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IKEA FOOD

Recipes

Two persons preparing a salad consisting of leek, leaf spinach, carrots and cabbage.
Get a taste for IKEA recipes
And discover a fusion of delicious flavors. Salads, rolls, wraps and dishes encompassing everything from salmon, oysters and shrimps to tasty asparagus and more. Tasty, healthy, sustainable meals for the whole family.
Black, green, rooibos - the new EGENTID tea range has a wide selection of flavors, all available in-store Fall 2018
IKEA EGENTID teas can be used to make a fresh drink from white tea with cherry blossom flavor.
A lovely combination of sweetness and acidity.
White tea and cherry blossom
Makes: 4 cups
Ingredients:
4 bags EGENTID White Tea with Cherry Blossom
3¼ cups hot water
2 red-currant leaves
1 Tbsp. sugar
2 strawberries
Brew and let chill. Serve cold.
IKEA EGENTID teas can be used to make this almost dessert-like, chilled drink with peppermint and cacao flavor.
Almost a dessert in itself.
Peppermint and cocoa tea
Makes: 4 cups
Ingredients:
4 Tbsp. EGENTID Peppermint Tea with Cocoa
4 Tbsp. cocoa mint tea syrup
½ cup double cream
3¼ cups hot water
Brew the tea and water and let chill. To serve, add the cocoa mint tea syrup and double cream. Stir with ice.
IKEA EGENTID teas can be used to make this citrusy lemon grass tea on the rocks.
Light and citrusy.
Lemon grass tea
Makes: 4 cups
Ingredients:
4 Tbsp. EGENTID Herbal Tea with Lemon Grass
1 inch fresh turmeric (peeled and cut into pieces)
3¼ ml hot water
2 lime leaves
1 Tbsp. sugar
Brew and let chill. Top with soda water. Serve on the rocks with a slice of cucumber and a lemon wedge.
IKEA EGENTID teas can be used to make a fresh drink from white tea with cherry blossom flavour.
Cocoa & mint tea truffles
Makes: Approx. 16 truffles
Time: 15 min + 1-2 hours to chill
Ingredients:
4 Tbsp. EGENTID Peppermint Tea with Cocoa, divided into two equal portions
1.5 Tbsp butter
2 Tbsp. cocoa powder
10.5 oz CHOKLAD MÖRK 70%
7/8 cup regular cream or oat cream
4. Stir in the butter. Continue to stir until the mixture takes on a glossy sheen.
5. Pour into a half-quart container and cover with plastic wrap. Leave in the fridge until the chocolate sets, 1–2 hours.
6. Using a mortar and pestle, gently grind the 2 remaining tablespoons of the tea leaves and combine with the cocoa powder. When the chocolate is ready, use a spoon to form small truffles. Roll each truffle by hand until smooth; then roll them in the cocoa-tea mixture. Serve immediately or chill for 30 minutes if soft.
Note: Truffles can be refrigerated in an airtight container for up to 3 days.
A classic flavor combination, chocolate and mint are made truly irresistible in these decadent truffles.
Step by step:
1. In a small saucepan, heat the cream until hot but not boiling and add 2 tablespoons of the tea. Remove from the heat and let steep for 4–5 minutes.
2. Meanwhile, chop the chocolate into chip-sized pieces and place in a bowl. Set the bowl over a saucepan of boiling water to melt the chocolate. Remove from the heat.
3. Pour the cream through a strainer into the bowl of melted chocolate and discard the tea leaves. With a spatula, fold the cream and chocolate together until you have a smooth batter.
IKEA EGENTID teas can be used as spices, too. Visit our website to get the recipe for rooibos tea with marmalade.
Rooibos tea with marmalade
Makes: 1 cup
Ingredients:
1 bag EGENTID Rooibos Tea with Rosehip
¾ cup hot water
1 tsp. apricot marmalade
IKEA EGENTID teas can be used to flavor delicate sauces and syrups for ice-cream and desserts.
Cocoa mint tea syrup
Makes: ¾ cup
Time: 5 min
Ingredients:
½ cup sugar
½ cup water
1 Tbsp. EGENTID Peppermint Tea with Cocoa
Step by step:
1. Combine the sugar and water in a small saucepan and bring to a boil slowly slowly over medium-high heat until the sugar dissolves completely.
2. Add the tea and remove from the heat. Let cool and pour into a jar or bottle with a lid. Store in the refrigerator for up to a week
