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”
Category: Vegetarian
Vegan meat sauce
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”
Freekeh Salad
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”
Crispy Crackers!
I visited my niece in Getryggen (Jämtlands County – Sweden), her mother-in-law (Ulla) baked crispy crackers and it was immediately a hit! Once at home, I baked these and my daughter-in-law became very fond of it too. These crackers are very easy to make. Continue reading “Crispy Crackers!”
Christmas Red Cabbage!
Bought “Christmas cookbook” 1977 on sale, it cost 5 Swedish kronor (50 cents). It’s really the best cookbook I’ve come across where all the classic dishes for Christmas are included. I use it every fall when I start preparing for Christmas. Found a small red cabbage that was just perfect to make my Christmas red cabbage with. Amazingly easy to make and a “must have” dish on our Swedish Christmas table. You can serve it with ham or turkey. Continue reading “Christmas Red Cabbage!”
Best Hash Brown
I still remember when I visited my brother in the United States first time in the early 70’s. He made Sunday breakfast with hash browns, I still recall the wonderful taste of that hash brown! Since then, I’ve been experimenting in order to make the perfect hash browns. Continue reading “Best Hash Brown”
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!”
My Persian-Greek Spinach Pie
When I was organizing a baby shower for my daughter in law, Anna, I decided to make spinach pies. A friend of mine had given me a recipe, I knew how he made it but no measures! I have now adjusted everything to my own taste and I am happy to say that the result was incredibly good.
Took some with me when I visited my brother in law who is 95-year-old and who is quite picky when it comes to food. He gave me feedback that I should add a little more acidity in the pie. I myself thought that I needed some crunchiness in the pie as well. Continue reading “My Persian-Greek Spinach Pie”
Salad Shirazi
This salad has its origin in Shiraz. Shiraz is one of Iran’s most historic sites. It is also the birthplace of some of our most respected Persian poets such as Hafiz and Saadi. Shiraz is famous for its magnificent architecture, beautiful gardens and the majestic cypress called sarv-eh-naz. It is also here that you can visit the ruins of Persepolis. Continue reading “Salad Shirazi”
