Whole Wheat Waffles

If you’re a waffle fan, please give these a try. Everyone needs a solid waffle recipe in their back pocket, and I’m quite sure these are the end of the waffle conversation for me. You’re looking at the waffles I make for every family brunch. They’re the waffles requested by my seven-year old nephew when he spends the night – the ones he like from breakfast and dinner 😉 And they’re the ones included in Near & Far.

I’ve made them dozens of times, in both Belgian and standard waffle irons. The batter is a combination of whole wheat and all-purpose flours along with rolled oats. This combination conspires with lots of buttermilk to give each waffle a nice, moist interior, and a crisp, and beautifully golden crust. A bit of rice flour (or organic cornstarch) keeps the batter from cooking up damp and heavy. You can also play around with the batter. I tend to keep the ratio of whole wheat to all-purpose flour constant, but sometimes trade in wheat germ for the oats. Or add a bunch of chopped chives and herbs, or a few tablespoons of cacao powder for a chocolate version and chocolate chips when I really want to score points with the kids.

Whole Wheat Waffle Recipe
Whole Wheat Waffle Recipe

A couple pro tips: mix up the dry ingredients and keep in a mason jar(s) for easy morning-of assembly. I sometimes do a double or triple batch of the dry ingredients, divide into jars, and keep them on hand for a last-minute cabin, or brunch adventure. Once you combine the dry ingredients, the batter comes together in a flash with just buttermilk, eggs, and butter.

You can also see them on Tara’s site (Seven Spoons), and Madeline’s too (Madeline Marie). Enjoy! -h

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Thai Zucchini Soup

My intent here was to make a chilled, pureed, Thai curry soup. It would be summery and refreshing, and at the same time, strong with green curry flavor. It would be a fantastic lunch. As you can see from the photos, that is not what happened. Instead, I ended up with a chunky zucchini soup, beautifully spiced with a thin, bright, assertive coconut-lime curry broth. And it was better than the soup I’d originally imagined. Here’s why. The best cooks I know are flexible, observant, adaptable, and resourceful – qualities I try to bring with me when I enter my own kitchen. I went to make lunch, prepped my shallots, chopped my zucchini, and things began to progress through the initial cooking process – shallots sautéed, green curry added in a quantity that was assertive but (hopefully) not over powering, and on and on. As I got to the point in the process when I would have removed the soup from heat, pureeing it into silky deliciousness, I realized this approach was going to be mistake. I could sense, just by looking, the ingredients in the pot would not yield a vibrant, bright green pot of wonder, but instead, something a sad shade of green-brown. Options: I could either boost the color with a bit of spinach greens (which I didn’t have on hand), or come up with another approach. I decided to keep it chunky, thin the broth out, and aggressively bump up the lime so the green curry coconut broth would be light, bright, tangy, and not overly heavy. I served it over some cooked brown rice, and tricked it out with everything within reach at the time: roasted cherry tomatoes, toasted nuts and seeds (just something to bring a contrasting crunch to the zucchini), and some shallots covered in vinegar with a bit of salt for ten minutes at the beginning of the soup making process. So happy things went down this way. For anyone who might try it – this is a super flexible soup, and you might flare it out with a whole other host of things. Leftovers were top notch – we enjoyed them the next day over beautiful egg noodles.

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Summer Aubergine Rolls

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Hi friends, today we are sharing a dinner recipe that we prepared over the weekend. Some of you might recognize these aubergine rolls as they are a summery version of our Involtini di Melanzane recipe. It has always been one of our favorites and there is also a winter version of it in our Green Kitchen Travels cookbook.

This one has a brighter and tangier filling than the original and is baked without the tomato sauce. The filling is made with a mix of asparagus, rhubarb, pesto, pistachios, feta cheese, raisins and cooked quinoa. It is a really delicious filling that could also be served on its own (but it looks so much more impressive tucked inside the aubergine rolls). We served the rolls with a green salad drizzled with a little yogurt dressing. It was totally delicious and would be quite an impressive dish to do if you have friends coming over for dinner. I know we always say this, but do save some time (and effort) and let everybody get involved and help roll. Cooking and eating is so much more fun when the experience is shared.

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We also have some news about upcoming events.

  1. First of all, we are going to Lisbon this coming Sunday (29 May) to promote the Portuguese edition of our first book. We will be doing some interviews and a talk and book signing in the Praça Leya at the Lisbon book fair. The talk is at 7 pm. We’d love to meet some of our Portuguese readers there, so please come by and chat with us!
  2. We also wanted to share some more dates for our exciting launch of Green Kitchen Smoothies in London.
    We will be doing a supper club and Q&A with Mae Deli x Deliciously Ella on Tuesday 7th June and tickets can be booked here (only a few left!). We will also be talking at the Good Roots Festival on Saturday 11th June but unfortunately that is already sold out. There will be one or two more opportunities to get your books signed and have a chat and we will announce those as soon as we have more info.