IKEA EGENTID is our own series of responsibly grown, high quality teas, that can be used to give flavor to delicious desserts.
Pears gently poached in Bergamott and Oak tea
Servings: 4-6
Time: 35-40 min
Ingredients:
3 pears (such as Anjou or Conference)
3 bags EGENTID Tea with Bergamott and Oak
3 Tbsp. sugar
½ cup mascarpone
½ cup crème fraiche
4 Tbsp. pistachios, chopped fine
Honey
4. Blend together the mascarpone and crème fraiche. When the pears are tender, remove them from the pot. Top each with a dollop of the mascarpone and crème fraiche, a generous spoonful of the poaching liquid and a drizzle of honey. Sprinkle with chopped pistachios. Serve the pear slices warm.
Note: For an indulgent breakfast treat, allow leftover pears to cool, then place them in a jar and store in the refrigerator overnight. Enjoy in the morning with yogurt and granola.
In this luxurious dessert, the sweetness of the pears plays beautifully against the pleasing bitterness of the tea. The mascarpone and crème fraiche add a lovely richness.
Step by step:
1. Peel the pears with a potato peeler and cut lengthwise into slices approximately 2 cm thick (you should have about 4 slices).
2. Put the tea bags in a 1½– to 2–quart pot and add 4 Tbsp of water and the sugar. Bring to a boil; then remove from the heat and let steep for 4 minutes.
3. Remove the tea bags. Place the pot back on the stove and bring to a slow simmer over medium heat. Add the pear and cover the pot with a lid. Let simmer slowly for 15–20 minutes.
IKEA EGENTID can be used for spicing up snacks, like these chai and chili toasted chickpeas.
Chai and chili toasted chickpeas
Makes: 9 oz
Time: 35 min
Ingredients:
Approzimately 9 oz canned chickpeas, boiled
1 bag EGENTID Black Chai with Ginger and Elderberries
1 Tbsp. vegetable oil
½ Tbsp. chili flakes
1 tsp. sea salt flakes, crushed
5. Toast in the oven for 30 minutes or until they are golden and crispy.
6. Allow them to cool slightly on the baking sheet before serving.
Note: These are best enjoyed the day they are made, but they can be stored in the refrigerator overnight and eaten the following day.
Spicy, salty and just slightly tangy, these chickpeas are like little firecrackers. The perfect accompaniment to any sparkling drink.
Step by step:
1. Preheat the oven to 400° F.
2. Drain and rinse the chickpeas. Rub them quickly with a towel to get rid of most of the skins.
3. Place them in a bowl and add the remaining ingredients. Toss with your hands to coat evenly.
4. Lay a sheet of parchment paper on a baking sheet and scatter the chickpeas on top.
Try out the yummy IKEA recipe of Yellow peas hummus with Kimchi oil.
Serves 4–6
Hummus:
1 ¼ cup dried yellow peas
2–3 cloves garlic
3 tbsp unsalted light tahini
½ tsp ground cumin
4–5 tbsp lemon juice, to taste
2 tbsp rapeseed oil
Salt, to taste
½ cup cooking water
¼ cup chives, finely chopped
Yellow peas hummus with Kimchi oil
Kimchi oil:
½ cup rapeseed oil
¼ cup vinegar
½–1 tsp Gochugaro (Korean chilli powder), to taste
1 small garlic clove, finely minced
1 tsp ginger, finely minced
1 tsp fish sauce
½–1 tsp of lime juice
Hummus:
1. Place yellow peas in a bowl with 3¼ cups water and let it soak in the fridge for at least 10 hours.
2. Drain and rinse peas and place in a medium-sized sauce pan with 4 cups water and 1 tsp salt. Bring to a boil, then lower the temperature and let simmer for 1½–2 hours. Skim off foam from the peas that rise to the surface in the beginning.
3. Drain, but reserve about ½ cup of the cooking water.
4. Put ¾ cup of the cooked peas aside. Add rest of the cooked peas together with remaining ingredients and ¼ cup of the cooking water and 1 tsp salt to a high-speed food processor.
5. Mix for a few minutes, until smooth. Add more water or salt if desired. Add rapeseed oil and mix for 1 more minute.
6. Heat 1 tbsp of oil in a large frying pan. Toast the remaining peas until crisp and season with salt. Let it cool and mix with kimchi oil.
7. Serve kimchi oil peas on a plate and 2 tbsp over the hummus. Drizzle with some extra kimchi oil. Sprinkle with finely chopped chives.

