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.
Buckwheat & Cardamom Porridge with Blueberries
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
wild blueberries (thawed frozen works well)
Oat milk, foamed
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
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.
Steady as we go.
That’s the mantra that’s been running through my head the last few days. Steady and go. Steady and keep on.
I mean… I’ve definitely also stress-cleaned my closet. I’ve definitely also reached for that third cup of coffee when I CERTAINLY know better. I’ve also lost my patience and cried in the car over a Kasey Musgraves song. NEVERTHELESS… steady as we go.
For the baker, fresh fruit and dairy are just the icing on the cake; it’s a well-stocked pantry that provides all the essential building blocks of bread, pastry, and dessert. These are the ingredients, from basics like all-purpose flour, sugar, and spices to assorted extracts and chocolates, that will enable a baker to tackle all but the most particular of recipes.
Hello my friends. We’ve made it to Sunday. That in itself this week feels… like a bit of deliverance. Just a bit.
I hope this finds you with a moment to unwind yourself. I’ve felt pretty wound and bound this week. The Senate hearings, the content, the tone, the spectacle, the opinions, it’s been PLENTY on top of life’s normal work and pay the bills hustle. Can we take a moment to acknowledge that whether we want or have the ability to, we’ve carried a lot this week.
Let’s talk through the story of my favorite lentil soup. Years ago, two of my neighbors hosted a soup party. It was an inspiring affair – big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share – salad, appetizer, or something sweet.
The Best Soup:
One of the vegetarian soups was a beautiful shade of yellow-orange. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. It appeared to be a beautiful take on lentil soup. When I asked Holly to tell me about it, she mentioned it was based on an Ayurvedic dal recipe in the Esalen Cookbook, a favorite of hers.
She happened to have an extra copy of the Esalen book, and sent me home with my belly full, a new cookbook tucked under my arm, and a few suggestions related to the soup. I still make this soup regularly, love it (so much!), and thought it might be fun to revisit it today in video form – enjoy! I’ve also included some notes related to adapting this soup to the Instant Pot.
Other things worth noting related to this soup – the slivered green onions sauteed in butter or coconut oil. The golden raisins that plump up with curry broth. Back notes of ginger. Depth from a good dollop of tomato paste. It all comes together in one amazing bowl of restorative, lentil soup goodness.