Ingredients

Biffar

• 2 packs black beans (560g)
• 1/2 onion
• 1.5 dl oats
• 1 egg
• 2 garlic cloves
• 1 fresh chili
• 1 tbsp Chinese soya
• 1 tbsp ground cumin
• 1 tbsp paprika
• 0.5 tbsp ground coriander
• 1/2 tsp salt
• 1 tbsp rapeseed oil

Mushrooms & greens

• 200g fresh mushrooms
• 200g zucchini
• 1 small red onion
• 1 tsp rapeseed oil

Chilimayo

• 1 dl light mayonnaise (15% fat)
• 1 tsp sriracha

Recipe

1. Rinse off the beans
2. Peel and place 1/2 onion in a blender. Mix the onion with the oats, egg, garlic, chili, soya, spices and salt until smooth. Mix in the beans - this does not need to be completely smooth. 
3. Heat up 1 tbsp rapeseed oil in a frying pan and spoon out 8 dollops of the mix. Flatten them out. Fry on low to medium heat ~8 minutes per side. 
4. Wash and quarter the mushrooms. Wash and slice the zucchini into half-moons. Peel and slice the red onion into half-moons. 
5. Fry the mushrooms, zucchini and onion lightly in 1 tbsp rapeseed oil. Lightly salt. 
6. Mix the mayonnaise with 1 tsp sriracha. 
7. Serve the bean platters with chili mayo, fried veggies and mushrooms. 

Ingredients

Chicken skewers

• 650g chicken fillet
• 1tbsp Japanese soya
• 1tsp ground ginger
• 1 tbsp ketchup
• 1/2 tbsp Sambal Oelek
• 1 tbsp honey
• 1 clove garlic
• 2 tbsp olive oil
• 1 tsp salt
• 8 skewers

Couscous salad

• 250g couscous
• 1 red onion
• 1/2 cucumber
• 1 tomato
• 5 dl water
• 1 chicken stock cube
• 1 tbsp olive oil
• 1/2 tbsp white wine vinegar
• 1 pinch salt
• Black pepper

Cucumber yoghurt

• 1/2 cucumber
• 1.5 dl cooking yoghurt
• 1 clove garlic
• 1 pinch salt
• Black pepper

Recipe

1. If grilling, light the grill and soak the wooden skewers in water.
2. Marinade for chicken skewers: Mix ketchup and sambal oelek in a large bowl. Add Japanese soya, honey, crushed garlic, olive oil, ground ginger and salt. Slice the chicken into smaller pieces. Mix the chicken into the bowl with the marinade. Let it stand at least 15 minutes. 
3. Couscous: Place the couscous in a bowl. Boil the water and chicken stock cube. Pour the hot stock over the couscous, cover with clingfilm and leave to stand for ~15 minutes. Fluff the couscous with a fork. 
4. Cucumber yoghurt: Grate the cucumber, press out the fluids. Place in a bowl. Mix in the yoghurt, crushed garlic, salt and freshly ground black pepper. 
5. Finely chop the red onion. Cut the cucumber and tomato into smaller pieces. Put everything in a salad bowl.
6. Grilled chicken skewers: Skewer the marinated chicken. Grill (or use a frying pan with olive oil) ~4 minutes per side, until the chicken is cooked through (inner temperature 72C).
7. Couscous salad: Mix the cooked couscous into the salad bowl with the vegetables. Drizzle the olive oil and white wine vinegar over the mix. Season with a little salt and freshly ground black pepper. Mix well.
8. Serve the freshly grilled skewers with the couscous salad and cucumber youghurt.  

Ingredients

Keso bread

• 250g cottage cheese
• 2 eggs
• 1 tsp baking powder
• 1/2 tbsp fibre/psyillium husk
• 1/2 tsp salt
• 1/2 dl whole linseed
• 1/2 dl pumpkin seeds

Carrot soup

• 500g carrots
• 1/2 onion
• 2-3cm fresh ginger
• 1 clove garlic
• 2 tsp rapeseed oil
• 2 tsp ground cumin
• 1 tsp curry powder
• 5 dl water & chicken stock cube
• 230 g butter beans
• 2 tsp lemon juice
• 1 tsp honey
• salt, pepper
• 1/2 pot of fresh coriander

Recipe

1. Keso bread: Put the oven on at 225C. Whisk the egg, mix with the cottage cheese.
2. Mix the dry ingredients and add to the egg/keso mix. Mix thoroughly. 
3. Spread the mix out in a rectangle to a thickness of ~1cm on baking paper.
4. Bake in the middle of the oven 18-20 minutes. Let cool on the tray, cut into squares. 
5. Carrot soup: Peel and slice the carrots. Peel and chop the onion, ginger and garlic.
6. Softly fry the onion, garlic and ginger in rapeseed oil in a pan. Add the carrots, cumin and curry. Fry a little longer.
7. Add the water/stock. Cook until the carrots have softened - around 15-20 minutes.
8. Rinse off the butter beans and add to the mix along with the lemon juice and honey. Blend the soup, add water as necessary to get the right consistency. Season to taste with salt and pepper. Serve in bowls and top with freshly chopped coriander.

Ingredients

Potato crisps

• 400g potatoes
• Neutral oil
• Salt

Caramelised onion

• 2 onions
• Butter
• 2 tsp sugar
• 1 pinch salt

Roasted garlic sauce

• 1dl Matoghurt
• 2 cloves garlic
• 1 pinch salt
• Black peppar

Smashburger

• 500g beef mince
• Neutral oil
• 1 pinch salt
• Black peppar

Accompaniments

• 4 hamburger buns
• 30g mixed salad

Recipe

1. Warm oven to 225C (fan) / 250C (regular)
2. Potato crisps: Slice potatoes in thin slices with a sharp knife/mandolin. Spread across baking paper and mix with neutral oil & salt. Put 2 garlic cloves on one side of the baking platter (for point (4)). Place in upper part of oven for ~18 minutes, until the potato is crispy. Open the oven and mix occasionally during cooking.
3. Caramelised onion: Thinly slice onions. Place in a pan without oil/butter. Heat the pan to medium heat and let the onion sweat for ~5 minutes, so the fluid evaporates. Raise the heat a little and add a little butter, sugar and salt. Let them caramelise for ~3 minutes. Set aside.
4. Roasted garlic sauce: Peel the roasted garlic cloves. Press/mash the, and place in a small bowl. Mix with youghurtm saly and freshly ground black pepper.
5. Smashburger: Form the mince into 4 balls. Heat a little neutral oil in 2 frying pans, or fry the burgers in batches. Place the balls 2 at a time into the pan(s), fry for a few seconds, then press the balls with a large spatula. It is the pressure on the burgers that creates a nicely fried surface. Season with salt and freshly ground black peppar. Fry for ~2 minutes. Flip the burgers, season the other side and fry for ~2 more minutes. 
6. Warm the hamburger bread. Fill with roasted garlic sauce, mixed salad, smashbuger and caramelised onion. Serve with the potato crisps.