Fake aoli with lemon - recipe

 

Today's culinary adventure took us to Lidl for a quick grocery run after a fun-filled day at the playground. While the kids clamored for chips and meatballs, my craving led me to indulge in calamari and aioli. With little time to spare, I had to get creative and whip up a faux aioli that turned out to be a delightful surprise. Even the little one couldn't resist dipping their chips in it and gave it their seal of approval!

Ingredients:

2 tbsp creme fraiche

1 tbsp mayo

Dash of lemon pepper mix

Salt and pepper

Paprika powder 

Lemon juice

Method:

1. In a mixing bowl, combine the creme fraiche, mayonnaise, lemon pepper seasoning, salt, pepper, paprika powder, and a squeeze of fresh lemon juice. Mix everything until well combined, adjusting the seasoning to your taste preferences.

2. Chill the aioli in the refrigerator until ready to serve. Pair this creamy delight with freshly cooked calamari for a burst of flavor and texture.

Feel free to adjust the spices according to your liking, and get ready to be pleasantly surprised by the creamy goodness of this quick and easy aioli. 

Enjoy!

Leek and potato soup - recipe

When we're all feeling under the weather, I usually opt for something simple yet comforting. A warm soup is always a hit, especially with the kids. One recipe that came to mind a few days ago was this easy-peasy leek and potato soup. It's increadible tasty and surprisingly filling, guaranteed to boost your energy levels after just one bowl. 

Ingredients:
1 whole leek, sliced
4-5 potatoes, diced
2-3 tbsp cream fraiche
1 tsp cumin, ginger and nutmeg
1 small onion

2-3 tbsp oil

salt and pepper to taste

Method:
1. Slice the leek and onion, then add them to a deep non stick pot with a few tablespoons of oil. Fry them over medium heat until softened. Peel and dice the potatoes, then add them to the pot. Mix well and season with the spices, salt, and pepper to to taste.

2. Pour in a few cups of boiling water and  add the cream fraiche. Let the soup simmer for a good 20-30 minutes.

3. Once the potatoes are tender, blend the soup until smooth and silky using a food blender. If it's too thick, add more boiled water until you reach your desired consistency. Serve hot with a fresh baguette on the side.

Enjoy!

Mediterranean style omelette with vegetables and fried aubergine

In our family, we tend to keep breakfasts simple,  but sometimes we enjoy preparing a hearty meal that  involves frying, often featuring eggs, a particular favorite of ours. Recently, my husband whipped up a delightful omelette filled with mushrooms, tomatoes, and paprika, accompanied by golden-fried  aubergine slices. It was both flavourful and satisfying. 

 

Ingredients:

4 eggs

1 small onion

Few cherry tomatoes

Few mushrooms

Half an aubergine, sliced into circles

Half paprika

Oil for frying

Seasoning to taste: paprika, curry, Toscan spice mix, garlic powder, dried oregano

Method:

1. Begin by frying the chopped tomatoes, mushrooms, and paprika in a few tablespoons of oil until they are soft and golden. Then, add four eggs to the mixture and combine well. Incorporate the seasoning ingredients and continue mixing until the scrambled eggs are cooked through. Set aside.

2. Slice the aubergine into round circles and season them with salt and pepper to taste. Fry them on high heat until they are well done and golden.

3. To serve, arrange the scrambled egg mixture on a round plate and place the fried aubergine slices in a circular pattern on top. Pair the dish with a freshly baked baguette and a cup of hot tea for a delicious meal that can be enjoyed at any time of the day.

Enjoy!!

Bulgur pilaf with chickpeas and chicken - recipe

I would like to experiment little with bulgur and add more taste to it when I use it in my cooking. Today I decided to make a bulgur pilaf with chicken and chickpeas, as that was what I had at hand. It turned really good and fluffy. I think I will make this my picnic dish when we go out with the whole family. It can be served with alot really: a salad, pieces of meat, fish or just a bowl of yoghurt seasoned with mint and g,arlic. The choices are endless.

Ingredients:
1 cups bulgur with vermicelli
1 tbsp tomato puree
3-4tbsp oil
400g can of chickpeas
1 tsp cumin, garam masala, paprika powder
0,5 tsp ground ginger, garlic

Fried chicken:
4-5 chicken tenders cut to bite size
3-4 tbsp oil to fry in
1 tsp curry, paprika, cumin, parsley, ginger and garlic

Method:
1. Begin with cutting the chicken tenders in bite size pieces and marrinate in all the spices. Let sit for ten min. Then fry in an non-stick pan with few tbsp of oil on high heat. Turn ocassionaly and set aside once golden brown.

