Food: Rude Food Recipe 4: ‘Keep the cold at bay’ soup

 

The #Beastfromtheeast has left its mark over all of northern Europe it seems and snowy Malmö is no exception. I’ve decided to take matters into my own hands with this stalwart soup that will batten down the hatches with plenty of fresh alium and flush out any lingering nasties with the heat of the chilli. The level of any of these is preferential, but here are the amounts that I used.

You will need:

  • 1 pack of cooked Beetroot, and its juice
  • The zest & juice of 1/2 lemon,
  • 1/2 tsp chilli, (go full tsp if you’re feeling particularly under the weather!),
  • 2 medium potatoes,
  • 1/2 an onion,
  • 1tbs Sauerkraut juice (optional, I used some, leftover from my dear friend Kathe Kaczmarzyk’s pop-up here in Malmö) ,
  • 3 cloves of garlic,
  • 3 rhizomes of fresh turmeric, grated,
  • 1/2 tsp ground cinnamon,
  • 1/2 tsp ground ginger,
  • Salt & pepper,
  • 500ml homemade veg stock
  • 1tbs dried parsley,

For the orange, ginger & mustard crème:

  • 2tbs dairy free crème fraîche (I used Oatly fraîche)
  • 1tsp wholegrain mustard
  • zest & juice of 1/4 orange
  • Thumb- size piece of ginger, grated

Garnish:

Handful of fresh parsley, chopped.

 

 

The method for soups is always fairly simple, the magic here is the contents and not the process.

Chop the onion, the garlic and the onions roughly, separately chop up the beetroot into chunks and make sure you keep the juices.

Gently soften the onion and the garlic in a little oil and then add the potatoes, stir them through. Begin to add the lemon juice, the sauerkraut, the beetroot pieces, the beetroot juice and then grate in the lemon zest and the turmeric. Be careful with the fresh turmeric as it will stain anything, including your skin, so you might want to use gloves. Add the spices, the herbs and then pour over the stock, season to your taste including the chilli!

Bring the whole thing up to a robust simmer before sticking in the oven at 140 degrees celsius (fan assisted) and allow it to do its thing for at least an hour. Take the whole thing out, stir and check the seasoning. When you’re happy with it you can blast the whole thing with a stick blender or a food processor until it’s thick.

The aroma should be rich and earthy with the beetroot and the garlic, the back notes from the sauerkraut and the lemon should be sharp and punchy. The heat should be there to the taste too from the chilli. The colour should be like you’ve liquidised rubies.

For the punchy crème, simply mix all the ingredients together into a bowl and leave to thicken for 5 minutes.

Serve with a good loaf of your favourite sourdough, a sprinkle of chopped parsley and a generous dollop of the punchy fraîche.

Enjoy!

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Food: Raw vegan ‘semlor’

As it’s semlor season here in Sweden for Fettisdagen, or ‘Fat Tuesday’, when these buns are traditionally eaten before lent. The traditional semla is a cardamom- enriched bun with homemade marzipan, called ‘mandelmassa’ and plenty of whipped cream. For this raw vegan version, I’ve decided to use persimmon/ kaki/ Sharon fruit in place of the bun. I was going to use peaches, but they seem to be impossible to get at the moment, not being in season.  As I’ve used persimmon, I decided to top it with a bit of matcha powder, a nod to the asian heritage of the fruit,

 

Makes 6 mini semlor bites

To make you’ll need:

  • 3 persimmon/ kaki/ Sharon fruit
  • 1.5 litres of water
  • 1 tsp ground cardamom
  • 1 tsp almond oil
  • 1 shot of amaretto (optional- don’t use if want to make it totally raw vegan)
  • 2 tbs raw agave syrup
  • 1tbs matcha powder, to top

For the mandelmassa:

  • 150g soaked almonds
  • 150g coconut sugar
  • 1-2 tbs water

For the coconut & cardamom cream:

  • The ‘cream’ from 2 tins of full fat coconut milk
  • 3 tbs raw agave syrup
  • 2 tsp ground cardamom
  • 1 tsp vanilla bean paste/ fresh vanilla bean

 

Start the night before by making up the syrup. Mix the water with the almond oil, agave and cardamom. I also added in some Amaretto, in the spirit of the decadance of a semla bun, but by all means, take it out.  3 big persimmon will make 6 mini semlor buns. To make them, I’d recommend slicing each fruit into 4 equal pieces and cutting out the middle with a round cookie-cutter. This should leave you with a top and bottom bun for each ‘semla’. If there is any lefover persimmon, simply chop it up and keep in the fridge, it’s a great addition to any curry or jerk recipe. De-leaf the top and place into a shallow dish. Once you have done this with all 3 fruits, cover with the syrup. This should soak up all those cardamom & almond flavours of the syrup. Leave overnight.

The next day, turn the persimmon buns in the syrup and make the mandelmassa. I used the recipe off this blog  to make it, but essentially, de-skin the almonds and blend it up with the coconut sugar in a food processor, adding a teaspoon or two of water to bind.

 

To make the cardamom cream, spoon out the coconut cream portion of 2 cans of full-fat coconut milk into a bowl, adding the ground cardamom, agave and vanilla bean paste. Whip up into a thick and aromatic cream.

 

When you’re ready to assemble your mini persimmon semla, take them out of the syrup and pat dry. roll a little ball of the mandelmassa and squish into the palm of your hands. Top the bottom of the buns with the disk of mandelmassa. Next, spoon on about a tablespoon of the cream. Top with the ‘top bun’ of persimmon and dust with some matcha powder.

