Recept/recipes!!!

Tja, vad ska välja??? Jag blev inspirerad av ett mejl jag fick nu på morgonen! :-)

Här ett som också Anja kan laga (vegetariskt!). Ur Alftakökets kokbok "Mat som det är någon mening med", som finns och kan köpas på apoteket.

Dinkelpannkakor (för 4 personer tror jag, så det är bara att halvera för 2).
6 dl mjölk
3 dl dinkelsikt
2 ägg
0, 5 - 1 tsk salt
Vispa ihop alla ingredienser och låt smeten svälla en stund. Vill man utesluta ägg kan man öka mjölmängden. Och vill man ha mer fibrer kan man ta hälften dinkelsikt och hälften dinkelfullkorn.

Isas snabbsylt
0, 5 l jordgubbar (passar ju superbt nu!)
eller andra färska eller frysta bär
1 dl syltsocker med pektin
När bären kokat på svag värme i någon minut tillsätts syltsockret och allt ska få ett uppkok. Håller ca 1 vecka i kylskåp. Fast man kan troligen också servera färska jordgubbar som de är.

Kesellagrädde (också för 4 pers.)
2 dl kesella
1 dl grädde
Vispa grädden och blanda den med kesella

När man ätit detta (särskilt med grädden!) får man nog ta en liten extra cykeltur!?:-)

-//-

Got inspired by an email this morning to come with a recipe! :-) Something even vegetarians can make... What should I chose? Hmmm... I took this in the "heap"!

Pancakes on a wheat from the isle Gotland (a wheat called dinkel or spelt, but you can of course use "ordinary" wheat! :-))
For 4 persons are all these recipes, so half them if you need.
6 dl milk
3 dl (dinkel)-wheat
2 eggs
0, 5 -1 teaspoon salt

Isa's swiftly made jam
0, 5 l fresh or frozen strawberries or other sorts of berries
1 dl (jam-) sugar with pectin

If the berries were frozen let them melt. Warm them slowly and carefully for a couple of minutes. Then put the sugar on the warmed berries and let it just cook up shortly.

Kesella-cream (which I though should skip most of the times! :-))
2 dl kesella (a sort of cottage cheese)
1 dl whipped cream

Mix this carefully.

If you eat these pancakes with the Kesella-cream you probably need an extra bike ride or walk!! :-)

Actually dinkel was a wheat they cultivated in south Europe 5, 000 years ago already and for many thousand years, and here already during the stone and Iron age. The last 15-20 years they have started to cultivate it again. Dinkel is the German name and spelt the Nordic and English.

This wheat gives much lower proceeds than the wheat that is cultivated today, the reason why they didn't continue to raise it. But now it has come back because it contains much more protein, B-vitamins, magnesium and energy than the "modern" wheat. But is also much more inexpensive. And I personally thinks it gives pancakes and bread another taste... Gives it more taste.

Swedish site about spelt or dinkel. English site (actually from Canada)