cookedresolve
personal cook book
follows from coldresolve. dont be alarmed im harmless and wholesome
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Quinoa salad with hummus and cabbage (aka. did somebody say plant protein)
Ingredients for 4 portions:
1 dl white quinoa
2 dl black quinoa
1 dl green lentils
6 dl water
1 red pointed cabbage (or regular, i doubt it matters)
2 avocados
4 tsp olive oil
2 tsp apple vinegar
1 tsp mustard
1 tsp honey
Hummus with sun-dried tomatoes:
240g boiled chickpeas (can be canned)
1 dl olive oil
3-4 cloves of garlic
3 tablespoons lemon juice
1 tablespoon tahini
3-4 sun-dried tomatoes
1 teaspoon ground cumin
0,5 teaspoons cayenne pepper
0,5 teaspoons ground cilantro
Cold water
Salt & pepper
Preparation:
Boil quinoa as per the instructions on the packet. I boiled my quinoa and lentils in the same pot and it turned out fine.
Chop your pointed cabbage into appropriate bite sizes. In a glass or bowl, mix olive oil, apple vinegar, mustard and honey into an even consistency vignarette. Taste test with salt and pepper, and then mix it well with your cabbage.
Cut avocado into slices.
Hummus:
Blend all ingredients together. I use one of those food chopping things you have to pull like a lawnmower, which... does the job, lol.
Add cold water until your hummus is the desired consistency. I've heard that adding this water in the form of crushed ice actually makes the hummus more creamy, but I haven't tried that out yet. Cold water works just fine.
Taste test with ground cumin, salt and freshly ground black pepper.
For serving, arrange the salad in layers in your bowls, starting with hummus at the bottom, then quinoa and lentils, then avocado slices, and then topping off with a healthy layer of cabbage.
Enjoy!
#i made this with leftovers and loved it so. scaled it up. its a recipe now#white quinoa#black quinoa#green lentils#pointed cabbage#avocado#olive oil#mustard#apple vinegar#honey#chickpeas#garlic#lemon juice#tahini#sun dried tomatoes#cumin#cilantro#cayenne pepper#water#salt and pepper#hummus
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Cottage cheese buns (seed edition)
Ingredients for ca. 10 buns:
350g cottage cheese (4%)
4 eggs
150g fine rolled oats
100g wheat flour
0,5 dl flax seeds
1 dl poppy seeds
0,5 dl pumpkin seeds
0,5 dl sunflower seeds
0,5 dl sesame seeds
1 tsp baking powder
1 tsp salt
0,5 tsp rosemary
3-5 tablespoons of water
Preparation:
Preheat the oven to 180 degrees.
Mix all ingredients in a bowl. Add more water if your dough feels too dry. Let the dough sit for 10-20 minutes.
Use two wetted spoons to arrange the dough in little clumps on baking paper.
Bake for 10-20 minutes until golden.
Let the buns cool off completely before serving.
Store the buns in an airtight container in the fridge. They can be frozen as well.
If you're using an air fryer, it's 160 degrees for 15-20 minutes
#recipes#protein bread#bread#cottage cheese#eggs#rolled oats#wheat flour#flax seeds#poppy seeds#pumpkin seeds#sunflower seeds#sesame seeds#baking powder#salt#rosemary#this was a normal recipe but i added seeds cause. yeah#and needed flour for that#if you're making them seedless you just replace the flour with more oats and youre good
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Green salad with dry-roasted walnuts and parmesan dressing
Ingredients for 4 portions:
200g mixed salad, which kind is up to you
2 pears, cut into cubes or thin slices
50g walnuts, coarsely chopped
100g mukimame beans
25g parmesan (if you're outside the eu, preferrably parmigiano reggiano, and definitely the kind that's been aged at least 12+ months), in thin flakes
Anything else you feel would fit the vibe, such as cucumber, celery, broccoli (not the whole thing lol), bean sprouts, or avocado. Green grapes might add some sweet and sour too, if that's your thing.
Parmesan dressing:
1 dl creme fraice (18% or lower)
1 teaspoon basil pesto
50g parmesan, finely grated
1 tablespoon mayonnaise
A few drops of lemon juice, and a pinch lemon zest if you have that lying around
Freshly ground black pepper
Preparation:
Mix all dressing ingredients in a bowl, and test with black pepper and lemon juice until the taste is to your liking.
