September 10th 2008 · No Comments - Email This Post
Might not be something to serve at a big dinner party, but will surely suit for the more intimate family dinner, or when you just feel a need for a nice treat after a long day.
Best served with some good vanilla ice cream, but vanilla sauce could do, as well as vanilla flavored yogurt (the later was what the TV chef used when I learnt about the recipe).
It’s done in a matter of minutes, and you only need four ingredients: apple, butter, sugar and cinnamon. Continue reading
August 28th 2008 · No Comments - Email This Post
The clay pot
I did feel it was time to dust of the old clay pot again. Was a while since I used it last.
When cooking in a clay pot you hardly need to add any butter, and the food comes out just deliciously moist, and the stock you get is just perfect for a sauce, rich in flavor and rather concentrated.
Since it is ideal for preparing whole chicken, that’s what’s on today’s menu 
The flavoring will be garlic, lime and sage. Continue reading
August 23rd 2008 · No Comments - Email This Post
My boyfriend came asking me today if I had looked around the garage lately, he said there was something for me there.
I hadn’t, so we went looking, and there they were, small yellow squash 
Another few weeks and they should be ready for harvest I think.
I’ll post a picture when I get one taken, I’m currently at work.
August 14th 2008 · No Comments - Email This Post
This is not really gonna be a full recipe, as it can be applied to your favorite minced meat sauce. Or you can use lenses as a substitute for beans in a chili con carne
I started up by frying the minced meat with union and spices (chili (both fresh and powdered), garlic, paprika powder, salt and pepper. Added a few tablespoons of tomato puree (should have taken crushed tomatoes from can if I had any, but I couldn’t find any in my cupboard).
Then added about half a liter of water and 2 deciliter of red lenses (green should work, but red blends in better color wise). Let it all simmer until lenses are ready and becomes a little mushy. If needed add more water to get the right sauciness. The lenses will absorb the water and when they become mushy they act as a thickener for the sauce, as well as adding a nice richness.
All approximations of measure are based on around 1 kilogram of minced red meat.
Serve with rice.
July 15th 2008 · No Comments - Email This Post
…is a great little snack in between the meals, well with the cream option it might not be that great for your figure though
Anyway I’m mainly just happy that my garden holds strawberries, among other things, for me to go pick as they ripe I picked me a handful of them red berries to eat with a small amount raw sugar and milk today while thinking about what to cook for dinner (haven’t gotten any wiser about dinner though).
July 13th 2008 · No Comments - Email This Post
Just wanted to see if and how this works, if it works well it is all very good If not I’ll just have to keep doing it the same way as I have done so far.
Seem it works fine
July 3rd 2008 · No Comments - Email This Post
Me and my boyfriend spent a week at Sunny Beach in Bulgaria. Or at least the hotel was in that area, we spent most of the time in the old Nesebar.
We booked the trip as an unspecified trip, meaning we didn’t know where we’d be staying until we arrived in Bourgas, all we knew was that it would be somewhere along the Bourgas Cost. Neither of us really wanted to end up in Sunny Beach, mainly because we’re not party animals For a party animal Sunny Beach is a perfect choice though. Granted the beach itself was great, and we did spend some time there, swimming in the Black Sea
As this is a blog about food and wine, I won’t talk so much about the trip, in terms of what we did, but more about the food and wine in Bulgaria. Continue reading
May 20th 2008 · No Comments - Email This Post
Kalops is actually a rather old traditional meat stew for Sweden. Local variations may occur of course as with all traditional food.
I started writing this post a few days ago, but never got around to finishing up until now I tried a shortcut on my beef stew, saving a little time. Worked just as good as if I had done all steps that are in the original recipe, the sauce ended up a bit lighter in color then it would have other wise though.
I skipped the browning of my meat, putting everything in the pot and putting the lid on from start The actual cooking time will still be the same, but the time I need to give it attention is shortened, not by much, but enough to give me time to write here Seriously the reason for doing it was I needed to put a dough on as well, to get some bread for breakfast.
The meat I got this time was veal, but normally you’d use beef The meat traditionally used is from the front end and especially suitable for cooking in stews. I could not find out the English word or equivalent for it. Does require a bit of boiling time, but has a nice taste to it. Continue reading