Kimchi oil:
1. Stir together all ingredients to kimchi oil, except rapeseed oil and lime juice.
2. Whisk rapeseed oil into the mixture and add lemon juice to taste.
3. Let it rest for at least 1 hour.
Try out the yummy IKEA recipe of Salmon rillettes and pickles.
Serves 8, small portions
Salmon rillettes:
4 oz SJÖRAPPORT hot-smoked salmon
4 spring onions
1 tbsp rapeseed oil with butter flavor +
2 tbsp for bread
2 tbsp wild garlic rapeseed oil
1 fresh jalapeño pepper
1 pot growing lemon balm
Salt flakes
4 slices of baguette bread or similar

Pickles:
Basic pickling liquid:
¼ cup 12 % spirit vinegar
½ cup sugar
5/8 cup water
1 tsp salt (for cucumber pickle)
Salmon rillettes and pickles
Seasoning:
3 black peppercorns
1 bay leaf
1 star anise
1 ml fennel seeds and/or coriander seeds
1 large cucumber, thinly sliced
¼ cup of fresh dill, chopped
2 cups of radishes, cut in half
2 cups of yellow beets (but feel free to use any beets)
¼ cup of fresh chopped herbs
7 tbsp rapeseed oil
¾ cup cauliflower, cut into florets
¾ cup cucumber, cut into chunks
¼ cup red onion, sliced
¼ cup radish, sliced
½ cup whole coriander leaves, loosely packed
Try out the yummy IKEA recpie of Salmon rillettes and pickles.
Pickles:
Use the same basic pickle recipe for all the variations of pickles. Boil the vinegar, sugar and water and add spices. Stir until sugar dissolves.

Cucumber and dill:
1. Use the basic pickle recipe without seasoning.
2. Add 1 tsp of salt after sugar has dissolved. Let it cool before you pour it over the sliced cucumber in a clean jar.
3. Leave to marinate for at least 1 hour. Transfer to a serving bowl and mix with chopped dill.

Radishes:
1. Wash radishes and trim the root ends just before using.
2. Place in a clean jar. Pour the pickling liquid over the radishes and leave to marinate at least 8 hours before serving.
3. Serve in a bowl together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.
Yellow beets:
1. Boil the beetroots in lightly salted water until soft.
2. Pour off the water and let the beets cool before you peel them and slice into chunks.
3. Place in a clean jar and pour over the pickle recipe. Leave to cool for at least 12 hours before serving.
4. Place the beets in a serving bowl. Mix together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.
5. Sprinkle with fresh, chopped herbs.

Cauliflower mix:
1. Place mix and coriander in a clean jar. Pour the pickling liquid over and leave to marinate at least 8 hours before serving.
2. Serve in a bowl together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.
Salmon rillettes:
1. Break the salmon up into small pieces in a mixing bowl using a fork.
2. Coarsely chop the spring onions and fry in 1 tbsp rapeseed oil with butter flavor until soft but without browning.
3. Thinly slice half the jalapeño and chop the lemon balm.
4. Mix the spring onion, jalapeño and lemon balm with the salmon. Stir in 2 tbsp wild garlic rapeseed oil and season with salt.
5. Transfer the rillettes to a jar with a tightly sealed lid if not serving immediately. It will keep for about a week in the fridge.
6. Chop the pickled gherkin and finely chop the rest of the jalapeño. Mix.
7. Brush both sides of the bread with rapeseed oil. Grill until golden, about 1 minute per side. Season with salt.

Serve the salmon rillettes in the jar together with grilled bread and pickles.
Try out the yummy IKEA recpie of Cucumber salad with lemon zest, dill & sesame seeds.
Cucumber salad with lemon zest, dill & sesame seeds
Side dish, serves 4

2 cucumbers, thinly sliced lengthwise (preferably with mandolin)
1 cup of fresh dill, save some for decoration
1 organic lemon, zest
2 tbsp white sesame seeds, toasted
2 tbsp rapeseed oil with dill flavor
Salt and pepper according to taste
Rapeseed flowers as decoration (optional)

1. Place the cucumber on a serving plate.
2. Mix with dill, lemon zest and sesame seeds.
3. Spoon over rapeseed oil and season with salt and pepper.
4. Sprinkle some extra dill (and rapeseed flowers) and serve immediately.
Try out the yummy IKEA recpie of Nettle and wild garlic soup with potatoes and onions.
Nettle and wild garlic soup with potatoes and onions
Serves 4

2 onions, peeled
1 large garlic clove
2 potatoes, finely diced
1¾ cups nettles
1 cup of wild garlic (save the flowers if you have them)
4¼ cups of good quality vegetable stock
1 cup of dry white wine
1+2 tbsp of rapeseed oil with butter flavor
Rapeseed oil wild garlic flavor, for drizzling
A squeeze of lemon juice
2 tbsp of pickled wild garlic buds (optional)
Salt and pepper to season
1. Finely dice 1 of the onions. Slice the other one in thin slices.
2. Heat 1 tbsp of rapeseed oil with butter flavor in a large saucepan. Add the onion, garlic and 2/3 of the diced potato and a good pinch of salt.
3. Sweat gently for 5–10 minutes until softened.
4. In another small saucepan, sweat the sliced onion in 2 tbsp of rapeseed oil and a pinch of salt on low heat, stirring occasionally.
5. Add wine to onion, garlic and potato mix and reduce for 5 minutes.
6. Pour in the stock and simmer for 10 minutes.
7. Meanwhile, bring 1¼ cup of water with a pinch of salt to a boil.
8. Add diced potatoes and simmer for 1 minute until soft. Gently take out and let potatoes drain in a colander.
9. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 minutes.
10. Remove from the heat and mix in a blender.
11. Season with salt and pepper if necessary and lemon juice.
12. Ladle into bowls and top with diced potatoes, creamy onions and wild garlic buds and flowers if you have them.
13. Drizzle over rapeseed oil with wild garlic flavor and serve together with your favorite bread and butter with sea salt.
Try out the yummy IKEA recipe of Grilled little gem lettuce with rapeseed mayonnaise and chimichurri.
Side dish, serves 4
Lettuce:
4 little gem lettuces, halved lengthwise
2 tbsp organic rapeseed oil with butter flavor
Sea salt and pepper, to season
2 tbsp of fresh dill

