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Knedle ze śliwkami (dumplings with plums)

Sunday, November 5th, 2006

Many countries have their own versions of potato based dumplings; kroppkakor in Sweden, Klöße in Germany, Knödeln in Austria and so on. In Poland there are many dumpling variants made of boiled potatoes. We have the ones with savoury filling “Pyzy“, the sweet ones “knedle” and “kopytka” which are not filled with anything at all. Some people would probably want to add “pierogi” to the above dumpling list, but their dough normally doesn’t contain any boiled potatoes (apart from the filling) so they don’t really belong here.

Knedle ze śliwkami is typical Polish sweet dish, often eaten as a sweet dinner. The Polish kitchen isn’t always healthy… :-) Normally the dumpling dough is made of boiled potatoes, but I found a variant made out of quark (my middlename should be quark…) on the Polish food forum which I read. The result was excellent, and even Fredrik really liked these dumplings.

Knedle ze śliwkami
(makes 12, serves 4)

Dough:
250 gr quark (don’t use Kesella as it’s too runny; I made my own quark)
1 egg
120-130 gr flour
2 tablespoons of melted butter

Filling:
12 small sweet plums
12 tsp caster sugar

For serving:
melted butter
caster sugar
cinnamon


Wash the plums, pat dry and stone by cutting a gash. Stuff each plum with one teaspoon of sugar.

Boil water in a large pot.


Prepare dough in a bowl by mixing all ingredients. Work dough until firm, if the dough is too sticky add some flour. Divide the dough into 12 pieces, then flatten each piece with your hands and wrap it around each plum.

The plums should be completely covered with dough.


Put the knedle in boiling water, 6 at a time or less depending of the size of your pot. When they start floating carefully boil for about 8 minutes until you think that the plums are soft. Take out the dumplings carefully with a slotted spoon. Pour melted butter over the knedle and sprinkle some sugar and cinnamon.

Potato skins with blue cheese and spinach

Monday, October 16th, 2006

I love potatoes: mashed, fried, au gratin… But most of all I like baked potatoes, either plain ones which I eat with yummy condiments, or pre-stuffed like these ones with blue cheese. I liked them, a lot. The original recipe is from Arla, but I adjusted the amounts (moooore cheese….). Enjoy!

    Potato skins with blue cheese and spinach
    (Serves 2)

    2 large baking potatoes (about 600 gr)
    150 gr fresh spinach
    3 garlic cloves
    1 tbsp butter
    190 gr gräddädelost (Swedish creamy blue cheese, read more about it here)
    200 ml crème fraiche light
    Maldon sea salt
    Pepper

    Bake the 2 potatoes in the oven until done. This will take about 1 hour in 200 degrees C.

    Chop the garlic and fry it butter together with the spinach. Grate the cheese coarsely and combine with crème fraiche and the spinach.

    Cut the potatoes in half and scoop out the flesh. Make sure that the skins remain intact. Mash the potato flesh and combine with the spinach mixture. Salt and pepper the mixture. Fill the skins and bake them in the upper part of the oven at 250 degrees C for about 10 minutes. Serve with a salad.

Lime Marinated Halloumi Skewers

Friday, July 21st, 2006

Halloumi skewers
Halloumi skewers, before grilling them.

Anne kindly invited us to her Midsummer party this year. We had a wonderful day and the food was really delicious, even if it was far from traditional Midsummer’s food which I’m rather bored of. Anne prepared most of the food and all others brought different things as well. Fredrik and I brought lime marinated halloumi skewers and a chocolate truffle cake with walnut crust and a raspberry sauce. Thanks again for inviting us, Anne!

I love Halloumi, I just can’t get enough of that squeky delicious cheese, it’s so easy to use and so easy to eat :-) For the party I prepared skewers with marinated Halloumi, pepper and red onion. I burnt them on the barbeque while the guys were drinking beer and watching, but I did get some help in the end though :-) The skewers were great but next time I’ll marinate them a little longer than just 1 hour.

