Category: Lunch

Beetroot soup

Posted on by Colin Briggs

Ingredients

600g beetroot sliced. Just top and tail, I don’t bother to peel
2 onions diced
1 Tbsp minced garlic
1 Tbsp olive oil
1 Veggie stock cube
1 Tsp black pepper
1 Tbsp lemon juice

Instructions

Wash, top and tail beetroot. Slice into 1cm thick slices. Leave skin on.
Place beetroot in saucepan and just cover with water. Simmer until soft, about 40 Min.
Heat oil in saucepan and sauté onions and garlic till transparent.
Add onions and garlic to beetroot and stock.
Simmer for 5 Min.
Puree the soup with stick blender and season with pepper and lemon juice.

Dehydrating

The soup can be dehydrated and used as a dip or soup.

Make sure you add the minimum amount of water when cooking.

Spread on the solid trays in the dehydrator. Takes about 10-12 hours to dry.

Sweet potato and Pumpkin Soup

Posted on by Colin Briggs

Instructions

You will need a LARGE pot to do this!!!!

We use a 20L pot and make a lot at once, then freeze.

For smaller quantities or pot just divide everything.

Cut up everything BEFORE you start!

6 x tablespoons olive oil

6 x large onions chopped fine

2 x heaped wooden spoons minced/chopped garlic

2 x heaped wooden spoons minced/chopped ginger

1 x level tablespoon Thai curry paste

Add these ingredients to the pot and Caramelize high heat for 5 min. (Fry up in the pot till the onions go slightly brown.)

1 kg washed carrots sliced. Don’t peel, the skin has most of the nutrients.

3 x large washed sweet potato sliced. Don’t peel, the skin has most of the nutrients.

1 x very large pumpkin (35 cm diameter, sorry don’t recall the weight) cut into 2 cm chunks. We do peel this.

Add to the pot and sauté on medium heat for 6 min. You may need to add a cup of water to stop things from burning.

5 x Massel Vegi stock cubes dissolved in hot water.

Dissolve stock cubes in a bowl, then add to pot.

Then add enough water to just cover the vegetables.

Simmer till all veggies are soft.

Use a stick blender to blend everything together.

EAT 🙂

Dehydrating

The soup can be dehydrated and used as a dip or soup.

Make sure you add the minimum amount of water when cooking.

Spread on the solid trays in the dehydrator. Takes about 10-12 hours to dry.

Knekkebrød (Norwegian crisp bread)

Posted on by Colin Briggs
Knekkebrød

(makes 2 sheet pans, approximately 30 breads)

Ingredients:

  • 1 tablespoon honey
  • 600 ml (2 1/2 cups) water
  • 135 g (1 cup) course rye flour
  • 135 g (1 1/3 cups) quick cooking oats
  • 25g  (1/2 cup) wheat bran
  • 80g  (1/2 cup) sesame seeds
  • 60g  (1/2 cup) pumpkin seeds, roughly chopped
  • 60g (1/2 cup) sunflower seeds
  • 45g  (1/4 cup) linseed/flax seeds
  • 1 teaspoon salt 

Preheat the oven to 325° F / 160° C. Cover two sheet pans completely with parchment paper.

In a medium bowl, combine the honey and warm water and whisk to combine.

In a large mixing bowl, mix together the rye flour, oats, wheat bran, seeds and salt. Slowly add in the honey-infused water, stirring until a wet paste forms. Let stand for a couple of minutes so the flour and oats can soak up more of the moisture and you get the right consistency.

Pour half of the mixture over one of the sheet pans and spread evenly and thinly, to the very edges. You can use the back of a spatula, or take plastic wrap over the top of the mixture, pressing down and spreading to get an even thickness across the sheet pan. Do the same for the rest of the mixture and the other sheet pan.

Place both sheet pans in the oven. Bake for 10 minutes then remove from the oven and carefully cut into 15 rectangles per baking sheet. This will make it easier to separate them when they are fully baked.

Place the sheets pans back in oven and bake for another 50-60 minutes, alternating the top pan with the bottom one once through the cooking time. Occasionally open the oven door to release steam. Check the knekkebrød towards the end of the cooking time and look for them being dry and brittle with light browning on the edges.

When finished, break the breads apart gently and let them cool completely on a wire rack. Store in a tight plastic or tin container and they should last for several weeks.

From <https://northwildkitchen.com/knekkebrod/>