2. On a pot add few tbsp oil and the bulgur with vermicelli on medium heat. Add all the spices and the pure as well. Add the drained chickpeas. Salt and pepper to taste. Then add 2,5 cup of boiled water and let it come to a boil on high heat. Then turn the heat to the lowest setting and let it simmer for 20-30 min until the bulgur is soft and fluffy.

3. In a big serving dish, mix the bulgur pilaf with the chicken pieces. Serve with a nice tangy salad and maybe minty yoghurt.

Enjoy!

Pasta with sausage and vegetables - recipe

Sometimes we go through the day so quickly and in such rush I don't have time to pick up toddler from nursery and have food ready when come home. That means I have to cook after while he play a little more. I tried one day to make this fast recipe and it turned out actually really nice.

Ingredients:

Half cup double cream

2-3 tbsp tomato pure

Toscana mix blend

2 pieces sun-dried tomato

1 cup frozen vegetables

2 chicken sausages 

Pasta of choose, 1 cup

Oil 

Method:

1. Cut the sasauge and as to a pain together with the vegetables with few tbsp oil.

2. Brown a little and add spices and salt. Add the pure and cream and let it come to a boil. Then let it simmer for 20 minutes.

3. Serve with green salad. Toddler approved by eating two bowls. Happy mummy ;)

Enjoy!

Milk stewed macaroni and chicken meatballs - recipe

Eating pasta every week inevitably leads to requests from both my toddler and hubby for dishes that stray from the usual red sauce fare. I must admit, after a few weeks, even I start to crave something different.

So today, I decided to revisit a childhood favorite from my school days: milk-stewed macaroni (stuvade makaroner och köttbullar) and meatballs. It was a dish I adored back then, and seeing how well it was received by both my toddler and baby, I'm resolved to include it more often in our meal rotation. 

Back in school, we often enjoyed husmanskost, a term that encompasses traditional Swedish home-cooked fare. Fond memories of those meals inspire me to explore more recipes from Swedish cuisine, building a collection that I hope will be cherished by my children in the future.

Husmanskost refers to traditional Swedish home-cooked food, characterized by simple, hearty dishes made from locally sourced ingredients. These meals often include staples like potatoes, meat, fish, and root vegetables. Husmanskost dishes are typically comforting and satisfying, reflecting the rustic and wholesome nature of Swedish cuisine. Common examples include meatballs, herring, pea soup, and various potato-based dishes like hash or mashed potatoes.

Ingredients:

4-5 dl macaroni 

6-7 dl milk

1 cup water

1 dl double cream

Salt, pepper nutmeg to taste

Method:

1. In a non-stick pan, bring the milk, water, and double cream to a gentle boil. Season to taste with salt, pepper, and nutmeg. Add the macaroni to the mixture, then reduce the heat and simmer slowly until the sauce has thickened and the macaroni is tender. Stir frequently to prevent sticking.

2. Serve the milk-stewed macaroni with your choice of meat. Personally, I find meatballs and ketchup to be the perfect accompaniment to this comforting dish. It's a combination that never fails to satisfy.

Enjoy this nostalgic and comforting meal, and here's to creating more culinary memories inspired by the flavors of Swedish cuisine! 

Enjoy!

Bulgur with chicken and potato stew - recipe

As we've been incorporating less rice into our meals, I've found myself turning to bulgur more often. It's been a hit with the family—tasty and satisfying, and it pairs well with nearly any stew. This time, I opted for a simple chicken and potato stew, using up ingredients from my pantry and freezer before our next big grocery trip.

I always worry about whether the kids will enjoy new dishes, but thankfully, they've been pleasantly surprised each time. Their hearty appetites and willingness to try new foods make me feel like a lucky mom.

Ingredients:

2 chicken breasts

3 potatoes

2 onions

1 bell pepper

half a zucchini

fresh parsley

paprika, curry, 7-spice mix powder

1 vegetable stock

salt and pepper

2-3 tbsp tomato pure

Method:

1. Dice the chicken in 1 cm pieces and add to a deep pan with few tbsp of oil. Add rest of the vegetables and add the spices. Mix and let everything fry on high heat for 5 mins. Add 1 cup water and lower the heat. Add the tomato pure and let simmer for a good 30 min. Taste it and season if necessary.

