Filed under: Guerilla Gardening, Salad, winter seasonal food | Tags: beetroot, broccoli, dried apricot, fennel, ginger, hazelnut, orange, pear, red cabbage, sesame oil, winter salad
This city is drowning in snow, but I can feel the spring edging closer. The days are longer and the little birds have started chirping, and the sunlight feels warm on my cheeks. It reminds me of the fact that the summer will come.
Last summer we built a secret garden in one desolated spot in Helsinki, amidst old trains, rose bushes and general junk. It became a tiny paradise, with the biggest mangold leaves, abundant mint and sky – reaching branches of dill. And those rows of huge carrots and beetroot! It was a common effort by many brave guerilla gardeners, who did learn about the miracle of growth in the process. We were loved by the media, frequented by all kinds of visitors, from art students to radical activists and old ladies interested in gardening. Not to mention Helsinki’s recent dominant pest, the Urban Bunnies, a feral, red – eyed, formerly domesticated little nuisance.
I remember those early summer evenings, dry, light and warm, lugging the heavy watering cans and letting the plants drink. What a delight is water for the dusty earth and for yourself, after a hot day. And I isn’t it strange, how the little grey, inconspicuous – looking seeds turn black soil, water and sunlight into edible green leaves and colourful tubers? If you never grew your own food, how could you possibly appreciate that? No one can control that magic! We can help and enhance it, but it happens by its own will. For new life to grow, there needs to be first death and decay, and what is living now, will finally be compost that feeds new growth. A difficult lesson to learn.
Harvest party pictures courtesy of Päivi Raivio, thanks!
If I could stay in that moment, in the secret garden, with the heavy watering cans, I would. But time’s current is a force that only takes you forward. The green growth will take its own way, and is not stopped by blocks of concrete or urban sprawl. When you open your fist, what you grabbed, a rock, a leaf, a piece of soil, has been pressed down to a diamond, a beautiful memory. That is for your keeping, for ever, even when a secret garden is too small a dream.
But they are sleeping there, under the blanket of snow, the little seeds. Soon, soon, it will be their time, to sprout and make a green revolution. What revolutionary dreams do they dream? Stay tuned to the channel…
The Odd Salad
We recently had a meeting to plan some urban gardening visions. A member of our group suggested on our mailing list, in English, that we could share “an odd salad”. That caused a major confusion: Some people thought he meant “a strange salad”, some people thought the expression referred to a potluck dinner in general, and some people even somehow got the idea he meant a mixed – gender sauna, because there was also talk about heating up the sauna at our meeting place. Finally, I think everyone understood what the expression means, but the “odd salad” was indeed delicious and the sauna very hot too.
Salad with Dried Apricots and Broccoli
A head of broccoli
two handfuls of dried apricots
half a leek
50 g hazelnuts
3 tbsp walnut oil
1 tbsp sherry vinegar
1/2 tsp salt
2 tsp maple syrup
a pinch of black pepper
Soak the apricots overnight in water. The following day, separate the flower heads of the broccoli, and steam them just a couple of minutes, until they are a little tender. Cut the leek diagonally into strips and very quickly fry it in oil. Slice the apricots and toast the hazelnuts on dry pan. Chop the hazelnuts roughly. Whisk together the ingredients for the dressing and toss the salad, decorate with chopped hazelnut.
Asian Beetroot Salad
This is a version of a dish a used make out of our guerilla – gardened beets last summer.
1 big beet
1 big orange
3 tbsp sesame oil
2 tsp soy sauce
1 tsp crushed garlic
1 tsp grated fresh ginger
2 tbsp lemon juice
Slice the beetroot thinly, and steam for a few minutes until tender. Slice the orange. Mix the ingredients for the dressing and toss the salad. This salad is much improved if you have time to marinate it for a while.
Pink Salad with Fennel and Pear
200 g red cabbage
1 bulb of fennel
2 tbsp raspberry vinegar
3 tbsp olive oil
3 tsp honey
a pinch of fleur de sel (or any other salt..)
Slice the cabbage and fennel very finely. I used a cheese – slicer, but you could use a mandolin as well. Cut the pear into thin slices. Whisk together the ingredients for the dressing, and mix the cabbage and fennel in a bowl. Pound the cabbage and fennel a bit, or give them a squeeze with your fingers. Mix in the pear slices and the dressing.
