Monday, March 25, 2013

1684 - The Waffle day!

Today we Swedes are celebrating the the national Waffle day. What an amazing day for a delicious waffle! We will treat you to a classic one with strawberry jam and vanilla ice cream!

The 25th of March began to be celebrated in the year of 1684, then in the memory of Virgin Mary. So, it is a Christian tradition to celebrate this day because it was on this date that the archangel Gabriel told Mary that she was pregnant with baby Jesus. The day is called ”Vårfrudagen” in Swedish and it is celebrated nine months before Christmas and the birth of Jesus. This day has given rise to what we Swedes often refer to as the Waffle day -  ”Våffeldagen” (Vårfrudagen).

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Waffles (this recipe makes about eight of them…)

3 1/2 dl wheat flour

2 teaspoons of baking soda

4 dl milk

100 grams melted butter

Some vanilla ice cream and/or whipped cream

Strawberry jam

  1. Mix the dry ingredients in a bowl.
  2. Pour in the milk and the melted butter that has been cooled down for a while.
  3. Put some butter in the pre-heated waffle iron.
  4. Pour in the waffle mix and wait until the waffle has gotten a nice color! 
  5. Serve with ice cream and jam! Mums=)

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Tuesday, March 19, 2013
Lunch tip of the day is a wonderful pasta with yellow trumpet mushrooms and chanterelles I was fortunate to be treated to this weekend! Many plus points to the awesome (and handsome) chef! :)

Lunch tip of the day is a wonderful pasta with yellow trumpet mushrooms and chanterelles I was fortunate to be treated to this weekend! Many plus points to the awesome (and handsome) chef! :)

Thursday, March 14, 2013
Restaurant tip! If you’re in Stockholm and don’t know where to go for dinner “le Rouge” in gamla stan will not dissapoint you! Romantic, cosy and absolutly delicious!

Restaurant tip! If you’re in Stockholm and don’t know where to go for dinner “le Rouge” in gamla stan will not dissapoint you! Romantic, cosy and absolutly delicious!

Wednesday, March 13, 2013
Lunch tip of the day is to have a steak tartare which basically is a raw hamburger of finely minced beef. It is here served with red onion, red beet, caprice, dijon mustard and a raw egg york. One of my favourites! Plain awesomeness… Klostergatan is the restaurant in Lund where you find this baby.

Lunch tip of the day is to have a steak tartare which basically is a raw hamburger of finely minced beef. It is here served with red onion, red beet, caprice, dijon mustard and a raw egg york. One of my favourites! Plain awesomeness… Klostergatan is the restaurant in Lund where you find this baby.

Tuesday, March 12, 2013
Lunch tip of the day is to have a shrimp sandwich! Sometimes nothing else seems to do it. There is a Swedish expression called “slide in on a shrimp sandwich”, and it’s true. When you had one everything seems to come your way. So, people treat yourself to one today!

Lunch tip of the day is to have a shrimp sandwich! Sometimes nothing else seems to do it. There is a Swedish expression called “slide in on a shrimp sandwich”, and it’s true. When you had one everything seems to come your way. So, people treat yourself to one today!

Sunday, March 10, 2013

Pasta Penne goes Big Mac!

Today, Meal of the Year takes pasta penne and turn a bunch of simple ingredients to a colorful and tasty dish! The idea behind this dish is to present it in a non conventional way, so you can almost ad any ingredient that you find nice and tasteful… Put the pasta penne on a row and then ad the ingredients that you wish. Then put another row of penne and top of with a final layer of ingredients.

I used:

Pasta penne
1/2 red onion
Some cocktail tomatoes
Cream
Bacon
Salt & Pepper

Friday, March 8, 2013

1754 - The year of the amazingly fine and almighty meatball

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Shame on us! Meatballs is almost the most typical ”Swedish” dish there is and we have not given you guys a recipe yet…! So here it comes, and we promise you that this one is a really good one. You will not get disappointed, the waiting was worth it=)

The meatball was introduced in Sweden somewhere in the 18th century, probably after Karl XII’s return from the Ottoman empire in the good old days. The first documented recipe for meatballs is from 1754 in Kajsa Warg’s cookbook from the same year. They were probably without onion in them though since it first was used in meatball recipes in the beginning of the 20th century.

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This is for about 3-4 persons

For the meatballs…

500 gram minced beef or minced meat

1 egg

1 onion

1 clove of garlic

2 tbsp wheat flour

1/2 dl cream

salt & black pepper

butter

For the mashed potatoes…

About 8 normally sized potatoes

1/2 dl milk

4 tbsp butter

salt, black pepper and grounded nutmeg

For the sauce…

2 dl cream

1/2 stock cube

3 tbsp water

wheat flour

soy

salt & pepper

  1. Peel the potatoes and cut them in equally sized pieces. Boil them until they are really soft.
  2. Grate the onion on and then mix with the rest of the ingredients for the meatballs in a bowl. Make balls of the minced meat in the size of about 2 tablespoons and then fry them in a pan with butter on medium heat. Do not fry them too hard, it is really good if they still are a bit soft and juicy in the middle!
  3. Pour the cream into the pan you have fried the meatballs in and let it cook with the stock, water, soy and the spices for a minute or so. Put some wheat flour in the sauce if you would like it to get thicker. Strain the sauce if you want it completely smooth.
  4. Pour the water out of the pot with potatoes and then put the butter, milk and spices in and start to mash it together. PersonallyI like it if the mashed potatoes still have some pieces in it, but it is up to you.
  5. Serve with lingonberries! Now you have a really Swedish dish to bite into! Smaklig måltid!

imagePeeling the potatoes…

imageGrating the onion!

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Mixing the ingredients…

Lunch tip of the day… People, it’s friday again! Time to celebrate! So, why not start early today with a cold beer and a nice pad thai for lunch? And of course, do not forget to have some fika as we recommended yesterday. You’ll need to have a good base to cope with all the partying this weekend! Just go bananas! Have an awesome weekend everyone, take care.

Lunch tip of the day… People, it’s friday again! Time to celebrate! So, why not start early today with a cold beer and a nice pad thai for lunch? And of course, do not forget to have some fika as we recommended yesterday. You’ll need to have a good base to cope with all the partying this weekend! Just go bananas! Have an awesome weekend everyone, take care.

Thursday, March 7, 2013

A tribute to the carrot

Tonight Meal of the Year makes a tribute to the carrot.  Usually the carrot is orange in color but purple, red, white, and yellow varieties exist. The orange color comes from carotene, which turns into vitamin A in humans. A long lived myth is that you get better sight if you eat carrots. That is not entirely true if you already have good sight and the myth might come from that lack of A-vitamin may affect your sight negative. Now, let’s cook some carrot soup!

You need for 4 portions:

5 carrots
1 onion
2 potatoes
2 cloves of garlic
2 tsp fresh grated ginger
1 pinch cayenne pepper
1 pinch of turmeric
1 chicken stock cube
6 cups water to chicken stock cube
1 lime
2,5 dl cream
2 tbsp olive oil
salt and pepper

1. Peel and chop carrots, potatoes, garlic and the onion into quite small pieces.

2. Heat the oil in a saucepan. Fry the carrot, onion and potato. Add the ginger, garlic, cayenne and turmeric.

3. Add the stock cube and water. Simmer with the lid on for about 15 minutes, until the vegetables are soft.

4. Blend the soup with a hand blender or food processor.

5. Squeeze in the juice from the lime. Add the cream and heat the soup without letting it boil and season with salt and pepper.

 

Enjoy!