Claypot Pork Roast

It's still winter. Most definitely. Everyone's rejoicing because it's finally above zero degrees, but... really, it's still winter, and there's a lot of it.

So, still plenty of time for what I think of as winter food. This dish most definitely qualifies - as do most roasts, in my opinion. You might have problems finding the same cut as I used, since butchering is one of those things that greatly differ from country to country. I used something called "skinkstek", but "fläskstek" would also have been good. I think the difference is small. They weigh about 1 kg, or 2 pounds. Then again, I find that especially US cuts are usually a LOT bigger than ours...

Anyway - it's a fairly lean cut, and well suited for this kind of cooking. You basically cut it into a flat(-tish) slab, rub it with spices, fill it with onions and garlic, and roast it. In a claypot. Yes, get out the one you have gathering dust on a shelf somewhere! You can probably make this in another kind of pot, but I haven't tried it - I think you'll probably have to adjust the cooking time.

We served this with a simple gravy and boiled potatoes, and some boiled carrots, too.

Claypot Pork Roast
(printable recipe)
serves 4

1 kg roasting pork (see above)
2 yellow onions
3 garlic cloves
salt, freshly ground pepper
1 tbsp fresh rosemary, finely chopped
1/2 tbsp cloves, ground
1/2 tbsp fennel seeds, ground
2 tbsp olive oil
1 parsnip
2 carrots
100 g swede (rutabaga)



Remember to soak your clay pot for a few hours before you begin cooking.

Chop the onions and garlic. Set aside about 1/3 of the onions, and fry the rest in one tbsp olive oil along with the garlic. Leave to cool slightly.

Cut the pork into a flat slab by cutting lengthwise into it, but not all the way through. Open as you would a book. Score the surface, but without cutting through it.

Mix cloves, fennel and rosemary with salt and pepper. Pour the remaining tablespoon of oil over the pork roast and work in the spice mix with your fingers. Put some of the oil and just salt and pepper on what will be the outside of the roast.

Place the fried onion mix on the inside of the roast. Roll up tightly and bind, using kitchen string. (Or food loops, which is what I have.)

Heat a frying pan and brown the roast on all sides.

Coarsely chop carrots, parsnip and swede. Mix with the onion that you've set aside, and place in the clay pot. Set the pork roast on top. Cover with the lid, and place in the cold oven. Set the heat to 200°C, and leave it in for about 90 minutes.

Remove the pot from the oven, but be very careful when removing the lid. There can be a whole lot of really hot steam! Remove the roast to a cutting board and let it rest for a little while before carving. Meanwhile, you can push the now very soft vegetables through a sieve and make a simple gravy by mixing them with a little bit of apple juice and cream (and season with salt and pepper). Serve with boiled potatoes.

Recipe in Swedish:
Fläskstek i lergryta

More chocolate!

My valentine's day gift this year was this pretty box of handmade chocolates from Chokladfabriken. Very nice!

More cinnamon rolls

I always mean to post a proper, sweet recipe on Fridays but somehow I never seem to have the energy. Instead, let me provide some inspiration. This is the same cinnamon buns as I've posted about previously, but instead of placing them in separate little paper cups, I placed a bunch of them in a square pan and let them rise together to form one, giant bun. I sprinkled them with pearl sugar, chopped almonds and I couldn't resist adding a little bit of golden syrup, too. After baking, and cooling, I turned out the whole thing and cut it into squares.

These are much, much yummier in my opinion. I really like the soft, pillowy dough rather than the baked, crunchy edges, and since these are almost all "middle", they suit me much better. Husband prefers the "normal" kind though, so I make both.

A quick salad

Nothing special, but very good as a fast side dish - cucumber, red pepper, apple, shaved fennel and crumbled feta. A little olive oil, too. Yum!

Sour cars

I love candy - and especially sour candy. The more sour, the better. Ahlgrens bilar (bilar means cars) have been around for as long as I can remember, and the sour cars have been sold for about two years now. Definitely one of my favorites! So I was super excited when Lena & Pelle brought me this huge jar of cars - sorted by color!

Only downside is your mouth feels pretty sore after eating a lot of them... :)

Ginger Scallion Noodles with Lamb

So. This was one of the dishes I served at our 13-course dinner, and while it's not very elegant, it's tasty and fun to both make and to eat. I'll definitely do the sauce again, but I hope I can find better noodles sometime. I used dried soba noodles, and while they were ok, they were not spectacular. Maybe I can make my own?

