Go for green
The special thing about the Firming series is the high content of ingredients that you might normally associate with vegetable-based cooking. And once in a while, we come across someone who shares Rudolph Care’s vision; that if we do things properly and from scratch, we will achieve a much better result. For the individual person as well as for the planet. Marie Hertz is just such a person.
Marie runs the Birkemosegaard restaurant in Sjællands Odde, Denmark and the Organic Inspiration House in Frederiksberg, Denmark together with her partner Martin Kvedéris. So with all of Birkemosegaard’s organic delights at her fingertips, Marie has created a handful of amazing recipes for you – inspired by exactly the same wonderful key ingredients found in our green firming series.
You can read more about Marie and her green visions on birkemosegaardkokken.dk
#1 Morning boost
Avocado-apple drink with kombucha
1 ripe avocado
2 dl. good quality unfiltered apple juice – or your own apple juice, made from fresh apples in your juicer
2 dl. kombucha (found in most supermarkets/health food stores)
Blend the ingredients and season the drink with a little more apple juice or kombucha if you like.
Serve and enjoy immediately.
“Always pamper yourself with the freshest local ingredients you can source. And smell, taste and enjoy the difference” - Andrea Rudolph
#2 Soupe Verte
Vegetable broth with poached egg and parsley oil
400 ml. organic sunflower oil
2 big handfuls of rinsed, choppedparsley
2 eggs – cracked into individual cups
2 l. boiling water in a saucepan
1 tsp. salt and a splash of white vinegar
1 tbsp. olive oil
1 clove garlic
1/2 l. good quality vegetable broth
150 g. rinsed kale
One small handful of parsley
One sprig of fresh tarragon
Lemon juice, salt & pepper
Thoroughly blend oil and parsley at high speed. The oil will get hot from the friction and this is perfectly fine. Strain the oil through a coffee filter or cheesecloth. Pour it into a glass and refrigerate.
You can easily make your own vegetable broth. Often, your refrigerator has everything you need. Good greens like root veggies, onions, some parsley, thyme, bay leaves or whatever you have. It gives everything flavor and is also one of the healthiest things you can eat. Simmer the vegetables and season with salt before you strain the broth.
Next, heat the saucepan and add the olive oil. Sauté the onion and garlic for a few minutes until they are clear. Add the vegetable broth, cover and simmer until the onions are completely tender. Add kale, parsley and tarragon. Blend thoroughly with a hand blender after a few minutes and season with lemon juice, salt and pepper.
Add salt and a small splash of white vinegar to the boiling water in the saucepan. Do not allow it to boil. Stir the water to create a spiral, then gently pour an egg into the center of the spiral and let it spin around. Keep the spiral moving gently by stirring around the edges. Cook for approx. 4-5 minutes – depending on size. Using a spoon, remove the egg from the water and let it cool slightly on a plate. Repeat with egg number two.
Serve the vegetable broth piping hot with a poached egg in the middle and a few drops of parsley oil to garnish. Bon appétit!
#3 Lunch alfresco
Omelet with spinach, feta and chili
2 handfuls of fresh spinach
4 fresh eggs
1 tbsp. butter + little extra
1 tbsp. crumbled goat or sheep feta cheese
A pinch of chili flakes
A little good quality olive oil & lemon juice
Salt & pepper
Rinse and toss the spinach thoroughly. Save some fresh leaves for garnish. Sauté the spinach for 30 seconds in a hot pan and set it aside.
Whisk eggs, salt and pepper. Let the butter bubble in the pan. Pour in the egg mixture and immediately start scraping it towards the center. Distribute the feta and spinach in the middle of the eggs when they begin to firm up. Lift the pan so you can fold the omelet in the center around the filling.
Add an extra pat of butter and fry the omelet until it is crispy and golden.
Serve the omelet with the underside facing up, sprinkle with chili flakes, salt and pepper. Garnish with spinach leaves and toss them in a little olive oil and lemon. Enjoy!
#4 Green nibbles
Steamed broccoli with yogurt, dukkah and mint
1 tbsp. toasted sesame seeds
1 tbsp. toasted almonds
1 tsp. toasted cumin
1 tsp. sumac
1 tsp. chili flakes
1 tsp. salt flakes
400 g. rinsed broccoli or broccolini
1 dl. yogurt, 10% fat
10-15 fresh Moroccan mint leaves
Put everything in a coffee grinder, mortar or mini blender and blend for 30 seconds. Put the dukkah in a small jar. You will have enough dukkah to last for several days.
Boil water in a saucepan. Steam the broccoli in a strainer placed over the water and covered with a lid for 2-4 minutes. The broccoli should be bright green and still al dente. Put it on a plate and allow it to cool slightly.
Stir the yogurt so it becomes softer and chop the mint lightly.
Arrange the broccoli on an appealing dish. Distribute the yogurt evenly and sprinkle with dukkah and mint. Serve immediately. Bon appétit!
Baked apples with creamy caramel
2 medium sized apples
A small handful of berries: maybe blackberries and blueberries
A small handful of toasted hazelnuts
A dash of açai powder (found in health food stores)
250 g. sugar
100 ml. water
500 ml. heavy cream
Pinch of sea salt
Pour sugar and water in a saucepan and bring to a boil so that the sugar melts evenly. When the water has evaporated and the sugar has a nice golden color, stir in the cream a little at a time.
Let the caramel cook through for 10-15 minutes on low heat. Add sea salt when the caramel has a nice creamy texture and allow it to cool.
Preheat oven to 180 C. Place the apples in an oven-safe dish. Bake the apples for 5-8 minutes. When they pierce easily with a fork, they are ready.
Arrange the baked apples on a layer of caramel and with berries and hazelnuts on the side.
Drizzle with a little açai powder and serve immediately. Bon appétit!