Rapeseed mayonnaise:
2 egg yolks
1 heaped tbsp Dijon mustard
2 cups organic rapeseed oil
1 tbsp lemon juice
1 tbsp vinegar
Salt to season
Grilled little gem lettuce with rapeseed mayonnaise and chimichurri
Chimichurri:
½ cup red wine vinegar
1 tsp sea salt, to season
2 garlic cloves, minced
1 small shallot, finely chopped
1 green jalapeño, finely chopped
¼ cup fresh cilantro, minced
¼ cup fresh flat-leaf parsley, minced
2 tbsp fresh oregano, finely chopped
2 tbsp chives, finely chopped
½ cup rapeseed oil with dill flavor
Mayonnaise:
1. Whisk together the egg yolks, vinegar and mustard.
2. Very slowly, add about half the oil, whisking continuously until thickened.
3. Add lemon juice and continue to gradually add the remaining oil, whisking continuously.
4. Season with salt and store in a sterilized jar.

Chimichurri:
1. Combine vinegar, salt, garlic, shallot and jalapeño. Let stand for 10 minutes.
2. Stir in cilantro, parsley, oregano and chives.
3. Using a fork, whisk in rapeseed oil.
4. Heat up a grill pan or grill over medium heat.
5. Lightly brush with rapeseed oil.
6. Grill the lettuce until outside is lightly charred but inside is still firm, about 2 minutes per side.
7. Transfer to a serving plate and season with sea salt and black pepper.
8. Serve together with rapeseed oil mayonnaise, chimichurri and some fresh dill.
Try out the yummy IKEA recpie of Grilled vegetables with burrata and herby rapeseed oil.
Grilled vegetables with burrata and herby rapeseed oil
Side dish, serves 4

1¾ cups of rinsed broad beans
4 onions, halved lengthwise
4 jalapeños
Salt and pepper, according to taste
2 balls of fresh burrata
A bunch of fresh green herbs
½ cup of rapeseed oil
Lemon juice
A large baguette and butter to serve
1. Blanch the herbs (stems and all) 10-seconds in boiling, salted water
2. Place in an ice bath
3. Drain and blitz together in a blender with the rapeseed oil to a smooth purée
4. Set a coffee filter in a sieve set over a bowl and pour the whole purée into the filter, letting it strain overnight.
5. Season with a few drops of lemon juice and a pinch of salt.
6. Gently brush all vegetables in a few drops of rapeseed oil to cover gently.
5. Sprinkle with salt and pepper.
6. Heat up a grill over medium to high heat.
7. Place the vegetables gently on the grill and cook until tender and lightly charred all over.
8. Open up the broad beans lengthwise and slice the jalapeño.
9. Place all vegetables on a serving tray.
10. Put the burrata balls on top and drizzle with rapeseed and herb oil.
Close-up of cold-smoked salmon tartar in scorched half onions.
Cold-smoked salmon tartar in scorched onions
The onions are an edible case for the
tartar. Use white onions if you
prefer a milder onion flavor.
Ideal to put out as snacks while getting dinner ready.

Serves 4 Time 30min

3¾ cups SJÖRAPPORT shrimps
2¼ cups SJÖRAPPORT cold-smoked
salmon loin
3-4 small silver or yellow onions
1 tbsp white wine vinegar
3 tbsp butter
1 small bunch of lemon balm or other optional herb
Salt and pepper
Croutons heated in butter
Pickled mustard seeds (see below)

Pickled mustard seeds.
4 tbsp mustard seeds
¾ cup water
¼ cup spirit vinegar
½ cup sugar

1. Cut the salmon into cubes, approx.
3-4 mm. Wrap in plastic and put aside.
2. Leaving the peel on, half the onions length-wise from root to top. Brush the section surfaces with oil. Brown the onions, section surfaces down, in a dry frying pan.

