Food for thought.

A third of all food produced in the world is thrown away. For a sustainable future, we need to rethink and make better use of what we have. Food for thought is our new feature to help us reduce food waste and be creative with our leftovers.

Meet chef Paul Svensson, of Paul Taylor Lanthandel, where leftovers are the main course.

Fried apples with apple granita

Apple granita (prepare the day before serving):
2 apples
2 tbsp icing sugar
1 ½ cup or 4 dl water
1/2 cup or 1 ½ dl granulated sugar

Fried apples:
2 apples
1 tbsp butter
1 tbsp honey
1 sprig of fresh rosemary
4 tbsp double cream

The day before serving:
Divide and core the apples for the granita. Place them on an oven tray with the peel up, and dust them with the icing sugar. Oven bake at 375 F /190° for about 6 minutes until the apples are soft. Mix to a smooth purée. Boil the water and sugar. Add to the purée. Cool. Freeze the cool purée in a wide tray. Take out of the freezer now and then to stir lightly, to add air to the granita.

Day of serving:
Part and core the apples. Fry in a skillet with butter, honey and rosemary. Add the cream when the apples are soft, and simmer to a caramel sauce.

Take the granita out of the freezer, shred with a fork. Serve the fried apples with the granita and whipped cream or vanilla sauce.

Bread pasta with crumbled garlic bread, arugula, horseradish and egg yolk

INGREDIENTS (4 servings)
500 g freshly made bread pasta
Sauted arugula

For serving:
Garlic bread
1 egg yolk
a piece of fresh horseradish

1. Place the freshly cooked pasta in a bowl.
2. Top with arugula and crumbled garlic bread.
3. Make room for the egg yolk in the middle of the pasta.
4. Sprinkle over the grated horseradish.
5. Enjoy!

Bread Pasta.

250g dry bread
300g wheat flour (about 5 dl)
4-5 whole eggs
1 teaspoon salt

1. Cut the bread into smaller pieces and mix it in a food processor.
2. Mix bread, flour, eggs and salt into a solid dough that doesn't crack. Depending on the size of the eggs and how dry the bread is, you may need to add a little more flour or an extra egg yolk.
3. Let the dough rest overnight in a bowl with a tight lid.
4. Roll out the dough the following day, as thin as you prefer. Cut it into your desired size and shape.
5. Boil the pasta in lightly salted water for 2 minutes.

Sauteed Arugula.

400 g of arugula
olive oil
freshly ground black pepper

Saute (quickly fry in high temperature) the arugula in olive oil, salt and pepper.

Crumbled Garlic Bread.

4 dl dry bread crumbs
2 tablespoons of butter
freshly ground black pepper
1 garlic clove

Fry the bread crumbs in butter, salt and pepper. Grate the garlic and let the mixture turn golden brown.

“The only thing that creates waste is a lack of imagination. Carrots are a perfect example. They may look tired, but the flavour is 200 percent!” - Paul Svensson

Smoked Carrot Hot Dogs

INGREDIENTS (10 portions)
10 carrots
4 bay leaves
10 allspice seeds
½ red onion, cut into wedges
10 hot dog breads
wood chips for smoking

roasted onions

1. Gently brush the carrots. Heat up the wood chips in a cast iron skillet. Light the wood chips on fire, then put the fire out by covering the skillet with a lid.

2. Place the carrots in an oven dish and place it at the bottom of a cold oven. Place the skillet on a rack above. Remove the lid and carefully close the oven. Smoke for 40 minutes.

3. Bring a pan of water to the boil with the allspice seeds, bay leaves, salt and red onion.

4. Add the carrots and simmer until soft but still ”al dente” (inner temperature 195F).

5. Heat up the hot dog breads. Add a carrot in each bread. Top with the condiments of your choice.

6. Enjoy! Happy Thanksgiving.

Photo: Erica Wessman

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