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Archive for May, 2005

Tortilla Española

Monday, May 30th, 2005

Monday evening. Alone and hungry. What to do? There were some leftover cooked new potatoes from yesterday’s dinner and first I planned to fry them and eat them with scrambled eggs. But how about a Spanish potato omelette, Tortilla Española, instead? The basic ingredients are potatoes and egg, just what I wanted, and then just add what ever you have at home. This is what I had at home and put in my Tortilla (and it turned out DELICIOUS!):

New potatoes, cooked.

Red onion.

Two eggs.

Cambozola cheese.

Cherry tomatoes.

Milk.

Butter.

Chive.

Slice the potatoes and fry them in butter, make sure to layer them so that they don’t stick together. Add shredded red onion. Turn the potatoes in the pan. Beat the eggs with some milk, salt and pepper and then pour it into the pan. Cut a piece of the cheese and slice it in smaller pieces, place them on the omelette together with sliced cherry tomatoes and chive. Fry until almost done, then fold the omelette and serve.

Fry….

….fold and serve!

My window garden

Saturday, May 28th, 2005

I have a very small kitchen garden, at the kitchen window. The plants are my babies; sweet cherry tomatoes and nice smelling Basil and Coriander/Cilantro. The Chili pepper plant hasn’t bloomed yet, but I’ m keeping my fingers crossed that I will get some fruit later on. Today I sowed Thyme that I hope will grow well.

I scream, you scream, we all scream for….

Wednesday, May 25th, 2005
ICE CREAM!
My parents dropped by a few minutes ago with a big ice cream delivery for me and Fredrik… They’ve been on a ice cream sale (?!!!!) at Triumf Glass, a Swedish ice cream company. So now we have a box with 24 Twix ice cream bars, orange sorbet with mango, strawberry sorbet, cappuccino ice cream, hazelnut ice cream, strawberry and vanilla ice cream, pecan ice cream….. LOADS OF ICE CREAM!!! I know what I’m having for dinner tonight…. :-D
Edited May 28th 2005: My parents dropped by with more ice cream… Today I got another box of Twix, 2.5 litres of Strawberry Sorbet, 1 litre Vanilla Ice cream and 0.5 litre Banana Caramel Pie Ice cream… The whole freezer is full of ice cream… Help! :-)

Indiska Hörnet and some words about lunch

Wednesday, May 25th, 2005


Today’s lunch, vegetarian stew, take away from Indiska Hörnet.

Today I realized that I never write about lunch. I know that lunch habits differ depending on which country you live in, in Norway -for example- people eat sandwiches for lunch. In Sweden we always eat warm lunches, that means if you’re not in a hurry and just have to grab a sandwich. At school the children get warm meals as well, but not as unhealthy as in the UK as I’ve seen on Jamie’s special programs about the British school food. At my office most of the people bring their own food and just heat it in the microwaves that we have. Most of the time I bring leftovers, but sometimes I go to one of the restaurants that are rather close to our office or I buy a shrimp salad for take away. There are 3 restaurants in the neighbourhood where you can have lunch for about 65 SEK. The food can sometimes be nice, but it’s often quite fat.

Today, as I’m working from home, I bought take away food from Indiska Hörnet which is a rather new Indian restaurant. I got a large vegetarian stew with naan bread and salad for only 49 SEK, which can be considered cheap especially as it was bought in one of the central parts of Gothenburg. I’m sorry to say that I’ve had better Indian lunches; it didn’t have enough spices but in the end I got full ( I got so much food that I could’t finish it) and I was quite satisfied. I’m sure that the food at Indiska Hörnet is better in the evenings, so I’ll give it another try someday for dinner.

And the follwing is what I’ll be having to my coffee later, a Hallon-wienerbröd bought at Hanis Hembageri in Saluhallen… But now I have to continue working….


Hallon-Wienerbröd

Saluhallen

Monday, May 23rd, 2005

Saluhallen on Kungstorget is the biggest indoor food market in Gothenburg. It was built in 1889 and was originally designated for meat commerce but nowadays all kinds of food is sold here. It is one of few remaining indoor markets in Sweden and it was declared historic building in 1985. The building is a good example of late 1800s construction in iron and glass. There are about 40 different stores and places to eat at, and I really like to stroll around here and just smell all nice scents of food. If you’re hungry you can get a nice hot meal for little money or you could just take a fika (coffee and cake). Regardless if you’re looking for a special bread, cheese, meat or spice you’ll probably find it here. There is often a market trading just outside Saluhallen where you can buy nice vegetables and flowers. I’m really happy to say that we from last week live a very short walk from here. During weekends this is where we buy freshly baked bread and kanelbullar (cinnamon buns) or Wienerbröd (danish pastry) for breakfast. I’m sorry that theese photos don’t smell, but you’ll just have to improvise.

