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Recipe fromTea Malmegård
Spinach pancake batter
STEP BY STEP
Mix all the ingredients in a blender for about 2 minutes. Leave in the refrigerator for about 2 hours. Fry the pancakes in a hot pan with vegetable oil.
Wild garlic mayo
STEP BY STEP
Add the aquafaba, mustard, lemon juice, wild garlic and salt to a blender. Mix at the lowest speed and add in the oil a little at the time until the mayonnaise is completely homogeneous. Add the mixture to an icing bag.
Pickled cucumber
STEP BY STEP
Wash the cucumbers and slice thinly (with for example a mandoline slicer). If you use snack-size cucumbers, slice them lengthways. Place the slices in a bowl and add salt. Leave to soak for 30 minutes. Bring vinegar, sugar and 1/3 of the water to a boil. Put aside. Pour over the rest of the water and allow to cool. Drain the liquid from the cucumbers and pour over the brine. Leave in an airtight jar in the refrigerator overnight.
Fried shitake mushroom
STEP BY STEP
Cut the shitake mushrooms into thin slices. Fry in oil until a golden brown. Season with soy sauce, salt and pepper.
Roasted chickpeas
STEP BY STEP
Heat the oven to 200° C. Place all ingredients in a baking tray and shake until the oil is distributed evenly over the chickpeas. Roast the chickpeas in the middle of the oven for 35-40 minutes.
For decoration
Watercress
Garden cress
Serving
Place a spinach pancake on a plate, sprinkle with fried mushrooms and pipe the wild garlic mayo over it. Add the pickled cucumber, roasted chickpeas and decorate with herbs.
