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Artiklar: 1-30, 31-60, 61-90, 91-120, 121-150

Hirams Glömda Maräng
2007-10-27 18:41:00
INGREDIENSER:4-6 personer5 äggvitor1/2 tsk bakpulver3 1/2 dl strösockerGÖR SÅ HÄR:1. Vispa äggvitorna hårt2. Vänd ner sockret blandat med bakpulvret3. Fyll marängmassan i smord, rund form (ev. en suffléform)4. Gör en grop mitt i marängmassan.5. Sätt in i 225° het ugn6. Stäng luckan och stäng också av ugnsvärmen7. Låt marängen stå till nästa dag8. Servera med vispgrädde och nyplockade hallon eller blåbär i hålet i mitten.Varje gång jag har stått där med en större mängd överblivna äggvitor, har jag undrat vart receptet på Hirams glömda maräng tog vägen. Det var bara ett urklipp från en tidning, litet och oansenligt. Antagligen bortstädat någon gång för länge sedan.Alldeles nyligen fann jag receptet under rubriken Efterrätter och söta Såser, när jag bläddrade i en gammal årgång av Husmoderns Köksalmanack (1988).Hirams glömda maräng: Krispig på ytan på grund av den höga ugnsvärmen i början. Men också mjuk och fluffig eftersom marängen inte blir genomgräddad. En söt efterrätt som smälter...

Frasig Äppelsmulpaj
2007-10-27 18:41:00
Hela hösten, kanske ännu längre, finns de svenska äpplena i butikerna - nyttiga och goda. En söt efterrätt vill jag unna mig ibland - även till vardags. Det tar alldeles för lång tid att kavla ut en pajdeg, så varför krångla till det. En smulpaj med äpplen går fort att göra. Oavsett om smulpajen görs på svenska eller utländska äpplen, smakar den mums.INGREDIENSER:4 personer2 dl havregryn 1 dl kokosflingor75 g smält smör eller margarin1 dl socker½ dl vetemjöl1 ½ tsk mald kanel4 - 6 äpplenGÖR SÅ HÄR:1. Värm ugnen till 200-225 grader2. Lägg havregryn och kokos i en skål3. Häll på smöret4. Tillsätt socker, mjöl och kanel5. Blanda ordentligt6. Skala, kärna ur och skär äpplena i klyftor7. Lägg äppelklyftorna i en ugnssäker form8. Strö över smuldegen9. Grädda i nedre delen av ugnen tills ytan fått färg, ca 20 minuter.Servera ljum med vispad grädde, vaniljsås eller mjukrörd vaniljglass.Ännu snabbare och ännu mer kryddigt är det här det här receptet på Äppelkaka .http://favoritrecept.blogspo...

Kantarellpytt
2007-10-27 18:41:00
INGREDIENSER:4 pers.½ l rensade kantareller½ l råskalad potatis i tärningar3 msk smör2 gula lökar1 tsk salt 2 krm svartpepparev. vitlök1 dl hackad persiljaGÖR SÅ HÄR:1. Om svamparna är stora dela dem på längden.2. Stek dem i smör tills all vätska kokat in och det "knäpper" i svampen.3. Stek sedan löken på svag värme.4. Stek potatisen nästan mjuk, se upp så att den inte bränns, vänd ofta.5. Blanda allt, salta, peppra, krydda eventuellt med vitlök och strö över persilja.Svamppytten går bra att frysa in som färdiglagad rätt och håller sig 3-4 månader i frysen. Den går sedan fort att värma upp och servera som vegetarisk ensamrätt eller tillsammans med stekta ägg och rödbetor. Den passar också bra som tillbehör till exempelvis bacon och korv.Det finns många andra goda svampar som kan passa bra i en pytt - fårtickan t.ex. En av höstens matsvampar.En förväxlingssvamp till trattkantarellen är rödgul trumpetsvamp. Det spelar väl ingen större roll om man förväxlar de båda svamparna när man pl...

