"Cook something good"
Here you can find good recipes that we have received from satisfied customers
Smoothie with dates and almonds
Ingredients and how to make:
- 2 dl ORINK Barista
- 5 pieces frozen spinach leaves
- 1 bunch of basil leaves
- 1 bunch of mint leaves
- 5 sweet almonds
- 4 pitted dates
Mix everything so that the dates and almonds stick together and are thoroughly mixed. Put the almonds in water to smoothen up before mixing.
Smoothie with dates and almonds
Ingredients and how to make:
- 2 dl ORINK Barista
- 5 pieces frozen spinach leaves
- 1 bunch of basil leaves
- 1 bunch of mint leaves
- 5 sweet almonds
- 4 pitted dates
Mix everything so that the dates and almonds stick together and are thoroughly mixed. Put the almonds in water to smoothen up before mixing.
Oat Waffles
Ingredients and how to make:
- 100 grams of oat flour
- 2.5 dl ORINK Barista
- 1 egg
- 0,5 dl of oil
- 1 teaspoon of vanilla sugar
- 1 teaspoon of baking powder
- 1 teaspoon of cardamom seeds
Mix all dry ingredients, add oil and 1 dl ORINK Barista, whisk lightly and then add the rest of ORINK Barista and stir. Then put the egg in, whisk it in carefully.
Let the batter swell for a couple of hours in the fridge. Then use oil in the iron when baking.
Smoothie with chia seeds
Ingredients and how to make:
- 3 tbsp chia seeds
- 2 dl ORINK Barista
- 2 crm vanilla powder
- 1/2 dl blueberries or any berry
- 1/2 dl vegetable curd in any flavor.
Mix chia seeds and vanilla powder with ORINK Barista and stir well. Can also be mixed well in a blender.
Preferably served with blueberries as a garnish and a dollop of plant gurt.
Smoothie with chia seeds
Ingredients and how to make:
- 3 tbsp chia seeds
- 2 dl ORINK Barista
- 2 crm vanilla powder
- 1/2 dl blueberries or any berry
- 1/2 dl vegetable curd in any flavor.
Mix chia seeds and vanilla powder with ORINK Barista and stir well. Can also be mixed well in a blender.
Preferably served with blueberries as a garnish and a dollop of plant gurt.
Foamed barista in the coffee
Ingredients and how to make:
- Hot coffee
- ORINK Barista
Serve the coffee in a coffee cup or mug. Froth ORINK Barista and pour into the cup/mug with a high jet.
ORINK´s Pancakes
Ingredients and how to make:
Accessories
Cooking
Pancakes: Mix wheat flour, vanilla sugar and salt in a bowl.
Whisk in the oat drink a little at a time and whisk well so that the mixture does not clump.
Add one egg at a time to the batter and let the batter rest for about 20 minutes in the fridge.
Accessories: Whip the oat cream in a wide bowl, then store in the fridge until serving.
Pancakes: Whisk the cold mineral water into the pancake batter.
Fry the pancakes in a dollop of dairy-free margarine.
Serve the pancakes with the whipped oat cream and raspberry jam.
Swedish "Lussekatter" with ORINK oat barista
- 50 g Fresh Yeast Sweet Dough
Decoration
Cooking
Dough: Crumble the yeast in a bowl.
Pour the oat drink and the saffron into a pan and heat to 37 degrees.
Add some of the liquid to the bowl to dissolve the yeast. Pour in the rest of the liquid and then add salt, sugar, eggs and about 12 dl of the wheat flour.
Then add room temperature margarine to the dough. Knead the dough until it becomes slightly sticky, work in more flour if the dough is too loose.
Let the dough rise to double size under a baking sheet in the bowl, approx. 30-40 min.
Take out some plates and cover with baking paper.
Divide the dough into four parts and each part into about 8-10 parts. Roll out each piece of dough to a narrow length and shape into fluffy cats.
Let the luscious cats rise under a baking sheet for another 20-30 min.
Decoration
Brush the fluffy "Lussekatter" with lightly beaten egg and press raisins into half of the fluffy "Lussekatter" and sprinkle pearl sugar on the rest of the fluffy "Lussekatterna".
Bake them at 225 degrees for 10 min. Leave to cool on a wire rack under a cloth.