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Summer Aubergine Rolls stuffed with Quinoa, Rhubarb & Asparagus

2 large aubergines, thinly sliced (approx. 24 slices in total)
olive oil, to brush
sea salt
2 rhubarb stalks, thinly sliced
10 asparagus spears, thinly sliced

½ cup / 100 g uncooked quinoa or 2 cups cooked quinoa (any color)
1 cup / 250 ml water
1 large pinch sea salt

1 cup pesto dressing (see end note)
50 g shelled unsalted pistachio nuts, coarsely chopped
150 g feta cheese, crumbled
1 handful raisins

Preheat the oven to 200°C/400°F.
Arrange the aubergine slices (not overlapping) on two baking trays lined with baking paper. Use a pastry brush to brush each slice with a thin layer of olive oil on both sides. Sprinkle with sea salt and bake in the oven for 13-15 minutes or until very soft and golden. Thinly slice the rhubarb and asparagus and spread out on another baking tray lined with baking paper, drizzle with a little olive oil and sprinkle with sea salt. Place in the oven and bake for 5-8-minutes, or until soft and juicy.

Meanwhile cook the quinoa. Place rinsed quinoa in a saucepan, add water and bring to a boil. Lower the heat immediately and simmer for about 15 minutes, set aside. When slightly cooled, stir through ¾ of the pesto dressing, ¾ of the chopped pistachios nuts, ½ of the feta cheese and raisins. Then carefully fold in the baked rhubarb and asparagus.

Roll the aubergine: Place the grilled aubergine, one by one, in front of you. Add a large spoonful of the quinoa mixture at the bottom of it and roll up lengthwise away from you. Place the rolls on a baking tray with baking paper. Scatter over the remaining feta cheese, a drizzle of the pesto dressing and sprinkle with the chopped pistachio nuts. Bake for 10 minutes at 200°C/400°F. Ready to serve. Serve with a simple green salad of choice and drizzle with yogurt. Enjoy!

Note about the pesto dressing: If you make a batch of homemade pesto, simply add more olive oil and lemon juice to make it thinner. Alternatively buy a store-bought pesto and thin it out with more olive oil and lemon juice.

Italian Cheesecake Jars

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I asked Luise if this was too simple? It’s almost not a recipe, just a quick thing we have been making when we crave dessert but don’t feel like busting out any mixers or even turning on the oven. “What, too simple? That’s my favorite kind of recipe. Nothing can ever be too simple!” she told me. So here it is. A simple Italian twist on cheesecake, served in small jars or glasses. It features two of our favourite summer fruits on a bed of creamy lemon & vanilla mascarpone and the simplest raw crumble you’ll ever make.

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Even though we sometimes make it on regular weeknights, this is the most perfect thing to serve on a summer buffet table. It’s quick and effortless and looks really pretty in small jars or shot glasses. It’s easy to quadruple the recipe too, so you could make 30 jars in no-time.

The crumble is simply made from mashed dates, roughly chopped almonds and a pinch of salt. Simple and crunchy. It also keeps well without going soggy. The mascarpone filling is deliciously decadent. It can be replaced with thick Greek yogurt for a lighter twist. It can also be made vegan by replacing the mascarpone with coconut yogurt or by making the cashew filling from our flower power cake.

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We let the fruit macerate in a squeeze of lemon and honey. It makes it even more flavourful and it also helps the fruit release liquid that will sip down the sides of the jar like a natural fruit syrup. This simple fruit salad is also really good on its own or on top of any breakfast bowl.

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Italian Cheesecake Jars
Makes 8 small jars or 4 larger ones

If making this ahead, we’d recommend only filling the jars with crumble and mascarpone, and keeping the fruit salad in a separate jar until right before serving. Strawberries and peaches are often heavily sprayed so choose organic if possible.

15 strawberries, rinsed and hulled
3 peaches, rinsed
1 lemon, washed
2 tbsp (unheated) runny honey or maple syrup
80 g / ½ cup raw almonds
8 soft dates, stones removed
1 pinch sea salt
250 g mascarpone
½ tsp ground vanilla or pure vanilla extract 
a small handful lemon balm or mint leaves

Cut the fruit in smaller pieces and place in a bowl. Squeeze over 1/2 lemon and 1 tbsp honey, toss and let sit for 15 minutes.

