document

What´s your flavor
Chilli
Roast parsnips with cinnamon and chilli
Tangerine
Preserved tangerines
Rhubarb
Kassler with tangy rhubarb
Mulberry
Mulberry Pie
Lavender
Herbed neck of pork
Sea Salt
Foccacia
Garlic
Baked pork tenderloin with garlic
Ginger
Korean spare ribs
Oysters
Tore Wretman’s oysters
Pepper
Preserved pears with lemon and black pepper
Liquorice
Liquorice Crème brûlée
Nutmeg
Swedish cheese pie
Blueberry
Blueberry pannacotta
Menthol
Exotic smoothie with mint
Mustard
Mustard herring
Wasabi
Wasabi ice cream
Roast parsnips with cinnamon and chilli
4 portions
Ingredients
4 parsnips (500 g) 1 tbsp sugar
1 tbsp oil about ½ tsp chilli flakes
about ½ tsp cinnamon salt
Method
1. Heat oven to 200°C.
Peel and cut the parsnips into chunks.
2. Heat the oil in a frying pan and fry the parsnip.
3. Season with cinnamon, sugar, chilli flakes and salt. Roast for about 15 minutes.
Serve with meat patties, green pepper sauce and couscous.
Red: Exiting - Hot - Energetic - Moving - Powerful - Heady
Preserved tangerines
6-8 portions
Ingredients
10 seedless tangerines (clementines)
1 dl sugar
1 dl unrefined or cane sugar
8 dl water
3 cinnamon sticks
9 star anise
½ g saffron
1 piece ginger (about 3 cm)
1 vanilla pod
dark chocolate and lightly whipped cream to serve
Method
1. Mix sugar, cane sugar and water in a pan together with cinnamon, star anise and saffron.
2. Peel and slice the ginger. Cut open the vanilla pod and scrape out the seeds.
Add ginger and vanilla to the liquid and bring to the boil. Allow to cool.
3. Peel the clementines and divide into segments. Put in a bowl and pour the liquid over.
Refrigerate for about 8 hours.
Orange: Friendly - Glowing - Welcoming - Energetic - Bouncy - Generous
Kassler with tangy rhubarb
4 portions
Ingredients
600 g kassler (salted and smoked loin of pork)
4 sticks of rhubarb
1 pomegranate
5 tbsp runny honey
1 dl nuts
pepper
Method
1. Light the barbecue.
2. Cut the kassler into 1 cm-thick slices and the rhubarb into 3 cm-long pieces.
Halve the pomegranate.
3. Barbecue the kassler, pomegranate and rhubarb for about 5 min.
4. Mix the rhubarb, pomegranate seeds, honey, nuts and pepper.
5. Serve the kassler with the rhubarb mixture, baked potatoes and sour cream.
Burgundy: Imperial - Noble - Glorious - Rich - Splendid - Famous
Mulberry Pie
8 pieces
Ingredients
3 cups mulberries
1¼ cups white sugar
¼ cup flour
Enough pastry for a 9-in double crust pie
2 tbsp butter
1 tbsp milk
Method
Preheat oven to 200°C.
In a large bowl, mix berries with sugar and flour. Line pie dish with pastry.
Fill with the mulberry mixture.
Dot with butter and cover with pastry lid. Crimp edges, cut slits in the top and brush with milk.
Refrigerate the pie for 30 minutes.
Bake pie for 15 minutes. Lower oven temperature to 175°C and bake for another 30 minutes.
Leave to cool on a wire rack.
Violet: Artistic - Wise - Ancient - Spiritual - Evocative - Awesome
Herbed neck of pork
4-6 portions
Ingredients
1 kg neck of pork
1 lemon
2 cloves of garlic
2 tbsp fresh rosemary (or 2 tsp dried)
1 tsp dried lavender flowers
salt flakes
freshly ground black pepper
Method
1. Heat the oven to 200°C. Wash the lemon and grate the rind. Peel the garlic.
Put the lemon rind, garlic, rosemary, lavender and 2-3 tsp salt flakes onto a chopping board.
Chop the mixture roughly and pat it firmly all over the meat. Season well with black pepper.
Squeeze over a little lemon juice.
2. Stick a thermometer into the thickest part of the meat.
The meat is ready when the temperature reaches 85°C, about 1 hour and 10 minutes.
Leave the meat to rest for a few minutes before carving.
Tip!
If you want the meat to be even juicier, you can roast it at a lower temperature, 125°C.
This will of course take longer, but it can be worth it if you have the time.
Lavender Violet: Nostalgic - Serene - Transparent - Fragrant - Floral - Lucid
Foccacia
Delicious for a buffet or why not try it with a drink?
