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!”
This dish is a beautiful, delicious, and classical dish in Swedish cuisine. Very easy to make and a practical meal when you have to feed many people. I have now created a vegetarian/vegan recipe with no meat, and the result is just perfect; as a matter of fact, I like the vegetarian more than the one with meat! Continue reading “Vegetarian/Vegan Swedish Cabbage Pudding”
This delicious potato gratin can be prepared well in advance and stored in the fridge until one hour before you want to serve it. It just can’t be more comfortable than this. Continue reading “Potato gratin”
Shole Zard (Persian: Yellow pudding) or Persian Saffron Rice pudding is a wonderful snack or dessert made with rice, and the holy trinity of Persian flavors: the aromatic rosewater, cardamom and last but not the least Saffron. Even thinking about it makes me smile! 😊 Continue reading “Persian Saffron Rice Pudding – Shole Zard”
This is a recipe for exceptionally excellent strawberry jam! Easy to make and tasty.
I love Tikka Masala and I usually order it when we visit an Indian restaurant. I decided to do it myself as the Corona-virus restricts us all right now. The food itself does not take that long to cook, but it is advantageous if you marinate the chicken overnight or at least for 3-4 hours. I let it marinate in the fridge overnight. And just by changing a few things you can actually make this dish all vegetarian! Continue reading “Tikka Masala – my way”
All vegetarian delicious dish, easy and quick dish.
There are at least 15 different Dahl in India, I have watched countless YouTube clips and read countless recipes, this is my version of Indian Dahl with lentils. In normal cases you use red or yellow lentils, here I have chosen to do it with green lentils that I happened to have at home. Continue reading “My version of Indian Dahl”
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”
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”
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”