Swedish Recipes
written by Louisa S R W
My Favourite Swedish Recipes from when we lived near Östersund
Last Updated
05/31/21
Chapters
4
Reads
440
1) AUTUMN SALAD with kale, spelt, dried cranberries, lime & hazelnuts
Chapter 2
1) AUTUMN SALAD with kale, spelt, dried cranberries, lime & hazelnuts
Bring a large pan of salted water to the boil. Add the spelt and simmer for about 20–25 minutes, or according to the packet instructions, until aldente. Briefly rinse under cold water and drain thoroughly.
Toast the hazelnuts in a dry frying pan over a medium heat. Stir or toss frequently until golden all over. Tip onto a plate and allow to cool completely, then roughly chop.
Tear the kale into small leafy pieces, discarding any thick woody stems. Place in a large bowl along with the lime juice and a generous pinch of salt. Gently massage the leaves for a few minutes, until they start to break down. You will notice a gradual change in colour as they tenderize. This takes a little while – keep tasting the leaves to see if they have softened. Add the spelt, cranberries and hazelnuts and toss together.
For the dressing, blitz the apple, olive oil and vinegar in a food processor, along with a pinch of salt and some ground black pepper. Finally, add the thyme leaves and blitz for another few seconds. Use to dress the salad.
Bring a large pan of salted water to the boil. Add the spelt and simmer for about 20–25 minutes, or according to the packet instructions, until aldente. Briefly rinse under cold water and drain thoroughly.
Toast the hazelnuts in a dry frying pan over a medium heat. Stir or toss frequently until golden all over. Tip onto a plate and allow to cool completely, then roughly chop.
Tear the kale into small leafy pieces, discarding any thick woody stems. Place in a large bowl along with the lime juice and a generous pinch of salt. Gently massage the leaves for a few minutes, until they start to break down. You will notice a gradual change in colour as they tenderize. This takes a little while – keep tasting the leaves to see if they have softened. Add the spelt, cranberries and hazelnuts and toss together.
For the dressing, blitz the apple, olive oil and vinegar in a food processor, along with a pinch of salt and some ground black pepper. Finally, add the thyme leaves and blitz for another few seconds. Use to dress the salad.