 

Enjoy!

FOOD: RUDE FOOD RECIPE 2: PARSNIP, SAGE & BROWN MUSTARD SOUP

For my second recipe as Rude Food ambassador; as I still had a glut of rescued parsnips and potatoes left, I thought I’d do a take on my roasted parsnip & mustard soup.

these are rescued ingredients I was given for this recipe: rescued parsnips, sage, apples & potatoes.

You’ll need:

  • 4-5 medium parsnips (roasted)
  • 1 onion
  • 2 potatoes, peeled & cut into quarters
  • 1tbsp German mustard (use wholegrain mustard as an alternative)
  • 1tbsp Dijon mustard
  • 1tbs dried sage
  • 1tbs dried parsley
  • 1 Litre of water
  • Rapeseed oil

Garnish:

  • A handful walnuts chopped and toasted
  • Chopped fresh parsley
  • 1-2 small golden roasted parsnips
  • slice of fried apple (optional)
  • Some walnut oil (optional)

 

Pre-heat your oven to 180°C with your baking tray loaded with a generous glug or two of rapeseed oil, then peel and parboil the parsnips and potatoes. Toss the parsnips in the hot oil and roast for 25 minutes or so.

While they’re cooking, chop and fry the onion in a Le Creuset style deep pan with a little oil until they’re soft and mellow. Next, add in the potatoes. When the parsnips are done, remove from the oven and snip into the pot with a pair of scissors (keep one or two smaller parsnips and leave to one side for the garnish). Pour over the water, stir in the mustards, the dried parsley & sage and season generously with salt and black pepper. Put the lid on and let it simmer for a further thirty minutes.

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When the soup’s done its thing, take a hand blender and blitz the whole thing into a thick, creamy soup. For the topping, chop and toast the walnuts in apotatoes dry frying pan.  Finish with chopped parsley, a slice of fried apple, walnuts, a drizzle of walnut oil and the whole roasted parsnips you kept from earlier.

Serve with with a good hearty loaf; I served mine with a crusty walnut bread and a good beer!

 

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Food: Broccoli, spinach & parsley soup

This is a great soup with a big burst of green to help beat the up-coming illnesses this Autumn, and will make you feel generally more hyggelig (cosy)!

You’ll need:

  • 3-4 medium potatoes
  • 1 onion
  • 2 cloves of garlic, minced
  • 1/2 head of broccoli, chopped
  • Broccoli stem, finely cut
  • 20g frozen spinach
  • Handful of fresh parsley
  • 1 tbs dried parsley
  • 100ml veg stock
  • 1 tbs Dijon mustard
  • 1 tsp nutritional yeast
  • 1 litre of water
  • Rapeseed oil
  • Salt & pepper

 

Garnish:

  • 1 tbs walnut oil
  • Chopped fresh parsley

 

Start by chopping the potatoes into chunks, parboil them in a pan of salted water. Once done, drain and set aside.

Chop and fry the onion & minced garlic in a cast iron pot on a medium heat with a little oil until they’re soft and mellow. Next, add in the potatoes, dried parsley and the broccoli stem. Pour over the water and veg stock and stir. Add in the broccoli and bring to a simmer. Simmer for at least 20 minutes before adding the spinach and fresh parsley, and stir lightly until it starts to thaw. Place the lid on, turn the heat down onto its lowest setting and leave the mixture bubble and cook for a further 8-10 minutes. Now, stir in the nooch (nutritional yeast) and the mustard.

When the soup’s done its thing, take a hand blender and blitz the whole thing into a thick, velvety green soup. Season to taste.

Serve with a drizzle of walnut oil, a crack of black pepper and some chopped parsley. It goes really well with a crusty loaf and I’d recommend pairing it with a Æro Valnød Øl (walnut ale)  by Danish brewery, Rise Bryggeri, as the flavours complemented each other so well, but any gold ale would work here!

Enjoy!

Food: Lentil ragù

Here’s a great cheap & healthy recipe for a ragù, that has that same rich taste, but uses green lentils, instead of meat.This is another one of those recipes where time is the most important ingredient, not only to allow the lentils to properly cook but also to allow the rest of the flavours to come together. To make you’ll need:

  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 tin of chopped tomatoes
  • 100g of green lentils
  • 200ml of water
  • Splash of rapeseed oil/vegetable oil
  • 1 tbp of tomato puree
  • 1 tbp of sundried tomatoes/sundried tomato paste (optional)
  • Splash of red wine (optional)
  • ½ tsp of salt
  • ½ tsp of black pepper (or more!)
  • 1 tsp dried basil (or a generous handful of fresh if you can get it)
  • 1 tsp dried oregano
  • 2-3 Bay Leaves

 

Fry the onions and garlic in the oil over a medium heat until soft. Stir in the tomato paste and the tin of tomatoes. Season with the herbs, the salt and the black pepper and add the splash of wine if you have it.

Pour in the lentils and add ¾ of the water to the mix. The lentils with suck up the water as they cook. Bring to a good simmer and then put in the oven for at least 45 minutes at 140°c (fan). Take out and give it a good stir – add more water if it’s looking a bit thick. Put back in the oven for another 30 minutes and the lentils should have lost all of their “bitty” ness.

Serve with tagliatelle or spaghetti, fresh bread and a nice glass of red wine.