Black bean pot with apricots and oranges

bongryta-aprikos-apelsin-sApricots and oranges make this dish a little sweet.
An exciting dish with many taste sensations. It is perfect for deep freezing and use as a healthy tv-dinner.
Serve the pot with rice or bulgur and top it with the orange.

Cooking time: 40 minutes, including a 5 minutes tea break.
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Classic lentil soup

lentil soupA classic lentil soup that can be kept crunchy or mixed smooth. Serve with freshly baked bread.
This soup is perfect for storing in the freezer and eat another day.
Cooking time: 60 minutes, 15 minutes preparation and 45 minutes simmering in the pot.
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Cabbage bake or cabbage pudding – a Swedish traditional dish

Vegetarisk kålpuddingThis is a traditional Swedish dish, originally made with mince beef. In this recipe quorn crumble is used instead to make it vegetarian.
Any leftovers can be kept to the next day or frozen for another day.
Cooking time: 70 minutes, 30 minutes preparation and 40 minutes in the oven.
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Orange salad with cilantro, almond flakes and mustard dressing

This salad is really crisp and fresh. The fresh herbs lift the flavour and the almond gives it a little more substance.
This salad works well as a side dish to Cilantro spiced carrot patties and preferably with a bit of Hummus.

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Pot barley porridge – a real Scandinavian Christmas treat

barley porridgePot barley is the unrefined, whole grain of barley, as opposed to pearl barley, where the barley’s bran covering has been removed. Barley is used in traditional Scandinavian meat dishes as filler in sausages and haggis. Barley can be boiled and used instead of rice. Pot barley was used for Christmas porridge before the rice pudding was introduced. The pot barley porridge gives a real Christmas feeling with the cinnamon and soft warmth.
The porridge is best eaten the same day it’s cooked, but it will keep in the fridge for a day or two.

Cooking time 60 minutes for 3 portions Read the rest of the recipe…