The lamb happened because I happened to have lamb ribs in my freezer that needed using up. Ribs of lamb really aren't good for much, and they're extremely fat. They definitely need assertive flavoring or they'll taste rather wooly - hence the hoisin sauce.

This whole recipe is more of a sketch - but you can't go wrong. Just mix as much noodles as you want with as much sauce as you want, top with meat (or chicken, pork, shrimp, whatever) and a few slices of pickled cucumber.

Ginger Scallion Noodles with Lamb

(printable recipe)

Ginger Scallion sauce from Momofuku:
a bunch of scallions (about 8), thinly sliced
125 ml finely chopped ginger
70 ml grapeseed oil
2 tsp light Japanese soy sauce
1 tsp sherry vinegar
1 tsp sea salt

I chopped my ginger by slicing it thinly with a mandolin, and then chopping it with a sharp knife. Mix all the ingredients and season (I liked a little more vinegar). Toss with freshly cooked noodles - I used soba noodles. The sauce will keep in the fridge for at least a few days.

Lamb Ribs with Hoisin sauce:

Place lamb ribs in a roasting pan. Brush with hoisin sauce and bake at 150°C until the meat is tender and falls off the bone. It will take at least a couple of hours. Brush periodically with more sauce if you'd like. When it's done, remove all the meat from the bone, place in a bowl and season to taste with more hoisin sauce.

Quick pickled cucumber:
thinly sliced cucumber
1 tbsp sugar
1 tsp salt

Mix together, and let sit for about half an hour.

Recipe in Swedish:
Nudlar med lamm, ingefära och salladslök

Cold outside

It's really, really, REALLY cold today. So P didn't make it into work - all the buses were cancelled and the roads were full. So, he's working from home. I decided to cheer him up by baking a batch of cinnamon buns - want some? I made plenty!

Blood Orange Marmalade

I've been absolutely obsessed with blood oranges this winter. I've eaten a ton, and I also made a few of them into this lovely marmalade. I'm always nervous about canning, but despite that, I always seem to get good results. I admit I chickened out a bit towards the end of the cooking here and added some sugar-with-pectin, but really, I'll skip it next time. I used fairly thick pieces of orange, and all of the rind, which made for a slightly bitter marmalade with a good chew. For smoother, process the orange pieces in a food processor for a short while, and you'll get a different result.

So. Recipe? Not really, but a sketch.

Blood oranges - as many as you'd like. I used nine.
Water. Enough to cover. I used 500 ml, which is the same as 2 cups.
Sugar - as much as the water and oranges weigh after cooking. I used 1200 g.

Scrub the oranges very well. Cut off the ends. Quarter, and slice thinly across. Place the orange pieces in a large pot, and add enough water to JUST cover. Cover with a lid, and cook on low heat for 90 minutes.

Now, weigh your oranges and water, and add the same amount of sugar. Possibly a bit less, if you feel like that's a very large amount of sugar. (It will be.) My mass weighed about 1300 g, and I used 1200 g of sugar.

Bring this to a boil, and cook on low heat without a lid for 60 minutes. Check to see if it's done by taking a cold plate (keep it in the freezer), pour some marmalade on it and see if it gels. If it doesn't, cook a little longer. Try again.

When done, pour into clean, sterilized jars. I keep mine in the fridge since I don't really trust my canning, but if you're more confident, I'm sure they'd do well in a pantry, too.

Recipe in Swedish:
Blodapelsinmarmelad

Starbucks opened in Sweden

Lena and I.

So, the biggest news (for me) of this week was without a doubt that Starbucks finally came to Sweden. Sort of.

It's one store, and it's at Arlanda airport. It's run by SSP which is a company that also has numerous franchises in other airports and train stations. Basically, they focus on being in places where people are on the go. While I'm a huge Starbucks fan and would gladly see a lot more locations in Sweden, it's not very likely to happen. That is not because, as some of my commenters seem to think, "because the coffee sucks", but because one thing that makes Starbucks special won't go over very well in Sweden. And it's not that we already have a strong coffee culture.

See - at every Starbucks I've been in, there's a lot of staff behind the counter. Four, five, six happy baristas, ready to take your order. In Swedish coffee shops, there's one, or possibly two. (And they're usually not smiling, by the way.) Why? Salaries. And work laws. It's just not the same here, and *that* is a major reason why you'll probably never find a Starbucks in every corner.