Rödvinbärsgelé
2007-10-27 18:41:00
Förra veckan kunde man läsa i Svenska Dagbladet nyheten om att det är ärftliga anlag som gör barn kräsmagade. London University Collage hade utfört den största studien hittills för att komma fram till hur stor andel av barns kräsenhet gällande mat som berodde på genetiska orsaker. Resultatet: 78 % . En förbluffande siffra i det här sammanhanget.Visst minns jag hur kräsen jag var som barn. Tvångsmatning förekom - med otrevliga konsekvenser som följd. Det var visst så illa att mamma till slut fann för gott att ta mig till en läkare. Hon berättade för honom att jag inte åt någonting. Läkaren tittade på mig. Sedan vände han sig till mamma och sa: - Men ... hon lever ju!Jag har haft kräsmagade barn. Nu har jag kräsmagade barnbarn. Men den minste, 4-åringen, blir överlycklig när det står en burk rödvinbärsgelé på middagsbordet. När en middag består av potatis, sås, köttbullar (eller kött) och rödvinbärsgelé som tillbehör, blir tallriken tom. En och annan grönsak följer med av bara farten....

Nektarinsallad Melba
2007-10-27 18:41:00
Persikor och nektariner är nära släkt. En enda gen skiljer. Den som ger fjunigheten. Om man vill skulle man kunna kalla nektariner för "fjunlösa persikor". Men smaken och aromen är inte densamma.Nektariner har sålts till extrapris under en tid. De var inte särskilt goda att äta rätt upp och ner - om sanningen ska fram. Smaken var faktiskt riktigt trist. De behövde hjälp och sällskap.Jag "grävde djupt" innan jag fann ett spännande nektarinrecept. Resultatet blev en snabbgjord, fräsch, vegetarisk sallad med färg, doft, smak och textur.Varsågod! Med benäget tillstånd från denna sajt ber jag att få presentera en svensk variant av ett kaliforniskt recept: "Nectarine Melba Salad".INGREDIENSER:1 förpackning blandade gröna salladsblad (ca 150 g)5 finstrimlade salladslökar (grön lök)1 urkärnad nektarin, skuren i bitar½ dl rostade och hackade pecannötter2 ½ dl färska hallonNektarin vinegrett :1 1/4 dl (1-2 st) mosade nektariner3 msk extra virgin olivolja2 msk nypressad citronsaft1 msk honung1...

Svartvinbärskir
2007-10-27 18:41:00
Svartvinbärsbuskarna dignar just nu av bär. Gott är det att stå och mumsa solvarma, mogna bär direkt från busken.Så fann jag det här spännande receptet i en gammal broschyr från Danisco Sugar. Ett sätt att spara sommaren fram till jul.INGREDIENSER:3 kg svarta vinbär3 flaskor rödvin (alt. bag-in-box)1 kg strösocker per literGÖR SÅ HÄR:1. Skölj och mosa bären i en stor rostfri bunke.2. Häll på vinet och låt stå i minst 2 dygn.3. Låt självrinna genom silduk.4. Mät och tillsätt 1 kg strösocker per liter vin.5. Ge drycken ett hastigt uppkok.6. Skumma och häll upp på varma, rengjorda flaskor.7. Fyll flaskorna ända upp och korka igen.8. Låt kiren stå svalt fram till jul.Serveras kyld till efterrätter med glass och bär.Kasta inte bort bärmassan som är kvar i silduken. Kör den i mixern, hetta upp, tillsätt 3 dl socker per liter bärmassa och rör tills sockret löst sig. Frys in och använd som marmelad eller gelé.Någon gång i slutet på 1970-talet var Kir en omåttligt populär sällskapsdryck. En ...

Kräftkalas
2007-10-27 18:41:00
Att ha ett kräftkalas i augusti har med åren blivit en återkommande tradition i min familj. Fast ett riktigt kräftkalas kan nog bara den unna sig som själv kan fånga sina kräftor. Vi andra får välja de djupfrysta och importerade. De kan vara bättre och sämre. Jag föredrar att ge de kinesiska (turkiska eller amerikanska) en ny och fräsch lag och gör så här:Paketet får övernatta oöppnat i normal rumstemperatur. Morgonen därpå har lagen tinat och det är dags att ge kräftorna en ny lag.INGREDIENSERtill 1 kg kräftor:2 ½ - 3 l vatten1 dl grovt salt2 sockerbitar1 kvast krondill1 knippa dillGÖR SÅ HÄR:1. Koka upp lagen2. Ta bort dillkronorna, spar några till garnering3. Låt lagen kallna4. Varva kräftor och fräscha dillkvistar i en rostfri kastrull5. Slå den kalla lagen över6. Täck över och låt kräftorna stå och dra i kylskåpet i åtminstone 6-12 timmarEfter denna procedur och tillsammans med en del tillbehör som rostat bröd, vitlöksmajonnäs, en god och stark ost, öl och snapps blir kalaset g...

