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.”
Category: Main course
Kale soup. As Swedish as it can get!
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!
Ingredients:
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
Method:
- 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.
Enjoy!
Farmers gravy – as Swedish as it can be!
In our household, we most certainly make a lot of Persian food, but also real old-fashioned Swedish food. My mother-in-law used to make this dish that is both simple and delicious. For me, this is a winter dish. Our children love farmers gravy and the eldest son has developed his own recipe for it. I just wanted to commemorate my mother-in-law by making the dish today.
Some also call it onion gravy, some use thick bacon but we prefer thinly sliced bacon instead. Continue reading “Farmers gravy – as Swedish as it can be!”
Carrot Frittata
On Saturday I was craving something with carrots – it had to be careless! Amazingly easy to do and sooooo good! You can either fry it in rings of peppers or as I also tried to cover both sides with bread crumbs, personally I prefer the latter. All vegetarian but not vegan! Continue reading “Carrot Frittata”
Persian inspired Butternut soup!
The autumn is here now and that’s the time when it is really tasty and comforting to enjoy different kind of soups. This wonderful butternut soup has a Persian touch (lemon zest, lemon juice, ground cumin etc). Incredibly tasty I must say. Continue reading “Persian inspired Butternut soup!”
Mac & Cheese Swedish style!
I really like the American Mac & Cheese, but I consider it to be an autumn and/or winter food, but today there is a barbecue ban all over Sweden because of the risk for fire – so we are not even allowed to barbecue in our own garden. Continue reading “Mac & Cheese Swedish style!”
Joje kebab or Persian chicken skewers
It is always nice to have joje kebab oor chicken skewers as it is called in Swedish. The Persian way to prepare the chicken is incredibly easy and the result is very good. The best thing is to let the chicken marinate overnight but you can also get it done by 4 – 5 hours. The accessories are Persian rice, grilled tomatoes, salad Shirazi and of course mast o mosir. Continue reading “Joje kebab or Persian chicken skewers”
Whitefish steak (Kokoye mahi sefid)
The Persian New Year (Norooz) dinner is a must! It consists of Whitefish that is served together with Persian herb rice, grilled tomatoes, spring onion etc.
But this year I wanted to renew the dish a little bit – so I decided to make steaks (or burgers) made of smoked whitefish, it was amazingly delicious! It is also easy to make.
If you want more crunchiness you can add chopped walnuts or whole pine nuts. If you want some more acidity in the steaks you can add some berberis. I did not use nuts nor Berberis since in my opinion the breading gives enough crunchiness and the acidity is achieved by serving lemon wedges with the dish. Continue reading “Whitefish steak (Kokoye mahi sefid)”
Goulash my way!
Delightful goulash! Hungary’s national dish that goes as far back as the 9th century. If you translate the name of the dish (Gulyás) to English it literally means shepherd or herdsmen. Continue reading “Goulash my way!”
Carrot Frittata
On Saturday I was craving something with carrots – it had to be easy to make! This is indeed very easy to make and so delicious! You can either fry it in rings of peppers or as I also tried to cover both sides with bread crumbs, personally I prefer the latter. It is all vegetarian but not vegan, you can easily make it vegan if you replace the eggs with vegan options. Continue reading “Carrot Frittata”