I'm still hoping, don't get me wrong. I would gladly trade every single Wayne's Coffee, Robert's Coffee, Coffeehouse by George and all other Swedish franchises for Starbucks. But it's not likely to happen. But Sweden will probably see a new actor soon, since one of our leading chains - Espresso House - most likely will be for sale once they've opened enough locations. It's the one chain I do like quite a bit, because they also seem to train their baristas to a fairly consistent standard. As for my very favorite latte in Sweden? Da Matteo in Gothenburg. Please open in Stockholm, ok?



Anyway. For now, there's one Starbucks in Sweden, and that's in Arlanda airport. It's in terminal 5, and it's in the secure area so you have to actually travel somewhere to go there. (Boohoo!) It has the same coffee menu as everywhere else and to be honest, I didn't get a very good look at the pastries and sandwiches. We were given lots of samples though - a delicious glazed lemon cake, a chocolate chip muffin, blueberry muffins, chocolate muffins, tiger cake, sandwiches with goat's cheese & tomato and really yummy open-faced shrimp & egg sandwiches on rye bread.

My photos suck. I'm sorry. It was dark. I was excited to be there, and didn't spend a lot of time trying to snap better shots. Sorry.

We were encouraged to order as much as we wanted to but we didn't manage more than two drinks each - I had a mocha frappuccino and a caramel macchiato, Lena had a caramel frappuccino and a vanilla latte. I'd have ordered a decaf vanilla latte too, if I had had the time. We also got to join in on a coffee tasting, and try six coffees from different regions. (And got little cute coffee passports, with stickers.) I really, really enjoyed the coffee from Sumatra - will look out for something like that in my grocery store. It was really rich and with a strong aftertaste - yum!

Titus was there too, of course. He loved it, and seems to really like the smell of coffee. (I let him sniff one of the little cups with tasting coffee, and he opened his mouth, eager to try it. Um, maybe next time.) The store managed offered him a babyccino - but I think we'll wait a little while. He's a bit young to get hooked, like his mom.

Titus

Too lazy to post, after a busy week, so I thought I'd treat you all to
a new photo of Titus. He's nine months now, almost crawling and just
learning how to stand against things. He doesnt eat much yet, but
enjoys trying various food that he can pick up himself.

H2Ope for Haiti

Today, please visit my friend Jeanne at Cook Sister, and read a about her and other bloggers' effort to help Haiti. It's a worthy cause, if I ever saw one!

Heaven!!

Starbucks in Sweden!!!

New Chocolate from New Tree

Belgian chocolate company New Tree has some really interesting chocolate. Most of their products aren't "just" chocolate, they also contain various healthy ingredients to make the chocolate more of a superfood, and better for you. Pretty interesting, and pretty tasty, too. I really enjoy their lavender chocolate, and they have one bar with milk chocolate and apricots.. very yummy. I recently got to try their three new bars - all of the have added dietary fiber which doesn't sound all that exciting, but it sure is good for you. They're also a bit lower in sugar, and thus calories, than most chocolate. All three come in thin bars that weigh 80 grams, and they should be in stores this spring.

Lait Amandes Grillées is a sweet milk chocolate with roasted almonds and flax seeds. It's quite sweet, and very crunchy due to all the bits and pieces. It doesn't taste a lot of almonds though, I would have liked to see slightly bigger pieces.

Noir Biscuit has flax seeds too, and also pieces of cookies. Again, the pieces are very small so it's a bit hard to tell what they really are, but they go well with the dark chocolate. (65% cocoa)

My favorite was the Lait Cacao Intense. It has 51% cocoa, and is really quite unusual since it's a dark milk chocolate. It has added vanilla flavoring, which I found very pleasant.

Neither of these feel like very high quality or luxurious chocolate - but I'm not a chocolate snob, and I like it.

French Toast

I know it's Monday, but sometimes you need a little bit of luxury during the weeks as well. French toast is really easy to make, and a perfect way to brighten up a morning. Serve with maple syrup, and maybe some sliced bananas and walnuts. Anything you want, really!

French Toast

(printable recipe)
serves 2

4 slices of bread
2 eggs
75 ml milk
2 tsp cinnamon
sugar
butter

Whisk eggs, milk and cinnamon in a bowl. Add one slice of bread at a time, and let it soak for a few seconds on each side.

Heat butter in a pan. If you'd like, sprinkle a little bit of sugar on the bread just before you fry them. Fry for a few minutes on each side, until golden brown. Serve with maple syrup.

