Swipe for our Stuffed Sweet Potato with Feta Mash of the Sea 🧡
serves 4
4 #sweetpotatoes
150 g #feta cheese
2 dl sour cream of choice (we used oat-based)
1/2 red onion
1 1/2 tbsp seaweed caviar
1-2 tbsp mini #capers
1 tbsp dill
1 lemon, zest + juice from 1/4
salt & pepper
to serve:
fresh dill
chopped red onion
seaweed caviar
Set oven to 200’C/390’F. Prick holes into the sweet potatoes, then place on a baking tray and roast for 45 min – 1 hour, or until completely soft all the way through.
Meanwhile, finely chop the onion, crumble the feta cheese and combine with the rest of the ingredients. Discard the lemon juice if you’re using dairy sour cream. Season to taste with salt & pepper.
Slice the potatoes in half and open up. Stuff with feta mash and decorate with more dill, onion & seaweed caviar. It’s also lovely to serve with green peas, avokado and salad on the side! 🌿For a completely plant based recipe, sub feta cheese for mashed chickpeas and about 1 tsp dijon mustard.
#bettereating #betterliving
The trick behind the crispiest galette crust? Steam! Because texture is key to great taste.
Use a CombiSteam to unlock the most delicious flavors and textures imaginable. We promise, it’s a keeper!
For #bettereating and #betterliving.
Super creamy toasted pumpkin soup coming your way! It’s easily whipped up to the smoothest of consistencies using one our tilted blenders.
Pumpkin Soup with Raw Brassica Salad and Toasted Bread Sticks
6-8 small servings, 4 if main dish
#Pumpkin Soup
1 big #butternut squash or Hokkaido pumpkin
4 garlic cloves
1 tbsp grated fresh #ginger
1/2 tsp ground cinnamon
1 liter water
1 tsp rapeseed oil
Salt to taste
Raw Brassica Salad
100 grams brussels sprouts
100 grams #dinokale
50 grams red #cabbage
Walnut Dressing
40 grams toasted walnuts
2 tsp dijon mustard
1 dl cold pressed rapeseed oil
1/2 dl apple cider vinegar
Salt and black pepper to taste
For serving
Delicious sourdough bread
Toasted pumpkin seeds
Dried lingonberries
Plant yoghurt🌱
HOW TO:
Wash the pumpkin and cut in half, scoop out the seeds and cut the rest in smaller pieces. Put on a baking tray and drizzle with a little oil. Toss the garlic cloves with a drizzle of oil (peel still on), put on the baking tray.
Turn on oven to 175°C (save energy and do it when later in cooking process). Bake in the oven for 25 minutes, until both pumpkin and garlic are soft. Let cool slightly.
Squeeze out the garlic. Mix with the rest of the ingredients until smooth in your blender, add a bit more water I necessary. Salt to taste.
Finely shred the brussel sprouts, dino kale and red cabbage. Mix together the ingredients for the dressing in a blender until smooth, salt and pepper to taste.
Drizzle dressing over salad and give it a toss (you won’t be needing all of it, so save for another upcoming meal!). Serve the warm soup topped with crispy salad, #pumpkinseeds, dried lingonberries and a dollop of yoghurt. Now, simply enjoy!
Big thanks to @plantbasedbythess for the recipe, photos and styling!
#bettereating #betterliving
Almond, cashew, coconut, hemp, flax, oat, rice or pea?🥛 Which #plantbased milk favorite would you whip up in our Explore 7 blender?
#bettereating #betterliving
New year, new bakes!🍋 Start off #fresh with a tangy lemon and mango cheesecake!
No-bake Lemon & Mango Cheesecake
makes one ~18 cm spring pan
serves 6-8
Bottom layer:
85 g soft fresh dates
1 tbsp #coconut oil
~2 tbsp water
1,5 dl toasted rolled oats
3/4 tsp cinnamon
1/3 tsp cardamom
1/5 tsp #vanilla powder
1/5 tsp salt
Top Layer:
2 dl + 1 tbsp raw cashew nuts, soaked overnight
2,5 dl chopped #mango
zest from 1 organic lemon
1 dl lemon juice🍋
2 1/2 tbsp agave syrup
1/5 tsp vanilla powder
pinch of salt
Prep by soaking cashews overnight in water.
