Archive for the '*Recipes: DINNER' Category

Chłodnik – Cold Polish Beetroot Soup

Tuesday, July 12th, 2005


Chłodnik is a typical Polish soup eaten in summer. I can’t remember if we’ve ever had it at home when I grew up, but I definately ate it when visiting relatives in Poland. The soup is served cold on hot summer days and today was a perfect day to make this soup. This recipe is my own, inspired by several other ones that I’ve seen on the internet. The result is a delicous and refreshing pink soup. But be careful and don’t spill, beetroot stains are not fun…


    300 gr peeled beetroots
    500 ml water
    1 vegetable stock cube
    5 radishes
    2 red spring onions
    2 tbsp chives
    1 tbsp parsley
    juice from 0.5 lemon
    350 ml Kefir (or natural yoghurt)
    50 ml sourcream

    Grate the beetroots and cook them in 5 deciliters of water, a stock cube and pepper. Cook until the beets are soft. Put aside the beets and the water, let cool, then transfer to the fridge to cool completely.
    Chop the radishes, chives, onions and parsley. When the beetroots together with the beetroot water are cold, add the vegetables, lemon juice, sourcream and kefir. Salt and pepper the soup. Put it in the fridge for about 30 minutes. Serve the cold soup with boiled eggs.

The main ingredients for Chłodnik.

Let the beetroots cool before mixing all ingredients together.

Picnic in the centre of Gothenburg

Saturday, July 9th, 2005

Kungsparken, a central park in Gothenburg.

The latest week has been really hot here in Sweden. I only have two more weeks to my vacation, but I still decided to take a day off yesterday. My thoughts are with all people in London. Luckily Fredrik has been in Gothenburg all week, even if he now has moved home he works at the british EA office every second or third week and works from home rest of the time.
As I said, all week has been hot and sunny so I decided to interrupt Fredrik’s work for a picnic in one of Gothenburg’s central parks. After reading Anne’s and Johanna’s blogs about the Euro-food bloggers picnic I really wanted to try Johanna’s pastami bagels and the Jägerwecken. As most people know, I’m usually a vegeterian. Some years ago I also ate chicken, until I got ill. The last months I’ve had a craving for chicken again, so for Fredrik I made a bagel with Pastrami and for myself I used chili flavoured chicken breast (I always call it chicken ham :-) from Swedish company Kronfågel that claims that their chicken are tested for Campylobacterias. In the Jägerwecken I used Swedish Prästost and also smoked cheese, and substituted the ham with the above chicken. The result was delicious! I decreased the amount of gherkins in both recipes as I’m not so fond of them. The bagel mayonnaise was perfect and we liked it a lot, we will definately do it more times! To the picnic I also made a Zucchini Frittata with Sardelles, found in the Swedish magazine “Allt om mat”. For recipe, see below. The picnic was really perfect and we had a great time. The food was delicious!

Bagels, Jägerwecken and Zucchini Frittata with Sardelles.


Zucchini Frittata with Sardelles

4 eggs
4 Sardelle fillets
1 onion
2 deciliters grated Zucchini
black pepper
1 tbsp fresh Thyme
1 tbsp butter

Beat the eggs, chop the sardelles and the onion. Mix the onion, sardelles and zucchini with the eggs. Season with pepper and thyme. Fry the omelette in a buttered pan until it’s starting to stiffen. Turn it with the help of a lid and fry the other side. Slice the frittata and serve it in pieces.

Ingredients for the Zucchini Frittata.

Zucchini Frittata with Sardelles.

What a wonderful day it was.

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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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.




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.


….fold and serve!

Fresh Salmon with Lime and Basil cover

Thursday, April 7th, 2005

Fresh Salmon with Lime and Basil Cover

This is my very best salmon dish that I love to cook, eat and serve as it’s very appreciated among my family and friends. Everyone that tries this dish ask for the recipe. Unfortunatelly I can’t say that I invented the recipe by myself as it’s from the Swedish dairy company Arla (the Swedish recipe can be found here ). But that doesn’t matter as it’s really delicious, luxurious and easy to make! The salmon is covered with crème fraiche, fresh basil, lime and smoked salmon. Salmon times 2! I usually serve the salmon with Pommes chateau or risoni blended with vegetables, often together with a cold sauce made of sourcream, finely minced chive and caviar. Last time I served the salmon with pasta (see the photo) which was good, but the earlier meantioned sauce and Pommes chateau tastes much better!

