this soup in a pot but a slow cooker is another option. 500g yellow split peas2 tbsp oil1 large onion, sliced500g - 800g ham hock 2 litres stock (2 litres...

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Super beetroot soup with apple, celery and tumeric

Super beetroot soup with apple, celery and tumeric

2 tbsp oil1 brown onion, peeled and diced3 celery sticks, chopped2 large beetroot, peeled and chopped (wear gloves to prevent staining)2 red apples, cored and chopped1 tsp ground cumin1/4 tsp ground cinnamon1 tsp fresh grated tumeric root6 cups of vegetable stock (made with vaxtkraft parsley stock concentrate)natural yoghurt and mint leaves to garnish 1. In a large pot, heat oil and add onion and celery.2. add cumin and cinnamon and stir for a minute to roast spices.3. add tumeric, beetroot and apple.4. add stock and simmer for approx 40 mins until beetroot is tender.5. use a stick blender to whiz...

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Spicy chickpea and bourghal soup with fetta cream and flatbread.

Spicy chickpea and bourghal soup with fetta cream and flatbread.

This is a recipe from Yottam Ottolenghi's Plenty More Cookbook and it is one heck of a winner. It's such a hearty vegetarian soup with just the right kick of spice to warm the tummy. Harissa is a spicy paste available in most supermarkets these days. If you spicy food , stick to the 1 tablespoon but reduce to at least 1/2 tbsp if you would prefer a milder spice. Makes 6 servings.  2 tbsp olive oil2 small onions, peeled and diced4 garlic cloves crushed2 large carrots, peeled and diced4 celery sticks, diced1 tbsp harissa paste1 tsp ground cumin1 tsp...

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Tomato risotto with nasturtium flowers, cress and basil

Tomato risotto with nasturtium flowers, cress and basil

800 ml water 4 tsp parsley vaxtkraft 400g tomatoes, finely chopped 100g parmesan cheese, finely grated 20g spring onion, finely sliced 1 tbsp extra virgin olive oil 300g arborio rice 1 tbsp tomato puree 1 tsp castor sugar 200 ml dry white wine 50g unsalted butter Garnish - fresh nasturtium flowers and leaves, cress, rocket or micro herbs and fresh basil leaves Method: 1. Bring vaxtkraft and water to boil in a saucepan. 2. In a pan, saute the spring onion in olive oil until transparent. Add the rice and cook for a few minutes. Stir in the tomato puree, sugar and...

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