An amazing dish that is good for both lunch and evening dish. Walleye fits perfectly with the tender avocado vinaigrette, with a freshness of lime.

4 per.

• 4 gösfiléer à 150g
• 8 slices of bacon
• 12 slices toast bread
• 1 large ripe tomato
• 1 avocado
• 1 red onion
• romaine lettuce
• The Spice Tree Olive Oil
• Wild Garlic Salt

Avocado Vinaigrette

• ½ avocado peeled
• ½ jalapeno chili seeded fruit
• 2 tablespoons red onion, finely chopped
• ½ cup lime juice
• 1 tsp sugar
• 2 cups The Spice Tree Olive Oil
• Flake Salt and black pepper

To do this:
1: Avocado vinaigrette: Mix everything except oil to the puree in a blender.
With the motor running, add the oil a little at a time until it becomes an emulsion.
Season with salt and black pepper and possibly a little more lime juice.
2: Rub the fish with oil, salt and pepper.
Grill the fish on a well-prepared for the grill where the coals have burned down to a gray surface.
Grill the fish but let it have a little media-center so that it does not become
for dry and dull.
3: Slice the tomato and avocado.
4: Rinse the romaine lettuce and break it into pieces to fit in
size of the bread.
5: Crispy Fry the bacon slices.
For each sandwich, place 3 slices of bread in a row.
Spread avocado vinaigrette on two discs. Place salad on one of these discs and tomato on top of the salad.
6: Add fish and ¼ of the avocado slices and two bacon slices on the other bread plate.
Put the bread plate on top of the other and top with the ”pure” bread plate.
7: Run a shish through to keep everything in place.
Top with parsley and a little wild garlic salt.
Serve immediately, with a good beer or a Rosé wine

Delicious and fresh yummy bits. Choose a really nice shrimp and love sourdough baguette.

6-8 port.

Dill Cream:

• 100g fresh baby spinach
• 1 tomato
• 1 bunch dill
• 2 cloves of garlic
• ½ cup The Spice Tree Capers & Garlic Oil
• capers
• Flake Salt and black pepper
• ½ baguette
• 2 tablespoons olive oil The Spice Tree
• optional Salad
• 300g peeled prawns
• Rasp of 1 Lime

To do this:

1: Preheat the oven to 225g Rinse and clean the spinach, divide the tomato into 4 equal
Pieces and remove the core.
2: Add the spinach, tomato chunks, dill and garlic in a food processor
and mix to a smooth sauce.
3: Add the oil gently through the feed tube in a thin stream to
The sauce tied together and becomes thick.
Season with sea salt and black pepper.
4: Cut the bread into oblique slices and place them on a parchment paper lined plate.
Drizzle with olive oil and roast in the oven in the middle so that the bread is nicely browned.
5: Distribute the salad on the toasted bread, then the dill cream on top and garnish
With a couple of peeled shrimp and capers on each bread slice.
Garnish with lime rasp.

8 persons

• 4 cups crushed digestive biscuits
• 200 g butter

topping

• 1 can (400g) sweetened condensed milk
• 6 egg yolks
• 1/2 cup lime juice
• ½ cup The Spice Tree Elderflower Syrup
• 1 st The Spice Tree vanilla Bourbon

To do this:
Preheat the oven to 150 ° C. Melt butter and mix with crushed digestive biscuits. Spread mix in a mold with a removable edge. Bake in about 10 minutes. Whisk the condensed milk and egg yolks fluffy with electric mixer. Share vanilla pod and scrape out the seeds. Add the lime juice, elderberry juice, vanilla seeds and mix well. Pour filling into pie shell and bake at bottom of oven about 15 minutes. Let stand cool for at least 2 hours. Serve with whipped cream.

Salmon flavored with basil and peppers are so good. A taste experience you must try. Serve burgers with Greek feta cheese salad and boiled potatoes.

4 port

• 400g salmon fillet
• ½ cup Turkish yogurt
• 2 tablespoons chopped red bell pepper
• 2 tablespoons chopped basil
• 2 tbsp. The Spice Tree allspice Tricolore
• 1 cup The Spice Tree Lemon Olive Oil
• Flake Salt and black pepper

Greek Salad:

• 1 cucumber
• 200 g of tomato
• 1 red onion
• 1 cup The Spice Tree olives with peppers
• 1 cup The Spice Tree Olive Oil
• 200g feta
• Flake Salt and black pepper

Accessories:

• Cooked small potatoes

To do this:
1: Cut the salmon into small pieces and place in food processor.
Add the yogurt, paprika, basil, seasoning, salt and pepper.
Mix to a smooth mince.
Shape into four burgers.

2: Heat oil in a pan and fry the burgers some minutes
On each side, until they are cooked through.

3: Cut the cucumber and tomatoes into pieces. Chop the onion.
Mix in olives and crumbled feta cheese.
Season with black pepper and pour over the olive oil.
Serve the new fried burgers with lettuce and
cooked small potatoes.

This year we are celebrating our 10 year anniversary. We want to thank all of you for a wonderful 10 years with us, and hope for many more.

I år firar vi 10 års jubileum. Vi vill passa på att tacka er för 10 underbara år och ser fram emot många fler.