Meal-Prep

Mushrooms, cream, and buttery mash - essential components for surviving Sweden’s long autumn and winter. This warming, satisfying dinner is easy to make and produces excellent leftovers for lunch boxes. Ingredients For the Potato Purée 1 kg floury potatoes 1 liter water 1½ tbsp salt 200 ml cream (2 dl) 100 ml whole milk (1 dl) 100 g butter For the Creamy Mushroom Mince 250 g mushrooms (forest mushrooms and/or chanterelles) 1 yellow onion (optional) 2 garlic cloves (optional) 1 tbsp Japanese soy sauce (optional) a pinch to a handful of dried chanterelles or other dried mushrooms 1 tbsp butter salt 2 tbsp neutral rapeseed oil 400 g veggie mince 500 ml cream (5 dl) 1½ tbsp chanterelle fond (mushroom concentrate) 2 tbsp blackcurrant jelly or raw stirred lingonberries 6 juniper berries, crushed freshly ground black pepper Raw stirred lingonberries for serving Instructions Make the Potato Purée Peel potatoes and place in a pot with cold water. Drain and refill with 1 liter fresh water. Add salt. Boil until soft, about 15-20 minutes. ...

Four delicious bar recipes perfect for hiking, workouts, or snacks. Choose between sweet energy bars (no-bake chocolate, baked fruit and nut, or quick outing bars) or savory vegetable bars. Recipe 1: No-Bake Chocolate Energy Bars Makes: Approximately 10 bars Time: 15 minutes + chilling Cost: About 2 kr per piece Ingredients 6 fresh pitted dates 400 ml oats (4 dl) 100 ml peanut butter (1 dl) 50 ml cold coffee (½ dl) 50 ml cocoa powder (½ dl) 1 pinch salt 1 pinch vanilla powder water as needed Instructions Core and chop the dates finely. Combine half the oats, peanut butter, cold coffee, cocoa powder, and chopped dates in a mixer. Process until completely smooth. Add salt and vanilla powder. Mix briefly. Add water if needed to achieve proper texture. Stir in the remaining oats without mixing them completely smooth. Roll mixture into a long rope and cut into 2-3 cm pieces. Refrigerate or freeze until ready to serve. Storage: Freeze individual pieces for extended storage. ...