Apparently an advance copy of our book is on its way to us from across the Atlantic right now. You won’t believe how nervous (and excited) we are to see it. We will have a new post up in just a few days with more info about the book, a few photos from it and a link for pre-ordering. But until then, we have gathered a list of links with bits and bobs that inspire us at the moment. And a recipe for a creamy broccoli soup topped with lemony beluga lentils. We also threw in a gluten free and vegan savory corn biscuit, which goes really well along with the soup.
Big love February
• Luise’s favorite Instagramer, beautiful images of food, flowers and fashion + a behind the lens video.
• Believe that Barley grass powder will be the number one superfood in 2013.
• We’ve got a crush on food illustrations. This blog is a really cute.
• Quan-do, a vietnamese street kitchen that Luise visited when she was in Hamburg, Germany. Make sure to order their Pho & Ginger Lime Tea.
• One of David’s favorite design & interior shop in Copenhagen.
• Happy to be a vegetarian.
• In just a few weeks we will be somewhere around here. Can’t wait!
• Our favorite tea from Hari Tea, Buddha Box.
• A cozy cafe in Christianshavn, Copenhagen. Best soup experience in Denmark.
• Like this online health Magazine.
• Great breakfast place in Södermalm, Stockholm.
• Cooking with this spice a lot.
Creamy Broccoli Soup
serves 4
2 tbsp coconut oil, ghee or olive oil
5 cloves garlic, finely chopped
1 yellow onion, finely chopped
1/4 tsp dried chili flakes
2 heads of broccoli (around 800 – 1000 g), cut into smaller florets and slice the stalk
4 cups water or to cover
1 x 400 ml can coconut milk
5 sprigs of fresh basil, leaves picked (optional)
Lemony Beluga Topping
1 cup / 240 ml raw beluga or puy lentils
2 cups / 480 ml water
2 tbsp olive oil
1/2 lemon, juice and zest
Making the soup: Prepare the vegetables. Heat oil in a large sauce pan on medium heat. Add garlic, onion and chili and fry until fragrant and lightly browned, stir ocassionally. Add broccoli and cover with water, bring to a boil, then lower the heat and let simmer for 20 minutes or until the broccoli is tender. Discard about 3/4 of the water. Add coconut milk and basil to the soup. Use an immersion (hand) blender and mix until smooth. If the soup is to thick add a little of the discarded cooking water. Seasoning to taste.
Preparing the topping: Rinse and drain the lentils. Place lentils and water in a saucepan, cover and bring to a boil. Lower the heat and let gently simmer for 30 minutes or until tender and can be mashed easily between two fingers. Drain any excess water, let cool slightly. Place in a serving bowl, add olive oil, lemon juice and zest. Stir to combine.
Serve the soup in bowls and top with beluga lentils.
Savoury Corn Biscuits (Vegan & Gluten Free)
Around 10 biscuits
This is a savory version of the apple biscuits that we posted a few months back. They have a really nice flavor and texture.
Dry ingredients
2 cups (200 g) gluten free oat flour (make your own by grinding rolled oats in a food processor)
1 1/3 cup (150 g) corn flour
3 tsp arrow root or corn starch
1 tsp baking powder
1/2 tsp baking soda
2 tsp sea salt
Wet ingredients
6 tbsp (75 g) extra virgin coconut oil, room temperature
1 cup plain GMO-free soy yogurt (or yogurt of your choice)
2 carrots, shredded (around 150 g / 2 cups loosely packed)
1 onion, minced or finely chopped
a handful of fresh thyme
Place a baking sheet in the oven and preheat it to 450°F (230°C). Mix together the dry ingredients in a large bowl. Cut the coconut oil into small cubes and add to the flour mixture. Use your hands to combine until everything has a pebbled texture. Add soy yogurt, carrot, onion and thyme and stir around with a wooden spoon until you can work the dough by hand. It can be slightly crumbly but should come together as you kneed it. If it feels too dry you can add a dash more yogurt, and if too wet – more flour. Gather the dough into a ball that you flatten out on a floured surface. It should be around 1 inch thick. Use a biscuit cutter or a 3-inch (8 cm) wide glass to cut out as many biscuits as you can. Gather the rest of the dough into a ball again, flatten it out and cut out the rest of the biscuits. Cover the hot baking sheet with parchment paper and place the biscuits on it. Bake in the oven for 15–16 minutes or until crusty on the outside and slightly moist on the inside. Eat the first ones warm.
Photos by: Johanna Frenkel
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