Ingredients
25 g yeast 1 tsp salt
5 dl water, 37°C
10-11 dl strong flour
½ tbsp honey
olive oil
sea salt
fresh thyme
Filling:
250 g Brie, chopped
2 dl stoned black olives, chopped
10-15 sun-dried tomatoes, chopped
Method
Dissolve the yeast in the water and add the other ingredients. Knead for 8-10 mins.
Cover and leave to rise for 30-40 mins. Roll out on a baking tray, pressing the filling down well.
Brush with olive oil and sprinkle over a little sea salt and fresh thyme.
Heat the oven to 250°C, but reduce to 200 when putting the baking tray into the oven.
Bake for about 25 minutes.
White: Pure - Clear - Lucid - Bright - Delicate - Candid
Baked pork tenderloin with garlic
4 portions
Ingredients
500 g pork tenderloin
3 cloves of garlic
1½ sachets garlic marinade (Santa Maria)
1 red bell pepper
10 sun-dried tomatoes in basil oil
1 onion
125 g garlic cream cheese
Method
Pour the marinade into a plastic bag, put in the pork and seal the bag.
Refrigerate for about 24 hours.
Turn the bag a few times to allow the marinade to penetrate the meat evenly.
Use the basil oil from the sun-dried tomatoes to fry the tenderloin until golden brown.
Remove the meat from the pan. Make a deep cut along the tenderloin.
Chop the red pepper and onion into ½-cm pieces.
Fry the vegetables until soft in the same pan as was used for the meat. Use more oil if necessary.
Add 3 crushed garlic cloves.
Remove the softened pepper and onion (put the pan aside in the meantime),
shred the sun-dried tomatoes and mix all together.
Place the tenderloin on a large piece of tin foil in a roasting pan.
Shape the tin foil into a ’’boat’’ around the meat, to prevent the meat juices from running out
during cooking.
Fill the slit in the meat with cream cheese and vegetable mixture. Press the meat together
so that the gap is no more than 1 cm.
Place any excess vegetables on top of the meat. Spoon 2-3 tbsp basil oil over the meat.
Place in the middle of the oven, 175° C, and roast for about 30 minutes.
Pour the meat juices from the foil boat into the frying pan that was used earlier.
Stir in ½ sachet of garlic marinade and some crème fraiche.
Allow the sauce to simmer and serve warm with the stuffed tenderloin.
French fries are a delicious accompaniment.
Grey: Universal - Classic - Notable - Respectable - Serious - Subdued
Korean spare ribs
10 portions
Ingredients
3 kg spare ribs
1¼ dl honey
5 cloves of garlic
2 tbsp sesame oil
1 tbsp fresh ginger, chopped
4 tbsp chilli paste or 4 tsp chilli powder
1 dl soy sauce
cornflour
½ dl vinegar, 12%
Method
1. Peel and chop the garlic and mix with the other ingredients. Test for flavouring!
2. Place the ribs in double plastic bags and pour in the marinade. Seal well and
refrigerate overnight. Turn the bag at intervals.
3. Heat the oven to 150°C. Roast the ribs on one side for 45 minutes,
then turn and roast for another 45 minutes. Save the juices.
4. Bring the marinade juices to the boil. Thicken with a little cornflour.
Pour the sauce over the spare ribs just before serving. Serve with fresh spinach dressed with
vinegar, sesame oil, lime, chilli and cucumber kimchi. Garnish with lightly salted potato chips.
Beige: Natural - Simple - Native - Supportive - Loyal - Organic
Tore Wretman’s oysters
Ingredients
12 oysters
3 tbsp butter
6 tbsp finely chopped spinach
3 tbsp finely chopped onion
3 tbsp finely chopped parsley
3 tbsp finely chopped celery
5 tbsp mie de pain (day-old bread, crumbed)
cayenne pepper
Method
Gently fry the spinach, onion, parsley and celery together in the butter.
Season with a little cayenne pepper.
Mix with the mie de pain. Open the oysters and remove from the shells.
Let each oyster lie in the deeper of the two shells, with as much of the salt water as possible.
Cover with the mixture.
Place the oysters on a bed of rock salt in a roasting pan and brown under the grill.
Beige: Natural - Simple - Native - Supportive - Loyal - Organic
Preserved pears with lemon and
black pepper
4 portions
Ingredients
4 firm pears
Liquor:
4 dl water
2 dl white wine
3 dl sugar
1 lemon
20 black peppercorns
Method
Grate the lemon rind and squeeze the juice. Peel and core the pears.
Mix the liquor ingredients. Bring to the boil.