    Lime Marinated Halloumi Skewers

    (makes far too many. I don’t remember the exact quantities, but you get the point)

    Skewers:
    3 parcels of Halloumi (a total of about 450 g)
    1 red pepper
    1 yellow pepper
    1 green pepper
    2 red onions

    Marinade:
    The juice from 2 limes
    The juice from 0.5 lemon
    freshly grounded pepper
    Olive oil
    fresh herbs (I used a herb which I don’t recall, but it tasted and smelled like pineapple!)

    Prepare the marinade in a bowl. Cut the Halloumi in cubes and put it in the marinade. Put the bowl in the fridge for a couple of hours. Cut the vegetables and then put everything on skewers (if wodden, put them in water for 10 minutes so they don’t start to burn on the barbecue).
    Grill the skewers on a barbecue until they get enough colour.

The Midsummer food
Yummy! Read more about the different dishes on Anne’s blog.

Pancakes that melt in your mouth

Thursday, March 16th, 2006

Yummy!

The last two Sundays we’ve been enjoying these lovely pancakes. They are truly delicious with a scent of lemon (or orange, I’ve done both variants) and they melt in your mouth. The original recipe calls for Ricotta, but I used the Swedish quark “Kesella 10%” and the second time I used the Polish quark “Serek Smietankowy Delfiko”. Both turned out really nice. The pancakes are rather fragile so be careful when you fry them. Serve the pancakes with maple syrup or your favourite jam, myself I prefer them with a Polish Raspberry Syrup.

    Lemon and Ricotta pancakes
    (adapted from “Frukost och Brunch” by Jonas Borssén)

    175 ml quark or Ricotta
    50 g melted butter
    3 large eggs, separated into whites and yolks
    1 tsp vanilla scented sugar
    50 ml plain flour
    2 tbsp caster sugar
    1 tbsp lemon or orange zest

    Combine the quark, melted butter, egg yolks and vanilla sugar and put aside. Combine flour, caster sugar and zest in a separate bowl. Combine the two previous mixtures. Whip the egg whites until they become stiff. Carefully combine one third of the egg whites with the pancake batter and blend carefully without loosing the volume from the egg whites. Then add the rest of the egg whites. The batter should be homogeneous and airy.
    Fry small pancakes (about 8-12 ones) in butter.


Colourful Veggie Dinner

Wednesday, February 1st, 2006

Root vegetables, Halloumi and Pesto

I love the taste of Cypriotic Halloumi cheese, it’s salty and lovely. It’s made of goat and sheep’s milk, but it can be done on cow milk as well. I use Halloumi very often when cooking dinner as the cheese has a really high melting point so it’s perfect to grill or fry. And the best part is that it’s very simple to prepare, just slice and fry until it gets a golden colour. Complement with vegetables and you have yourself a lovely dinner, if you want to you can even bread it before frying. But don’t get worried over the small green pieces in the cheese, it’s only Mint.
For a laco ovo vegetarian, Halloumi is the perfect dish to bring to a barbecue. Just slice the cheese and grill it. I always bring Halloumi with me on barbecues and people love to try it and they get really surprised that they actually like it.

Here’s a very simple weekday dinner with Halloumi:

    Oven baked root vegetables with fried Halloumi and Pesto

    Oven baked root vegetables
    Beetroot, Potato, Carrot & Parsnip (or your own favourite root vegetables)
    Salt
    Pepper
    Olive oil
    Herbs (choose your favourite)
    Sumac

    Peel the vegetables and cut them in wedges. Combine the vegetables with the oil, salt, pepper and herbs in a oven proof form. Bake in the oven for about 30-40 minutes in 225 degrees C (at least in my present oven which is really bad).

    Fried Halloumi
    1 Halloumi

    Cut the Halloumi in slices and fry in a small amount of butter until it gets golden brown.


    Pesto

    0.5 garlic clove
    3 handfuls of fresh Basil (leaves picked and chopped)
    1 handful of Pine nuts (lightly toasted)
    Sea salt and pepper
    Extra virgin olive oil
    1 good handful of grated Parmesan cheese (I prefer the one that I bought in Rome last summer)

    Mix everything in a food processor, add as much olive oil as wanted. I prefer a less “oily” Pesto.