Rabarbermarmelad med Hallon
2007-10-27 18:41:00
Hallonbuskar växer utanför min stugknut och rabarbern likaså. Nu är hallonen snart mogna och rabarberstjälkarna går faktiskt fortfarande att använda till marmelad.INGREDIENSER:1 kg rabarber200 g hallon800 g socker, knappt 9 dlsaft av en citron(*ev. 100 g mörk choklad som rörs i medan marmeladen är varm)GÖR SÅ HÄR:1. Ansa och skala rabarbern och skär i 2-3 cm stora bitar.2. Blanda rabarber, hallon, socker och citronsaft i en bunke.3. Låt det stå i kylskåpet över natten.4. Koka nästa dag på hög temperatur.5. Lämna inte grytan utan rör då och då.6. Häll i 1 dl vatten om det blir torrt i botten.7. Koka tills det bildas stora sega bubblor (103°, eller gör marmeladprovet)8. Häll upp på rena glasburkar och skruva på lock.9. Sätt in burkarna i ugnen 30 min, i 100°.Det här marmeladreceptet fann jag i Dagens Nyheter sommaren 20064 Finessernas rabarbermarmelad med hallon. Resultatet blev så bra och marmeladen har uppskattats av alla som smakat den. Självklart gör jag den i år också. Avnjuts i ...
Mer om: Hallon

Snabblagad Korvgryta/Wok
2007-10-27 18:41:00
"Äta bör man annars dör man", sa Kar de Mumma en gång för länge sedan. Det är också titeln på Christinas blog.Nu har jag varit ensam hemma ett antal dagar. Jag har svårt att hitta någon motivation att laga mat till mig själv.Vad finns det för färskvaror i kylskåpet? Några hekto falukorv, en purjolök, en bit ingefära och champinjoner. Äter man korvwok i barnfamiljer? Det är i alla fall vad jag serverar mig själv till middag ett par dagar framöver.Korvwok smakar inte alls så tokigt som det låter om det serveras med kokt ris eller äggnudlar.INGREDIENSER:4 portioner300 g falukorv2-3 cm ingefära150 g champinjoner1 burk strimlade bambuskott15 cm purjolök4-5 msk Thai Sweet Chilli Saucerapsolja till stekningGÖR SÅ HÄR:1. Skär korven i strimlor.2. Skala och skiva ingefäran.3. Skiva champinjonerna.4. Hetta upp oljan i en wok och fräs ingefäran 1-2 minuter.5. Lägg i korven och stek tills den fått färg.6. Häll över på ett fat så länge.7. Fräs upp purjolök, bambuskott och champinjoner någon minu...

Buffétips
2007-10-26 18:42:00
När man ska ha fest för många och vill ha det riktigt bekvämt, då beställs catering.Vid några tillfällen, (barndop och 50-års kalas) har jag blivit bjuden på en Festplanka som levererats av en ICA-butik. Gästerna har varit många. Plankorna har varit överdådigt stora med flera sorters kallskuret kött, potatisgratäng, allsköns exotiska frukter, delikatessostar och kex.En fröjd inte bara för gommen utan också för ögat - men kanske inte för plånboken. Mindre än 10 portioner får man inte beställa. Priset ligger på cirka 125 kronor per portion.Exempel på uppläggningar med diverse andra teman finns här: Bufféer och UppläggningarVill eller kan man inte beställa catering, så är en festplanka inte alltför svår att åstadkomma på egen hand. Frukt väljs efter säsong. Meloner, vindruvor, ananas, kiwi och passionsfrukt finns året om. Ber man några av sina allra närmaste vänner att baka och ta med sig varsin liten tårta kan man också bjuda på en tårtbuffé till kaffet.Svårigheten ligger kanske närma...

