Category: Vegetarian

Vegan pineapple pie

Vegan pineapple pie

I have been cooking a lot of exotic food lately and thus the vegan pineapple pie was born. I love pineapple and to me, there’s nothing as exotic as a pineapple. It makes me think of sunny endless days, good vibes and sunkissed skin. The exact opposite of what’s going on in Sweden at the moment. Although to be fair, I have never seen a pineapple tree grow in Scandinavia.Anyway, wanted to make something to be reminded of everything that’s good in life. And at the moment the grocery shops are filled with beautiful pineapples. Therefore, I decided to make a vegan pineapple pie, to suit everyone’s needs.

As you may have seen on my Instagram stories, I was hired to make a menu for a new Restaurant, called the Rum Shack. And so finally last Thursday it was the sneak preview. It was so much fun to see how well the food was received. It’s like stepping inside a tropical place. Which I for one really need right now. I’m longing for days when the sun never sets, salty hair and flip flops, oh those summer nights.

Anyway, this vegan pineapple pie was born and I hope you like it as much as I do. I have been experimenting with egg replacements and in this recipe, I have used both ground flaxseeds and banana as a substitute.

I found that ground flaxseeds were better to use in the dough and that banana went well with the exotic flavours of the pineapple pie. If you don’t like banana, you can use ground flaxseeds in the filling too.

If you like love all things pineapple here are my top three things you can make from using only one pineapple!

3 ways to use a pineapple or the ever so popular vegan banoffee pie!

 

Tip:

Use 1/2 of a banana instead of one egg when baking. This may give a subtle banana taste to whatever you are baking. 

Ground flaxseeds are excellent for egg replacement. Simply mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and thicker. This amount replaces 1 egg. You can either pre-ground, I use my coffee grinder.

 

Vegan Pineapple pie
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
 

Delicious and creamy vegan pineapple pie 

Course: Dessert
Cuisine: Scandinavian
Servings: 10 people
Ingredients
Crust
  • 300 ml flour
  • 150 gr soft butter (vegan option) in Sweden there's one from Carlshamn mejeri, otherwise you can use raw almond butter too
  • 1 tbsp ground flaxseed mix it with 3 tbsp of water until it's fully absorbed
  • 130 ml icing sugar
  • 1 tsp salt
Filling
  • 450 gr pineapple make sure to squeeze out the excess fluid
  • 100 ml icing sugar
  • 2 tbsp brown sugar
  • 1 tsp vanilla powder
  • 120 gr lemon curd vegan
  • 300 gr oat cream cheese I use oatly på mackan
  • 1/2 banana instead of an egg
Sticky thyme syrup:
  • 200 ml pineapple juice
  • 100 gr brown sugar
  • 2 tsp powdered vanilla
  • 1,5 tsp tried thyme
Topping
  • 200 ml soy ice cream I use tofuline
Instructions
  1. Set the oven to 175 degrees Celcius.

    Pie crust:

    Mix all of the ingredients together for the pie crust. 

    Egg replacement:

    Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and add as you would an egg. 

    Cover the top of the bowl with a damp kitchen towel and let it rest in the fridge for about 30 minutes. 

    Use a round pie tin and distribute the dough evenly. Bake for 15 minutes in the middle of the oven.

    Let it cool.

    Filling:

    While the piecrust is the oven it's time to make the filling.

    Slice the pineapple and cut into chunks. Squeeze out as much moisture as you can. (this is very important, otherwise, the pie will get very watery.)

    Mix the lemon curd, banana, vanilla and brown sugar. 

    Mix the oat cream cheese with the icing sugar and mix it with the lemon curd mixture. 

    Fill the pie crust with the filling and top it with the pineapple.

    Bake it in the middle of the oven for about 30-35 minutes.

    Thyme syrup:

    While you bake your pie, make the sticky thyme syrup.

    Mix all of the ingredients together and bring it to a boil. Let it simmer for 20 minutes until reduced.


vegan pineapple pie

Lentil soup – the Crock Pot way

Lentil soup – the Crock Pot way

Lentil soup is one of my favourite meals during winter. Especially the red lentils. In my opinion, they keep their texture a lot better than other ones. Which makes them the perfect addition to this lentil soup. This lentil soup is packed with flavour and vitamins. One of which is ginger and turmeric, both have wonderful health benefits. Along with that is also has carrots, garlic, mungo beans and tomatoes.

