Pop Kelp

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ingredients:

Popcorn:

  • 1 dl popcorn kernels

  • 1 tbsp coconut oil

Matcha caramel:

  • 1 dl water

  • 2 dl sugar

  • 1 tbsp coconut oil

  • 2 tsp matcha powder

Assemble:

  • 1 tsp salt

  • 1 nori sheet

How to:


Pop the popcorn.

In a small saucepan, add water and sugar on medium heat and stir to dissolve the sugar. Let it come to a low simmer and let it reduce to about half (about 5 minutes). Take the saucepan of the heat and whisk in the coconut oil and the matcha powder, then let it rest for about 5-10 minutes (if you pour it on too soon the popcorn will get soggy.) 

Pour the mixture over the popcorn and blend to make sure all is covered with the green syrup, then spread it out on a baking sheets lined with parchment paper in one even layer. Let dry for at least 2 hours. 

Toast the nori sheet on both sides then tear it into small bits, mix the caramel popcorn, nori sheet pieces and some salt and you have your kelp pop! 

Triple Gooberberry Sunrise

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Ingredients (2-4 servings):

Vanilla ice cream:

  • 1 tsp vanilla extract

  • 4 dl milk

  • 3 dl cream 

  • 6 egg yolks

  • 2 dl sugar

Chocolate sauce that solidifies:

  • 0,5 dl coconut oil

  • 50 g dark chocolate

  • 0,5 tbsp water

Decorations:

  • 2 bananas

  • 3 cherries

  • 3 m&ms in different colors

How to:

Vanilla ice cream:

Add milk, cream and vanilla extract to a small pot and bring to boil. Whisk together the egg yolks and the sugar and pour the hot milk mixture over the yolks. Whisk and pour it back to the pot and heat it to 85 C.  

Let the mixture cool down and let it rest in the fridge overnight. 

Add it to the ice cream maker and then let it sit in the freezer for 12 hours before serving.

Chocolate sauce that solidifies:

Melt the coconut oil and the chocolate, add the water and whisk. Let it cool down a bit before adding it on top of the ice cream. 

Assemble:

Add 3 scoops of vanilla ice cream on top of each other. Pout the chocolate over the top and decorate with m&ms and red licorice. With the help of a couple of toothpicks attach the cherries to the bananas and the bananas to the ice cream.

Krabby Patty

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Ingredients (4 servings):

Krabby Patty secret formula:

  • 500 g crab meat

  • 1/2 cup mayonnaise -1dl mayonnaise

  • 1 egg (beaten)

  • 1 tbsp dijon mustard

  • 1 tbsp Worcestershire sauce

  • 1/2 tsp hot sauce

  • 1 dl panko bread crumbs

  • 2 tbsp finely chopped chives

  • 1 tbsp lemon zest

  • 1 tsp salt

  • 1 tsp ground pepper

Rest of the ingredients:

  • fresh lettuce

  • crisp onions

  • tomatoes

  • sea cheese (or you know regular cheese)

  • pickles

  • mustard

  • ketchup

How to:

Whisk together mayo, beaten egg, mustard, Worcestershire sauce, hot sauce in a large bowl. Add crab meat, bread crumbs, chives and lemons zest and fold gently. Shape into 4 patties and place them on a baking sheet, cover them and refrigerate for at least 1 hour.

Then in a large pan add some oil and cook the crab patties for 3-5 minutes per side. Last but not least, assemble the burger with the rest of the ingredients.

Chum nuggets

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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.

Carrot Cake Balls

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ingredients (4 pieces):

Carrot Cake:

  • 2 dl finely shredded carrot

  • 5 dates

  • 6 walnuts

  • 0.5 tsp cinnamon

Icing:

  • 1 dl cashew (soaked for 2 hours)

  • 1 dl raw coconut water

  • 1 date

  • 2 tsp lemon juice

  • 1 tsp vanilla

How to:

Carrot Cake Balls:

Blend the carrot, dates, walnuts and cinnamon in a food processor. Roll into 6 balls and place them in the fridge for 1-2 hours.

Icing:

Blend the cashews, coconut water, date, lemon juice and vanilla in a blender for a couple of minutes until it’s nice and smooth. Dip the balls into the icing and and put them back into the fridge for another hour.

Banan Nice Cream & Brownie

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Ingredients (6 servings):

Brownie:

  • 2 dl raw cacao

  • 2 dl raw walnuts

  • 24 pitted dates

  • 1 tsp vanilla

Nice cream:

  • 6 frozen bananas

  • 3 tsp vanilla

How to:

Brownie:

Add all the ingredients into a food processor and combine it until you get a ”batter” texture. I used a bread pan and just pressed it all into the bottom.

Let it rest in the fridge for about 1 hour and then it’s ready to be served.

Nice Cream:

Blend the bananas and the vanilla in a blender until it’s nice and smooth and serve it next to the brownie.