To increase the flavor of the walnuts, dry roast them in a pan over medium heat. As soon as they begin taking on color, take them off the heat.
Break your salad into bite sized pieces, and then turn it in the parmesan dressing, then mix in the rest of your greens.
Top your salad with roasted walnuts immediately prior to serving
#recipes#salad#pears#walnuts#edamame#mukimame#parmesan cheese#parmigiano reggiano#basil pesto#creme fraiche#mayonnaise#lemon juice#lemon zest#black pepper#this dressing is so. so so so good. it made me cry#it didnt but yknow
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Tofu pad thai
Ingredients for 4 portions:
300g rice noodles
250g tofu, extra firm
2 shallots
4 eggs
4-5 spring onions
200g bean sprouts
2 cloves of garlic
1 dl garlic chives
2-3 cm fresh ginger
1-2 teaspoons dried chili flakes
3 tablespoons fish sauce
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon soya
5 tablespoons tamarind paste (if you dont have tamarind, use 3 tablespoons rice vinegar, 1 tablespoon lime juice, 1 tablespoon white wine vinegar and mix with 5 tablespoons of brown sugar)
sesame oil
(optional) a handful of fresh cilantro and a small handful of coarsely chopped unsalted peanuts, for topping
Preparation:
Mix fish sauce, apple cider vinegar, sugar, soya and 3 tablespoons of tamarind paste. Taste test with tamarind until the sauce is to your liking. Set aside for later.
Cook the rice noodles as per the instructions on the packet. Wash them in cold water afterwards to prevent them from clumping together.
Dice scallots, press and finely chop garlic, finely grate ginger, and finely chop the chili.
Chop the spring onions at an angle. Cut the garlic chives into an appropriate length.
Press the water out of your tofu (in a tofu press if you have one, or using a frying pan or something if you don't) and cut it into cubes.
Heat up olive oil in a wok or pot and add scallots, garlic, ginger, chili and tofu. Fry it quickly, until the tofu has started to get some color. Add noodles and keep stirring. You can add more oil so the noodles don't clump together.
Push everything to the side and add a little more oil to your pot. Crack the eggs and let them fry for about thirty seconds, then mix them with tofu and noodles. Add the pad thai sauce, along with bean sprouts, garlic chives and two thirds of the spring onions.
Serve by topping with the rest of the spring onions, along with fresh cilantro and chopped peanuts.
#recipes#thai#rice noodles#chicken#shallots#eggs#spring onions#bean sprouts#garlic#ginger#chili#fish sauce#apple cider vinegar#sugar#soy sauce#soya#tamarind paste#rice vinegar#lime juice#white wine vinegar#brown sugar#peanuts#cilantro#sesame oil
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Homemade Danish knækbrød, or crispbread
Ingredients for 2 baking trays
1 dl pumpkin seeds
1 dl flax seeds
1 dl white sesame seeds
1 dl sunflower seeds
1 dl rolled oats
0,5 dl blue poppy seeds
0,5 dl chia seeds
2 dl whole grain wheat flour
1,5 dl normal wheat flour
1 teaspoon fine salt
1 teaspoon baking powder
1 dl olive oil
2 dl water
Optional: 1 teaspoon dried rosemary for topping
Preparation:
Preheat the oven at 180-200C.
Mix all ingredients in a bowl, starting with the dry ingredients, then adding water and oil. If the dough feels too dry/crumbly, add a little more oil and/or water.
Split the dough in two.
Roll out each dough between two parchment papers that are cut to fit the size of your baking/oven trays. The dough should have an even thickness of 2-3 mm.
Put the parchment sandwich on a baking tray and take off the top layer of paper. Use a knife to "etch" the dough into appropriately sized rectangles (think something like 6x10 cm). You don't have to cut all the way through - the bread will crack along your lines. If you're into rosemary, now is also when you'd sprinkle it on.
Bake one tray at a time for 15-20 minutes. Watch the oven closely during the last five or so minutes, as crispbread can easily get charred once it's dried up a bit. Once the color has started to turn a tiny bit darker than golden, they're done.
Let the bread cool off fully. Crispbread should be completely crunchy and not have too much rubberyness apart from what you'd expect from the seeds themselves, if that makes sense. If it's fully cooled down and it bends before it breaks, you either haven't baked it for long enough, or you added too much liquid to the dough.
Serve with whatever toppings you'd like: cheese, jam, mashed avocadoes, cream cheese, etc. It also goes well with meat toppings, especially dried meats like parma ham or salamis.
