Waffled Swedish Potato Pancakes - våfflad potatisbulle

Waffled potato pancake

Many nights have been spent by me scrolling through my phone in search of simple and delicious recipes. Most of the time, I browse Instagram, where I follow many talented individuals who come up with amazing recipes. That's how I came across Helan Shabani's version of a waffled potato pancake, våfflad potatisbulle. 

So, what is a Swedish potato pancake?

Potatisbullar, known as "Swedish Potato Pancakes" in English, are a traditional Swedish dish. These delicious small pancakes are typically made from boiled potatoes (and sometimes onions) mixed with egg and flour, then fried to golden perfection. They are crispy on the outside and soft on the inside, often served with lingonberry jam. 

A waffled potato pancake is simply made in the waffle iron. I usually buy my potato pancakes and place one or two in the waffle iron until they become hot and crispy. Then I add a dollop of sour cream, seaweed caviar (tångkaviar, vegan caviar made from seaweed), finely chopped onion, dill, and lemon juice.

When I lived in England, I bought hash browns from the freezer section. That was the closest I came to Swedish potato pancakes. But if you'd like to make your own potato pancakes at home, you can use the recipe below:

Swedish Potato Pancakes (Potatisbullar)

 Ingredients:
4 large potatoes

1 onion

1 egg

2 tablespoons all-purpose flour

Salt to taste

Butter or oil for frying

Lingonberry jam or sour cream for serving (optional)

 

Method:

Peel and boil the potatoes. Cut the boiled potatoes into smaller pieces and mash them. Small pieces should preferably remain. Finely chop the onion and mix it with the mashed potatoes in a large bowl.

Add the egg, flour and salt  to the potato and onion mixture. Mix well.

Heat a frying pan with butter or oil over medium heat.

Take a small amount of the potato mixture and shape it into a flat, round pancake with your hands. Place it in the frying pan and flatten it slightly with a spatula.

Fry the potato pancakes on each side until golden brown and crispy, about 4-5 minutes per side.

Serve the potato pancakes hot with lingonberry jam or sour cream. Or put them in the waffle iron!

 Enjoy!

Fresh Parsley salad - Allotment recipe

It is early spring, and I often daydream about my allotment and the abundance of  lovely greens it provided. Summers call for a refreshing change, and for me, that means turning to the vibrant world of salads. In the middle of the heat, there's a certain joy in indulging in a bowl with crisp greens, juicy tomatoes, and crunchy cucumbers. It's a welcomed break from heavier dishes.

As I assemble my salad, I'm not just tossing ingredients; I'm orchestrating a symphony of tastes and textures that awaken my senses. At least that was my thought when I made this salad last summer. But it is cherished, and I often make it, even during early spring 😊

Ingredients:

 1 bunch fresh parsley, finely chopped

1 bunch mint leaves, finely chopped

2 ripe tomatoes, diced

1 small red onion, thinly sliced

1 small cucumber, diced

2 cups iceberg lettuce, shredded

Lime juice

Crema di Balsamico, for drizzling

Salt and pepper, to taste

Method:

 1. Rinse the parsley, mint leaves, tomatoes, onion, cucumber, and iceberg lettuce under cold water. Pat them dry with a clean kitchen towel or paper towels. Finely chop the parsley and mint, dice the tomatoes and cucumber, thinly slice the onion, and shred the iceberg lettuce.

 2. In a large mixing bowl, combine the chopped parsley and mint, diced tomatoes, sliced onion, diced cucumber, and shredded iceberg lettuce. Toss gently to mix everything evenly.

 3. Season the salad with salt and pepper as well as lime juice according to your taste preferences. Toss again to distribute the seasoning evenly throughout the salad.

 4. Just before serving, drizzle the salad with Crema di Balsamico, adding a sweet and tangy flavor that complements the freshness of the vegetables. Start with a small amount and adjust to your liking.

 Serve: Transfer the parsley salad to a serving dish or individual plates.

 Enjoy: Serve this fresh and vibrant parsley salad as a side dish to accompany your favorite main course or enjoy it on its own as a light and healthy meal. 

Enjoy!

Hearty Vegetable Chili

This winter, we've experienced many chilly days with snowflakes swirling lazily outside. One day, my kids craved something warm and comforting, so I made them a hearty chili filled with tender veggies, beans, and a blend of savory spices. They liked it!