Here’s my own version of the original recipe (If you compare with the original recipe I use more of the smoked salmon and also less fresh salmon, just to get more of the nice topping…):

Fresh Salmon with Lime and Basil cover

Fresh fillet of salmon, about 700 grams (about 1.5 pound)
150 grams of smoked salmon (about 0.33 pound)
2 deciliter crème fraiche (about 0.9 cups)
3 tbsp chopped fresh basi
1 lime (grate the peel and squeeze out half of the juice)

Put the salmon fillet in a buttered baking tin. Add salt and pepper. Chop the smoked salmon finely and blend with crème fraiche, basil, lime juice and lime peel. Add some pepper. Cover the salmon with the mixture and cook in the oven for about 20 minutes in 200° C (in my own oven 225° C though…).

Weekly Dinners With My Big Brother

Wednesday, March 9th, 2005

I have two older brothers, Sebastian and Dariusz. The latter one lives in Gothenburg just as me, and since January we meet for dinner once a week. We take turns cooking for each other, and tonight it’s my turn. I think that it’s a really nice “tradition” we have, it’s cosy to meet so often and it’s nice to get a lunch box with leftovers for the next day. At work when I warm the leftovers from my brother’s dinner every second week, I proudly say that my brother made it for me :-) During dinner we talk about all sorts of things: movies, computer games (escpecially World of Warcraft that we both play) and many other subjects. I’m glad that I meet my brother so often and that we have a good relationship. In December this year he will turn 40 and I will turn 30 next March, so we have even talked about arranging a special birthday party together. But until then we will continue with our weekly dinners.

Now a few words about not blogging for a long time. I’ve been really busy at work, please don’t mention Denmark and electronic invoices or I’ll have problems breathing :-) Life as a programmer isn’t always easy…. And also I’m nowadays an online game addict, thanks to Fredrik and my brother I can’t stop playing World of Warcraft… Shame on you! But I do have some photos and recipes from recent baking och cooking that I will post very soon.

Tonight when my brother comes I will serve a great vegetarian lasagna, I’ve meantioned it in my blog earlier. Yesterday I prepared the sauce and today I’ll assemble the whole lasagna and put it in the oven.

Vegetarian Lasagna

Red Sauce
2 carrots, chopped
2 zucchinis, chopped
2 onions, finely chopped
2 garlic cloves, finely chopped
0,5 fresh chilli, finely chopped
1 handful fresh basil, finely chopped
1 tsp sugar
400 gram crushed tomatoes (tin or box)
1,5 deciliter cream
black pepper. minced
1 stock cube, vegetable

1 bag of fresh spinach
125 gram Feta cheese

100 gram grated cheese
Some grated Parmesan

Last but not least
Lasagna sheets

Preheat the oven to 225 degrees C.
Fry the garlic and the onions. Add carrots, zucchini, cream, tomatoes and the rest of the ingredients for the sauce. Let the sauce simmer for 10 minutes. Assemble the lasagna by first greasing a casserole dish with olive oil. Add the first layer of lasagna sheets and then the sauce. Add half of the spinach and half of the Feta cheese. Then add a new layer of lasagna sheets, sauce, spinach and feta cheese. Then add a last layer of lasagna sheets, cover with the remainings of the sauce and put all cheese on the top. Cook in the oven for about 25 minutes. Serve with a salad.

Paper Chef February: Hot Fish Curry and Naan Bread

Saturday, February 5th, 2005

Hot Fish Curry and Naan Bread

Paper Chef is Owen at Tomatillo’s version of the Iron Chef. Compulsory ingredients (drawn from ingredients suggested by other food bloggers) are posted on a certain date and you need to cook a dish, containing the chosen ingredients, during the same weekend and then post it in your blog. This is my first participation in Paper Chef and I was very happy to hear this month’s ingredients: wheat flour, cinnamon, crème fraiche and oranges. I guess that most food bloggers will go for a dessert, but I immediately came to think about Indian food which I love very much, so I thought that I would do some kind of curry. The fish curry that I made today together with Fredrik was my best made curry dish ever (and my first one containing fish) , and it was even better than many dishes that I’ve had at Indian restaurants in Sweden. I will definately make it more times as is was very delicous; creamy and spicy. Unlike the fish curry, I used a ready recipe for the Naan bread as I didn’t want to experiment with the bread.