#recipes#danish#bread#pumpkin seeds#flax seeds#sesame seeds#sunflower seeds#rolled oats#wheat flour#salt#baking powder#olive oil#water#rosemary#poppy seeds#chia seeds#whole grain wheat flour
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Pan-roasted chickpeas
Ingredients:
250g boiled chick peas (canned are good but you can soak/boil dried ones beforehand as well)
Chili version:
1,5 tablespoonspoon olive oil
0,5 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon salt flakes
1 teaspoon dried chili flakes
Optional: chili powder - the amount depends on how spicy the powder you have is
Honey/sesame version:
25g honey
1,5 tablespoons sesame oil
2 tablespoons white sesame seeds
A pinch of salt
Onion/lemon version:
1,5 tablespoon olive oil
1 teaspoon dried dill
1 teaspoon onion powder
0,5 teaspoon salt flakes
1 teaspoon lemon juice
Preparation:
If canned, drain and wash your chickpeas, then leave them to dry for a bit. If dried, soak your chickpeas in water overnight and then boil them for 30-45 minutes in lightly salted water.
After draining/boiling, dry your chickpeas well in paper towels or a clean dish towel. They have to be very dry, otherwise they will not turn out crispy.
Heat oil in a pan. Roast your chickpeas for 1-2 minutes at high heat, then add the rest of your ingredients, making sure everything is thoroughly mixed as it's roasting.
The chickpeas should need approximately 7-8 minutes in total. Make sure you stir throughout, so nothing gets burned.
Let them cool and eat as healthy snacks, or use them as a crispy salad or soup topping.
#recipes#snacks#chickpeas#olive oil#paprika#oregano#salt#chili#honey#sesame oil#sesame seeds#dill#onion powder#lemon juice
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Garlic naan
Ingredients for 7-8 loaves (... is loaves the right word?)
400g wheat flour
A large handfull of fresh cilantro
5 cloves of garlic (or more :> )
1 teaspoon baking powder
0,5 teaspoon baking soda
1 teaspoon salt
1,25 dl water
200g greek yoghurt (10%)
olive oil for frying
Preparations:
Press and finely chop garlic, and also coarsely chop the cilantro.
Mix all ingredients and knead the dough for a minimum of 5 minutes. If needed, slowly add flour until the dough is no longer sticky.
Split the dough into 7-8 even parts. Put flour on a table and roll each loaf (?) until it is roughly 2-3 mm thick.
Fry each piece in a large, hot pan in plenty of olive oil. They need about 30 seconds on each side.
Pack your naan in a clean dish towel to keep them warm and soft for serving.
#recipes#indian#bread#wheat flour#cilantro#garlic#baking powder#baking soda#salt#water#greek yoghurt#olive oil
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One-pot pasta with cabbage
Ingredients for 4 portions
400g whole grain pasta
1 pointed cabbage
250g champignon
2 onions
2 cloves of garlic
2 packs of turkey bacon
250ml cooking cream
200g cream cheese
800ml vegetable broth
1 teaspoon white wine vinegar
1 teaspoon lemon juice
10g of parmigiano reggiano (not the pre-grated kind as these often can't melt properly)
Olive oil
Freshly ground pepper
Preparation:
Cut bacon into slices and fry. Leave to dry on a paper towel.
Wash and chop the pointed cabbage into thin slices. Wash and slice the champignons.
Finely chop onion, and press and chop garlic. Sauté these in olive oil in a pot.
Add all ingredients except bacon into the pot. You might have to add the cabbage a little at a time, as it takes up a lot of room in the beginning - don't worry, it'll settle. Bring to a boil and let it simmer under a lid for 10-15 minutes, stirring once or twice, until the pasta is cooked.
Mix in bacon just prior to serving.
#recipes#pasta#pointed cabbage#champignon#onion#garlic#bacon#cream#cream cheese#vegetable broth#white wine vinegar#lemon juice#parmesan cheese#parmigiano reggiano#olive oil#black pepper
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Danish ryebread
Ingredients for 1 loaf:
Young sourdough:
80ml lukewarm water
60g rye flour
Ryebread:
50g young sourdough
400g rye flour
40g wheat flour
100g sunflower seeds
100g pumpkin seeds
40g blue poppy seeds
40g flax seeds
20g flake salt
500ml lukewarm water
Butter
A loaf baking form, like this one, as well as a clean dish towel
Preparation:
Young sourdough:
Mix 25ml lukewarm water with 15g rye flour and put it in a glass container under a loose lid. Let it sit at room temperature for 24 hours.
