This is super tasty pepper pickled in lots of garlic, parsley, and olive oil – so light and incredibly useful with long shelf life. A perfect gift! Continue reading “Pickled Peppers”
The orange zest plays an essential roll in the Persian kitchen; we use it in pickles, marmalade, risotto, stews, different kind of seasoning mix, etc. etc. Continue reading “Orange zest – a MUST in the Persian kitchen!”
Do you want to experience the aroma from citrus fruit? Then this is for you! Continue reading “How to get rid of the wax on citrus fruits”
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”
This is a classic accompaniment that we simply cannot do without in our household. My mother-in-law Bojan Holvander used to serve pressed cucumbers together with Swedish meatballs or steak that was served on Sundays. Continue reading “Pressed Cucumber”
t was a while since I blogged. Have been on holiday in Santa Cruz (California) and got lots of inspiration. But first, I want to share a recipe for Riccota Cheese that my niece taught me. Continue reading “Riccota Cheese”
I just love pickles, so why not try and make pickled quince? In my opinion, you can have pickles with almost everything, but pickled quince is particularly good with pork chops or other dishes where pork is involved.