CatPoet

Pannacotta can be made in simple plastic mugs and then turned out, it doesn't have to be heart shaped but then use a red fruit pure or coulis on the plate. What fruits are in season right now?

Thanks for the Crepes, I use my mobilephone's camera, that is better then nothing. Today I made a dried chili curry for my husband, his lips went numb. So no complaints about meek curries any more.

Thanks for the crepes: Most of the best books does not have pictures in them...

I am not pleased with my kitchen, the light is horrible in winter and as soon as car goes over the rail road crossing, the cameras get problems due to the head light and we get blinded unless we have the blind shut. I need to turn the light on at 10 in the morning to see anything . MEH. Not pleased at all. My dinner plate yesterday, greens, ham steak, cold sauce and baked potatoes. We really loved it My daughters plate, she added on everything she wanted to eat, it is mostly potatoes, vegetables and sauce with little meat. I think my kid kills the myth that kids dont eat vegetables.

JoNorvelle: Welcome to bread pictures anonymous, this is the first of many pictures. Sorry for the crappy picture, but it is winter hardly any good light in this home and I couldnt drag out my system camera since my daughter was sleeping in that room. This is a carrot and potato loaf, there is small speckles of orange in the bread and it is a soft crust bread , really tasty.

Also kneading can make a sticky dough, no sticky but people these days are afraid of kneading, which is sad because it produces such lovely sponge. I always says, use you hands when making bread and don't follow the recipe blindly, because flour is not the same all over the world.

I use this, http://www.foodnetwork.com/recipes/claire-robinson/flourless-peanut-butter-cookies-recipe.html and you need to find a none sweetened all natural peanut butter or they get too sweet. I dipped them in dark chocolae and skipped the salt on top.

Adults are as picky as kids, the only difference is that adults are polite and suffer in silence , while kids do not. I know some one who refuses to eat same shaped vegetables on her plate, if the greens are batons the orange has to be round and vice versa. So far I haven't gotten said person to try any white, yellow or purple vegetable. I have to grate and hide if I want the flavours out of some veggies. *sigh*

Rotus: dont tell any one, it is the same recipe as Swedish meatballs.

Here are some dinners we have had recently. Swedish meatloaf with lingon preserve, gravy, baked carrots, peas and potatoes. Swedish meatloaf doesnt contain ketchup or has a coating of ketchup or BBQ sauce, it either bacon or soy sauce with butter brushed on it. Cottage pie from my Scottish cookbook, it has lots of veggies.

Anna the dough holds for 3 days in the fridge, so it can be spread out over days .

Anna, this used to be a recipe I loved before I got intolerant to citrus, it called Cobblestones and is a Danish recipe. My Danish side left Denmark in 1935 and never returned so the recipe is old. Cobblestones 50 cookies 250 gram of honey 150 ml of brown sugar 75 gram butter 2 teaspoon cinnamon 1 teaspoon ground ginger zest of one orange 100 gram almonds ground 50 gram succade or candied orange peel 1 whole egg 1 egg yolk 2 teaspoon baking soda 600 ml self raising flour In a thick bottom pan, melt honey, brown sugar and butter. Remove the pot from the heat and ground almond,finely chopped succade or candied orange peel, cinnamon,ginger and zest. Stir with a spoon until combined. Whisk egg and egg yolk in a separate bowl and add to the mix. Add the flour + baking soda and stir in . Wrap in plastic and leave to mature over night in the fridge. Next day roll the dough out to ½ cm thick and cut round circles . Bake at 200 C for about 8 minutes. Leave to cool on a rack. If you want to you can ice them too 200 ml icing sugar the juice of one orange. Mix and spread on the cookies.

Did any one try the chocolate pot noodles, when they existed? I remember Nissin making creamy sauces for their noodles and it didnt catch on here in Sweden.

We brine or cure Ham hock and then cook it for soups, lovely salty broth with pea or lentil soup. I also love it in Rutabaga mash. Yum.

My husband had The Masochist Vindaloo, he is no longer complaining that my curries are too mild , yes it was painfully hot but he said the spices where balanced with the heat. Me and little one had butter chicken and that was good enough for us.

Chocolate yoghurt cake with chocolate marshmallow glaze. I used left over mango yoghurt, it has real mango in it and that gave the cake a rich fruity chocolate flavour, it is dense but still moist and soft, it is a really lovely cake even though the chocolate flavour is very mild. The glaze is sticky, chocolatey and sweet. I normally do not glaze cakes because it becomes a mess and with a 2½ year old wanting to help that is normally mission impossible.

I do love my old cookbooks and most of them are very fun to read, how ever this one uses for example tanke = thought näve = fist/hand and kast = throw as measurement which means I need to grab another cookbook to get the right amounts.

I'm reading a old cookbook recommended by my father on how to pickle herring and trying to translate it for gfron, This one at least dont ask for a oak drum to pickle the herring in, it is bit hard because the cooking terms are old but it is fun to read anyway.

My American friend's daughter is the popular girl in school and she uses her powers for good or should we say weird. She manage to make it popular to eat vegetables and fruit instead of candy and chips. The cool kids drinks water with lemon or cucumber in it not soda and also do yoga, She is aiming for president as adult.. Here in Sweden age 1½- 16 is the same food, since we dont really have kids or adult food here and also no ban on knifes and forks in schools as some American schools have ( not all but some). I think Nicola Graimes has good cookbook, I am not 100% of the name but my friend with the popular kid has given me some good recipes from chef called Nicola.

My husband and daughter had this for lunch, it is left over chili on a nacho with cheese and cream fraiche.

Fusion food! I didnt want more food from the Mexico and Texas today it been a bit too much lately so we ended up with chicken fried and then coated in all Asian sauces I had and then served with vegetables, tortilla and sweet and sour chili sauce or hoisin. Turned out really yummy and had a fresh feel and not too hot.

We had chili with toppings today. I just added left over unsmoked bacon, ground beef and 1 spice sausage with beer and tomatoes and spices, turned out really yummy. How ever no pictures due to my daughter being a little madame today and well my ears are ringing and I am tired.

I made this amazing pasta sauce with chicken, tomato passata , green tomatoes, onion, garlic, sun-dried tomatoes, chicken stock and creme fraiche and then boiled the spaghetti we just had bought and the room was filled with a dank smell, like a old house basement with hint of dry rot attic. I dont know what was wrong the pasta, a well know brand and it stank. So no pasta for us, I rescued the dinner by putting it in to pita breads with some lettuce.

That looks like her, but with a bit more red hair. I did see Sandra Lee this morning, heck knows what channel they are trying to get me to add to my channel list because it only weird cooking programs and religious stuff.

Nissin or Samyang ramen is what I go for because fresh ramen well I think it is 4 hour west of me or 6 hour north where there is a place that sell fresh, I am most likely the odd one, but I like sour noodle soup, Mrs Sakura taught me that and that is what I like,