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CAESAR SALAD AMBER STYLE (Serves 2)

 

Salad

  • One romaine lettuce

  • 1 tablespoon capers – choose the small ones (more flavour)

  • 2 pieces of toast of your choice

  • 1 clove garlic, pressed

  • 1 tbsp oil and 1 tbsp butter

  • 250 g cooked chicken breast, cut into strips

  • 3 tablespoons Parmesan cheese, grated

 

Dressing

  • 1 teaspoon Dijon mustard

  • 4 tablespoons Amber The Tonic

  • 60ml olive oil 

  • 1 tablespoon anchovy fillets, finely chopped (or alternatively 1 tbsp anchovy cream)

  • Salt and ground white pepper

 

Steps

  1. Bread croutons: Melt the butter and oil in a pan on medium heat. Cut the toast into mouth-size pieces and fry in the pan until golden, then add the garlic and season with salt and pepper.

  2. Place the lettuce, capers, and bread croutons in a large serving bowl.

  3. Prepare the dressing: In a small bowl, whisk together the mustard and The Tonic until smooth.

  4. Whisking constantly, gradually add the olive oil.

  5. Add the anchovies, salt & pepper. Mix well.

  6. Pour dressing on salad and toss lightly to coat.

  7. Arrange the chicken on top and sprinkle with the Parmesan.

  8. Serve immediately.

PRAWN, AVOCADO & MANGO SALAD

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  • 500 gram cooked unpeeled prawns

  • 1 avocado

  • 1 mango, cut into small cubes, or 225 gram frozen mango, already cubed

  • Zest of 1 small lime

  • Juice of 1 small lime

  • 2 tablespoons Amber The Tonic

  • 1 tablespoon whole fresh coriander leaves

  • Sea salt 

  • Lettuce of your choice - we like the mache salad

 

Steps

  1. Peel the prawns and place to the side.

  2. Cut the avocado in half and remove the pit. Cut the flesh into small cubes while it is still in its skin. Gently remove the cubes from the skin using a small rubber spatula and place in a medium bowl.

  3. Add the mango cubes and season with the lime zest*, lime juice, the Tonic and the coriander.

  4. Arrange the lettuce leaves on a platter, top with the prawns, the avocado-mango mixture. Season with salt and pepper and serve. Bon apetit!

 

*make sure that you wash the lime carefully, preferably with a veggie brush.

AMBER COOKIES – BEST FIKA CHOICE FOR ENERGETIC CHILDREN ALL AGES

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24 cookies

Bake in oven for 20 minutes in 150 degrees

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INGREDIENTS

1 ½ cup of oats

1 cup of flour of choice

1 cup of shredded coconut

2 teaspoons of cardamon, ground

½ cup of Nature’s Gold Amber honey

100 gram of butter

2 tablespoons coconut oil

A pinch of salt

1 ½ teaspoon bicarbonate of soda mixed with 2 tablespoons boiled water

 

DIRECTIONS

Mix all the dry goods – oats, flour, shredded coconut, cardamon and salt. Melt the butter in a saucepan, then add the coconut oil and the honey. Mix the bicarbonate of soda in the hot water until it dissolves, then mix everything together. The cookie mix is moist without being runny. Makes small balls and place on baking tray, then cook for 20 minutes in 150 degrees Celsius oven. The cookies are chewy straight out of the oven, then as they cool they are more crispy. Great as a healthy fika alternative.

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Alternative: cinnamon can replace the cardamon and for the adventurous baker we can recommend to add a tablespoon of your favourite edible flower in the mix. We like the lavender ones, but also the rose petal AMBER cookies are popular.

HOMEMADE GRANOLA 

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  • 350 g regular oatmeal (not instant oatmeal, it’s too thin)

  • 75 g sunflower seeds

  • 75 g pumpkin seeds

  • 25 g whole linseed

  • 50 g grated coconut

  • 2 tsp ground cardamom

  •  

 

Steps

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  1. Mix the above ingredients and dry at 170 degrees Celcius in the oven for about 30 minutes. Stir a few times. 

  2. Coarsly chop 50 grams hazelnuts and mix in with 75 gram dried cranberries. 

  3. Gently melt 3 tbsp coconut oil and mix with 3 tbsp of Amber Nature’s Nordic Wildflowers* and spread over the muesli mixture. 

  4. Bake for a further 10 minutes in the oven (170 degrees), stirring halfway through.

  5. Turn off the oven and leave the tray on the back burner so that the mixture dries (without using any additional energy). It should be crispy without being burnt.

  6. It will keep its shape for several months in the pantry.

 

* If you want a stronger honey flavour, then choose our Deluxe Honey or Virgin Honey.

DARK CHOCOLATE AND HONEY SAUCE CROISSANT

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  • Good croissants straight from the bakery

  • Dark chocolate

  • Amber Honey 

 

Melt the dark chocolate and add a little honey. 

Take your croissant and dip it in this delicate sauce. Enjoy!


Evening snack, Marcus Bassani

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liquid honey in a jar on a cutting board filled with pastries
a glass of the Ambrosia apple cider vinegar
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