Recipe in Swedish:
Fattiga Riddare

Candy for your valentine

Tomorrow is Valentine's Day, as I'm sure you're aware by now. Media is overflowing with ideas for what to do and what to buy, and blogs are exploding with tips for romantic meals and baked goodies. So, I'm joining in. Here are six ideas for candy that you can easily make for your loved one - I promise, all are *very* approachable, and not difficult.

1. Gummy Hearts



2. Peppermint Patties



3. Orangettes



4. Espresso Caramels



5. Tea-truffle filled Raspberries (not technically candy perhaps, and you do need fresh raspberries but.. I couldn't resist including it.)

Almond Cake with Hazelnut-Chocolate Ganache

Here's something very sweet for the weekend. Make it for your Valentine - you could even bake it in a heart-shaped silicone pan if you have one! The ganache is made with a special milk chocolate full of chopped hazelnuts - "Marabou Schweizernöt", but if you can't get that one, substitute your favorite chocolate. You can always add chopped (toasted) hazelnuts, or almonds, or.. not.

Serve it with some ice cream or whipped cream. Vanilla crème fraîche would be a good choice as well, to cut some of the sweetness.

Almond Cake with Hazelnut-Chocolate Ganache
(printable recipe)

2 eggs
270 g sugar
100 g almonds
75 g flour
100 g butter

Glasyr:
200 g schweizernöt-chocolate (or any milk chocolate, with or without nuts)
5 tbsp cream
1 tbsp butter



Chop the almonds in a food processor or run it through an almond mill. Melt the butter. Preheat the oven to 175°C. Butter a springform pan, about 24 cm in diameter.

With electrical beaters (or very strong arms), beat the eggs and sugar until pale and very fluffy. Add the almonds, then the flour and the butter. Stir to combine. Pour into the buttered pan and bake for about 20-25 minutes. It should look lightly golden and shrink away slightly from the sides of the pan. Let it cool in the pan, on a rack, and then turn out onto a serving platter.

When the cake is completely cool, melt the chocolate for the ganache (in the microwave or over a waterbath) and stir in the cream. Stir in the butter. Pour the ganache all over the cake, and spread with a small offset spatula. Place in the fridge for a few hours to let the ganache set completely.

Recipe in Swedish:
Mandelkaka med schweizernöttäcke

Lunch with René Redzepi

I was at a fantastic lunch yesterday - hosted by the Danish Landbrug & Fødevarer which is basically the organization for Danish meat. They had invited René Redzepi to Stockholm and I was very excited about going. See, René is the chef at Noma in Copenhagen, which is definitely one of the hottest restaurants at the moment.



We got four dishes, and René talked a lot about his thoughts on Scandinavian food and cooking - very interesting! I am however not at all good at understanding Danish - I got some of it, but certainly not all. A lot of people think that Scandinavian languages are all the same - that's not true at all. Similar, but certainly not the same. And there are a lot of differences, as well. In either case, René was very nice and friendly, and certainly a charming guy.



Now- the food! We first got two small dishes - the aebleskiver you see up top, which are essentially round little pancakes. They are filled with a ball of pork rilettes, and dusted with a vinegar powder.



Also these, crispy pork rinds (or crackling) dusted with lingonberry powder. It was served with a delicious smoked cheese dip.



The chefs huddle to plate the next dish...



Which was bone marrow with pickled vegetables - beetroot in rosehip pickling liquid, yellow beets in elderflower pickling liquid, shallots in honey pickling liquid and so on. And a sauce made from roasted ribs. Absolutely delicious. I never tried marrow before, and I'm not dying to have it again, but it was nice with the other elements.



And then we got those slow-roasted ribs. Oh, oh, oh my god. They have a mustard seed-hazelnut glaze. And came with a redcurrant yogurt for dipping. We were encouraged to eat with our hands. And we did. It was heavenly.

I can only imagine how great a dinner at Noma must be - I hope I can go there some time!

Convenience food is food, too.

This is Swedish "fiskbullar" - small fish cakes, basically. They come in cans, in various sauces, and I haven't had any since I was forced to eat them in school. Until very recently. I got a sudden craving for them, feeling that they'd probably be nicely comforting and so I bought a few different kinds. This one is in a "lobster" sauce which most definitely bears no resemblance to lobster, but it's vaguely shellfish-y in flavor. And... pretty good. Really. I had it with mashed potatoes, and some extra chili powder on top, and it was a perfectly satisfactory lunch. Not something I'll have often, but good to have stashed in the cupboards for emergencies.

Bakewell Tart

Well, this post is certainly long over due. The Bakewell tart is a classic English dessert, and it was the Daring Bakers challenge last June. I made it, but didn't post the recipe, since I was a bit short of time. Anyway - it's well worth waiting for, because this is a really tasty dish.

