Finally time for a new book review! The lovely Swedish Mandelmanns köksbok and two recipes from the book. Today I make garlic in mint oil and a fabulous garlic cream!
Djupadal is a farm in the small village Rörum, in Österlen situated in south of Sweden. The farm is runned for many years by the lovely couple Marie and Gustav Mandelmann. The farm grows everything from Swedish old root vegetables to exotic fruits such as kiwi and Sichuan pepper (and that my friends, it rather exceptional in cold Sweden!). Besides all the vegetables and fruit, there is also sheep, chickens, pigs, cows and ducks. Together they all create the self-supporting farm Djupadal.
This is the second cookbook by Mandelmanns, beautiful illustrated by the daughter Tora and a pure joy to read. Even though the book contains a lot of tips for growing veggies, it is also is a very inspiring book for those without any garden (or green hands like myself…). The book is wonderfully written and personal with an amazing use of the language. Playful, positive and eager to find out more.
In some strange way, the Mandelmanns have managed to make a coffee-table book about self-supporting, not the easiest task! A real feel-good book with lots of lovely recipes but also anecdotes and tips.
From the book, I have selected two recipes loaded with garlic! Today I made garlic in mint oil and an excellent garlic cream. Maybe not the best choice for a first date but so tasty!
Garlic in mint oil
Fantastic to combine with a lentil salad, slow-baked celeriac or whatever. So fresh!
2 whole garlic bulbs
2 tablespoons of olive oil
1 bunch of fresh mint
1 cup of olive oil
2 pinches of salt
How do I do it?
1. Preheat the oven to 150° C.
2. Split the garlic and peal every clove. Add them to some olive oil on a baking tray. Roast the garlic for about 30 minutes until soft. Turn them around occasionally. When ready, let it cool off.
3. Mix the mint with 1 cup of olive oil, season with salt and possibly pepper and pour over the garlic cloves. Let them soak in the oil for at least 30 minutes.
It is so simple and so ingenious! A great accompaniment to a hot meal or as a spread on a crisp bread with a little tomato the day after.
4 medium potatoes
4 cloves of garlic
1 cup olive oil
1 teaspoon of white wine vinegar
How do I do it?
1. Boil the potatoes soft in its skin. Peel them while hot and mash them with a fork.
2. Peel and squeeze the garlic cloves. Add the oil and mix it together.
3. Season the cream with the vinegar and salt and let it cool.
Author Marie and Gustav Mandelmann
Publisher Bonnier fakta
The book is published in Dutch in 2017.