If we were to buy a new cookbook, it would definitely be the book SPIS (eat in Danish) by the two talented gentlemen MIKKEL KARSTAD (food and recipes) and ANDERS SCHØNNEMAN (photography).
The book is available from March 20 - so far only in Danish. Some of the recipes will be available in English on the blog WEYOUTHEYATE
We got a sneak peak at the chapter on HERBS.
HERBAL SPRINKLE OF MINT, LEMON, PARSLEY, SUNFLOWER SEEDS AND FENNEL SEEDS
1 bunch flat-leaf parsley
1 bunch mint
2 organic lemons
50 g sunflower seeds
20 g fennel seeds
Grate the lemon zest on the fine side of a grater and put in a bowl. Rinse the herbs in cold water and drain thoroughly. Chop the herbs until they are quite finely chopped. Put sunflower seeds in the herbs and chop them together, so they are well blended with herbs, put the mix in a bowl with the lemon zest. Add fennel seeds in a mortar or spice grinder and grind the fennel seeds. Add the fennel seeds to the herbs and mix well. Use the herbal sprinkle on pasta, new potatoes, baked root vegetables, baked or fried fish, slices of white meat or poultry. The herbal sprinkle is also really good on cold slices of meat, if you have leftovers from the night before.
check out the VIDEO on how to make herbal sprinkle
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