03 May 2013

food: bright and beautiful, salad and muffins


18 months ago we took part in making a cook book for a restaurant in Iceland, named Happ, where our friend, Lukka, is the owner. The focus on Happ is on healthy apetite, raw and pure food. Gunnars sister, Erna, was the editor and she made most of the recipes, I did the food styling and Gunnar shot all the photos. We will publish some recipes on Home and Delicious from now on with healthy pleasure.

Salad with roasted root vegetables and honey-chili sauce

honey-chilisauce:

2 dl orange juice
1 tsp honey, perhaps more of your choice
pinch sea ​​salt
pinch red chilipaste
oliveoil

Put first four ingredients in a food processor, process. Pour the oliveoil in while the processor is running. Taste with salt, the chili-sauce and honey as needed.

composition:
4 handfulls fresh salad of your choice
½ sweet potato, cut into cubes
½ beetroot, cut into small cubes
¼ celeriac root, cut into small cubes
oliveoil
pinch sea ​​salt
1 pear, cut into thin slices
1 orange, peeled and cut into small pieces
1 handful almonds, chopped
1 ball mozarella cheese, cut into cubes or slices
1 handful dried cranberries
1 handful blueberries
some blackberries

Set the oven at 180 degrees. Ovenroast the sweet potato cubes, the beetroot pieces and celery root but all in separate dishes. You need to drizzle on some salt and olive oil before. Takes around 15 minutes or until soft and tender. Start with the salat for the composition, then add the roasted vegetables, fruits, almonds and mozarella. Drizzle with the dressing and serve.



Muffins with orange and chocolate

3 ½ dl almond flour
2/3 dl whole weat flour
2/3 dl cocoa
1 tbs baking powder
pinch sea ​​salt
¾ dl maple syrup
1 ¼ dl organic apple puree
2/3 dl organic almond milk or milk
2 eggs
2/3 dl coconut
1 tbs orange cest, minced
¾ dl dark chocolate

Set the oven at 180 degrees. Stir dry ingredients together. Stir together the wet ingredients. Mix ingredients together with a spoon. Add the orange peel and chocolate. Combine. Oil muffins tins. Divide the dough and fill the forms by ¾. Bake for 15-20 minutes.


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