Rainbow Pasta

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Ingredients (1-2 servings):

Noodles:

  • 1 zucchini

  • 4 big carrots

  • 4 red beets

  • 4 yellow beets

Dressing:

  • 1 mango

  • 0.5 avokado

  • Juice of 2 oranges

  • Handfull Cilantro

  • 1 green onion

  • ½ dl raw pistachios

  • Juice of 1 lime

How to:

In a blender, blend all the dressing ingredients until it’s all smooth. With the help of a spiralizer spiralize all the vegetables to make the vegetable noodles.

Put the vegetable noodles into a bowl and pour the sauce over it and serve!

Raw Vegan Sushi

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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.

Piña Colada

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Ingredients (1 serving):

Cocktail:

  • ¼ pineapple

    ½ frozen banana

  • 1 dl coconut water

  • 0.5 dl coconut meat

  • pinch of salt

  • handful of ice

  • Cherry with stem

How to:

Add all the ingredients except for the cherry into a blender, blend until smooth and pour it into a hurricane glass and decorate with a cherry or two. :)

Sansa's Lemon Cakes

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Ingredients (12 servings):

Cake:

  • 3 dl flour

  • 1 dl sugar

  • 2 eggs + 1 egg yolk

  • 1 dl melted butter

  • ½ dl sour cream

  • 2 tsp baking powder

  • 1 tsp vanilla extract

  • Pinch of salt

  • Zest & juice of 1 lemon

  • 2 dl water

  • 2 dl sugar

  • 2 lemons

How to:

Lemons:

Slice 2 of your lemons into 12 thin circles. In a sauce pot, simmer water and sugar. Place the lemon slices in the pot and simmer for 5 minutes. Remove the slices from the sauce pot and dry overnight on greased parchment paper.

Let the sugar-water cool down and save it in a bottle (this is a perfect lemony syrup for cocktails).

Cake:

Turn oven on at 170 C.

Grease a muffin tray and then lay a candied lemon slice in each muffin cup.

In a large mixing bowl, whisk together eggs, yolk, sugar, lemon zest, lemon juice, vanilla extract, and sour cream. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold in the wet mixture and then fold in melted butter. Scoop about 0,4 dl of batter into each muffin cup and bake for 15 minutes.

Remove from the oven and immediately flip onto a parchment lined baking sheet. Allow the cakes to cool for 5 minutes in the tray and then remove.

Hotpie’s Wolfbread

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ingredients (4 pieces):

Dough:

  • 9 dl all purpose flour

  • 1 tsp baking soda

  • 4 tbsp brown sugar

  • 1,5 tsp salt

  • 4 dl buttermilk

  • 55g butter, cubed & ice cold

  • 1 egg

  • 1 tsp orange zest

How to:

Turn the oven at 175 C.

In a large bowl mix flour, brown sugar, baking soda and salt. Add butter and mix until the dough is dry and crumbly. In a medium bowl, combine buttermilk, egg and orange zest. Combine wet and dry ingredients and knead the dough for a couple of minutes and then place it back into bowl. Cover and let rest for 30 minutes.

Roll out dough and cut into the shape of 4 Direwolfs. (This doesn’t have to be perfect, Hotpie’s wasn’t either). Place onto a baking sheet and brush with egg wash. Bake for 20 minutes or until golden brown.

Frey Pie (Without sons or meat)

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Ingredients (8 servings):

Pie crust:

4,5 dl wheat flour

4,5 tbsp water

190 g butter

Vegetables:

1 kg diced potatoes

1 diced onion

2 diced carrots

2 diced parsnips

1 diced turnip

200g mushrooms diced

2 dl water

salt & pepper

½ tsp dried rosemary

½ tsp dried oregano


Gravy:

50 g butter

0,5 dl wheat flour

4,5 dl vegetable broth


egg wash:

1 egg


How to:

Preheat oven to 200C.

Pie crust:

Mix the flour with the butter and when it’s crumbly, start adding the water a little at a time. Mix it into a nice doug and put in some plastic and let it rest for 30 minutes in the fridge.

Cut of ⅓ of it and put i back in the fridge. Lightly grease your springform pan, then on a floured surface roll out the other ⅔ part. Place the dough inside the pan and trim the overhang so that about 2 cm remains.

Vegetables:

In a large pot (with lid), start by frying the onion on medium heat for about 5 minutes. Then add all the other vegetables and stir fry for 10 more minutes. Add the water and put the lid on, simmer until vegetables are fork tender (about 10 minutes).

Gravy:

Melt butter over medium heat. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in broth, beating out any lumps that form. Continue to cook, whisking constantly until mixture thickens and begins to bubble, 4 to 6 minutes. Remove from heat and set aside.

Once your vegetables are done, stir in the gravy. Add rosemary, oregano, and salt and pepper to taste. Then cool for at least 30 minutes.

