Kale stewed in cream and butter for a festive meal

stewed kaleStewed kale is often eaten in Sweden for Christmas. It’s also popular in Germany, but not on the Christmas table. In any case, it is rich in iron, vitamin C and vitamin A, so enjoy it with a clear conscience.
Cooking time: The cooking time can be reduced by 25 minutes using frozen kale, but fresh is much nicer.
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Raita – yogurt sauce with cucumber and mint

Raita yogurt sauceRaita is a sauce made from yogurt and cucumber. It is often served with spicy food, for example Baingan Bharta since the yogurt is cooling. The sauce is very quick and easy to make.
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Red lentil hummus with a fresh dash of lemon

Red lentil hummus with lemonHummus can be made in many different ways. Lentils is one. Hummus can easily be a bit dry flavour, but lemon helps lifting the taste.
The recipe gives 400 ml / 14 oz hummus. 10 portions is calculated if you take a spoonful on your sallad, if hummus is more of a feature calculate with 5 portions.
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Black bean créme with sundered tomatoes

Black bean creme with sundered tomatoesA very tasty and quick to make bean créme. Can be eaten both with sallads and on a sandwich. Serve the créme warm or cold, both is nice.
Cooking time: 15 minutes using pre cooked beans.
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Lemon scented chickpea and lentil hummus

Chigpea and lentil and soybean hummusA fresh tasting hummus with 3 different kinds of legumes, which all are good sources of protein.
For a creamier hummus add more olive oil. Hummus can be eaten on your sandwich, with a burger or with a salad.
6 portions, or 600 ml. Cooking time: 60 minutes, 15 minutes if you are using precooked lentils and chickpeas.
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Horseradish cream – a side to burgers or a sandwich spread

Horseradish creamThis cream is stupefyingly tasty and stupefyingly easy to make. It is great with burgers but also to spread on sandwiches!
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