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.
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.
Freekeh has been used in the Middle East for ages. It is green wheat grain that is harvested before it is ripe. There are both crushed and whole Freekeh. If you want to lose weight, you can replace rice with the new trendy Freekeh as it has a low GI. You will feel satisfied for a long time, I promise! Continue reading “Freekeh Salad”
Quesadillas are a favorite in our household, especially for my sons. I make a lot of them once in a while and take it with me when I visit my sons. It is suitable as a snack or a whole meal. Continue reading “Chicken Quesadillas”
40 years ago, a very good friend of mine made dumplings from Öland which is a Swedish island situated on the south-east coast. I just loved it and asked for the recipe. I used the recipe for the first time a few years later when we lived in England, it was a hit and gave me the courage to try it over and over again 😊.
Apart from different kinds of soups, I like to make pies for lunch or dinner in the fall. Yesterday I poured out my creativity and made the world’s best mince pie with elements from Persian cuisine. When we are many, I simply make a big pie – but when it’s just me and my husband, I prefer to make several smaller pies – we eat what we can and the rest will be kept in the freezer. Continue reading “Best minced meat pie.”
I like different kinds of soups, especially during autumn and winter, since autumn is here (in Sweden) I decided to make Kale soup. It really became a hit! Fast and simple and comforting food! If you avoid cream, it will be completely vegan. I remove the stalk but you are free to use the whole kale.
If you avoid using cream it will be all vegan!
450 grams of Kale
2 yellow onions
3 – 4 garlic cloves
1.5 dl white wine
1 liter of water
2 st concentrated stock “Fund Du Chef”
1 teaspoon salt
2 ml or 2/4 of a teaspoon black pepper
1 ml or ¼ of a teaspoon ground nutmeg
1 ml or ¼ of a teaspoon ground cumin
1 teaspoon turmeric
1 – 2 dl cream (can be excluded)
1 – 2 tablespoons of squeezed lemon
Butter for frying
- Melt the butter in a spacious pan
- Add the onion and fry for 5 – 7 minutes
- Add the garlic and continue to fry for an additional 2 minutes
- Add the wine and half of the water
- Put the lid on and let it simmer for 15 minutes
- Add the kale, seasoning, the two “Fond du Chef” and the rest of the water.
- Bring it to a simmer on medium heat (with the lid on) for an additional 15 minutes or until the Kale has reduced in volume.
- When the kale has reduced in volume, mix it well and allow to simmer for 5 more minutes with the lid on.
- Process the mixture in a mixer and then pour it back into the pan.
- Add the lemon juice and the cream (optional), taste and adjust seasoning.
Ready to serve! Warm sandwiches or garlic bread are nice to have with this soup.