Take 15g of your sourdough, discard the rest, and make a new batch mixing your sourdough with 25ml water and 15g rye flour. Once again, let it sit at room temperature for 24 hours.
On the day of baking, take 10g of your sourdough and mix with 30g lukewarm water and 30g of rye flour. Leave it in a glass container at room temperature. You can put an elastic band at your sourdough's starting level to track its progress. Leave it for 4-6 hours, making sure it has risen to its peak and then fallen a little. Smell it. If it smells sour, it's ready for baking.
Ryebread:
Take sunflower and pumpkin seeds and leave them in a bowl of cold water for 4-6 hours to soften them up. Sift them.
Mix all ingredients in a bowl using a machine or your hand for 10-15 minutes. Make sure the dough is uniform, as rye flour doesn't create gluten bonds in the same way wheat flour does, and thus takes a longer time to absorb.
Butter up your loaf baking form, so your loaf releases easily after baking. Put your dough into the form. Wet your hand with cold water and use it to even out the dough, and press it firmly into the form. Use leftover poppy or sunflower seeds to top your ryebread.
Wet a dish towel and put it over the baking form. Leave it to rise at room temperature for 12-20 hours.
Preheat the oven to 180 degrees. Bake your ryebread for 50-60 minutes, until it has a core temperature of 96-98 degrees.
Take the loaf out of the form and let it cool down before you slice it. Ryebread slices are typically 0,5mm-ish thick, but homebaked ryebread is well deserving of slightly thicker slices, in my humble opinion.
Enjoy!
#recipes#bread#danish#rye flour#wheat flour#sunflower seeds#pumpkin seeds#poppy seeds#flax seeds#salt#butter#sourdough
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tryna eat healthy stuff. meat is expensive and im poor so expect a lot of vegetarian food. soup and salad lover. i use the metric system so youre gonna have to translate to imperial on your own.
measurement notes: deciliter are never measured with top, just what fits in the cup. tablespoons correspond to 15 ml, teaspoons to 5 ml. also noteworthy, onions in dk tend to be quite small (about 1-1,5 dl or so) compared to other countries, so if it feels like i'm adding too much onion to something, cut back or even half the amount. same thing goes for apples.
By dish type:
Soup
Salad
Pasta salad
Bread
Snacks
By region:
Indian
Danish
French
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Daal with raita
Ingredients for 4 portions:
2-4 onions, finely chopped
4 cloves of garlic, pressed and finely chopped
1 teaspoon dried chili flakes (2,5 if youre brave)
1 teaspoon turmeric
2 teaspoons ground cilantro
2 teaspoons ground cumin
1 teaspoon ground cardamom
0,5 teaspoon curry
0,5 teaspoon dried ground ginger (or 1 tsp freshly grated)
250g dried red lentils
800g canned chopped tomatoes
5dl vegetable broth
400ml coconut milk
olive oil
salt and pepper
(optional) you can put other veggies in there to make it a mixed vegetable daal. carrots, bell pepper, peas, cauliflower, etc. these are sautéd along with the onions
(optional) for a little extra protein, add a dl or two of quinoa along with the lentils. these won't affect the taste at all
(optional) a handful of fresh cilantro, for topping
Raita
1 handful of fresh mint
2dl greek yoghurt
0,5 cucumber
1 clove of garlic
salt and pepper
Preparation:
Sauté onions and garlic in a pot with plenty of olive oil. Once the onions are starting to clear, add chili, turmeric, dried cilantro, cumin, cardamom, curry and ginger, and let this simmer while stirring for a couple minutes.
Wash the lentils thoroughly and add them to the pot, along with canned tomatoes and vegetable broth. Let it simmer under a lid for 30-45 minutes, until the lentils are soft. Stir the pot regularly, and add a little extra vegetable broth if the consistency becomes too firm.
Add coconut milk and taste test with salt, pepper, chili and cumin.
Serve in bowls along with raita, topping the daal with fresh cilantro
Raita:
Wash and finely chop the mint. Press and finely chop garlic. Grate your cucumber coarsely.
Add all the ingredients to a bowl and mix. Taste test with salt and pepper.
