CatPoet

Afn: we have our fill even though we dont eat that much. And we have learned to eat slower since over eating most often come from eating too fast . Enjoy every bit we take out of the sweets we have,hence I make it as high end ingredients I can afford. And I have bought all my tins on Amazon.co.uk, the mini version are too expensive in Sweden and even with shipping I pay less. I do some where have a apple recipe that takes 2 pounds of apples and cook it down for a pie or just 2 pounds of apple in a crumble pie for 6 servings.

Smithy, I love this cake and it does take 1 hour even if it smells done after 30 min. Just remember to slice length way, just like it cake and if you want to be different you can make a stripy cake by using the sockerkake recipe and alternating the layer of white and chocolate cake. If you wonder why the long name in English, well farmor means father's mother and for the other type of granny it is mormor ( mother´s mother).

I make half or a quarter of the sweet recipes, I have gotten tins that suit making smaller amounts of cake and sum such. Funny part is, big pie or small pie, we eat the same amount, half a pie , shows you how much you eat with your eyes and we are two adults and 1 kid. I also dont do "American cookies", those in my world HUGE cookies, I make the old Swedish ones that are small about a less then a inch a cross. I also make my muffins in old muffin tins, which makes them the size of a ping pong ball. And I am fat and I cant change that, due to medical reason , the doctor has said I am fine, I am healthy minus the medical problem I do have.

Swedish meatballs are my go to meal. It is easy to freeze and re heat and you can have mash, potatoes, macaronis or vegetable stew with them. I also do pancake roll ups with meat sauce and cheese sauce on top and curries.

Farmors Chokladkaka ( Paternal grandmother's chocolate cake ) 100 ml unsweetened cocoa powder 225 ml milk 125 ml sugar 125 grams butter 150 grams sugar 2 eggs 1 tablespoon vanilla 350 ml flour 1½ teaspoon baking powder You need a cake pan that can hold 1½ litre of liquid. I use a loaf pan for this recipe. Mix cocoa, first measurement of sugar and milk in a small pot and whisk while bringing to a boil, remove from the heat and let it cool to hand hot. Turn the oven on to 175 C and grease the pan with butter and dust with flour. Cream butter and sugar until soft and creamy. Add the eggs and vanilla. In a separate bowl mix flour and baking powder. Add a little of the chocolate milk to the eggs and stir, then add a bit of the flour and stir and keep going to all is done. Stir until smooth. Pour into the pan and bake on the lower shelf in the oven for 50- 60 min. Turn our from the pan and let cool on rack. I always does this in a loaf pan and the reason why is I can cut in layers, add jam/preserve/ marmalade built the cake back up again and add chocolate frosting and have an amazing dessert. I love cherry or apricot now but back in the day when I wasnt intolerant to citrus I used orange marmalade.

This is the recipe me and my two year old used yesterday, if she can use electric whisk and just add stuff, so can you. Sockerkaka ( sugar cake, like a sponge cake) 75 grams butter or 50 ml rapeseed oil / canoila oil 2 eggs 200 ml sugar 300 ml flour 2 teaspoon baking powder 2 teaspoon vanilla or zest of half a lemon or orange 100 ml milk You need 1 cake pan that can hold 1½ liter liquid, shape is not issue, I use my loafs pans for this when I do a full recipe. Grease and dust with flour the pan of your choice, Turn on the oven to 175 C Melt the butter and set a side. ( if using oil do nothing to it). In a bowl mix flour and baking powder, if you whisk you dont need to sift. In separate bowl whisk egg and sugar fluffy and pale. Add flour mixture and combine. Pour in milk , butter/ oil and flavouring and whisk again. Pour in the the batter and bake the cake in the lower part of the oven for 30- 50 min ( cover with baking paper if the cake is browning to early). Test with skewer , if it come out clean the cake is done.

You who uses fish sauce and Anchovies in food, do you tell your guest or do you keep it a secret? Why I ask is because a friend ate beef stew, he is allergic to fish and ended up in hospital all due to the host not telling about the fish sauce and it was dish that no one normally uses fish sauce.

No pictures but my 2 year old daughter and I baked cake, sponge cake with grated marzipan and cinnamon sugar on top, it was slightly to long in the oven so the crust got hard but it was yummy with apple sauce and whipped yoghurt for dessert.

That was the first cake I baked. I have an lovely chocolate cake recipe that I will give you tomorrow when I am less drunk.

In my case it is my monthly menu and its simplicity that makes people go, oh why didnt I think of that. No rotation or anything like that, only 7 main ingredients and four recipes per ingredient makes in theory a month worth of food. Oh and my rib stews and chilli, cheap meat and taste like it cost a fortune and my knack for making leftover into lovely new meals, I always say left over is tomorrows treasures.

Well tesco sell beef mince for 2 pound, that is usually rather horrid stuff. Have you pondered walking in to a butcher and ask what his cheapest cuts are and then try to figure out what to do with them? I know trotters and pork bones makes lovely soup, so long as you blanch the trotters before adding them the soup pot.

