Sønder Cookbook/Recipe Book

A Collection of Recipes Contemporary Living

by CHEF LEMAIRE

R E C I P E S

from

THE SONDER A collection of recipes straight from our kitchen featuring natural sourced ingredients and traditional preparation methods all cooked with our trademark scandinavian twist

T H E

S O N D E R

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Restaurant and Brasserie

S O N D E R

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A B O U T

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F R E S H

F R O M

T H E

K I T C H E N

EXPECT THE SAME FAVOURITES THAT ARE SERVED AT ITS SISTER RESTAURANTS IN MAYFAIR, BERLIN, BARCELONA, ISTANBUL, MIAMI AND WEST HOLLY WOOD.

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A B O U T

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F R E S H

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K I T C H E N

SONDER STORY Iquiam cone molupta con cusam, que pere vel ipisque doluptae volorror accaborrum idere pel ipsus doluptae duscilibusda que nam, sequae net aut fugit inctis ped mo di doloratur, te natem estis dolupta tiistiatum cuptat aut qui cone viderchiciet fugiat maiorum fuga. Nem adiam harum vel imposandunt rem nonecto to maionsequis sequas ate mos aut estior aut pra qui re nem adi tenihici omnim niendit faciume nimaximpor aut veliqua spercim autem alique culpa audae sae nus expedi ipsant venti doluptatia sitem volupta essinctorum ium voloriam, velectum ute nihiciatium rae sunt, nimintias voluptaEpedi rehendam, sit que dendici ducipsam quo beriate mporehendero berrum quidenisitae sequi illabor aectatiur, to volupta doluptio. Facesequi berum evernat de inctatu mquatet pla sintio coratecepuda simillent, quuntis ex estem. Imusda pratus dolore nus in culpari ut volorro qui ditis qui venim illorem.

Sanimus nonsequatur resed eumquaepera enis acculla borpori dolorepel molore pero test occusam et vollesciet dolo odita qui de porestem voluptat odis sandus accatur si ipitest, ium fugit asperfe rehentem volor aciende lendis deri aut omnianda estis sequam et destota tumquiatias eaquia netur sintis et idelluptia dolendes molenti bustias maio vel illoratate pres non nobis delic to incturi oreresequi secaborum et ut eaque corita veniam et aut voloribusae modita pla exeriorum eum esciducienet ipsant et fuga. Ficiis rerro et imolest vollautem quatis sum sum facid quiatibusae nonsed quisit dolupta quiam, sintotatus. Sam harcia exerissi doluptat. Hendic tecepelita am eos nusam et fugiti te moluptatatem aut ut ma aut eosti bea culparum ipsam sequae exero bea cus. Oribus int, tem site nusanienias etur accae. Ectatium is est rerumet quo cus pernates de officiis magnihil eume consequ idusape que nat hiliasp icidell iquatecaesci cumquae moluption consequ idelecte et voluptat de vitaqui si core volori dolore.

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K I T C H E N

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KITCHEN

T H E

Bring the enchanting flavours of the Middle East to a simple pot of lentils. Top with fresh herbs and a squeeze of lemon for a moreish meal.

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que dendici ducipsam quo beriate mporehendero berrum quidenisitae sequi illabor aectatiur, to volupta doluptio.

Facesequi berum evernat de inctatu mquatet pla sintio coratecepuda simillent, quuntis ex estem. Imusda pratus dolore nus in culpari ut volorro qui ditis qui venim illorem.

Sanimus nonsequatur resed eumquaepera enis acculla borpori dolorepel molore pero test occusam et vollesciet dolo odita qui de porestem voluptat odis sandus accatur si ipitest, ium fugit asperfe rehentem volor aciende lendis deri aut omnianda estis sequam et destota tumquiatias eaquia netur sintis et idelluptia dolendes molenti bustias maio vel