Swedish "Lussekatter" with ORINK oat barista
- 50 g Fresh Yeast Sweet Dough
Decoration
Cooking
Dough: Crumble the yeast in a bowl.
Pour the oat drink and the saffron into a pan and heat to 37 degrees.
Add some of the liquid to the bowl to dissolve the yeast. Pour in the rest of the liquid and then add salt, sugar, eggs and about 12 dl of the wheat flour.
Then add room temperature margarine to the dough. Knead the dough until it becomes slightly sticky, work in more flour if the dough is too loose.
Let the dough rise to double size under a baking sheet in the bowl, approx. 30-40 min.
Take out some plates and cover with baking paper.
Divide the dough into four parts and each part into about 8-10 parts. Roll out each piece of dough to a narrow length and shape into fluffy cats.
Let the luscious cats rise under a baking sheet for another 20-30 min.
Decoration
Brush the fluffy "Lussekatter" with lightly beaten egg and press raisins into half of the fluffy "Lussekatter" and sprinkle pearl sugar on the rest of the fluffy "Lussekatterna".
Bake them at 225 degrees for 10 min. Leave to cool on a wire rack under a cloth.
Swedish "Lussekatter" with ORINK oat barista
- 50 g Fresh Yeast Sweet Dough
Decoration
Cooking
Dough: Crumble the yeast in a bowl.
Pour the oat drink and the saffron into a pan and heat to 37 degrees.
Add some of the liquid to the bowl to dissolve the yeast. Pour in the rest of the liquid and then add salt, sugar, eggs and about 12 dl of the wheat flour.
Then add room temperature margarine to the dough. Knead the dough until it becomes slightly sticky, work in more flour if the dough is too loose.
Let the dough rise to double size under a baking sheet in the bowl, approx. 30-40 min.
Take out some plates and cover with baking paper.
Divide the dough into four parts and each part into about 8-10 parts. Roll out each piece of dough to a narrow length and shape into fluffy cats.
Let the luscious cats rise under a baking sheet for another 20-30 min.
Decoration
Brush the fluffy "Lussekatter" with lightly beaten egg and press raisins into half of the fluffy "Lussekatter" and sprinkle pearl sugar on the rest of the fluffy "Lussekatterna".
Bake them at 225 degrees for 10 min. Leave to cool on a wire rack under a cloth.
Overnight oats with apple & cinnamon
You need:
1 apple
2 dl oatmeal
2 tsp chia seeds
1 tbsp sunflower seeds
1 tbsp grated coconut
0.5 tsp cinnamon
1 dl natural quark (approx. 0.5% fat)
2–3 dl ORINK BARISTA
Apple, almonds, quark and honey to serve.
Do this:
Coarsely grate the apple and mix in a bowl with oatmeal, chia seeds, sunflower seeds, coconut, cinnamon and quark.
Stir together with 2 dl ORINK BARISTA and let stand for 5 minutes. Stir again and add more oat drink if necessary. Let stand in the refrigerator overnight.
To serve: Stir and place in serving bowls. Top with thinly sliced apple, nuts and honey as desired.
Beetroot hummus
You need:
2 packages chickpeas (460g drained weight)
3 small cooked beets
2 tbsp tahini
1 dl Orink Oat Drink Barista
1 lemon (juice)
2 tbsp cumin
1 teaspoon salt
Chili flakes
Black pepper
Do this:
Rinse the chickpeas. In a bowl, add all the ingredients and mix until creamy. Add more oat drink if necessary.
To serve: Stir and place in serving bowls. Top with thinly sliced apple, nuts and honey as desired.
Oatmeal waffles
You need
100 grams of oatmeal
2.5 dl ORINK Barista
1 egg
50 grams of oil
1 teaspoon vanilla sugar
1 teaspoon baking powder
1 tsp cardamom seeds
Do this: Mix all dry ingredients, add oil and 1 dl ORINK Barista, whisk lightly and then add the rest of the ORINK Barista and stir around. Then whisk in the egg.
Let the batter rise for a couple of hours in the fridge. Then use oil in the iron when baking.
Smoothie with chia seeds
You need:
3 tbsp chia seeds
2 dl ORINK Barista
2 tsp vanilla powder
1/2 cup blueberries or huckleberries
1/2 cup vegetable yogurt in any flavor.
How to do it: Mix chia seeds and vanilla powder with ORINK Barista and stir well. You can also mix in a blender.