Trumpet Chanterelles

Tuesday, November 8th, 2005

Trumpet Chanterelles
I have fond memories from my childhood when the whole family went out to the forest to pick Prawdziwki (in Polish, Karl Johanssvamp in Swedish and King Bolete or Porcini in English) and other sorts of mushrooms. The Prawdziwek dries very well and is often used in the Polish cuisine, especielly for the different Christmas dishes. We never picked Trumpet Chanterelles, I picked my first one maybe 5 years ago which accidently was a poisonous mushroom very similar to the edible Chanterelle. Luckily I had some Trumpet Chanterell experts with me and they discovered my misstake. I blame it on not having experience picking Trumpet Chanterelles. I only recognize Porcini :-)
The Trumpet Chanterell is a delicious mushroom and in Sweden it can be found in almost all food stores and markets during autumn. If you decide to pick any kind of mushroom in the forest, be careful, preferably take an expert with you so you don’t pick any poisonous one. I picked my Trumpet Chanterelles in the store this time :-) The easiest dish that you can make with them are fried Chanterelles, delicious and easy!

    Fried creamy Trumpet Chanterelles

    serves 1
    200 gr fresh Trumpet Chanterelles
    butter
    1 small onion, chopped
    200 ml cream
    salt
    pepper
    Clean the Chanterelles by brushing them, don’t wash them. Divide the Trumpet Chanterelles by tearing them apart by hand. Fry them in an empty frying pan, without any butter. Let them fry/cook until all their moisture has evaporated. Now add some butter and some chopped yellow onion. Add 100 ml cream, let the Chanterelles absorb the cream and then add another 100 ml of cream, let absorb again. Add salt and pepper. Serve with cooked potatoes and crisp bread.

Quick and Easy Langos

Wednesday, August 24th, 2005

Langos with sour cream, chopped red onion and grated Västerbotten cheese.

Langos is a kind of bread, or actually deep-fried bread puffs. They are originally from Hungary and they are always for sale at festivals and events in Sweden. They are very popular and people stand in long queues to buy one instead of a boring hot dog or hamburger. You can choose between various toppings and I always choose sour cream, grated cheese and chopped red onion. They are really delicious. When I was a kid my mother used to deep-fry dough, long before we knew about Langos. Yesterday I was very hungry and didn’t know what to eat for dinner when I realized that I had yeast and sour cream in the fridge. So I dediced to do Langos. Real Langos contains cooked potato, but my Mother always used normal bread dough and so did I.

Quick and easy Langos

25 gr fresh yeast
250 ml lukewarm water
~500 ml flour
salt

Dissolve the yeast in the water. Add flour and salt, combine to a flexible dough. Add more flour if needed. Let the dough rise for 10-15 minutes.

Take a piece of dough and roll it out to a rather thin oval. Repeat with the rest of the dough. Heat oil in a pan and fry each Langos separately until both sides turn golden brown. Serve the Langos with sour cream, grated cheese and chopped onion.

Plättar

Monday, August 8th, 2005

Frying small pancakes on the kitchen table

Swedish plättar are basically pancakes, but small ones. We use a special pancake pan, called plättlagg. It looks just like the picture to the left (taken from Scandinavian South as I don’t have any of my own). But what I do have is an electric one, to be placed on the kitchen table so everyone can help out and have a fun time while frying plättar. I really dislike frying pancakes or plättar all by myself at the stove. With my “electric frying machine” (I have to admit that I don’t now what it’s called) it’s much more fun and the pancake frying becomes a social event.

Plättar (for 2 persons)

2 eggs
200 ml flour
400 ml milk
a pinch of salt
a pinch of sugar

Beat the eggs and add the flour and milk gradually along with the sugar and salt. Fill each indentation on the plättlagg or the electric one with batter. Cook until golden brown. Eat, fry, talk and be social if using the electric frying machine, otherwise stand alone at the stove and feel like a pancake slave… :-) Serve the plättar with jam.