tag:blogger.com,1999:blog-74147783475034881412023-11-16T08:50:51.649-05:00Food for a TigerNew Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-7414778347503488141.post-52940305467135427442010-05-20T01:00:00.000-04:002010-05-20T01:00:02.677-04:00Root veggie bearnaise<span style="font-size:85%;">.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcxTnQuUh2ZztfYMMkpgDuwiYM_lFDCietXgZrH7Tzh5nTY2mG2mjvj2s1BtIUk4RtfEdbas1fzjOAqWkKf73RIkW7BW_F6tvorDfCYzrz-ihhHEeZxC3XUfcvLtkSRwgZ0RRMElZkPw/s1600/Rotsaksbearnaise.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcxTnQuUh2ZztfYMMkpgDuwiYM_lFDCietXgZrH7Tzh5nTY2mG2mjvj2s1BtIUk4RtfEdbas1fzjOAqWkKf73RIkW7BW_F6tvorDfCYzrz-ihhHEeZxC3XUfcvLtkSRwgZ0RRMElZkPw/s400/Rotsaksbearnaise.jpg" alt="" id="BLOGGER_PHOTO_ID_5473077620993142130" border="0" /></a><br /><span>I love Bearnaise sauce but most of all I love tarragon. This carrot parsnip puree actually tastes surprisingly close to Bearnaise but is much healthier. It's a fun and unusual side dish. Serve with meat (I've tried both steak and lamb and I'm sure chicken would work too) and a salad. And don't forget a good red wine!<br /><br />From <span style="font-style: italic;">Enjoy Wine & Spirits Magazine #7, March 2010.</span><br /></span><br /></span><span style="font-size:85%;">~1 lb (400 g) carrot<br />~1 lb (400 g) parsnips<br />water<br /><br /></span><span style="font-size:85%;">1 onion<br />4 Tbs white wine vinegar<br />4 white pepper corns<br />1 bunch tarragon<br />5/6 cups (200 ml) water<br />½ stick (50 g) butter<br />salt<br /><br />Peel and cut carrots and parsnips in smaller pieces. Strain the water and puree the carrots and the parsnips with a immersion blender.<br />Finely chop the onion. Boil onion, white pepper corns, tarragon in white wine vinegra and water. Make sure all the liquid is absorbed. Throw away the pepper corns.<br />Add the tarragon-onion mix to the carrot-parsnip puree and butter. Add salt to taste.</span>New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-23234891831761521322010-04-13T07:30:00.000-04:002010-04-13T07:38:48.205-04:00Italian Lentil Soup (with parsnips and carrots...).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGofKdvfFymyXlMFlPiCUbUT1UeEfOJOiWuUgjHatsF6YJRCNW4CgSiZnOOnQ2hBP1GeQKTvJMd1w6ucImKeX2mUp2r-lOOPFZnbwB-o4eJElfu_20zuD1sEs-AI1vjHiAqXN1p2vexmk/s1600/Italiensk+linssoppa.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGofKdvfFymyXlMFlPiCUbUT1UeEfOJOiWuUgjHatsF6YJRCNW4CgSiZnOOnQ2hBP1GeQKTvJMd1w6ucImKeX2mUp2r-lOOPFZnbwB-o4eJElfu_20zuD1sEs-AI1vjHiAqXN1p2vexmk/s400/Italiensk+linssoppa.jpg" alt="" id="BLOGGER_PHOTO_ID_5459581696931850338" border="0" /></a><br />I found this soup at the great blog <a href="http://annesfood.blogspot.com/2009/11/italian-lentil-soup.html">Anne's Food</a>. I have to say I agree with Anne though, I'm not quite sure what makes it <span style="font-style: italic;">Italian</span>... In fact I would like to go even further and say I don't think the Lentil part is a good name either. Sure there's lentils in it but they are no way the main feature or main flavour. If being in the soup is enough to give it the name it might as well be called parsnip soup or carrot soup or potato soup. I guess if I got to name it I would have rather named it <span style="font-style: italic;">Carrot parsnip lentil soup.</span><br /><br />Any way. The name doesn't really matter does it. What matter is that this soup was delicious and filling. Yet another soup that has been a regular on our menu this winter.<br /><br /><span style="font-style: italic;">Ingredients:<br /></span>1 onion<br />1 garlic clove<br />2-3 carrots<br />2 parsnips<br />3 potatoes<br />½ cup (100 ml) red lentils<br />2.5 oz. (70 g) bacon <span style="font-style: italic;">(I doubled this, what can I say we like bacon...)</span><br />3.5 cups (800 ml) vegetable stock<br />3/4 cup (200 ml) milk<br />cup (100 ml) cream<br />1 tsp dried thyme<br />2 bay leaves<br />salt, pepper<br />butter<br /><br />Chop onion and garlic. Peel the carrots, parsnips and potatoes, and cut into coins and dice, respectively. Cut the bacon into strips.<br /><br />Fry the bacon in a dry frying pan until it's lightly browned. Add some butter and the onions, garlic, carrots and parsnips. Fry for five minutes, then add lentils and potatoes. Fry for a few more minutes, then add water, stock, thyme and bay leaves.<br /><br />Cover and cook for about 20 minutes, until all the vegetables are soft. Add milk and cream, and season with salt and pepper.New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-88812214370175404322010-04-02T01:00:00.000-04:002010-04-02T01:00:00.349-04:00Öjeby toast (toast with crayfish tails, caraway and cheese).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkt-35s3t0G7hcMvEd1vZ_mo42QkA0zUMi1A0pOpc8_j_6ob51J70ZMuEC9YbDLsYGl1IPi7CGAP9NwC_GAFrw06vZZsz7rU04yAgrviqSt0wiXr8P5H_9S8H-_KCylPxQXE4fRYVJVsY/s1600/%C3%96jeby+Toast.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 340px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkt-35s3t0G7hcMvEd1vZ_mo42QkA0zUMi1A0pOpc8_j_6ob51J70ZMuEC9YbDLsYGl1IPi7CGAP9NwC_GAFrw06vZZsz7rU04yAgrviqSt0wiXr8P5H_9S8H-_KCylPxQXE4fRYVJVsY/s400/%C3%96jeby+Toast.jpg" alt="" id="BLOGGER_PHOTO_ID_5453740886148587586" border="0" /></a><br />A classic Swedish appetizer. The flavours of the sharp cheese and the crayfish tails mix wonderfully with the caraway seeds. Just perfect!<br /><br /><span style="font-style: italic;">Ingredients:<br /></span>300 g crayfish tails<br />100 g <a href="http://www.vasterbottensost.com/English.aspx">Västerbotten cheese</a> (or any other sharp, aged cheese)<br />1 Tbs caraway seeds<br />3 Tbs mayonnaise<br />50 ml akvavit (optional)<br />2 Tbs chopped dill<br /><br />4 slices white bread<br /><br />Mix all ingredients. Toast the bread in some butter in a pan or in a toaster. Place the crayfish-cheese mix on the bread and serve!<br /><br />from <a href="http://www.dn.se/mat-dryck/recept/ojebytoast-med-balsamicoreduktion-1.625627">dn.se</a>New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-25613443986884852512010-03-29T00:00:00.001-04:002010-03-28T13:34:42.417-04:00Pina Colada Cake.<br />I haven't updated here in a long time. Mainly because I've been either busy or away. Not a lot of cooking and baking have happened. All of February was spent traveling. March has been a month of mostly soups (mainly my old favourites, not much new) and bread baking. I do have a few soup recipes to update with and also some bread.<br /><br />But before I start the soup and bread posts I will give you the cake I made for a family birthday in January. Pina Colada Cake.... Mmmmm. It was a big hit, everyone loved it. My only complaint would be not enough coconut flavour. Probably because I didn't have coconut extract. I ended up using Malibu coconut rum - it's yummy but maybe not coconutty enough. Maybe next time I will follow Annie's suggestion and add some shredded coconut.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCnwGtU5_441vxQuQOvrB8mcx6cvjEE0GGpthsup_fA-4jkzKQZe78hgpybFacdU2PB55djBZYW4tgKAV02kH0bfjehtjpFAmw5qAp6gihCWTgs0791QGSNZdShqL7Sy6W8YZmkQym3U/s1600-h/Shortbread.jpg"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnGrRnGLQt_f1TJ65guUWDt6jHuTI1W_KyuNhIQvTFVFVNelVF_bR5yeVLlS70MQC16_oxHOtmoNbNl1UZBwz7cafkmeeMGFV2lMHtN3-4vhneoMOssoxMS5NlgOPTjbuUrtzrfivogI/s1600/Pinacolada+Cake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnGrRnGLQt_f1TJ65guUWDt6jHuTI1W_KyuNhIQvTFVFVNelVF_bR5yeVLlS70MQC16_oxHOtmoNbNl1UZBwz7cafkmeeMGFV2lMHtN3-4vhneoMOssoxMS5NlgOPTjbuUrtzrfivogI/s400/Pinacolada+Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5453738047935987154" border="0" /></a><br />from <a href="http://annies-eats.com/2008/11/07/pina-colada-cake/">Annie's Eats</a><br /><br /><span style="font-style: italic;">Ingredients:</span><br /><span style="font-size:100%;">3 ½ cups flour, sifted<br />4 tsp baking powder<br />½ tsp salt<br />16 Tbs (225 g) unsalted butter<br />2 cups sugar<br />1 cup milk<br />1 tsp vanilla extract<br />½ tsp coconut extract <span style="font-style: italic;">(I used Malibu rum - more like 2 Tbs)<br /></span>8 egg whites<br />2/3 cup shredded coconut <span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;">(optional - I would probably add this next time)<br /><br /></span></span></span>1 cup fresh pineapple chunks<br />12 oz. (340 g) cream cheese, at room temperature<br />18 Tbs (255 g) unsalted butter, at room temperature<br />2 2/3 cups confectioners sugar, sifted<br />yellow food colouring<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"> (optional)<br /></span></span></span></span><br /><br /><span style="font-style: italic;">Directions:<br /></span>Preheat oven to 175 'C (350F). Line the bottoms of two 23 cm (9 inch) cake pans with parchment paper and grease and flour the sides.