Recipes

Lemongrass tea

Makes: 4 cups

Ingredients:
4 Tbsp. EGENTID Herbal Tea with Lemon Grass
3 cm fresh turmeric (peeled and cut into pieces)
800 ml hot water
2 lime leaves
1 Tbsp. sugar

Brew and let chill. Top with soda water. Serve on the rocks with a slice of cucumber and a lemon wedge.
 

Peppermint and cocoa tea

Makes: 4 cups

Ingredients:
4 Tbsp. EGENTID Peppermint Tea with Cocoa
4 Tbsp. cocoa mint tea syrup
100 ml double cream
800 ml hot water

Brew the tea and water and let chill. To serve, add the cocoa mint tea syrup and double cream. Stir with ice.
 

White tea and cherry blossom

Makes: 4 cups

Ingredients:
4 bags EGENTID White Tea with Cherry Blossom
800 ml hot water
2 red-currant leaves
1 Tbsp. sugar
strawberries

Brew and let chill. Serve cold.
 

Cocoa & mint tea truffles

Makes: Approx. 16 truffles
Time: 15 min + 1-2 hours to chill

Ingredients:
4 Tbsp. EGENTID Peppermint Tea with Cocoa, divided into two equal portions 20 g butter
2 Tbsp. cocoa powder
300 g CHOKLAD MÖRK 70%
2 dl regular cream or oat cream
Step by step:
1. In a small saucepan, heat the cream until hot but not boiling and add 2 tablespoons of the tea. Remove from the heat and let steep for 4–5 minutes.
2. Meanwhile, chop the chocolate into chip-sized pieces and place in a bowl. Set the bowl over a saucepan of boiling water to melt the chocolate. Remove from the heat.
3. Pour the cream through a strainer into the bowl of melted chocolate and discard the tea leaves. With a spatula, fold the cream and chocolate together until you have a smooth batter.
4. Stir in the butter. Continue to stir until the mixture takes on a glossy sheen.
5. Pour into a half-litre container and cover with plastic wrap. Leave in the fridge until the chocolate sets, 1–2 hours.
6. Using a mortar and pestle, gently grind the 2 remaining tablespoons of the tea leaves and combine with the cocoa powder. When the chocolate is ready, use a spoon to form small truffles. Roll each truffle by hand until smooth; then roll them in the cocoa-tea mixture. Serve immediately or chill for 30 minutes if soft.

Note: Truffles can be refrigerated in an airtight container for up to 3 days.
 

Waffles with shrimp

Trust us, once you pair your waffles with savoury toppings like silky, salty salmon, there will be no turning back.
 
Serves 4 pers  Time 25 min
 
240 g VÅFFLOR waffles
500 g SJÖRAPPORT shrimps with shell
200 ml crème fraîche
1⁄2 of a red onion, finely chopped
1 bunch of asparagus
100 ml sugar
1. Defrost the waffles and fry them in a skillet with butter until they’re golden brown. Season with a bit of salt.
2. Mix the crème fraîche with the chopped onion in a small bowl.
3. Cut the asparagus on the bias into 1-inch pieces. Sauté for about 3 minutes until crisp-tender, stirring often.
4. Top the waffle hearts first with the crème fraîche and onion mixture, layering on 3 or 4 peeled shrimp, and top it off with the asparagus.

Vegetable ball wrap with avocado

A soft and tender wrap with avocado, hummus and vegetable balls.
 
Serves 4 pers  Time 30 min
 
40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls 
4 tbsp. of hummus
4 sheets of BRÖD TUNNBRÖD soft thin bread
2 avocados
4 spring onions, finely sliced 
50 ml mint leaves, roughly chopped
1 tbsp. olive oil, extra virgin 
1/2 lemon, juice
Salt and pepper
1. Spread out the soft thin bread on the worktop. Take half an avocado and spread it out by mashing it with a fork. Next to the avocado, spread out some of the hummus.
2. Combine spring onions, mint, olive oil, lemon, salt and pepper. Divide it on top of the avocado and hummus.
3. Oven roast or pan fry the vegetable balls as instructed on the package. Put them on a piece of paper to dry. Rip them in half and put them on top.
4. Roll it up tightly, and wrap them in some parchment paper.