The best thing it’s super easy to make and it really fills you up. Basically, you put all your ingredients in your Crock Pot, put the lid on and let it cook. This is also such an amazing soup to bring for lunch. Pour the lentil soup into a jar and take it to work. You will be satisfied until dinner time, I promise.

 

lentil soup

This post is sponsored by Bagaren och Kocken, and the Crock Pot I use for this recipe is this, which is also on sale right now.

Now as much as I love food, I’m a food blogger after all. However, the everyday meals for 7 people, is really overwhelming for to me too. Also, I have a confession to make, I hate doing dishes. Like a lot. I love it when I can use one pot only. My Crock Pot is my new best friend. It has given me my time back. I don’t have to watch anything. I put all of it in one pot, choose low heat or high heat, set the timer and then go off to running my business. Then it automatically keeps it warm until I turn it off. Such a good kitchen genie don’t you think?

Crock Pot

Crock Pot

Lentil Soup

17th January 2018
: 6
: 10 min
: 6 hr
: 6 hr 10 min
: Very easy

Lentil soup packed with vitamins and flavour all in one pot.

By:

Ingredients
  • 65 gr red lentils
  • 70 gr mung beans
  • 3 smaller carrots
  • 1 large rooted parsley
  • 3 cloves of garlic
  • 2 tbs chopped parsley
  • 2-3 tbs raw grated ginger
  • 1-2 tbs turmeric
  • 2 tsp salt
  • 3 tsp ground pepper
  • 3 tsp flaked chilli
  • 400 gr crushed tomatoes
  • 250 gr water
Directions
  • Step 1 Peel the carrots and the rooted parsley.
  • Step 2 Chop them finely in a mixer.
  • Step 3 Chop the parsley and peel the garlic.
  • Step 4 Place all the ingredients in the Crock Pot put the lid on and set the timer to 6 hours and low heat.
  • Step 5 Let it cook for 6 hours and serve with sour cream.

You can, of course, make this recipe even if you don’t have a Crock Pot. Use a thick bottomed pot and double the water and tomato sauce. Bring to a boil for about 10 minutes and then let it simmer for 6 hours with the lid on. Make sure you keep an eye on it to make sure it doesn’t burn.

lentil soup

Need more Crock Pot recipes? Check out this juicy pulled pork recipe!

Plättar – thin Swedish pancakes

Plättar – thin Swedish pancakes

Plättar are thin Swedish pancakes and is Scandinavian equivalent to the American pancakes. However, in Sweden, it’s a popular afternoon snack as well. We call it Mellanmål, literally translated, in between meals. As a kid I loved them. But we didn’t have a skillet used for that purpose. Which means I had to eat them whenever I was at a Swedish friend’s house. Since plättar, thin Swedish pancakes are indeed a very Scandinavian thing.

However, now I have one from Le Creuset, which I adore. It’s brilliant.

I usually make them either for breakfast or served after I make an artichoke soup. And I’m yet to find a kid who doesn’t love them as much as I do.

They are absolutely best served with freshly whipped cream and homemade strawberry jam. I strongly encourage you to give them a go!

Plättar

7th December 2017
: Makes about 30 plättar
: 15 min
: 30 min
: 45 min
: Easy

Delicious fluffy thin Swedish pancakes, perfect for breakfast and as afternoon snacks.

By:

Ingredients
  • 600 gr full-fat milk or plant-based milk
  • 180 gr flour
  • 2 eggs
  • 0,5 tsp flaked salt
  • 2 tsp vanilla powder
  • 40 gr melted butter plus additional for frying
Directions
  • Step 1 Melt the butter.
  • Step 2 Mix flour, salt and vanilla in a mixing bowl.
  • Step 3 Add half of the milk and whisk quickly.
  • Step 4 Add the egg and the rest of the milk. Make sure there are no lumps.
  • Step 5 Add the melted butter and whisk it together.
  • Step 6 Leave it to rest for about 5-10 minutes.
  • Step 7 Make sure that your skillet is well heated, otherwise, it’s going to stick and you won’t be able to flip them.
  • Step 8 Add the batter to each pocket in the skillet and fry them for about 2 minutes on each side.
  • Step 9 Serve with strawberry jam and whipped cream!