<br /><br />Sift together flour, baking powder and salt. Set aside.<br /><br />Using and electric mixer beat butter on heavy speed until creamy, about 30 seconds. Gradually add sugar and continue beating until light and fluffy, about 4-5 minutes.<br /><br />Reduce speed to low and carefully add in the flour mixture in three additions, alternating with the milk beginning and ending with the flour. Stir in vanilla and coconut extract (or Malibu rum). Add shredded coconut (optional).<br /><br />In a separate bowl beat egg whites until stiff peaks form. Fold in ½ cup of egg whites into the batter carefully, then fold in the remaining egg whites.Be careful not to over mix.<br /><br />Divide the batter evenly into the two cake pans.<br /><br />Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Transfer to wire rack and cool for 10 minutes. Remove from pans and cool completely.<br /><br />Frosting: Puree pineapple chunks in food processor until smooth. Using an electric mixer beta cream cheese and butter on high speed until smooth and fluffy, about 4-5 minutes. Add confectioners sugar and mix until smooth. Add pureed pineapple until the frosting achieves desired pineapple flavour and consistency (approx. 3/4 cup). Add food colouring (optional).<br /><br />Assemble cake. Serve. Enjoy!New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-58887150784381985832010-01-15T12:00:00.002-05:002010-04-13T07:17:38.528-04:00Chicken with orange ginger sauce.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNVZmpM-kYM5GfcbejfZNvO3K_7nie106XhzsaGzKf-PpvdXWU8RFU-nKWSihOWg89yy8d_vSWoGGIklxQX067kK05bwK5O56vyQ3o4jKfeeGgtsB2C5s42UkC49jqaju2_8-HDBujrA/s1600-h/Orange+ginger+chicken.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 305px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNVZmpM-kYM5GfcbejfZNvO3K_7nie106XhzsaGzKf-PpvdXWU8RFU-nKWSihOWg89yy8d_vSWoGGIklxQX067kK05bwK5O56vyQ3o4jKfeeGgtsB2C5s42UkC49jqaju2_8-HDBujrA/s400/Orange+ginger+chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5427043127206314802" border="0" /></a><br />This is yet another recipe from my favourite Swedish cook book writers Ulrika Davidsson and Ola Lauritzson. This time from their book <a href="http://www.adlibris.com/se/product.aspx?isbn=9153429656">GI dag för dag: 30 dagar till en nyttigare livsstil</a>. Both me and J loved it - very fresh and fruity with a touch of spicy.<br /><br />I served it with a spinach cashew salad but I'm sure it would go really well with some rice or quinoa as well. The sauce was a bit on the runnier side, I think next time I will try to make it with crème fraîche or sour cream instead of half-and-half. But aside from that it was perfect and the flavours were great.<br /><br /><span style="font-style: italic;">Serves 4<br /><br />Ingredients:<br /></span>4 chicken breasts<br />salt and pepper<br /><br />1 Tbs fresh ginger, grated<br />2 garlic cloves<br />zest of 1 orange<br />olive oil<br />3/4 cup chicken broth<br />3/4 cup half-and-half (or crème fraîche or yogurt)<br />juice from half an orange<br />salt and pepper<br /><br />fresh spinach<br />cashews<br />olive oil<br />balsamic vinegar<br />juice from half an orange<span style="font-style: italic;"><span style="font-style: italic;"><br /><br />Instructions:<br /></span></span>Pre heat the oven to 350 F (175 'C). Cut the chicken breasts in smaller pieces. Place chicken in a pan, sprinkle with salt and pepper and cook in the middle of the oven for 15 minutes or until chicken is done.<br /><br />Grate ginger and garlic and mix with orange zest. Pour some olive oil in a sauce pan and add the ginger-garlic-zest mix. Let it fry for a few minutes. Add chicken stock, half-and-half and orange juice and let the sauce simmer for 10 minutes. Salt and pepper to taste. Just before serving add the chicken to the sauce.<br /><br />Mix spinach and cashews. Drizzle with olive oil, balsamic vinegar and orange juice. Enjoy!<br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span>New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-68445659044283234362010-01-13T03:00:00.001-05:002010-04-13T07:18:07.348-04:00Dijon meatballs with oven roasted veggies and a dijon mustard cream..<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9xs9Xndpw3iYST7WQA0rTaBGBAlMrwAVz7bY4h9W5MASxI1DWO-D8u47xFMsxpyg1aX2kPPUtNmX5oPlfPW1ye8OhT3Z5lWElmMW419a57MMc6RTwqwr8K_1IIok4Yc0t2qEkTQXeTg/s1600-h/Dijon+biffar+med+dijon+creme.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9xs9Xndpw3iYST7WQA0rTaBGBAlMrwAVz7bY4h9W5MASxI1DWO-D8u47xFMsxpyg1aX2kPPUtNmX5oPlfPW1ye8OhT3Z5lWElmMW419a57MMc6RTwqwr8K_1IIok4Yc0t2qEkTQXeTg/s400/Dijon+biffar+med+dijon+creme.jpg" alt="" id="BLOGGER_PHOTO_ID_5426268572010110754" border="0" /></a><br />The endless gluttony that is December and early January (the whole Christmas season, New Years and multiple birthdays) is finally over and it's time to get back on the healthier track. No more cookies and cakes - well at least not until mid February (Valentine's and more birthdays).<br /><br />I pulled out one of my favourite cookbooks for inspiration and found a recipe I had not yet tried. Well, I can say now that this one was a hit. Yummy and flavourful and at the same time quick and easy.<br /><br /><span style="font-style: italic;">Ingredients:<br /></span>1 lb (450 g) ground beef<br />2 Tbs chopped fresh herbs <span style="font-style: italic;">(I used dill and parsley)</span><br />1 tsp salt<br />½ tsp cayenne pepper<br />1 egg<br />2 Tbs Dijon mustard <span style="font-style: italic;">(typing out this I realized the original recipe called for 2 tsp but since I mistakenly used 2 Tbs and liked the result I will keep it that way)</span><br />½ cup (100 ml) cream<br />pepper<br />butter or oil<br /><span style="font-style: italic;"><br /></span>3/4 - 1 cup (200 ml) creme fraiche or sour cream<br />1 Tbs Dijon mustard<br />salt and pepper<br /><br />mixed vegetables of your choice <span style="font-style: italic;">(I used zucchini, red bell-pepper, carrot, red onion, broccoli and garlic)<br /></span>olive oil<span style="font-style: italic;"><br /><br />Instructions:<br /></span>Pre heat oven to 430 F (225 'C). Cut veggies in smaller pieces and spread in a single layer in pan and sprinkle with olive oil. Roast vegetables for approx. 15 minutes.<br /><br />Mix all ingredients for the meatballs. Shape into meatballs/patties and fry in a pan.<br /><br />Mix creme fraiche/sourcream and mustard. Salt and pepper to taste.<br /><br />Enjoy!<span style="font-style: italic;"><br /><br /><br /></span><span>Adapted from <a href="http://www.adlibris.com/se/product.aspx?isbn=9153427394">Våra bästa GI recept</a> by Ulrika Davidsson and Ola Lauritzson</span><span style="font-style: italic;"><br /></span>New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-78329171799523646222010-01-08T13:04:00.003-05:002010-12-20T05:51:03.604-05:00Mum's Lemon Pickled Herring.<br /><span style="font-style: italic;">Ingredients:<br /></span>1 can herring (pre-pickled)<br />1 lemon<br />1 leek<br />1 handfull of dill<br /><br />juice from the lemon<br />2½ Tbs strong vinegar<br />200 ml water<br />150 ml sugar<br />½ tsp all-spice, whole<br />½ tsp white pepper, whole<br />2 bay leaves<br /><br />Wash the lemon carefully. Cut off the zest using a zester or a microplane. Press the juice from the lemon and mix it with the water, vinegar, sugar and spices. Bring to a quick boil and make sure all sugar is dissolved. Let it cool off completely.