All posts filed under: Recept

Making lemonade from lilacs / Syrensaft

Some weeks ago Martin made syrensaft, Lilac lemonade. It is always an interesting project when Martin creates in the kitchen and I decided to follow him around with my camera as always. This time I also took photos of the end product and tried it as well. The smell was exactly as honey and a bit confusing if you know how lilac flowers smell. When I got home from work Martin collected some lilac flowers from our garden and then started to rinse them together with Oscar, our neighbour and now Martins room mate when I live in Stockholm. I shot photos and admired the beautiful flowers during the preparation fase. After a while I got thirsty and suggested a drink and we had some apple beer (Lindemans). Love the color and the taste of the apple beer! Some days later the lemonade was ready and bottled. I must say that the process was more fun then the taste but perfectly suitable for the sweet- toothed kind of person. Katarina If you want to try …

Making syrup from spruce shoots / granskotts – sirap

Yesterday Martin headed to the forest to collect som spruce / gran to make some syrup. Getting back home he started the process.  I´m enjoying more and more when Martin is working the kitchen. The process in itself interests me. This time though, I fell asleep in the middle of the process so two of the photos from the end result is Martins own, the third and the forth from the end. Enjoying that Martin now know how to use my Canon EOS M3, at least on fully automatic 😉 First time picking Martin thought he picked the wrong spruce (in Sweden we have toxic ones called idegran/ yew). In the end this wasn´t the case after calling giftcentralen (tox centre) and we learned that idégran look different. But you need to pic the spruces in the forest and it is your own responsibility that you pic the right kind. If you are unexperienced, ask people who are experienced. Recipe for one jar 1/2 l spruce shoots 1/2 l sugar 1 lemon Mix the ingredients …

A smeared chocolate cake a´la Katarina

Yesterday Martin cooked a yummie past with shrimps and spices. For desert I made my smeared chocolate cake making me drool just by thinking about it. this Wednesday the 20 th of May Vårruset takes place. Me and some dear colleagues are heading for Örebro in the afternoon to undertake the mayor task of running/ walking from Gustavsvik to the city center and back during the evening, entertained by music ending with a picnic- basket. Are aiming to take some photos during the event so might get back with some photos later or tomorrow, if I have the time and energy when getting back home. Might die an early exercising death. Anyway, I still have a piece of this delicious cake to give me the energy back. Recipe, down below. Katarina Photos shot with Canon EOS M3, with EOS M adapter and 40 mm pancake lens, edited in Lightroom. Recipe 3 eggs 2,5 dl sugar  2- 2,5 dl flour 4 table spoons chocolate powder/ cacao 100 g / 1 dl melten butter Any other ingredient you …

Whats left in the kitchen on a Tuesday shrimp pasta

  After changing the theme I felt so happy about my food section that I right away wanted to take photos of more food and post more recipes. That resultet in ”Whats left in the kitchen on a Tuesday shrimp pasta”. Made today. So Martin cooked and I shot photographs. Whats in it then? Bean pasta, shrimp, cauliflower, cabbage, onion, broccoli stems, fish saus, fermented chili paste, Worcester shire sauce and honey. Sprinkled with black sesame seeds and sesame oil and basilica and coriander sprouts. Do I need to tell you that even a  Tuesday isn´t dull in this kitchen? Fry the chili paste and cabbage. Boil the cauliflower. Put the broccoli stems and onions in water. When the cabbage is done, add cauliflower, broccoli, onions and shrimp, add Worcester shire sauce, honey and fishsaus. Mix. Serve with a smile! Katarina ps. if you don´t have this ingredients, be creative about it, it will work anyway. a pasta never fails

Ceviche with lychee – pomegranate salsa

Two weeks ago Martin made ceviche. To see inspirational recipes, check below. Today Martin and me are heading for the Swedish Island Öland for a celebration of Martins grandfather turning 70. Katarina Ceviche and leche de tigre Ceviche made of cod with Martins secret leche de tigre (somethings must be kept a secret) Use 300 g of cod (frozen or fresh), left in a 3% salt-water in the fridge over night (500g water and 15 g salt) Slice a birds eye chili Three spruces of coriander leaves Then make and add your own leche de tigre and mix Cancha Roasted bigger sized corn Lychee – pomegranate salsa 12- 15 lychees (litchifrukter), cut into half and deseeded (urkärnade) 1 pomegranate (granatäpple), juice and seeds 3 green onions (salladslök), sliced thin or the same amount leek (purjolök) 1 fresh serrano or birds eye chili (thai chili), deseeded and sliced into small pieces juice from 1/2 of a lime   seasalt Cut the lychees into smaller pieces, split the pomegranate och squees the juice and seeds. Mix with …

Misosoup

Last week me and Martin had Misosoup. Martin was the chef,  but I was the one who ate it, of course. 😉 It tasted as it should but we both agreed that you need to give all Asian food more than one shot to learn how to cook it right, it is an art of it´s kind. Recipes is found below. Happy cooking! Katarina   Buy the ingredients in an Asian store. Kombu dashi Seagrass broth (sjögräs-buljong). 1 l water 20 g Kombu 5 Wakame algaes Put the ingridients in a bowl 12 hours in a fridge. Then heat until boilingpoint and strain (sila) the broth. Save the wakame algaes and broth for serving. Miso Use the dashi (the broth), boil yet again, add 3 table spoons of Miso (bough in an asian store). Add the ingredients you like. Martin used Wakame and tofu, with a Swedish twist of leek and radishes.

