Pickles, pickles, and some hummus

Yellow peas hummus with Kimchi oil

SERVES 4–6

INGREDIENTS FOR HUMMUS:

300 ml dried yellow peas 2–3 cloves garlic

3 tbsp unsalted light tahini 1/2 tsp ground cumin

4–5 tbsp lemon juice, to taste 2 tbsp rapeseed oil

salt, to taste

100 ml cooking water

50 ml chives, finely chopped

INGREDIENTS FOR KIMCHI OIL:

150 ml rapeseed oil

50 ml vinegar

1/2–1 tsp Gochugaro (Korean chili powder), to taste

1 small garlic clove, finely minced 1 tsp ginger, finely minced

1 tsp fish sauce

1/2–1 tsp of lime juice

KIMCHI OIL

Stir together all ingredients to kimchi oil, except rapeseed oil and lime juice.

Whisk rapeseed oil into the mixture and add lemon juice to taste. 3. Let it rest for at least 1 hour.

HUMMUS

Place yellow peas in a bowl with 800 ml water and let it soak in the fridge for at least 10 hours.

Drain and rinse peas and place in a medium-sized saucepan with 1000 ml water and 1 tsp salt. Bring to a boil, then lower the temperature and let simmer for 11/2–2 hours. Skim off foam from the peas that rise to the surface in the beginning. Drain, but reserve about 100 ml of the cooking water.

Put 200 ml of the cooked peas aside. Add rest of the cooked peas together with remaining ingredients and 50 ml of the cooking water and 1 tsp salt to a high-speed food processor.

Mix for a few minutes, until smooth. Add more water or salt if desired. Add rapeseed oil and mix for 1 more minute.

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.

Serve kimchi oil peas on a plate and 2 tbsp over the hummus. Drizzle with some extra kimchi oil. Sprinkle with finely chopped chives.

Pickles, pickles, pickles! 

Basic pickling liquid

50 ml 12 % spirit vinegar

100 ml sugar

150 ml water

1 tsp salt (for cucumber pickle)

Seasoning

3 black peppercorns

1 bay leaf

1 star anise

1 ml fennel seeds and/or coriander seeds

1 large cucumber, thinly sliced

50 ml of fresh dill, chopped

300 g of radishes, cut in half

300 g of yellow beets (but feel free to use any beets)

50 ml of fresh chopped herbs 7 tbsp rapeseed oil

100 g cauliflower, cut into florets 100 g cucumber, cut into chunks 50 g red onion, sliced

50 g radish, sliced

100 ml whole coriander leaves, loosely packed

STEP BY STEP

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

Use the basic pickle recipe without seasoning.

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

Wash radishes and trim the root ends just before using.

Place in a clean jar. Pour the pickling liquid over the radishes and leave to marinate at least 8 hours before serving.

Serve in a bowl together with

2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.

YELLOW BEETS

Boil the beetroots in lightly salted water until soft.

Pour off the water and let the beets cool before you peel them and slice into chunks.

Place in a clean jar and pour over the pickle recipe. Leave to cool for at least 12 hours before serving.

Place the beets in a serving bowl. Mix together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.

Sprinkle with fresh, chopped herbs.

CAULIFLOWER MIX

Place mix and coriander in a clean jar. Pour the pickling liquid over and leave to marinate at least 8 hours before serving.

Serve in a bowl together with

2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.

Cucumber salad with lemon zest, dill & sesame seeds

SIDE DISH, SERVES 4

INGREDIENTS

2 cucumbers, thinly sliced lengthwise (preferably with mandolin)

200 ml of fresh dill, save some for decoration

1 organic lemon, zest

2 tbsp white sesame seeds, toasted 2 tbsp rapeseed oil with dill flavour Salt and pepper according to taste rapeseed flowers as decoration (optional)

STEP BY STEP

Place the cucumber on a serving plate.

Mix with dill, lemon zest and sesame seeds.

Spoon over rapeseed oil and season with salt and pepper.

Sprinkle some extra dill (and rapeseed flowers) and serve immediately.