#recipes#indian#daal#raita#onion#garlic#chili#turmeric#cilantro#cumin#curry#ginger#cardamom#red lentils#tomatoes#vegetable broth#coconut milk#olive oil#salt and pepper#mint#greek yoghurt#cucumber#this recipe me attempting to recreate that one daal i got served in a restaurant that slapped absolute ass#its not perfect but its the closest ive gotten so far
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Tomato soup
Ingredients for 4 portions:
2 onions
3 cloves of garlic
1 leek
3 potatoes
3 carrots
3 cans of peeled tomatoes (go for san marzano if possible)
100g of tomato purée
1 liter of vegetable broth
1 teaspoon sweet paprika
1 teaspoon ground cumin
0,5 teaspoon of medium curry
1 teaspoon of salt
1 teaspoon of dried thyme
0,5 dl cream
olive oil
black pepper, freshly ground
(optional) 100g soup noodles
Preparation:
Finely chop the onions. Press and finely chop garlic. Chop the leek into thin rings.
Peel potatoes and carrots and cube them.
Sauté onion, garlic and leek in plenty of olive oil at mid heat, until they are golden and clear. Add paprika, cumin, curry and thyme and let it fry for a couple minutes while stirring.
Add potatoes and carrots, then add the peeled tomatoes, tomato purée and vegetable broth. Bring to a boil and let it simmer for 15-20 minutes.
Blend the soup until the consistency is even. Taste test with cream, salt and pepper. Add soup noodles and let them simmer for a few minutes, until they are cooked.
Serve the soup with ex. garlic bread, or creme fraiche and fresh thyme as a topping.
#recipes#soup#onion#garlic#leeks#potatoes#carrots#tomatoes#tomato puree#vegetable broth#paprika#cumin#curry#salt#thyme#cream#olive oil#black pepper#noodles
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Salad with pear, blue cheese, and raspberry dressing
Ingredients for 4 portions:
200g mixed salad/lettuce
2 conference pears
2-3 spring onions
2-3 stalks of celery
100g bean sprouts
150g blue cheese
25-ish seedless purple grapes
1/3 of a cucumber
Salted almonds (get smoked almonds if you can)
Dressing:
100g raspberries, fresh or frozen
1,5 tablespoons honey
1 tablespoon white wine vinegar
1 tablespoon olive oil
Preparation:
Put raspberries in a bowl. If frozen, give them a minute in the microwave to dethaw. Use a fork to mush the raspberries into a somewhat even consistency. Chunks arent a big deal imo.
Put raspberries and the rest of the dressing ingredients into a container or glass with a lid, and shake until even.
Wash all your greens/fruit. Break salad into bite-sized pieces. Cut the pears and the cucumber into cubes. Chop spring onions and selery. Half the bean sprouts. Crumble the blue cheese into appropriate bites.
Mix everything mentioned so far in a bowl, and turn it in the raspberry dressing. Top your salad with whole salted/smoked almonds.
#this recipe is like. my attempt to recreate a rly pricy salad i love but am too poor to eat on the regular lmao#i hit pretty close i gotta say#recipes#salad#pears#spring onion#celery#bean sprouts#blue cheese#grapes#cucumber#almonds#raspberry#honey#white wine vinegar#olive oil
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Unhinged garlic soup to yeet the common cold into orbit
Ingredients for 4 portions:
90 (ninety) cloves of garlic. 1 whole garlic contains about 8-10 cloves, so youre gonna need roughly 9 of those.
2 onions
1 teaspoon of dried thyme
1.4l chicken broth
Grated parmesan/parmigiano reggiano
2 dl cream
4 tablespoons of olive oil
For topping:
1 lemon
1 pack (5-6 slices) of bacon
200g kale
Preparation:
Casually peel, press and chop your 90 cloves of garlic. Dice your onions as well.
Heat olive oil in a pan and sauté onion, garlic and thyme, until the onions are nice and clear, and the garlic starts to overpower your sense of smell even more than it already was.
Add chicken broth, bring to a boil, and let it simmer under a lid for 20 minutes.
Meanwhile, fry or bake your bacon to the desired crispiness. Once it has cooled, break it into smaller pieces. Wash your kale, and bake it in the oven - or, if you prefer it raw, chop it as is. Cut your lemon into eigths.
Once your soup has simmered, mix it with a handheld blender. Add cream, bring your soup to a boil again, and taste test. Be careful adding too much salt, as parmesan is also very salty.
Put grated parmesan at the bottom of each bowl, pour the soup on top, and squeeze lemon juice over the soup. Top with bacon and kale.