Hasselbat potatoes and a mean kidney dip

Hasselbat potatoes and a mean kidney dip

Everyone loves a good dip, right? This mean kidney dip was not only hit on the Halloween table, but this mean kidney dip goes well with the Scandinavian Friday tacos too. It disappeared quickly from the table at our house. And you will love how easy it is to make.

If you want to make it with non-canned kidney beans, just remember to soak them overnight. I prefer to cook my own beans, but it takes a lot longer. If you use canned ones, just make sure you rinse the beans well before using them. This mean kidney dip is a bit spicy, but you can, of course, use more or less chilli. Some like it hot and some not. Personally, I like it when it’s packed with flavours, but not when it’s hot.

I also made the classical Swedish Hasselback potatoes and made little bats out of them. I really love potatoes and Hasselback is such a delicious way to eat potatoes.

Mean kidney dip

3rd November 2017
: 3
: 10 min
:
: 10 min
: Easy

Easy, creamy mean kidney dip that goes well with many dishes.

By:

Ingredients
  • 250 gr cooked kidney beans
  • 150 gr sour cream
  • 2 tsp chilli
  • 2 tsp cayenne pepper
  • 1 tsp salt
  • 2 tsp olive oil
Directions
  • Step 1 Rinse the beans and mix with a handheld mixer with the sour cream.
  • Step 2 Add the seasoning and mix with olive oil.
  • Step 3 Done!

Jack O’Lantern bell peppers

Jack O’Lantern bell peppers

Jack O’Lantern bell peppers are such an easy and delicious dish to make. We made them for Halloween and will make them again this Saturday for a Halloween party. Bell peppers are easy to make into scary faces and even the kids can help carve them. I filled mine with couscous, but really you can use anything to fill them with anything.

My grandmother used to fill them with minced meat and cook them in tomato sauce. They weren’t Jack O’ Lantern bell peppers but filled bell peppers none the less. I wanted to make me Jack O’Lantern bell peppers vegetarian, thus I skipped the meat this time. If you want them gluten free fill them with rice instead of couscous. I tried a batch with red rice, it came out really delicious.

You can either have this as a main dish or a part of many smaller dishes. You can serve them with Hasselbat potatoes and a mean kidney bean dip.

Jack O'Lantern bell peppers

3rd November 2017
: 2
: 5 min
: 20 min
: 25 min
: Medium

Scary and delicious treats for Halloween.

By:

Ingredients
  • 250 gr couscous
  • 2 tbsp vegetable broth
  • 2 large orange bell peppers
  • 1 small red onion
  • 1 tbsp chopped parsley
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
Directions
  • Step 1 Start by rinsing the bell peppers and take out the core of the peppers. Then carve out eyes and mouth.
  • Step 2 Heat up the oven to 220 degrees Celcius.
  • Step 3 Then cook the couscous. You need 200 gr water for 100 gr couscous. Bring the water along with the broth to a boil in a pot. Pour in the couscous, take it off the heat and put the lid on. Let it rest for 10-15 min. Then season with salt and pepper.
  • Step 4 Chop the red onion into small pieces. And along with the parsley and oil, mix it with the couscous.
  • Step 5 Fill the bell peppers with the couscous and bake in the oven for about 10-15 min, depending on your oven.
  • Step 6 Serve it warm!

Swedish pancakes for breakfast

Swedish pancakes for breakfast

Now, what’s so different about Swedish pancakes you might wonder? Well, first of all, there’s no sugar in the pancake batter at all. Secondly, they are a little bit thicker than the French crêpe. Like most Swedish foods they speak for themselves. No fuss, no muss, it’s what you serve, simple and enjoyable.

Well, because this is me, there’s no such thing as simple. I love colours, textures and flavours! So to this simple, but yet pleasant pancake, I added Nutella, cashews, banana, raspberries and shredded coconut. The colouring comes from beetroot extract, but you can use food colouring. Or even spirulina powder for a green pancake.

However, to tell you the truth, my kids prefer pancakes plain and simple with strawberry jam, which is how we normally eat pancakes in Sweden.

There’s are a few tricks to make really good pancakes. First of all, it’s to make sure that you follow the proportions in the recipe. Secondly, your pancake skillet has to be really hot. A lot of times when pancakes break in the skillet, it’s because it hasn’t been warm enough.

