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
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
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Thoroughly wash off dirt from all the nooks and crannies of the celery root. Dry it off
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Use your hands and cover the celeriac with a thin layer of oil.
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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.
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Slice it into thin half-moons. Use most of the green part.
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Melt the butter. Toss the leek and the spinach into the butter. Heat it until the mix sinks and becomes moist.
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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.
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After two hours in the oven, take the celeriac out, and let it sit for about 20 minutes
-
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.
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
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Heat the oil in a pan.
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Finely chop the shallots and fry them in the oil until they become shiny and tender.
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Add the peas to the pan. Pour over water. Bring the mixture to a boil.
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Use a blender to make it into a smooth puree.
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Pour the puree back into the pan and keep it on low heat.
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Add curry and salt to taste right before serving.
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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.
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Have the pea puree on a plate and the leek mixture on the side.
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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).
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Decorate with green herbs and pour one tablespoon of the beautiful herbal oil on top.
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
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Finely chop shallots, garlic, and mushrooms.
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Fry this with butter in a pan until golden.
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Add the soaked barley (drain the excess water first).
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Add two deciliter fluid (water or broth) and stir while it boils.
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Add more fluid when the broth/water is almost absorbed. Continue adding little by little until you have
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used the total amount.
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Turn the heat down and wait until most of the fluid has been incorporated into the dish. Add shredded cheese. Stir carefully.
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Wait a few minutes for the dish to set.
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Decorate with fresh parsley or other herbs on top.
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
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Have the half-thawed berries in a blender.
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Cut the apple into large chunks. Do not peel the apple!
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Blend until smooth. The apple skin contains pectin and will thicken the jam.
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Keeps in the fridge for 3-4 days. However – it rarely stays there that long. This is a favorite among children!