3. Put the onions in an ovenproof dish, section surfaces down. Add vinegar and butter in small knobs.

4. Bake in the oven for approx. 10 minutes (175 °C) until soft but not mushy.

5. Peel the onions, remove root and top. Separate the onion layers gently. Place the largest onion “cups” on a serving dish.

6. Mix the salmon cubes with chopped lemon balm, add salt and pepper to taste. Spoon the salmon tartar into the onion cups, sprinkle croutons and pickled mustard seeds on top.

Pickled mustard seeds.
1. Boil all the ingredients and stir until the sugar dissolves.
2. Transfer to a jar and leave to cool. Keep the jar in the fridge and the seeds will keep for several weeks.
Confit salmon with fennel served in a white oven dish, seen from above.
1 pound SJÖRAPPORT salmon fillet, cut into cubes of 1,5 cm
2 tbsp. salt + some for seasoning
1 tbsp. sugar
4 bay leaves
4 sprigs of thyme
1 tbsp. fennel seeds
4 garlic cloves
½ cup black olives
1 tbsp. coriander seeds
1/2 lemon, grated zest and juice
2 cups olive oil, extra virgin
2 fennels
12 Brussels sprouts
1 bunch of radishes with leaves, rinsed
4 sprigs of dill, roughly chopped
4 tbsp. capers
1/2 lemon, juice
Aioli
1. Lightly crush salt, sugar, thyme, fennel seeds, garlic and lemon zest in a mortar.

2. Add capers, radishes, bay leaves and olives to the mixture. Put the salmon fillet in an ovenproof tray and pour the mixture onto it. Turn it gently together. Let it rest for 20 minutes in room temperature.

3. Preheat the oven to 120°C, forced air function, and heat up the olive oil to 40°C.

4. Pour the oil onto the salmon and turn it gently together so that every piece gets covered.

5. Cook in the middle of the oven for about 10 minutes until the salmon almost falls apart when you put a fork into it. Take out the tray and let the fish rest in the oil.

6. Divide the fennel and cut out the root. Slice it thinly.

7. Rip the leaves of the Brussels sprouts and slice the core thinly.

8. Sling the greens with capers, lemon juice and zest, salt and pepper. Put in a nice bowl. Drain of the oil from the salmon and serve all together with aioli as a starter or a light main course.
Confit salmon with fennel and aioli
Salmon gently cooked on low heat with a crispy salad and aioli.

Serves 4 Time 45 MIN
Chilli-tossed shrimps with garlic garnished with parsley, served in a cast iron frying pan, seen from above.
Chilli-tossed shrimp with garlic
Lorem ipsum dolor
A great dish for an outing as it can be cooked over an open fire. Remember not to fry the shrimp for too long as this can make them a bit tough.

Serves 4 Time 10 min cooking

1 pound SJÖRAPPORT shrimps with shell
2 red chillies
2-3 cloves garlic
1-2 cups oil
salt and black pepper
3 tbsp chopped flat-leaf parsley
juice of 1⁄2 a lemon
grilled or toasted bread to serve
1. Defrost and peel the shrimp. Slice the chilli and garlic thinly.

2. Heat up plenty of oil in a pan. Fry the shrimp, chilli and garlic over a high heat for a minute or so until they start to color, and add salt and pepper to taste.

3. Remove the pan from the heat and fold in the parsley. Squeeze over a little lemon juice and serve with grilled or toasted bread.
Chilli-tossed shrimps with garlic garnished with parsley, served in a cast iron frying pan, seen from above.
Salad with spicy salmon and avocado
A green salad with haricot verts, flavors of lime and a horseradish dressing.

Serves 4 Time 25 min

1 pound SJÖRAPPORT salmon fillet
1 cup SÅS PEPPARROT horseradish sauce
1 cup green beans
1 tsp. paprika powder
½ tsp. chilli powder
2 avocados
½ cup mixed green salad
1 lime, juice
¼ cup olive oil, extra virgin
Salt and black pepper

1. Bring 1 liter of lightly salted water to boil. Boil the green beans for 2 minutes, drain off and rinse under cold water to cool down.

2. Preheat a frying pan or grill pan really hot. Season the salmon with salt, black pepper, paprika and chili powder. Grill the salmon on each side for approx. 30 seconds. Put on a tray to cool down and set aside.

3. Turn the beans with the green salad in a bowl. Add olive oil, lime juice, salt and black pepper. Divide the salad on four plates.

4. Cut the avocados in half, take out the core and cut into slices. Put them on top of the salad.

5. Slice the salmon thinly and put it on the salad. Drizzle some sauce over it and serve immediately!
Veggie balls with baked celery root and gremolata served on a plate, seen from above.
Vegetable balls with baked celery root and gremolata
An easy cooked dinner that looks after itself!