In a food processor, mix the pitted dates with coconut oil and water to a smooth paste. Add the (lightly toasted) oats and spices and mix quickly again until combined. You want a slightly textured batter that comes together to a ball. Press into a small spring pan so it covers the bottom.
Discard the cashew soaking water. In a powerful (!) blender, mix cashews with mango and the rest of the ingredients, to a velvety smooth consistency. Add a splash of water if your blender has trouble making the mixture completely smooth.
Pour the mixture on top of the bottom layer. Place in the freezer for at least 4-6 hours. Take it out 15-20 min before serving. Decorate with lemon slices and/or inca berries.
#bettereating #betterliving
Toast in the first days of the #NewYear with this warming Carrot Cake Smoothie☕️ Cheers to 2020!
Carrot Cake Smoothie with Frothy Cinnamon Oat Mylk and Tahini Topping
2 big glasses
Ingredienser
1 carrot
1 dl sea #buckthorn
1 tbsp light #tahini
1 tsp ground #cinnamon
1/4 tsp ground #cardamom
2-3 fresh #dates, pitted
5 dl oat mylk, heated
Frothy cinnamon oat milk topping
1 dl oat mylk barista (full fat oat mylk)
1 pinch cinnamon
For serving
Light tahini
Ground cinnamon
How to
Scrub the carrots, cut in smaller pieces. Mix all the ingredients (the oat mylk should be warm but not boiling) for the smoothie until smooth and frothy in a blender. Add more dates for a sweeter taste. Pour in to two glasses.
Heat the oat milk and cinnamon for the frothy topping, mix using a hand mixer until frothy and bubbly. Add to the top of the smoothies. Drizzle with tahini, dust with cinnamon.
Recipe and photo: @plantbasedbythess
Fresh start to the new year or a crisp, green ending to this? Which flavor combo would you choose?
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🍊Orange, Carrot, Parsnip, Lemon, Ginger
.
💜Beetroot, Apple, Lemon, Ginger
.
🌿Celery, Cucumber, Apple
#bettereating #betterliving
Great design is all about the details that make the experience effortless✨
At Electrolux designing outstanding experiences with a human touch lies at the heart of everything we do. We aim for simplicity and meaningful designs that elegantly blend into their surroundings.
Photo and styling: @plantbasedbythess
#betterdesign #betterliving
We hope you’re not fed up with holiday sweets just yet! Because here’s our #Gingerbread Parsnip Cake recipe!🍰
Thanks @plantbasedbythess!
Gingerbread Parsnip #Cake with Yoghurt Frosting, Candied Walnuts and Dried Swedish Lingonberries
Makes 14-16 pieces
Ingredients
4 1/2 dl oat flour
2 1/2 dl oat buckwheat flour
1 tsp ground #cinnamon
1 tsp ground #cardamom
1 tsp ground #ginger
1 pinch ground #cloves
1 tsp baking powder
1 tsp baking soda
1 tsp flakey sea salt
2 dl oat mylk
3 msk #chia seeds
3 1/2 dl parsnip, grated and loosely packed
3/4 dl #maplesyrup
2 1/2 dl apple mash
Candied #walnuts
1 dl walnuts
1 tbsp maple syrup
1 pinch flakey sea salt
For serving
Thick plant yoghurt
Dried lingonberries or cranberries
Dried flowers, optional
Maple syrup
This is how you do it!
Mix all the dry ingredients. Bring the oat mylk to a boil, remove from heat and add the chia seeds. Stir to avoid chia seeds from clumping. Let sit while you grate the parsnip.
Add parsnip to the flour mix and start your kitchen assistant to combine. Add chia seed mix, parsnip, maple syrup and apple mash.
Pre heat oven to 175°C. Line a round baking tin with baking paper in the bottom. Spread out the batter in the tin / pan. Bake in the oven for 50 minutes. Let cool.
Roughly chop the walnuts. Toast them in a dry pan on medium heat, when starting to smell nutty add the maple syrup and fry for another minute. Sprinkle with salt, remove from heat and put the walnuts on a plate. Let cool.
Top the cake with yoghurt, candied walnuts and dried lingonberries. Top off with a sprinkle of dried flowers and some maple syrup.
Happy #baking, and happy winter fika to you!
