Kronk’s spinach puffs

Ingredients (8 pieces) :

• 7 dl spinach, roughly chopped

• 1 shallot, finely minced

• 3 large cloves garlic, crushed

• Olive oil

• Salt

• Pepper

• 2 eggs, separated

• 110g full fat cream cheese

• 1 dl feta cheese

• 50g parmesan, grated

• 2-3 slices cooked bacon, finely chopped

• 1 packet puff pastry

How to:

Roughly chop the spinach into small bite-sized pieces, and mince 1 shallot. Heat a pan with olive oil over medium-high heat and add your finely minced shallots. Cook for about 2 minutes or until translucent and then add 3 large cloves of crushed garlic. Sauté for about 30 seconds or until fragrant. Add the spinach and a pinch of salt and cook down before adding some fresh pepper. Remove from heat and set aside.

In a mixing bowl, combine the cream cheese with the feta cheese and the parmesan cheese. Add the cooked spinach mixture, 2 or 3 slices of finely chopped bacon, and one egg yolk. Stir to combine.

Preheat oven to 220°C

Liberally flour your work surface and place your puff pastry on top of the flour. Using a rolling pin, lightly roll out to take out the creases. Cut into squares and place on a parchment lined baking sheet.

Add about 2 tbsp of the mixture to each square of puff pastry. Beat one egg in a separate bowl and use that to brush two edges of the puff pastry. Crimp the egg washed sides together. Do this for all of your pastries.

Place entire baking sheet in fridge for 10 minutes. Remove from the fridge and brush each pastry with an egg wash. Place in the oven for 20 minutes.

Remove from oven. Let cool on a wire rack. Serve and enjoy!

Bran Muffin

Ingredients (6 muffins) :

• 50 g bran flakes

• 50 g grated cheese

• 100 g flour

• 1 tsp baking powder

• 0.5 tsp salt

• pinch pepper

• 0.5 tsp sweet paprika powder

• 1 egg

• 0.3 dl oil

• 1.25 dl greek yoghurt

How to:

Turn you oven to 180C.

In a medium bowl crush the bran flakes into smaller pieces but no so much that it turns to flour. Mix it with the rest of the dry ingredients. 

In a bigger bowl add the egg, oil and greek yoghurt and mix until well combined. Then add the dry ingredients into it and mix. 

Prepare your muffin baking pan with cupcake wrappers and divide the mixture into them. Bake in the oven for 18 minutes, then let them cool for 5 minutes before serving them.

Water: Five-Flavor Soup

• Ingredients (4 servings) :

  Salt: 

• 9 dl vegetable stock

  Sweet: 

• 1 tbsp mirin (rice wine)

  Umami: 

• 4 shiitake mushrooms

• olive oil, drizzle

• 3 tbsp miso paste 

• 1 tsp soy sauce

• 1 tsp sesame oil 

• 1 tsp ginger, minced 

• 2 garlic, minced

• 1 dl green onion, chopped

  Sour:

• 1 tbsp rice vinegar

  Bitter: 

• parsley (for garnish)

How to:

Preheat the oven to 200C. Line a baking sheet with parchment paper and place the mushrooms on it. Drizzle with a little bit of olive oil and salt and place them in the oven for about 10 minutes.

In a medium pot, simmer garlic and ginger in the vegetable broth for 5 minutes. Stir in the sugar, rice wine, soy sauce, and sesame oil. Whisk the miso paste with a little bit of the hot water from the broth until smooth, then add it back to the soup. Continue to simmer for an additional 10 minutes. Slice the mushroom and the green onion and divided them into the 4 bowls and pour the broth evenly between them. 

Garnish with some parsley.

(If you want to make this as a main course, add some noodles and tofu for more calories.)

Brussel Sprout Chips

• Ingredients (4 servings) :

• 250 g brussels sprouts

• 1 tbsp olive oil

• 0.25 tsp salt

• 0.25 tsp chilli flakes

How to:

Turn oven to 170 C.

Peel the outer leaves of the sprouts, then toss them with oil and spices in a bowl. Line a baking sheet with parchment paper and pour the sprout onto the sheet in an even layer, bake for 10-15 minutes. (Until leaves are crispy and dry).

Serve with creme fraiche and caviar and red onion.

Tea Sandwiches

• Ingredients (4 servings):

  This is not really a recipe but more like instructions.

• 8 bread slices

• 4 tbsp hummus

• 1 red onion (thinly sliced)

• 1 tomato (thinly sliced)

• 0.5 tbsp sugar

• cream cheese (use vegan if you want)

• 0.5 cucumber

• 0.5 tsp of salt

How to:

Hummus one:

Saute the onion in some oil and add sugar to caramelize it and the let it cool down in the fridge. 

