The recipes from the ladies’ dinner

Here are the recipes from the ladies’ dinner. It was great fun meeting everyone and cooking the meal!

Cashew dip
4 portions

2 dl natural cashew nuts
2 cm peeled ginger (cut into small pieces)
1 teaspoon curry powder
½ pot fresh coriander
salt and pepper

1. Soak the cashew nuts in cold water for about 1 hour.
2. Pour out the water. Mix the nuts thoroughly with the ginger, curry powder and coriander in a food processer. Add a little water to obtain the right consistency. Add salt and pepper to taste.
3. Serve the dip together with stalks and florets of raw vegetables such as carrots, cauliflower, celery, radishes and so on.

Dietary notes:
This dish can be eaten by everyone – the dip contains no gluten, lactose, milk protein or egg.

Almond potato and Jerusalem artichoke soup with smoked salmon
4 main-course portions or 6-8 first-course portions

250 g almond potatoes
250 g Jerusalem artichokes
1/4 leeks
1 garlic clove
1 tablespoon olive oil
½ dl white cooking wine
5 dl chicken stock (water and stock cube or condensed stock)
1 ½ dl whipping cream
1 ½ dl milk
Salt and pepper
1 lemon
100 g smoked salmon
1 pot of chives

1. Peel and cut the potatoes and Jerusalem artichokes into pieces. Trim and rinse the leeks, peel the garlic. Slice the onions. Slice the leeks.
2. Fry the vegetables in the olive oil. Add the cooking wine and then the chicken stock and cook until the potatoes and artichokes are soft. Mix with a hand mixer until the soup is smooth and creamy. Add the cream and milk, bring to the boil and add salt, pepper and a little fresh lemon juice to taste.
3. Cube the salmon and chop the chives. Mix and place in spoons and serve together with the soup.

Dietary notes:
Carefully read the ingredients of the stock/condensed stock. Otherwise this dish contains no gluten or egg.
For lactose-free: use non-dairy whipping cream and milk.
For milk protein-free: replace the cream and milk with oats-based, soya-based or rice-based products.

Corn-fed chicken with dal – Indian lentil and vegetable curry
4-6 portions

2 onions
2 carrots
4 potatoes
2 garlic cloves
2 tablespoons rapeseed oil
1 ½ teaspoons coriander
1 teaspoon ground cumin
2 millilitres ground cinnamon
2 tablespoon shredded fresh ginger
400 g crushed tomatoes
400 ml coconut milk
3 dl vegetable stock (water and stock cube or condensed stock)
2 dl red lentils
Salt and pepper
1 lime
600 g corn-fed chicken fillet
2 tablespoons butter or margarine
Naan bread

1. Set the oven to 125°C.
2. Peel the onions, carrots, potatoes and garlic. Slice the onions, cube the carrots and potatoes, shred the garlic.
3. Gently fry the onions and garlic in the oil until they start turning golden-yellow. Fry together with spices for about a minute, then add the carrots, potatoes and ginger. Pour in the tomatoes, coconut milk and vegetable stock. Let it simmer gently for about 10 minutes. Add the lentils and cook gently for about 30 minutes or until the lentils are tender. Add salt, pepper and pressed lime juice to taste.
4. Brown the chicken in the fat, add 1 teaspoon of salt and 1 millilitre of pepper. Place in an ovenproof dish. Place the dish in the middle of the oven for about 30 minutes or until the interior temperature is 72°C. Warm the naan bread as per the instructions on the packet.
5. Serve the dal together with the sliced chicken fillet and naan bread.

Dietary notes:
Carefully read the ingredients in the stock/condensed stock. Otherwise this dish contains no egg.
Gluten-free: serve with gluten-free bread.
For lactose-free: use non-lactose fat.
For milk protein-free: use non-dairy fat and bread.

Blueberry soufflé with raw preserved raspberries
5 portions
Approx. 1 tablespoon butter
Approx. 2 tablespoons sugar
3 dl frozen blueberries
1 tablespoon corn-flour
½ dl sugar
2 egg-whites
½ dl sugar
3 dl frozen raspberries
2 tablespoons Demerara sugar

1. Set the oven at 200°C.
2. Grease and dust the soufflé bowls with sugar (bowl size about 1 dl (8 cm in diameter).
3. Mix the blueberries, corn-flour and ½ dl sugar, bring to the boil while stirring until it becomes creamy. Set aside to cool.
4. Beat the egg-whites to form a stiff foam and add ½ dl sugar, a little at a time while whisking.
5. Place a little of the egg-white in the blueberry cream. When it settles and is smooth pour in the rest of the egg-white.
6. Fill the bowls to the rim, place in the refrigerator.
7. Occasionally stir the raspberries in the Demerara sugar until they defrost.
8. Bake the soufflés in the middle of the oven for 12-15 minutes, just before serving.
9. Serve the soufflés straight from the oven together with the raw preserved raspberries.
10. (The guests should wait for the soufflé, not the other way round)

Dietary notes:
This dish includes eggs but is gluten-free.
For lactose-free: use lactose-free fat.
For milk protein-free: use non-dairy fat.

Leif Grönlund, ICA

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Pictures from the dinner party