As we were sitting and eating, I thought to myself: with each spoonful, we're not just enjoying a meal; we're creating cherished memories together. That said, my kids did pick out some of the veggies and bickered about who would take the last cucumber on the side 😊

Ingredients:

4 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (any color), diced

1 zucchini, diced

Half aubergine, diced

1 can of  tomatoes

1 can kidney beans, drained and rinsed

1 cup frozen corn kernels

1 cup frozen peas

2 cups vegetable broth

3 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

Salt and pepper to taste

Optional toppings: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, lime wedges

 Rice, cooked according to package 

Method:

1.     1. Hat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté for 2-3 minutes until fragrant and softened.

 2. Add diced carrots, aubergine, bell pepper, and zucchini to the pot. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften and brown a bit.

3.       3. Stir in ground cumin, coriander, smoked paprika, salt, and pepper. Cook for another minute to toast the spices.

 4. Add can of tomatoes, kidney beans and frozen corn kernels and peas to the pot. Stir in vegetable broth and tomato paste, mixing well to combine all ingredients.

5.      5. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 25-35 minutes, stirring occasionally, to allow the flavors to meld. Taste the chili and adjust the seasoning with more salt and pepper if needed, according to your preference.

 6. Serve the vegetable chili into plates and garnish with your favorite toppings such as chopped fresh cilantro, diced avocado, shredded cheese, sour cream, or a squeeze of lime juice as well as rice. 

Enjoy!

Crispy Baked Chicken Drums with Seasoned Potato Wedges

Busy schedules can often make it challenging to put together a home-cooked meal. With this easy recipe for crispy baked chicken drums and potato wedges, my family can enjoy a delicious and satisfying dinner without the fuss. With just a few simple ingredients and minimal prep time, we can have a wholesome meal on the table in no time.

This easy recipe for crispy baked chicken drums and potato wedges is sure to be a hit with your family and friends.

 

Ingredients:

For the Chicken:

6-8 chicken drumsticks

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For the Potato Wedges:

 4 medium-sized potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

Method:

 1. Preheat your oven to 220°.

 2. Pat dry the chicken drumsticks with paper towels to remove any excess moisture. Place them in a large bowl.

 3. Drizzle the olive oil over the chicken drumsticks. Sprinkle paprika, garlic powder, onion powder, salt, and pepper evenly over the chicken. Toss the chicken until evenly coated with the seasonings.

 4. Wash the potatoes and cut them into wedges. In a separate bowl, toss the potato wedges with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.

 5. Place the seasoned chicken drumsticks on one side of a baking sheet lined with parchment paper or aluminum foil. Spread the seasoned potato wedges on the other side of the baking sheet in a single layer, ensuring they are not crowded.

 6. Place the baking sheet in the preheated oven and bake for about 35-40 minutes, or until the chicken is cooked through and the potato wedges are crispy and golden brown. Halfway through baking, flip the chicken drumsticks and toss the potato wedges for even cooking.

 7. Once cooked, remove the chicken and potato wedges from the oven. Let them cool for a few minutes before serving. Garnish with chopped fresh parsley or your favorite herbs if desired.

  

Enjoy: Serve your crispy baked chicken drumsticks with seasoned potato wedges alongside your favorite dipping sauce or a side of salad for a delicious and satisfying meal!

Enjoy!

After a long break!

After taking a break from my food blog, I'm excited to get back into it. I missed sharing my recipes and stories with you all! Even though life got busy, I never stopped loving food and cooking. Now, I'm ready to dive back in and share my culinary adventures with you once again. Let's enjoy delicious food together and make new memories along the way!

To celebrate the new blog post, I wanted to make something delicious!

Recipe: Classic Crème Brûlée

Ingredients:

• 1 quart (4 cups) heavy cream

• 1 vanilla bean, split and seeds scraped

• 8 large egg yolks

• 3/4 cup granulated sugar, plus extra for caramelizing

Instructions:

• Preheat oven to 325°F (160°C). Place six ramekins in a large baking dish.

• In a saucepan, combine the heavy cream, vanilla bean, and seeds. Heat over medium-low heat until it begins to simmer. Remove from heat and let it sit for 15 minutes to infuse the flavors.

• In a mixing bowl, whisk together the egg yolks and sugar until well combined and slightly thickened.

• Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent scrambling the eggs.

• Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla bean and any cooked egg bits.

• Divide the custard evenly among the ramekins. Pour hot water into the baking dish around the ramekins, creating a water bath (bain-marie) that reaches halfway up the sides of the ramekins.

• Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.

• Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours or overnight until thoroughly chilled.

• Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a golden-brown crust. Allow the caramelized sugar to harden for a minute before serving.

• Serve immediately and enjoy the rich, creamy indulgence of classic Crème Brûlée!

ENJOY!