Either make your own hummus or use a store bought one. Take 2 slice of bread and spread a generous amount of hummus one them. Add the caramelized onion and and a few slices of tomato and put the two slices together. 

Cut of the crusts making it into a square and then cut the sandwich in diagonally turning them into triangles. 

Cream cheese one:

Slice the cucumber with a mandolin or a swedish cheese slicer. Add salt and let i rest for about 5 minutes. Then remove all the moisture with paper towels. Spread a good amount of cream cheese on 2 slices of bread and add the cucumber in the middle. Cut off the crusts and then cut the sandwich in the middle turning the square into 2 rectangles. 

Make sure that everyone gets half a sandwich of both types.

Lager Bread

• Ingredients (1 loaf of bread):

• 7 dl wheat flour

• 1 tbsp baking powder

• 1 tbsp sugar

• 1 tsp salt

• 33cl lager (I used Poppels)

• 100g butter (melted)

How to:

Preheat the oven to 175°C. 

Prepare a loaf pan, using parchment paper and butter. In a bowl add the flour, baking powder, salt, and sugar and whisk them together. Pour in the beer and most of the butter (saving 2 tbsp) and stir all the ingredients until just combined.

Pour the batter into your prepared loaf pan and smooth out if needed. Then spread the rest of the butter on top of the raw batter evenly.

Bake on the lower part of the oven for 35-45 minutes or until the bread is golden brown on top. Allow to cool for about 5 minutes before cutting it.

Savory Pumpkin Pasties

• Ingredients (18 pieces):

• 1 pastry sheet

• 200 g pumpkin

• 0.5 dl grated cheese

• 0,5 tsp onion powder

• 0,5 tsp garlic powder

• 0,25 tsp sage

• 0,25 tsp salt

• 0,25 tsp pepper

• 1 egg (for the egg wash)

How to:

Preheat the oven to 200°C, and line a baking sheet with parchment paper.

Steam the pumpkin until they are soft, blend them into a puré and add the cheese and the spices. Using a glass cut out holes in the pastry and put 1 tsp of the blend on the side of the dough circle then fold over the other side creating a halfmoon shape. Pinch together the sides with the help of a fork then cut some slits into each for venting. Wash them with egg wash and put them in the oven for 15-20 minutes until lightly golden.

Chum nuggets

Ingredients (20 pieces):

• 3,5 dl defrosted spinach (squeezed dry)

• 1 dl shredded zucchini (squeezed dry)

• 1 egg

• ½ dl Mozzarella Cheese

• 1 dl cottage cheese

• 1 dl panko breadcrumbs

• 1 tsp salt

• ½ tsp pepper

  Dip: aioli

How to:

Preheat the oven to 200°C, and line a baking sheet with parchment paper. Squeeze out the liquid from the zucchini and spinach with the help of a cheesecloth or kitchen towel. Combine all the ingredients in a food processor, then scoop 1 tbsp of the mixture and shape it into any shape or form. 

Place them on the baking sheet and bake until golden and crispy for about 20 minutes, turning half way. 

Serve with aioli or any other dipping sauce.

Raw Vegan Sushi

Ingredients (1 roll):

• 1 dl cauliflower rice

• 1 Nori sheet (dried, not toasted)

• 0.25 cucumber

• 0.5 carrot

• 0.5 avocado

  Dip: Coconut aminos

How to:

Take the nori sheet and spread the avocado on it. Then press down the cauliflower rice on to it.

Cut the cucumber and the carrot into thin sticks and place them on one of the edge of the nori sheet. Then roll it up like you would with any other sushi. Make sure to press it tightly and use a super sharp knife to cut it.

Deviled Dragon Eggs

Ingredients (4-8 servings):

• 8 eggs

• food coloring (I used a mix of blue and green)

• 0,5 dl mayonnaise

• 2 tsp mustard

• 2 tsp tabasco

• salt

• pepper

• paprika
  

How to:

Start by boiling the eggs for 9 minutes and then put them in an ice bath to cool down completely.

Then crack the eggs but do not peel them yet. Put some food coloring in a ziplock bag and add one egg at a time. Massage the egg in the bag and make sure that the color get into all the cracks. Let it all rest for about 30 minutes before rinsing of the excess color, then peel.

Cut the eggs in half and scoop out the yolk into a bowl. Mix the yolk with mayonnaise, mustard, tabasco, salt and pepper.

Scoop the mixture into the empty egg whites. Sprinkle with paprika and serve.

