Bönröra

• 2 vitlöksklyftor
• 3 msk olivolja
• 2,5 dl (1 burk) vita bönor
• 3 msk ricottaost
• 2 msk vatten
• några droppar balsamvinäger
• salt & peppar

1. Hacka vitlök. Stek i oljan, ska ej ta färg.
2. Tillsätt bönorna, fräs någon minut till.
3. Lägg alla ingredienser i en skål, mixa.

Från boken "Smaker från Saltå Kvarn"

Risotto - basrecept

• 2 schalottenlökar
• Olja
• 3 dl risottoris
• 2 dl vitt vin
• 1 liter kycklingbuljong (varm)
• 2 dl riven parmesan
• salt & peppar

1. Värm buljongen.
2. Fräs lök - ska ej ta färg.
3. Tillsätt riset, fräs några minuter. Tillsätt vin, rör om hela tiden.
4. Tillsätt buljong lite i taget. Rör om, sänk värmen.
5. Ta bort från värmen, tillsätt parmesan, olja, salt och peppar. 
6. Stek något annat kul vid sidan om (svamp, grönsaker, kött) och vänd in i risotton. Servera.

Shakshuka

• 3 jalapenos (fresh)
• 1 small onion
• 5 cloves garlic
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 can chickpeas
• 2 cans whole tomatoes
• 1 dl water
• 6 eggs

1.  Heat oil, add chopped onions and jalopenos. Cook 6 mins. Add cumin, paprika, garlic chopped). Cook 2 mins.

2. Cursh tomatoes lightly, add to pot. Also add chickpeas and 1 dl water. Cook 15 mins.

3. Add 6 eggs, cover pot. Cook 5-10 mins. Serve with bread.

Stuffed Cabbage / Kåldolmar / Kaalikääryleet

• 1 head Savoy cabbage
• 500 g ground beef
• 1 onion, chopped small
• 2 tablespoons olive oil
• 1 carrot, shredded
• 1 celery stalk, thinly sliced
• 1 parsnip, shredded
• 1,2 dl uncooked rice
• 1 to 2 tablespoons tomato paste
• 7-9,5 dl of your favorite simple tomato sauce or juice

1. Cut the core out of the cabbage but leave it whole. Place it, with the empty core area facing up, in a large bowl. Boil a small pot of water and pour the water over the cabbage and let it sit for ten minutes.

2. Heat the oil in a saute pan. (I like to use the large one I will cook the final dish in — a deep 12-inch saute pan — to save dishes.) Cook the onions until they are soft, add the carrot, celery and parsnip and saute them for a couple extra minutes — until they are also soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.

3. Drain the head of cabbage. Pull off large leaves, cut out the large vein — if the leaf is very large, you can make two rolls from each, if it is smaller, you can cut the vein out partially and pull the sides to overlap before you roll it into one roll. Pat the leaves dry with towels. Roll about 1/4 to 1/3 cup of filling in each leaf (depending on the size of your leaf) and arrange in a large, wide pot.

4. Pour in enough juice or sauce to cover the rolls. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes.

Link

Lentil soup with sausage

• Olive oil
• Italian sausage
• 1 medium onion, diced
• 2 celery stalks, sliced or diced
• 2 medium carrots, peeled and sliced into half-moons or diced
• 2 cloves garlic, sliced
• Salt
• A pinch of crushed red pepper flakes (optional)
• 1 cup brown lentils, sorted and rinsed
• 2 bay leaves
• 800 g crushed tomatoes
• 1,4 l water
• Black pepper
• 7-9 dl shredded or thinly ribboned Swiss chard leaves or kale
• Grated Pecorino Romano cheese to finish

1. Heat olive oil in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes.

2. Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes.

3. Add the lentils, bay leaves, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes.

4. When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves. Serve with cheese.

Link