Weekend Lunch Idea: Seasonal Vegetables and Fruit
Sofia Wood is our favorite foodie. From now on, she will share favorite food ideas and recipes every week on Make it last.
This weekends’ farmers market haul left me with a bunch of carrots that had their tender carrot tops intact as well as lovely Swedish plums.
So for Sunday lunch we had them as main dishes, simply served with good crusty sourdough bread but you could easily serve them as sides if you prefer fish or meat to go with your lunch. Since Sunday lunches should always have desert we also made a boozy baked custard pudding, truly too good to pass on.
Roasted Carrots and Garlic with Carrot-top Pistachio Pesto
1 bunch of carrots with carrot tops intact
2 tablespoons neutral vegetable oil
1 large whole bulb of garlic
3 tablespoons roasted pistachios
1 deciliter packed basil leaves
1 deciliter grated Parmesan cheese
1 deciliter extra virgin olive oil
Flaky sea salt and black pepper
Preheat oven to 200°C. Trim carrot tops, rinse and set aside, reserving about 4 dl of tops for pesto. Scrub carrots and place on a baking sheet. Separate garlic cloves from bulb, saving one clove for pesto, and then place the rest on the baking sheet together with carrots, toss with vegetable oil, salt and pepper. Roast in oven, tossing occasionally until carrots are browned and tender.
Meanwhile, prepare pesto by quickly pulsing garlic, pistachios, roughly chopped basil, carrot tops and Parmesan in mixer. In you prefer your pesto chunkier a pestle and mortar works just fine as well. Slowly stream in oil and stir until just combined.
Let carrots and garlic cloves cool enough for you to be able to peel the garlic cloves. Toss with pesto and serve.
Savoury charred plums with Chèvre and cress
The plums juicy and acidic sweetness in combination with the salty cheese is an addictive combination but also try replacing them with nectarines when in season or even dates during the winter months.
8 plums, pitted and halved
3 tablespoons olive oil
1 pinch of flaky sea salt
200 grams chèvre
Cress for serving
Heat a medium skillet over medium-high and add olive oil. Fry plums, flesh side down, shaking pan occasionally, for about 5-6 minutes until plums are charred and slightly caramelized.
Crumble cheese onto a plate and arrange plums on top, drizzle with oil and juices from pan. Finish with cress and freshly cracked black pepper. Serve with good sourdough bread for plenty of scooping.
Boozy baked custard pudding with plums
Plums are available in abundance right now, and it’s a well known fact that few things will ease you into early autumn as well sweet and comforting baked custard puddings.
Butter for baking dish
1,5 deciliters sugar + extra for coating
1,5 deciliters cream
1,5 deciliters milk
1 teaspoon real vanilla powder
1/2 teaspoon salt
2 tablespoons Cointreau (optional)
1 deciliter all-purpose flour
Powdered sugar for dusting
Preheat oven to 200°C. Butter a regular sized baking dish and then dust with a little bit of sugar. Set aside. Remove pits from plums, slice and spread out in the bakingdish.
With an electric whisk, whisk eggs and sugar to combine. Stream in cream, milk, vanilla, salt and liqueur if using. Add flour and whisk to combine. Set aside and let custard sit for approximately 10 minutes, then pour over plums.
Bake for 15 minutes then reduce oven temperature to 150°C for 20 – 25 until pudding is golden and just set. Let cool down a bit then dust with powdered sugar and serve immediately.
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