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IGS Second Meeting…

Ok guys…Here go the recipes from our second IGS adventure (which I -unfortunately- was not around for, thus the lack of yummy photos 😦 )

Big thank you to K. for providing the recipe details.

Main Course

Marinated lentils

Mix 4 parts oil with 1 part apple cider vinegar. Taste and season, as needed . You can also add Dijon mustard, garlic & tomatoes, basil, chilli pepper & lime. Mix everything in and pour on hot lentils. Leave for 1 hour and serve.

Hint: This can be safely stored in the fridge, for a couple of days.


50 gr yeast (fresh)
5 dl water
3 tablespoons oil
1 teaspons salt
1 teaspons sugar
Approx.12 dl flour

Crumble the yeast in a pot. Heat the water to 37C. Pour a little of the water in the pot with the yeast until completely dissolved, then add the rest of the water, oil, salt, sugar and almost all of the flour. Mix well and then take the dough out of the pot and work it on a bench with your hands. Add flour as needed and kneed until smooth and non-sticky (approx. 10-15 minutes). Put back in the pot, cover and let rise (preferably somewhere warm) for about 30 minutes. Uncover, remove and re-kneed to remove all the air (approx. 1 minute). Divide into 12-16 pieces, form balls and put on a baking sheet. Alternatively you can make 2 loafs. Cover and let rise for another 30 minutes. Heat the oven at 225C and bake for 10-12 minutes. If baking loafs set the oven to 200C & bake for 30 minutes, instead. Check if done by taking a bun/loaf out of the oven and turning it upside down. It is ready to be taken out if it sounds hollow when knocked on.

Hint: This is the basic recipe. Use you imagination, mix flours (50-50 wheat flour-graham flour or rye flour), add spices (basil, anis etc.), sun flower seeds, sun-dried tomatoes, walnuts, olives…The sky is the limit 😉


Rhubarb with cardamom
4 servings

300g rhubarbs
1 teaspoon cardamom (preferably freshly grinded)
50 gr butter
1 dl brown sugar

Peel and cut the rhubarbs. Heat up the butter in a pan and add the rhubarbs, cardamom and sugar. Fry, at average heat, until soft. Serve immediately with vanilla ice cream.


P.s. Next meeting’s coming up soon and I promise I will have yummy photos from that one 😀 (so keep checking this space)

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