#bettereating #betterliving
The ultimate winter feast cake is filled with greens🌿 Can you guess which? Recipe by @plantbasedbythess coming soon.
#bettereating #betterliving
#HappyHolidays from the team at @Electrolux!🌲🎁 We’re proud to say that we create solutions so smart that you can just sit back, relax and enjoy the Holidays with your near and dear, without worrying about creating a mess.
Have a good one! #betterliving
Introducing our second festive treat of the season – Swedish plantbased “lussekatter” with creamy saffron date filling💛
Below you find @Plantbasedbythess best saffron bun recipe. If you have some spare time before baking, blend the saffron with 1 tbsp maple syrup a day before to bring out the flavor.
Makes about 14 buns
Ingredients
25 grams fresh yeast
75 grams cold pressed neutral coconut oil
2 1/2 dl oat (or other preferred) mylk
3/4 dl #coconut sugar
1/2 tsp salt
8 dl white spelt flour
1/2 grams ground #saffron
Saffron date filling
150 grams fresh #dates, pitted
30 grams cold pressed neutral #coconutoil, melted
1/2 grams ground saffron
1 pinch mineral salt
For brushing
Maple syrup
This is how you do it:
Soak the dates in boiling hot water, set aside.
Sprinkle the yeast in your kitchen assistant baking tin. Heat oat mylk, coconut oil, saffron and salt in a pot until 37°C. Pour the saffron-infused mylk over the yeast and start your #kitchenassistant to dissolve.
Add half of the flour and on low speed start to knead the dough. Add more and keep kneading to incorporate the flour after each addition. Do this until the dough is little sticky when touching it without completely sticking to your hands.
Put a lid or a kitchen towel on top of the baking tin and set dough aside in a warm place for 1 1/2 hours, until it has doubled in size.
Mix together the ingredients for the filling until smooth.
Put the dough on your countertop. Fold it a few times then roll out until you get a big rectangle. Spread out the filling on the dough and fold from one side (on the length) to the other, so you get a double dough with a sticky inside.
Cut about 14 “strips” on the width. Form each strip to the classic lussekatt S-shape by curling each side until you get a tight S. Put on a baking tray and cover with a kitchen towel and let rise for another 20 minutes.
Pre heat the oven to 225°C.
Brush the lussekatter buns with maple syrup. Then bake them in the middle of the oven for about 8 -10 minutes, until the buns are golden brown. Let cool on a cooling rack with a towel on top.
Enjoy freshly baked or freeze to until serving.
#HappyHolidays!
#bettereating #betterliving
In English you say #ricepudding but we Swedes call it porridge because honestly you can eat it any time of the day!❄️ During festive season we eat it for breakfast, lunch and even dinner and as today is ’dan före dan före dopparedan’ – or two days before Christmas, what better way to celebrate it than with a bowl of warming rice porridge.
Swedish Rice Porridge
serves 4
1 cup arborio rice
2 cups water
~2-2 1/2 cup milk
1 tbsp cutter
1 cinnamon stick
~1 tsp salt
This is how you do it:
Rinse the rice thoroughly. Place in a big sauce pan with water, butter and salt. Bring to boiling, then lower heat and let simmer for about 10 min.
Add two cups milk and a cinnamon stick. Let simmer on very low heat while occasionally stirring. When the milk has cooked in, taste and see if you need to add more and let it cook further. It should be creamy yet still have some texture to it. This takes about 30-40 min.
Serve porridge with the warm, spiced apples, or some cinnamon, a sprinkle of coconut sugar and a splash of milk.
#bettereating #betterliving
Creamy, sweet and saffrony – a spruced up version of this Swedish holiday classic is coming right up!💛 @Plantbasedbythess shared her top saffron bun recipe with us. Stay tuned for it!
#bettereating #betterliving
For the festivities we teamed up with @plantbasedbythess for some delicious, nutritious and green holiday table tips!🌿 Let’s kick off with this easy-to-make, creamy #pumpkin soup, topped with a crispy raw salad and toasted breadsticks.
Once baked your pumpkin gets an intensified flavor, thereafter you let your blender do the work. Both soup and dressing is ready within a few seconds!
