There has been such a sweet atmosphere to cook in at Dharma Mountain the last days, with joyful people dancing and laughing in the background and lots of warm smiles during the breaks. I feel grateful that I was invited to come and cook and happy that the sweetness will go on here in the beautiful, northern winter-landscape; before long the house will be full again with open hearts, coming together and diving into silence…
The New Year tapas buffet came together in a flow with Bansi and Chaina: Fresh baked onion and nut bread, salads, tapenades, carrot and cheese muffins, salmon mousse, raw chocolate tart… Amazing how so many dishes took form in just a few hours. Of course we had prepared some things in advance, but still magical… Several people asked for recipes and we promised to share some in the blog, so here they are! Enjoy!
Spinach roulade with salmon and cream cheese:
450 g (frozen and thawed) spinach, whole leaves (not chopped!)
½ tsp. grated nutmeg
Zest from ½ lemon
Salt and pepper to taste
200 g smoked salmon (or same amount grated carrot if you want a vegetarian version!)
150 g cream cheese (e.g. Philadelphia natural)
1 dl 38 % crème fraiche
1 tsp. Dijon mustard
1. Squeeze most of the water out of the spinach and mix all the ingredients for the base.
2. Put baking paper in a tray (ca. 20 x 30 cm) and brush it with oil.
3. Pour in the spinach base and make an even layer.
4. Bake it in the oven on 180 C degrees for 10 – 15 minutes.
5. Let it cool down.
6. Chop the salmon in small pieces.
7. Mix the rest of the ingredients for the filling and turn the salmon in.
8. Spread the filling on the spinach base in an even layer.
9. Roll the roulade and let it settle in the fridge for minimum an hour, before you cut it in slices and serve. It only gets better if you make it the day before you serve it!
Raw chocolate tart with raspberry sauce:
300 g almonds or hazelnut
1 tsp. salt
200 g dried dates or apricots
4 ripe avocadoes
150 g coconut oil
200 g cacao powder
300 g agave syrup
Salt after taste
250 g raspberries
1,5 tbsp. honey
Seeds from 1 vanilla pod
1. Blend the almonds into flour, as fine as you like it, with the salt.
2. Blend the dates into a paste and knead the almond flour in.
3. Put the base in an even layer into a silicone form or a spring-form that is covered with plastic foil. Choose the size of the form depending on how high you want the chocolate tart to be.
4. Blend all the ingredients for the filling well and pour it on top of the almond base.
5. Cover the form with plastic foil and put the chocolate tart in the freezer.
6. Cut it in pieces when it is still half frozen and then let the pieces thaw. Otherwise it might make a mess, because it is very soft. The tart can easily stay in the freezer for several weeks.
7. Blend all the ingredients for the raspberry sauce and serve it with the chocolate tart. Orange or kaki (sharon fruit) also goes very well on the side!