<br />Rinse the herring and cut into smaller (~½ inch 1-1½ cm) pieces. Thinly slice the leek.<br />In a glass jar assemble by putting a layer of herring, then a layer of leek, a layer of lemon zest and a layer of dill. Repeat. Finally pour the sauce over and cover. Refrigerate for 12 to 24 hours. Enjoy!<br /><br />(can be kept in the fridge for approx. 1 week)<br /><span style="font-style: italic;"></span>New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-58462130599562315792009-12-16T03:00:00.003-05:002010-01-08T10:00:34.776-05:00Deer feet.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiveDCiL3qeNIiAUmhcU9uwkxiurwaFxBn2-DFMBro9Bl9lklSj2K9055Z5MAsnr5CKqE7ElNzrU-H6JQjartFL2Ve00Q8Yg0hLB9oJ717YFUTz9qgjbggpwdeBwg3RLEWZhC4UPMRZ-Gs/s1600-h/Deer+feet.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiveDCiL3qeNIiAUmhcU9uwkxiurwaFxBn2-DFMBro9Bl9lklSj2K9055Z5MAsnr5CKqE7ElNzrU-H6JQjartFL2Ve00Q8Yg0hLB9oJ717YFUTz9qgjbggpwdeBwg3RLEWZhC4UPMRZ-Gs/s400/Deer+feet.jpg" alt="" id="BLOGGER_PHOTO_ID_5415875273222085458" border="0" /></a><br />When I was planning my Christmas baking this year I asked J if he wanted me to bake anything special, maybe something from his family or a Christmas cookie I normally don't make and he immediately told me he wanted Deer feet. Apparently his grandmother used to bake these every year for Christmas. I emailed MIL and she was happy to send me the recipe.<br /><br />Her instructions specifically said the cookies would spread in the oven so make sure not to make them too big. I'm not sure what I did wrong (if anything) but my cookies didn't spread at all! When the first batch came out of the oven I looked at something that mostly resembled a worm, not at all what they were supposed to look like. I baked mine on parchment paper (I tried baking them on ungreased cookie sheet as the instructions said and I didn't see any difference, no matter what method I used my cookies wouldn't spread at all).<br /><br /><span style="font-size:85%;"> </span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuog7rS0NI1461sZ5i-bQaWekroqiTrONxLibAamYx-HxCM8Hzyl6DjFdCvsBEK8EONI3bapRHjAZoqiW6zedxzP4jTKmI0K25_QOyN6fI-_V9WcPhPPpaDi7KJ3b5o37jpxHxaG7r8E/s1600-h/Deer+feet+worm.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 336px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuog7rS0NI1461sZ5i-bQaWekroqiTrONxLibAamYx-HxCM8Hzyl6DjFdCvsBEK8EONI3bapRHjAZoqiW6zedxzP4jTKmI0K25_QOyN6fI-_V9WcPhPPpaDi7KJ3b5o37jpxHxaG7r8E/s400/Deer+feet+worm.jpg" alt="" id="BLOGGER_PHOTO_ID_5415876354685218450" border="0" /></a><span style="font-size:85%;">Cookie fail or a worm?</span><br /></div><span style="font-size:85%;"><br /></span>The instructions also said to use a cookie press but that's when I ended up with the worm-shaped cookies. After testing a few methods I found the best one for me was to use a piping bag but without the tip. That way my cookies were 3/4 inch wide.<br /><br />So they might have been a bit of a hassle but the end result was good and according to J they look and taste 'like they are supposed to'.<br />Source: J's grandmother<br /><br /><span style="font-style: italic;">Ingredients:<br /></span>2 egg whites<br />7 Tbs sugar<br />1 1/4 cup fine coconut<br /><br />1 cup icing sugar<br />2 Tbs very strong coffee, cold<br />2 Tbs butter, soft<br /><br />2 squares (60 g) semi-sweet chocolate<span style="font-style: italic;"><span style="font-style: italic;"><br /><br />Directions:<br /></span></span>Beat egg whites stiff, gradually add sugar while beating. Mixture should be very stiff. Fold in coconut gently using a spatula. Shape mixture into fingers using a cookie press/icing gun <span style="font-style: italic;">(or a piping bag)</span>, approx. 3 x 3/8 inches (8 x 1 cm). <span style="font-style: italic;">(According to MIL they will spread but like I said mine did NOT. I found 3 x 3/4 inches to be a better size. Maybe make just one first and test to see if yours spread?)</span><br /><br />Bake on an UNGREASED cookie sheet in 375F (190 'C) for about 8 minutes. <span style="font-style: italic;">(supposedly they will slide all over the pan and make one big puddle if you grease it, I don't know since I never tried. Parchment paper worked fine for me)</span><br /><br />Let cool mostly on the cookie sheet and then remove carefully with a metal spatula (they brake easily). Cool completely. Mix icing sugar, coffee and butter to make the filling. Place cookies in pairs with filling in between. Dip each end in melted chocolate.<br /><span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span>New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-57575066564431704172009-12-11T03:00:00.001-05:002010-01-08T10:03:34.613-05:00Saffron biscotti (or why you should be VERY careful if you ever change a recipe).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdiodBdYV1MAvcytGqIWYLTFQTYh92Pp_TjZgsEbHbESVizmY8dqFWULKTTRwmXXANukzAGMwU0aHOXjKxTf44J12jJOrognUWl4Oo8rYTYsRI0jBshm2Vh-dZSffGxR42wEWQBtXnSA/s1600-h/saffron+biscotti.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdiodBdYV1MAvcytGqIWYLTFQTYh92Pp_TjZgsEbHbESVizmY8dqFWULKTTRwmXXANukzAGMwU0aHOXjKxTf44J12jJOrognUWl4Oo8rYTYsRI0jBshm2Vh-dZSffGxR42wEWQBtXnSA/s400/saffron+biscotti.jpg" alt="" id="BLOGGER_PHOTO_ID_5414043764409908498" border="0" /></a><br />These saffron biscotti have been a Christmas favourite in my family for the last couple of years. Sweet saffron buns (also known as Lucia buns) are a traditional Christmas treat in Sweden and this is a modern spin off.<br /><br />I decided to bring these to a Christmas party one of my friends hosted. Unfortunately I didn't have enough saffron at home so I decided to just make half a batch. I figured I would make a second half-batch and flavour them differently. Before starting I figured out the amounts I would need of everything and even wrote them down on a piece of paper so I wouldn't mess up. Well, somehow even with these precautions I managed to forget to half the butter. After adding all the dry ingredients I ended up with something like a very greasy batter, not the thick dough that it normally makes. That's when I realized I had used the full amount of butter!<br /><br />What to do? Pour it out and start from the beginning? No, remember I didn't have any more saffron. Just add the full amount of all the ingredients? Well I thought about doing that but decided against it since that would drown the saffron flavour. I ended up with a compromise adding about half of 'the missing amount' of dry ingredients. It worked and they ended up OK. Not great but OK. Lesson learned - always make sure to use half of ALL the ingredients when halving a recipe.<br /><br /><span class="recipe-ingredient-amount"><span style="font-style: italic;">Ingredients:<br /></span>3½ oz. (100</span> g) butter<br /><span class="recipe-ingredient-amount-org" style="display: none;">1</span> <span class="recipe-ingredient-amount">½ tsp (1</span> g) saffron<br /><span class="recipe-ingredient-amount-org" style="display: none;">2</span> <span class="recipe-ingredient-amount">2</span> eggs<br /><span class="recipe-ingredient-amount-org" style="display: none;">1.5</span> <span class="recipe-ingredient-amount">~½ cup (150</span> ml) sugar<br /><span class="recipe-ingredient-amount-org" style="display: none;">5</span> <span class="recipe-ingredient-amount">~2 cups (500 ml</span>) all-purpose flour<br /><span class="recipe-ingredient-amount-org" style="display: none;">1.5</span> <span class="recipe-ingredient-amount">1 ½</span> tsp baking powder<br /><span class="recipe-ingredient-amount-org" style="display: none;">1.5</span> <span class="recipe-ingredient-amount">½ cup (150</span> ml) almonds, with the skins removed<br />Raw sugar<br /><br />Set the oven for 350F (175'C). Melt the butter together with the saffron, pour into a bowl and stir in the eggs. In a separate bowl mix the dry ingredients and the almonds. Carefully add the dry ingredients to the butter-egg mix. Shape the dough into 3 lengths and put them on a baking sheet. Sprinkle raw sugar over. Bake in the middle of the oven for approx. 25 minutes.