Cheese Eyeballs

Ingredients (4 servings):

• 150g cream cheese

• 2 tbsp shredded cheese (I used a mixture of mozzarella & cheddar)

• ¼ teaspoon onion powder

• ¼ teaspoon garlic powder

• ¼ teaspoon paprika

• ¼ teaspoon basil

• ¼ teaspoon chipotle powder

• ¼ teaspoon chili powder

• 12 green olives with pimentos
  

How to:

Blend the cream cheese and the shredded cheese in a bowl, then divide it into 3 parts. Add onion and garlic powder to the first mixture, paprika and basil to the second one and lastly chipotle powder and chili powder to the last one and mix well. Slice the olives to make the “irises”, then one flavour at a time, make 4 small balls and ad the olives on top to make it look like eyes. Refrigerate for 1 hour before serving.

Shrimp and caviar langos

Ingredients (4 servings):

• 250 g flour

• 0,5 tsp salt

• 1,25 dl milk (37C)

• 12,5 g yeast

• 2,5 tbsp oil

• 5 dl oil (for frying)

  Toppings:

• creme fraiche

• Västerbotten cheese

• shrimps

• caviar
  

How to:

Blend together the milk and the yeast until the yeast dissolves then mix it with the the flour, salt and the oil. Cover with towel for 30 minutes. Heat up the oil, divide the dough into 4 pieces and flatten them. Cook in the oil for a few minutes on both sides.

Put crushed garlic on top, then a little creme fraiche, cheese, shrimps and caviar! :D

Tuxedo soup

Ingredients (4 servings):

• 1 onion

• 2 * 500g canned tomatos

• 2 tbsp tomato paste

• olive oil

• 5 dl vegetable broth

• 1 tbsp sugar

• 1 tsp white balsamic vinegar

• 1 tsp oregano

• 1 tsp basil

• 1 tsp thyme

• salt

• 4 tomatoes

• toast

How to:

Peel and chop the onion, then in a sauce pan cook the onion, tomato, tomato puré, vegetable stock and all the spices except the salt. Let it cook for about 5 minutes, using a hand mixer blend it all up to the consistency you like and add salt to taste.

Serve with a rose made out of fresh tomato skin and a slice of toast.

The one with the Joey special

Ingredients (6 servings):

Dough:

• 6 dl flour

• 25 g yeast

• ½ tsp salt

• 2 tbsp olive oil

• 2,5 dl water (37C)

Toppings:

• cheese

• tomato sauce

• pepperoni

How to:

Crumble the yeast into a bowl with the water and mix until combined. Add salt, olive oil, and flour and work into a nice dough. Let it rest under a cloth for 30 minutes and turn your oven to 225 C.

Roll out you dough on a flour coated surface and cut small circles with a cookie cutter or a glass. Coat each circle with tomato sauce, cheese and pepperoni and put them on baking sheet. Bake the mini pizzas for 10 minutes. Serve 2 pieces per person.

Mushroom Steamed Buns

Ingredients (4 servings):

Filling:

• 100 g shiitake mushrooms

• 100 g enokitake mushrooms

• 1 tbsp oil

• 1 tbsp hoisin sauce

• 1 tbsp soy sauce

• 1 tbsp sesame oil

Buns:

• 1 tsp dry yeast

• 1 dl lukewarm water

• 2,5 dl flour

• 1/4 tsp baking powder

• 1/2 tsp salt

• 1 tbsp sugar

• 0,25 dl oil

How to:

Mushrooms:

Slice the shiitake into thin slices, add oil into a frying pan and fry the mushrooms. In a bowl whisk together the hoisin sauce, soy sauce, sesame oil and honey, and then pour it over the mushrooms. Fry until the sauce has thickened.  

Buns:

Mix the flour, baking powder, yeast, sugar and salt in a bowl, then pour the lukewarm water on it and lastly add the oil. Knead the dough until it’s shiny and smooth, then let it rest for 1 hour with a cloth over it.

Then knead it again and roll into a thick cylinder, cut it into 4 pieces, and roll each of them into balls. Flatten them and add 1 tbsp of the mushroom filling to each, then gently gather the sides and close the buns while carefully twisting the dough and pinching it together.

Put the buns seam side down on a parchment paper, and steam them for 15 minutes. Let them cool for 2-3 minutes and then serve.

Pumpkin Soup

Ingredients (4 servings):

• 2 shallots

• 1 garlic clove

• 500g pumpkin cut into small pieces (I use Butternut or Hokaido for best effect and taste)

• olive oil

• 5 dl vegetable broth

• 2,5 dl cream (15%)

• 1tsp salt

• 1/2tsp pepper

• croutons

How to:

Peel and chop up the shallots and the garlic. Fry the pumpkin, shallots and garlic in big saucepan on medium heat for about 5-10 minutes. Then add your broth and let it all boil for 15 minutes (until the pumpkin is soft). Mix it all together with a hand mixer then add the cream and heat until it boils again. Add the spices ande serve with croutons.