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”
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”
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”
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!”
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!
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
- 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.
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”
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!”
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”
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”