The story about the red apple and the green pear

Friday, May 20th, 2005

Apple and Pear jam

This is a story about a pretty green pear and a lovely red apple that fell in love a pan. With some sugar, cinnamon and lime they ended up as a delicious Apple and Pear jam… Mmm…

*****

    Apple and Pear jam
    1 small jar

    1 apple and 1 pear (a total of 200 gr rinsed and peeled fruit)
    200 gr jam sugar (contains sugar, lemon acid, apple pectin and Sodium benzoate)
    3 tsp lime juice
    1 tbsp brown sugar
    0.5 tsp cinnamon
    100 ml water

    Start with putting a small plate in the freezer. Rinse, peel and chop the fruit. Put the fruit, water and sugar in a pan and boil rapidly. Boil until the setting point is reached, about 15 minutes. To see if the jam is ready, take out the plate from the freezer and put a spoonful of jam on it. If the jam doesn’t set just continue with the cooking. Pour the jam into a clean jar when ready.

    *****

SHF#8: Lime and Orange Marmalade with Grand Marnier

Friday, May 20th, 2005

I havn’t participated in any food blog event for a while so I thought I would take part in this month’s Sugar High Friday #8 with the theme “Pucker up with citrus!” hosted by Alice at My Adventures at the Breadbox. Fredrik has the digital camera as he’s attending the E3 expo and conference in Los Angeles this week so therefore the photo was taken with my cellphone (= bad quality).

My original plan was to make a pie or at least to bake something for SHF#8, but lately I’ve felt an urge for making my own jam and it seems like every food blogger is making jam. So I decided to go for a citrus marmalade. I don’t really know what to say about the result because actually I’m not especially fond of citrus marmalade in the first place as I prefer strawberries and other fruits. I like the taste of the marmalade alot but the lime peels are a bit too hard and I don’t know why (but I do hope that they will soften up a bit) . The orange peels are soft and nice, so maybe the limes requires longer cooking. Does anyone have any ideas? My brother that got a jar of the marmalade when he was here this week said that it’s delicious (apart from the hard lime…) and that he could eat it just as it is.

The morning after I had made my marmalade I saw “Obachans” pretty orange jam and I realized that I didn’t can my jars. She cooked her filled jam jars and I’m wondering how important that is? Before I made my jam I looked at Swedish recipes and there was nothing written about it there, besides from cleaning and pouring cooking water into the jars before filling them with the jam.

Anyway, here’s the recipe. Makes two small jars.

* * * * *

Lime and Orange Marmalade with Grand Marnier


2 limes and1 orange (a total of 400 gr of citrus)
400 gr jam sugar (contains sugar, lemon acid, apple pectin and Sodium benzoate )
150 ml water
50 ml Grand Marnier (which is a orange flavored cognac based liqueur)

Start with putting a small plate in the freezer. Scrub the citrus fruits and then slice and cut them thinly. Put the fruit, water and sugar in a pan and boil rapidly. Boil until the setting point is reached, about 15 minutes. To see if the marmalade is ready, take out the plate from the freezer and put a spoonful of marmalade on it. If the marmalade doesn’t set just continue with the cooking. Pour the marmalade into clean jars when ready.

Serve with ice cream, on bread or just eat it as it is :-)

* * * * *

Steinbrenner & Nyberg

Thursday, May 19th, 2005

We just moved into the new flat last Saturday and there are still unpacked boxes standing everywhere. But the kitchen is ready to use and fully equipped. I’m still tired and exhausted after the move and during the weekend Fredrik found out that he had to go to Los Angeles for E3, a big game expo and conference. So we had to try to find all his clothes and passport on Sunday when we found out that the tickets were booked. Luckily the passport was here in Gothenburg and not in Stockholm, but we still had to go out and shop some clothes as he has most of his clothes in Stockholm were he has been working since September last year. But in two weeks he will be home for good :-) It will be great to have him here at home everyday and not just during weekends. Wonderful! But this also means that this month is very hectic and stressful for us. We still have to clear and move the things from the attic of the old flat this Sunday and Fredrik won’t be home from LA until late Saturday night, tired and jetlagged…And of course the whole flat needs to be cleaned before we leave the keys to the next tenant.And the weekend after that we need to move home Fredrik’s personal things from the furnished flat in Stockholm that he has been renting. But I don’t want to think about all that, at least not at the moment…

Lakritz Passion

Anyway, I love the new flat. It’s light and fresh looking, and it’s very very central. My brother came yesterday for our weekly dinner and we had a nice time. I made my red lentil soup and to that we had fresh bread that I bought at Saluhallen. On his way home to me, my brother went to Conditori Chocolatier Steinbrenner & Nyberg where they make lovely cakes and pastries. He bought chocolate and also two Lakritz Passion pastries for dessert. The bottom of the pastry consists of sponge cake, then there’s a lovely cream made out of passion fruit that is covered with a liqurice mousse. The whole pastry has a white chocoloate cover and is decorated with some liquorice. I know that it sounds like a weird combination but it was amazing! The liquorice mousse and the passion cream goes really well toghether, it’s a wonderful combo! Mmm, so yummy!

Before my brother went home, I gave him a jar of my contribution for this week’s Sugar High Friday that I made on Wednesday. But that post will not come up until Friday :-)