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What's Cooking? | Smorgasbord

WHAT’S COOKING?
Smorgasbord

The key to a well-laden smorgasbord is to combine tastes, textures and colour! Share these deliciously savoury and sweet dishes with friends this autumn, over a long and relaxing Scandi-inspired meal.

 

BERRY BUCKWHEAT LOAF

Berry Buckwheat Loaf

Ingredients

125g buckwheat flour
75g almond flour
1/2 tsp cinnamon
1/2 tsp ground Himalayan pink salt (or 1/4 regular salt)
1 tsp bicarbonate of soda
1 tsp baking powder
75g coconut oil, melted
1 egg, beaten (remove for vegan and add 25g more coconut oil)
100g coconut syrup
75ml almond milk
100g fresh or frozen mixed berries (keep 30g for garnish)
30g dried cherries
15g pistachios

Method

1. Preheat the oven to 170C.
2. Line a loaf tin 26x10x10cm with baking parchment.
3. Melt coconut oil and set aside to cool.
4. Sieve all the dry ingredients into a large mixing bowl. Whisk to combine.
5. In a separate bowl beat egg until even and add coconut syrup, milk and coconut oil.
6. Make a well in the center of the dry ingredients and pour half the liquid into well and evenly whisk. Add remaining liquid and mix until thoroughly combined.
7. Fold the cherries and 75 grams of the berries into the mix.
8. Fill the tin with the mix. Gently tap tin to level mix. Garnish with remaining berries and pistachios.
9. Bake for 25 minutes, rotate the tin and bake for another 20-30 minutes. Toothpick the center of loaf check that it comes out clean.
10. Cool loaf for 25 minutes before removing from the tin.

 

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HYGGE TOASTS 3 WAYS

Hygge Toast 3 Ways

First…

Take 1 loaf nutty rye loaf, approx. 12 medium sized slices and cut each slice into halves making 24 pieces.

Beetroot Cured Salmon

160g smoked salmon
1 medium sized beetroot, peeled and grated
1 lemon, zest and juice
1/3 cucumber, thinly sliced

Combine salmon, beetroot and lemon juice. Cure for 20 minutes in fridge. Serve on toast with cucumber and lemon zest.

 

Vegan Mushroom Pate

450g cherry tomatoes
1 tbsp olive oil
1 tbsp fresh thyme leaves
sea salt and black pepper
680g mixed mushrooms, cleaned and chopped
50g hummus
1/2 lemon, juice
2-3 tbsp water

Preheat oven to 200C. Roast tomatoes with a drizzle of olive oil, salt, pepper and 1 tsp thyme for 20 minutes until soft and slightly brown. Cook chopped mushrooms and remaining thyme on medium high heat with olive oil for 6-8 minutes until golden brown and soft. Reserve some cooked mushroom for garnish. In a blender or processor, combine remaining mushrooms, hummus, lemon juice and water. Blitz until creamy and season with salt and pepper. Serve pate on toast with mushrooms and roasted tomatoes.

 

Sprouted Lentil Avocado

2 avocados, pitted, sliced
100g sprouted lentils
10g chives, finely sliced
sea salt and black pepper

Lay sliced avocado on toast. Garnish with sprouted lentils, chives, salt and pepper.

 

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