corn flourIf needed to thicken the finished course
Clean the beans under running water.Add them with a tbsp of salt in a pot. Fill up water so the water cover the beans. Let stay under water for at least 5 hours (recommended 12 hours or overnight)
After the 5 - 12 hours remove the water and flush the beans under water.
Add the beans, 1 tbsp salt and 1.5 liter water in a pot.Heat it up and let it simmer for 1 to 1.5 hours (the depends on the beans). Stir the beans now and then.
When the beans are soft (Al dente) add 1.5 tbsp spirit vinegar
When the beans are soft (Al dente) add 2 -3 tbsp syrup
Stir everything together if you will eat it direct and the brown beans are not tick enough you can add some corn flour. If you plan to eat the beans a day later or freeze it in this would not be needed though the beans will be thicker after a while.
This is a fantastic course which take some time but almost no work to do.
In Sweden you serve it with potatoes (cocked or fried) and bacon or meatballs.
Saltwill normally not be needed if correct bouillon mix is done
Slice the tomatoes and chop the onion. grate the parmasan cheese. Mix together the bouillon.Measure up the white wine in a cup. measure up the correct amount of rice
Heat up some olive oil in a pot and add the onion. after a few minutes lower the temperature and add the rice and fry it together for a few minutes.
Add in the white wine and let it simmer on low temperature for 3 - 4 minutes.
Add in little amount of the bouillon and let it simmer. Now it's the time to add the sliced tomatoes (or the tomato pure). Every time the when you see that the mix start to thicken add a little more bouillon. Just let it simmer slowly at a low temperature and steer now and then so you don't burn it.
When all the bouillon is used up or the rice is soft (it will take about 35 - 45 minutes), add the grated parmasan cheese and steer / mix it together
Wonderful dish where a salad and a glas of good red wine fits perfect.
Heat up the oven to 180°C. At the same time clean and slice the potatoes in half (if bigger potatoes cut one to four pieces).Smash the garlic cloves in their skins. Cut the rosemary sprigs and wash them
Put them in a bowl with a lid.Add salt on top, close the lid and shake them so the salt covers all potatoes.Add the olive oil, close the lid and shake the bowl.
Put the potatoes in and oiled in ovenproof dish. Add the smashed garlic cloves and mix it together.Add the rosemary sprigs on top of the mix
Insert the ovenproof dish with the potatoes, rosemary and garlic in the lower half of the oven.Bake it for about 50 minutes. Take it out every 15 minutes and stir the mix.
This is the type of vegan fish filet we used for this recipe. Patrik who eat fish when close to the ocean, was surprised about how good they make this vegan fish with considering of both consistence and smell.
Mix the flour, baking soda and the saltAdd the beer slowly while constantly stirringBatter should be thick enough so that it sticks on fish filletsLet it stand for 20 minutes
Dry the fish file and add salt, pepper and some flour on both sides.
Heat up ca 1/2 cm of rapeseed oil in a pan (should be around 175°C)Dipp the fish file in the batter, let them drain so the layer of batter does not become to thickAdd three pcs of dipped fish file in the pan (do not add to many because it will cool down the oil)
When golden brown turn them over and fry them on the other side