This recipe is not invented by me, but I have no clue where it originated… I’ve had it in my collection on a handwritten paper since I was around 14 or so.
Anyways, here’s the recipe:
- 100 grams of butter
- 2 ½ deciliters of sugar
- 2 eggs
- 3-4 tablespoons of cocoa
- 1½ deciliter flour
- ½ teaspoon baking powder
- 2 tablespoons of vanilla sugar
How to:
- Mix all dry ingredients except sugar.
- Melt the butter, take of from heat, stir in the sugar in the pot. sugar should sort of melt in with the butter add the eggs and the dry mix. Stir well.
- Put into a buttered form, if its a “spring form”, even better (the edge is removable) about 25 centimeters in diameter, preferably with a little bit higher edge then the normal pie form, but a pie form works.
Put in oven at 175 degrees Celsius for 22-25 minutes. Its supposed to be a bit sticky in the center.
Serve with whipped cream or sift icing sugar over it.
I have decided to put this blog into hibernation for the time being. It will remain online, but I will not be adding new posts to it any time soon.
I sort of lost the inspiration for it :/ Maybe it’ll come back sometime and if it does I can always wake the blog up again.
Registrations and comments has been closed as well.
Yesterday when I was grocery shopping I came across a new seed, Durra (Sorghum bicolor), which is sold as an alternative to rice.
The particular package I found contained a mix between Durra and red rice. Since I enjoy trying new food ingredients I bought a package to try.
I cooked it according to instructions, which said 25 minutes. I tasted it and it felt like it was still undercooked, so I left it on for a bit longer. To my surprise it didn’t seem to take up any water or get any softer as time passed, so I figured it probably is meant to be a bit harder then rice. The taste was OK, nothing overwhelming though.
On the package it said to be a replacement option to rice, and to some extent I do agree, but I didn’t really find it as good as rice (or bulgur which I often use instead of rice) when served with stew, in this case chicken stew. Durra just seem to dry, and it doesn’t really suck up any of the sauce.
The package also suggested it to be suitable for use in salads. This I can believe, although I have not tried. What I’m thinking here is to add a little into the salad bowl, kind of like you’d add beans or chickpeas. Or instead of rice in a chicken salad. I think it would work in this scenario because you’d probably add less to a salad then you’d put on your plate together with the stew, or other hot dish.
I will give it another go though, but next time I’ll treat it a little more as I would with dried beans or chickpeas, meaning I’ll let them soak in cold water a while before actually cooking them to see if they get any more moist and soft. If I remember to I’ll post about how that goes later on when I’ve tried.
Tjälknul.
First of all I think I need to try and explain what tjälknul is.
It’s a dish traditional to northern Sweden. Tjälknul is normally made with meat from elk (roast), but a roast from beef cattle can be used, which is what I had this time, you’d use the same part as you’d use to cook a roast beef. Tjälknul is actually rather similar to roast beef. It’s to be eaten cold, cut in thin slices.
This dish takes it’s time to get done, so it is highly recommended to do it as an overnight cooking. But I promise you all, it’s worth it, and it is really easy to do as it requires virtually no work effort at all. Tjälknul get it’s flavoring from a spiced brine in which it is placed when cooked. Read the rest of this entry »
I know I have lacked in posting here, but I’ve sort of been out of inspiration in the kitchen. Feels as I do the same dishes over and over again. Nothing wrong with that, they are well tested and tasteful, just can’t blog about doing what I’ve already done…
Though I wanna share one small tip about making minced meat sauce. I suppose that most of you do as I were taught to do when I started cooking. That is start with browning the minced meat and then creating the sauce with that as base.
Recently I learnt that there’s an option, that works very well, even better in some ways. The result is a fuller body of the sauce, without adding thickeners. Well suited for large quantities as well.
Start with making the sauce, based on tomatoes or whatever you prefer. When that has been boiled together a few minutes, start adding the minced meat little by little. Remember to stir well while the minced meat gets cooked into the sauce.
When all is stirred in, let it cook for a little while and taste, adding more spices if needed.
The huge advantage of this comes forward when you try and make sauce on a couple kilograms of minced meat and does not have a huge frying pan, or doesn’t want to start frying in one pan and then adding it to a big casserole 
I first tried it when I helped my sister cook for her birthday, we made three kinds of pies, one of them a minced meat pie.