The Swedish pancake recipe is a part of Gram’s weekend bag. You can find the rest of the recipes here. And if you want to read more about Gram’s weekend bag and order your own perhaps, you can find it here.

Swedish pancakes for breakfast

20th October 2017
: 2-4
: 10 min
: 20 min
: 30 min
: Medium

Fluffy Swedish pancakes to makes any day great!

By:

Ingredients
  • 150 gr (2 ½ dl) flour
  • ½ tsp salt
  • 600 gr (6 dl) mjölk
  • 3 eggs
  • 3 tbs butter
Directions
  • Step 1 Start by melting the butter.
  • Step 2 Mix all the dry ingredients in a mixing bowl and add half of the milk.
  • Step 3 Whisk together, and add 1 egg at a time.
  • Step 4 Add the rest of the milk and melted butter.
  • Step 5 Let it rest for 5 minutes.
  • Step 6 Heat up the pancake skillet and add a little butter, bake them for about 1-1,5 min on each side.

 

Scandinavian Friday tacos

Scandinavian Friday tacos

Scandinavian Friday tacos are almost like an institution in Sweden. We call it “fredagsmys” which loosely translates to cosy Friday. Loads of families eat Friday tacos, followed by crips and watching a movie on the sofa. Which sounds kind of relaxing right? True, but when your kids are asking for the same Friday tacos, every Friday what’s a mama to do? You find creative ways to make them differently. However not as differently so that the kids won’t eat them. It’s Friday tacos fun!

It’s also in this week’s Gram weekend food bag! This weekend we have totally embraced the Scandinavian Friday feeling. With the “fredagsmys”, but I have mixed it up a little too. Instead of buying your own tortilla bread, you make it, with beetroot. If the beetroot is too much to handle just skip that step. Because honestly, once you try this tortilla bread, you will always want to make your own. They are easy to make and makes a huge difference taste wise.

Now the trick is that you have to serve the tortillas immediately so that they won’t go stale. You can also wrap them up in baking paper and keep them in the oven on very low heat for a while.

The minced meat is replaced by minced soy and my kids love the vegetarian option. I just changed the meat, to soy mince, without even telling them in beginning and they couldn’t even tell. I really hope that you will enjoy this weekend treat!

The minced meat is replaced by minced soy and my kids love the vegetarian option. I just changed the meat, to soy mince, without even telling them in beginning and they couldn’t even tell. I really hope that you will enjoy this weekend treat!

And to spice it up a little this dish comes with a spicy tomato and mung bean salsa. You can add more or fewer chilli flakes to it, of course, depending on your taste.

When you have “fredagsmys” you also have dessert, it would just not be fair otherwise, right? You’ll find the recipe for a delicious chocolate mousse here.

And the breakfast for this weekend is Swedish pancakes.

Scandinavian Friday tacos

20th October 2017
: 2
: Easy/Medium

Friday tacos served with homemade beetroot tortilla bread and minced soy.

By:

Ingredients
  • For the tortilla bread
  • 150 gr (2 1/2 dl) wheat flour
  • 100 gr (1 dl) water
  • 3 tbs oil
  • 1/2 tsp salt
  • 1 pinch of baking powder
  • 1 beetroot (optional)
  • For the tacos
  • 3,5 dl minced soy
  • 3 tbsp Taco all spice mix (2 tbs paprika powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1 tbs ground cumin, 1 tsp chilli powder, 1 tbs oregano)
  • 140 gr (2 dl) couscous
  • 1 bell pepper
  • 1 avocado
  • 1 red onion
  • For the Bean and tomato salsa
  • 2-3 tomatoes, medium size
  • 150 gr (1,5 dl) mung beans
  • 2 tsp chilli flakes
  • 1 tsp salt
  • 1 tbp oil
Directions
  • Step 1 Start by cooking the mung beans. Bring 300 gr (3 dl) of water to a boil and cook for about 45 min.
  • Step 2 Clean and cut the beetroot into halves. Cook in salted water for about 10-15 min.
  • Step 3 At the same time let about 300 gr (3 dl) come to a boil and cook the minced soy in salted water for about 10 min.
  • Step 4 Pour off the water and heat up a skillet and fry the minced soy. Add the taco all spice mix and if it’s dry add a little water. Let it simmer for 10 minutes on low heat.
  • Step 5 While everything is boiling, you can chop the tomatoes finely for the salsa.
  • Step 6 Add the tomatoes to a bowl and mix them with salt, chilli and oil.
  • Step 7 Chop the veggies for the tacos.
  • Step 8 The beetroot should be ready by now. Blend it with a hand mixer and put the puré aside.
  • Step 9 Time to make the tortillas, mix all the dry ingredients in a bowl.
  • Step 10 Add water, oil and beetroot. Knead it until the dough comes together.
  • Step 11 Divide the dough into 7 pieces and roll each one into a ball. Use a rolling pin on a floured surface to get a thin round tortilla.
  • Step 12 Set the tortillas aside and finish off the mung bean ans tomato salsa. Pour off the water and rinse in cold water. Let it dry a little bit and add the beans to tomatoe mix. Blend well.
  • Step 13 Preheat a pan or skillet. (no oil needed)
  • Step 14 Fry one tortilla at the time, about 1 min on each side.
  • Step 15 Serve and eat immediately!

