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Raggmunk, the Perfect Comfort Food

24/10/2017

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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
2 eggs
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.
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Pickled zucchini/squash/pumpkin

8/8/2017

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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!
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Crazy zucchini plants.
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
  1. Cut the top and bottom of the zucchini. Cut in half and peel. Then cut in half lengthwise. Remove the seeds and the stringy parts using a small spoon. Cut in pieces 1-1.5 cm in size.
  2. Bring out a large cooking pot (made of stainless steel). Pour water, vinegar and sugar and bring to the boil.
  3. Add the zucchini and let it boil for 20-30 minutes, until the pieces clear up.
  4. Peel off the fresh ginger and finely slice. Wash the lemon in warm water and peel of the yellow skin (try to avoid the whiteness). Finely slice the peel.
  5. Use a skimmer to remove the zucchini and pour in sterilised cans.
  6. Add the finely sliced ginger and lemon peel to the vinegar syrup and let it boil for another 20-30 minutes. It shall be sticky when ready.
  7. Let the vinegar syrup cool down a little, and then pour over the zucchini, almost to the edge. Put the lid on.
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Canned pickled zucchini
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Crumble Pie

4/4/2017

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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
  1. Mix sugar, almond flour, flour mix and butter. Either by hand or in a mixer.
  2. Add seeds and rolled oats. Mix in gently by hand. Add extra rolled oats if necessary to get a crumble.
  3. Divide the berries in two oven proof dishes (500-750 grams each, depending on size). Sprinkle over starch using a sieve. Divide the crumble i two and sprinkle over each dish.
  4. Bake in 200 degrees C in about 30 min.
  5. Serve with vanilla ice cream or custard.
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The last day of Christmas

13/1/2017

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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
 
7 eggs
400-500 mL oat flour, finely ground
400 mL milk
50-75 grams butter

  1. Break the eggs and gently whisk them.
  2. Add flour, a little at a time while whisking. Make sure all lumps are resolved.
  3. Keep whisking and add the milk.
  4. Fry in butter, at medium heat, in a griddle. .
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Fruit salad

30/12/2016

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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
2 oranges
2 persimmons
2 apples
2 bananas
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
  1. Peel off the oranges with a sharp knife and remove all skin. Cut out the segments, and divide in two or three pieces. Squeeze out the juice from the leftover parts.  
  2. Wash off the persimmons and cut in pieces.
  3. Peel the apples and bananas and cut in pieces.
  4. Mix all fresh fruit pieces in a bowl and pour over juice.
  5. Wash the physalis and cut in halves. Add to the fruit mix.
  6. Sprinkle over some dried fruit and seeds.
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Wild meatballs

22/11/2016

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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 
  1. Gently crush the rolled oats and put in a small bowl. Pour over milk. Grind the herbs and add to the bowl.
  2. Work the minced meat with salt to a homogeneous mixture.
  3. Add the oats and milk mixture. Last add the eggs and work to a homogeneous mixture.
  4. Put the oven to 225°C/440°F. Make the desired shapes and put on greaseproof paper. Bake meatballs for 5 min, hamburgers or small meatloaves for 10 min.
  5. Before serving, fry with butter a few minutes to get a nice colour.
  6. For a large meatloaf, put a meat thermometer in the centre and bake in the oven for about 45 min, until the inner temperature reaches at least 70°C/160°F.
elk mini meatloves
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Gingerbread

21/11/2016

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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
1 egg
  1. Stir sugar and syrup in a saucepan at medium heat. Add butter. When the butter is melted, add spices. Remove from the heat and let it cool down.
  2. Mix the remaining dry ingredients well. Add to the saucepan and knead to form crumbly dough.
  3. Lastly add the egg and knead to form smooth dough. If necessary, add extra buckwheat to form the dough.
  4. Let the dough rest for about an hour in the fridge.
  5. Put the oven to 165°C/330°F. Roll the dough, 2-3 mm thick, and punch out figures. Bake on greaseproof paper for 6 min.
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Root Veggie Soup

6/11/2016

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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
5 potatoes
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.
Bild
And yes, the spade has a beautiful pattern by William Morris.
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    Surface pattern designer who loves folk art, gardening and the good things in life.

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