Fish Curry

400 gram Hoki fish, diced
3 Shallot Onions, chopped
2 Garlic cloves, chopped
1 Lemon Grass Stalk, shredded
2.25 tsp “Delicious Maldive Curry” (bought in the Maldives, December last year)
0.5 tsp Cinnamon
1.25 tsp Garam Masala (spice that contains cinnamon, cardamom, clove etc)
0.5 tsp Sweet Pepper powder
0.5 tsp Curcuma
2 tsp finely grated fresh ginger
200 milliliters Crème Fraiche
1 can chopped tomatoes
2 tsp Sharwood’s Tandori Curry Paste
1 tsp salt

fish marinade:
juice from 0.5 lime
juice from 0.5 large orange
2.5 tsp finely chopped fresh hot pepper

Combine the ingredients for the marinade in a bowl, add the fish and put it in the refrigerator for 1-2 hours.

Fry the Shallot onions, garlic and the spices . Add the tomatoes and let simmer for 10 minutes. Add the Crème Fraiche and continue to simmer for 10 more minutes. Add more spices, if necessary. At this point you can put the Naan breads in the owen (see below). Add the fish and some of the hot pepper in the marinade leaving the citrus juice, simmer for 10 minutes or until the fish is done. Serve with Basmati rice and newly-baked Naan bread.

Naan Bread

500 gram wheat flour
1 tsp baking powder
0.5 tsp bicarbonate
1 tsp salt
1 egg, whipped
2 cl butter, melted
125 milliliters natural yoghurt
200 milliliters milk
melted butter to brush on the bread
water to brush on the bread

Combine flour, baking powder, salt and bicarbonate. Add egg, butter and yoghurt. Add the milk, gradually, forming a soft dough. Cover the dough with a moist kitchen towel and let it rest on warm place for 2 hours. Knead the dough until it’s smooth. Divide the dough in 8 pieces and roll out every piece to a 15 centimeter oval. Brush with water and put the moist side down on a greased baking tin. Brush the top with melted butter. Bake in the oven, rather high, for 5 minutes in 225 degrees Celsius. Brush on more butter and serve directly.

Taco Pie

Monday, January 31st, 2005

Taco Pie with Quorn

Taco Pie is one of my favourite dishes, and all my non-vegetarian friends that have tasted it really like it. The pie is delicous, so give it a try! You won’t be dissapointed. If you don’t want to use quorn, you can use ground beef instead (500 grams, and only one bag of Taco spice and 100 milliliter water as meat doesn’t absorb as much liquid/spices as quorn).

Taco Pie

Quorn Filling:
300 gram quorn grounds
1,5 bag of Taco spice
200 milliliter water
powder cayenne pepper
1 onion
2-3 garlic cloves

Pie Crust:
350 milliliter white flour
a pinch of salt
125 gram butter
3 tbsp cold water

White Filling:
4 tbsp mayonaise
200 milliliter crème fraiche
250 milliliter grated cheese
1 finely chopped fresh red chili (just be careful so you don’t take a really hot one. Adjust the amount depending on how hot it is).

2 chopped tomatoes

Combine the butter with the flour and the salt in a food processor (or by hand). Add the water so the mixture becomes a dough.

Divide the dough in a baking tin making a crust. Put the tin in the refrigerator for about 30 minutes. Bake the crust in 200 degrees C for about 12 minutes until golden.

Do the quorn filling by frying the onion and garlic in a frying pan. Add the quorn, water, taco spices and pepper. Let simmer for 5 minutes. Fill the crust with the quorn filling.

Cover the quorn filling with the chopped tomatoes.

Combine the mayonaise with the cheese, chili pepper and crème fraiche.

Cover the tomatoes with the white sauce.

Bake in oven for about 20 minutes in 225 degrees C, until the pie is golden brown. Serve the pie with a sallad.