Assemble:

In a small bowl, whisk the egg and brush over the inside bottom of your chilled, prepared pie crust. Pour the mixture over the top, mounding it the highest in the center. Place the ⅓ part dough over the top of your pie and trim the overhang so that it is even with the bottom crust. Roll the dough under and pinch together the edges to seal. Just make sure all of the crust is inside of the springform pan. Brush som egg wash over the top of the pie and cut a few slashes in the top for the steam to escape. Place your pie on the preheated tray in the oven and bake for 55 to 65 minutes, until the crust is cooked through. Check on the pie at around 40 minutes and cover loosely with foil if browning too quickly.

Allow pie to cool in the pan (do not open up the springform pan) for at least 15 minutes before releasing and cutting. Enjoy!

Deviled Dragon Eggs

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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.

Flirty Heart Cookies

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ingredients (25-50 pieces):

Cookies:

  • 80 g powder sugar florsocker

  • 1 tbsp vanilla sugar

  • 4,5 dl vetemjöl

  • 180 g butter

  • 1 egg

  • 0,5 -1 dl raspberry jam or jelly


How to:

Turn the oven at 175 C.

Mix all the dry ingredients then add the butter and blend until crumbly. Lastly add the egg and mix it into nice dough. Put the dough between to parchment papers and roll it out to a 0,5 cm thickness and put it in the fridge for about 10 minutes.

Then take it out and cut out heart shapes, on half the hearts cut out a smaller heart in the middle as well. Add about 0,5 tsp of raspberry jam/jelly on every big heart and put the heart with heart shape holes on them.

Put them on lined baking sheet and bake them for about 12 minutes.

Zombie Cake

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Ingredients (10-12 servings):

Cake:

  • 2,5 dl buttermilk (or 2,5 dl milk + 1 tsp white wine vinegar)

  • 6 dl wheat flour

  • 5 dl sugar

  • 1 tbsp cacao powder

  • 0,5 tsp salt

  • 1 tsp baking soda

  • 2 eggs

  • 3,5 dl oil

  • 1 tsp white wine vinegar

  • 1 tsp vanilla sugar

  • 2 tsp fuchsia food color

Frosting:

  • 600 g cream cheese

  • 150 g butter

  • 10 dl powdered sugar

  • 0,5 tsp vanilla sugar

  • Fuchsia food color

  • Lime green food color

Fondant:

  • Yellow

  • Fuchsia

  • Green

How to:

Cake:

Turn oven on at 180 C.'

Whisk together flour, salt, baking soda, cocoa powder and sugar in a bowl. Then in a separate bowl mix together oil, buttermilk, eggs, vanilla extract, and vinegar. Add the wet ingredients to the dry and mix until well incorporated. Add fuchsia food color and mix again. Pour batter into 2 lined 23*33cm sheet pans (or similar size) and bake for 25 to 30 minutes.

Frosting:

Whip the butter until it turn into a nice white color, then add the cream cheese blend again. Slowly add the powdered sugar and vanilla sugar while blending. Take one third of it and put it in a separate bowl and a bit a fuchsia food color. Then ad the lime green food color to the rest of it.

Decoration:

Once the cakes have cooled completely, remove them from pans. Stack the cakes, spreading fuchsia buttercream in between the layers. Freeze for 30 minutes.

Use a knife and a round cake pan as a guide to round out the top half of the cake. Make sure to save the extra cake and position them on the sides of the cake as ears. Then carve out a big bite-looking part from the top of the head, but make sure to only cut one layer deep.Roll out fuchsia fondant into a long rope. Pipe fuchsia frosting into the brain cavity and fold the fuchsia rope into the cavity to look like a brain.

Frost the outside of the cake with green buttercream frosting. Then cut out dark green fondant pieces for the eyes and mouth, cut out yellow fondant for teeth and iris, and place them on top of the green pieces.

Once fondant has dried completely, arrange facial features on top of the cake, and lastly cut jagged edges at the bottom of the cake.

Ready to serve :D

Taco Casserole

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Ingredients (4 servings):

Casserole:

  • 500 g ground beef

  • 1 chopped onion

  • 30 g taco seasoning

  • 5 dl crushed tortilla chips

  • 500 g black beans

  • 3,5 dl shredded cheese

  • sliced black olives

  • Top with shredded lettuce, tomatoes, cucumbers, sour cream

How to:

In a large skillet cook ground beef, until meat is done. Add taco seasoning and blend well. Remove from heat. Preheat oven to 190 degrees C.

Place chips in the bottom of a 22x33 cm baking dish then carefully spread beans over chips. Spoon ground beef mixture over beans and top with cheese and add sliced olives.

Bake at 190 degrees C for 15 minutes or until cheese is melted. Lastly top with lettuce, tomatoes, cucumber and 3 big dollops of sour cream.  

Cheese Eyeballs

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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.