Saturday, July 15, 2017

Summer salad

I just have to tell you about this wonderful summery salad. It's so good! Watermelon, nectarines, feta cheese, thinly sliced red onions that were left to macerate in lime juice for a little while, and then some coriander (you could use basil instead) and finally some toasted pecans and almonds. We served this along some barbecued meat. 

Saturday, January 21, 2017

Thai-style pork in crock-pot and sriracha cole slaw


Seriously so easy and tasty. I got the idea from my new lovely book - I didn't know my slowcooked could do that - and decided to make it the other day. I had coriander roots in the fridge so I added a few and they really seemed to add to the wonderful flavor. Highly recommended. The whole dish was a little too salty though, so you might want to cut down on the soy. In my case, I believe it was the pork that was the culprit. I used "fläskytterfile" rather than pork tenderloin. 

Thai-style pork 
800 g pork tenderloin (or fläskytterfilé, but look for one that's not so salty)
60 ml fresh lime juice (about four limes)
60 ml japanese soy sauce (light) 
2 tbsp honey
4 garlic cloves, minced
thumb-sized piece of ginger, minced
3 coriander roots. 

Mix all the ingredients for the sauce. Place the pork in your crockpot and pour the sauce on top. Place the coriander roots on top.  Cook on low for 4-5 hours or until tender. Remove the pork and shred it using two forks. Add some of the sauce back to moisten, and season to taste. 

Serve in flour tortillas with pickled red onion, crumbled feta cheese, extra coriander if you have it, and a lovely sriracha slaw made from white cabbage, carrots, lots of coriander and mayo with sriracha and garlic and a splash of vinegar. Easy and super tasty. 

Thursday, January 19, 2017

Coconut Loaf Cake


A friend often travels to Sri Lanka, and he recently brought me a huge bag of coconut. Lovely stuff! In return, I decided to bake him a cake, with that coconut of course. I wanted a simple loaf cake with lots of flavor, and for a special zing I made a simple lime glaze. He, and everyone else, loved it. I thought it was pretty great, and I'll definitely make it again. I might add some lime zest to the cake itself - as it was, I didn't think about that until I was mixing the glaze and the cake was already done. Oh well, next time!

This cake is pretty soft and crumbly, but I like it like this. If you want it sturdier, add another egg.

Coconut Loaf Cake
200 g butter, softened
200 g sugar
1 tsp vanilla extract OR 2 tsp vanilla sugar
3 eggs
200 g flour
2 tsp baking powder
3 tbsp milk
100 g coconut (unsweetened)

For the glaze:
1 lime
powdered sugar
toasted coconut

Start by creaming butter and sugar until soft and fluffy. Add the vanilla, and eggs, one at a time. Mix well between each addition. Add flour, baking powder and milk, a little at a time, and mix. Finally stir in the coconut.

Prepare the tin by buttering it well and then shaking coconut around it as you would breadcrumbs. This ensures the cake won't stick.

Pour the batter in your prepared pan, and bake at 175°C for about 35-40 minutes. Do check with a cake tester, it might need longer than that.

Let the cake cool completely in the tin before turning it out.

Toast the coconut for the topping - it takes a few minutes in a dry frying pan over medium heat.

For the glaze, just stir together lime juice and powdered sugar until it's as thick as you want. Mine was probably a little runny but still very tasty. Drizzle on top of the cake, top with the toasted coconut and you're all done!

Saturday, January 14, 2017

My favorite photographer


Today I won't really talk about food, although I have a massive overdue post about our 13-course dinner. Instead, I want to give you a tip about a great photographer for anyone in the Stockholm area. Her name is Lisa-Marie Chandler, and she does all kind of stuff but specializes in kids, family portraits, pregnancy photos and weddings. I've had her photograph my kids  many times and it's always such a delight - she's fun and sweet with them, and the finished pictures are simply amazing. She even came to Dante's third birthday party (can't believe that's nearly two years ago!) and the photo above is one of my favorites.


So, if you need a photographer, give her a shout! Tell her I sent you! :-)

Tuesday, January 03, 2017

Saffron chicken in crock-pot


I bought myself a cookbook (or five) for christmas. This one is called "I didn't know my slow-cooker could do that" and it's full of weird recipes that you might not normally make in a crock-pot. And a few really useful ones, as it turns out. I was immediately drawn to one that was called "Moroccan Tagine-Style Chicken Thighs" and though this isn't that, it's heavily inspired by it.

Saffron chicken in crock-pot
Serves 4
1 kg boneless chicken thighs, skinned

3 tbsp olive oil
2 tbsp water
4 garlic cloves, minced
1 tsp ground cumin
1 tsp ground cardamom
 good pinch of chili flakes

about 15 dried apricots, quartered
400 ml water or chicken stock
1/2 g saffron

salt and pepper to taste

To serve: 
cooked cous cous
fresh cilantro
Creme fraiche or sour cream
toasted almonds
raw red onions thinly sliced
Cooked sliced carrots (my favorite way is to thinly slice, then cook in a tight-lidded container in the microwave until soft, then add a little butter and salt) 

Start by mixing the marinade. Add this and the chicken thighs to a plastic bag, massage well to distribute the marinade and then place in the fridge over night. 

In the morning, tip the entire bag into your crockpot. Add water or chicken stock, the apricots and the saffron. A little salt and pepper if you'd like, but you can always add that at the end. Give it a good stir, and then put your crock-pot on low for about eight hours. (I usually do half an hour on high just to give things a start, but that's not strictly necessary.) 

When you're ready for dinner, prepare all the sides and then taste the stew for seasoning. And that's all, folks!