Roughly chop the almonds and mash the dates with a fork. Stir together and divide on the bottom of 8 small glasses or jars. Stir together mascarpone and vanilla, add zest and juice from the rest of the lemon together with 1 tbsp honey, stir until combined and then dollop it into the glasses on top of the date crumble. Add the marinated fruit right before serving them on the buffet table, top with lemon balm and decorate with flower petals, lavender or elderflowers.

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We have developed this recipe for Åhléns campaign Alla Länders Land which focuses on welcoming more food cultures to the Swedish summer table. 

Savoury Buckwheat Granola

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Say hello to your salad’s new best friend. This jar of mustardy granola has become a total game-changer in our kitchen. And if you are like us and often mix leftovers into quick salad bowls, you are soon going to realize its potential. The granola has the most delicious flavour and adds a superb crunch to all types of salads. We don’t see this as a salad topping but instead a filler that you can use instead of cooking a batch of rice, quinoa or millet or whatever you normally use to make something simple and green into a more substantial meal. The granola is also great with soups (perfect for gazpacho!) and on top of grilled feta cheese or on a savory yogurt bowl. There are doubtless lots of other uses that we haven’t tried yet, but we surely will during the summer.

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Savory granola might not be an entirely new concept, but it is a great one. And this recipe is a real winner with tones of mustard, orange zest, thyme and rosemary. It also has an incredible crunch from buckwheat groats, nuts, seeds, rolled rye and oats. So give yourself 10 minutes to mix the ingredients together, shove it in the oven and then use it on almost anything. You can thank us later

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To help you get started, we are also sharing a quick little baked feta cheese recipe and a crunchy green salad which both are optimal paired with the granola. The feta cheese is almost too simple. Bake a block of feta cheese for 10 minutes on 200°C / 400°F, then switch up the temperature to max and turn on the broiler for just a few minutes. Drizzle with olive oil, fresh herbs and a generous sprinkle of savoury granola. We usually serve the cheese as a side dish to share on the table. An extra drizzle of honey will make it even more special.

The salad is a bit of a mash-up between a salad and a slaw. Thinly sliced vegetables and pears are mixed with lettuce, drizzled with a yogurt dressing and then covered in granola. Win!

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Savoury Granola – Salad’s Best Friend
Makes 4 cups / 1 litre
You can of course add or replace any of the seeds, nuts or flakes with what you have in your pantry. If you are looking for a slightly lighter granola you can replace some of the oil with water. Dry spices could also be added instead of the fresh herbs.
Dressing: 
1/2 cup / 125 ml olive oil
2 tbsp grainy mustard
1 tbsp honey (or maple syrup)
zest from 1 orange 
1-2 tbsp finely chopped fresh thyme (leaves only)
1-2 tbsp finely chopped fresh rosemary (leaves only) 
salt and pepper 
Dry ingredients: 
1 cup / 100 g rolled rye flakes (or just oats, if you are sensitive to gluten)
1 cup / 100 g rolled oats
1/2 cup buckwheat groats 
1/2 cup pumpkin seeds 
1/2 cup sunflower seeds 
1/2 cup hazelnuts
Preheat the oven to 180°C / 360°F. Combine all of the dressing ingredients in a large bowl and whisk until smooth. Add all of the dry ingredients to the bowl. Use you hands or a spatula to toss the dry ingredients in the dressing until all is coated. Bake for about 20 minutes or until crunchy and golden, stirring the granola halfway through to prevent it from burning. We usually add some extra herbs after it is baked but this is of course optional. Store in an air-tight jar in room temperature for up to 4 weeks.
Fennel and Pear Salad with yogurt dressing
Serves 4
1 butter lettuce, leaves gently torn
1 cucumber, sliced into rounds
1 fennel bulb, halved and thinly sliced 
1 bunch radishes, thinly sliced
1/2 romanesco or 
broccoli, thinly sliced
2 pears, thinly sliced 
2 tbsp olive oil 
Yogurt dressing
3/4 cup / 20o ml yogurt
10 basil leaves, finely chopped
1/2 lemon, juice
a pinch of salt and a generous grind of black pepper
Prepare all the salad ingredients and place them in a large salad bowl. It’s easiest to use a mandolin to get thin slices. Drizzle with olive oil and toss to combine. Stir together the yogurt dressing in a small bowl. Serve the salad on 4 plates, drizzle with yogurt and top with a generous scoop of granola.

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PS. In case anyone is wondering, the salad plate was a real bargain from a local ceramicist. Apparently it’s a bit uneven so we almost got it for free. A tip is to always ask for their “damaged goods” if you want unique pieces and are on a budget. The apron is from Stone Cold Fox.