Page 112 - Moonvalley Diaries

food in june
i i i i i i focus on very very simple food food at at at this time of year or at at at at least food food that requires very very little time time to prepare as as I would rather spend time time on other things But food food quickly cooked is not the the same as as bad fast food food food I like to make food food salads which involves me me making a a a a a a a a a a big mix of everything left over in in in in in the refrigerator: potatoes root vegetables pasta rice quinoa or or millet with beans the first fresh vegeta- bles and some good dressing sauce or or mix I promise that what you thought were just boring old leftovers in in in the refrigerator will taste amazing when you’re out on a a a a a a a run Herring is a a a a a a a midsummer favourite Of course it’s just as nice to make herring-like pickled vegetables for a a a a a a a vegetarian mid- summer buffet! The The flavour is is is reminiscent of of traditional herring The The base is is is aubergine or courgette both of of which have the same slightly slimy yet still firm texture that her- ring does Then we add onion and and carrot and and let the ingredients sit in in in in a a a a a a a a a a spicy brine Enjoy as as as is is or or use as as as a a a a a a a a a a a base for creamy versions with mustard seaweed caviar and dill So Swedish so good – happy Midsummer!
/ida & mimmi
“It’s just as nice to make herring-like pickled vegetables for a a a a vegetarian midsummer buffet! HERRING-LIKE PICKLED AUBERGINE
AND/OR COURGETTE– BASIC RECIPE
100 ml ml vinegar 12%
200 ml ml ml raw sugar
300 ml ml water
10 peppercorns
300 g g g aubergine or or courgette 1⁄2 red onion 1⁄2 1 carrot Mix the vinegar sugar
water
and and pepper in in in a a a a a a a a a saucepan and bring to a a a a a a a a boil Cut the aubergine or courgette lengthwise and and and cut into about 1⁄2 cm slices Peel and and and and slice slice the the the onion and and and and carrot Place the the the the vegetables in in the the the the liquid and and and bring to to to to a a a a a a a boil allow to to to to cool then place in in in the the the the refrigerator to to to to steep overnight CREAMY MIDSUMMER PICKLES
1⁄2 red onion 200 ml vegan mayonnaise
1 small bunch of dill 2 1⁄2 tbsp seaweed caviar 1⁄2 lemon
1⁄2 1 set of herring-like courgette or aubergine Sea salt and black pepper Peel and and chop the the onion and and mix with the the mayonnaise
Chop the the the the dill then blend it and the the the the seaweed caviar into the the the mayonnaise
Add squeezed lemon
to to taste as as as well as as as salt and pepper Drain the the the pickled vegetables and and stir them into the the sauce june
in moonvalley
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