<br /><br />Remove the cookies from the oven and lower the temperature to 250F (125'C). Cut the lengths in ½ inch (1 cm) slices and put them back on the baking sheet, cut side down. Dry the cookies in the middle of the oven for approx. 10 minutes. Turn off the oven and leave the biscotti inside until the oven has cooled down (or over night).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNgTNdMVH1GiaQmXmBWRZszJrMXGkDXQS2FvTDeoIv4FAa8lCVhafRtTx06TeR8aMxrb6ii7rgpaENhNPRRJF4H_oe_wl4a-BXsoprTHN_41Zr-W_LXI8bV9gG35KKSTJOWrrxK1hfr8/s1600-h/Gingerbread+biscotti.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 305px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNgTNdMVH1GiaQmXmBWRZszJrMXGkDXQS2FvTDeoIv4FAa8lCVhafRtTx06TeR8aMxrb6ii7rgpaENhNPRRJF4H_oe_wl4a-BXsoprTHN_41Zr-W_LXI8bV9gG35KKSTJOWrrxK1hfr8/s400/Gingerbread+biscotti.jpg" alt="" id="BLOGGER_PHOTO_ID_5414048796937749618" border="0" /></a><br />I also made half a batch of gingerbread flavoured biscotti. This time I remembered to only use half the butter and ended up with the right type of dough. I used the same recipe as above, just omitted the saffron and added 2 teaspoons of cinnamon, 2 teaspoons of ginger and ½ teaspoon cardamom. They were delicious (still not as good as the real saffron ones though)<br /><br />Source: A Piece of Cake by Leila LindholmNew Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-70986912088015447952009-12-10T03:00:00.003-05:002010-01-08T10:05:36.771-05:00Shortbread.<br />My mother can't bake at all even if her life depended on it. I remember with horror how every year in December she would try to bake some simple cookies for Christmas - it usually ended with her angry and cranky (we soon learned to stay away from home on bake days) and with the cookies looking like something the dog would have left behind. Somehow the apple seems to have fallen quite far from the tree since I do love to bake and the results are usually fairly good and needless to say my mother doesn't even attempt to bake anymore - the Christmas baking is now my job.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCnwGtU5_441vxQuQOvrB8mcx6cvjEE0GGpthsup_fA-4jkzKQZe78hgpybFacdU2PB55djBZYW4tgKAV02kH0bfjehtjpFAmw5qAp6gihCWTgs0791QGSNZdShqL7Sy6W8YZmkQym3U/s1600-h/Shortbread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCnwGtU5_441vxQuQOvrB8mcx6cvjEE0GGpthsup_fA-4jkzKQZe78hgpybFacdU2PB55djBZYW4tgKAV02kH0bfjehtjpFAmw5qAp6gihCWTgs0791QGSNZdShqL7Sy6W8YZmkQym3U/s400/Shortbread.jpg" alt="" id="BLOGGER_PHOTO_ID_5413224846997011938" border="0" /></a><br />My mother's favourite cookies have always been shortbread (though she never even attempted to bake them herself) so a few years ago I decided to surprise her with some. I searched all over the internet to find a good recipe but finally settled for one on the BBC web page - I figured mom's favourite store bought shortbread are Scottish made and I wanted to get mine as close to the original as possible. That meant not chocolate, not nuts and no vanilla essence. Just butter, caster sugar and flour. The result? Double thumbs up from mom<br /><br />from <a href="http://www.bbc.co.uk/food/recipes/database/shortbread_1290.shtml">BBC</a><br /><br /><span style="font-style: italic;">Ingredients:</span><br />4 oz (125 g) butter<br />2 oz (55 g) caster sugar<br />6 oz (180 g) plain flour<br /><br /><span style="font-style: italic;">Directions:<br /></span><span><span>Heat the oven to 375F (190 'C). </span></span>Beat the butter and the sugar together until pale. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is ½ inch (1 cm) thick and use a cookie cutter <span style="font-style: italic;">or </span>press into an 8 inch (20 cm) square pan and smooth and make pinpricks all over.<span style="font-style: italic;"> </span>Chill in refrigerator for 20 minutes. Bake in the oven for 15-20 minutes until pale golden. If using a pan let it cool for a few minutes and then with a knife cut out fingers (makes 12-24 depending on your preferred size). Cool on a wire rack.New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-7381385441621797232009-12-09T03:00:00.004-05:002010-04-13T07:18:55.131-04:00Carrot soup.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggoqmhjGYRNmfkGXOJGIqf5yLIusV0J4fLULzYd2lp__JRAnVtuXq_8zoF5Z0vXz70RLbCIvPH5rFNzut-IhTgmVaz4aA_y1FTtjljbOMqOaCXXLeNPXrltxVEZQKf6YMPiJtaoz02gbE/s1600-h/Carrot+soup+%2B+chicken.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggoqmhjGYRNmfkGXOJGIqf5yLIusV0J4fLULzYd2lp__JRAnVtuXq_8zoF5Z0vXz70RLbCIvPH5rFNzut-IhTgmVaz4aA_y1FTtjljbOMqOaCXXLeNPXrltxVEZQKf6YMPiJtaoz02gbE/s400/Carrot+soup+%2B+chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5413222730472519362" border="0" /></a><br />I've had this recipe saved on my computer for about a year. I've made it several times and both me and J love it. I wanted to blog about it but couldn't remember where I had found it (stupid me saved it in my Google docs and didn't add the source) and I didn't want to claim it as mine. I knew it was somewhere online, most likely on a blog but not a food blog (as I wasn't really reading any food blogs a year ago). After lots of searching I FINALLY managed to find my source so here it is for you to enjoy!<br /><br />Adapted from <a href="http://stinkerpants.com/blog/2008/12/17/carrot-soup/">Stinkerpants.com</a><span style="font-style: italic;"><br /><br />Ingredients:</span><br />2 pounds carrot, peeled and chopped<br />4 cups chicken or vegetable stock<br />1 medium potato, chopped (optional, for heartier soup)<br />3-4 tablespoons butter<br />1 cup chopped onion<br />1-2 small cloves crushed garlic<br />1/3 cup chopped cashews or almonds or peanuts<br />(chicken)<br /><p><span style="font-style: italic;">Choose one:</span><br />1 cup milk<br />1 cup yogurt or buttermilk plus a little honey<br />1/2 pint heavy cream<br />3/4 cup sour cream (or creme fraiche)<br /></p> <p><span style="font-style: italic;">Seasoning choices:</span><br />-2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon<br />-1 teaspoon each of thyme, marjoram and basil<br />-1 teaspoon grated ginger</p> <p>Place carrots, potato and stock in a medium sized stock pot and bring to a boil. Cover and simmer it for 12-15 minutes or until carrots are soft.<br /></p> <p>In a pan saute onions, garlic and nuts in butter. Towards the end of cooking, stir in the seasoning combo of your choice. Add the onion mix to the soup and puree everything with an immersion blender or a regular blender until smooth. Finally whisk in one of the dairy products.</p><p>*<span style="font-style: italic;"> I've only tried the nutmeg-mint-cinnamon seasoning but I'm sure the other options are just as good. I usually use chicken stock though vegetable would work just as well and make it suitable for vegetarians. On the other hand if you really want to make sure it's non-veg you can add some shredded chicken when serving :)</span><br /></p>New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-59053605127634464942009-12-06T03:00:00.000-05:002009-12-06T03:00:02.386-05:00Thai Peanut Burgers.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwifU9-egl_mVOrsdLiKcxz4QbnA5sLfauhK74ZUOKk4F0e-9ZqJR-Atz_ER8SdKlOG__OFHxtRzU8fgBwFD3Gq66j2doKncG8h793rYutqqPl_jwtWLcU6hMzO41BVeJk3ZsO6kP5o1I/s1600-h/Thai+Burger.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 302px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwifU9-egl_mVOrsdLiKcxz4QbnA5sLfauhK74ZUOKk4F0e-9ZqJR-Atz_ER8SdKlOG__OFHxtRzU8fgBwFD3Gq66j2doKncG8h793rYutqqPl_jwtWLcU6hMzO41BVeJk3ZsO6kP5o1I/s400/Thai+Burger.jpg" alt="" id="BLOGGER_PHOTO_ID_5410641790802078082" border="0" /></a><br />I first found this recipe on <a href="http://carascravings.blogspot.com/2009/04/thai-peanut-turkey-burgers.html">Cara's cravings</a> and bookmarked it for later. A few weeks later I found it again - this time on <a href="http://lepetitpierogi.blogspot.com/2009/04/thai-turkey-burgers.html">Le Petit Pierogi</a>. Pierogi had made some changes to it and I liked her ideas so I used most of them when I made this myself.