CatPoet

Yes I have and that one just made holes and a leather crust for me. It could be because I have domed lid on my pot. If I ever get a flat one I will try again.

Välkommen! I am further south then you but yes a Swede too. I hope you get a fun time here.

Dinner today, Crispy chicken fillets, oven fries, broccoli and corn salsa . A really lovely meal that we all enjoyed.

Oh I know what that is!! Pommes Lorette or as another old cookbook calls them Spanish potatoes. Here is the recipe I have used and I write it down as it is written. ½ kilo of cooked pressed potatoes , 2 tablespoon butter, 2 egg yolks. For the Panad ( do not know the English word for this) 1½ tablespoon butter, 150 ml water 4½ tablespoon flour, 1 egg. For deep frying: Lard/ dripping ( good, not rancid) or crown oil ( do not know what that is at all). The potato needs to be cooked with peel, then steamed ( put the pot back on the stove to evaporate) and peel while hot, let the children help. Rice the potato and weigh the purée. Pour back in the pot and let it steam off over a low fire. Stir constantly and add the egg yolks and butter and stir and set aside. Time to make the panad. Stir flour, butter and water to a soft paste over the fire and cook a few minutes until soft and smooth. If the helper is lazy this must be put through a fine mesh sieve , the panad must be smooth. Add the eggs and the panad is reheated while string, add the potato purée and season well. ( I guess add salt ). Add the batter to a strong piping bag with a nozzle not thicker then a pinky. Heat the oil until a soft wispy smoke and pipe the batter in, Do not overcrowd the pan nor pipe too long sausages. Serve with fish or meat. The other recipe doesn't salt the batter but adds the salt afterwards and has a little bit of cayenne in the batter and I mean little less then a 8 th of teaspoon.

King ofBaugette; Honestly, the challenges you have gotten hasnt really taken you out of you comfort zone. Wheat is a pretty easy flour to work with. I dare you to make a rye loaf, you can get my recipe for a mature rye loaf, takes five days to make, but worth it.

I never manage to make a no knead bread that is delicous , I have follow the instruction and the bread is stale one day after or in worse cases 2 hours after slicing it and also the crust is like leather. Kneading for me isnt that hard, I most often get a really yummy loaf that way, This is the corn loaf I ended up making yesterday. It shouldn't be slashed but have a lovely wash of buttermilk on top but my brain wasn't up to multi tasking last night, so talking to my oldest daughter on the phone meant that my brain went for the most common route, which is slashing. OOops, the other loaf split in half. The bread has a nice soft sponge and is really lovely to eat.

You are giving up too easily!! It took me four years to perfect my kladdkaka recipe. There must be away to make this happen!

GlorR: What about making your own twizzlers and deepfrying them?

Rotuts, that would be ace. Here you cant cook and drink if you are working, I asked about it when I was at the American style BBQ restaurant in town. They have to stay sober and they are trying to make good healthy choices with the grilled food. One of the skinny lads working there and I had good chat about it and yes all the guys are skinny or normal weight.

You can make any loaf that you want, just add yeast with the flour. I am pondering to make a Franska or a porridge loaf, the Franska uses what you have and a bit of butter and milk, the porridge loaf uses any porridge made of rolled grain, like rolled oats, rye flakes or barley. Do you want the recipes?

My daughter made me this birthday cake today or should I say, i baked the cake, made the rhubarb jam, custard , meringue, sliced half of the strawberries because she was sad mum wasn't getting a birthday cake. Then she and my brother filled, stacked and decorated the cake as a surprise for me when I was out for lunch with hubby,

But the frosting or glaze is what makes a normal cake a birthday cake.

Can we get George Clooney and Hellen Mirren in it and I am watching it.

We made Pork and Rhubarb curry that was so amazingly tasty, flavour and just perfect that we ate it all and then said , hrm didnt we take out the system camera to take some nice and food pictures today? Yeah, the food was too good so no picture but I be making this curry again!

