Easy and delicious pork loin, wonderful weekend food. I usually buy pork loin when the shops have it on sale for less than 2,50 dollars/pound. The best way to prepare the pork loin is to cook it in the oven, it will turn out very juicy and nice.
I love “Swedish” meatballs but sometimes get tired of it, 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)”→
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”→
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!”→
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!”→
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”→
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.