2. Cook the bulgur according to package instructions. Typically, I heat a pot with a few spoons of oil and salt, then add 1 cup of bulgur. After mixing well, I pour in 1 1/4 cups of boiling water along with the vegetable stock cube. Lower the heat to low and let it simmer for 20 minutes. Fluff the bulgur with a fork once done.

Serve the stew and bulgur together, accompanied by a tangy green salad for a complete and satisfying meal.

3. Once the stew and bulgur is done, serve them together with a nice tangy green salad.

Enjoy!

Fried tortilla bread with chicken stuffing (quesadilla) - recipe

Taco and Mexican food is delicious to eat and I would say it is rather easy to make. But we always have tortilla bread as leftovers and they go hard as we never use them again.  But since I have a no waste policy I try to include them in a new dish some other day. This time I decided to make fried tortillas with chicken and potato stuffing. We liked it a lot and therefore I have decided to make these as nice snacks to take with us, when we go out for picnics once the weather is warmer.

Ingredients:

few tortilla breads

2 chicken breasts, cut in bite size pieces

2 potatoes

1 onion

1 dl sweet corn

1 yellow bell pepper

1 tsp cumin

1 tsp smoked paprika powder

1/2 tsp coriander powder

1/2 tsp ginger powder

1 tsp garlic powder

1 tsp oregano

1 dl grated cheese

Method:

1. Cut the chicken breasts into bite size pieces. Fry it in a deep pan on high heat. Add some of the spices. Add slices potato, onion and bell pepper and add the remaining spices. Add the sweet corn as well and mix well. Put on the lid and lower the temperature so that the stuffing becomes little soft and mushy. 

2. Once the stuffing is done, put one of the tortilla breads in the pan and put stuffing of half of the bread. Fold over the other half and let it fry until golden brown. Turn to the other side and let both sides become golden. Add few tbsp oil if needed. Serve with a nice green salad. 

Enjoy!

Teriyaki salmon with vegetables and noodles - recipe

Lately, hubby has been suggesting we diversify our meals and try new options beyond rice. So, I decided to explore some exciting new recipes! Today, I whipped up a dish featuring salmon with homemade teriyaki sauce, paired with wok vegetables and egg noodles. 

I was a bit apprehensive about how the sauce would turn out, fearing it might taste too different from what we're used to since Asian cuisine isn't something I often cook. But I felt compelled to give it a shot, and to my surprise, it turned out wonderfully. What's even better is that my toddler enjoyed it just as much, which was a pleasant surprise!

With this success, I'm feeling inspired to explore more dishes from Asian cuisine. While we typically enjoy Asian food when dining out, I'm excited to bring those flavours into our home-cooked meals as well. 

Ingredients:

3-4 pieces of salmon
Egg noodles cooked according to package instructions 
500 grams pack of frozen wok vegetables 
sesame seeds
1/2 dl soy sauce
1 tsp sweet chilli sauce
3 tbsp brown sugar
1 tsp garlic powder
1 tsp ginger powder
1 tsp curry powder
 A few tbsp oil
2 tsp cornstarch
1 tsp sesame oil


Method:
1. Begin by sautéing the frozen wok vegetables in a deep pan with a few tablespoons of oil over high heat. Add 1 tsp sweet chili sauce and curry powder. Once golden brown, set aside.

2. Prepare the teriyaki sauce by combining soy sauce, 1 tsp sweet chili sauce, brown sugar, ginger, and garlic powder in a saucepan over medium heat. Stir well and add cornstarch to thicken. Taste and adjust seasoning as needed. Finally, add sesame oil and sesame seeds.

3. Brush half of the teriyaki sauce onto the salmon pieces. Bake them in the oven at 200 degrees Celsius until golden brown, about 20-30 minutes.

4. Once the salmon is cooked, assemble the dish. Start with a bed of noodles, followed by the wok vegetables, and top with a piece of salmon. Brush more teriyaki sauce over the salmon before serving. 

Enjoy!

Vegetable wok with chicken tenders and rice - recipe

Today I tried to use up some of the things I had in the freezer. I had a bag of frozen wok vegetables and a few chicken tenders. Together with soy sauce and rice that are always available at home, it was a piece of cake to put them together to this delicious wok meal. Quick dish that don't require alot of work as the vegetables were already cut, which is nice. Here it goes.

