Beetroot is one of my favorites in all forms. We use to boil them until soft, then we grate them coarsely and mix it with plain yogurt. Or eat it as a hot snack after boiling it soft.In Sweden however, the most common way is to pickle them and have it together with stews. Nowadays beetroot is a very common ingredient in salads, etc. Beetroot has been given a renaissance! Continue reading “Pickled beetroot”
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When in France!
I have missed you, dear readers! I have not blogged for a while – we have been to Paris and south of France to celebrate my niece anniversary. Continue reading “When in France!”
Wonderful vegetarian snacks – Fava Beans
Now is the season for wonderful Fava Beans in Sweden. I remember the days back in 1966 when nobody used this excellent vegetable or knew about the wonderful effects of it in Sweden. Nowadays even swedes buy fresh fava beans… so we have come a long way. In Iran, fava beans are used either as snacks during summer and early autumn or used in vegetarian patties or in a wonderful risotto together with herbs. I will blog about the risotto later. Continue reading “Wonderful vegetarian snacks – Fava Beans”
Curry meatballs (Kofteh Kari)
I love “Swedish” meatballs but get tired of it sometimes, then I will serve different kinds of Persian meatballs. Yesterday I made curry meatballs, some of my guests ate it for the first time, they became thrilled. You can make it strong or mild, the choice is yours. The meatballs are also easy to make. Once you have all the ingredients ready it will be easily done. Continue reading “Curry meatballs (Kofteh Kari)”
Chicken Curry
One of the absolute favorites here at home is curry chicken. I make it a little different from time to time but this particular recipe is both quick and delicious. Continue reading “Chicken Curry”
Quick Spinach Soup
Several years ago I was in Warsaw for a meeting, became incredibly ill and had to stay at the hotel. Room Service did not have any soup on the menu. I called at the front desk and told them that I was ill and needed to have soup. We do not have it on the menu, she told me but I’ll see what I can do. The staff’s food that day was spinach soup and she offered me that. It just had to do. Even though I was ill, it was actually the best spinach soup I have ever had. Well at home in Sweden I tried to remember the taste and flavor in order to recreate the soup. Big success! I prepare this soup when I am in a hurry to eat something or when I am ill or when I need to eat some “liquid food”. Continue reading “Quick Spinach Soup”
Falu sausage in Swedish / Persian manner
Falu sausage should unofficially be called Swedish national dish, because we consume 30,000 tons of falu sausage each year, which in round numbers means 3 kilos (6 pounds) of falu sausage per person and year. It all started by German guest workers at Falu Copper Mine. They started producing smoked sausage of beef that was left over after slaughter sometime in the 16th century. These were sold on to Stockholm and became very popular. The name falu sausage is something that people living in Stockholm invented. (source) Continue reading “Falu sausage in Swedish / Persian manner”
Lasagna!
A favorite dish here at our house is Lasagna. I like to experiment but it doesn’t suit our sons! It must taste like it always has. Remember once when I really made everything from scratch, even the pasta. I then experimented with some saffron in the meat sauce. Well, I didn’t have to wait long for my eldest son’s comment: – you have had something Persian in this! It was good, and they enjoyed it despite the saffron. Lesson learned: never change a successful recipe! Continue reading “Lasagna!”
Coleslaw!
I love coleslaw, don’t really remember but I know we ate a delicious coleslaw at a restaurant and I asked for the recipe, it’s probably over 20 years ago. Received a recipe for several kilos of coleslaw from the restaurant. The recipe was added to my collection and I forgot all about it! Continue reading “Coleslaw!”
Tasty Persian meatballs
We have many different kinds of meatballs in Iran. One of them is made with chickpea flour – not the chickpea that most of us are used to but the chickpeas that can even be enjoyed as nuts. See the picture below. I sometimes add bullion and sometimes I use concentrated stock in the sauce, the most important thing is for you to taste and adjust seasoning to your liking. Continue reading “Tasty Persian meatballs”
