Tag: Recepies

Instructions:

• Quinoa – ½ cup (≈85 g)
• Milk (any type) – 2 cups (≈480 ml)
• Sweetener to taste – (e.g., 3 tsp Sötströ, or adjust if using honey, stevia, sugar, etc.)
• Optional: Vanilla extract – 1 tsp (5 ml)
• Suggested topping: Ground cinnamon – to taste

Instructions:

1. Rinse 85 g of quinoa in a mesh strainer under cold water until the water runs clear. Drain well.
2. In a medium pot, combine quinoa, 480 ml milk, and sweetener to taste. (If using Sötströ, 3 tsp worked well, but adjust if using other sweeteners.) Add 1 tsp vanilla extract if using.
3. Bring to a gentle boil over medium heat, then lower to a simmer. Cover partially and cook for about 20 minutes, stirring occasionally, until the quinoa is soft and the mixture thickens.
4. Serve warm with cinnamon sprinkled on top, or adjust sweetness to your preference.

Note:

The amount of sweetener needed may vary depending on what you use. If using honey, sugar, or stevia, start with a small amount and adjust to taste.

Prep time: 1 hour
Yields ~6 palts (3 portions)

Ingredients

• Floury Potatoes | 1000g
• Salt | 8g
• Cured Pork Belly | 200g
• Flour | 320g

Instructions

Prep

• Bring a large pot of water to a boil
• Cut the brined pork in 1×1 cm cubes
• Peal the potatoes
• Grate the potatoes (I highly recommend doing this in a food processor on the smallest grater you have)
• Squeeze the water out of the potatoes until what you are left with is 550g of potatoes

Making the dough

• In a food processor with a blade insert
  • Grated Potatoes | 225g
  • Flour | 120g
  • Salt | 4g
• Mix until it forms a loose dough – about 15 to 30 seconds
• Repeat for the rest of the ingredients
• Weigh out
  • Potato Dough | 110g
  • Cured Pork | 25g

Making the palt

• In your hand, make the dough flat and round
• Add pork to the center
• Shape into a ball
• Add to spoon and lower into boiling water
• Repeat until all palt are in the water
• Set a timer for 30-45 minutes and check for all palts to float

Served with

• Butter
• Lingonberries