Serves 4 Time 1.5 hr

40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
2 small celery roots, well washed
2 tbsp. + ½ cup olive oil, extra virgin
½ cup parsley, roughly chopped
1 lemon, juice and zest
1 garlic clove, grated
2 tbsp. Dijon mustard
Salt and black pepper

1. Heat the oven to 375°F.

2. Put the celery on an oven proof tray and combine with 2 tbsp. olive oil, salt and pepper. Bake for approx. 40–60 minutes until they’re cooked all the way through and the skin is golden brown.

3. Combine parsley, garlic and lemon zest in a bowl with your fingers to a gremolata.

4. Whisk Dijon mustard with lemon juice and the rest of the oil to a vinaigrette. Season with salt and pepper.

5. Fry the vegetable balls as instructed on the package.

6. Cut the celery in smaller pieces. Spread some vinaigrette on a big plate and put the celery and vegetable balls on top. Finish with some gremolata and a few drops of olive oil.
Summer salad with veggie balls served on a wooden plate, seen from above.
A nice salad is a craving during summer!

Serves 4 pers Time 25 min

40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
4 Chioggia beets (or any other kind of beets)
12 green asparagus, trimmed
½ cup tbsp. olive oil, extra virgin
2 avocados
1 garlic clove, grated
1 lemon, juice
4 carrots (different colors if possible)
12 radishes
½ cup sugar snaps, divided in half lengthways
5 tbsp green leaves (e.g. chard, spinach, baby gem), washed
¼ cup mint leaves, roughly chopped
Salt and black pepper

1. Boil 2 of the beets in plain water until soft. Cool down, peel and slice thinly.

2. Preheat a grill pan or a normal pan really hot. Rub the asparagus with 1 tbsp. olive oil and grill until it has a nice color. Put on a plate and season with salt, set aside.

3. Blend the avocados with a stick blender. Combine with garlic, lemon juice and salt in a bowl, set aside.

4. Peel the remaining beets, the carrots and wash the radishes. Slice thinly. Mix with the cooked beets, asparagus, sugar snaps, green leaves, mint, olive oil and lemon juice. Arrange on a plate.

5. Fry the vegetable balls as instructed on the package and rip them on top of the salad. Serve together with the avocado dip.
Summer salad with vegetable balls
Naan bread served on a black plate, seen from above.
Roasted beet relish and vegetable balls & naan bread
An easy cooked dinner that looks after itself!

Serves 4 - 6 Time 2 hours

20 pcs (320 g) of ALLEMANSRÄTTEN vegetable balls
8 beets, washed
Coarse sea salt
1 quantity of naan bread
1 tbsp. sherry vinegar (alt. red wine vinegar)
2 tbsp. olive oil, extra virgin
1 cup Turkish yogurt for serving
2 tbsp. chives, finely chopped

1. Preheat the oven to 325°F.

2. Put the beets in an oven proof tray and cover in sea salt. Make sure the beets are completely covered.

3. Bake in the oven for approx. 1 hour until they are tender all way through. Cool down.

4. Make the naan breeds.

5. Peel the beets and chop them into small pieces, use a food processor and ”pulse” mix it roughly.

6. Dress with some sherry vinegar and olive oil.

7. Fry the vegetable balls as instructed on the package.

8. Put some of the beet relish, a fried vegetable ball or two and a spoon of yogurt on top of each bread. Garnish with some chives.
Roasted beet relish and veggie balls on naan bread garnished with yogurt and chopped chives, served on a wooden board, seen from above.
Naan bread
Salt baked sweet beetroots diced into a relish becomes the best topping on your naan breads!

Serves 12 Time 40 min

2 cups wheat flour
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
½ cup water
2 tbsp. olive oil, extra virgin

1. Combine all the dry ingredients in a bowl.

2. Add the water and olive oil. Mix with a wooden spoon until blended. Flip it onto your worktop and knead it by hand until smooth.

3. Put it back in the bowl. Cover with cling wrap and let it rest for 15 minutes.

4. Flip the dough back onto the worktop and cut it into small squares, 2x2 inches. Roll into balls and flour them lightly. Cover with cling wrap and let it rest for another 10 minutes.

5. Heat up a frying pan on medium/high heat until it slightly smokes.

6. Roll the balls out as thin as you can. Use some flour underneath so that it won’t stick. Cook the bread one by one in the pan for about 30 seconds to 1 minute on each side. Be careful as they get easily burnt. The naan bread is done when it feels light and has a grilled color.

