Recipe

Well, I just really like broccoli. In any form. But just like with spinach, I’m always looking for new opportunities to give the broccoli an even more amazing stage. Well, that worked out pretty well with this version *she said with a sense of understatement* when I listen to the guests in the restaurant. Try it yourself…

Potatoes, whole garlic cloves, various spices and tomatoes. And then from the oven some lime juice and lime zest through it. Look, this does well on a summer night though….

Yes, leeks and pistachio and make a soup out of them. It’s a very logical combination, isn’t it? No, not at all. And yet honor if you make it. Because it’s simply delicious. And the sumac, which tops it off wonderfully with that acid in it.

Broad beans, what a great legume that is. I like everything about it. That recognizable taste, the bite, the color, the shape. The firmness. And in combination with sourberries and cranberries, you don’t know what you’re tasting. It’s become one of our favorites here. Guests come to eat him for lunch at à la minute and then come and get him for home in the evening. Thank kind of salad.