<br /><br />It was impossible to find ground turkey so I figured I would use ground chicken instead. Well, my store were sold out of the ground chicken and I just didn't have the time to go to another store so I ended up using ground beef instead. It worked fine though I will try to find chicken next time. The burgers and the cilantro lime aioli got two thumbs up from the man and I had to promise him I would make them again soon. I'm thinking some yam fries to accompany would be great...<br /><br /><span style="font-style: italic;">Ingredients:<br /></span>8 oz (230 g) ground turkey <span style="font-style: italic;"></span><br />1 medium carrot, shredded<br />1 large scallion, minced<br />1/4 tsp vegetable oil <span style="font-style: italic;">(I like to cook with coconut oil)</span><br />1/4 tsp red curry paste<span style="font-style: italic;"><br /></span>2 Tbs peanut butter<br />freshly ground salt & pepper<br />½ tsp ground ginger <span style="font-style: italic;">(or fresh)<br /></span>2 cloves garlic, minced<span style="font-style: italic;"><span style="font-style: italic;"> <span style="font-style: italic;">(I forgot this)</span><br /></span></span>1 small bunch cilantro, minced<br />juice of 1/4 to 1/2 a lime<br /><br />Cilantro Lime aioli<br />hamburger buns of your choice<br />mixed greens or any other vegetable you like<br /><br />Combine all the ingredients for the burgers in a bowl. Blend thoroughly. Heat a skillet over medium-high heat. Form two patties and cook for about 7-10 minutes per side, until cooked through. Serve on buns with cilantro lime aioli and some greens (I forgot to buy greens so all we had were some ginger fried mushrooms).New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-82867651011967515702009-12-05T02:00:00.001-05:002010-04-13T07:19:31.030-04:00Roasted Pepper Soup.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmOxdUxnN-4UFDmCeX0aVmgheHjGM7IFLbbTC5W088HklyrXu-cqnG6G3H1UWfXydE52KUV-yAKjXrRL227AchOxLhWDZhPLdyKVOSjMsgP2KsmVMvFQpqb2_L6fCVPbQ9cALU8k13W0/s1600-h/Roasted+red+pepper+soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 302px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmOxdUxnN-4UFDmCeX0aVmgheHjGM7IFLbbTC5W088HklyrXu-cqnG6G3H1UWfXydE52KUV-yAKjXrRL227AchOxLhWDZhPLdyKVOSjMsgP2KsmVMvFQpqb2_L6fCVPbQ9cALU8k13W0/s400/Roasted+red+pepper+soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5410641205903586338" border="0" /></a><br />Another recipe I got from ICA Maxi via my mother. Really quick and easy yet super yummy. Serve as dinner with some bread or as an appetizer.<br /><br />Serves 4 (for dinner more as an appetizer)<br /><span style="font-style: italic;"><br />Ingredients:<br /></span>1 (red) onion<br />3 tomatoes<br />1 can (17 oz - 500 g) roasted red bell peppers or 4-5 fresh peppers roast them yourself<br />3 ½ cup vegetable stock ( 800 ml water + 2 cubes of vegetable stock)<br />olive oil<br />(fresh) thyme<br />salt and pepper<br /><br />crème fraîche or sour cream<br />fresh herbs of your choice<br /><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br />Directions:<br /></span></span></span></span>Cut tomatoes, onion and the roasted peppers in smaller pieces. Fry veggies in some olive oil in a pot or dutch oven. Add vegetable stock and thyme and boil for 10 minutes. With an immersion blender mix until smooth. Salt and pepper to taste.<br />Mix crème fraîche with herbs of your choice (I used thyme and some sage).<br />Serve soup with a dollop of the herb crème fraîche and some bread.<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span></span></span></span>New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-75287309851979508472009-12-04T02:00:00.000-05:002009-12-04T11:28:34.549-05:00Pepparkakor (Swedish Gingerbread).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUR2t58g_EFW9lN_lDM_rTPsfNhYImdQ5TcxNKZ7SgSLutQRBA1uPpwR7Bq6ibGuD5sMmEhkOXc7cuN9h6PZz48ae4A9B_8_k75fZM9_w-xBrrYnlWU9UkFof167QyDQuARQ-75KeU7GQ/s1600-h/pepparkakor+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUR2t58g_EFW9lN_lDM_rTPsfNhYImdQ5TcxNKZ7SgSLutQRBA1uPpwR7Bq6ibGuD5sMmEhkOXc7cuN9h6PZz48ae4A9B_8_k75fZM9_w-xBrrYnlWU9UkFof167QyDQuARQ-75KeU7GQ/s400/pepparkakor+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5410973881900044786" border="0" /></a><br />This is my sister-in-laws recipe for gingerbread cookies. They are incredibly light and crispy (especially when she makes them - I cannot understand how she can make them so thin and perfect every single time). They have a slightly different flavouring than the normal Swedish gingerbread - as these have only ginger and a touch of lemon. For a more 'true' version of Swedish gingerbread you can use the same recipe but omit the lemon oil and add 1 tablespoon of cinnamon and ½ teaspoon of cloves (as I was googling recipes to find the *right* spices I found that the recipes tend to vary quite a bit - some have cardamon, some have cloves some have both. Pretty much all of them seamed to have ginger and cinnamon though. And to make things even more confusing the ratios between the different spices were not the same in all the recipes - I guess you just have to come up with your own favourite).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQstbpNKMLypF2dR1ICTHgilnGINW4URql85OyyeLnaLv6wsNSH-USq9I2WjT7tQKjOzSRImgw2ofi2bUJffYSgvBP3f521PHAupKxPRVpkuAz5lauiqIBL9coq_cfkef6KM8j8v-cz8/s1600-h/pepparkaksdeg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 305px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQstbpNKMLypF2dR1ICTHgilnGINW4URql85OyyeLnaLv6wsNSH-USq9I2WjT7tQKjOzSRImgw2ofi2bUJffYSgvBP3f521PHAupKxPRVpkuAz5lauiqIBL9coq_cfkef6KM8j8v-cz8/s400/pepparkaksdeg.jpg" alt="" id="BLOGGER_PHOTO_ID_5410973961977924930" border="0" /></a>I make the dough the day before and then let it rest in the fridge for a day or two. This recipe yields around 250 cookies but I have successfully halved it some years. 250 cookies take quite some time to bake and it really makes too many for us to eat. My sister-in-law - aka. the queen of gingerbread - told me she usually doubles the recipes though!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQRABHEGB5WknQdfaJ_UnynUQitPckziCZ8OgVR1XYmZDZKw_XcUz-IBqdCr4keWkXQL43KPDyIM2aXXkX5huY4sTj4NuX8uZCIXkYL1EBwBZfHUCiqJ1uud2CC1G-R3JPC3ZEgso1U8/s1600-h/pepperkakor+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQRABHEGB5WknQdfaJ_UnynUQitPckziCZ8OgVR1XYmZDZKw_XcUz-IBqdCr4keWkXQL43KPDyIM2aXXkX5huY4sTj4NuX8uZCIXkYL1EBwBZfHUCiqJ1uud2CC1G-R3JPC3ZEgso1U8/s400/pepperkakor+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5410974349142816466" border="0" /></a>To make them as thin as possible I like to use a non-stick or silicone rolling pin and the only way I managed to get them thin yet still keep their shape is to roll the dough out right on the non-stick baking sheet or sil-pat. Otherwise I find they always break or loose their shapes when I move them from the table and onto the baking sheet.<br /><br />This is obviously a Swedish recipe that I've translated so all the original measurements were metric. The imperial measurements are rounded up/down to the closest 'normal' measurement - the difference wasn't too big though - we're talking one or two tablespoons up or down pretty much, don't think it should make too much of a difference. Or just do it metric style!<br /><br /><span style="font-style: italic;">Ingredients:<br /></span>~3/4 cup (200 ml) heavy cream<br />~2 cups (450 ml) dark brown sugar<br />~3/4 cup (200 ml) molasses<br />1 - 1½ Tbs ground ginger<br />1/4 tsp lemon oil (lemon essence)<br />1 Tbs baking soda<br />~5 cups (~1.2 L) all-purpose flour<span style="font-style: italic;"><br /><br /></span>Day 1: Whip the cream stiffly. Add dark brown sugar and molasses and stir for about 10 minutes. Add lemon oil, ginger, baking soda and most of the flour (4 ½ cup or 1 litre or so) and mix. It should make a rather stiff heavy dough. If necessary add a bit more flour. Wrap in plastic and let it rest in the fridge over night.