Place the pears in the liquor and simmer gently until soft, 10-15 minutes.
Put into clean, warm jars.
Put lids on and chill for at least 24 hours.
Grey: Universal - Classic - Notable - Respectable - Serious - Subdued
Liquorice crème brûlée
8 small pots
Ingredients
5 dl cream
1½ dl milk
1½ tsp liquorice powder
7 egg yolks
120 g sugar (just under 1½ dl)
2 tbsp sugar
Method
1. Bring cream and milk to the boil. Leave to stand for 10 minutes.
2. Whisk egg yolks with sugar. Mix with the cream mixture and liquorice powder.
3. Pour into little pots or ramekins and cover with cling film.
Place the pots in a steamer and steam for about 15 minutes or until set. Cool.
4. To serve, sprinkle with unrefined sugar and caramelize with a chef’s blow torch.
Theoretically black: Distinguished - Classic - Notable - Respectable - Serious - Subdued
Swedish cheese pie
4 portions
Ingredients
140 g butter or margarine
4 egg yolks
2 dl flour
2 dl milk
1 tbsp water
2 dl cream
1 tsp vinegar
1 onion
1 tbsp butter for frying
200 g grated Västerbotten cheese (or strong cheddar)
salt
pepper
nutmeg
Method
Heat the oven to 175° C.
Rub the fat into the flour until it resembles fine breadcrumbs.
Pour in the water and vinegar and knead quickly to a smooth dough.
Roll out and line a flan tin (30 cm diameter) and refrigerate for a while.
Slice the onion thinly and fry in butter.
Whisk together the milk, egg yolks and cream. Add salt, pepper and nutmeg to taste.
Bake the pastry case for 15 minutes.
Take out the pastry case and raise the oven temperature to 200°.
Spread the onion over the pastry and then sprinkle with grated cheese.
Pour over the egg mixture and bake the flan for about 35 minutes.
Brown: Earthy - Basic - Primary - Robust - Stout - Sensible
Blueberry pannacotta
4 portions
Ingredients
1½ dl blueberries
4 cardamom seeds
3 dl whipping cream
0.5 dl sugar
½ vanilla pod
2 sheets gelatine
1 cinnamon stick
Method
1. Mash the blueberries thoroughly, with a fork or hand mixer.
Scrape the seeds from the vanilla pod. Mix the cream, sugar, vanilla
pod and seeds, cinnamon stick and crushed cardamom seeds and bring to the boil.
2. Soak the gelatine in cold water for at least 5 minutes. When the cream has come to the
boil, take off the heat and mix in the gelatine until dissolved. Strain.
3. Mix in the blueberries. Combine thoroughly and pour into serving glasses.
Refrigerate for a couple of hours until the pannacotta has set.
The pannacotta can be turned out of the glasses or served as they are.
The glasses may have to be dipped in hot water for the pannacotta to loosen.
They should, however, only be dipped very quickly.
Garnish with blueberries, or make a sauce of blueberries liquidised together with a little sugar.
Blue: True - Solid - Calm - Reliable - Traditional - Faithful
Exotic smoothie with mint
4 portions
Ingredients
1 orange
2 seedless tangerines (clementines)
1 mango
2 slices fresh pineapple
1 papaya
5 dl milk
2 dl vanilla ice cream
Mint
Method
Peel the fruit and cut into chunks.
Whizz with the milk in a food processor.
Add ice cream in pieces and the mint, and whizz for a few seconds.
Pour into glasses and serve immediately.
Turquoise: Cool - Clear - Still - Aqueous - Fresh - Private
Mustard herring
4 portions
Ingredients
600 g filleted herring
75 g butter/marg. for frying
1.5 dl mustard salt
4 dl breadcrumbs
Method
Pour breadcrumbs and salt onto a plate.
Spread mustard over the inside of the herring.
Coat in breadcrumbs. Leave to set for a little while.
Heat up plenty of butter/marg. in a frying pan, medium heat, and
fry the herring for a coupleof minutes on each side until golden brown.
Lay the fried herring on top of each other on a plate to keepwarm as you continue frying.
Serve with creamy, well-seasoned mashed potatoes
Yellow: Bright - Mental - Alert - Brilliant - Verbal - Quick
Wasabi ice cream
4 portions
Ingredients
2 tsp wasabi paste
8 egg yolks
1.5 dl sugar
5 dl whipping cream
Method
Mix wasabi, egg yolks and sugar.
Whisk until light and fluffy. Whip the cream stiffly.
Fold the egg mixture into the cream. Freeze overnight.
Green: Natural - Healthy - Organic - Relaxed - Youthful - Informal