This weekend I managed to dig up the last potatoes, perhaps 6 kgs or so, and made the Ostrogothian national dish "Raggmunk" (potato pancake). Yummy!
200 mL oat flour
A pinch of salt
400 mL milk
0,8 kgs potatoes
Lots of butter
Whisk flour, salt and milk to a smooth mix. Then add the eggs and whisk some more. Peel the potatoes and grate them roughly, preferably with the food processor. Add to the pancake mix. Fry in a pan, like a thick pancake, with lots of butter. Serve with lingonberry jam and fried bacon.
When you have 5 zucchinis overtaking your small vegetable garden, and have a difficulty to throw away things, you spend most of your days in the kitchen trying to save what can be saved. I'm drowning right now. But it's also a lot of fun!
Makes 8 small cans.
A word regarding acetic acid; acetic acid has a very low pH and shall thus be poured into water, absolutely never ever the other way around. You should also wear safety glasses when doing this. Rinse with lots of fresh water if you accidentally spill. Do not use kitchen utensils made of aluminium.
If you cannot find vinegar with 12% acetic acid you have to re-calculate the amount of water needed; more water and less vinegar if the % is higher, less water and more vinegar if the % is lower.
If you work with aseptic technique and sterilise the cans properly, this pickle will last for years unless the cans are opened.
approx. 2 kg zucchini (1.2-1.5 kg when peeled and cleared)
300 mL distilled vinegar (acetic acid 12% - very important!)
450 mL water
1.5 kg sugar
peel from 1 organic lemon
1 thumb size of fresh peeled ginger
This time of year I try to empty the freezer, therefor I bake lots of pie whenever the urge for happiness and energy is in demand.
Two Crumble Pies, serves 12-16
150 mL brown sugar
150 mL almond flour
250 mL gluten-free flour mix (pre-made)
250 g butter
100 mL sunflower seeds
100 mL pumpkin seeds
500 mL rolled oats
1-1.4 kg wild berries, frozen or fresh (blueberries, raspberries, blackberries etc)
30 mL (potato) starch
Today is the last day of the Swedish Christmas. On Knut’s Day we take down all the Christmas decorations and throw out the tree. We throw a little party where we eat any remaining Christmas biscuits and candy, and dance around the tree singing traditional songs.
I’m super busy writing the last pages on my examination essay, it’s due today. Therefore all I have time for is making crepes. In Sweden we typically serve them with lingonberry jam.
Gluten-free Swedish crepes, makes more than 15
400-500 mL oat flour, finely ground
400 mL milk
50-75 grams butter
After several days with Christmas dinners and leftovers, all I long for is something light and fresh. Like fruit salad. Super simple, and everyone likes it. Just take whatever fresh and dried fruit you have left in your fruit basket. Serve as it is or with some vanilla ice cream.
Fruit salad, makes 6-8 servings
Lemon juice (from half a lemon or a bottle)
Half a box of physalis
Dried cranberries and/or finely chopped figs and/or dades
Dried pumpkin seeds and/or sunflower seeds
The last elk meat of this season was turned into meatloaves today. Serve with mashed potatoes, or even better, equal parts potatoes and Jerusalem artichokes. Super simple, just add lots of cream to the boiled rooties, season with salt and white pepper and give it a good beat.
This recipe makes more than 100 meatballs, or 15 large hamburgers or small meatloaves (or 1 very large meatloaf).
100 mL rolled oats
150 mL milk
1 mL white pepper
1 tbsp rosemary
1 tbsp chervil
1 tbsp marjoram
1 tbsp tarragon
1 000 g minced meat from European elk
500 g minced pork
1 ½ tbsp salt
2 small eggs
When baking, always use the scale! Baking is chemistry, cooking is art.
Makes approx. 150 (or 4 baking sheets)
170 g brown sugar
50 g syrup
75 g butter
2 tbsp ground ginger
3 tbsp ground cinnamon
2 tbsp ground cardamom
2 tbsp ground cloves
A pinch of salt
1 tbsp bicarbonate
1 tbsp ground psyllium seed husks
135 g oat flour
90 g buckwheat flour
45 g almond flour
November is usually grey and dull, but today the first snow came! High time to harvest the last Jerusalem artichokes before the soil freezes. I dug up several kilos, so guess who’s cooking tonight.
My best Root Veggie Soup, 6-8 servings
500 grams of carrots
500 grams of Jerusalem artichokes
2 large yellow onions
2 garlic cloves
1 thumb size of fresh ginger
2 mL hot paprika powder
2 mL turmeric (for a nice yellow colour)
2 veggie stock cubes
10-12 dL water
approx. 3 dL whipping cream
juice from 1 lemon
Peel all veggies. Cut in pieces. Put in a large pan, cover with water. Crumb the stock cubes and add the spices. Boil for 15-20 min. Mix in a blender. Add cream and taste with lemon juice.
And yes, the spade has a beautiful pattern by William Morris.
Surface pattern designer who loves folk art, gardening and the good things in life.