Rhubarb and strawberry delight!

You might find this odd but the Swedes eat different kind of fruit purées, (i.e. strawberry) together with milk as a snack or a light lunch during summer time. I think you call it “Fool”.
I definitely found it odd when I had it for the first time in 1966 – I considered it to be a dessert! But now after 53 years in Sweden, I just love it especially when we have a very hot summer day and I am not very hungry, it is indeed very refreshing. Continue reading “Rhubarb and strawberry delight!”

Leek Frittata

Many people may not know that Iranian Cuisine has many wonderful vegetarian dishes. Last week my brother-in-law and I were with some good friends at Saaghi Grill in Solna (Sweden) for lunch. During lunch, one of our friends told me that she liked leeks in all form and shape. Already there, I began to create something with leeks in my mind, I just wanted to surprise her. Continue reading “Leek Frittata”

Järpar – Bird without bird!

The bird Tetras bonasia (Hazel grouse) has given the name to this Swedish dish. The dish does not contain poultry meat at all! In fact, despite extensive investigations, I have not been able to find why this dish has a bird name. 😊
What I have found is that Gustav II Adolf ate fried Hazel grouse on February 8, 1623 (a dish among 30 other dishes. (source) Continue reading “Järpar – Bird without bird!”

Kalops – Swedish Beef Stew

Swedish home cooking at its best!
Most households in Sweden make Kalops once in a while, I dare say! Here at home, Grandma Bojan made the best Kalops and it is from her that I learned how to make this wonderful dish in an old-fashioned way. It is also incredibly easy to make, a little preparation and then low and slow cooking. Continue reading “Kalops – Swedish Beef Stew”

Sekanjebin (Persian mint syrup)

Something for both children and adults! In Iran, we are careful about what we eat in winter, spring, etc. When spring came, it was customary to offer salad (Romaine salad) with accessories. One of the accessories for the Romaine salad was just mint syrup. The other was a mixture of white wine vinegar and Angelika. Continue reading “Sekanjebin (Persian mint syrup)”