Filed under: Cooking, Uncategorized | Tags: beetroot, blin, blintzke, buckwheat, condiments for blinis, vegan
Now it is the season of carnivals all over the world, from the most famous one in Rio, to the Austrian Fastnacht, Venetian Masquerade and the rather timid Finnish Laskiainen that is celebrated by downhill sledge- riding and pea soup. Carnival – tradition is about turning everything upside down: kings become slaves and servants rulers, men become women and women men. For a short while, the rules bend and laws are made ridiculous, sacred profane, and the pompous reveals its true trivial nature, like a cancan dancer, kicking up her fishnet – stockinged leg… It’s a short lived illusion, a spectre of power, but something that brings a relief, an easiness to go on with the everyday life. The Trickster celebrates with a mad leer, takes over the King’s throne, and those with no power make the rules of the game.
My carnival this year was a night with Russian food and burlesque. Burlesque is the true carnivalistic entertainment: I’m in love with the big, tattooed ladies taking off their clothes on stage, with the madly cheering audience, and that feeling of a rock concert, but without the pretense of music, just sheer sexiness and wildness and visual stimulation. This party was like travelling with a time machine, full of creatures from other realms, men or women, animal or human, human or alien, 15th century or future, who cares, just corsettes – heels – glitter – colour – lace – frills – and – futuristic contraptions everywhere you lay your eyes. I felt like innocent Alice in Wonderland, with my angel wings and white tutu.
We, meaning Namu Natasha ( Sweet Natasha), Esteri Pippuri (Esther the Pepper), Bliny Blinotshka (well.. something to do with bliny, obviously), Printemps (Spring) and Angelita started the night with bliny, Russian pancakes that are traditionally eaten in Finland this time of the year. The Russian blin or blintzke is a thin pancake, a crêpe, bought from a stall on the street and eaten as a snack. The Finnish blin is a thick fat pancake, made of sourdough, finely served with caviar, sour cream, mushrooms and other delicacies in a festive occasion. It’s a short way to Russia, but quite obviously something happened on the way…
At least six hours prior to baking your bliny, mix the following ingredients and let ferment in room’s temperature:
2,5 dl oat milk, luke warm
2,5 dl buckwheat flour
2,5 dl wheat flour
20 g yeast
Just before baking add:
2,5 dl beer
1 tsp salt
1 dl soy yogurt
You’ll need oil for frying
Fry the bliny in a frying pan, with lots of oil. Use medium heat, so that they will cook inside too. Nicest bliny are fried in pancake pan. Flip them over a couple of times.
Sidedishes with Bliny
You should have many different sidedishes with bliny! Five is minimum in my opinion! Nice vegan things to go with your bliny are vegan seaweed based caviar (at least in Finland available), vegan sour cream, chopped red onion, chopped pickles, honey, and mashed avocado with a bit of lemon. We also had these things:
Beetroot with Honey
Slice some beetroot thinly, and chop some garlic. Fry quickly with oil in a wok, add salt and plenty of honey.
Mushrooms with Sour Cream
I bought some wild mushrooms preserved in brine, and made a simple condiment of them by draining off the extra liquid and adding some chopped spring onions, black pepper and vegan sour cream.
An open heart is something to I’d like to wish everyone, open to hold the world, open for freedom and commitment both. No sweet Valentine’s gifts from me, no junk to show that I care. Since I don’t, at least about any businesspeople getting rich with people’s earnest needs to be loved and cared for. Or maybe I’m just bitter since the only Valentine’s Day greeting that I can count on comes from dear Maman? But a pair of lovely yellow mittens, knitted with guaranteed love to protect my hands is not bad at all, maybe enough to turn my hardened heart a bit soft on Valentine’s Day… So suddenly I found myself thinking about red food, and about a pretty red cake, and maybe a pink smoothie to go with it.
