Forest

    Rye bread sandwich  with avocado, goat cheese, pickled red onions and basil
    4 people
    8 slices of good rye bread
    2 avocados
    60g goat cheese
    1 red onion
    2 tbsp. apple vinegar
    A bit of sugar and salt
    10-15 basil leaves
    Salt and freshly ground pepper
    Peel onion, cut the onion in half and cut into very thin slices.
    Put onion into bowl and marinate with a little salt, sugar and vinegar, let the onions marinate 30 minutes.
    cut avocado into half, remove the stone and peel, cut the avocado into slices and put them on the bread slices.
    Put pieces of goat cheese, basil, pickled red onion, season them with a little salt and freshly ground pepper and finally put the sandwich together.
    Wrap sandwiches in paper and bring them for a picnic/trip the woods.

    Pickled chanterelles
    500 g chanterelles
    2 dl. Good olive oil
    2 sprigs thyme
    1 clove garlic
    2 tbsp. apple cider
    10 whole black peppercorns
    Salt
    Clean the chanterelles thoroughly.
    Add the garlic, pepper, a little salt, thyme, vinegar and olive oil in a saucepan and warm it up to about 60-70 degrees.
    Put chanterelles up in a jar and pour on the warm oil.
    Close the jar and let the chanterelles rest 7-14 days at room temperature..
    Chanterelles can be made in a large amount and then you have them all winter.
    Use the chanterelles in soup, salad, as garnish to cold meat, cold cuts or charcuteri, oil can be used for marinades, dressings or to a lovely chanterelle mayo.