Ingredients
FRUKTSTUND smoothie pellets 200g
banana 1
Thick natural yoghurt* 200g
coconut milk 100ml
Serve with
HJÄLTEROLL granola
Fruit
Berries
Peanut butter
Cooking instructions
1. Mix pellets, banana, natural yoghurt and coconut milk. Pour into bowls.
2. Top with granola, fruit, berries and one spoonful of peanut butter.
☆Can be made suitable for vegans
Ingredients
Lingonberry jam 1 jar
Romaine lettuce as much as needed
Extra virgin cold pressed olive oil a bit
Broccoli as much as needed
Salt a bit
Red onions as much as needed
Lingonberry syrup 1 jar
Penne pasta 1 pack (~500 g)
Cherry tomatoes as much as neede
Cold smoked salmon 1pack
Cooking instructions
Preparation:
Add 2g of salt to a pot of water and bring it to boil. Cook 150g of penne pasta in the boiled water for 8 minutes. Remove the penne pasta from the pot and sprinkle some olive oil on top of it. Blanch the broccoli, wash the romaine lettuce, and place both of them in iced water. Use the TOKIG salad spinner to get rid of the extra water. Chop the red onion and cut the cherry tomatoes into halves.
Pack it up:
1. Mix the olive oil, salt, lingonberry jam, and lingonberry syrup in a mixing bowl. Place the mixture into a jar.
2. Add the lettuce, broccoli, red onion, penne pasta, smoked salmon, and cherry tomatoes into the jars as separate layers.
3. Slightly shake the jar to mix the salad before serving.
Ingredients
Salmon fillet 1
Romaine lettuce 1
Apple slices 1
Canned beets 1 can
Cucumber 1
Virgin cold press olive oil a bit
Lemon juice as much as needed
Mustard sauce a bit
Raisins as much as needed
Salt a bit
Black pepper a bit
Cooking instructions
1. Sprinkle a bit of salt and olive oil on top of the salmon fillet.
2. Add some cooking oil to the GRILLA grill pan and heat it. Place the salmon fillet in the hot pan to cook for a few minutes, and then season it with black pepper. Place the salmon on a plate and let it sit aside.
3. Soak the apple slices in salt water. Wash the cucumber and romaine lettuce, soak them in iced water, drain the water, chop the salad greens, and then place them in a TRYGG salad bowl to mix well.
4. Add 3 tbsp of olive oil, 1/2 tbsp of lemon juice, 1 tsp of mustard sauce, and 1 tbsp of the canned beets juice to a mixing bowl. Mix the mixture, and then season it with salt and pepper. Add this salad dressing mixture to the salad bowl and mix well.
5. Place the salmon on top of the salad and sprinkle some raisins before serving.
Ingredients
Bröd Tunnbröd thin bread rolls 1 pack
SÅS SENAP & DILL sauce for salmon 1 jar
SJÖRAPPORT cured salmon 1 pack
Salad greens as much as needed
Butter (room temperature) 50 g
Herbs of your choice 50 ml
Cooking instructions
1. Spread the butter on the bread rolls, and place salmon slices on top of them.
2. Spread the salmon sauce on the salmon, place some salad greens on top of the rolls, and then cut the bread rolls into 2cm pieces. Serve the mini rolls cut-side up.
3. Decorate the dish with more salad greens and herbs, and then sprinkle a bit of salmon sauce on top of it before serving.
Ingredients
VÅFFLOR waffles 1 pack
Fresh cream 300 ml
Seasonal berries 200 g
Sugar powder 2 tbsp
SÅS VANILJ vanilla sauce 1 jar
SYLT JORDGUB organic strawberry jam / MARMELAD APELSIN & FLÄDER organic
orange and elderflower marmalade as much as needed
Cooking instructions
1.Prepare the waffles as instructed.
2.Whisk the cream until it becomes whipped cream.
3. Place the whipped cream, marmalade and berries on top of the waffles, and sprinkle some sugar powder for decoration.
☆Tip: whipped cream with vanilla gives an even better taste.