My beautiful Swedish friends and I decided to celebrate the end of semester and the onset of summer with a picnic in the Botanical Gardens (commonly just referred to "Botanisk," in Swedish). Both of my friends are wonderful chefs and mostly just wing their recipes, but I've put the ingredients and a rough guide to re-create what they did here!
My contribution: "Summer Salad" Rice Paper Rolls (eaten with hummus)
INGREDIENTS:
- Iceberg lettuce, roughly chopped
- Carrot chopped into sticks
- Capsicum / bell pepper (yellow or red for colour aesthetic) chopped into sticks
- Cucumber, chopped into sticks
- Rice paper
METHOD to fold rice paper rolls:
- Briefly submerge one sheet of rice paper in some water (I filled a frypan with 1-2cm of water), quickly taking it out and placing it on a wooden chopping board (I improvised since I didn't have the proper plastic trays)
- In the centre (if using circular sheets) place desired fillings around 5cm long 2.5cm wide
- Fold one long side over fillings before folding two short sides and rolling over last long side
- Done!
Potato Salad:
INGREDIENTS:
- Potatoes (boiled), chopped
- White vinegar
- Olive oil
- Vegan mayonnaise
- Mustard (Djion)
- Sundried tomatoes
- Canned aritchokes (look for the can labelled: "Kronärtskockshjärtan" at ICA)
- Peas of Heaven Chorizo Vegan Sausage
- Salt + Pepper to taste
Hummus:
- Chickpeas
- Tahini
- Sundried tomatoes
- Lemon juice
- 2 cloves garlic
- Optional: if too dry, add water and blend
- Topped with sesame seeds
Apple and Cardamon Muffin/Buns:
INGREDIENTS:
- 500 ml flour
- 100 ml sugar
- 2.5 tsp baking powder
- ~ 1 tsp cardamon
- ~2 tsp vanilla sugar
- 100 gm vegan butter
- 200 ml plant milk (oat, soy, almond recommended)
- 2 grated apples
- Optional: top with chopped almonds
METHOD:
- Combine all ingredients (dry then wet)
- Bake at 225C for 10-15 minutes until slightly browned
Sides:
- Carrot sticks
- Cherries
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