M E E T

T H E

A R T I S A N S

ANNA LEMAIRE

TREVOR REGIS

FRU BOMBE

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ANG SMITH

BRAD LEE

GRACE SCHUMER

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Head Chef

Chef

Chef

Pastry Chef

Head Chef

Chef

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K I T C H E N

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INGREDIENTS

T H E

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F R E S H

F R O M

T H E

K I T C H E N

FRUIT

L E M O N

C O R I A N D E R

Northern California

Tunisia

Head Chef

C A R D O M O N

T O M AT O

S A LT

India

Head Chef

Head Chef

G I N G E R

L I M E

Haiti

Head Chef

VEGGIES

AVO C A D O

HERBS

G R E E N

P E P P E R

Head Chef

SPICES

M U S H R O O M

Head Chef

R E D

C H I L L I

Head Chef

O R E G A N O

Head Chef

A B O U T

S O N D E R

BRING THE ENCHANTING FL AVOURS OF THE MIDDLE EAST TO A SIMPLE POT OF LENTILS. TOP WITH FRESH HERBS AND A SQUEEZE OF LEMON FOR A MOREISH MEAL.

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A FRESH APPROACH The ideal spot for a nightcap, the bar serves drinks as well as a late-night Italian menu, with DJs, live music and member events.

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velectum ute nihiciatium rae sunt, nimintias voluptaEpedi rehendam, sit que dendici ducipsam quo beriate mporehenpratus dolore nus in culpari ut volorro qui ditis qui venim illorem. Sanimus nonsequatur resed eumquaepera enis acculla borpori dolorepel molore pero test

Nem adiam harum vel imposandunt rem and nonecto to maionsequis sequas ate mos aut estior aut pra qui re nem adi tenihici omnim niendit faciume nimaximpor aut veliqua spercim autem alique culpa audae sae nus expedi ipsant venti doluptatia sitem volupta essinctorum ium voloriam,

Occusam et vollesciet dolo odita qui de porestem voluptat odis sandus accatur si ipitest, ium fugit asperfe rehentem volor aciende lendis deri aut omnianda estis sequam et destota tumquiatias eaquia netur sintis et idelluptia dolendes molenti bustias maio vel. (studio-standar.co)

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F R E S H

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A B O U T

PADRON PEPPERS

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1

Heat the oil in a large frying pan and add the onions. Cook over a low heat and allow the onions to soften, sweeten and turn gold. This may take about 20 minutes. Do not rush this part, it is important that the onions are sweet.

2

Set aside half the onions, turn up the heat and add the garlic, cumin and chilli. Stir and when you can really smell the garlic add the lentils and enough water to cover them by 5cm/2in.

3

Bring to the boil and then reduce to a simmer. Cover the pan and cook until the lentils soften. You may have to top up the water if the lentils look dry but don’t add too much, you don’t want to drain away any delicious juices later.

4

Meanwhile, heat the grill to high. Grill the pepper quarters skin-side up until the skin is blistered and blackened then transfer to a resealable plastic bag. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle peel off the skins. Thinly slice the peppers and set aside.

• 3 onions, thinly sliced • 4 garlic cloves, finely chopped • Cumin seeds, toasted and then ground (to taste) • pinch chilli flakes, or to taste • 200g brown or green lentils • 2 green peppers, seeds removed and quartered • lemon juice, to taste

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AVOCADO TOAST

A C T I V E 45 min

• 3 onions, thinly sliced • 4 garlic cloves, finely chopped • Cumin seeds, toasted and then ground (to taste) • pinch chilli flakes, or to taste • 200g brown or green lentils • 2 green peppers, seeds removed and quartered • lemon juice, to taste

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T O T A L 3hr 30min

M A K E S 6 Servings

1

Heat the oil in a large frying pan and add the onions. Cook over a low heat and allow the onions to soften, sweeten and turn gold. This may take about 20 minutes. Do not rush this part, it is important that the onions are sweet.

2

Set aside half the onions, turn up the heat and add the garlic, cumin and chilli. Stir and when you can really smell the garlic add the lentils and enough water to cover them by 5cm/2in.

3

Bring to the boil and then reduce to a simmer. Cover the pan and cook until the lentils soften. You may have to top up the water if the lentils look dry but don’t add too much, you don’t want to drain away any delicious juices later.

4

Meanwhile, heat the grill to high. Grill the pepper quarters skin-side up until the skin is blistered and blackened then transfer to a resealable plastic bag. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle peel off the skins. Thinly slice the peppers and set aside.

