Monday, July 04, 2016

Spiced Rhubarb Crumble


This makes a pretty small crumble so go ahead and double the amounts if you wish. It has quite unusual flavors, but is really delicious. Serve it with vanilla ice cream!


Spiced Rhubarb Crumble
250 g rhubarb, cut into small pieces
2 tbsp sugar
1 tsp cinnamon
1/2 tsp ginger
zest from 1 orange

For the crumble:
150 ml oats
75 g sugar
125 ml flour
3 tbsp golden syrup
handful of crushed walnuts
0,5 tsp baking powder
0,5 tsp flaky sea salt
75 g butter

Bake at 200°C for about 20-25 minutes.

Saturday, July 02, 2016

Cookbook watch: Sweden junior master chef

I have to admit I haven't managed to watch the Swedish version of the junior master he challenge. I'm not that fond of the Swedish adaptions of the format, in general. However,this cookbook features all the young finalists and their dishes and it's so charming and looks so good I just might have to watch the program, too.

When I had kids, I really wanted them to be into food. The kind of kids who'd gladly eat everything and enjoy cooking. Are we there? Not quite. But maybe, some day...

Thursday, June 30, 2016

Spiced meatballs with broadbeans, roasted carrots and lemon-chili yogurt


This is loosely based on a recipe from the Jerusalem cookbook, although I skipped a lot of the suggested ingredients and adapted it to my own liking. And, I'm afraid, I didn't measure the spices. Just add a LITTLE bit. The cookbook called for a mix called baharat that I can't find here, so I used most of the spices included instead. Just a little will do.

 I love that cookbook though, by the oh-so-talented Yotam Ottolenghi and Sami Tamimi. I highly recommend it.  And I highly recommend this dinner. We'll be making it again, even though the kids wrinkled their noses and proceeded to eat rice and soy sauce. (Well, Titus had one meatball, and I think he rather liked it, too.)

Spiced meatballs with Broad Beans

for the meatballs:
500 g ground beef
1 egg
100 g breadcrumbs
1 onion, finely chopped
2 garlic cloves, minced
3 tbsp fresh coriander, minced
black pepper

for the broad beans
6 garlic cloves, sliced
6 spring onions, sliced into 2 cm pieces
250 g broad beans, blanched and shelled (or bought ready-shelled, frozen - that's what I did)
500 ml chicken stock
Juice of one lemon
salt, black pepper

Mix everything together, and roll into walnut-sized meatballs. Fry in batches, in plenty of olive oil until browned on each side, for a few minutes. They don't need to cook through. Set aside. Clean the pan.

In the same pan, now that it's clean, heat some more olive oil. Fry the garlic and spring onions for a few minutes. Add the broad beans, and about 100 ml of chicken stock, and most of the lemon juice but not all of it. Add salt and pepper and let it cook for a few minutes. Then place all of the meatballs back in the pan, add the rest of the stock, cover with a lid and let this cook for about 10-15 minutes. If it feels too runny, remove the lid and let some of the juices reduce. When ready to serve, season with the rest of the lemon juice, and perhaps a little bit more salt or pepper.

Roasted carrots
4 carrots
olive oil

Cut the carrots into batons - I usually cut them into about 10-cm lengths, and halve or quarter those, depending on thickness. Drizzle with plenty of oil and roast in a 225°C oven (lower if you have a convection oven - mine broke!) for about 25 minutes. Make sure they don't burn but do let them roast properly.

Lemon Chili Yogurt
1 tbsp fresh coriander, finely chopped
zest from 1 lemon
1 tsp lemon juice
1/2 tsp sambal oelek or similar chili paste
3 tbsp thick yogurt, Greek or Turkish
1-2 tbsp wate

Stir together everything but the water. Add that gradually, stirring to get the thickness you want.

Serve everything with rice, or bread if you prefer. We also added crumbled feta cheese on top.

Friday, June 24, 2016

Happy Midsummer!

It's midsummers eve today, one of the biggest Swedish holidays.

Monday, June 13, 2016

Amazing halloumi toast

You guys, this was so good! Sourdough bread, olive oil and grated halloumi. Toast in the oven until the cheese is melted and golden. Make a salad with tomato, avocado, basil, onions, a little olive oil and balsamic vinegar. Top the toast with this.