#full disclosure i have not tried this recipe yet but. but fam#fam i love garlic so much this sounds so unhinged#recipes#soup#garlic#onion#thyme#chicken broth#parmesan cheese#parmigiano reggiano#cream#olive oil#lemon#bacon#kale
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French onion soup with cheese bread
Ingredients for 4 portions:
700g onions
6 cloves of garlic
1 teaspoon of sugar
About 2cm of a fresh red chili, or 1 teaspoon of dried chili flakes
2 teaspoons of dried thyme
1l vegetable broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt & pepper
(Optional) Apple cider vinegar
Cheese bread:
8 slices of good bread
125g fresh mozzarella cheese
2 cloves of garlic
Preparations:
Dice the onions, cry if you must. Press and finely chop garlic.
Heat olive oil in a pan. Sauté onions and garlic at middle heat, until the onions are transparent and soft. Add sugar and continue stirring as it caramellizes, and the onions turn a little bit darker.
Add chili, thyme, vegetable broth and balsamico, bring it to a boil and let it simmer for 20 minutes. Taste test with salt, pepper, balsamico, or apple cider vinegar.
For the cheese bread: Cut garlic into halves and rub the bread slices with the garlic, then top with slices of mozzarella. Bake in a preheated oven at 175C (350F) for about 10 minutes, until the cheese has melted.
Serve the soup along with the warm cheese bread, assured that the following day/s will bring you closer with your wife.
#recipes#soup#onion#garlic#sugar#chili#thyme#vegetable broth#balsamic vinegar#olive oil#apple cider vinegar#bread#mozzarella cheese#french
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Spinach soup with green curry
Ingredients for 3-4 portions:
250g fresh spinach
3 parsnips
0.5 onion
2 cloves of garlic
1 small nub of fresh ginger
1 teaspoon of green curry paste
2 tablespoons of lemon juice
0.5l vegetable broth
0.5-1 teaspoon salt
1 pot of fresh basil (save some leaves for serving)
400ml coconut milk
Olive oil, for the initial fry
(Optional) Fresh chili, or dried chili flakes
Preparation:
Coarsely chop your onion, and press/finely chop garlic.
Clean and coarsely chop the parsnip. Peel and grate ginger. Wash the spinach. Pluck all the basil leaves off the stems, and wash these as well.
Heat olive oil in a pot, sauté onion and garlic.
Add parsnips, ginger, curry and chili. Sauté these for 3-5 minutes.
Add vegetable broth, lemon juice, salt, basil and spinach to the pot, and bring it to a boil. Leave it to simmer for 10-15 minutes.
Mix with a handheld blender until the consistency is even. Add coconut milk, and bring the soup to a boil again.
Taste test with salt, lemon, and chili.
#recipes#soup#spinach#parsnips#onion#garlic#ginger#green curry paste#lemon juice#vegetable broth#salt#basil#coconut milk#olive oil#chili
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Salad with strawberries, roasted pine nuts and elderflower
Ingredients for 4 portions:
400g mache, or something similar (baby spinach or salad mixes work just as well)
250g strawberries
30g pine nuts
A pinch of salt
1 tablespoon elderflower concentrate (if all else fails, ikea sells this)
Optionally, 1 handful organic pink rose leaves (These are hard to get a hold of, so don't stress about it. Also please don't eat anything you found in a flower shop, that shit has been doused in pesticides.)
Dressing:
2 tablespoons olive oil
2 teaspoons of lemon zest
1 tablespoon of lemon juice
1 tablespoon of elderflower concentrate
Preparation:
Roast the pine nuts on a hot, dry pan until most are golden or light brown. Add elderflower concentrate and salt to the pan, and mix it around, until the concentrate has evaporated. Leave your hot long nuts on a plate to cool.
Wash the salad and break it into bite-sized pieces. Wash and de-stem the strawberries, and cut them into quarters or slices. If you've somehow aquired a handful of organic rose leaves, wash these as well.
Pour the dressing ingredients into a container or glass with a lid, and shake it in precisely the way you wouldn't shake a newborn child.
Mix the salad, strawberries and dressing in a bowl, and top with rose leaves and pine nuts.
Voila. Simple but amazing summer salad that goes well with anything you could put on a grill.
#recipes#salad#mache#strawberries#pine nuts#salt#elderflower concentrate#olive oil#lemon zest#lemon juice
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