Tuna Fish Salad
2007-09-28 11:12:00
I arrived from Stockholm late yesterday evening - tired and hungry. I had breakfast and lunch on the train. The microwaved lasagna for lunch was not bad, but the portion was too small. I simply had to make a quick and easy salad when I came home. A tuna fish salad takes less than 15 minutes to make. It is great to put on slices of toasted bread.INGREDIENTS:4 servings* 250 g frozen green peas* 1 can tuna fish. drained and flaked* 2 apples, peeled, deseeded and diced* 1 dl mayonnaise* 1 dl crème fraiche* dill, finely chopped (optional)* juice of ½ lemon* salt and pepper to taste* lemon wedges (optional)* tomato wedges (optional)METHOD:1. Thaw the frozen peas under cold water, drain well.2. Peel, deseed and cut the apples into small dices.3. Open the tuna can: use the lid to press the tuna as dry as possible.3. Mix mayonnaise, crème fraiche, lemon juice and dill.4. Salt and pepper to taste.5. Place the tuna, apples and peas in a bowl.6. Pour the sauce over the salad and toss to blend.7...

Orange Honey Marinade, Cold Meats & Cold Buffet
2007-09-12 11:48:00
I am not wasteful. To use leftovers in the best possible way, I find pleasant. It´s an economical habit of mine to make something tasty out of leftovers. It is also a great opportunity to give proof of your creative sides. So, if you have leftovers of fillet of pork, roast pork or ribs of pork, try this marinade and use it as a sauce on the cooked meat.INGREDIENTS:* 1 orange, juice and zest* 1 clove garlic, pressed* ½ teaspoon salt* 1 tablespoon honey* 1 teaspoon Japanese Soy* 1 tablespoon balsamic vinegar* basil, finely choppedMETHOD:1. Mix everything.2. Drizzle the marinade over cold, thinly sliced lean pork.3. Arrange on a serving plate.To tell the truth, you don´t need leftovers. Most supermarkets sell precooked and presliced cold meats.In July I went to reunion to meet some long lost friends (after 40 years of not seeing these people). We didn´t do our own cooking. A nearby supermarket delivered our food at an affordable price. (Cost per serving: 125 Swedish kronor = 18.389125 ...
Mer om: Orange

Everyday Ham Pasta Sauce
2007-09-09 22:47:00
Fresh ginger and sambal oelek are two of my favorite spices. Sambal oelek adds heat to this sauce. You may add more or less to taste. I am addicted to sambal oelek, I add more.Cook pasta. Pour the sauce over. You make this sauce quickly. Besides, it is good.INGREDIENTS:* 200 g smoked lean ham* 1 red bell paprika* 2 teaspoons corn starch* 1 dl (100 ml) milk* 2 dl (200 ml) crème fraiche* 1 clove of garlic, pressed* ½ dl (100 ml) parsley, chopped* 3 teaspoons fresh ginger, grated* 1 teaspoon sambal oelekMETHOD:1. Cut ham into small pieces.2. Reseed and cut the paprika into small pieces.3. Mix corn starch and milk in a saucepan.4. Add crème fraiche, garlic, parsley, ham and paprika.5. Cook for 2 - 3 minutes.6. Taste with ginger and sambal oelek. Salt may not be necessary. Sometimes smoked ham is very salt.I watched an English food TV program the other day. An Italian chef was cooking some Italian regional dish. When he finished the cooking, I heard him say: Detest it! :) Was that what h...
Mer om: Asta

Raspberry Caves
2007-09-06 11:36:00
INGREDIENTS:* 250 g butter, softened* 1 ½ dl (150 ml) sugar* 4 dl (400 ml) flour* 1 dl (100 ml) Marzan custard powder* 1 ½ teaspoon baking powder* 1-2 dl (100-200 ml) firm raspberry jam or preserveMETHOD:1. Heat the oven to 175°C (350°F).2. Cream together butter and sugar.3. Mix the dry ingredients and work them into the butter mixture.4. Roll the dough into a rope; cut into 20-25 pieces.5. Shape each piece into a ball.6. Place the dough balls in small paper baking cups placed on a baking sheet.7. Press to make rather large holes and spoon jam into the holes.8. Bake in the middle of the oven for ab. 10-15 minutes9. Cool the cookies.The Swedish "Ekströms® Marsan powder" needs an explanation. The Swedish custard powder is always sweetened. Usually you mix this powder with milk to cook vanilla sauce or to cook vanilla custard. Maybe there are similar vanilla custard powders in other countries. Maybe not.This is website with a few Swedish cookie recipes in English 4 Quick and easy tradi...