Being not keen at all on artificial colourings and such I went for dear old beetroot in search of a red hue (did you know that beetroot can be used to make a home made lip gloss?). My previous experiences with beetroot baking had not been so very splendid, so a retake was in order. But alas, after baking my oh – so – pretty pink batter I found out that the insides of my reddish beetroot cupcakes were a shade of a bright yellow! Yellow is the colour of envy and jealousy, versus red as the colour of love and passion. Perhaps not the message you should convey on Valentine’s Day…
Beetroot Cupcakes with Hazelnut and Chocolate Spread
4 dl wheat flour
1 dl sugar
1 tsp baking soda
3 tsp baking powder
1 tsp egg replacer (optional)
1 tsp vanilla powder
1 tsp ginger powder
1/2 dl shredded coconut, toasted on a dry pan
1 dl oil
2 dl oat cream
1 dl oat milk
1 tsp strawberry vinegar
120 g hazelnuts
1 dl coconut oil
1 dl powdered sugar
1 dl cocoa powder
a dash of vanilla
a pinch of salt
I wanted the beetroot to be as finely grated as possible, so I used my funky juicer from the 70’s. I juiced the beetroot, and combined the juice and the left over beetroot pulp, which resulted about 1 dl of beetroot mush. I mixed this mush with the rest of the wet ingredients. Then I combined in bowl the dry ingredients, and added the wet. I poured the batter into muffin forms and baked the cupcakes about 20 minutes in a 200°C oven.
The icing is kind of a homemade Nutella. I made it by first grinding the hazelnuts in a food processor until powdered, and then adding the rest of the ingredients. I put this to the fridge to cool and harden a bit, though it is a bit tricky to handle if it is too cool, especially if you want to pipe it. If it is too warm, it will be runny and cannot be piped either.
Red Berry Smoothie
This is an obvious recipe, but maybe worth remembering that in the long run it maybe healthier for your heart than chocolates (would dear Maman say).
1 dl frozen red currants
1/2 dl cashews, soaked overnight
1 dl oat milk
1 tsp lucuma
1 tsp maca
Blend all the ingredients!
Filed under: Cooking, soup | Tags: almond, beetroot, cauliflower, green peas, soup, sweet potato
For a while, I worked at the Office. The Office is a place where many creative, clever and friendly people make the gears of capitalist society turn smoothly. At the Office, people eat carefully, but enjoying their food as much as anybody. Often they ask: Is it organic? Is it low fat? Is it low carb? They are concerned about their weight and the health aspects of their diet.
I always made a nice big pot of soup every Friday for the people at the Office. The soups were generally well liked, though several men promptly refused to even touch them, since well – the soups were vegetarian. To no avail was the praise the other people lavished on my soups, and also I must admit it: after tasting the food restaurants in Helsinki have to offer I’m quite proud of my soup – making skills. But the guys had their principles: no vegetarian food shall ever cross their lips. I have my principles too: I did not give in, and neither did they. Though I told one of them that if he brings me a living chicken, and slaughters it in front of my eyes, at counter of the Office kitchen, I shall indeed cook it for him. But he never did, and I continued to make a vegetarian soup every Friday.
I do happen to know many males that are indeed vegetarian, even vegan, so the fierce resistance my soups met with the guys at the Office left me puzzled: what is going on, I asked my girlfriends. We did some really hard thinking, but who could understand, what goes on in a mans’ handsome head? The mystery remains unsolved to this day.
Here are four soups that I made for them. All of these soups are prepared in the same way:
First peel and chop all the veggies, then heat some oil in a cooking pot, then add the chopped onion, and garlic and ginger, if there’s any on the recipe. Then add the rest of the vegetables, turn a couple of times and add water or vegetable stock, enough to cover everything. Cook until done, purée using a hand-held blender, add salt, and other mentioned spices, as well as cream/wine . Soups should always be left to stand for some minutes before serving, to make the flavours “open”.
Pink Soup – with Beetroot and Orange
This is a nice winter season soup, originally by Saara Törmä. The orange zest lifts the flavour of beetroot to a totally new dimension.
2 cloves of garlic
1 tbsp grated ginger
2 l vegetable stock
2 tbsp lemon juice
grated zest of one organic orange
soy yogurt for serving
White Soup – with Almond and Cauliflower
This is a late summer – autumn seasonal soup. Almond meal can also be used in curries etc. to thicken and bring a creamy flavour.
300 g cauliflower (one head)
150 g almond meal
1 clove of garlic
2 tsp sherry vinegar
1/2 dl oat cream etc.
salt to taste
Orange Soup – with Sweet Potato, Lime and Chili
Well, this is a no – season soup in Finland, but very nice and warming in the winter. I quite enjoy the very subtle heat cooking the chillies whole brings to the soup, but you might as well chop them if you like a bit more intense spiciness.
