Archive for the 'SPECIFIC INGREDIENTS & PRODUCTS' Category

Lemon and Lime curd

Saturday, March 31st, 2007

Lemon curd is a British spread with a lovely tart and lemony flavour. In my own variant I use both lime and lemon, which makes a perfect combination. The curd can be used on toasts and muffins or as filling in cakes and desserts. It’s very simple to make lemon curd and I strongly recommend doing it yourself instead of buying a jar in the store, which is filled with preservatives and other nasty ingredients. If you use fresh eggs and butter and sterilize the jar, the curd will keep in the refrigerator for up to 3 weeks.

    Lemon and Lime curd
    (makes about 450 ml – one big jar)

    75 gram butter
    2 eggs
    finely grated zest from 1 lime and 1 lemon
    fresh juice from 2 lemons and 1 lime
    200 gram caster sugar

    Beat the butter and sugar with an electric beater. Add the eggs, one at a time while beating. Add the zest and juice. At this point the mixture will look like it’s curdled but don’t worry as it will smooth out when the butter melts.
    Simmer the mixture on low heat, stirring constantly to prevent it from curdling. Make sure to use a wooden spoon, otherwise your mixture can become discoloured. After 15 minutes your curd will be rather thick and now it’s time to pour it into a hot sterilized jar. The curd will thicken more when it cools. Keep in the refrigerator for up to 3 weeks.

    Note: There are several recipes/methods on how to cook lemon curd. When cooking lemon curd with egg whites you sometimes can get lumps of curdled egg as egg whites cook at a rather low temperature. For some reason if you beat the butter, sugar and eggs as written above you avoid this problem.

Cardamom coffee milk

Friday, November 10th, 2006

Sorry for the really bad photo which I took with my cell phone.

You can find them at almost every office in Sweden, the small 2 cl tetra packs with milk. When at work, I always take one to my coffee . Today I got really suprised when I was getting my coffee and found a cardamom flavoured variant of the milk. It smells nice and the idea is good, but my cup of coffee from the hopeless coffee machine was too crappy to improve in any way. I’m sure that it tastes much better with better coffee.

How to make your own quark-curd

Sunday, October 29th, 2006


Quark is a kind of soft cream cheese often used in Polish recipes and you’vre probably noticed that I use it a lot, especially in cheesecakes as I’m used to eastern european cheesecakes with quark instead of cream cheese. The problem is that in Sweden we only have Kesella. Kesella works rather well in some recipes but for most dishes it’s just too watery and runny. Some dishes calls for compact quark, and that you solve by making it yourself. This is just the base recipe, when you’re done you can use this homemade quark in cheesecakes (maybe a Tiramisù cheesecake or raspberry cheesecake brownies, pierogi (a sort of Polish tortellini), pancakes (either Polish ones or pancakes that melt in your mouth) or other dishes. Or you can just add some of your favourite spices and put it on a piece of bread together with some tomato slices and you have yourself a delicious sandwich. In day or two I will post another great dish which calls for this homemade quark.

(makes about 400 gr)

2 litres of filmjölk 3% (Kefir should work as well)

Pour the filmjölk into an ovenproof container.

Heat the oven to 100 degrees C. Put the container into the oven for about 1 hour.

It’s done when the quark-curd has thickened slightly and begun to separate from the whey. Be aware that you need to carefully stir with a spoon to see if the whey has separated or not.

Cover a large sieve with a clean kitchen towel (sterilized with boiling water!) and pour everything in the container onto the towel. Let drain for at least 1 hour, preferably longer.

Then take the whole kitchen towel and try to drain the last by hand, squeezing firmly. Keep the quark-curd in the fridge until you need it.

Quark-curd, ready to eat.


Wednesday, May 24th, 2006
Tarte buraki z chrzanem
Grated beetroots with horseradish

Ćwikła isn’t quite easy to pronounce so I’ve always just called it buraki, because that’s what is is. Buraki simpy means beetroots and this is a typical Polish condiment, served with roast or any kind of smoked meat or sausage. It is a must on the holiday table, regardless if it’s Christmas or Easter. Ćwikła basically consists of grated beetroots and horseradish. I prefer it with as much horseradish as possible, really hot and nice. Make a try next time you’ll make a Sunday roast!

