Wednesday, July 01, 2015
I've always loved McDonalds Big Mac burger. It's the sauce - that combo of sharpness and the crunch.. yeah. It's definitely my favorite hamburger dressing. Apparently they've kept the exact recipe a secret for many years but now decided to release it - I was asked by their PR agency to try it out and I was eager to do so!
Is my version exactly the same? Well, I'm not sure. I think it's more yellow, even though I actually toned down the mustard. But it tastes pretty darn close! Give it a try - it's really perfect for those summer barbecues.
100 ml mayonnaise
2 tbsp finely chopped pickled cucumber (bostongurka in Sweden)
2 tbsp yellow mustard (I used a little bit less)
1,5 tsp white wine vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Stir everything together. Keep cool!
Tuesday, June 23, 2015
Oh you guys, this sauce is SO delicious! It has the perfect balance between salty and sweet, tangy and briny.. you have to try it! It's perfect to go with pickled salmon, which in itself sounds strange but I promise you that it's not. I used my old recipe for that, but omitted the pink peppercorns this time. Great results!
1 tbsp capers, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp chives, finely chopped
2 tbsp mayonnaise
3 tbsp sour cream
1 tsp white wine vinegar
1/2 tsp sugar
Stir everything together, and let it sit for at least an hour in the fridge. Serve!
Wednesday, June 17, 2015
This awesome cookie is from an equally awesome book - The Perfect Egg - from a likewise awesome pair of bloggers: Spoon Fork Bacon. I made them with Dante on a cold and rainy afternoon, and I'm happy to report success. But beware of a few things:
1. Don't overbake. It's easy to do, but will result in crisp rather than chewy cookies, and worse, slightly bitter ones. So watch them.
2. Space. These cookies need their space. A lot of it. So don't overcrowd them. I say six per baking sheet would be perfect. I tried nine, and ended up with big blobby cookies that ran into one another.
3. I've made some adaptions. I changed quantities a little and I'm using metric measurements. I can't find corn meal in Sweden, and as I was baking with a two-year old, I skipped any refrigeration and resting time. (which probably explains the massive spreading.) Need the original recipe? I heartily recommend buying the book.
Got all that? Well, let's go bake.
Cranberry Cornmeal Cookies
about 20-25 cookies, depending on size
adapted from The Perfect Egg by Teri Lyn Fischer and Jenny Clark
180 ml flour (bread flour is recommended, all-purpose is fine)
175 ml polenta (we don't have corn meal in Sweden.)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
110 g butter, at room temperature
120 ml sugar
120 ml honey
1 tsp vanilla extract
150 ml dried cranberries
In a bowl, combine flour, polenta, baking powder, baking soda and salt.
In another bowl, cream butter, sugar and honey until pale and fluffy. Add the eggs and vanilla, and mix well. Add the dry ingredients, and finally the cranberries.
At this stage, you could (and probably should) chill the batter. Or go ahead and bake, which is what I did. Drop about 1 tbsp of batter per cookie (a little more), very well spaced, on lined baking sheets. Bake at 175°C for about ten minutes - start checking at eight! They should get a little brown around the edges but you don't want them to brown too much.
Let them cool before removing from the sheets, or they're very prone to breaking.
These freeze well!
Thursday, June 04, 2015
Tuesday, June 02, 2015
It's simple. Make a marinade from the zest and juice from one orange. Add grated ginger - about a tablespoon. Add two garlic cloves, minced. Add a tablespoon or so of Japanese soy sauce, and about the same amount of neutral oil. And a small splash of sesame oil.
Marinate about one kilo of chicken legs in this, for about an hour. Then bake at 200 degrees for about 30 minutes, turning about half way through.