Sweden meets Mexico- tacos and pickled vegetables

Martin did a new variety of tacos Tuesday. In Sweden normally just meat and bread / chips with the Santa Maria taco spice served with cut vegetables and salsa and/ or guacamole that comes in a jar. This is what he added/changed, Rödkål – Red cabbage – with lime and chili Guacamole – avocado, garlic, chili, lime. Homemade. Tomatoes with onions, lime and chili So nice and what a difference to spice it up a little with basically some lime and red cabbage instead of small pieces of cucumber and lettuce. Katarina Canon 5D Mark iii, Sigma 50mm Art lens.

Piri Piri shrimps with sourdough bread and fried broccoli

I actually cooked a meal for Martin the other day (Sunday). Almost at least. He might have helped a little, but only a little! Monday/Tuesday/Wednesday Martin is at Skara with the other chef students visiting an importer of quality food of some kind. So what better than a recipe for these alone nighs!? The recipe is found below. ps. Yes I know, I need to clean my kitchen window. Realised that when editing.     Piri Piri Shrimps Use whatever shrimps you like. I use KRAV-branded (environmental friendly) shrimps from the North Sea/ Atlantic/ Barents cause that is what my store offers. I use a lot of Piri Piri but me and Martin enjoy very strong food. 2 persons 300 g frozen shrimps Piri piri (five-ten, depending on how strong food you like) Olive oil (a quarter of a bottle / litre maybe more, the shrimps should be covered in oil) Five to ten garlics Heat the olive oil on close to maximum (We have a stove that goes to 6, I use 4). Add …

Sourdough pizza

This week Martin made sourdough pizza. *yummie*. Martin normally just googles his recipes and changes them a bit. This recipe is from a blogger at the Swedish womens magazine, Amelia, Linda Lomelino. In the bottom you find her recipe or just click the link to see the full recipe on her blog. She includes the recipe of Tomato sauce and also the filling. This recipe just holds the dough because that is what Martin used. Martin makes his own tomato sauce from crushed tomatoes, boiling them and mixing them adding rosemary, thyme, garlic, salt and pepper. He prepare the dough in advance and keep it in the fridge in plastic. When I ask him he says that he makes the dough in the morning if having pizza in the evening. So enjoy your Sunday guys with this little recipe! Katarina       Recipe from Linda Lomelino at Amelia. Part from Lindas recipe: ” Sour dough pizza 2 pizzas Pizza dough 75 g sourdough starter 10 g olive oil 130 g water 250 g all purpose …

Last minute Christmas prep.- Mozartkugeln, Alfajores and wrapping gifts

The last of the Christmas preparation is always turned into a hectic frenzy of baking, cooking and wrapping. For my family this means mostly just choosing one Christmas candy kind that come in a box and then work the rest of the Christmas holiday. Last year on the other hand me and me mother prepared Mozart kulor (Mozartkugeln). This year we decided to make it a tradition. Last years photos can be found here. At the same time that me and mum prepared Mozartkugeln, Martin made Alfajores, a yummy Peruvian small cake. You can find both recipes down below. Mozartkulor Förslag på recept Recept från Arla 250 g nougat 400 g mandelmassa 300 g mörk choklad Skär nougaten i 25 lika stora bitar och rulla dem sedan till kulor. Riv mandelmassan och blanda med konjak eller juice. Dela massan i 25 bitar och platta ut dem till runda tunna plattor. Vi använde stansringar från Leilas webshop, men när vi inte hade några förra året använde vi snapsglas. Lägg nougatkulor på plattorna och rulla dem till …

Pärlans Hallonkola/ Raspberry Fudge

Last year Martin made a sensational home made raspberry fudge. He told me that this fudge used to be sold in a confectionary in Uppsala/Stockholm in the 70´s, called Pärlan. It was so famous that is was sold for 7sek (about a dollar) a piece. I don´t know if this is a true story about the Pärlans Hallonkola, but anyway, it is so worth it. Wednesday he made them again. You can find the recipe down below. Katarina   Recept Pärlans hallonkola 300 g hallon (ca 2,5 dl) 75 g glukos (ca 4 msk) 500 g strösocker (ca 6 dl) 250 g vispgrädde (2,5 dl) 20 g färskpressad citronsaft (ca 2 msk) 50 g smör Klä en form med bakplåtspapper. Blanda alla ingredienser i en tjockbottnad kastrull. Koka på medium hög värme och rör om konstant. När kolablandningen nått 127 grader, ta av kastrullen från värmen, och häll upp i formen. Låt svalna i rumstemperatur i 4-5 timmar innan du skär upp den. Slå in smörpapper och förvara torrt och svalt (kolla bilderna).   Recipe Pärlans …