1 red onion
oil for frying
2 sweet potatoes
1 tbsp grated ginger
1 can coconut milk
4 red chillies
juice of two limes
fresh coriander for serving
Green Soup – with Green Peas and Mint
Fresh mint and fresh peas – this is certainly a summer seasonal soup, but can easily be made with frozen peas and dried mint as well. Remember to use spearmint, not peppermint! Also, if you don’t like the taste of mint, it can be substituted with estragon.
150 g green peas
2 cloves garlic
a handful of mint
1/2 dl white wine
1 dl oat cream
home made croutons for serving
Oh.. and there is also a Red Soup – with Bell Pepper and Smoke Flavour. The recipe is here.
Filed under: autumn seasonal food, Cooking, Salad | Tags: beetroot, black currant, bread spread, dolma, fava bean, grape leaf, mint, sesame
“Hippies are the dolphins of our race, playful, resilient, social, fetished by some, dismissed by others, ” says Chelsea Cain in her book The Hippie Handbook. She was raised in a hippie commune in the 70’s. I was reminded her words last weekend when I was asked to do a cafe for a hippie party, which was held at a yoga school in Helsinki.
I was a hippie myself for many years, and not without a reason! However much there can be bad jokes made of hippies, I think there is still a very important lesson that can be learned from them. Hippies see life as endlessly enjoyable, filled with creativity, beauty and meaningful encounters with other human and nonhuman beings. Of course, also the mainstream western society is generally very pleasure – oriented, but I think the difference with the hippie culture lies in the fact that the pleasure hippies seek is not destructive towards other living things, and generally doesn’t have a high price, to the environment or moneywise. How delicious is organic, vegan food, how pleasurable is a footmassage given by a friend, how much fun can be a drum and a guitar, how nice to spend a summer in a teepee, how delightful to learn new acrobatic tricks… It is so easy to forget the simple delights of communal living, when you struggle for your daily earnings in this society. In the hippie world, there is always enough time, and the greatest achievement of a person is to be present here and now.
So this weekend at the hippie party I noticed we, who had met at some hippie gathering or other a few years ago, had all grown up, and perhaps matured too. There weren’t that many people at the party, and I think everybody had already seen enough life not to be pretentious about being a hippie. So people were laughing when the meditation was supposed to begin, did some really silly barefoot dancing and joked about the Natha – cult instead of a spiritual panel discussion (“hey girls, are you going to the Natha party afterwards? Watch out for the guru!”). Of course there were candles, a big mandala on the wall, some sandalwood incence and soft cushions. DJ Indigo played and we reminisced a little: somebody had decided to start a tribe, another one had been suspicious about hippies but then gone to a gathering and totally become one, third one had caused a major jealousy attack in a Peruvian boyfriend by acting like any hippie girl at a wedding party. Oh sweet crazy youth, I guess it shall never return. Luckily enough, I think I still have my dreadlocks with all the beads and colourful felt hidden off in some cupboard, so if I want to become a hippie again, I can just sew them back on…
I had made some proper hippie food for the party: local, cheap and colourful, and not too fancy. The menu included a platter with a stuffed grape leaf roll, some favabean – blackcurrant hoummus, sesame – marinated beetroots, minty coleslaw and raw chili – apple chutney, with a piece of sourdough rye bread.
This is my local version of the Arabic classic – I know the ingredients sound weird but surprisingly they work really well together, and the paste actually tastes like hoummus! The purple colour is nice as well (to my taste..)
5 dl cooked favabeans
1 dl black currants
3 cloves of garlic
1 – 2 dl canola oil
Soak the beans overnight and cook for an hour or until they are tender. Drain off the cooking water, add the rest of the ingredients and make into a paste with a blender.
The mint was somehow still alive in my garden, even if it has been below freezing many nights. This is a cheap and simple vegan coleslaw. You can make it with egg – free mayo too.
a couple of carrots
1 dl sesame seeds, toasted
a handful of mint leaves
1/2 dl lemon juice
1 dl olive oil
Slice the cabbage really thin, preferably with a cheese slicer. Then pound it in order to make it more juicy, grate the carrot, chop the mint, toast the seeds and mix everything. The coleslaw is much better if you let it wait a few hours in the fridge.