Basically it has a shortcrust pastry (not my favorite - I'm not a huge fan of pie dough, ever - that's spread with jam (I used homemade strawberry-rhubarb, but you can use anything at all) and topped with frangipane. Frangipane is a butter-almond mixture, that will fluff up in the oven and become a nice, creamy layer. I loved this served with some lightly whipped cream.



Bakewell Tart
(printable recipe)

for the crust:
225 g flour
30 g sugar
1/2 tsp salt
110 g unsalted butter (very cold, preferrably frozen)
2 egg yolks
1/2 tsp almond extract (optional)
1-2 tbsp ice cold water

for the frangipane filling:
125 g unsalted butter, softened
125 g confectioner's sugar (powdered sugar, icing sugar - it's all the same)
3 eggs
1/2 tsp almond extract
125 g ground almonds
30 g flour

200 ml jam
3-4 tbsp flaked almonds

I use a food processor for the crust. Mix flour, sugar and salt in the bowl of the food processor. Add the very cold butter in small dice and mix until the fat is well distributed in the flour. In a separate bowl, whisk the egg yolks with the almond extract, and add this to the food processor with the motor running. Finally add a little water to make the dough less crumbly and slightly sticky. Shape the dough into a flattened ball, wrap in plastic and place in the fridge for half an hour.

Meanwhile, make the frangipane. Beat sugar and butter until pale yellow and very fluffy. Add the eggs, one at a time, and beat well after each addition. Don't worry if it looks curdled. Add the almond extract and whisk for another half minute. Fold in the almonds and flour and stir until combined.

Roll out the pie crust (or just press it into a pie tin) and line a pie tin. Place in the freezer for 15 minutes. Preheat your oven to 200°C.

Heat the jam slighty, on the stove (or in the microwave) so it'll be easier to spread out. Spread it in the frozen pie shell. Add the frangipane filling and make sure it's smooth on top. Place in the oven for about 30 minutes. It should look puffy and lightly golden. Add the flaked almonds on top, and place back in the oven for five more minutes.

Serve at room temperature or slightly warm. (It's perfectly tasty out of the fridge, too, if you want to make it in advance.)

Recipe in Swedish:
Bakewell Paj

Edible gifts

I made a lot of candy and cookies for the holidays, and gave as gifts. Caramels and candy usually gets wrapped individually and tied, then stuck in a small cellophane bag. My favorite ideas this year was cookie holders made from Pringle (potato chips) tubes though - perfect! Especially since my husband happens to love Pringles and was more than happy to eat a few tubes to give me the empties. I cleaned them, and covered in pretty paper. Make sure you choose fairly sturdy cookies though! And sorry for the blurry photo - it was really dark.



Here's a list of some cookies that would be suitable for this kind of packaging - they need to be pretty sturdy and not too easily breakable:

-Spicy Chocolate Cookies with candied Ginger
-Chocolate Chai Snickerdoodles
-Team Cookies
-Amazing Chocolate Chip Cookies
-Coffee Latte Cookies
-Phoebe's Fabulous Oatmeal-Raisin Cookies

Broccoli Slaw

This is one of my favorite foods from last year. I've made it over and over again, and I can't stop eating it. It'll keep in the fridge for a few days if you make a really big batch. I haven't included measurements because.. well, it's really all up to you. You can also substitute - pine nuts rather than almonds, or maybe walnuts? Cranberries or even cherries instead of yellow raisins? Feel free. You can't go wrong!

Broccoli Slaw
(printable recipe)

broccoli
toasted almonds
yellow raisins
red onions, thinly sliced
sugar
apple cider vinegar
mayonnaise
salt, pepper

Cut the broccoli in small pieces - small florets, but you can also use the stems. Peel off the outer layer, and slice thinly. Coarsely chop some toasted almonds, and mix with the broccoli and a handful of yellow raisins. Add some finely chopped or sliced red onions.

Mix some sugar in apple cider vinegar, and stir until it's dissolved. Add a few spoonfuls of mayo and stir until combined. Season with salt and pepper, and toss with the sallad.

Recept på engelska:
Broccolisallad

New friend!

Meet my new kitchen buddy! 24 cm, 4.2 liters and bright orange. I got it from Adde Lundbergs, where it was definitely the cheapest I've seen it, and with free shipping. I placed the order on Wednesday evening and got it on Friday - highly recommended!

