Food|October 2024
Rhubarb compote with olive oil
An easy-to-make sweet summer treat featuring rhubarb, salt-roasted nuts, cardamom and cookie crumbles. Serve with heavy cream on the side, and a drop of olive oil.
)
)
Ingredients
600g rhubarb
100g butter
1⁄2dl caster sugar
1⁄2dl salt roasted nuts
1tsp cardamom seeds
1⁄2dl heavy cream
1 sprig of tarragon
4 oat cookies or similar
(4 SERVINGS)
Method
Cut the bottom and top of the rhubarb and make sure it’s totally clean, otherwise rinse it.
Then cut in 1 cm pieces and pan fry them on medium heat in butter.
Crush the cardamom seeds in a mortar. After a minute add sugar and the crushed cardamom seeds.
Continue frying until they are soft and then let cool in a bowl.
Plate the compote in small bowls with crushed cookies, chopped nuts and picked tarragon leaves on top.
Serve with a bit of heavy cream on the side and a drop of olive oil.
Selected recipes from the ARKET CAFÉ
)
Baked sweet potatoes with apple salsa
Food|November 2024
A lighter vegan option featuring a flavour-bursting mix of herbs, baked sweet potatos and green apple. An ideal dish for weekday dinners or an equally suitable side dish for the brunch table.
)
Steamed spinach with chives dressing
Food|October 2024
An easy everyday option featuring steamed spinach, goat cheese, Dijon mustard and chive dressing. It's a lighter choice for weekday dinners or serves as an equally fitting side dish.
)
Holiday ginger snaps
Food|October 2024
Prepare for holiday gatherings with traditional ginger snaps. These classic cookies come with a twist, featuring cinnamon, ginger and cardemom, allong with an extra zing of Sichuan pepper and sea salt.
)
Saffron almond cookies
Food|October 2024
Prepare for seasonal gatherings with easy-to-bake saffron cookies. These classic treats come with a twist, featuring crunchy almonds and a pinch of sea salt.