Green Kitchen Stories »Swedish Breakfast + Earn a trip to Sweden!


Hello! We had to take some time away from this time while we finished the script for our next book, but we are very happy to come back here in blogging. We have some fun recipes for the next few weeks, but we start off with our favorite lunch of the day and a competition with an extraordinary prize! Continue reading to see how you can win a trip for two people in Sweden to stay in the forest restaurant and enjoy the Stedsans in the forest.

First, let's talk about this week's recipe. If you follow us in the social media, you know how much we enjoy from porridge. Oats are the fastest and most common porridge, but today we share the recipe for another favorite – a simple and warm buckwheat and heart poultice covered with souvlaki, nutmeg and oatmeal. Buckwheat groceries take a little longer to cook than oats, but they provide a unique chew and gentle texture. We cook them with dried plums or dates for a little sweetness and the trick for the best texture is to cook it until all the water is absorbed. If you have not tasted the buckwheat buckwheat before, think about this wake-up call!

And now in competition. In cooperation with the visit of Sweden, we are giving you a trip for two of the Stedsans in Woods, a fantastic restaurant experience and resort in the middle of the forest.

To participate in the contest, prepare a Swedish inspired breakfast (pot, muesli, berries, buttermilk, crispy bread, sandwiches, boiled eggs, etc.) and share it with instagram using the hashtag #VisitSwedenFood.

Together with a jury from the Swedish Visit, we will select the best contribution and announce the winner on November 1, 2018. The competition is open all over the world.

The price includes flights / transfer for two people, transfer from / to Stedsans in the forest and one night for two in a double room in Stedsans in the Woods tent / tent on Thursday, Friday or Saturday from May 2019. See what's included here.


SwedishBreakfast_02

Buckwheat & Cardamom with Cranberries
Serves 4

1 cup / 200 grams of whole buckwheat buckwheat
2 cups / 500 ml of water
1 salt with a pinch
¼ teaspoon of ginger
¼ teaspoon seed (or earth)
3 dried plums, stones removed and chopped

Toppings
wild cranberries (thawed frozen works well)
nut butter
Oatmeal, foamed
hazelnuts, chopped
cannabis seeds

Rinse the buckwheat in warm water. Add buckwheat, water and other ingredients to a saucepan, boil and heat down. Allow to gently simmer for about 20 minutes. Stir occasionally to avoid sticking to the bottom of the pan. When the water is absorbed, the slurry has to be ready, but keep stirring for another minute to get the perfect texture. Serve in bowls filled with blueberries, butter nut, oatmeal, hazelnuts and hemp seeds.

Bread sandwich
Serves 4

4 crispy breads or seed crackers
4 tablespoons butter (subdivision for olive oil for plant alternative)

4-8 minutes slices of hard cheese (we use a variety called Prästost), use the pulp avocado for a plant choice
½ cucumber, cut into thin slices
8 tomatoes cherries, sliced
sprouts or mini green
salt & black pepper

the olive oil sprays

Spread the toast with butter. Add some slices of cheese to your age to cover and sliced ​​thin slices of cucumber and tomato. Sprinkle with mini green, salt and pepper, and sprinkle some oil on top.

This competition is organized in cooperation with Sweden.
The value of the price is about. € 2,500. Each tax will be paid by the winner.

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