Peppery Pork Fillet & Creamy Gravy
2007-09-03 12:18:00
Flesh of pork. Nothing exciting about that, but wait and see ....INGREDIENTS:Serves 4* ab. 6 hg600 g) pork of fillet* butter* 1 teaspoon salt* ab. 3/4 tablespoons pepper corns, black or white* 1 - 2 dl (100 - 200 ml) whipping creamMETHOD:1. Cut the pork of fillet into slices, 2 ½ cm thick [1 inch].2. Give each slice a blow with the fist.3. Fry and brown the slices in butter (the smallest amount possible).4. Fry 3 - 4 min. on each side, salt and pepper to taste.5. Put the slices in a hot pan to keep them warm.6. Pour cream into the skillet, stir well and salt to taste.7. Pour the cream gravy over the slices.Serve with oven roasted potato wedges and a tomato salad.This easy pork recipe can certainly lead you to a peak of sensuality.Restaurant´s menus offer flambeed pepper steak. Stylish restaurants with complicated etiquette procedures and formalities.The restaurant bill will be without rhyme and reason.How to flambé the peppery pork fillet: Pour ½ dl (100 ml) hot cognac over the read...
Mer om: Grav

Borsjtj - The Russian Beetroot Soup
2007-08-31 15:36:00
Sweet beetroots add flavor and color to dishes. Now it is root vegetable season in Sweden. Carrots, white cabbage and beetroots are very low at price. I always cook a beetroot soup at this time of the year. A rich and healthy soup with lots of fibres, minerals and folic acid.My husband is a big fan of this soup and if there are any leftovers, I put them in the freezer.INGREDIENTS:serves 8-10* 2 ½ l beef stock* 500 g boneless beef* 1 yellow onion, cut into chunks* 1 carrot, cut into chunks* 10 pepper corns* 1 bay leaf* 1/4 head white cabbage* 1/4 celeriac* 3 cloves garlic* 1 bunch parsley* 2-3 tablespoons butter* 4-6 raw beetroots* 4-5 potatoes* ½ teaspoon ground black pepper* lemon juice to tasteMETHOD:1. Bring beef and stock to the boil, skim off scum.2. Add onion, carrot, leek (green parts only), parsley stalks, pepper and bay leaf.3. Simmer slowly for 1 ½ - 2 hours, or until beef is tender.4. Meanwhile shred white cabbage, celeriac and potatoes.5. Cut the remaining leek into ring...

Easy Homemade Vanilla Ice Cream & Strawberries
2007-08-28 12:27:00
INGREDIENTS:serves 4* 4 egg yolks, preferably free range* 4 tablespoons sugar, or icing sugar* 4 dl whipping cream* 1 vanilla bean, or 1 tablespoon vanilla sugar* 1 liter (1000 ml) fresh strawberries* 4 tablespoons orange liqueurMETHOD:1. Cut vanilla bean open and scrape out the seeds.2. Beat the egg yolks with sugar and vanilla.3. Whip the cream and fold it into the egg mixture.4. Pour your prepared mixture into a wide plastic freezer container.5. Put it, covered, into your freezer for a couple of hours.Optional: You may take the ice cream out of the freezer after 30-40 minutes, break up the ice crystals by beating it and making it smooth again, and repeat this now and then. However, there is really no need to stir this ice cream while it freezes. I don´t do that. When there are so many egg yolks in the ice cream mixture, I find it unnecessary.TO MAKE THE DESSERT:1. Soak the strawberries in orange liqueur and place them, covered, in the refrigerator for an hour or more. Gently stir...
Mer om: Home

A Traditional Greek Country Salad
2007-08-25 11:08:00
Horiatiki SalataINGREDIENTS:serves 4* 1 kg (1000 g) hard salad tomatoes* 1 medium sized red onion* 1 green bell pepper* 1 cucumber* ab. 80 g Kalamata black olives* ab. 180 g Feta Cheese, diced, sliced or crumbled* dried oregano* 80 g (80 ml) olive oil* red wine vinegar (or lemon juice) and salt to tasteMETHOD:1. Cut the tomatoes in segments and the cucumber in slices.2. Arrange on a plate and season with salt to taste.3. Add the onion and the green pepper cut in thin rings.4. Add dried oregano, the Feta Cheese and olives.5. Pour the olive oil and vinegar to taste over the salad. Too much vinegar makes the salad too sour.If you should ever find yourselves in the Greek countryside or on any of the beatiful islands of Greece, seek out the Greek Country Salad.My husband and I visited Greece in 1993, and again in 1995. There, in small in size taverns we found the most delicious "Horiatiki salatas" for our lunches or snacks.Why does this salad tastes so good in Greece?The Greek olive oil ...

