hen people ask me how long I have lived in Sweden, my answer is always the same: as long as I consider pancakes to be a dish! At the beginning (1966) I thought it was strange that the Swedes ate pancakes with lingonberry jam and whipped cream as a dinner dish, for me it was a dessert really, hence my answer. Continue reading “Swedish Pancakes”
Our kids were coming over for Easter and I wanted to make some Gelato, after making the Gelato I had many egg whites left, I know that you can freeze the egg whites but I came to think of Budapest roll which is a Swedish cake and not Hungarian as one might think. The creator is said to be Ingvar Strid who was a confectioner from Vetlanda, the reason why he called it Budapest roll remains a mystery. The classical Budapest roll is made with hazelnuts and mandarin segments in a can. Continue reading “Anna´s Budapest roll”
The Swedish name for this cake is “Tigerkaka”, or “Tiger cake”, but I guess that the correct translation is Marble Cake. At the end of the 1970s, I bought a cookie mold, it also contained some recipes. A recipe that is incredibly frequent in our household is the marble cake. It is still our kids favorite cake. We also have fun how the chocolate mix is distributed every time, we have a little guess game about what it represents, I think I enjoy the game more than anyone else 😊 Continue reading “Marbled Cake”
Visited Ingelsta Kalkon in Stockholm not so long ago, we were going to put in an order for a party hosted by my brother-in-law. We seized the opportunity to have lunch there. Ordered turkey pie, it was so good that I thought: I must try and make this when I get home! Had all the ingredients at home, as I imagined I just had to make my basic meat sauce and then roll it into puff pastry. Said and done. I froze the pies individually and forgot all about it. Continue reading “My Persian minced turkey Pie”
When I bought Freekeh I was thinking of making a meat sauce with it. So today I made it for lunch, what a delight! You can, of course, add more seasoning to it like dried herbs, etc. But the basic vegan meat sauce is just fine as it is. Will work very well for moussaka or spaghetti and so on. Just taste as you go and add the things you like. It is slightly more chewy than minced meat Continue reading “Vegan meat sauce”
There were many things that were new to me when I came to Sweden in 1966 as a student. One of those things was the menu on Thursdays consisting of pea soup with pancakes. It’s still on many restaurants’ menu just on Thursdays. How come one might think! Continue reading “Pea soup – is it Persian? Food with a history!”
We have spent a lot of time in Greece since my husband was stationed in Rhodes many years ago. We have had many different kinds of Moussaka in Greece and every time we had it, I would ask for the recipe! The recipe for the bechamel is a mixture of all the different kinds of recipes that I received in Greece, and you find the basic meat sauce recipe here.
Continue reading “Moussaka – my way”
When our children were younger, like their mother, they were just “picky” with their food. With ”picky” children you have to become creative in the kitchen, it is that simple. Had and still always have ready to go meat sauce in the freezer, usually, I cook it with turkey meat but you can use the meat of your choice, the procedure is the same.
Continue reading “Basic meat sauce”