Hi! After some impromptu away-time from this space while finishing the manuscript for our next book, we are super happy to be back here blogging again. We have got a couple of fun recipes and posts lined up but we are starting off with our favorite meal of the day and a competition with an AMAZING prize! Read below to see how to win a trip for two to Sweden to stay at forest restaurant and resort Stedsans in the Woods.
If you are following us on social media you know how fond we are of porridge. Oat is the quickest and most famous porridge grain but today we are sharing the recipe for another favorite – a simple and warming buckwheat and cardamom porridge topped with Swedish blueberries, nut butter and foamy oat milk. Buckwheat groats take a little longer to cook than oats but they provide a uniquely chewy and soft texture. We cook them with dried prunes or dates for a little sweetness. If you haven’t tried buckwheat porridge before, consider this your role call!
And now on to the competition. In collaboration with Visit Sweden, we are giving away a trip for two to Stedsans in the Woods, a fantastic restaurant experience and resort in the middle of the forest.
To enter the competition, prepare a Swedish inspired breakfast (think porridge, muesli, berries, buttermilk, crisp bread, open faced sandwiches, boiled eggs etc) and share it on instagram using the hashtag #VisitSwedenFood.
Together with a jury from Visit Sweden, we will choose the best contribution and announce the winner on 1 November 2018. The competition is open worldwide.
The price includes flights/transportation for two people, transfer to/from Stedsans in the Woods and one night for two people in a double room at Stedsans in the Woods cabin/tent stay on Thursday, Friday or Saturday from May 2019. See what’s included here.
Buckwheat & Cardamom Porridge with Blueberries
1 cup / 200 g whole buckwheat groats
2 cups / 500 ml water
1 pinch sea salt
¼ tsp ground ginger
¼ tsp cardamom seeds (or ground)
3 dried prunes, stones removed and chopped
wild blueberries (thawed frozen works well)
Oat milk, foamed
Rinse the buckwheat in hot water. Add buckwheat, water and the rest of the ingredients to a sauce pan, bring to a boil and lower the heat. Let gently simmer for about 20 minutes. Stir occasionally to prevent it to sticking to the bottom of the pan. When the water is gone the porridge should be just about ready, but keep stirring for another minute or so to get that dry feeling. Serve in bowls topped with blueberries, nut butter, oat milk, chopped hazelnuts and hemp seeds.
Crisp Bread Sandwich
4 crisp breads or seed crackers
4 tsp butter (sub for olive oil for a plant-based alternative)
4-8 thin slices hard cheese (we use a variety called Prästost), use mashed avocad for a plant-based option
½ cucumber, sliced thinly
8 cherry tomatoes, sliced
sprouts or mini greens
salt & black pepper
olive oil to drizzle
Spread the crispbread with butter. Add a few slices of aged cheese to cover and top with thin slices of cucumber and tomatoes. Sprinkle with mini greens, salt and pepper and drizzle with a bit of olive oil over.
This competition is arranged in collaboration with Visit Sweden.
The value of the price is approx. 2 500€. Any tax will be paid by the winner.