Raspberries & Gooey Chocolate Muffins
2007-08-23 15:34:00
My sister-in-law accompanied me to a forest the other day, where there were loads of raspberries. In other words - "a raspberry forest". I would never go alone, because they are not easy to pick. There are brown bears in the forests, but I am not afraid of them. I am more concerned about my legs, my ancles, my wrists or so. You have to watch your steps to avoid falling.After five hours fighting in thorny thickets, I went home again with nearly 6 kg (ab. 13 pounds) sweet tasting raspberries.Into the freezer they went, packed and labeled, waiting for rebirth. The most beautiful raspberries were placed in one layer on a tray. They went into the freezer for a couple of hours. When frozen, the berries were put into a freezer container, waiting for future treats.Chocolate Muffins (a dessert for 6 people) INGREDIENTS:* 150 g dark chocolate* 100 g butter* 2 eggs* 1 dl (100 ml) sugar* 2 teaspoons orange zest, grated* 1 dl (100 ml) flourTOPPING:* 50 g dark chocolate, whipped cream, raspberrie...

Plate of Fruit & Raspberry Sauce
2007-08-19 13:01:00
INGREDIENTS:* ab. 400 g raspberries * 2 - 5 tablespoons icing sugar* 3 kiwi fruits* 1 small fresh pineapple* 1 small melonFor non-weight watchers:*2 dl whipping cream + 1 teaspoon vanilla sugar (optional)Raspberry SauceMETHOD:1. Pass the raspberries through a fine-meshed sieve.2. Discard the seeds.3. Add enough icing sugar to make a syrupy and not too sweet sauce.THE PLATE:1. Prepare the fruits as usual, wash and peel.2. Cut melon into wedges and slice kiwi fruit.3. Cut pineapple into slices, then into smaller chunks.4. Divide sauce among six serving plates.5. Make a decorative fruit arrangement in the raspberry sauce,6. Top with a vanilla scented dollop of whipped cream (optional).A quick warning! This dessert can´t be done in advance because the rasberry sauce has a tendency to discolour the fruit. It doesn´t look nice.I grow raspberries in my garden. They also grow wild where I live, and in many other polar regions down through temperate climates of North America, Asia and Europe...

Fermented Herring
2007-08-16 11:33:00
I promise. I would never force you to eat fermented herring (sw. surströmming). It is a northern Swedish delicacy food. However, many people never get used to neither the smell nor the taste. They are avoiding this dish for ever. Those who are familiar with the durian fruit say that fermented herring stinks worse.The Baltic herring is caught in spring, when it is just about to spawn, then fermented in barrels with a minimum of salt for one to two months, and finally tinned where the fermentation continues.The third Thursday in August is traditionally the right time to eat fermented herring (surströmming). It smells so bad you have to open the can outdoors. It is best eaten indoors because the smell attracts the flies. Then "the gas" will fill the whole house for at least a couple of days. Despite the disgusting smell, this is how we like to eat fermented herring.INGREDIENTS:serves 2 - 4* 1 tin fermented herrings (10 - 12 herrings )* new potatoes* red onion, finely chopped* tomatoes,...

My Swedish Crayfish Party
2007-08-13 13:02:00
In the Scandinavian countries the flesh of crayfish (craw-fish or crawdad) is considered a great delicacy. I don´t have the possibility to catch my own, very few people have, and Swedish crayfish are very expensive. Imported crayfish are low at price. They are on sale all year round. Arranging a crayfish party in August has become a tradition for my family. This year I served six grown-ups.My grandchildren don´t eat crayfish. They are picky eaters. The art of eating crayfish does not attract them. Well, there are no rules really, but a lot of slurping and splashing.I bought 3 packages of frozen Chinese crayfish. I prefer to put them into a fresh brine, when they are thawed.INGREDIENTS AND METHOD:For every 20 crayfishes I need 2 ½ - 3 l water, 1 dl sea salt, 1 - 2 lumps of sugar, and lots of crown dill, which I bring to a boil. I allow the brine to cool before I put the crayfishes into the brine. I remove the dill crowns, save some for decoration, add some fresh dill, cover the kettl...