7. Keep the bread under a towel to remain soft.
Vegetable balls with Brussels sprouts and pickled red cabbage served on a wooden plate, seen from above.
Vegetable balls with Brussels sprouts & pickled red cabbage
A lovely green dish, very well balanced with the flavors from the cabbage and herbs

Serves 4 Time 45 min

40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
1½ cups small potatoes
2+2 tbsp. olive oil, extra virgin
1 quantity of pickled red cabbage for serving
1½ cups Brussels sprouts

Herb crème fraîche
½ cup crème fraîche
1 tbsp. chives, minced
1 tbsp. parsley, minced
½ lemon, juice and zest
Salt and black pepper

1. Preheat the oven to 400°F. Put the potatoes in an oven proof tray and combine with 2 tbsp. olive oil and salt. Cook for 25 minutes until they are tender all way through and golden brown.

2. Make the pickled red cabbage.

3. Trim the Brussels sprouts and cut them in half through the root.

4. Fry the vegetable balls with the Brussels sprouts in 2 tbsp. of olive oil until golden brown.

5. Combine the crème fraiche with the minced chives, parsley and lemon juice/zest. Season with salt and pepper. Stir it together. Arrange everything on a plate and finish off with some pickled red cabbage.
Glass jars on a shelf filled with pickled cabbage and red peppers.
Pickled red cabbage
Serves 1 jar
Time 30 min + a week to infuse

¾ cup vinegar
¾ cup water
¼ cup sugar
1+1 tsp. salt
2 bay leaves
1 tsp. coriander seeds
1/2 tsp. chili flakes
4 cups red cabbage

1. Bring vinegar, water, sugar, 1 tsp. salt and spices to boil in a pot. Take off the heat and let it infuse for 30 minutes.

2. Slice the cabbage thinly on a mandolin or with a knife and put it in a bowl. Combine with 1 tsp. salt and leave for 20 minutes to soften. Discard the liquid that comes off the cabbage and put the cabbage in a pickling jar.

3. Strain off the vinegar liquid and pour it over the cabbage. Put on a lid and let infuse in the refrigerator for at least one week before serving.
Radicchio and walnut salad with veggie balls served on a dark gray plate, seen from above.
Warm radicchio and walnut salad with vegetable balls
Grilling the radicchios brings out the flavors from the salad, which suits perfectly with the walnut sauce!

Serves: 4 Time: 50 min

40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
1 quantity of walnut sauce (see adjacent recipe)
1 large or 2 small radicchios
1 + 2 tbsp. olive oil, extra virgin
1 lemon, juice
Salt and black pepper

1. Make the walnut sauce.

2. Cut the radicchios in quarters or halves depending on size. Rub them with 1 tbsp. olive oil. Grill or fry on high heat until they are almost burnt and have a golden brown color.

3. Fry the vegetable balls as instructed on the package.

4. Rip the salad into flakes and put it on a big serving plate. Rip and put vegetable balls on top and drizzle on some walnut sauce. Finish with a few sprinkles of olive oil, lemon juice, salt and pepper.
Close-up of whole and cracked walnuts.
Walnut sauce
A delicious sauce that can be served warm or cold. A tip is to use it as a dip sauce together with vegetables served as snacks.

Serves: 4 Time: 50 min

3½ cups milk
1 yellow onion, sliced
3 garlic cloves, sliced
2 bay leaves
3½ tbsp butter
½ nutmeg, grated
½ tsp. salt
1 cup walnuts
2 tbsp. water
½ tsp. salt
7 oz stale bread (preferably sourdough), roughly chopped
Black pepper
1 tbsp. sherry vinegar (alt. red wine vinegar)

1. Boil milk with onion, garlic, bay leaves, butter, grated nutmeg and salt. Take the heat down and simmer for 20–30 minutes.

2. Preheat the oven to 350°F. Put the walnuts on an oven proof tray and combine with water and salt. Roast in the middle of the oven for 10 minutes.

3. Remove and discard the bay leaves. Add the bread and 2/3 of the walnuts into the milk. Let the bread absorb the liquid. Add the vinegar and black pepper. Blend everything with a mixer until it’s smooth. Pour the hot sauce in a nice bowl, chop the remaining walnuts and place on top.
Veggie balls in tomato sauce with poached eggs served in a cast iron frying pan, seen from above.
Huevos rancheros con vegetable balls
This is a perfect ”all in one pot dish” and the taste when dipping rye bread in the delicious sauce is beyond words.

Serves: 4 Time: 35 min

40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
2 onions, finely chopped
2 red peppers, finely chopped
2 garlic cloves, finely chopped
2 tbsp. olive oil, extra virgin
1 tsp. smoked paprika powder
½ tsp. cayenne pepper
1 tsp. sugar
1 tsp. cumin
1 can of blanched tomatoes
1 lime, juice
Salt and pepper
4 eggs

1. Fry onions, red pepper and garlic in a frying pan in olive oil until it becomes golden brown and tender.

2. Add all the spices and the tomatoes. Mash the tomatoes with a spoon into smaller pieces. Simmer for 5–10 minutes and season with salt and pepper.