    Dagmar’s buraki
    (makes 1 jar)

    800 gr beetroots
    20 gr (or even more) horseradish
    5 tbsp lemon juice
    0.5- 1 tbsp Maldon Sea Salt

    Clean the beetroots but don’t peel them. Boil them in water for about 1 hour, until they’re soft. Let the beetroots cool and them peel them. Grate the beetroots as finely as you can, myself I use my parmesan microplain. Just be careful not to get any nasty stains! Grate the horseradish aswell and mix it with the beetroots. Add the lemon juice and the salt. Taste. Add more horseradish if needed, this dish is supposed to be stingy. Fill up a hot sterilized jar with the mixture and keep in the fridge.

Grate the beetroots carefully

A box!

Thursday, March 9th, 2006

The cats investigate the box

I’ve been away in a town called Linköping for two days due to work and today when I came home just a few minutes before 5 P.M I was getting ready to call the customer support at Årstiderna as my organic box wasn’t delivered yet. The boxes are delivered on Thursdays, latest at 5 P.M so I was wondering if they had forgotten about me. But just 2 minutes to 5 P.M. the door bell rang and when I opened, my box stod in front of the door and the delivery man had already dissapeared. The cats were very curious of the box of course, a lot of new smells. And I was very curious aswell! So what did we get in our “Mixlåda”?

2 bell peppers
A bag of rocket salad
1 cauliflower
4 tomatoes
A bag of Jerusalem Artichokes
2 onions
3 shallots
9 bananas
4 apples
5 oranges

For next Thursday I’ve ordered a “Singellåda”, less veggies and fruits but with some groceries instead. Among the preliminary ingredients for next week are Pear syrup, tangerine jam, pasta, lemon, spinach, apples etc. Everything organic of course.


Organic Vegetable Subscription

Friday, March 3rd, 2006

Ecologic vegetables
(Photo from Årstiderna)

Now when I live in Stockholm I’ve finally subscribed for a weekly box with organic vegetables and fruit delivered to my door, which is something I’ve been wanting to do for a long time. Nobody has introduced this to Gothenburg yet and as far as I know the only cities in Sweden with this option are Stockholm and Malmö. There are two companies that deliver organic vegetables and fruit and I had a hard time choosing between Ekolådan and Årstiderna. I finally ended up with a subscription from Årstiderna, and I will get my first box on Thursday. There are many variants to choose between, and for a start I will try Mixlådan (the mix box) with both vegetables and fruit which costs 230 SEK including delivery. A report will come next week when I receive my goods.

Blackberries in Pannacotta Cake

Thursday, September 15th, 2005

My brother has been very busy the last weeks as he’s selling his house so we havn’t had our weekly dinners. But yesterday we finally had our dinner for the first time in a long time. The dinner that I served was the salmon and potato gratin that we had at Andreas’ place some time ago, I’ll post a recipe for that the next time I’ll make it but actually it’s really easy as you can read in the old post. For dessert my brother had bought the above fabulous cake from Conditori Chocolatier Steinbrenner & Nyberg, and it was delicous! Me and Fredrik just ate the leftovers from yesterday with a nice cup of tea. The cake is called Björnbär i Pannacotta (Blackberries in Pannacotta) and it is so yummy! The cake contains a lovely almond bottom, blackberry mousse and an Italian vanilla Pannacotta. It is decorated with white chocolate, green leaves, Blackberries and some jelly. Delicious delicious!!! I just love the cakes from Steinbrenner & Nyberg.


Wednesday, September 7th, 2005

Today after work when I was waiting for the tram, I decided to take another one than the usual one. I needed to shop food and I thought that I just as well could go to the ICA foodstore where I used to shop before moving to the new flat. As I was getting closer to my stop, I saw a new food store through the window. The sign said Kryddhuset (The spice house) and I couldn’t resist walking back a bit and visit it! It was a nice store with all kinds of spices, tea, coffee, honey and many other interesting things. I ended up buying hot indian curry powder, fish curry masala and Sumac. I actually didn’t know what the dark red coloured Sumac is, so I couldn’t resist buying it as it looks really interesting and as it was the last jar (that must be a good sign, I thought). At home I looked it up on the internet and I found this page and this one about Sumac. Apparently Sumac is often used in Döner Kebap and the spice is being preffered to lemon for sourness and astringency in the Arabic kitchen. I have a cold at the moment so I can’t smell it, but it does taste a bit sour and it will be really fun to try it out. So if you have any nice recipes including Sumac, they are very welcome.

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