Savoury pancakes with chanterelle

Savoury pancakes with chanterelle

Savoury pancakes with chantarelle are easy to make, they are glutenfree and versatile! School is now back in full gear and in Sweden is almost time for the autumnal break. This usually gives me a little food angst. Kids home all day, hungry!

In Sweden, we are lucky enough to have served qualitative lunch at school every day. This takes some of the pressure off. We don’t have to pack lunch boxes for our kids and most schools have decent food.

But we all have the same problem after school, making dinner. The hour between getting home and until dinner is served is called the hell hour for a reason. Everyone, including myself, is hungry. Don’t fret, Savoury pancakes with chanterelle are easy to make. You can even prepare it the evening before. And you can fill with basically anything you want. 

Solution to this is Savoury pancakes with chanterelle or any healthy quick food. To save time, make the savoury pancakes the night before. Just make sure that you keep them in an airtight container. And when you heat them up the next day brush with either oil or butter. Now, because it’s still mushroom season, savoury pancakes with chanterelle was a seasonal choice. Also, I love mushrooms. However, it’s easy to make any filling for savoury pancakes. I know a lot of kids don’t like mushrooms, or actually, they think they don’t. A lot of times it’s more of a determination than anything else. For my kids, I can either add bacon to the mix or I just leave the chantarelle out and add either bacon or anything you know that they do like.

To make this completely vegan, you can subsitute the eggs.Ground flaxseeds is a great alternative. 
Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and gluey. 
Use in place of one egg. So for 2 eggs use 2 tablespoons ground flaxseeds and 6 tablespoons of water.

Savoury pancakes with chanterelle

17th October 2017
: Makes 6 pancakes
: 5 min
: 25 min
: 30 min
: Easy

Delicious savoury gluten-free pancakes with seasonal toppings.

By:

Ingredients
  • Pancakes:
  • 120 gr buckwheat flour
  • 300 gr sparkling water or milk
  • 2 eggs
  • 1 pinch of salt
  • 20 gr oil or butter
  • Chanterelle filling
  • 200 gr chanterelle
  • 2 tsp dijon mustard
  • 3 tbsp dried thyme
  • 50 gr grated cheese (I like using a stronger kind of cheese)
  • 100 gr whipping cream/oat cream
  • 75 gr chopped shallot onion
  • 1 tbsp oil or butter
Directions
  • Step 1 Mix buckwheat flour, oil, salt and half of the water/milk.
  • Step 2 Whisk in one egg at a time and add remaining water/milk. Mix until smooth.
  • Step 3 Let it sit for 10 min.
  • Step 4 Heat up oil or butter in a skillet and bake pancakes. 1-2 min on each side or until golden.
  • Step 5 Chanterelle mix:
  • Step 6 Clean the chanterelles and chop with the shallot.
  • Step 7 Heat oil in a skillet and fry the onion for about 5 min.
  • Step 8 Add chanterelle and fry for another 5 min.
  • Step 9 Mix in mustard, cream, thyme, salt, add in the cheese lastly.
  • Step 10 Spread it on the pancakes, about 3-4 tbsp of filling on each pancake.
  • Step 11 Serve immediately!
vegetable I know that they like.

 

Crisp carrot salad –  to go with any dish

Crisp carrot salad – to go with any dish

Crisp carrot salad you say? That goes well with most dished? Yes! Do you ever wish for a little side salad that’s quick to make and it’s not just your usual sliced vegetables? Then this salad is for you. It’s quick, it’s sliced, but with a twist!