Ingredients:

A bag of frozen wok vegetables

Few chicken tenders

Rice

Oil

Soy sauce

Seasoning: ground ginger, paprika, curry powder, cumin, salt pepper

Method:

1. Cut the chicken tenders in bite sizes and fry in a pan with few tbsp of oil. Add some curry powder and salt to taste. Once golden brown set aside.

2. Fry the wok vegetables in oil in same pan on medium/high heat. Add the seasoning and few drops of soy sauce. Once done, set aside.

3. Cook the rice according to the package. Add some seasoning. I used ginger powder, curry, turmeric and few pods of cardamom.

4. Once everything is cooked, serve it all together, rice, wok vegetables and finish with the chicken. Add more soy sauce. It was really good and full of flavours. Nothing authentic, still wonderful and filling. 

Enjoy!

Berry pie with vanilla icecream

Often when hubby is asked to buy stuff, he buys many of the same category to safeguard from getting told of in Case he buys the grown item. Instead of puff pastry he bought pie dough. Oh well, no in harm in that. It is always nice to find new items to experiment with in the kitchen. 

So before the pie do experied, hubby reminded me to use it up. I had frozen berries and vanilla ice cream in the freezer. So I thought let's make a nice dessert.

Ingredients:

Bought pie dough

Frozen or fresh berries, blue berries and strawberries

Ripe pear

Vanilla sugar

Vanilla ice cream 

Method:

1. I rolled out the dough and placed it in an oven form. All excess dough I cut in long strips. Then I cut the berries in thin slices. I put the pear slices first and then the blueberries and strawberries. Sprinkled over the vanilla sugar to taste, roughly 2 tsp. 

2. I folded down the pie dough from the form and added the strips of the leftover. It almost covered it all. Then baked the pie in the oven for about 40 minutes at 180 degrees. I took out once it was golden brown.

3. To be served with 2 scoops of vanilla ice cream. It was so tasty. The pie was not to sweet so it was perfect with the ice cream

Enjoy!

Spagetti with this lovely cheese sauce and toscan dip spice blend works heavenly together. Today hubby craved a white pasta as he was tired of the red pasta he declared. So we made up a version together. He cooked the spaghetti, I explained that we needed to make a cheese sauce so he grated cheese. After max 30 min, it was all put together. The taste is so rich and flavourful, thanks to this lovely dip blend. I bought it from the oil and vinegar shop.

Ingredients:

Spaghetti, boiled according to package

2-3 tbsp oil

2 tbsp flour

1-2 cup grated cheese

1 cup milk

Toscana dipper spice mix to taste

1 tsp grated nutmeg

Salt and pepper

Olive oil to taste

Method:

1. Boil the spaghetti according to package, drain it and sprinkle over some of the spice mix.

2. Add flour, oil and milk in a deep pan and mix well to prevent flour to become lumpy on medium/high heat.

3. Add the cheese and mix well until it has melted and the sauce thicken a bit. Add salt, peppar, spice mix to taste. 

4. Once sauce is done, mix it with the spaghetti and sprinkle some dried herbs over and some grated parmesan cheese over. You will love this rich, yet simple vegetarian meal, I promise!

Enjoy!

Basbousa (semolina and coconut) cake - recipe

During a visit to a friend who had just welcomed a new baby, I was treated to a delightful homemade cake. Despite my protests about the effort involved, my friend shared her secret with me, revealing one of the simplest cake recipes I've ever come across—and I've baked quite a few! Surprisingly, all you need for this recipe is a glass!

Named Basbousa, this cake comes from the Middle East and is renowned for its rich flavors and sweet syrup soaking. However, I prefer to serve it without the syrup, finding it perfectly delicious on its own. This semolina cake has won the approval of both young and old every time I've made it. Best of all, you can use the same glass to measure all the ingredients.

The story behind Basbousa is as rich and diverse as its flavors. It is believed that the dessert's name is derived from the Arabic word "basbasa," which means to soak or drench. This is a fitting name, as Basbousa is typically soaked in a sweet syrup after baking, adding moisture and sweetness to the cake. The cake holds a special place in Middle Eastern culture, often served during festive occasions. It symbolizes hospitality and generosity, as it is commonly shared with family, friends, and neighbors.

