3 CHEF-APPROVED GREEN RECIPES!
Let your hands do the talking!
We stopped by our Parisian favorite Café Marlette to get together with 20 Løv fans for a cozy cooking class! Chef Linda Granebring showed the group how to make 3 amazing “green” recipes using a surprise ingredient… Løv is Green!
Here are the 3 recipes for you to try at home!
Recipe 1 : Carrot cake with lemon labneh icing and Løv is Green on top
500 g (3 large carrots) carrots
300 g (1 ½ cups) sugar
300 g (3 cups) almond flour
A pinch of salt
A pinch of ground ginger
200 g (¾ cup) strained greek yogurt (ideally strained overnight)
30 g (3 ½ tbs) powdered sugar
20 g (1 ½ tbs) lemon juice
Some Løv is Green
Peel the carrots and chop them into large pieces. Roast them in the oven at 170°C (340°F) for 30 min. While they are still hot, puree the carrots in a blender until smooth.
In a medium bowl, mix the sugar, almond flour, salt and ground ginger. Add in the eggs one-by-one, and mix well before adding the carrot puree.
Butter a 40 x 30 cm (16 x 12 in) cake pan and pour in the batter. Bake at 160°C (320°F) for 60 minutes. While the carrot cake is baking, prepare the lemon labneh. Mix the sugar and lemon juice, then incorporate the strained greek yogurt, and mix delicately. Once your cake has completely cooled, ice it with the labneh. Sprinkle some Løv is Green on top to decorate!
Recipe 2 : Baby spinach salad with white balsamic vinaigrette, dukkah spices and Løv is Green herbal tea
200 g (½ lb) baby spinach
200 g (½ lb) baby lettuce
1 tbs. white balsamic vinaigre
2 tbs. olive oil
A pinch of fleur de sel
1 tbs. coriander seeds
2 tbs. sesame seeds
A large pinch of sichuan (or white pepper)
A large pinch of fleur de sel
3 tbs. hazelnuts
1 tbs. Løv is Green herbal tea
Let’s begin with creating the dukkah spices. Roast the hazelnuts in the oven at 170°C (340°F) for 15 min, and toast the whole spices in a skillet for a few minutes until they smell fragrant! Grind the spices, hazelnuts, salt and herbal tea with a mortar and pestle (or with the back of a tablespoon), and set aside.
In a large bowl, mix the white balsamic vinaigre, olive oil and salt to make the vinaigrette. Add the baby spinach and baby lettuce, and delicately toss together. Season to taste with the dukkah spices and Løv is Green, and you’re all set!
Recipe 3 : Tehre’s always room for dessert with fresh winter fruits in Løv is Green Syrup
600 g (1 ¼ lb) ripe fruits of your choice (i.e. persimmons, pears, grapes, kiwi, mango)
100 ml (½ cup) water
60 g (1/3 cup) sugar
20 g (1 1/3 tbs) lemon juice
2 tbs. Løv is Green herbal tea
1 small bunch of fresh mint leaves
In a saucepan, mix the water, sugar and lemon juice. Bring to a boil and let the syrup cook for 5 min. Remove from heat, add the herbal tea and let it infuse for 30 min.
Chop the fruits into even pieces and place them in a bowl. Pour the syrup over the fruits and decorate with a few fresh mint leaves.