Pumpkin Soup with Raw Brassica Salad and Toasted Bread Sticks
6-8 servings at a buffet, 4 as a main dish
Soup
1 big #butternut squash or Hokkaido pumpkin
4 garlic cloves
1 tbsp grated fresh #ginger
1/2 tsp ground cinnamon
1 liter water
1 tsp rapeseed oil
Salt to taste
Raw Brassica Salad
100 grams brussels sprouts
100 grams #dinokale
50 grams red #cabbage
Walnut Dressing
40 grams toasted walnuts
2 tsp dijon mustard
1 dl cold pressed rapeseed oil
1/2 dl apple cider vinegar
Salt and black pepper to taste
For serving
Delicious sourdough bread
Toasted pumpkin seeds
Dried lingonberries
Plant yoghurt🌱
HOW TO:
Wash the pumpkin and cut in half, scoop out the seeds and cut the rest in smaller pieces. Put on a baking tray and drizzle with a little oil. Toss the garlic cloves with a drizzle of oil (peel still on), put on the baking tray.
Turn on oven to 175°C (save energy and do it when later in cooking process). Bake in the oven for 25 minutes, until both pumpkin and garlic are soft. Let cool slightly.
Squeeze out the garlic. Mix with the rest of the ingredients until smooth in your blender, add a bit more water I necessary. Salt to taste.
Finely shred the brussel sprouts, dino kale and red cabbage. Mix together the ingredients for the dressing in a blender until smooth, salt and pepper to taste.
Drizzle dressing over salad and give it a toss (you won’t be needing all of it, so save for another upcoming meal!). Serve the warm soup topped with crispy salad, #pumpkinseeds, dried lingonberries and a dollop of yoghurt.
Tip! Dry your own lingonberries!
Toss 1 package of frozen lingonberries with 1/2 tsp rapeseed oil and put on a baking tray. Dry in the oven at 50° over night, or until dry.
That’s it! Enjoy soup and your holidays!🌿 #bettereating #betterliving
Let’s turn that summer salad into a winter classic! Could this flavorful, tangy, crispy yet smooth panzanella be your next Holiday favorite? We think so! Scroll for recipe and swipe for plating inspiration.
And remember, if some of the ingredients are not available/in season where you live, swap for frozen or other kind of veggie.
Panzanella Salad🌿
serves 4-6
.
500g yellow beets
250 g asparagus
150 g green string beans
250 g crispy salad (romaine or similar)
70 g baby leaves (spinach or baby chard)
8 radishes
3/4 dl chopped sun-dried #tomatoes
200 g #burrata
big handful of #basil
day-old sourdough bread
#oliveoil
garlic
salt
Dressing:
2 tbsp olive oil
2 tbsp #balsamic vinegar
1 tbsp #honey
1 tbsp lemon juice🍋
1 tbsp #capers
1 tsp dijon mustard
2 soft, pitted dates
1 small shallot
salt & pepper
HERES HOW YOU DO IT:
Cook the beets whole in a big sauce pan for about 1 hour or until soft when pierced through. Rub off the skins, cut into bite sized pieces and set aside. This can be prepped in advance.
In the chopper bowl of your immersion blender, mix all ingredients for the dressing except shallot until smooth. Then add minced shallot and give it a quick mix to combine. Set aside.
Sautée the asparagus and string beans in a skillet with a little oil and salt until browned and slightly softened. Set aside.
Set oven to 175’C. Measure one medium slice of bread per person. Rub in olive oil and garlic and sprinkle with salt. Toast in oven for 10 minutes. Set aside.
Meanwhile, combine salad (roughly torn), beets, sautéed asparagus & string beans, sliced radishes and chopped sun-dried tomatoes in your biggest bowl or serving plate. Tear some of the bread and stick into the salad (as much as you can fit). Serve the rest of the bread on the side.
Tear the burrata and place on top of the salad. Finish by drizzling over as much dressing as you like, and decorate with basil. #Nomnomnom! Feel free to add some lentils or chickpeas for protein, or serve with our green pea & halloumi patties.
#bettereating #betterliving
Going green for the holidays?🌱 Then we have just thing for you – Holiday-spiced green pea falafel!
Scroll down for recipe!