Grilled vegetables with burrata and herby rapeseed oil

Side dish, serves 4

225 g of rinsed broad beans
4 onions, halved lengthwise
4 jalapeños Salt and pepper, according to taste
2 balls of fresh burrata
A bunch of fresh green herbs
100 ml of rapeseed oil
Lemon juice
A large baguette and butter to serve
 
1. Blanch the herbs (stems and all) 10-seconds in boiling, salted water
2. Place in an ice bath
3. Drain and blitz together in a blender with the rapeseed oil to a smooth purée
4. Set a coffee filter in a sieve set over a bowl and pour the whole purée into the filter, letting it strain overnight.
5. Season with a few drops of lemon juice and a pinch of salt.
6. Gently brush all vegetables in a few drops of rapeseed oil to cover gently.
7. Sprinkle with salt and pepper.
8. Heat up a grill over medium to high heat.
9. Place the vegetables gently on the grill and cook until tender and lightly charred all over.
10. Open up the broad beans lengthwise and slice the jalapeño.
11. Place all vegetables on a serving tray.
12. Put the burrata balls on top and drizzle with rapeseed and herb oil.

Nettle and wild garlic soup with potatoes and onions

Serves 4

2 onions, peeled
1 large garlic clove
2 potatoes, finely diced
400 g nettles
200 g of wild garlic (save the flowers if you have them) 1000 ml of good quality vegetable stock
200 ml of dry white wine
1+2 tbsp of rapeseed oil with butter flavour Rapeseed oil wild garlic flavour, for drizzling
A squeeze of lemon juice
2 tbsp of pickled wild garlic buds (optional) Salt and pepper to season
1. Finely dice 1 of the onions. Slice the other one into thin slices.
2. Heat 1 tbsp of rapeseed oil with butter flavour in a large saucepan. Add the onion, garlic and 2/3 of the diced potato and a good pinch of salt.
3. Sweat gently for 5–10 minutes until softened.
4. In another small saucepan, sweat the sliced onion in 2 tbsp of rapeseed oil and a pinch of salt on low heat, stirring occasionally.
5. Add wine to onion, garlic and potato mix and reduce for 5 minutes.
6. Pour in the stock and simmer for 10 minutes.
7. Meanwhile, bring 300 ml of water with a pinch of salt to a boil.
8. Add diced potatoes and simmer for 1 minute until soft. Gently take out and let potatoes drain in a colander.
9. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 minutes.
10. Remove from the heat and mix in a blender.

Cucumber salad with lemon zest, dill & sesame seeds

Side dish, serves 4

2 cucumbers, thinly sliced lengthwise (preferably with a mandolin)
200 ml of fresh dill, save some for decoration
1 organic lemon, zest
2 tbsp white sesame seeds, toasted
2 tbsp rapeseed oil with dill flavour Salt and pepper according to taste Rapeseed flowers as decoration (optional)
1. Place the cucumber on a serving plate.
2. Mix with dill, lemon zest and sesame seeds.
3. Spoon over rapeseed oil and season with salt and pepper.
4. Sprinkle some extra dill (and rapeseed flowers) and serve immediately.

Yellow peas hummus with Kimchi oil

Serves 4–6

Hummus:
300 ml dried yellow peas
2–3 cloves garlic
3 tbsp unsalted light tahini
½ tsp ground cumin
4–5 tbsp lemon juice, to taste
2 tbsp rapeseed oil
Salt, to taste
100 ml cooking water
50 ml chives, finely chopped

Kimchi oil: 
150 ml rapeseed oil
50 ml vinegar
½–1 tsp Gochugaro (Korean chilli powder)
1 small garlic clove, finely minced
1 tsp ginger, finely minced
1 tsp fish sauce
½–1 tsp of lime juice

