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Rhubarb Syrup

Sunday, June 26th, 2005

Rhubarb Syrup

What to do with all lovely rhubarb after all different pies and jams that I’ve made? What about Rhubarb syrup for refreshing drinks in the summer? For children, add water to the syrup and all adults feel free to mix it with vodka instead :-)

    Rhubarb syrup
    (makes about one bottle, 0,4 litre)

    0.5 kg rhubarb (trimmed and well washed)
    1.75 dl water
    500 grams of sugar for each litre of syrup
    1 tsp vanilla essenced sugar (or a small piece of a vanilla pod, as usual I didn’t have any at home).
    1 tsp citrid acid

    Cut the rhubarb in small pieces and boil it with the water for about 10 minutes, until the rhubarb becomes really soft. Strain the mixture through a clean kitchen towel. Measure the rhubarb syrup and add sugar. In my case I got 3.75 deciliters of liquid and therefore I used 190 gram sugar ( 500/10 = 50 gram per deciliter –> 50 * 3.75 = 187. 50 grams sugar). Add citrid acid and bring everything to boil, let it simmer for 5 minutes. Skim the foam from the surface and pour the syrup into a hot and sterilised bottle. Keep the syrup in the fridge. When thirsty, pour some of the syrup in a glass and add water and ice, or mix it with something stronger….

Rhubarb and Strawberry Jam with vanilla

Sunday, June 26th, 2005

More rhubarb jam, this time together with strawberries…

    Rhubarb and Strawberry Jam with vanilla

    0,5 kg rhubarb (washed, rinsed, peeled and cut)
    0,5 kg strawberries (washed, rinsed and cut)
    700 gram caster sugar
    jucie from 1 lemon
    one vanilla pod (cut in half lenghtwise)
    1 tsp citric acid

    Place the rhubarb and the strawberries in a bowl, add the juice. Scrape the interior of the vanilla pod with the point of a knife and add both seeds and pod. Stir everything, then cover and set aside at room temperature for some hours and then the fridge over the night.Put a small plate in the freezer. Drain the fruits and pour the juice into a large saucepan. Scrape any undissolved sugar into the pan. Bring the mixture to boil and then add the fruit. Bring back to a boil, reduce the heat and boil for about 25 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 boiling. Skim the foam from the surface, remove the vanilla pod and add the citric acid. Don’t let the jam continue boiling after the acid is added. Pour the jam into clean and hot jars. Store in the fridge.


Skim the foam from the surface to avoid bacterias.

Glad Midsommar!

Friday, June 24th, 2005

Nubbe – ice cold spiced vodka

(Glad Midsommar = Happy Midsummer)

Midsummer Eve is a day of tradition, food and drink. In the old days it marked the summer solstice and was a pagan tradition. For more information see Anne’s post from this morning or this page here .

Last year we had a party with our friends, this year we had a calm and romantic dinner at home and then took a long walk in the centre of Gothenburg which was rather empty. For dinner we had all the traditional food: pickled herring, fresh potatoes with sourcream and chives, meatballs (vegetarian for me) and of course nubbe (ice cold aqvavit which is spiced vodka). For dessert we had fresh Swedish strawberries with whipped cream, just like all other swedes today :-) Glad Midsommar to you all!

A typical Midsummer plate


Fransk Löksill (pickled herring with red onion)


Matjessill (pickled herring)


Skånsk senapssill (pickled herring in mustard from Skåne)


Cooked eggs with majonnaise and cod roe.

3 different types of pickled herring, fresh potatoes, chives,
sourcream, meatballs, eggs with mayonnaise and cod roe.


Swedish strawberries with whipped cream.

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Rhubarb Mania

Thursday, June 23rd, 2005

Tanuki and a batch of rhubarb jam.

(I’ve had major problems with the computer lately, I got my new one last week and after a few days the hard drive got mad and the whole computer died at the same time as Fredrik’s computer started to give us a hard time. So we had to put back my really old computer while waiting for the others to get fixed. Anyway, that’s why I havn’t posted anything during the last week).

Caramel rhubarb tart before baking, after baking and before tasting :-)

I thought that I would post about rhubarb again, there’s been a lot of rhubarb in our house lately (Nigella’s cornmeal cake times 2, pies etc). I received more fresh rhubarb from my brother’s garden and the first thing I did was the rhubarb caramel tart that Anne posted… Mmm, so yummy :-) Thanks Anne for posting the recipe. Then I did jam… Lovely and delicious rhubarb jam, that I’ll make a new batch of during the weekend. Poor Fredrik is probably thinking about escaping from home just because of the rhubarb, actually he isn’t especially fond of it. But he has enjoyed all rhubarb creations, at least he said so :-)


Close up of rhubarb jam.


Rhubarb jam, my first batch ever!