Serve with blueberries as a garnish and a dollop of whipped cream.
Peanut Ripple with Apple and Granola
CINNAMON APPLES
1 apple
1 teaspoon cinnamon
1 teaspoon honey
PEANUT RIPPLE
1 large tablespoon peanut butter
1 pinch of salt flakes
1 tbsp protein (I use vegan soy protein)
3 tbsp ORINK Barista or Chocolate
Yogurt and granola as desired.
Do this:
Mix apple pieces, cinnamon and honey in a bowl.
Mix all the ingredients for the peanut ripple in another bowl. Add more liquid if needed for desired consistency.
In a jar, mix yogurt, cinnamon apple and granola. Top with peanut butter.
Enjoy immediately or store in the refrigerator with a lid on the jar.
Carrot soup for 2 people
You need:
300 grams of carrots
1 potato
1 clove of garlic
2 tbsp olive oil
5 dl ORINK BARISTA
Salt and black pepper to taste
Do this:
Peel the carrots and potatoes.
Slice the carrots, dice the potatoes and place in a saucepan with the olive oil.
Coarsely chop the garlic clove and sauté together with the carrots and potatoes for a few minutes.
Pour in ORINK BARISTA and bring to a boil. Stir occasionally.
Add salt and black pepper.
Let the carrot soup simmer on low heat for 25 minutes.
Blend the carrot soup with a hand blender or in a food processor.
Serve the carrot soup with bread and your choice of toppings.
ORINK's Pancakes
You need:
Accessories
Do this:
Pancakes: Mix wheat flour, vanilla sugar and salt in a bowl.
Whisk in the oat drink a little at a time and whisk thoroughly so that the batter does not clump.
Add one egg at a time to the batter and let the batter rest for about 20 minutes in the refrigerator.
Accessories: Whip the oat cream in a wide bowl, then store in the refrigerator until serving.
Pancakes: Whisk the cold mineral water into the pancake batter.
Fry the pancakes in a dollop of dairy-free margarine.
Serve the pancakes with the whipped oat cream and raspberry jam.
Indian stew with ORINK Barista
You need:
1 can (250g) coconut milk
2 dl ORINK oat drink
1 pkt (380g) chickpeas
1 pkt (225g) paneer
1 yellow onion
3 garlic cloves
1 tbsp grated fresh ginger
2 tbsp Chinese soy sauce
1 vegetable stock cube
2 tbsp tandoori seasoning
1 teaspoon turmeric
1 tbsp tomato paste
Vegetables based on what is in your fridge, for example:
1 red onion
1 zucchini
1 pak choi
Salt, pepper
Rice and lime for serving
Do this:
Cook the rice according to instructions. Cut the paneer into cubes and fry in oil until golden brown.
In a separate large pot: fry onion and garlic together with turmeric, tandoori, tomato paste and ginger.
Add paneer, chickpeas, vegetables, coconut milk, oat drink, vegetable broth and soy to the pot. Let cook for 10 minutes. Season with salt and pepper.
Serve with rice and freshly squeezed lime juice.
Sticky chocolate squares
You need:
2.5 dl Orink oat drink. Barista or Chocolate drink, you choose.
1.5 dl rapeseed oil
1.5 dl light syrup
0.5 tsp vanilla powder
2.5 dl wheat flour
2.5 dl cocoa
0.5 tsp baking powder
1.5 dl granulated sugar
1 teaspoon salt
2 tsp cornstarch
100 grams grated dark chocolate
Do this: Set the oven to 160 degrees. Place baking paper in the bottom of a mold about 20x25 cm. Mix Orink oat drink, oil and syrup in a bowl. Mix the dry ingredients in another bowl. Then sift
Put them in the bowl with oat drink, oil and syrup and mix well.
Add the grated chocolate and pour into the tin. Bake in the middle of the oven for about 15 minutes. Let cool before cutting into about 14 squares. Serve as is or with your choice of toppings, such as lightly whipped cream, vanilla ice cream or with chocolate sauce and pickled cherries.
Banana smoothie for 2
You need:
1 banana
1 tbsp peanut butter
1 cup oatmeal
0.5 tsp cinnamon
0.5 tsp cardamom
3 dl Orink Barista or Chocolate
Do this: Peel the banana and then mix all the ingredients in a blender or with a hand blender.