I don’t know about you, but I always have a bag of carrots in the fridge. And I’m a little sick to either just grate them or make them into carrots sticks. Wich, of course, is not bad, however, I needed something new. The twist in this salad is the spicy ginger and the apple cider vinegar that gives this crisp carrot salad a stingy and fresh taste. If you would like it a little hotter just add more ginger and/or chilli flakes. This side salad is a fresh addition to any main dish. Especially the Roasted pumpkin risotto.

Crisp carrot salad

13th October 2017
: 2
: 5 min
: 5 min
: 10 min
: Easy

An easy crispy carrot salad with a little sting.

By:

Ingredients
  • 1 large carrot
  • 1 handful pumpkin seeds
  • 1 tbsp apple cider vinegar
  • 1 tbsp oil of your choice, I prefer an oil that has a characteristic taste
  • 1 tsp flaked salt
  • 1 tsp flaked chilli
  • 1 tsp powdered ginger or fresh if you prefer
Directions
  • Step 1 Mix the apple cider vinegar, oil, salt, chilli and ginger.
  • Step 2 Peel the carrots and slice them very thin. (I use a cheese slicer for this.)
  • Step 3 Mix the sliced carrots with the oil mixture.

Roasted pumpkin risotto

Roasted pumpkin risotto

Eek, I’m so excited! Let me present to you, the Roasted pumpkin risotto. This is the first recipe of many for the Gram’s weekend bags. As a collaboration, we are creating recipes for you and your family to enjoy during the weekend.

We thought that this would be a great way to start off your weekend. Using local, seasonal and ecological ingredients for your vegetarian or vegan dinners.

This is really exciting and Gram’s philosophy goes well with my own. In terms of trying to think about the environment all the while, you enjoy food that good for the body as well as the soul. You will find this week’s order here. Delicious Friday dinner with dessert and a lovely breakfast to accompany any Saturday morning!

For the rest of you who ordered last week, here’s this weeks menu. For dinner, Roasted pumpkin risotto with dried cranberries with crisp carrot salad. Dessert is the pumpkin spice nice cream and breakfast is the best overnight bercher you will ever try. I promise.

Now, when you use the pumpkin for these recipes make sure you roast the pumpkin on its own since you need it for both the dessert and breakfast. And unless you really love garlic in your dessert it’s better if you roast the garlic in an oven proof container of its own.

To order next week’s food bag, please do it here.

 

Roasted pumpkin risotto with cranberries

13th October 2017
: 2
: 40 min
: 35 min
: Medium

Savoury and fresh risotto served with seasonal cranberries

By:

Ingredients
  • 1/2 pumpkin (200 gr (2dl) of pumpkin purée)
  • 1 shallot onion
  • 4 cloves of garlic
  • 3 tbsp chopped parsley
  • 300 gr arborio rice
  • 100-200 gr (1-2 dl) apple cider vinegar
  • 600 gr (6 dl) water
  • 1 tbsp vegetable broth
  • 1-2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp rapeseed oil
  • 60 gr dried cranberries
  • 100 gr grated parmesan cheese (optional)
Directions
  • Step 1 Preheat oven to 225 and start by deseeding the pumpkin.
  • Step 2 Drizzle with 2 tsp oil.
  • Step 3 Roast pumpkin and garlic. Roast for about 20-25 minutes.
  • Step 4 Once the pumpkin is roasted extract it from the skin.
  • Step 5 Remember to set 3 dl aside for the nice cream and berher. Before mixing with parsley.
  • Step 6 Put in a mixer along with garlic and parsley. Mix until smooth.
  • Step 7 Chop the shallot and fry it 2 tbsp oil for about 5 min. Add the rice mix and fry until the rice is seethrough about 6-7 min.
  • Step 8 Add half of the water and apple cider vinegar. Cook for about 15 min, stirring frequently. Add rest of the water and apple cider vinegar. Cook for about 15 min more. Keep stirring. The trick to a great risotto is the stirring.
  • Step 9 Add 2 dl pumpkin purée, salt and pepper. Stir until creamy.
  • Step 10 Add dried cranberries.
  • Step 11 Add grated parmesan cheese.
  • Step 12 Let it set for a little while and serve.