<br /><br />Day 2: Knead the dough on a slightly floured surface (or do what I do and use a sil-pat/teflon baking sheet). Take a small piece of the dough and roll out thinly (I like them really thin, like 1/10 inch or even thinner). If you don't have a non-stick surface to roll them out on make sure to use a lot of flour or they will stick to your surface. Cut out cookies using cookie cutters (not only do I want mine thin but I also prefer them rather small so I only use small cookie cutters, around 2 inches). Bake in 350F (175'C) for 5-10 minutes (depending on thickness, size and your oven). Let the cookies cool on the sheet before moving them. Be sure they are completely cool before putting them in a lidded cookie jar/box.<span style="font-style: italic;"> Enjoy!<br /><br /><br /></span>New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-77012704713110472222009-12-03T03:00:00.001-05:002010-04-13T07:20:03.165-04:00Potato soup. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrZUDi9sBOtcfBq4SJiisehEbhA-CpJcgOswvQhhy4o3gYMjdHj7d2j1YbdI5ka8XGdUQY61tdAYFYOYJHO9wySbhkiB23_nlxIYFANkG8FPzIaF6sd203Jm4MQff5TmniHt3xtnMXMM/s1600-h/potato+soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 306px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrZUDi9sBOtcfBq4SJiisehEbhA-CpJcgOswvQhhy4o3gYMjdHj7d2j1YbdI5ka8XGdUQY61tdAYFYOYJHO9wySbhkiB23_nlxIYFANkG8FPzIaF6sd203Jm4MQff5TmniHt3xtnMXMM/s400/potato+soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5410645704322368946" border="0" /></a>Sorry for the picture, soup just doesn't photograph well.<br /><br />We love this soup, quick and easy for a weekday yet so yummy. Serve it with some nice bread and a whipped butter and you have yourself a bit of a gourmet dinner on a rainy Tuesday.<br /><br />The original recipe calls for heavy cream but I usually make it with crème fraîche or sour cream. Most times I only add lime juice but last time I made it I had some white wine left from making risotto so I added that at the same time as the stock.<br /><br /><span style="font-style: italic;">Ingredients:</span><br />2 lbs (900g) potatoes<br />1 leek<br />6 ½ cup (1.5 L) stock (chicken or vegetable)<br />3/4 - 1 cup crème fraîche (or sour cream or cream)<br />2 Tbsp lime juice<br />(1/4 cup (50 ml) white wine)<br />1 pkg bacon<br />pepper<br /><br />Slice leek and fry in some oil. Peel and cut potatoes into smaller pieces and add to the leeks. Add the stock and boil for about 10 minutes or until soft. Cut the bacon in small pieces and fry in a pan. Remove the pot from the heat and mix with handmixer. Add limejuice and crème fraîche and bring to a quick boil again. Sprinkle bacon bits on top and serve.<br /><br />Adapted from Buffé Feb 2009.New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-81911815198394658112009-12-02T22:00:00.000-05:002009-12-02T22:00:01.499-05:00Butternut Squash Risotto.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGjN9JCpgBtbrviOAZVGzeMoNewfU-W2wFQ2jzHdm0Jy-V9GXmbR0A7DdYcXQgwkpIwdP-1_I4RyHXq6jE8y4ZRy9oKigF_pcno1gkzl76-KMddWcxFoxAX9bzrATSIj6EvDbyObakAM/s1600-h/Butternut+squash+risotto+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 305px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGjN9JCpgBtbrviOAZVGzeMoNewfU-W2wFQ2jzHdm0Jy-V9GXmbR0A7DdYcXQgwkpIwdP-1_I4RyHXq6jE8y4ZRy9oKigF_pcno1gkzl76-KMddWcxFoxAX9bzrATSIj6EvDbyObakAM/s400/Butternut+squash+risotto+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5410640228922067986" border="0" /></a><br />This was unbelievably good though a wee bit salty. I used bacon instead of pancetta which might explain part of the saltiness. To make up for that I've completely omitted all the salt from the recipe. I also changed the cooking of the bacon/pancetta a bit. We love our bacon well done and crispy but since you have to be careful to not burn the shallots (will give a bitter taste to the risotto) I decided to cook them separately at first. That way you can get your bacon crispy but the onions just translucent. If I can just find some more butternut squash I will definitely make this again!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaV_LFzpHjMIMl74Bw-CZpt0TfnXhdyfOEUZok_bB-7o9l8VloWuTkB9d6G58CtDKmYHbsDXsFb7Sr-t4d8ZQRbJhmf_beYQFza__6cQlxYKXapi740bR82uqoIbL1PhyphenhyphenDNNw0IS9vPiE/s1600-h/Butternut+squash+risotto+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaV_LFzpHjMIMl74Bw-CZpt0TfnXhdyfOEUZok_bB-7o9l8VloWuTkB9d6G58CtDKmYHbsDXsFb7Sr-t4d8ZQRbJhmf_beYQFza__6cQlxYKXapi740bR82uqoIbL1PhyphenhyphenDNNw0IS9vPiE/s400/Butternut+squash+risotto+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5410640307358379570" border="0" /></a><br /><span style="font-style: italic;">Ingredients:</span><br />1 butternut squash<br />2 Tbs olive oil<br />6 cups (1.5 L) chicken stock<br />butter<br />2 ounces pancetta or bacon, diced<br />1/2 cup minced shallots<span style="font-style: italic;"></span><br />1 1/2 cups Arborio rice<br />1/2 cup dry white wine <span style="font-style: italic;"></span><br />1 cup freshly grated Parmesan<br />sage, fresh or dried<span style="font-style: italic;"></span><br /><span style="font-size:130%;"><span style="font-weight: bold;"></span></span><span style="font-weight: bold;"></span><br /><span style="font-style: italic;">Directions:</span><br />Preheat the oven to 400 degrees F (200'C). <p class="instructions">Peel the butternut squash, remove the seeds, and cut it into 3/4-inch (2 cm) cubes. You should have about 6 cups (1.5 L). Place the squash on a sheet pan and toss it with the olive oil. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.</p> <p class="instructions">Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.</p> <p class="instructions">In a heavy-bottomed pot melt some butter and saute the shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. In a separate pan fry the pancetta/bacon. Add the fried bacon and rice to the onion pot and stir to coat the rice with butter. Add the wine and cook for 2 minutes or until the liquid is absorbed. Then add 2 ladles full of stock, stir and simmer until the stock is absorbed. Continue to add the stock, 1-2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, about 30 minutes total. Finally add the roasted squash, sage and Parmesan. Mix well and serve. </p>Adapted from <a href="http://lepetitpierogi.blogspot.com/2009/10/butternut-squash-risotto.html">Le Petit Pierogi</a>New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-68590713883094645652009-11-06T02:00:00.001-05:002009-11-06T02:00:05.877-05:00Quinoa and Pomegranate Salad.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtGjVyejXiKl09OgPk9muojKgbabJiHw3kuRVuGPIu2FqKbCyZ46hL_FggDUKxj6g1Q-NegeevJECPMVs-d7WYZDPTd6HJ9G4H0AXuYSjnNk54vu5DdXKEwUSgEfUYPkPK4miu2ObV4g/s1600-h/Quinoa+Pomegranate+Salad+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYtGjVyejXiKl09OgPk9muojKgbabJiHw3kuRVuGPIu2FqKbCyZ46hL_FggDUKxj6g1Q-NegeevJECPMVs-d7WYZDPTd6HJ9G4H0AXuYSjnNk54vu5DdXKEwUSgEfUYPkPK4miu2ObV4g/s400/Quinoa+Pomegranate+Salad+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5398507432726189570" border="0" /></a><br />From <a href="http://www.thecleaneatingmama.com/2009/10/quinoa-and-pomegranate-salad.html">The Clean Eating Mama</a>. This was so good! I will definitely make it again! It made quite a lot so there's plenty of left overs - I can hardly wait for tomorrow when I can eat it again!<br /><br />I made some small changes - I used fresh parsley in stead of dried and I since I love feta I decided to double the amount. I also doubled the pomegranate - I have never cooked with pomegranate before so I didn't know how much I would need. The original recipe called for ½ cup but I decided to use the whole fruit and that ended up being a full cup. I didn't have any poultry or Italian seasoning but google informed me both of them were mostly sage, parsley and some other herbs so I added some thyme and onion powder and more sage to make up for that.