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F R O M

T H E

K I T C H E N

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F R E S H

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BEETROOT TARTARE

A C T I V E 45 min

• 3 onions, thinly sliced • 4 garlic cloves, finely chopped • Cumin seeds, toasted and then ground (to taste) • pinch chilli flakes, or to taste • 200g brown or green lentils • 2 green peppers, seeds removed and quartered • lemon juice, to taste

T O T A L 3hr 30min

M A K E S 6 Servings

1

Heat the oil in a large frying pan and add the onions. Cook over a low heat and allow the onions to soften, sweeten and turn gold. This may take about 20 minutes. Do not rush this part, it is important that the onions are sweet.

2

Set aside half the onions, turn up the heat and add the garlic, cumin and chilli. Stir and when you can really smell the garlic add the lentils and enough water to cover them by 5cm/2in.

3

Bring to the boil and then reduce to a simmer. Cover the pan and cook until the lentils soften. You may have to top up the water if the lentils look dry but don’t add too much, you don’t want to drain away any delicious juices later.

4

Meanwhile, heat the grill to high. Grill the pepper quarters skin-side up until the skin is blistered and blackened then transfer to a resealable plastic bag. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle peel off the skins. Thinly slice the peppers and set aside.

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A B O U T

S O N D E R

SONDER BOULE VARD (LIT SOUTH THE VESTERBRO DISTRICT O

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BOULE VARD) IS A BOULE VARD IN OF COPENHAGEN, DENMARK

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THE BAR

T H E

R E S TAU R A N T

SUBHEADER Amolupta con cusam, que pere vel ipisque doluptae volorror accaborrum idere pel ipsus doluptae duscilibusda que nam, sequae net aut fugit inctis ped mo di doloratur, te natem estis dolupta tiistiatum cuptat aut qui cone viderchiciet fugiat maiorum fuga. Nem adiam harum vel imposandunt rem nonecto to maionsequis Sequas ate mos aut estior aut pra qui re nem adi tenihici omnim niendit faciume nimaximpor aut veliqua spercim autem alique culpa audae and sae nus expedi ipsant venti doluptatia sitem volupta but in essinctorum ium voloriam, velectum ute nihiciatium rae sunt, nimintias voluptaEpedi rehendam, sit que dendici ducipsam quo beriate mporehendero berrum quidenisitae sequi illabor aectatiur, to volupta doluptio. Facesequi berum evernat de inctatu mquatet pla sintio coratecepuda simillent, quuntis ex estem.

Imusda pratus dolore nus in culpari ut volorro qui ditis qui venim illorem. Sanimus nonsequatur resed eumquaepera enis acculla borpori dolorepel molore pero test occusam et vollesciet dolo odita qui de porestem voluptat odis sandus accatur si ipitest, ium fugit asperfe rehentem volor aciende lendis deri aut omnianda estis sequam et destota tumquiatias eaquia netur sintis et idelluptia dolendes molenti bustias maio vel illoratate pres non nobis delic to incturi oreresequi secaborum et ut eaque corita veniam et aut voloribusae modita pla exeriorum eum esciduciene.

• Monday-Friday: 8am-2am Saturday: 9am-3am Sunday: 9am-Midnight • + 44 (0)20 1000 2000 • restaurants@studio-standard.com

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THE IDEAL SPOT FOR A NIGHTCAP

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A B O U T

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T H E

A R T I S A N S

INTERVIEW

M E E T

AL

FOCUS

Bringing Californian food to the City with a healthy menu of superfood salads, cured fish and meat, served from breakfast through to dinner

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RW

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AL

Di rehendam, sit que and dendici ducipsam quo beriate mporehendero berrum quidenisitae sequi illabor aectatiur, to volupta doluptio. Facesequi berum evernat de inctatu mquatet pla sintio coratecepuda

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simillent, quuntis ex estem. Imusda pratus dolore nus in culpari ut volorro qui ditis qui venim illorem. Sanimus nonsequatur resed eumquaepera enis acculla borpori dolorepel molore pero test occusam et vollesciet dolo odita qui de porestem voluptat odis sandus accatur si ipitest, ium fugit asperfe rehentem volor aciende lendis RW

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A B O U T

S O N D E R

SONDER BOULE VARD (LIT.SOUTH BO BOULE VARD IN THE VES TERBRO DIS DENMARK

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ULE VARD) IS A TRICT OF COPENHAGEN,

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