I regrett to say that I have not had time to post anything today, right now I'm sitting with Inger and Stefan and I'm drinking so today is a no go... Maybe something tomorrow, I hope.
The pub is closing for the year and the booze is hopefully half of so we'll be heading there soon, but I hope you'll understand, right now we're talking about plastic surgury (can belive I managed to spell that, Stefans drinks are dangerous).
Had a great time with Henrik yeasterday, we whent for a two hour walk between nine and eleven at night.
Friday, October 8, 2010
Thursday, October 7, 2010
Sorry, sorry, sorry!
I just want to say that I'm sorry I know it's some time now since I promised to update with recipes and pictures, the only reason I can give you is that I've been a bit down, nothing serious but the weather is affecting me :(
I promise I'll post a lot of recipes and pictures in my next post, hopefully tomorrow because today is a cleaning day and later tonight I'm heading out to meet Henrik. If I remember to bring my camera you'll get to see pictures (but I'm not promising anything because my camera is a bit on the big side)
So until tomorrow, I hope you have a lovely evening!
A little something to cheer you up
I promise I'll post a lot of recipes and pictures in my next post, hopefully tomorrow because today is a cleaning day and later tonight I'm heading out to meet Henrik. If I remember to bring my camera you'll get to see pictures (but I'm not promising anything because my camera is a bit on the big side)
So until tomorrow, I hope you have a lovely evening!
A little something to cheer you up
Wednesday, October 6, 2010
it's magic!
ok so this is just a teaserpost. right now i'm feeling like a mix between this:
and this:
so make a long story short, since yesterday i've had two predoughs living behind my couch, (it's draught portected) and i've just taken out my last loaf of the first batch out of the oven(trying out two versions) and when i checked on the other dough i saw that it was alive! (now i'm terrified that i'm going to kill it but thumbs crossed and on sunday i'm finding out if i will get bread next week too!) so tomorrow pictures be posted. 'til then: more elo!
and this:
so make a long story short, since yesterday i've had two predoughs living behind my couch, (it's draught portected) and i've just taken out my last loaf of the first batch out of the oven(trying out two versions) and when i checked on the other dough i saw that it was alive! (now i'm terrified that i'm going to kill it but thumbs crossed and on sunday i'm finding out if i will get bread next week too!) so tomorrow pictures be posted. 'til then: more elo!
Sunday, October 3, 2010
stuck in the mud-sort-of-thing
sorry for leaving you hanging like that, but the evening ended with me eating nothing of substance. as usual i'm getting sick, the flu or something like it, so dinner isn't that much of a priority. however, feeling productive and homely today(doing my laundry, cleaning, mending clothes); i decided to bake. The result is two baguettes and one chocolate cake. the baguettes are a basic recipe and actually so is the cake- but oh soo good.
baguette
makes two
oven temperature 225 degrees celcius
25 gram yeast
3 dl water (lukevarm)
1 tsp salt
1 tblsp oliveoil
7 dl flour
dissolve the yeast in the water, add the salt and oil. mix in most of the flour, but save some for later. knead the dough (with some utensil. like a wooden spoon) in the bowl and leave to rise for about one hour until it has doubled it's size.
Then split the dough into two, take one piece and place on a work surface that's dusted with the leftover flour. Knead some more but not to much, then shape it into a baguette form. i usually twist the dough because i imagine that that will make it rise eavenly when baking, also this eliminates the cutting diagonal slices (less dirty dishes..) place on a bakingtray lined with parchment or place into a greased loaf-pan. let rise for about 30 minutes. brush the top of the loaf with water and then bake in the oven for aprox. 25 minutes.
the chocolate-cake is a kind of swedish mudcake (having never tased mudcake i cant vouch for that translation but id sounded better than stickycake). the edges are chewy and the middle is sticky. very nice with either whipped cream or vanilla ice cream.
chocolate-cake
oven: 200 degrees celcius
2 eggs
3 dl sugar
1 tsp vanillasugar
4 tblsp cocoapowder
1,5 dl flour (not self-raising)
1 dl melted butter or margarine
a pinch of salt
grease and cover a spring pan, about 24 cm or smaller, with breadcrumbs.
mix the ingredients, by stirring, not whisking. (i add the butter last so it'll cool down and to avoid making an unplanned omelette)
pour into the pan and bake for 25 to 30 minutes. when the cake has come of the edges of the pan, it's done. the middle should be soft, almost runny (if served with ice-cream, then the runnier the better!)
baguette
makes two
oven temperature 225 degrees celcius
25 gram yeast
3 dl water (lukevarm)
1 tsp salt
1 tblsp oliveoil
7 dl flour
dissolve the yeast in the water, add the salt and oil. mix in most of the flour, but save some for later. knead the dough (with some utensil. like a wooden spoon) in the bowl and leave to rise for about one hour until it has doubled it's size.
