Tuesday, July 29, 2014

Crock-Pot Ricecooker


I've always wanted a good rice cooker. I've eyed those expensive Japanese ones, and I've really wanted one of those, but they're not easy to get here and besides, they're SO expensive. We bought a super cheap one a few years ago, and hated it. Then a few weeks ago, we were browsing at a kitchen-stuff store and decided on a whim to get this one. It's pretty nice! I like that it has a steam basket on top so you can steam something while cooking the rice, or just use it for steaming.

Still, I need to work on the rice. Maybe use a specific type of rice? First try came out way too soft and mushy. Second attempt was ok, but not great. Any tips for me?

Sunday, July 27, 2014

Hazelnut Chocolate Truffles

I hate posting without photos, but.. I have losing recipes, too. So before I forget, let me just post this one...

Hazelnut Chocolate Truffles
about 30

200 g hazelnut chocolate (Swedish Schweizernöt is ideal)
80 g dark chocolate
100 ml cream
1 tbsp butter, at room temperature

Finely chop the chocolate. Heat the cream until boiling, and pour over the chocolate. Let sit for a minute, add the butter, and stir until smooth. Pour into small foil cups, and chill.

Ystad: Söderberg & Sara

We're vacationing in Skåne, in southern Sweden, for a week. We've rented a house, and are exploring the surrounding towns and sights. Today, we're in Ystad. Very quaint town! We had lunch at Söderberg & Sara, a café & bakery that made into White Guide. We bought some bread to take home, and tried the pulled pork burgers for lunch. They came with a really delicious cole slaw and on brioche buns. Very yummy! Per also tried the coffee - strong and excellent - and Titus had a lovely fluffy cinnamon bun. Do visit if you can!


Friday, July 25, 2014

Three quick dipping sauces


We made fried chicken a few weeks ago. So, so delicious. And I happen to love my own recipe for it, so go ahead and try that!

This time, we made some simple but fun dipping sauces to go along. 

Per wanted honey-mustard, I wanted ranch and I knew our guests would like a bbq sauce so.. well, let's get to it!

Honey Mustard: 

100 ml mayonnaise
1 tbsp honey
2 tsp Dijon mustard
1 tsp American yellow mustard
1 tsp apple cider vinegar
pinch of salt
pinch of dried tarragon
pinch of black pepper

Smoky BBQ: 

100 ml ketchup
1 tbsp Worcestershire sauce
2 tsp brown sugar
1 tsp apple cider vinegar
½ tsp American yellow mustard
½ tsp Dijon mustard
¼ teaspoon garlic powder
pinch of black pepper
pinch of salt
pinch of cayenne pepper
tiny splash of liquid smoke 


100 ml turkish or greek yogurt
1 garlic clove, minced
1 tbsp buttermilk (I use Swedish filmjölk) 
2 tsp mayonnaise
1/2 tsp lemon juice
pinch of salt
pinch of black pepper
pinch of sugar
pinch of Italian seasoning (I used basil, tarragon, rosemary & oregano)

For all of these sauces, the method could not be simpler. Add, stir. Completely fool-proof!

Wednesday, July 23, 2014

Quick vanilla ice cream


I was desperate to try my new Chef'n Sweet Spot Ice cream maker - I love it by the way - so I whipped up a quick vanilla ice cream base. None of that tempering-egg-yolks-leave-overnight-business! A custard base ice cream keeps a lot better, but since the Sweet Spot only makes a single serving, it doesn't really matter. I also like the slightly cooler mouthfeel an egg-free ice cream gives.

I used two vanilla beans since I have a bunch to use up - but one will do. And yes, I know, the photo doesn't look very vanilla because apparently I didn't manage to get a photo of a plain bowl. This had stirred in cherry compote and is covered by sone homemade magic shell. Yum!

Quick vanilla ice cream
6-8 servings

500 ml cream (full-fat)
250 ml milk
150 g sugar
tiny pinch of salt
2 vanilla beans, scored and scraped
1 tsp vanilla extract (can be omitted, but is nice)

Heat half the cream with the sugar, salt and vanilla beans. Stir over medium heat until the sugar has dissolved. Pour onto the rest of the cream and milk, and the vanilla extract. Chill completely before freezing in whatever ice cream machine you have.