    Rhubarb Jam

    1 kg rhubarb
    750 gram caster sugar
    juice from 1 lemon
    jucie from 1 lime
    vanilla sugar (or essence or a half vanilla pod, I forgot to buy a vanilla pod so I just took some vanilla essenced sugar)
    1 tsp citric acid

    Wash, peel and cut the rhubarb into rather small pieces. Place the rhubarb in a bowl, add the juices and the vanilla. Stir everything, then cover and set aside at room temperature for 20 hours.
    Put a small plate in the freezer. Drain the rhubarb and pour the juice into a large saucepan. Scrape any undissolved sugar into the pan. Bring the mixture to boil and then add the rhubarb. Bring back to a boil, reduce the heat and boil for about 25 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 boiling. Skim the scum from the surface and add the citric acid. Don’t let the jam continue boiling after the acid is added. Pour the jam into clean and hot jars. Store in the fridge.

SHF#9 Tantalizing Titillating Tempting Tarts: Passion Fruit Tart

Friday, June 17th, 2005

Friday means fredagsfika at work. We hardly ever have any coffee breaks at work, everybody always drink their coffee or tea by the computer. On fridays though, we have fredagsfika. Every friday somebody is responsible to bake/buy cakes or something sweet to the coffee break that we have together once a week. As today is Sugar High Friday with the theme tarts and it was my turn to bake for the fredagsfika, I wanted to kill two birds with one stone (this expression sounds so brutal in English… In Swedish it is “hit two flies in one swap”..But this isn’t any language blog even though it’s very interesting..). Anyway, the host of Sugar High Friday 9 is My life in flow and the theme is tarts, tantalizing titillating tempting tarts. I made a delicious tart with strawberry and rhubarb cream and vanilla custard for the French food blog event Blog Appétit last week, and for this event I decided for a tart with passion fruit. I found the recipe in a swedish magazine that I get every now and then from the food company ICA. For the fredagsfika I also baked Nigella’s rhubarb cornmeal cake, that I also made last month. The passion fruit tart is really tasty and refreshing, both sweet and tart.

As I had the tart with me to work, I used a disposable pan.
    Passion Fruit Tart (from Buffé issue 5 2005)

    3 dl flour
    2 tbsp caster sugar
    125 g butter
    1 egg yolk

    Filling:
    3 eggs
    2 dl caster sugar
    2 passion fruits
    2 dl double/whipping cream
    2 tbsp flour
    1 tsp vanilla sugar
    zest and juice from 1 lime

    Garnish:
    2 passion friuts
    icing sugar

    Combine the flour, sugar and butter to a grainy mixture. Add the egg yolk, work into the flour mixture to form a soft dough. Knead briefly and press the dough over the bottom and sides of a tart pan. Place the pan in the fridge for 30 minutes.

    Heat the oven to 200 °C. Beat the eggs and the sugar until light. Add the passion fruit flesh and the remaing ingredients. Pour the filling into the crust. Bake in the bottom part of the oven for about 30 minutes. Let the tart cool and then garnish with passion fruit and icing sugar.

Quick fungus pasta

Friday, June 10th, 2005

Crème Bonjour Cuisine is a kind of crème fraiche but still not. The text on the package says cooking fraiche and it can be found in different flavours like pepper, chive and shallot, etc. We often eat Crème Bonjour Cuisine with baked potatoes which is really tasty, but the fraiche can be used to pies, pasta and almost anything. The newest flavouring we found just some days ago: Penny Bun and Mushroom. It’s delicous and is so good in pasta.

Fast and delicious fungus pappardelle
Cook pappardelle or any other pasta, strain it and blend it with Crème Bonjour Cuisine Karl Johanssvamp & Champinjon. Serve with parmesan, salt and pepper. Enjoy!

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Blog Appétit # 3 – fraises & rhubarbe: Tarte d’été

Monday, June 6th, 2005
(This is an entry for the French food blog event Blog Appétit with the theme rhubarb and strawberries, for English see below).

Ceci est ma première participation à Blog Appétit l’évènement culinaire des blogs francophones. Je ne suis pas Français et malgré j’ai étudié Français au lycée (il y a beaucoup d’années), je ne me rappelle pas beaucoup…Mais comme j’adore la rhubarb and les fraises ja veux vraiment participer et j’essayerai de faire mon meilleur.

La rhubard et les fraises sont un combinasion merveilleuse, un goût d’été! Ce qui pourrait être meilleur qu’un dessert d’été, un tarte aux fraises et au rhubarb avec une crème de vanille!? Avec un peu imagination et inspiration d’autres recettes j’ai inventé cette tarte. Je suis désolé pour mon mauvais Français, mais le plus important est la tarte et le fait qu’elle est délicieuse! La tarte et aussi acide et aussi sucré, avec une douce crème de vanille.