Hummus:
1. Place yellow peas in a bowl with 800 ml water and let it soak in the fridge for at least 10 hours.
2. Drain and rinse peas and place in a medium-sized saucepan with 1000 ml water and 1 tsp salt. Bring to a boil, then lower the temperature and let simmer for 1½–2 hours. Skim off foam from the peas that rise to the surface in the beginning.
3. Drain, but reserve about 100 ml of the cooking water.
4. Put 200 ml of the cooked peas aside. Add rest of the cooked peas together with remaining ingredients and 50 ml of the cooking water and 1 tsp salt to a high-speed food processor.
5. Mix for a few minutes, until smooth. Add more water or salt if desired. Add rapeseed oil and mix for 1 more minute.
6. Heat 1 tbsp of oil in a large frying pan. Toast the remaining peas until crisp and season with salt. Let it cool and mix with kimchi oil.
7. Serve kimchi oil peas on a plate and 2 tbsp over the hummus. Drizzle with some extra kimchi oil. Sprinkle with finely chopped chives.

Asparagus salad with seaweed pearls

The oat/wheat grains make this salad a bit more substantial, but you can leave them out if you like. Use your own favourite spice mix.
 
Serves 4 pers  Time 30 min
 
2 bunches (250 g each) green asparagus 
salt
1 bunch spring onions
oil for frying
100 ml grains, e.g. wheat berries or oat groats
1 tbsp vinegar
2-3 tbsp rapeseed or olive oil
A pinch of IKEA PS spice mix with apple and fennel
50-100 ml crème fraîche
approx. ½ jar (just over 40 g) SJÖRAPPORT seaweed pearls black

1. Trim and boil the asparagus in lightly salted water for about a minute – it should still be slightly crispy. Cool in ice water to halt the cooking.
2. Trim the spring onions and fry in oil in a pan until they colour slightly.
3. Cook the grains as per the instructions on the pack. Drain the water and fry them until slightly crispy in a little oil in a pan.
4. Place the asparagus and spring onions onto a large dish. Whisk together the vinegar, oil and mixed spices into a vinaigrette and drizzle it over. Sprinkle with the grains. Add dollops of crème fraîche and seaweed pearls.

Grilled little gem lettuce with rapeseed mayonnaise and chimichurri

Side dish, serves 4

Lettuce:
4 little gem lettuces, halved lengthwise
2 tbsp organic rapeseed oil with butter flavour
Sea salt and pepper, to season
2 tbsp of fresh dill

Rapeseed mayonnaise: 
2 egg yolks
1 heaped tbsp Dijon mustard
500 ml organic rapeseed oil
1 tbsp lemon juice
1 tbsp vinegar
Salt to season
Chimichurri: 
100 ml red wine vinegar
1 tsp sea salt, to season
2 garlic cloves, minced
1 small shallot, finely chopped
1 green jalapeño, finely chopped
50 ml fresh cilantro, minced
50 ml fresh flat-leaf parsley, minced
2 tbsp fresh oregano, finely chopped
2 tbsp chives, finely chopped
100 ml rapeseed oil with dill flavour

Mayonnaise:
1. Whisk together the egg yolks, vinegar and mustard.
2. Very slowly, add about half the oil, whisking continuously until thickened.
3. Add lemon juice and continue to gradually add the remaining oil, whisking continuously.
4. Season with salt and store in a sterilized jar.
Chimichurri:
1. Combine vinegar, salt, garlic, shallot and jalapeño. Let stand for 10 minutes.
2. Stir in cilantro, parsley, oregano and chives.
3. Using a fork, whisk in rapeseed oil.
4. Heat up a grill pan or grill over medium heat.
5. Lightly brush with rapeseed oil.
6. Grill the lettuce until outside is lightly charred but inside is still firm, about 2 minutes per side.
7. Transfer to a serving plate and season with sea salt and black pepper.
8. Serve together with rapeseed oil mayonnaise, chimichurri and some fresh dill.

 


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EGENTID

green tea

3,99

EGENTID

fruit and herbal infusion

3,99

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CHOKLAD MÖRK 70%

dark chocolate 70%

1,49

SMAKRIK

rapeseed oil

3,69

EGENTID

black chai

3,99

VÅFFLOR

waffles, frozen

3,49

SMAKRIK

rapeseed oil

2,49

ALLEMANSRÄTTEN

vegetable balls, frozen

5,99

SMAKRIK

rapeseed oil

3,69

SJÖRAPPORT

seaweed pearls

1,99

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rapeseed oil

1,99

EGENTID

fruit and herbal infusion

3,99

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