Scottish lentil soup with ham hock is cheap, I made the stock from scratch and it all came to 10 pounds for 24 portions, so I guess just four or 12 would hit the mark. My husband when he lived in Scotland used to make Sausage stroganoff with using Mattessons Smoked pork sausage, cream, milk , soy sauce , tomato puree and serve with rice that would give him 4 meals and it would be around 5 pounds for it or was it less back then.

My parents would oven cook salmon and that we had for dinner and the next day for the party there would be salmon in aspic or salmon mousse ring , I remember these dishes mostly from early summer or early autumn..

Pig trotters in jelly, salmon in aspic, does any one remember that?

Simple sponge cake 2 eggs 200 ml sugar 300 ml plain flour 2 teaspoon baking powder 150 ml water or orange juice or milk 2 teaspoon vanilla Grease 8 inch tube pan and dust it with flour. Turn the oven 175 C. Whisk egg and sugar until fluffy and pale. Add vanilla. in a separate bowl mix flour and baking powder, Add to the eggs and combine and then add the liquid and whisk until smooth. Pour into the pan and bake 30 minutes until done. Leave for 5 mins and then turn. This recipe comes from a cook book called We cook and bake for the first time, recipes from 3 years old and up, I think that could be easy.

My Christmas list is short, Swedish ginger breads ( thin biscuits/cookies and it takes two days to make) Bond kakor ( farmer's biscuits/ cookies) and lussekakor ( saffron rolls). We dont eat that much cookies/ biscuits at Christmas. It more about meat and candy over here.

This might not look like much, but this is a recipe I invented many years ago. A long long time ago, I was married to prince Not-So-Charming, he used to want things we couldnt afford due to him spending all the money on junk. And he wasnt nice when he didnt get his wish. So one night when Prince Not-So-Charming was in one of his mood and demanded burgers, big fat burgers which more meat then we had or could afford. I thought, there must be away to please my master, to make him shut up. So I grated a carrots, parsnip and celeriac root and a onion and added it to the meat. Pressed them into burger and cooked them slowly to perfection and served with burger bread, fries and honey mustard dressing ( which mum had come over with due to a special deal) . He loved them and was please and told me afterwards that he was right burgers are better then a stew with carrots and other horrors. I just smiled and said yes dear. And that is how the autumn burger was born. It is about 500 gram meat mixed with 2 cups of finely grated vegetable ( 2 carrots, 1/4 celeriac, 2 parsnip and 1 onion), salt, pepper and thyme and then fried until the veggies are done. It is lovely. And now a days I am married to MacPrince, the none kilted charmer and he loves this dish.

Ashen : he would do that too, if he had some.

You can add any type of booze so long as it taste good.

Brooks It all up to what you can afford and like, some uses bourbon whisky since it is cheaper then a single malt. We how ever only uses single malts since my husband is Scottish.

Cold pressed rapeseed oil, what a lovely flavour and makes any salad or cold veggie taste like heaven. I prefer that over olive oil. Cabbage and cardamom is pure heaven in my world but so is pork , apples and cloves and potato mash isnt mash without nutmeg.

My husband's idea of a great breakfast, Beans on toast.

A left over quiche, ham, feta cheese, doma cheese, Edam cheese , basil, eggs, milk and tomatoes.. turned out really yummy.

Rumballs 100 grams of butter (soften) ½ cup icing sugar / powdered sugar 1 tablespoon apple sauce 2 tablespoon of unsweetened coca 1½ - 2½ cups cake crumbs 1-3 tablespoon of good rum. Dipping: Chocolate sprinkles or nuts. You can also dip the melted chocolate and then roll into sprinkles. Stir the butter and sugar until soft, sift in the cocoa, stir until mixed. Add apple sauce and now star adding the crumbs and a the rum, just add until you can roll a ball with no problem that is still slightly sticky, Roll the ball in sprinkles and leave in the fridge to set. This makes 30 tiny balls or 15 large.. If you want to dip them in chocolate , freeze them for 5 minutes before dipping. YUM Whisky balls 100 grams of butter (soften) ½ cup icing sugar / powdered sugar 1 teaspoon vanilla. (2 tablespoon of unsweetened cocoa) 1½ - 2½ cups cake crumbs 1-3 tablespoon of good Whisky ( smoky works wonder with cocoa) Dipping: Chocolate sprinkles or nuts. You can also dip the melted chocolate and then roll into sprinkles. Stir the butter, vanilla and sugar until soft, sift in the cocoa if you use it, stir until mixed. Start adding the crumbs and a the Whisky, just add until you can roll a ball with no problem that is still slightly sticky and it taste good, Roll the ball in sprinkles and leave in the fridge to set. This makes 30 tiny balls or 15 large.. If you want to dip them in chocolate , freeze them for 5 minutes before dipping. You can use any kind of cake for it, it just add flavour. One Christmas I used a soft gingerbread cake in the whisky balls and I added dried fruit to the mix, it became Christmas pudding whisky balls.

BrooksNYc Cakepops use cake crumbs and when I can sneak into the kitchen again , I get you the recipe for rum/ whisky balls, the Swedish ones are different from the American ones.