date loaf

Date loaf
makes 12 slices
50 g rolled oats
3 dl plant milk
240 g wholemeal flour
1 tsp baking powder
10 dates pitted and chopped
70 g dried cherries
1 tsp ground cinnamon
1 egg
3 tbsp. almonds roughly chopped
1/2 tsp sea salt
for sprinkle:
2 tbsp almonds roughly chopped
1 tbsp poppy seeds
Put oats and milk in a bowl and let soak for 30 min. Preheat the oven to 360F/180°C. Line a bread form with parchment paper.
Sift the flour and baking powder into the bowl with milk and oats and stir in the dried fruit, cinnamon, sea salt and chopped almonds. Lightly beat the egg and add to the mix. Mix all well together.
Pour batter into the lined bread form and smooth the top. Sprinkle with almonds and poppy seeds.
Place in the oven and bake for around 45 min. or until golden and baked through.

céleriac rémoulade and more…

Céleri Rémoulade
(see pic. 2 & 3)
1 grated apple 
100 g celeriac julienne cut
1/2 tbsp dijion mustard
1 dl sour creme
1 tbsp lemon juice
1/2 celery finely chopped
Heat the skillet on low heat. Grate the apple and add to the skillet. Do not stir or move the apple until golden and caramelised. Then stir and flip onto the uncooked side until all the grated apple is golden and caramelised.
Cut the celeriac into julienne strips and add to the skillet and turn of the heat and leave it for a minute.  
Place it in a bowl and in the fridge to cool down.
In a new bowl mix sour creme, mustard, salt, pepper and lemon juice. When the celeriac/apple thing has cooled down mix with the dressing.
Place the rémoulade on the rye bread and garnish with fin cut celery.
Mash spread with grilled celeriac
(see pic. 1 & 4)
250 g celeriac
1/2 l. bouillon water 
0.7 dl oil
apple cider vinegar
1/2 tbsp dijion mustard
pinch of nutmeg
Put bouillon water in a large pot. Cut the celeriac up in chunks and add to the water. Cook until tender. Remove from heat and strain water from pot. Add vinegar, olive oil, salt, pepper, nutmeg and mustard. Mash with a fork or potato masher. 
Grilled celeriac:
Cut 2 pieces of celeriac. Make them same size as the bread you’re using and 5mm thick. Blanch the celeriac (use the bouillon water from the rémoulade) for 2 minutes remove from water and pat dry.  Marinate the celeriac with salt, pepper and olive oil before placing them on the hot grill pan. Place something heavy on top of the celeriac to press them down. Cook them on one side until the celeriac have charred and flip and cook until the other side is done. 
Place the mash on the rye bread and on top place the grilled celeriac. Drizzle with olive oil and garnish with finely chopped celery.


olive oil
25 g butter
250 g chanterelles
1 medium onion peeled and finely chopped
1 clove of garlic minced
pinch of sea salt
pinch of pepper
1 tsp dried rosemary
1 dollop sour creme
zest from 1/4 lime
Start by trimming off the bottom of stems and then brush them gently.
Heat olive oil and butter in a skillet on medium heat. Add garlic and onions to the skillet. When golden add the chanterelles. Sauté until the chanterelles are tender (about 10 min). Add salt, pepper, dried rosemary, lime zest and a dollop of sour creme stir and let simmer for 2 minutes. Toast a piece of rye bread and arrange the chanterelles on top.