Sunday, March 09, 2014
No, I'm not giving you yet another recipe for panna cotta, just another serving idea! It was very similar to this one - with vanilla, yogurt and white chocolate. All good! But best was the cherry topping - which again was super simple. I heated some sour cherries with a large pinch of sugar, a grating of lime zest and when it had cooked for a few minutes, I stirred in half a sheet of gelatin to make it a little more jam-like and less soupy. Done in a flash! Would have been awesome with vanilla ice cream, as well.
Thursday, March 06, 2014
I can't tell you how good this is, but I can say that I would gladly eat this every week. (Maybe every day!) It's incredible. Whoever thought of the idea of frying store-bought potato gnocchi in oil instead of boiling them deserves a medal. And it's the simplest dish. Get out a large pan. Heat some olive oil in it - quite a lot. When it's hot, add the gnocchi. Toss and fry really well, it should get a good brown crust on it. When it has, add a few spoonfuls of pesto, a handful of chopped out tomatoes, and give it all a good toss. Finally top with some crumbled chèvre cheese. And enjoy.
Tuesday, March 04, 2014
It's Shrove Tuesday - unusually late this year, isn't it? Well, in Sweden, you eat a semla today.
It's a yeasted cardamon bun filled with almond paste and whipped cream, and I assure you it''s much better than it sounds. Well, in truth, there's a big range from horribly bad to heavenly good, since ever store offer up semlor this time of year . You can find them in 7-11, gas stations and grocery stores, but my advice is to seek out the very best bakeries instead. (And even many of those cheat with fake almond paste, or cheap additives.)
People often ask me for a recipe. Sorry, I don't have one. I've never made them. For good reason - I don't want to make and eat a whole batch! I like eating just one, so I stick with the good bakeries. However, Dagmar can make some great semlor, and she has posted a recipe in English
Sunday, March 02, 2014
I've never tried making my own hamburger buns before - I thought it'd be way too hard and that I'd end up with crusty bread, not at all suitable for burgers. So I'm glad I finally tried because I was totally wrong. It was very simple to make, and the result was fantastic. So much better than storebought bread! And perfect to go with juicy, home made burgers!
The photo shows the buns on the next day - after the second rise, I placed half the buns in the fridge - unbaked - and baked them the next morning for breakfast. I floured them instead of eggwashing. Great for breakfast too - and a good way to use up leftovers, because one batch makes way too many breads for one burger night. At least in our family.
My burgers - with cream cheese, cheddar, pickled onions and caramelized onions
Homemade hamburger buns
40 g yeast
500 ml milk (full-fat)
850 g strong bread flour (Vetemjöl Special in Sweden)
15 g salt
25 g sugar
50 g honey
75 g neutral oil (I use canola)
pinch of salt
a few drops of water
Start by crumbling the yeast into a bowl. Add milk, and then flour, salt, sugar, honey and oil. Mix, and knead very well - I used my Kitchen-Aid for about 12 minutes. It'll be a pretty stiff dough. Cover the bowl with plastic, and leave to rise until doubled in size. Mine took about two hours.
Shape round buns. Mine were about 90 grams each, and were a little on the large side for the burgers we made (also about 90 grams). Place the buns, well-spaced, on a baking sheet and leave to rise, covered, for about an hour. At this point, you can move them into the fridge to bake off at another time, and I think you could probably freeze them too. (Haven't tried that, though!)
Make the egg wash - place the egg in a bowl, add a small pinch of salt and a little splash of water. Brush the buns with this. You could also sprinkle them with sesame seeds if you want to.
(Instead of egg wash, I just used some flour on my breakfast bread.)
Bake at 215°C for about 8-10 minutes.
Tuesday, February 25, 2014
I haven't done a proper cookbook post in a long while, but I'm happy to have three really nice books to talk about today. First is a real find - "Samantha's movie food" or "let's break for lunch" by Samantha Larsen. (Swedish title: Nu bryter vi för lunch! Samanthas filmmat.) It's written by a movie set cook, and her food is highly appraised by all those who have been lucky enough to encounter her. As a bonus, the photography is just beautiful - no surprise, as the photographer is the super-talented food blogger Helena Ljunggren. I love her style!
The book is divided into weeks, much as a real movie shoot would be. She always serves chicken on Mondays, soup for Tuesdays and so on, so the book (and her real life lunches) have a good variety. What I particularly love about this book is that everything is presented as complete meals. I made her chili-marinated chicken, but also a lovely mango salsa and a coriander sauce. A ginger yogurt to dollop into the curried lentil soup. And an Indian feast of Chicken tikka with the most heavenly cauliflower-cashew stir fry, as well as raita and melon-cucumber salad. It just has a very thought-through feel to it, this book. I want to make just about everything!
I admit that I don't love Jamie's latest books as much as his first three or four. I never really took to the "Jamie does" series, and I'm not fond of the 30- or 15-minute meals either. However, I've always admired Jamie's ability to combine flavors that are so spot-on. That hasn't changed. I like that this book has less restrictions than the previous ones. He's focused on cheap cuts ingredients, sure - but that't not very limiting at all, thankfully. I haven't cooked from this book yet, but on a quick read-through, I found lots of things I wanted to try.
I can't seem to get enough of mexican/texmex/latino cookbooks! Well, of the food really. I love it, it has exactly the flavor profile that I prefer. And I'm not alone in this - it's super popular in Sweden, despite Mexico being very far from here and we have virtually zero Mexicans. I've said it before, but most Swedish families eat some sort of taco variation at least once a month - and many every week. Taco Friday is a common expression, and the taco shelves at the store are very well stocked. (Sadly, we lack a lot though, most notably short shelf-life corn products like masa harina, fresh corn tortillas, thin taco chips and a few other things, due to the fact, I'm guessing, that we don't grow much corn.)
Anyway. This book is great. It has tons of ideas for taco fillings and salsas, dips, salads.. all you could want. I want to get my friends together for a great big taco feast, so we can try a lot of things at once - perhaps for May 5? :-)