Tarte d’été aux fraises et au rhubarb avec crème de vanille

Crème de rhubarbe et de fraises
1,5 dl de sucre
300 gr de rhubarb (épluché et coupé)
200 gr des fraises (coupé)
3 cuillères à café de gélatine

Crème de vanille
5 jaunes d’oeufs
1 gousse de vanille
3 dl de crème liquide
1 dl de sucre
1 1/2 cuillères à soupe de Maïzena

La pâte
125 gr de pâte dámande
un peau de sel
125 gr de beurre
4 dl de farine
1 oeuf
3 cuillères à café de Grand Marnier
2 cuillères à café de zeste d’orange

Gélatine des fraises pour décoration
1 dl d’eau
1 dl de syrop de fraise
1 cuillère à café de gélatine

Pour décoration
300 gr des fraises

La pâte:
Préchauffez votre four sur 200°C. Mélangez la pâte d’amande et le sel. Mélangez jusqu’à ce que la pâte est devenu lisse, ajoutez alors le beurre dans de petites parties. Ajoutez l’oeuf entiere, le zeste d’orange, le Grand Marnier et enfin la farine. Faites attention à ne pas travailler la pâte trop longue après que la farine soit ajoutée. Couvrez la pâte et laissez-la se reposer dans le réfrigérateur pendant une heure. Roulez la pâte entre feuille de plastique bien farinée. Puis mettez-la dans un moule à tarte e pius mettez-la dans un sac plastique . Mettez le moule dans le congélateur pour une heure. Sortez le moule et missez-la directement dans le four. Reduse la température à 180 degrés et faites cuire au four jusqu’à ce que soit prêt (20-25 minutes).


La pâte.

Crème de vanille:
Avec la pointe du couteau, grattez l’intérieur de la gousse de vanille. Mélangez tous le ingredients de la crème dans une casseroule. Travaillez avec un fouet et faites épaissir à feu très doux (ne pas faire bouillir). Laissez la casserole refroidir dans l’eau et continuez à fouetter.


Crème de vanille, avant et après.

Crème de rhubarbe et de fraises:
Bouillez la rhubarbe et les fraises avec du sucre. Ajoutez la gélatine. Je ne me rappelle pas exactement combien de gélatine j’ai employée, mais s’il trop liquide rechauffez la crème et ajoutez plus de gélatine. Laissez le crème refroidir.


Crème de fraises et de rhubarbe, avant et après.

Gélatine des fraises pour decoration:
Bouillez le syrop et l’eau. Ajoutez la gélatine. Laissez refroidir.

Montage de la tarte:
Remplissez le croûte avec la crème de rhubarbe et de fraises. Laissez la tarte s’épissir, puis ajoutez la crème de vanille. Décorez la tarte avec des fraises et de la gélatine de fraise.


Le montage de la tarte.


Bon appétit – ou peut-être Blog Appétit!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

English version:

Summer cake: Strawberry and rhubarb pie with custard

Rhubarb and Strawberry cream
1.5 dl caster sugar
300 gr rhubarb (rinsed and chopped)
200 gr strawberries (rinsed and chopped)
3 tsp gelatine

Custard
5 egg yolks
1 vanilla pod
3 dl cream
1 dl caster sugar
1.5 tbs Maïzena

Pie crust:
125 gr almond paste
a small amount of salt
125 gr butter
4 dl flour
1 egg
3 tbsp Grand Marnier
2 tsp orange zest

Strawberry jelly for decoration
1 dl water
1 dl strawberry syrop
1 tsp gelatine

300 gr strawberries for decoration

The pie crust:
Preheat the oven 200°C. Mix almond paste with salt until the paste has became smooth, then add butter in small parts. Add egg, orange zest, Grand Marnier and finally the flour. Be sure not to work the dough too long after the flour is added. Cover the dough and let it rest in the refrigerator for one hour. Roll the dough between plastic wraps that are well sprinkled with flour. Arrange the dough in a pie form and put it in a plastic bag or cover it with plastic wrap . Put the form in the freezer for one hour. Take out the form from the freezer and put it directly into the oven. Reduse the temperature to 180 degrees and bake until ready (20-25 minutes).

Custard:
Scrape the interior of the vanilla pod with the point of a knife. Mix all of the ingredients in a saucepan. Whip the custard with a plastic whip (else the custard may become discoloured) and let it simmer, don’t boil. Let the saucepan cool in cold water and continue to whip for a while.

Rhubarb and Strawberry cream:
Boil rhubarb and strawberries with sugar. Add the gelatine. I don’t remember exactly how much gelatine I used, but it it’s too fliud just warm the cream and add some more gelatine. Let the cream cool.

Strawberry jelly for decoration:
Boil the syrop and water. Add the gelatine. Let cool.

How to assemble the cake:
Fill the pie crust with the rhubarb and strawberry cream. Let the rhubarb and strawberry cream stiffen a bit, then add the custard. Decorate the cake with sliced strawberries and paint the top of the cake with the strawberry jelly.

Frozen Mudslide

Sunday, June 5th, 2005

Frozen Mudslide is a delicious and creamy “adult milkshake” with a hint of coffee and chocolate. I drink it at TGIF, but as we don’t have any of their restaurants here in Gothenburg I just make it myself. I’m sure that the original recipe is a bit different, but this one is really yummy (and strong…). Try it!

    Frozen Mudslide
    serves 1

    4 cl Vodka
    4 cl Baileys
    4 cl Kahlúa
    5 ice cubes
    2 scoopes of a really good vanilla ice cream

    for decoration: chocolate sauce (I used O’hoy chokladsås)

    Mix all the ingredients in a blender. Coat the inside of a glass with swirls of chocolate sauce. Pour the drink into the glass. Serve and enjoy…..


Make sure to coat the glass with the sauce and not your mouth
even if it’s tempting…