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahlJ_BXKzAWUYcNsO7jNFXf_IZjzi5DGb6OVHYvCk2KgU0Yf9qFN1dE-ZQhNla1PaqP8ehhnHh68fjPJSPZv7lfuZDB08LCVsbRxosw_PxcSUEXPt879qU4i3_LE5bm9ugz5N8ZJX6Kw/s1600-h/Quinoa+Pomegranate+Salad+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahlJ_BXKzAWUYcNsO7jNFXf_IZjzi5DGb6OVHYvCk2KgU0Yf9qFN1dE-ZQhNla1PaqP8ehhnHh68fjPJSPZv7lfuZDB08LCVsbRxosw_PxcSUEXPt879qU4i3_LE5bm9ugz5N8ZJX6Kw/s400/Quinoa+Pomegranate+Salad+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5398507651406059634" border="0" /></a>Serves 3-4<br /><br /><span style="font-style: italic;">Ingredients:</span><br />½ cup Quinoa <span style="font-style: italic;">(I used black quinoa but red or white would work just as good - the black added some nice colour contrast though)</span><br />1 cup water<br />1 Tbs chopped fresh parsley<br />1 Tbs sage<br />½ Tbs thyme<br />½ tsp onion powder<br />½ tsp salt<br />1/4 cup frozen peas<br />1/4 cup finely chopped carrots<br />3 Tbs toasted pine nuts<br />½ - 1 cup pomegranate arils<br />6 Tbs dried cranberries<br />4 Tbs feta crumbles<br />1 - 2 Tbs chopped fresh basil<br />drizzle olive oil to taste<br />salt and pepper to taste<br /><br />Prepare and cook the quinoa as the directions state. Add parsley, sage, thyme, salt and onion powder to the water. Cook until all water has been evaporated, approximately 20 minutes. With 5 minutes left add peas and carrots.<br />Let cool in a large mixing bowl. After it has cooled stir in the pomegranate, feta, pine nuts, cranberries and basil. Drizzle some olive oil over. Salt and pepper to taste. Serve with salmon or chicken.New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-33858957153249495272009-11-04T02:00:00.001-05:002009-11-04T02:00:04.206-05:00Crab Stuffed Mushrooms.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-mZUKzO6COJI1Lf44PY36yTEqb_yVjn4ZW5QTt4UEMpZz0Xgldu8Ie4UMnJhRASoW8zi4KCr565hg9JpKI8Cwc667GUjybMIELkN2H9Pkn1Y80QbffJTAsfa598YdJ5QwnEWalvYF5c/s1600-h/Crab+Stuffed+Mushrooms.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-mZUKzO6COJI1Lf44PY36yTEqb_yVjn4ZW5QTt4UEMpZz0Xgldu8Ie4UMnJhRASoW8zi4KCr565hg9JpKI8Cwc667GUjybMIELkN2H9Pkn1Y80QbffJTAsfa598YdJ5QwnEWalvYF5c/s400/Crab+Stuffed+Mushrooms.jpg" alt="" id="BLOGGER_PHOTO_ID_5398505145298770274" border="0" /></a><br />This was inspired by <a href="http://www.therookiechef.com/2009/08/crab-stuffed-portobella-caps.html">The Rookie Chef</a>. As usual I made some small changes - dill instead of chives (didn't have any at home) and a dash of lemon juice. Or more like a whole boat load of lemon juice - the top of the bottle fell off and suddenly my crab sticks were swimming in lemon juice. I managed to pour out most of it but the lemon flavour was still very strong. Not that I mind - I love lemon. Even J liked these (he's not usually a fan of mushrooms) so it was a big hit.<br /><br /><span style="font-style: italic;">Ingredients:</span><br />8 mushrooms<br />4 oz (half block) of cream cheese<br />4 sticks of imitation crab legs.<br />dill <span style="font-style: italic;"></span><br />1 tsp lemon juice<br />Garlic powder<br />Black pepper<br />shredded Parmesan cheese<br />Bread crumbs <span style="font-style: italic;">(I omitted these)</span><br /><br />Directions:<br />Preheat oven to 350F (175'C). Cut out the stem and a little bit more of the mushroom to create a little hole to fill. Chop up the crab into pretty small pieces and throw into a bowl with softened cream cheese. Mix well. Now add in some dill, garlic powder and 1 teaspoon of lemon juice (or more!). Throw in some black pepper and some shredded Parmesan cheese too. After really mixing this all up, scoop and place into your mushroom caps. Bake for 15 minutes or until mixture is heated through.New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com1tag:blogger.com,1999:blog-7414778347503488141.post-3726829650495469542009-11-02T02:00:00.000-05:002009-11-02T02:03:46.584-05:00Mom's quick raspberry mousse.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85h9ub82YUt4hW662og93nFpVlsiuZ8cVIz20mu-mBKSbR24pyigWCFZG7RgmEXyuPB8NZ_jGnNog1NGUxNnM1AiMlOLET7ykkaYpiySeUs-10vu6y66gt9WCW34YGI4tZWLp5O3-qak/s1600-h/Raspberry+Mousse.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85h9ub82YUt4hW662og93nFpVlsiuZ8cVIz20mu-mBKSbR24pyigWCFZG7RgmEXyuPB8NZ_jGnNog1NGUxNnM1AiMlOLET7ykkaYpiySeUs-10vu6y66gt9WCW34YGI4tZWLp5O3-qak/s400/Raspberry+Mousse.jpg" alt="" id="BLOGGER_PHOTO_ID_5398504378625838674" border="0" /></a><br />This is something my mom makes for dessert all the time. I think she got the original recipe from ICA Maxi but as with everything she's mom-ized it over the years. It can be done with almost any frozen fruit - raspberries, mangoes, blackberries, blueberries or a mix of any of these. In the picture it's half raspberries and half mango.<br /><br />Yield: 4<br /><br /><span style="font-style: italic;">Ingredients:<br /></span>250 ml whippable vanilla cream<br />250 g frozen fruits<br />2 - 3 gelatin sheets<br />1 Tbs lemon juice<br /><br /><span style="font-style: italic;">Directions:<br /></span>Soak the gelatin in cold water for 5 minutes or according to the instructions on the package. Drain and then melt the gelatin in the lemon juice. Add lemon/gelatin to the vanilla cream. Whip vanilla cream fluffy. Add the frozen (it's really important that the fruit is still frozen) fruit and stir. Divide in 4 serving glasses or in a bigger serving dish. Refrigerate for at least 2 hours but preferably longer.<span style="font-style: italic;"><br /></span><span style="font-style: italic;"><br /><br /></span>New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-4558244624472667582009-10-30T02:00:00.003-04:002010-01-08T09:56:57.945-05:00Chocolate Peanut Butter Cupcakes with Whipped Peanut Butter Cream Cheese Frosting.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxpgQLMKhXcqYBueBsS-pH6DpPJnhEK1YXGsD9kKX9C14wwbiqBzyr-UE7Vl04rmyQ1WSPFGPVRRVKj3XCbVb0BToYz3SFT4cMFb0P3hU8rXFzKuMNuNJvOkS10z92ffuESA7xnHOPug/s1600-h/Chocolate+Peanut+Butter+Cupcakes+with+Peanut+Butter++Frosting.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxpgQLMKhXcqYBueBsS-pH6DpPJnhEK1YXGsD9kKX9C14wwbiqBzyr-UE7Vl04rmyQ1WSPFGPVRRVKj3XCbVb0BToYz3SFT4cMFb0P3hU8rXFzKuMNuNJvOkS10z92ffuESA7xnHOPug/s400/Chocolate+Peanut+Butter+Cupcakes+with+Peanut+Butter++Frosting.jpg" alt="" id="BLOGGER_PHOTO_ID_5397718206445951282" border="0" /></a><br /><br />I absolutely love peanut butter so I've been looking for a reason to make these cupcakes ever since I saw them on <a href="http://tpox-proceedwithcaution.blogspot.com/2009/06/chocolate-peanut-butter-cupcakes-with.html">Proceed with caution</a>. Our friend Alex's birthday seem like a good occasion but since it would only be four of us eating I figured 24 cupcakes would be too much. Luckily this recipe was easy to halve.<br /><br />I couldn't find any Cool Whip for the frosting but after I learned what it contains (mostly water and high-fructose corn syrup and other fun stuff) I haven't really been a fan of it any way. Since Cool Whip is pretty much fake whipped cream I figured the real thing would work just as well. I did have to add alot of extra confectioners' sugar to get the frosting to the right consistency (or at least somewhere close to the right consistency) and maybe that was because of the whipped cream..? Next time (yes there will be a next time, J has already begged me to make them soon again) I will either whip the cream stiffer, add less whipped cream or possibly no whipped cream at all. Or maybe I will just try the peanut butter frosting from <a href="http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html">Ina</a>...<br /><br /><br />Yield: 12 cupcakes<br /><br /><span style="font-style: italic;">For the filling: </span><br />80 ml confectioners' sugar<br />60 ml creamy peanut butter<br />1 Tbs (14 g) butter, softened<br />½ ml vanilla extract<br /><br /><span style="font-style: italic;">For the cupcakes:<br /></span>4 Tbs (56 g) butter, softened<br />2.5 ml vanilla extract<br />200 ml all-purpose flour<br />90 ml unsweetened cocoa<br />½ tsp baking soda<br />1/4 tsp salt<br />½ cup (120 ml) sour cream<br />1 tablespoons milk<br />3/4 cup (180 ml) granulated sugar<br />1 large egg<br /><br /><span style="font-style: italic;">For the frosting:</span><br />112 g cream cheese, at room temperature<br />2 Tbs (28 g) butter, softened<br />1/4 cup (60 ml) peanut butter<br />385 ml powdered sugar<br />½ cup (120 ml) cool whip (<span style="font-style: italic;">I used the same amount of whipped cream, not sure if that was a good idea - might skip this completely next time)</span><br /><br />1. Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 1 tablespoons butter, and ½ ml vanilla until blended. Shape mixture into 12 balls using heaping measuring teaspoons. (Watch out, they are sticky!!) Place balls on waxed paper-lined cookie sheet; set aside.<br /><br />2. Preheat oven to 350 degrees F (175'C). Line 12 standard muffin-pan cups with fluted paper liners.<br /><br />3. Prepare Cupcakes: In a bowl mix flour, cocoa, baking soda, and salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In a large bowl, with mixer on low speed, beat granulated sugar and remaining butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add egg, beat well. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.<br /><br />4. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in centre of each cup and top with another heaping tablespoon batter. Bake cupcakes 23 to 25 minutes or until toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.<br /><br />5. When cupcakes are cool, prepare frosting: In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. (Add cool whip/whipped cream and beat until smooth and creamy). Frosts cupcakes.New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-31196624819644718932009-10-26T14:00:00.001-04:002009-11-01T17:15:47.420-05:00Coconut Lime Pancakes.<br /><br />I found this recipe on <a href="http://www.pannkakor.se/kokospannkaka-med-saffran">pannkakor.se</a> It was supposed to be a saffron coconut pancake but I din't have any saffron so I figured lime would be a good substitution.<br /><br />This was kind of a fail. I could not get them to stick together in the griddle - they ended up looking more like scrambled eggs. But I guess that would be ok if they tasted great but they just didn't. I expected more flavour and all in all this was not a hit. I don't think I will make these again.<br /><br /><span style="font-style: italic;">Ingredients:</span><br />2 dl coconut flakes<br />2 dl heavy cream<br />4 eggs<br />a pinch of salt<br />zest and juice from one lime<br /><br />Mix the coconut flakes in a food processor to make a flour like mixture. Add the other ingredients and mix, let it sit for 5-10 minutes. Pour batter into griddle and cook for a few minutes. Serve with raspberry or cherry jam and whipped cream.New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-56044148937173427502009-10-15T10:01:00.001-04:002009-12-02T02:28:32.467-05:00Roasted beetroot with feta.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimT77RgBtWJcAjwfYK0GFHyIAuV5OlE2z-Q-Rjg9PPpo5ivZLOMfNGnAtICE4pdO2705LxVuy86DFR9qf9tC2_CRVKaNjTgb8oZuUS4L0EsVx2VYew5TnKCcMBuM_nM7lY9mqt-auWsJ8/s1600-h/Cauliflower,+beets+and+humms.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 289px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimT77RgBtWJcAjwfYK0GFHyIAuV5OlE2z-Q-Rjg9PPpo5ivZLOMfNGnAtICE4pdO2705LxVuy86DFR9qf9tC2_CRVKaNjTgb8oZuUS4L0EsVx2VYew5TnKCcMBuM_nM7lY9mqt-auWsJ8/s400/Cauliflower,+beets+and+humms.jpg" alt="" id="BLOGGER_PHOTO_ID_5391723322205706258" border="0" /></a><br />Beetroot are in season - cheap and yummy! I love to just boil them (pick the small ones) and serve warm with butter and salt. However, this time I decided to try something else.<br /><br />1 lb beetroots<br />olive oil<br />Feta cheese<br />salt, pepper<br />honey<br /><br />Boil the beets until almost done (soft when tested with a needle). Immidiately rinse in cold water and peel (I strongly recommend to use an apron since the beet juice is bright pink and it tends to be messy). Cut the beets in smaller pieces and put in a dish, pour a little bit of olive oil and honey over. Tear the feta in pieces and crumble over the beets. Salt and pepper to taste. Roast in 400'F until the cheese is staring to melt and go brown. Serve as a side dish.<br /><br />I served it along with a grilled chicken together with <a href="http://tigerfoods.blogspot.com/2009/10/mashed-cauliflower.html">mashed cauliflower</a>, <a href="http://tigerfoods.blogspot.com/2009/10/hummus.html">hummus</a> and a green salad.New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-22977961463750150222009-10-15T10:00:00.001-04:002009-10-15T10:05:31.785-04:00Mashed cauliflower.<br />A great healthy substitute for mashed potatoes or any other carb.<br /><br />1 head of cauliflower<br />heavy cream<br />salt, pepper<br />(garlic, cheese, chili powder)<br /><br />Cut the cauliflower in smaller pieces and put in a pot. Add cream and boil until the cauloflower is soft, apr. 10-20 minutes. Mash with an immersion blender. Add salt and pepper to taste. The variations are endless - you can for instance let a clove or two of garlic simmer with the cream and cauliflower. Or for a more luxurious (not your every day) mash add a big piece of goat cheese.<br /><br /><span style="font-style: italic;">*I've tried different versions of this several times now but this seems to be the best one. The first recipes I found called for steaming the cauliflower or boiling it in water/broth, but I find the cauliflower tends to hold on to the liquid and make the mash too wet/runny. I have no exact measurements for the cream - it depends on the size of the cauliflower. Add enough to cover the bottom of the pot but not enough to cover all of the cauliflower. Too much cream and the mash becomes soup! </span>New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-59772330838572030852009-10-13T13:00:00.002-04:002010-04-13T07:21:29.390-04:00White Chicken Chili.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVIpgXZv6ulRmMJhRNW6SX3sO_VaF1IyTqVoR_XybJKaMYpFrCR2J1zK2UidASPW_ddDv1AM_aWCUOOlM8J0FTUd6JGiiEm6_iQd1HizEJd-fTVQ6LeBoyMpEUKYJnpsYJ3KmzYlK7jU/s1600-h/White+Chicken+Chili.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVIpgXZv6ulRmMJhRNW6SX3sO_VaF1IyTqVoR_XybJKaMYpFrCR2J1zK2UidASPW_ddDv1AM_aWCUOOlM8J0FTUd6JGiiEm6_iQd1HizEJd-fTVQ6LeBoyMpEUKYJnpsYJ3KmzYlK7jU/s400/White+Chicken+Chili.jpg" alt="" id="BLOGGER_PHOTO_ID_5391712965350223538" border="0" /></a><br /><br />The recipe was inspired from several different suggestions online but I tweaked it to my likening. I also added some extra veggies I found in my fridge.<br /><br /><br />2 chicken breasts, chopped<br />2 onions, chopped<br />2 cloves garlic, chopped<br />1 chili pepper, chopped<br />7.5 dl chicken broth<br />2 cans of beans<br />lime juice<br />cummin<br />cayenne<br />(cinnamon)<br />grated cheese<br />hot sauce<br />fresh coriander<br />(mushrooms)<br />(carrot)<br /><br />Sauté the chicken in a pan and transfer it to a pot. Fry onions (I also added a few mushrooms and a small carrot leftover from yesterday) and transfer to the pot. Add garlic, chili pepper, chicken broth, lime juice and spices. Simmer for 30-45 minutes or longer if you have time. Add beans and keep simmering for another 10-15 minutes. Taste and if needed add more spices. I also added a small dash of cinnamon for fun and some hot sauce for a wee bit of heat. Just before serving stir in grated cheese (enough to thicken it a bit) and some fresh coriander. Serve as is or with some sour cream or creme fraiche.New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0tag:blogger.com,1999:blog-7414778347503488141.post-3033042371241775462009-10-05T02:29:00.000-04:002009-10-12T09:58:15.210-04:00Hummus.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijquF6e1FKnsyLRGuPHZnMRPT8_vNFWFHDbrXbXl7pGyN1h9N0hSa-hepMoI68AH0FIUbWS2kysJMfFESPtU4_6f1Ygl_PKvatu5DhhpUsnVDYUMvYIegJrLAPyAsNNPhak0y8xMvBM74/s1600-h/Hummus.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijquF6e1FKnsyLRGuPHZnMRPT8_vNFWFHDbrXbXl7pGyN1h9N0hSa-hepMoI68AH0FIUbWS2kysJMfFESPtU4_6f1Ygl_PKvatu5DhhpUsnVDYUMvYIegJrLAPyAsNNPhak0y8xMvBM74/s400/Hummus.jpg" alt="" id="BLOGGER_PHOTO_ID_5391712419668555346" border="0" /></a><br />So easy and so good! And healthy!!<br /><br />1 garlic clove<br />1 16 oz can of chickpeas<br />½ chili pepper (I didn't have any chili so I used ground cayenne pepper instead)<br />½ tsp cummin<br />1 tbs lemon juice<br />3 tbs olive oil<br />1-2 tbs tahini<br />salt<br /><br />Rinse the chickpeas. Mix all ingredients together in a food processor. Done!New Mehttp://www.blogger.com/profile/00825193455797786614noreply@blogger.com0