 Ingredients:
1 glass oil

1 glass semolina

1 glass natural yogurt

 1 glass coconut

1 glass sugar
1-2 tsp vanilla
1 tsp baking powder
2 eggs
Almonds for topping

For the syrup:

1 cup (200g) granulated sugar

1 cup (240ml) water

1 tbsp lemon juice

1/2 tsp rose water or orange blossom water (optional)

Method:
1. In a bowl, crack the eggs and add the sugar, mixing well until combined. Then, slowly incorporate the remaining ingredients, ensuring everything is thoroughly mixed. If desired, you can add a few drops of orange flower water for extra flavor.

2. Grease the cake pan generously with oil and coat it with coconut flakes to prevent sticking. Pour the batter into the prepared cake pan and arrange almonds on top. Aim for evenly spaced squares, with each square featuring one almond to guide your cutting later on.

3. Bake in a preheated oven at 180 degrees Celsius for approximately 30-40 minutes, or until the cake turns golden brown. 

4. Once cooled, place a kitchen paper under the cake to absorb any excess oil before slicing. This light and fluffy cake simply melts in your mouth, making it a delightful treat for any occasion.

5. If using the syrup: in a small saucepan, combine the granulated sugar, water, and lemon juice. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved. Reduce the heat to low and let the syrup simmer for 5-7 minutes, or until slightly thickened. Remove the syrup from the heat and stir in the rose water or orange blossom water, if using.

6. Once the cake is baked, remove it from the oven and immediately pour the hot syrup evenly over the hot cake, allowing it to absorb the syrup. Be sure to pour the syrup while both the cake and syrup are still hot for best results. Allow the cake to cool completely in the baking dish before cutting it into squares along the scored lines.

Serve the Basbousa squares at room temperature, garnished with additional slivered almonds if desired. Enjoy this delicious Middle Eastern treat with a cup of tea or coffee!

Enjoy!

Guacamole with creme fraiche - recipe

I bought a net of avocados at Lidl thinking baby will like it. But he spat it out no matter what I mixed it with. So I forget them in the fridge. After few days I saw them and decided to use them up. They were perfectly ripen and perfect for a guacamole. To make it a healthier option, I used crisp flat bread instead of tortilla crisps. Equally yummi!

Ingredients:

4-5 small ripe avocados

2-3 tbsp creme fraiche

Handful chopped fresh parsley

1 ripe tomato, chopped

Juice from 1 lemon

Seasoning to taste: salt, garlic powder, cumin, paprika

Method:

1. Cut out the avocado flesh and mash it with a fork in a wide bowl. Press the lemon juice over it, to prevent the avocados to become brown. Add the creme fraiche and mix well.

2. Chopp the parsley and tomato finely and add it to the bowl. Season it with the spices to taste. Mix well and cover with plastic foil and keep it in the fridge.

3. Serve with crisp flat bread or tortilla chips. I made the flat bread crispier by putting it in the toaster for few seconds. Be careful not to burn it though.

Enjoy!

Homemade hot chocolate

When you thought that it is time to remove all winter clothes and shoes, the weather suprices us with 20 cm of snow during the night. Oh well, the smile on toddler's face in the morning when he looks out through the window, so worth it. But I had to treat myself to a nice hot cup of homemade chocolate. Super easy!!

Ingredients:

Roughly 1-2 dl double cream

4-5 dl milk

2 tbsp kakao powder

2 tsp sugar

Season of choose: I chose a sprinkle of vanilla powder and ground cardamom

Method:

Mix everything in a sauce pan on medium heat until well mixed and piping hot. Don't let it boil though. Gives enough chocolate for two cups in case you like to share it. 

I enjoyed it with a nice cheese sandwich ;)

Enjoy!

Swedish chocolate balls or rolls, chokladboll - recipe

Today toddlers and I wanted something sweet, but we did not have anything åt home. But as I always have baking ingredients at home I decided to make Swedish chocolate balls with toddler as they don't require baking, just your hands. With kids it can get messy but oh so fun!

Recipe:
2 dl oats
50- 75 g butter
3 tbsp cacao powder
2 tsp vanilla powder
2 tbsp water or instant coffee
1 dl sugar
Sugar pearls or shredded coconut or nuts of your choice

Method:

1. Put all dry ingredients on a bowl and mix well.

2. Put the room temratured butter in the bowl while making it into chunks with ur hand. Mix then everything well. It will get greasy and messy.

3. Take some of the dough and roll into a round ball and dipp it in sugar pearls or any other topping of your choice. In Sweden we also often use coconut to roll them in. But you can also use almond shavings or nuts cut in smaller pieces.

Enjoy!