This is not how dolmas (stuffed grape leaves) are made in Greece, but if you aren’t a Greek grandmother with five dutiful daughters to help you, this might be the way you want to make them, since this is much faster and easier.
about 50 pieces
50 preserved grape leaves
6 dl brown rice, or preferably spelt or barley if you live in Finland
9 dl water for cooking
3 tsp salt
1 dl tomato paste
1 red onion, finely chopped
2 tsp spice mix that includes dill, chili, coriander leaf and mint (if you have fresh herbs at hand it’s much better)
2 dl olive oil
a packet of preserved grape leaf rolls
Boil the grain and allow it to cool. The dolmas are easier to roll if you boil the grain until it’s quite mushy. Then mix in the rest of the ingredients of the filling, and roll the dolmas. Basically you do the rolling so that you put a couple of teaspoons of filling at widest part of the grape leaf,then fold over the sides and roll the leaf into a tight roll. The problem with the preserved grape leaves is that they often are too small and have a lot of holes, but then you’ll just need discard those and use the bigger ones. Put the ready rolled dolmas on a oven dish, drizzle with olive oil and bake them in the oven in 200ºC for about 20 minutes, or until they have turned darkish in colour.
Om Shantih Shantih Shantih!
Filed under: Cooking, Salad | Tags: beetroot, bulgur, chilli, communal eating, mint, nectarine, pecan nut, pineapple, raw food, salsa
Every August, my community reclaims the street that I’m living on with dinner tables. No cars are allowed in a whole day. People bring food and drinks, and the whole neighbourhood eats and socialises together. What a lucky person I am, to be living on such a street, the only one in Finland!
Eating together keeps a community alive, and reclaiming a space in a city by eating in it is a revolutionary act if any . When we eat together, we share so many other things with the food: the substance of our lives, our values and creativity. Even in today’s western world of continuous abundance, the act of sharing food has still not completely lost some of its ritual significance: if I am willing to share my piece of bread with you, you are for me worth more than the risk of going hungry.
What is proper to eat, is a question that can lead to some really heated debates – we all have our opinion on that. But I guess that amidst all the guilt that can be felt for eating food that is not sound ecologically, ethically, or health wise, it is good to remember that food also has another function in society: the festive, ritual aspect of sharing food that is common for all human cultures. Food is nourishment for the soul too: for thriving communities and fulfilling human relationships.
In the afternoon, the tables slowly start to appear on the street, and people gather around them. Food is brought out , presented and accordingly admired, wine bottles and beer appear on the tables. We sit and eat and talk, the whole sunny day. Passers – by are offered food to taste (“come, have some of these beetroot shells Salla has made!”) and of course drinks. People move from table to table, children run along with painted faces. At dusk candles appear, people find their instruments and sounds of drumming and singing fill the street. The stars that we haven’t seen in a couple of light summer months flicker in the warm, dark August night.
I get know my neighbours much better, since I’m new on this street. They tell me some gossip, like why there is such a hole in the hedge between our house and the neighbouring one: the husband of the lady next door used to originally live there… Also while sitting at the table, we four ladies from my house make a decision: next summer, our house will be painted pink, and the wooden panels in the hallways Mediterranean turquoise.
Pineapple and Mint Salsa
1 fair trade pineapple
2 – 3 dl chopped spearmint
2 red chillibean
1/2 tsp salt
I peeled and chopped the pineapple, the mint and the chilli, then I blended the whole thing with a hand held blender. We ate it with some tortilla chips.
Boulgur Salad with Nectarines
4,5 dl boulgur
9 dl water for cooking
200 g cherry tomatoes
2 red onions
2 dl chopped rucola
2 cloves of garlic
1/3 of a purple cauliflower
1 and 1/2 lemon, juice and zest
3 dl olive oil
First I cooked the bulgur: I added it to boiling water, with a bit of salt in it, and let it simmer for about 8 minutes. Then I set it aside to cool. I chopped the rest of the ingredients roughly, except for the garlic, which I chopped finely, and mixed them together with the bulgur. Then I made the dressing: I squeezed the lemons and grated the zest, and whisked it together with olive oil. I poured the dressing into the salad and mixed carefully. This amount of ingredients make up about 4 litres of salad. It is also a good thing to remember that if you are intending to have this kind of food standing in sunshine for many hours, it is quite important to remember to cool it down properly, preferably in the fridge, before serving.