A pasta made in kitchen-heaven – with salmon and fennel sauce

Last week Martin created a masterpiece when cooking. I felt like it came from kitchen heaven. You know that feeling right? Sometimes you just love something. But maybe you shouldn´t trust me on the other side, I add sugar to my pasta. Just sayin’ .. Well, to get to the point. Martin made pasta with salmon (we eat that a lot in Sweden) and fennel sauce. Fennel (fänkål) is a favorite of Martins and he also add this ingridient to his desserts. Now I just got back from my monthly meeting with the photoclub and managed to blackmail him into giving me this recipe.. Katarina Canon 5D Mark iii, 50mm Sigma lens, editing done in Lightroom   The recipe (as described by Martin) The sauce Onion and fennel Cut the onions into small pieces and the fennel into very thin slices. Fry in oil. Add cream and white wine or white wine vinegar. The rest put pasta, gravlax (raw spiced salmon), scallion and chives together with the sauce as seen in the picture. Done and done! Happy cooking …

How to make chiliflakes

This week has been a lot about food. Martin has made Kimchi, these chiliflakes, pasta with salmon in fennel-saus, mashed potatoes with cod in egg saus and baked sourdough bread. My portrait muse, my food muse. There will be more recipes in the future I assure you! I don´t think this one needs a written recipe, do you? Just look at the pictures and follow. But for dummies I have some written information down below.     How to make Chiliflakes You need 300g Spanish red pepper, a knife and an oven Cut the chilis as in the pictures, put in the owen on 70 degress celcius and dry. It is important that the chilis are spread wide over a owen baking tray. Leave the chilis in the oven over night or around 10 hours, until completely dry.   Now we are heading over to the neighbour for some coffee and horror- movies. Have a nice evening! Good luck! Katarina      

Kimchi – Mastering the arts of Korean cooking – third times a charm

Kimchi wasn´t that easy in the end. First try was dry as sand and smelled awful in the fridge. Take two was a (superstrong) success. Now Martin is making it again. The recipe follow in Swedish and English (my transl.) Martin has developed/changed and changed the recipe again. Through looking on a youtube video where some korean person was cooking he managed to get a better recipe than the Swedish one he found on the homepage of Ica last time. The below photos show us how the procedure looks.   A fun procedure where you should including your hands, Martin concludes. To start the process of fermentation! In the above photos Martins used a third of the below recipe. Katarina Recept Kål 2,7 kg kinakål, napa cabbage 135 g salt Dela kålet i 4 bitar längst stammen. Salta kålet mellan bladen noggrant och låt de ligga 30 minuter. Vänd sedan kålen, totalt 4 gånger. Skär av roten på kolet och skär i önskad storlek   Bas 500 g vatten 25 g sött rismjöl (Funkar med vetemjöl) 30 …

Food- Picante de Huevos

Made some Picante de huevos today. This simple recipe is my favorite of the week and I want to share it with you. Today I used: Sourdough bread, eggs, sugarsnaps, cream, salt, chili, garlic and oil The recipe for the hot eggs comes from my boyfriends aunt Elia in Peru, she used to do it for us when we where there but then it was different and tasted different due to the the fact that they have other ingredients in Peru. This is how you do it: 1. Heat a pan and pour some oil in it 2. Add chili and garlic (we use some dried chili Martin prepared) and fry it 3. Whip up some eggs with some cream (or milk, water) and some salt 4. Put in the pan together with the spices 5. Fry and stir at the same time. Don´t fry more than about a minute tops 6. Put on plate and fry the sour dough bread and the sugarsnaps in the same oil for a couple of minutes, until the …

kimchi- a bad smelling, heavenly tasting, Korean coleslaw

Our fridge smells like a bad nightmare. The reason is Martins making of (korean I think ) kimchi. A while ago our friends from Stockholm (if you remember) Carro and Marcus came and visited us. The same day Martin tried out a new recipe of the Korean kimchi. A salad, leavened and spiced, left out for a day and in the fridge for about a week later enjoyed mushy and tasty. I love Martins cooking and normally I would have though that this was a good idea, but, well, after a week the fridge in August, the fridge started smelling a lot. And I mean a lot! Last weekend when in Gothenburg we enjoyed real kimchi on a asian restaurant in Nordstan and that was very pleasent. The home made, not so much, but as the recipe from Ica says ”Do not despair if your first attempt making your own Korean kimchi are not perfect. If it smells and looks good, you can always use it in cooking.” Making your own Asian food when educated …