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Easy-Made Bread Spread

Ten children’s portions as a bread spread

Allergens:
celery
Ingredients
Amount
Baked or boiled celeriac (celery root)
100 grams
Dried chickpeas
150 grams
Olive oil
1 deciliter
Boiled chickpea water
2 deciliter
Lemon juice
1 teaspoon
Cumin
1 teaspoon
Salt
to taste

Method

Soak the chickpeas in a solid amount of water overnight at room temperature. Throw the soaking water and fill fresh water in the pan. Boil until chickpeas are tender. Let cool. Drain the chickpeas and keep the boiling water for later.

 

Have the celeriac and chickpeas in a blender. Add the oil, lemon juice, and cumin. Blend until smooth. Add the used chickpea water till you reach the desired texture. Salt to taste

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Oven-Roasted Celeriac with the Hulk’s Sauce

Ten  children’s  portions

Allergens: celery, milk (and gluten if bread is a side serving)
Ingredients
Amount
Celeriac (celery roo)
1 kg
Olive oil
2-3 tablespoons
Leek
1 piece
Green spinach baby spinach)
100 gr
Butter (or sunflower oil)
150 gr
Salt
to be tasted

Method

  1. Thoroughly wash off dirt from all the nooks and crannies of the celery root. Dry it off

  2. Use your hands and cover the celeriac with a thin layer of oil.

  3. Put it on a sheet pan with parch paper and roast it uncovered in the oven for two hours – 190C. While roasting in the oven, you make the Hulk’s sauce. Split the leek in half lengthwise and wash it thoroughly. Make sure all the dirt is removed.

  4. Slice it into thin half-moons. Use most of the green part.

  5. Melt the butter. Toss the leek and the spinach into the butter. Heat it until the mix sinks and becomes moist.

  6. Put it in a blender, and blend until it becomes a bright green, smooth sauce. Add salt to your liking. Add some water if the sauce seems too thick.

  7. After two hours in the oven, take the celeriac out, and let it sit for about 20 minutes

  8. Cut the celeriac into slices and have it on a piece of bread. Have the children themselves pour the sauce over their dish.

Fun facts

Easily  accessible  local  produce.

An excellent winter vegetable  together with leeks.

Have the children figure out which vitamins are in these vegetables.

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Juicy White Fish with Green Adds

Ten children’s portions

(approx. 50 grams of fish for each child)

Allergens: Fish
Ingredients
Amount
White fish (cod, pollock, pollachius, haddock, or ling)
500 gr
Frozen green peas
500 gr
Fresh snow peas, thinly sliced in rings
100 gr
Leek, thinly sliced in half-moons
100 gr
Pesto or herbal oil
2 dl

Brine

Salting the fish before baking it is essential. White fish needs salt, and brine is easy and the best way of getting it salted. Use 20 grams of salt for one liter of water. Stir until the salt has resolved. Have the pieces of fish into the brine and let them sit for ten minutes. If the pieces are small or thin, five minutes will be sufficient. Use paper to dry off the brine before baking.

Make Your Own Herbal Oil 

Ingredients
Amount
Green fresh herbs
150 gr
Sunflower/rapeseed oil
2 dl
Salt
1 teaspoon

Put rinsed parsley, spinach, dill, the green part of spring onion, and (or) chive in a blender. Add oil and salt. Blend until it warms to 65 C Drain the mix through a cloth. The oil freezes well for at least three months. This oil gives an amazing color touch to this dish!

Baking the fish

Cut nice portion sizes.

Put them on a baking tray. Bake the fish at 120 C until it flakes. (Approx. 10 minutes, sometimes less). Watch the time closely. The fish should be soft and flakey.

Take it out of the oven one minute before you think it is ready!

Green pea puree
Amount
Frozen green peas
500 gr
Shallots or onion
3 tablespoons
Water
3 dl
Sunflower oil
1 tablespoons
Curry powder
1 teaspoon
Salt
1 teaspoon

Method

  1. Heat the oil in a pan.

  2. Finely chop the shallots and fry them in the oil until they become shiny and tender.

  3. Add the peas to the pan. Pour over water. Bring the mixture to a boil.

  4. Use a blender to make it into a smooth puree.

  5. Pour the puree back into the pan and keep it on low heat.

  6. Add curry and salt to taste right before serving.

  7. Heat a little water (approx. 1 cm) in another pan cm). Add sliced leek and sliced snow peas. Boil for 30 seconds. Drain the excess water.

  8. Have the pea puree on a plate and the leek mixture on the side.

  9. Have the fish on top of the puree. (Ensure the excess water/juice does not spill on the plate. The fish should be placed on a piece of paper/towel before plating it).

  10. Decorate with green herbs and pour one tablespoon of the beautiful herbal oil on top.

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Barley Risotto

Ten  children’s  portions

Allergens: Gluten, milk
Ingredients
Amount
Mushrooms (Portobello, Swiss browns, or other)
300 gr
Fresh garlic
1 clove
Shallots
2 pieces
Pearl barley (soaked overnight)
3 dl
Water or broth (Chicken, vegetable or meat)
1 liter
White wine vinegar
1 tablespoon
Parmesan or a local, tasteful white sheese
2 dl
Fresh chopped parsley or other herbs
1 tablespoon

Method

  1. Finely chop shallots, garlic, and mushrooms.

  2. Fry this with butter in a pan until golden.

  3. Add the soaked barley (drain the excess water first).

  4. Add two deciliter fluid (water or broth) and stir while it boils.

  5. Add more fluid when the broth/water is almost absorbed. Continue adding little by little until you have

  6. used the total amount.

  7. Turn the heat down and wait until most of the fluid has been incorporated into the dish. Add shredded cheese. Stir carefully.

  8. Wait a few minutes for the dish to set.

  9. Decorate with fresh parsley or other herbs on top.

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No-cook jam

Ten children’s portions as porridge topping or bread spread

Allergens: None
Ingredients
Amount
Apple with the skin intact
1 piece
Frozen berries (strawberries, blueberries, or other)
400 gr

Method

  1. Have the half-thawed berries in a blender.

  2. Cut the apple into large chunks. Do not peel the apple!

  3. Blend until smooth. The apple skin contains pectin and will thicken the jam.

  4. Keeps in the fridge for 3-4 days. However – it rarely stays there that long. This is a favorite among children!

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