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makes about 24 pieces
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1 1/2 cup dried chickpeas, soaked for 24 hours in fridge
1 1/2 cup thawed green peas
1 brown onion, chopped
3 #garlic cloves
3 tbsp olive oil + extra
1 tbsp white balsamic vinegar
2 big handfuls of parsley
2 tbsp #tahini
1 tbsp #cumin
1 tsp ground #coriander
1 tsp ground #allspice
1/2 tsp ground #cloves
1 tsp baking powder
~2 tsp salt
pepper
Drain the soaked chickpeas and place in a food processor along with the rest of the #falafel ingredients. Mix until you have a somewhat smooth mixture that comes together to a ball.
Line a baking sheet with parchment paper and pour olive oil in a bowl. Add a little oil to your hands, then form a ball from about 2 tbsp batter. Flatten out slightly and place on the baking sheet. Repeat with the rest of the batter.
Set oven to 225’C. Bake in oven for about 15-20 min, then flip the falafel over. Bake for another 5 minutes.
#bettereating #betterliving
In case you missed our hearthy, #Holiday recipe yesterday, here’s Agnes’ Steam-baked Christmas Apples again🍎👉
.
This is what you need:
5 small #apples, sliced
4 tbsp maple syrup
1 tbsp orange juice
zest from 1/3 orange
3/4 tsp cinnamon
1/2 tsp freshly ground #cardamom
1/2 tsp dried #ginger
1/5 tsp ground #cloves
pinch of #vanilla
tiny pinch of #saffron
pinch of salt
Slice apples and whisk together all the spices, maple syrup and orange juice.
Set oven to 200’C (steam program if you have a steam oven). Layer all the slices in an oven proof dish and pour syrup mix on top. Use your hands to combine everything.
Bake in oven for about 25-30 min.
Enjoy with your traditional Swedish rice porridge or have apples as a compliment to your pancakes, vanilla ice cream or anything else that you think might suit.
#bettereating #betterliving
Holiday season is here! We’re celebrating with this Swedish classic!🇸🇪 Creamy homemade rice porridge, topped with warm spiced apples🍎 Recipe below.
Swedish Rice Porridge
serves 4
1 cup arborio rice
2 cups water
~2-2 1/2 cup milk
1 tbsp butter
1 #cinnamon stick
~1 tsp salt
Baked #Christmas Apples
5 small #apples, sliced
4 tbsp maple syrup
1 tbsp orange juice
zest from 1/3 orange
3/4 tsp cinnamon
1/2 tsp freshly ground #cardamom
1/2 tsp dried #ginger
1/5 tsp ground #cloves
pinch of #vanilla
tiny pinch of #saffron
pinch of salt
Set oven to 200’C. Rinse the rice thoroughly. Place in a big sauce pan with water, butter and salt. Bring to boiling, then lower heat and let simmer for about 10 min. Meanwhile, slice apples and whisk together all the spices, maple syrup and orange juice. Layer apples slices in an oven proof dish and pour the syrup on top. Use your hands to combine everything. Bake in oven for about 25-30 min.
Back to the porridge. Add 2 cups milk and a cinnamon stick. Let simmer on very low heat while occasionally stirring. When the milk has cooked in, taste and see if you need to add more and let it cook further. It should be creamy yet still have some texture to it. This takes about 30-40 min.
Serve porridge with the warm, spiced apples, sprinkle of coconut sugar and a splash of milk.
All of this can be prepared in advance and then reheated!
#bettereating #betterliving
All you need in the winter cold is a little warming #apple chutney🍎. If there’s still room on your #Holiday table for a new favorite, this should be your go-to recipe!
makes one jar
1/2 kg #apples
1/2 red red onion
1/2 small red chili
1 tsp #cinnamon
1 tsp garam masala
1/4 tsp ground #allspice
1 dl #applecider vinegar
1 dl raw sugar
pinch of salt
~1 tbsp cooking oil
Here’s how you do it!
Peel and cut the apples. Finely chop the onion and the chili.
Heat oil in a sauce pan, lower heat and gently fry the onion until translucent. Add chili and spices and cook for another minute.
Add apples, sugar and vinegar. Let simmer while occasionally stirring until completely soft and mushy. About 30 min.
Let cool slightly, then transfer to a glass jar. Lasts for at least 2 weeks in the fridge (if you haven’t been able to finish it by then make sure to smell and taste before throwing it away!) Serve with anything from curries and stir-fries to neatballs, fancy cheese or whatever needs a ’lil kick!
#bettereating #betterliving
