All posts tagged: Recept

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 …

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 …

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 …

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 …

Croissants

Sometimes it´s just amazing having a chef as a boyfriend. Thats until you look yourself in the mirror trying to get into those skinny jeans that doesn´t really fit anymore. But for the meantime, when he is baking croissants my heart stops and I don´t wan´t to stop eating, forgetting those skinny jeans. Look at the picture and you will see. Of course you shall serve your croissants with a steaming cup of hot coffee. The recipe is down below and written in Swedish and English. Katarina Canon EOS 5D mark 3, 50 mm f1,8, photo ed in Lightroom. Smördeg 800g vatten 1600g vetemjöl 200g smör 50g citronsaft 40g havssalt Blanda på låg växel ca 3 min. Plasta och kyl över natten. 1400 osaltat smör 400g vetemjöl. Blanda och forma till en platta och vik in i degen. Kyl. Dag 1. Slå 1 st 3-slag. Vila. Slå 1 st 4-slag. Vila. Dag 2. Slå 1 st 3-slag. Vila. Slå 1 st 4-slag. Vila. Kavla ner till ca 4-5 mm. Croissanter– Skär i trekanter och rulla …