Crispy Daim & Chocolate Mousse
2007-07-28 10:38:00
Daim is a Swedish chocolate bar which I like very much. It is a thin bar, covered with a thin layer of milk chocolate. Crunchy, because inside the milk chocolate layer, there is hardened caramel. The caramel is not enjoyed by everyone because it has a tendency to get stuck between the teeth. However, Daim works very well in desserts.I believe Daim can be purchased in other countries too, for instance Denmark, Finland, France, Germany, Norway and United Kingdom. If there is an IKEA store near you, there might also be a Swedish food market, where you are able to purchase the Daim bars. Perhaps they sell the Marabou milk chocolate brand too. I use that brand for this chocolate mousse recipe.Anyway, there is always the possibility of ingredient substitution.INGREDIENTS:serves 4-6* 200 g of Marabou or other light milk chocolate* 3 organic free-range egg yolks* 3 dl (300 ml) whipping cream* 2 Daim barsDECORATION:whipped cream, chopped pistage almonds, chopped Daim bars, finely grated oran...

Nameday Banana Cake
2007-07-24 10:51:00
Patricia! In the Swedish calendar, your nameday is on the 16th of April. Did you know that?You know, in Sweden we like to celebrate, not only our birthday but our nameday too. It is an old tradition of attaching personal names to each day of the year in our calendar. The tradition originates from the Christian church calendar. Long ago it was an old tradition to name children after saints.Karin is my first name, and the name is a Swedish short form of Katarina (Katherine), deriving from the Greek word "katharos". Old names have a meaning. This Greek word "katharos" means "clean and pure, free from corrupt desire and guilt free from every admixture of what is false".The days of the week between 19th - 24th of July is called "Fruntimmersveckan", (the Week of Women) because Sara, Margareta, Johanna, Magdalena, Emma and Kristina have name days. Ladies with these names are supposed to be celebrated with a coffee cake.I have made a cake for Kristina. Today, on the 24th of July, it is her ...

Fillet of Pork in Pink Sauce
2007-07-20 23:05:00
This dish is an ideal dish when you have to come up with something quickly and easy made. It is also one of my favorite everyday meals because it can be prepared ahead. INGREDIENTS:Serves 6* 8 hg (800 g) fillet of pork* butter* salt and pepper* 3 dl cream or crème fraiche* 3/4 tbsp Chinese soy* 2 - 3 tbsp chili sauce (ketchup-like)* 2 cloves of garlic* 3/4 tsp French mustard* 3 tsp tarragon* ½ tsp black pepper* chopped parsley* ½ tbsp rosé pepper, or why not some red hot chili pepper flakes (optional).METHOD:1. Cut the fillet into slices, 1½ - 2 centimeters (150 - 200 mm).2. Brown the fillet slices in butter in a skillet.3. Salt and pepper to taste.4. Put the slices into an ovenproof dish.5. Pour cream or crème fraiche into a bowl. 6. Add the remaining ingredients, and stir around.7. Taste the sauce. pour it over the fillet slices, and stir around.8. When ready to serve, heat the oven to 225°C [=437 °F].9. Reheat about 10 minutes.Though simple, it is good-looking and tasty served wi...

