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Wild blueberry crumble
Ingredients:
Preheat oven to 180 ºC. Mix the blueberries with 1/4 cup sugar and put them in an glass baking dish (8 by 8 inch). In a bowl mix all the other dry ingredients and then rub the butter in until the mixture looks like coarse breadcrumbs. If using unsalted butter you could add 1/4 tsp salt. Distribute the topping over the berries. Bake for about 30 minutes or until the topping is crispy and nicely browned. Serve with thick yogurt, whipped cream or ice cream.
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Stuffed cougettes
Ingredients:
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Preheat oven to 200 ºC. Wash the courgettes and carefully cut away any blemishes and the stalk off the top end. Cut them in half and carefully scoop out the insides, leaving a one half centimeter thick shell. Brush the insides and outsides of the shells with oil and lightly salt. Place on a oiled baking tray and roast in the oven about 5-10 minutes until tender. Coasely chop the inside part of the courgette which you removed. Saute the insides in a little oil. When tender add the tomatoes and herbs and cook another minute or two. Remove from heat and let cool slightly, then mix in about 3/4 of the cheese and breadcrumbs, and adjust to taste with salt and pepper. Fill the roasted courgette shells with the mixture and top with remaining cheese and breadcrumbs. Put the stuffed courgettes into the oven and bake about 15-20 minutes or until all the cheese is melted and the tops are golden. |
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Double gingerbread cookies
Ingredients:
Cream together butter and sugar. Beat in egg, molasses and fresh ginger. In a seperate bowl mix all the dry ingredients and then mix well with the wet mixture. Cover the dough and refrigerate at least one hour. Preheat oven to 180 ºC. Roll out the dough 1/4 cm thick, on a floured baking board and cut with cookie cutters. Bake on a cookie sheet for about 5-10 minutes. Let cool on a rack and enjoy!
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Roasted root vegetables
Ingredients:
Preheat oven to 200-225 ºC. Clean and chop the root vegetables into 1 inch pieces. Bring a large pot of salted water to boil. Add the vegetables and keep on high heat until the water starts to boil again. Drain the veggies. Combine the oil and seasonings, add the vegetables and toss to coat. Arrange the vegetables in a single layer on a large baking sheet. Roast stirring every 15 minutes or so until everything is tender and evenly browned (30-40 minutes. Transfer to a serving dish and sprinkle with the chopped parsley.
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| Beet and tomato soup
Ingredients:
This soup is very brothlike. It makes a nice light first course or can be sipped on it's own as a warming snack. Peel and chop the beets coarsely. Put them in a blender or food processor and blend with 2 cups of water until smooth. Strain the juice, getting as much liquid out as possible. Heat the oil in a pot on the stove, add the spices and stir for a second, then add the tomatoes and stir a few more seconds. Add the beet juice and another cup of water. Bring to a boil, turn the heat to low and simmer about 10 minutes. Strain the soup. Reheat and serve.
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| Seven Vegetable Tagine
For the vegetables:
For the sauce:
Celery root, parsley root, and parsnips also work well in this recipe so feel free to substitute with what's available. Place all the vegetables in a roasting dish and coat with olive oil, whole cumin and fennel seeds, salt and pepper to taste. Roast at 200-225 ºC about 30 minutes until softened, giving them a stir about half way through roasting time.
While vegetables are roasting, make the sauce. Cook the garlic in olive oil. Add all the remaining ingredients and simmer about 10 minutes. Add the roasted vegetables. If you feel it is too thick add a little water or chick pea cooking water. Heat through and simmer 5 minutes.
Serve hot over whole wheat couscous.
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| Blueberry leather Ingredients: 1 liter of wild blueberries, 1 tsp cinnamon, honey to taste. Purée together using a blender or food processor. Pour into a large shallow flat baking dish or jelly roll pan, lined with wax papper. Dry in an oven at 50-60 ºC for 6-8 hours or more until dry to the touch but not crispy. | 
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Reiska, Lapland's traditional barley flatbread Ingredients: 1 cup rolled oats, 1 cup barley flour, 2 Tbsp vegetable oil, 1 Tbsp honey, 1-2 tsp anise seeds, 250 ml boiling water, 250 ml cold water, 10 g fresh cake yeast, wheat or whole wheat flour. Mix together oats and barley. Add boiling water to make porridge consistency, Mix in oil, honey, anise seeds and 200 ml cold water. Mix yeast into the remaining 50 ml cold water and then add to the rest. Slowly mix in wheat or whole wheat flour to get a somewhat sticky dough. Knead the dough on a floured baking board. Let rise covered with a cloth for 1 h in a warm place. Divide the dough into 4 pieces. Form into balls and roll into flat breads 5-10 mm thick. Cover with a cloth. Let rise 1/2-1 h h. Preheat oven to 275 ºC in time for the end of the rising period To bake, brush off excess flour and flip a bread over onto a baking sheet. Poke the bread many times with a fork (this prevents it from puffing up like pita bread). Put it in the oven and bake for about 10 minutes or until browned. Take the bread out and continue with the remaining breads. |  |