Saturday, November 26, 2016

Slow-cooked pork in crock-pot


I sometimes wonder how I managed to blog so much in the past. Or even how I managed to cook. I feel like many of my skills are completely gone, and I feel, at times, insecure and a little lost in my own kitchen. I look at some of my old recipes and marvel at the energy and skill that went into that. (Honestly, how was I ever able to do this?)  Goes to show that cooking, like most other skills, is something you need to active work on at all times. Oh well. I guess I just have to come to terms with the fact that at this time in my life, cooking and blogging are no longer top priorities. I feel a little sad at acknowledging that, but that's just how it is. I miss the old days sometimes, and I miss the close-knit feel of the blogging community. But it's ok to be sentimental.

However, I'll get a post up every now and then. And I'm pretty active over at Instagram, so feel free to hang out with me there!

And today, I'm all about dinner that pretty much cook themselves. A crock-pot comes in handy, and I'm always on the look out for more recipes - if you have a favorite, please share in the comments!

Here's something I tried recently - basically you need a cut of pork, a few veggies, and something sweet-ish to cook it in. I used cherry cordial, but black currant would be good too, or apple juice. After cooking, you strain the liquids to make a great gravy!

Slow-cooked pork in crock-pot

1 pork tenderloin, butt or similar cut. (In Sweden, I use fläskytterfilé)
butter for browning
2-3 carrots, peeled and thickly sliced
1 onion, peeled and roughly chopped
1 parsnip, peeled and thickly sliced
100 ml cherry cordial
1-200 ml water
salt, pepper

for the sauce:
1 tbsp soy sauce
1 tsp concentrated stock
300 ml cream

Start by browning your pork in a little butter. I do this directly in my crock-pot since mine has a sauté function, but if yours doesn't, just brown it in a frying pan instead.

Next, place it in the crock-pot (if it's not browned in there already), add the veggies, the cherry cordial, salt and pepper and water. Cook at low heat for 6-7 hours, or until the pork is nicely cooked. (This is not meant to be pulled apart, but sliced, so you don't have to cook it for as long as you do with pulled pork.)

When it's done, carefully transfer the meat to a cutting board. Strain the liquids, pushing the veggies through a sieve as you do so, into a small saucepan. To this, add soy sauce, concentrated stock if you want to, and cream. Bring to a boil and cook for just a few minutes on low heat, and season to taste.

Slice the meat. Serve with boiled potatoes, and any nice pickles that you might like.

Saturday, October 22, 2016

Happy blog-day!

My blog isn't quite old enough to drink alcohol but I sure am so today we'll celebrate with a really nice fruity almondy concoction made by a very easy-on-the-eyes bartender. I'm at a lovely hotel stay with mommy-friends from all over the country. Also a good way to spend a blog birthday!

Monday, October 17, 2016

Cookbook Watch: Hemkunskap


"Hemkunskap" is the name of the latest cookbook by Mathias Dahlgren, a superstar Swedish chef with one of the most creative minds in the business. That translates into "Home Economics" - the high school subject. In my hemkunskap-class, we learned how to make meatballs, pancakes, how to properly wash dishes, clean a house and some other stuff. The book won't teach you any house cleaning but it will certainly teach you a lot of new, fun dishes. And very, very approachable. This is a book for everyone - it might be geared towards those who are not very comfortable in the kitchen, but even experienced cooks will get a lot out of this. If nothing else, awesome ideas and beautiful photos. I can't want to cook from this one!

Monday, September 26, 2016

Cinnamon Muffins

I made these last weekend with Dante, my four year old. They are super simple and fun to make and more importantly, they're ridiculously tasty. 

Cinnamon Muffins
makes 18

110 g butter, softened
200 g sugar
2 eggs
1 tsp vanilla extract
120 ml milk
300 g all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt

50 g butter, melted
100 g sugar
1 tbsp cinnamon

Cream the butter and sugar together until light and fluffy. Add the eggs carefully, one at a time. Add vanilla. Mix together the dry ingredients - flour, baking powder, cinnamon and salt, and add this to the batter alternating with the milk.

Fill muffin cups, fairly full - you want them to rise above the top of the cup as they bake.

Bake at 175° C for about 15 minutes - check with a toothpick to make sure they're not sticky inside.

Meanwhile, melt the butter for the topping and let it brown a little. Mix together sugar and cinnamon in a small bowl. Dip the warm muffins in the butter and then into the cinnamon sugar, and place on a rack to cool down.

Wednesday, September 07, 2016

Gluten-free rolled cake with lemon curd

A rolled cake - rulltårta as it's known in Sweden, or a roly-poly as some call it, is one of the simplest cakes to make. It takes virtually no time at all and it's perfect for "fika", something simple to eat with coffee or tea as an afternoon snack. It can easily be made gluten-free, which is what I did this time. My filling is a store-bought lemon curd - you can make your own, or use your favorite jam instead.

For a more fancy serving, top each slice with some whipped cream and berries! That will require a plate and a spoon though.

Gluten-free rolled cake with lemon curd
3 eggs
150 ml sugar
200 ml potato flour
1 tsp baking powder
200 ml lemon curd

Beat eggs and sugar together until pale and very fluffy. Fold in the potato flour and baking powder. Spread onto a lined baking sheet, and bake at 225 degrees for 5-6 minutes. Watch it closely, you don't want this to burn.

When the cake has baked, take it out and invert onto a sugared baking sheet. (Which you prepare just by pouring regular sugar onto a sheet, simple as that) Remove the paper that the cake was baked on - if it seems to stick, brush it with water and it should come off easily. Invert the roasting tin over the cake, and let cool. (That's so it doesn't dry out.)

When it's cool, spread with lemon curd and roll up tightly, long edge towards you. Wrap in plastic and keep in the fridge or freezer if you're not eating it right away. It will dry out quickly if left at room temperature.