_Q8Q6805 _Q8Q6989

    Grilled Pointed Cabbage with Toasted Buckwheat, Verbena, and Grilled Garlic and Salted Lemon Dressing

    Serves 6
    1 pointed cabbage
    2 heads of garlic
    ¼ salted lemon
    1 dl olive oil
    ½ dl apple cider vinegar
    1 tbsp acacia honey
    1 small pot of verbena
    25 g buckwheat

    Lay the heads of garlic on a hot grill and let them grill for 20-25 minutes, until they are totally charred on the outside and totally soft and tender inside.
    Take the garlic off the grill and let it cool a little.
    Remove the unappealing outer leaves from the cabbage.
    Cut the cabbage lengthwise and separate the cabbage into long “boats,” being careful that a piece of root (stem) remains, so that the cabbage hold together when they’re grilled.
    Rinse the cabbage leaves in cold water and let them thoroughly dry.
    Toss the cabbage with a little olive oil and place them on a hot grill for 2-3 minutes on each side, so that the pieces are well charred on the outside and still are a little crunchy in the middle.
    Season with salt and pepper, take the cabbage off the grill and lay on a dish.
    Scrape the baked garlic cloves out of the peels and place them in a blender together with the salted lemon, olive oil, vinegar, and honey. Blend into a thick, coarse dressing.
    Pour the dressing over the warm cabbage and garnish with toasted buckwheat and plucked verbena.
    Serve while the cabbage is still warm.


    Grilled Mini-Romaine Lettuce with Mustard, Shallots, and Nasturtiums

    Serves 6
    3 heads mini-romaine lettuce
    2 tbsp mustard
    1 tbsp acacia honey
    ½ dl apple cider vinegar
    1 dl olive oil
    2 shallots
    1 small pot of nasturtiums

    Mix the mustard, honey, vinegar, salt, and fresh ground pepper together, add the oil little by little while briskly whisking, so that you get a thick and cohesive dressing.
    Peel the shallots and cut them into very thin rings.
    Slice the heads of lettuce lengthwise and rinse them in cold water. Let them dry thoroughly.
    Grill the lettuce hard for 2 minutes, so that it gets a little color, but doesn’t fall apart totally.
    Season with salt and pepper, remove the lettuce and place it on a dish.
    Pour the dressing, the shallot rings, and the nasturtiums on top.
    Serve immediately, so that the lettuce maintains its crispness.


    Grilled New Beets with Salted Black Currants, Tarragon, and Geraniums
    Serves 6
    10-12 new beets with tops
    ½ dl olive oil
    2 tbsp apple cider vinegar
    1 tsp acacia honey
    100 g salted black currants
    1 small bunch tarragon
    4-5 geranium flowers
    salt and fresh ground pepper
    Cut the tops off the beets, leaving 5-10 cm. Rinse the beets.
    Peel the beets and cut them into quarters.
    Toss the beets with a little olive oil and salt, place them on a hot grill.
    Grill the beets for 2-3 minutes on all sides, so they get grilled and caramelized on the outside, and soft and tender in the middle.
    Take the beets off the grill and toss them with oil, vinegar, honey, and the salted black currants while they still are warm, so they pull the taste from the currants and the dressing into themselves.

    Arrange on a dish or plate and garnish with lots of chopped tarragon and geranium blossoms.


    Puree of Yellow Peas with Grilled Tomatoes, Parmesan, and Bronze Fennel

    300 g yellow peas
    1 garlic clove
    2 dl olive oil
    ½ dl apple cider vinegar
    1 tsp ground fennel seeds
    20 small tomatoes (cherry or cocktail)
    salt and fresh ground pepper
    1 bunch bronze fennel

    Rinse the peas in cold water and place them in a pot with water to cover.
    Add the garlic and bring to a boil. Boil the peas for 35-40 minutes, until they are tender.
    Rinse the tomatoes and place them in a fireproof dish. Drizzle with 2 tbsp olive oil, 2 tbsp vinegar, salt and fresh ground pepper.
    Place the tomatoes in the oven and back for 15-20 minutes at 120C, so the tomatoes burst their skins and take on taste from the oil and the vinegar.
    Take the tomatoes out of the oven and let the cool a little.
    Place the cooked peas in a blender, add olive oil, vinegar, fennel seeds, salt and fresh ground pepper. Blend into a smooth puree.
    Let the puree cool a little, and then arrange it in a bowl with the baked tomatoes, grated parmesan and the bronze fennel on top.




    Licorice Ice Cream with Raspberries and Honey Roasted Seeds
    Serves 6

    Licorice Ice Cream
    5 egg yolks
    cane sugar
    3-4 tsp licorice powder
    4 dl whole milk
    1 dl cream

    Whisk the egg yolks and the sugar in a stand mixer until the yolks are totally smooth and creamy.
    Place the milk and cream in a pot and heat almost to the boiling point.
    Add the licorice powder while stirring steadily.
    Add the warm milk/cream mixture little by little to the whisked egg yolks. Afterwards place the entire mixture back into the pot and warm carefully while steadily stirring, until the mixture becomes thick and creamy.
    Take care that the mixture doesn’t get too warm, because you risk it coagulating and separating.
    Take the pot off the heat and place the mixture in a bowl and set it in the refrigerator.
    Let the mixture cool totally and then place in an ice cream machine. Run the machine until the ice cream is frozen and creamy.
    Take the ice cream out of the machine and place in a container that can go in the freezer.
    Let the ice cream set for 1-2 hours before you serve it with the fresh raspberries and the roasted seeds.
    Arrange the ice cream in a bowl or deep dish and garnish with the raspberries, the roasted seeds, and a little wood sorrel on the top.
    Serve immediately, so the ice cream doesn’t melt too much.
    The ice cream can also easily be made a day ahead, but you must remember to take it out 30 minutes before it will be served, so that it isn’t too hard.

    Roasted Seeds and Raspberries
    200 g sunflower seeds
    200 g pumpkin seeds
    100 g shelled pistachios
    15 g butter
    2 tbsp honey
    300 g raspberries
    red wood sorrel

    Place the butter and the honey in a pot and heat so that they melt together.
    Place seeds and the nuts on a piece of parchment paper on a baking pan. Pour the warm honey/butter over them, and blend together well.
    Place in the oven and bake for 10-15 minutes at 170C until the seeds and nuts are well caramelized. Remember to stir them around a little while they bake.
    Take the seeds out of the oven and let them cool off.