Salat af grønne bønner med dadler, rødløg og hasselnødder

En mættende salat med masser af knas fra både bønner og hasselnødder, sødme fra dadler og honning og kant fra rødløg og citron. Alt i alt en salat der med sine få ingredienser formår at "komme hele vejen rundt" i smagsuniverset. 

- Og vigtigst af alt: den smager fantastisk!

Ingredienser (3-4)
500 g friske grønne bønner
1 lille rødløg
10 store dadler uden sten
20-30 hasselnødder
Dressing:
3 spsk olivenolie
1 spsk citronsaft
1 spsk akaciehonning
Salt/peber

Fremgangsmåde
Nip enderne af bønnerne, læg dem i et fad og overhæld med friskkogt vand hvori de skal trække i 5-10 min. Snit rødløget i fine skiver og hak dadlerne groft. Rist hasselnødderne på en tør pande ved middel varme i ca 5 min før de hakkes groft. Pisk ingredienserne til dressingen godt sammen og smag til med salt og peber.
Hæld vandet fra bønnerne, skyld med koldt vand og bland godt med rødløg og dressing før dadler og hasselnødder drysses over. Lad gerne salaten trække i 1 time ved stuetemperatur før servering.

Chili sin Carne

Hér er min version af Chili sin Carne, hvor de saltsyltede citroner gør retten helt perfekt. 

Jeg ved ikke om eller hvor man kan købe disse saltsyltede citroner, men nemmest er altså at lave dem selv, og selvom det tager 3-4 uger er det i den grad ventetiden værd. 

Ingredienser (4)

2 spsk Olie

1 Løg 

4 Fed hvidløg 

1 Rød chili

4 Gulerødder

1 tsk Spidskommen

1/2-1 tsk Cayennepeber

1 Dåse flåede tomater

2 Dåser røde kidneybønner

1/2-1 spsk Hakkede saltsyltede citroner

2-3 dL Vand

1 spsk Maizena

Salt/peber

Bredbladet persille

Creme fraiche

4 Hårdkogte æg

Ris

Fremgangsmåde

Hak løg, hvidløg, chili og gulerødder fint. Opvarm olien i gryde og steg løg og hvidløg i 2-3 min, hvorefter gulerødder, chili, spidskommen og cayennepeber tilsættes. Steg videre under omrøring i yderligere 4-5 min. 

Tilsæt tomater, bønner, saltsyltet citron og vand, og lad retten simre under låg ved svag varme i 30-45 min. Jævn til sidst med Maizena rørt ud i 1/2 dL vand og smag til med salt og peber.

Server med ris, finthakket bredbladet persille, hårdkogt æg og creme fraiche. 

Æggesalat og Bønnepaté

These two toppings are ideal for a summer picnic!

Ingredients - Egg salad (4 persons)

4 Eggs

1 Apple

1/2 tbs Mayonaise

1 tbs Creme Fraiche

1 tsp Madras curry

Salt/pepper

Chives

Salad leaves (e.g. iceberg)

Directions - Egg salad

Chop up eggs and apple. Prepare a dressing of mayonaise, creme fraiche, and curry. Add the eggs and apples to the dressing and adjust with salt and pepper.

Enjoy with your favorite bread on whole salad leaves topped with finely chopped chives.

Ingredients - Bean paté (4 persons)

250 g Boiled kidney beans

2 tbs Olive oil

1 handfull broad-leaved parsley

1/4-1/2 tsp Cayenne pepper

1/2 Lime

Salt/pepper

1 Avocado

Salad leaves (e.g. iceberg)

Directions - Bean paté

Blend the beans with olive oil and parsley. Adjust with cayenne pepper, lime juice, salt, and pepper.

Enjoy with your favorite bread on whole salad leaves topped with slices of avocado.

Gulerods-Tomat Suppe med Canneloni Bønner

You better make a large portion - this soup tastes even better the following day.

Ingredients (3-4 persons)
2 tbs olive oil
2 Onions
2 Garlic gloves
1/4-1/2 tsp Cayenne pepper
250 g Carrots

250 g Cherry tomatos

9 dL Vegetable soup stock

1-2 tbs Lemon juice

Salt/pepper

400 g Dried canneloni beans 

A handfull fresh basil

100 g Black olives

100 g Parmesan

Directions 

Soak the beans in cold water for 12 hours and boil them according to the manufacturer (alternatively, you can substitute with canned beans). Peel the tomatoes. Do this by making a small cross in the skin before leaving them in boiled water for 30-60 seconds. Run cold water over the tomatoes and the skin can easily be peeled off. Chop up garlic, onions, and carrots.
Heat up the oil in a pot and fry the two kinds of onios for 3-4 minuttes before adding cayenne pepper and carrots. Fry for another 2 minuttes, add soup stock and boil on low heat under lid for 20 minuttes. Blend the soup and adjust with lemon juice, salt and pepper.
By serving, top with fresh basil torn into small pieces, chopped olives, and freshly grated parmesan.

Bonus
Tomatos are said to have a preventive effect against breast- and head cancer plus protective against neurodegenerative diseases. Carrots are rich in beta-carotene (which can be metabolised into vitamin A) dietary fibre, antioxidants and minerals; and the cannelloni beans are a good protein source.

Vietnamesisk Salat med Bønnespirer & Gulerød

Crunchy and delicious - what more to say!

Ingredients (2 portions)
200 g Bean sprouts
2 Carrots
1 Lime
1 tbs Sweet chili sauce
1 tsp fish sauce
1 tbs Sesame seeds
Fresh coriander
50 g Wasabi coated peanuts

Directions
Roast the sesame seeds on a dry pan for approximately 10 minutes and cool off. Mix a dressing of lime juice, sweet chili sauce, and fish sauce. Cut the carrots into very fine shreds (julienne) and mix with bean sprouts, the dressing, sesame seeds and chopped coriader. Just before serving, add crushed wasabi coated peanuts.

Bonus
"Bean sprouts contain a high amount of both vitamin A, B & C, and carrots are rich in beta-carotene (which can be metabolised into vitamin A) dietary fibre, antioxidants & minerals."