CatPoet

Swedish gingerbread topped with Stilton or roquefort, used to be my favourite now they would be the death of me. but they are still lovely for those who can eat them.

I like the purple and yellow ones too, they look cool and have a slightly different taste.

Jenny: cauliflower season is over now, so it is a year before I make it again.

We had fried salted pork with potatoes and heinz beans.. I was supposed to go food shopping but no one is well enough to help me, so we are going through the pantry eating what we can find.

I do make Cauliflower baked under cheese sauce, bread crumbs and bacon crisp once a year, when the cauliflower is just in season. I love it.

Quark cake is the origin of the American cheese cake. Quark makes cinnamon rolls divine.

Kim I hope so too, I am just so tired being ill or that my daughter is ill. I am going to make something with lingon and beef today, I think.

We been ill on and off for about a month now, due to my muscle disease I am now out of energy and everything feels like running a marathon and then climbing mount Everest. So today I manage to make Mos och korvören, Mash and Cash in English. Served with mustard, ketchup, peas and Boston gurka ( Boston cucumber) it is a relish made from cucumbers, onions, bell peppers and mustard seed, everything is pickled in vinegar and it is really yummy.

The favourite fillings for the hot pockets in this house is Spagbol sauce (sauce bolognese ), potato and pea samosas, Indian pie filling, pork and apple and steak & ale with tatties. I also like ham, feta cheese, tomatoes , leek and olives in mine.

In my recipe you can change the chipotle paste with liquid smoke.

Home made hot pockets or pasties to reheat. It just a meal in bread and they are easily reheated and can be served with a salad and it not that unhealthy since you can put anything in and use a normal bread dough.

Salted chipotle almonds 200 gram whole almonds with skin 200 ml water 4 teaspoon salt 1/2 - 1 teaspoon chipotle paste. Heat up the water, salt and chipotle paste i a pot , until the salt is dissolved. Add the almonds, sett aside for 2- 5 min. Drain and lay on tray with baking paper and bake for 5-10 min 400 F, until roasted and golden.

I would do alternating layers of raspberry jam or jellie and dark chocolate ganache instead of mixing it. Good raspberry jam can be amazing, trust me.

Kalle on a sandwich as a normal person would eat it. Odd thing to have in krustades, really odd for me, I most often get that at new year with a thick sauce with ham or ham.

So long it isnt double cream both single and whipping works, friends has tested it. I did it with single when I was in Scotland for Christmas.

http://catpuss.deviantart.com/art/Svedala-Blues-123902798 This is a sandwich I have made and this is a very common open faced sandwich. By the way Smörrebröd can be anything on a slab of bread, it is a Danish word that is the same as sandwich, just means butter bread and they are famous for their sandwiches. We are pondering next summer to go to Denmark over the day and I will try to get my husband to eat a lovely leverpaté with bacon sandwich.

One packet dry is the same as 50 gram fresh. I was ponder to use fresh but I went for the dry instead. I will make these again in 14 days. My husband as asked for my poppy loaf so I be making that to night.

We make mash with carrot, swede, potato and reduced pork broth which is heaven for boiled ham hock.

http://forums.egullet.org/topic/149950-swedish-gingerbreads/ and these are the ones I eat.

These are my favourite gingerbreads for Christmas. I have had them as long as I can remember. Swedish gingerbreads are thin and crispy and take 2 days to do, because the dough needs to mature and trust me when I say the maturing makes all the difference. Pepparkakor ca 100 biscuits 100 gram butter 250 ml brown sugar 100 ml golden syrup or pure cane sugar syrup or ljus sirap or honey 100 ml cream 2 teaspoon ground ginger 2 teaspoon ground cinnamon 2 teaspoon ground clove 2 teaspoon bicarbonate soda / baking soda about 850 ml flour Cream butter , sugar and syrup in a bowl. Add cream and spices and combine. Mix 400 ml flour with the bicarb and combine. Now add as much flour as you need to get a soft, smooth and slightly tacky dough. Wrap in plastic and leave for at least 8 hours. Now dived the dough into 2 balls, dust with flour and start rolling one of the doughs out thin, cut out shapes and lay them on a baking tray with baking paper. Bake at 200 C or 175 C in fan assisted oven for 8 minutes. You need to keep an eye on them, they go from perfect to burnt rather quickly. Leave to cook on tea towel or a rack. Oh and if you after 100 biscuits still have dough left and dont want to bake more, you can pop it back in the fridge, it holds for 4 days or you can freeze it.

Radio cake 200 gram of coconut oil ( ours is hard and in brick form) 200 gram of good dark chocolate 2 eggs or the equivalent of two from pasteurized eggs in a bottle . 300 ml icing/ powdered sugar 30 rich tea biscuits or similar. Take a 1 litre loaf in or container with plastic wrap. Chop chocolate into bits. In a pot melt coconut oil and chocolate, do this gentle. Set a side. Whisk the sugar and eggs airy and then slowly incorporate the chocolate mixture. Pour a little of the mixture into the tin. add a layer of biscuits and then a layer of chocolate. Keep going until no more mixture and you ended with a chocolate layer. Leave to set in the fridge. Serve in thin slices with a cop of coffee or tea.

Gingerbread house dough 300 ml sugar 200 ml golden treacle / honey/ dark corn syrup or Swedish Ljus sirap 100 gram butter 1 tablespoon cinnamon 1 tablespoon ground ginger 1 tablespoon ground clove 300 ml milk 1 tablespoon bicarb 1-1.2 kilo of flour In a pot mix sugar, treacle, butter and heat until butter is melted, add the milk and the spices , leave to cool. Now Add 1 cup flour mixed with the bicarb to big bowl, pour over the spicesugar mixture and with your hand work in as much flour you will need. The dough should be slightly tacky but elastic and smooth. Wrap in a plastic wrap or in a plastic bag and leave to mature for at least 24 hours. When baking a house, divide the dough in four balls , roll out the dough to fit the cookie sheet/ baking tray and after you place the whole slab on it cut out the house. That keeps it from going wonky. Bake the house parts at 175 C for 10 - 15 min for lager parts and smaller 5- 7 min.

Sylvia: This is 10 buffet portions or 4 dinner portions. 250 gram fresh crispy kale, sliced in ribbons 1 orange peeled and sliced in bit sized pieces 1/4 cup good organic raisins. 1 apple cut into bite size piece or 1 white / silver onion thinly sliced. 1/4 cup split almonds or walnuts Mix into large bowl and leave for moment and then toss again, toss before serving,. You can have a dressing, we never did because the juices from the orange used to be enough. Dressing 1 tablespoon of soft runny honey 2 tablespoon of lemon juice 3 tablespoon of orange juice 3 tablespoon of olive oil or rapeseed oil A pinch of salt and pepper. Shake or whisk until combined and pour over the salad.

Thanks Liu... but yes Odin is one of the names but in Sweden we use Oden. Oh Japanese hotpots sounds lovely.

My Lebanese Christian friends also have lamb leg for Christmas, a whole roasted with Rosemary / oregano , garlic and served with pomegranate salad among other things and sun dried olives.