3. Fry the vegetable balls as instructed on the package.

4. Take down the heat to the lowest level of the tomato sauce and add the vegetable balls. Give it a stir and make 4 “holes” in the sauce. Crack an egg into each hole. Put a lid on the pan and cook for another 5–10 minutes, until the egg whites are set. Sprinkle coriander and chives on top and serve with rye bread.
Veggie ball wrap with avocado served in parchment paper hold together with a string.
Vegetable ball wrap with avocado
A soft and tender wrap with avocado, hummus and vegetable balls.

Serves: 4 Time: 30 min

40 pcs (640 g) of ALLEMANSRÄTTEN, vegetable balls
4 tbsp. of hummus
4 sheets of BRÖD TUNNBRÖD soft thin bread
2 avocados
4 spring onions, finely sliced
¼ cup mint leaves, roughly chopped
1 tbsp. olive oil, extra virgin
½ lemon, juice
Salt and pepper

1. Spread out the soft thin bread on the worktop. Take half an avocado and spread it out by mashing it with a fork. Next to the avocado, spread out some of the hummus.

2. Combine spring onions, mint, olive oil, lemon, salt and pepper. Divide it on top of the avocado and hummus.

3. Oven roast or pan fry the vegetable balls as instructed on the package. Put them on a piece of paper to dry. Rip them in half and put them on top. Roll it up tightly, and wrap them in some parchment paper.
Mini wrap rolls with marinated salmon and mustard sauce served on a marble tray decorated with salad leaves and picked herbs, seen from above.
Mini wrap rolls with marinated salmon and mustard sauce
Quick and easy made food, perfect as a welcome toast, for the picnic or the buffet.

Serves: 4 Time: 15 min

2 slices of BRÖD TUNNBRÖD soft thin bread
7 oz (200g) SJÖRAPPORT cured salmon
3½ tbsp butter, room temperature
1 cup SÅS SENAP & DILL sauce for salmon
½ cup salad mix
½ cup picked herbs for garnish

1. Butter the bread and add slices of salmon on top.

2. Cover the salmon with sauce and salad. Roll up and cut into ¾ inch pieces. Place it on a nice tray with the cut side up.

3. Decorate with salad leaves and picked herbs. Drizzle some sauce on top and serve.
Waffles with shrimps garnished with asparagus, seen from above.
Waffles with shrimp
Trust us, once you pair your waffles with savory toppings like silky, salty salmon, there will be no turning back.

Serves: 4 Time: 25 min

8½ oz (240 g) VÅFFLOR waffles
1 pound (500 g) SJÖRAPPORT shrimps with shell
¾ cup crème fraîche
1⁄2 of a red onion, finely chopped
1 bunch of asparagus
½ cup sugar

1. Defrost the waffles and fry them in a skillet with butter until they’re golden brown. Season with a bit of salt.

2. Mix the crème fraîche with the chopped onion in a small bowl.

3. Cut the asparagus on the bias into 1-inch pieces. Sauté for about 3 minutes until crisp-tender, stirring often.

4. Top the waffle hearts first with the crème fraîche and onion mixture, layering on 3 or 4 peeled shrimp, and top it off with the asparagus.
Waffles with various toppings, such as marinated salmon, dried cranberries with a mix of cress, leek and carrots and pomegranate seeds mixed with cottage cheese
Waffle party with various toppings
Savory waffles with fresh and healthy toppings like cottage cheese, lingonberries, vegetables and marinated salmon.

Serves: 4 Time: 20 min
Gardener’s waffles
8½ oz (240 g) VÅFFLOR waffles
1½ cup cottage cheese
1 carrot
4 inches of leek
1 tray of cress
¼ cup dried cranberries

Peel and grate the carrot. Slice the leek finely. Cut the cress and combine it with the carrot and leek in a bowl. Prepare the waffles according to the instructions on the package. Add cranberries and shuffle around with a fork. Place a dollop of cottage cheese on each waffle heart. Add the carrot and leek salad.
Fisherman’s waffles
8½ oz (240 g) VÅFFLOR waffles
7 oz SJÖRAPPORT cured salmon
2 tbsp. SENAP GROV
whole-grain mustard
¾ cup crème fraiche
2 stems of dill

Mix mustard and crème fraiche in a bowl. Prepare the waffles according to the instructions on the package. Place one slice of marinated salmon on each waffle heart. Add a spoon of mustard crème fraiche and decorate with a sprig of dill. carrot and leek salad.
Lumberjack’s waffles
240 g VÅFFLOR waffles
1¼ cup cottage cheese
¾ cup fresh lingonberries (alt. pomegranate seeds)
2 stems of fresh mint

Prepare the waffles according to the instructions on the package. Place a dollop of cottage cheese on each waffle heart and add lingonberries. Garnish with a few leaves of mint and serve.