Then split the dough into two, take one piece and place on a work surface that's dusted with the leftover flour. Knead some more but not to much, then shape it into a baguette form. i usually twist the dough because i imagine that that will make it rise eavenly when baking, also this eliminates the cutting diagonal slices (less dirty dishes..) place on a bakingtray lined with parchment or place into a greased loaf-pan. let rise for about 30 minutes. brush the top of the loaf with water and then bake in the oven for aprox. 25 minutes.
the chocolate-cake is a kind of swedish mudcake (having never tased mudcake i cant vouch for that translation but id sounded better than stickycake). the edges are chewy and the middle is sticky. very nice with either whipped cream or vanilla ice cream.
chocolate-cake
oven: 200 degrees celcius
2 eggs
3 dl sugar
1 tsp vanillasugar
4 tblsp cocoapowder
1,5 dl flour (not self-raising)
1 dl melted butter or margarine
a pinch of salt
grease and cover a spring pan, about 24 cm or smaller, with breadcrumbs.
mix the ingredients, by stirring, not whisking. (i add the butter last so it'll cool down and to avoid making an unplanned omelette)
pour into the pan and bake for 25 to 30 minutes. when the cake has come of the edges of the pan, it's done. the middle should be soft, almost runny (if served with ice-cream, then the runnier the better!)
Friday, October 1, 2010
friday i'm in love
what am i going to do today? well, i am going to cook, eventually. i'm thinking perhaps a classic swedish dish? also; i'm off to buy a ticket to a cocktail party, scout for a new phone, pay a visit to the local charity shop and go to the gym. and when all this is done i am going to drool over the photos och dishes made by a blog i've recently discovered: What Katie Ate. with the prettiest pictures and chocolate cakes, i have a sneaky suspicion that i'm going to get tonnes of inspiration from her. just look at this:
(the pictures are of course from her blog)
Thursday, September 23, 2010
Black out
So, the Island had a bit of a problem a couple of nights ago, we had a total black out 20 000 house holds were affected included me and now I'm suffering from TV withdrawal... Yeah you heard me TV withdrawal, the telly is not working because (I think) when they cut the cable to the power they might have nicked the tv-cable too.
Only on thing can save the day, some kind of dessert, a movie and pasta bolgonese.
Will update later with recipes and pictures of my comfort-food.
Only on thing can save the day, some kind of dessert, a movie and pasta bolgonese.
Will update later with recipes and pictures of my comfort-food.
Tuesday, September 21, 2010
lentilsoup
that's right. another soup recipe. this time with lentils, which i love. unfortunatly there will be no pictures (i know you love my pics, taken in poor lighting and with a not so fancy camera (a lumix dcm-fx35 in case you were wondering, lc's got a canon 400D i think..) anyway, the thing with lentilsoup is that it is practically impossible to make it look...well...yummy. it either looks like babyfood or simply ucky. but i promise it's really nice and spicy, and it has a lovely red colour that just didn't translate into my pictures.. so. this weeks midweek recipe:
4 small potatoes
1 large beetroot
1 large carrot
3/4 -1 dl red lentils
aprox. 1 liter of water
1 stock cube
1 glove of garlic
dice the potatoes and beetroot, put that and the lentils into the boiling water, add the stock cube and press the garlic into the soup. let it simmer until done. i usually do the seasoning when it's almost finished that way i can controll the amount of salt, also how the flavours of the veggies has turned out. this soup i seasoned with a mix of spices: currypowder, cinnamon and cummin, chili (it says tandoori masala on the jar but i find the chili to be predominate ;). all spices are ground, and just add to taste. experiment! i chopped up the carrot into slices and added just before serving to give the soup some texture, you could off course add them earlier. serve. if wanted, add some youghurt or creme fraiche.
spicy lentil soup
(serves two large portions or three small)4 small potatoes
1 large beetroot
1 large carrot
3/4 -1 dl red lentils
aprox. 1 liter of water
1 stock cube
1 glove of garlic
dice the potatoes and beetroot, put that and the lentils into the boiling water, add the stock cube and press the garlic into the soup. let it simmer until done. i usually do the seasoning when it's almost finished that way i can controll the amount of salt, also how the flavours of the veggies has turned out. this soup i seasoned with a mix of spices: currypowder, cinnamon and cummin, chili (it says tandoori masala on the jar but i find the chili to be predominate ;). all spices are ground, and just add to taste. experiment! i chopped up the carrot into slices and added just before serving to give the soup some texture, you could off course add them earlier. serve. if wanted, add some youghurt or creme fraiche.
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