When you end up in hospital for certain diseases you get what is called Sterilized germ free food, it taste bland has a texture of being cooked too long, but apparently nothing can grow in it. That is what they tell you. It also has this weird taste of chemicals.

My tomato plants leafs have started to curl weirdly and no the gowning season out door hasnt started yet. Any ideas? I will take picture tomorrow. The plants are watered, their roots are not sitting in water and I am getting buds.

I am talking with my friend, when he , yes a man, switch from being a BBQ chef to pastry chef , he lost in 1 year 25 kilos in weight just because he didnt have time to drink or eat at the job, he prefers pastry chef to BBQ Chef.

I never used peroxide, dont even know if I can buy it here in normal store, bleach is only in the bathroom and in rare occasions, I have cleaned my whole life with pine oil soap, it standard here it kills most of the bad bugs and keeps the good guys around and I will not change that. It is none toxic and good for the environment. Trust me when I tell you sterilized food taste horrible, trust me bacteria free food has no good mouth feel or taste.

Pastry chef live in another culture then BBQ chefs, less alcohol and more stress ( that is what a friend who worked both says).

I made "chicken Tinga" from a Swedish recipe note I found in the store, I did dump up the amount of heat, because 1/8 teaspoon of ground chipotle isn't enough. Yes I well know it isnt at all like the real thing but my husband liked it. I so miss getting hold of Mexican Chorizo, sadly the butcher where I used to live doesnt make it any more and well I havent found a recipe for it either. *sigh* Me and the kid had chicken ala king minus mushrooms and with rice.

It says with big letters that it doesnt contain coumarin, which is part of the flavouring in tonka beans and cinnamon, to me this is odd. Proper vanilla doesn't contain coumarin so why do they have that on the bottle?

Water, heat and hot water is covered by my rent, so not much I can do there. My fridge is low energy for its time and it isnt old, I think they said 5 years max, they change fridge and freezes here every 10 years because a new fridge freezer is much more economical for every one involved. My stove is also low energy for when it was put in, that I think is 6 years old but I am not sure. All light bulbs are LED or Energy saving bulbs, I turn on the light as late as possible and turn it off when I leave the room, yes most of our apartment is in darkness at night.

Yes, just raw rhubarb straight into the batter , because the cake will be in for 50 min all in all, the rhubarb will becomes moist and lovely. Most rhubarb recipes used raw rhubarb, well not the rhubarb spring rolls but most pies do.

This is the best translation I can do tonight, I been talking in my home dialect and then my brain goes a bit wonky. My favourite thing with rhubarb is Rhubarb melt, just rhubarb and sugar in a sauce pan cooked until it gone soft and gooey and then you just pour it over ice cream, yum. Rhubarb Meringue pie. Pie 1 egg + 3 eggyolks 200 ml caster sugar 1 teaspon vanilla 2 teaspoon baking powder 250 ml flour 50 gram butter 500 gram of rhubarb 25 - 50 ml sugar 2 teaspoon corn starch or potato starch Meringue 3 egg white 150 ml caster sugar. Heat the oven to 175 C. Melt the butter and set a side. Prepare a spring form with a paper in the bottom and grease and dust the sides. Peel and cut the rhubarb. Mix flour and baking powder, Whisk the eggs, sugar and vanilla until thick and pale. Fold in the flour and butter. Pour the batter in to spring form. Flatten it out. Taste the rhubarb, add the right amount of sugar to the rhubarb and add the starch and stir until coated. Add the rhubarb to the batter, just lay it on top , in one level layer. Bake in the cooler part of the oven for 30 minute. When it is 15 minute left , make the meringue, whisk the egg white to stiff peaks, add the sugar a little at the time until glossy and no longer gritty. When the 30 mins are up, spread the meringue on top of the cake and bake for 20- 25 minute more.

I will translate the recipe, can you can get hold of potato starch?