recipes therese elgquist photo credit agnes maltesdotter

recipes therese elgquist photo credit agnes maltesdotter
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Author : Helena Lundberg
Creator : Microsoft® Word för Microsoft 365
Creationdate : 2021-May-20
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Recipes: Therese Elgquist
Photo credit: Agnes Maltesdotter








A compote of apples and cranberries (with bits!) goes just as well with porridge in the morning as it does with hearty
dishes later in the day. Here we combine it with nutritious hash browns made from beans, which owe their intense
aroma to the chanterelles. The porridge made from potatoes and celeriac, refined with herbs, but also pickled mustard
seeds and crispy cabbage chips complement the dish, comes with many typical Swedish ingredients and flavours.

Serves 4
Preparation time: one hour
Oven temperature: 150 and 200 °C (300/400 °F)

For the bean pancakes
1 yellow onion
1 clove of garlic
200 g (7 oz) fresh funnel chanterelles (or 20 g/0.7 oz dried ones that you put in water)
460 g (16.2 oz) cooked black beans
50 g (1.8 oz) rolled oats
1 pot of fresh parsley, finely chopped (or 2 tbsp frozen)
½ tsp salt
A pinch of freshly ground black pepper
Oil for frying

For the potato and celeriac mash
400 g (14 oz) potatoes
300 g (10.6 oz) celeriac
100 ml (0.4 cup/1 dl) cream (preferably made from oats)
1 pot of fresh parsley, finely chopped (or 2 tbsp frozen)
Salt and freshly ground black pepper

For the mustard seeds
4 tbsp whole mustard seeds (preferably dark and light mixed)
200 ml (0.8 cup/2 dl) water
100 ml (0.4 cup/1 dl) apple cider vinegar
1 tsp honey
A pinch of salt

For the chips
100 g (3.5 oz) kale
1 tbsp rapeseed oil
Salt





For the compote
4 locally grown apples
60 g (2.1 oz) cranberries
1 tbsp honey
1 tbsp water
Coarse salt

Instructions
Bean pancakes: If you use dried mushrooms, soak them in advance.
Heat the oven to 200 °C (400 °F).
Peel and finely chop the onion and garlic and fry in a little oil until soft.
Add the mushrooms and fry together for a few minutes. Drain and rinse the beans.
Mix the onion, garlic and mushrooms as well as 2/3 of the beans, parsley and oats in a food processor to get a thick
batter. Fold in the remaining beans. If the batter feels dry to the touch, you can add a little water.
Let the dough proof for 30 minutes. Then divide into eight equal portions and form pancakes.
Bake them in the oven for 25 minutes. Flip halfway through.

Potato and celeriac porridge: Cut the potatoes into cubes. Cut off the peel from the celeriac and then cut it into
cubes. Boil both vegetables in lightly salted water until soft. Drain the water. Roughly mash together with the
parsley and cream.
Season with salt and pepper.

Compote: Remove the cores from the apples and cut them into cubes. Put them in a saucepan with cranberries,
honey and a dash of water. Bring to a boil and simmer for ten minutes. Blend and season with a little salt.

Sour mustard seeds: Put the mustard seeds in a jar. Bring apple cider vinegar, water and honey to the boil.
Pour the liquid over the mustard seeds and let it steep for at least 30 minutes.

Kale chips: Lower the oven temperature to 150 °C (300 °F). Rinse the kale and pluck the leaves into smaller pieces.
Pat dry completely with kitchen paper. Place on a baking sheet and “massage” with oil and salt.
Then lay out the leaves on a baking sheet and bake for about ten minutes until crispy.

Serving
Arrange the pancakes next to the porridge and compote. Top with kale chips and pickled mustard seeds.

Drink recommendation:
A cloudy apple juice (e.g. “Äppelmust Alice” from Sweden) goes well with warm vegetable dishes, thanks to its
balanced acidity.





Waffles can be eaten both sweet and savoury. This variant is somewhere in between.
The plant-based spelt waffles go perfectly with the cool yoghurt, the sweet apples fried with cinnamon,
and the crunchy muesli, sweetened with apple must from Rudenstam’s own orchard!

Serves 4 (appr. 8 waffles)
Preparation time: 40 minutes for the muesli + 45 minutes for the waffles
Oven temperature: 175 °C (350 °F)

For the waffles
240 g (8.5 oz) spelt flour
35 g (1.2 oz) rolled oats
1 tsp baking powder
A pinch of salt
500 ml (2 cups/5 dl) of plant-based “milk” (e.g. oat or almond milk)
Oil for frying

For the apple muesli
150 g (5.3 oz) rolled oats
100-150 g (4-5 oz) mixed seeds and/or nuts
1 tsp cinnamon (ground)
½ tsp cardamom (whole)
A pinch of coarse salt
150 ml (0.6 cup / 1.5 dl) cloudy apple must (preferably a sweet variant like Rudenstam’s Rubinola)


2 tbsp cold-pressed rapeseed oil

For the baked apples
4 apples locally grown eating apples
1 tsp rapeseed oil
1 tsp cinnamon (ground)
½ tsp cardamom (whole)
Coarse salt

For the topping
200 g (7 oz) high-fat yoghurt (preferably vegan)
1 pot of fresh mint leaves

Instructions
Waffles: Whisk the ingredients together and let the dough proof for 20 minutes.
Heat the waffle iron. Brush it with oil and bake the waffles (approx. 8 pieces).

Apple muesli: Heat the oven to 175 °C (350 °F). Mix all dry ingredients.
Fold in the apple must and oil and mix evenly.
Spread the mixture on a baking sheet and roast in the oven until the muesli is crispy and slightly golden (takes
about half an hour).
Tip: You can grate a carrot or parsnip and mix it in before roasting. That gives a sweet touch!

Fried apples: Divide, core and slice the apples.
Fry in a little oil until soft, sprinkle with cinnamon and cardamom and fry for a few more minutes.
Season with a pinch of salt.

Serving
Serve the waffles with apple compote, a dollop of yoghurt and muesli. Garnish with fresh mint.

Drink recommendation:
Cloudy apple juice with a balanced sweetness and acidity as well as an exotic note goes well with healthy desserts
(e.g. “Äppelmust Rubinola” from Sweden).

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The recipes were created for the initiative “Plant based by Sweden” – a collaboration between Visit Sweden and
blogger Therese “Thess” Elgquist (
The accompanying video can be found at:
https://youtu.be/Tbn6YZJAUYI











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