Walnut Vanilla Bean Marzipan

I really meant to post this before christmas, but... oh well, you can eat marzipan all year round, can't you? It's simple to make, and it's a lot tastier than what you can find at the store. I added walnuts and vanilla, to make it a bit more interesting, but you can certainly make it from just almonds as well. And no need to blanch and peel unless you want to - I didn't mind the slightly rougher texture and greyish color since I was making little pigs. You could certainly color your marzipan, too, but frankly I didn't want to add any chemicals to it.

You *do* need an almond grinder. Using a food processor won't give you the same texture, and it's quite possible that the measurements won't work to give you a smooth marzipan. Feel free to try it, but no guarantees...

Walnut Vanilla Bean Marzipan
(printable recipe)

120 g almonds
50 g walnuts
120 g powdered sugar
1/2 egg white
1 tbsp white baking syrup (or corn syrup)
1 vanilla bean

Grind almonds and walnuts in an almond grinder. Combine with the powdered sugar and egg white, and add the syrup. If the mixture seems too wet, you can add more sugar. If it's too dry, add more syrup. Finally, mix in the scraped out innards of the vanilla bean.



Shape little pigs, or whatever you feel like...



When you get tired of shaping the marzipan, you can make this simple candy with nougat. Press marzipan into a small tin. Melt nougat and pour on top. Leave it to set completely, then drizzle with melted dark chocolate. Keeps well in the fridge.

Recipe in Swedish:
Valnötsmarsipan med vanilj

Smokey Gulasch Soup

During a walk yesterday, I met an old man who was out shoveling snow. He told me that not since the late 1800's has there been a January in Stockholm where the temperature hasn't gone above 0°C. Except for this winter. We've had snow since mid-December, and it's not showing any signs of going away. I know some people think that Sweden is pretty much frozen all year round, but let me tell you: this is not so. And this winter is really exceptionally cold, for the Stockholm region at least.

I'm freezing. And I yearn for warm, comfortable soups. So here's one - it might not be a super traditional gulasch soup, but it's good.

Smokey Gulasch Soup
(printable recipe)

Oil for frying
2-3 yellow onions
5-6 garlic cloves
800 g beef, in small dice
200 ml red wine
3-4 tbsp tomato purée
salt
1/2-1 tsp caraway
1/2-1 tsp Pimentón de la Vera (smoked paprika - I use the hot version)
2 carrots, in coins
4 potatoes, in small dice
4 bell peppers (any color), in small dice
warm water
ancho chili, to season

Heat some oil in a large, heavy pot. Fry onions and garlic until lightly browned. Add meat, red wine, tomato purée, caraway, salt and the smoked paprika. Bring to a boil, cover with a lid and lower the heat. Let it simmer for 1-2 hours. Keep an eye on it so it doesn't run dry, and add warm water as needed. When the meat starts to become tender, add carrots, potatoes and bell peppers, and cook for an additional 30-60 minutes until everything is soft. Serve with a generous dollop of homemade aïoli if you have it!

Recept på engelska:
Rökig gulasch

Swan!

Pretty nice latte art, at Barista Fair Trade! Tasty, too.

Chanterelle Pork Belly Pasta

I had a hard time translating the main ingredients for this recipe - "sidfläsk". It's basically unsalted bacon, which means it's really pork belly - but it's sold here just like bacon, in thin slices. So, that's what I use. If you have some similar product, use that. Indeed, use bacon if you wish - the smokiness won't be bad at all here.

Add cheese if you'd like. It's never wrong. And go ahead and use a dry white wine instead of a sweet one - I just happened to have an open bottle of fairly sweet stuff, and it turned out really tasty. This serves 2-4 depending on what else you're eating, and how hungry you are

Chanterelle Pork Belly Pasta
(printable recipe)

140 g sliced pork belly ("sidfläsk")
1 yellow onion
2 small garlic cloves
300 g chanterelle mushrooms, cleaned
50 ml sweet white wine
200 ml cream (I used full-fat, use whatever you're comfortable with.)
salt
pepper
freshly boiled pasta

Chop the onion and garlic finely. Cut the pork into strips (lardons). Fry the pork in a hot pan until it turns crispy - pour out the fat if it's a lot. Add the onion and garlic for a few minutes, but don't let it burn. Add the mushrooms and fry for a few minutes, to release most of the liquid. Add wine and cream and season with salt and pepper. Cook for a few minutes, then toss with freshly cooked pasta.

Recipe in Swedish:
Kantarellpasta med sidfläsk