1 long beetroot, or 3 round ones
100 g pecan nuts
3 tbsp oil (sesame, pumpkin, olive…)
3 tbsp water
2 tsp lemon juice
This little dish is a nice raw foodie thing, unfortunaly not of my own invention..
First, I sliced the beertoot really really thinly with a cheese slicer into round thin slices. You could use a mandolin slicer as well, or a sharp knife. Then I made the nut paste that is the filling of the shells by simply mixing the ingredients with a blender. I made the shells by sort of glueing two beetroot slices together with the paste. The thinner you cut the slices, the nicer the shells are to eat, but if your slices are a bit thicker they keep better,otherwise they’ll start to look a bit dry and greyish in a couple of hours.
Filed under: Cooking, summer seasonal food | Tags: agrarian revolution, beetroot, black currant, herb oil, horse radish, mangold, parsley, salad dressing, summer food
In the States these so called 100 mile menus seem to be the new fad in restaurants. Basically it means that the ingredients for the menu are grown within a hundred miles. Also, in London there is a restaurant, which sells food that originates within the subway network of London. This menu that I’m going to write about, is not a 100 mile dinner, but a 15 meter lunch, since most of the ingredients were from a garden patch just 15 metres away.
I think that ideally we all should live like this, with lunches and dinners that are really picked just 15 metres away from the doorstep, and not bought from supermarkets. The commercial farming systems that produce the majority of our food at the moment are killing the planet, draining the water resources, turning independent farmers into slaves of the system, and suffocating natural ecosystems. We need a new agriculture. Monocultures must go.There aren’t many good alternatives, though. We are far too many people to be fed with grace, and some destruction of natural ecosystems is inevident in order to produce enough food for all.
But it’s not hopeless! There are things to do! You should all do it! Decentralization is the way to go with the production of food and energy. Small, intensive farming systems can produce amazing amounts of calories, if they are closely integrated in the everyday lives of people. Eat local, crop mob, depave, guerilla garden! Learn and teach permaculture, make a transition town initiative in your hometown, get an allotment garden, eat the seasonal food, and support your local organic farmers. And most important of all, do not despise what older people have to tell you, since many of them have the skills and knowledge from a life that was much more self – sufficient than our current lifestyle.
Recently me and my cousin made a trip to this old farmhouse, where our dads grew up. These days no one lives there, and that whole part of the countryside is full of empty houses, since the people have found their living in cities. There is a strange, almost haunted feeling in these places, with the rosty old farm machines in the barns and the empty gravel roads, once so busy.
But anyhow, we both felt very peaceful and happy there, among the ghosts of our grandparents. The garden was also abundant, since my uncle and aunt had been tending it every now and then. Among the chickweed we found horse radish, potatoes, swedes, onions, carrots, beetroot, broad beans, mangold, salad, parsley, garlic and dill, and a monstrously big bush of lovage. And of course lots of black and red currants, which were the aim of our trip. This is some of the simple summer food we made.
Beetroot with Horse Radish
a 3×3 cm piece of horse radish, peeled
1/2 dl extra virgin olive oil
salt to taste
water for cooking
First I sliced the beets thinly, and boiled them and the finely grated horse radish in a shallow amount of water until done, about 20 minutes. Then I drained off the water and added the oil and some salt. If you like more horse radish, you can grate some more and add at this stage for a stronger aroma. This dish can also be made into a bread spread, by using a hand held blender.
Herb Oil with Parsley to Go with New Potatoes
2 dl extra virgin oil (olive, canola etc)
1 dl finely chopped parsley
1 clove garlic
This is such a simple thing, the ingredients are simply combined. It so delicious when made of fresh parsley. It is very nice together with new potatoes.
Salad Dressing with Black Currant
2,5 dl black currants
2/3 dl extra virgin oil
The black currants should be ground through a sieve, in order to get rid of the peels. The resulting black currant mush is then mixed with oil, salt and sugar. It depends a bit how sweet you’d like to have it, you don’t necessarily need much sugar if you like it with a bit of a tang. We had it with some lettuce combined with a bit of mangold and marigold petals.
Mangold Stir Fry
10 mangold leaves
3 cloves of garlic
1 tsp jeera
1 tsp ground coriander
1/2 tsp turmeric
a pinch of chillipowder
oil for frying
The mangold leaves were first roughly chopped, as well as the onion and garlic. Then we fried the onion, garlic and the spices on a frying pan, and then tossed in the mangold, just for a minute or so.