How To Make Pesto
2007-07-19 21:34:00
Oh no! Not another pesto recipe, you say. Well, perhaps not, or.....A Swedish Blogger friend of mine has a green house. Some weeks ago she asked for an-easy-to-make pesto recipe containing no odd ingredients. She had grown monstrous basil plants, and didn´t know what to do with all the leaves those basil plants produced. Her basil plants have got very large, medium green leaves. The taste is more sweet and mild than the Genovese Basil. Here´s the picture 4 Large leaf basil.I know, there are many pesto recipes on the internet. For the traditional recipes, you just have to combine basil leaves, nuts, garlic, olive oil, cheese, pepper and perhaps salt. So, if you already have a favorite pesto recipe, there is no need for another one, I suppose.I don´t want my homemade pesto to end up with a texture like the store-bought brands. They are fine, but usually too flavorless. How do you like yours?INGREDIENTS:* a mortar and pestle* 1 large bunch of basil, leaves only.* 2 cloves of garlic* ½ ...
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Banana Split & Homemade Vanilla Ice Cream
2007-07-19 21:34:00
Warning! This blog post is probably not going to be worth reading for those who count weightwatchers points :).For generations ice cream has been the perfect ending to a feast meal. Today´s modern industrially-produced ice cream is not associated with feast any longer. However, homemade ice cream is very easy to make. I have a Philips ice cream maker. I must admit, it is usually a "shelf-warmer", which means, I don´t use it that often. But homemade ice cream with fine dairy products can become "a dessert for a king".Banana SplitServes 2 non-weightwatching peopleINGREDIENTS:* 4 egg yolks *from happy hens* 1 1/4 dl (125 ml) sugar* 2 teaspoons * Vanilla sugar* 2 dl (200 ml) whipping cream* 2 dl milk (200 ml)DECORATIONS:* 2 bananas* ½-1 dl (50 ml-100 ml) whipping cream* fruit and berriesMETHOD:1. Beat egg yolks and sugar until creamy and frothy.2. Stir in whipping cream and milk.3. Do not beat any more, just stir until everything is well mixed.4. Remove your cooling container from the f...
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Spaghetti Cooked Alla Carbonara
2007-07-19 21:34:00
Placed in Piazza Campo de' Fiori, Rome, is an old restaurant called La Carbonara. This name has nothing to do with the classic Italian dish Spaghetti alla carbonara.At the beginning of last century there was a coal shop in the neighbourhood. One day the owner of this shop decided to open an inn close to the shop. He called it Il Carbonaro.Later on the inn was moved to Campo de' Fiori square, and the name was changed to La Carbonara. Today it is a pricy type of eating establishment. However, they have a good quality cuisine, specialized in typical Roman Cooking. They serve Penne alla carbonara.Spaghetti cooked alla carbonara is what you cook at home when you are in a hurry. Most international recipes call for cream. The traditional Spaghetti alla carbonara shall never have cream, only pork (pancetta), pasta, eggs, cheese, and black pepper. Pancetta isn´t available at my supermarket. But any good quality bacon will do too.INGREDIENTS:Serves 4* 400-500 g spaghetti* 200 g bacon, cubed...
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Italian Pizza
2007-07-19 21:34:00
Eating out in Rome can be very expensive. Touristy restaurants with English menus tend to be more expensive than restaurants a block or two away from touristy areas. If you go to a trattoria or a pizzeria on side streets, you don´t have to eat a full meal, and you don´t have to pay for a full meal. Certain places sell food by weight. They have a counter with different types of pizzas (and other dishes). You choose a piece or two, they will weigh it, and you pay for the weight.A large pizza cut into slices can be shared by two or three adults. So, for us pizza was great for lunch. Simply thin bread garnished with small amounts of flavorful tomatoes and cheese. Most Swedish pizzerias serve monstrous pizzas. They are larger than the plate, and covered with fat toppings such as Bearnaise sauce and fried meat. I get a food coma after such a meal.Pizza (originally a Neapolitan dish) is simple. I haven´t baked a real pizza at home for ages. Once I had a recipe, which was full proof. Even m...

Italian Antipasti/Appetizers
2007-07-19 21:34:00
Pizza ? pasta ? pancietta ? gelato ? panini ? limoncello - bruschetta ? prosciutto - and more ....Now I am back home from Italy. I am back home from Rome, where I have spent some lovely weeks. Well, the hot weather was not always enjoyable. The well equipped apartment at 4th floor of an ancient building (without elevator) was located only a few steps from Piazza Campo de´ Fiori.Piazza Campo de´Fiori is perhaps the most famous of Rome's many markets. Here you can buy all your fresh fruit and vegetables. This is a square with many faces. In the morning: A colorful food market. In the mid-afternoon: The garbage trucks arrive and the square is cleaned by a large team of street cleaners. The garbage trucks generates very high noise levels. Late afternoon: Rather quite. At night: A very lively place with its bars, pizzerias, restaurants, street musicians, clowns and mime artists.There was a historic food (butcher) shop (Anti ca Norcineria Viola), located on the ground floor of the old hou...