CatPoet

We still had a guest over but I got a text message from my sister asking me what I was doing so I sent here this. It roast pork roast with apples, roasties, pickled white cucumber ( this type only grown in one place in Sweden), gravy and peas. Dessert : Goddess Pomona cake with home made custard.

Simnel cake doesnt have saffron in it, not at least the ones I gotten in the Uk nor the recipes my family and friend has.

The cookie dough truffles I get here is made with crushed baked cookies.

So we had a guest over today so no pictures. The guest and I had been to the big food festival in town, we looked, tasted, smelled and even ate a lot of lovely and flavourful produce, meats ,cheese, candy and other food related stuff. My guest isnt that fond of ostkaka ( curd cake), but I manage to get him to taste all the different styles there are and he fell in love with the award winning ostkakan and bought two, one for us and one for his friends. So dessert was set. After getting a little more food and some sherbet , yes they had passion fruit sherbet with no lemon and honey as sweetener, I was such a happy girl and we went home where my husband had taken out everything for curry. So we made Magalorean Chicken with rice and then we had a Swedish ostkaka with jam and whipped cream for dessert. That my dears, was pure heaven even if continents collided.

The corn season is now over, if I want the good stuff..

We had pulled pork , Northern style, with tunnbröd ( thats bread), boiled potatoes, salad, spring onion and horseradish sauce.

I found another way of cleaning herbs, first chop them, then lay them in a larger bowl then you think you need and pour over cold water, stir and wait a bit . Dirt sinks and herbs floats, scoop them up with a slotted spoon and leave to drain. Same works for leaks,

I just wash them let them hang dry a bit and then use my scissor to "chop" them finely.

Saffron Skorpor ( yeah I know the Italians called them biscoti, but I call them the Swedish way.) 150 gram butter 500 ml milk 2 tablespoon of dry active yeast. ½ teaspoon salt 1½ dl sugar ½-1 gram of saffron Ca 1½ litre plain flour 1 tablespoon vodka 1 sugar lump. Grind the saffron with the sugarlump to a fine powder, add the vodka and leave. Melt the butter, add the milk and let it come to hand hot and pour into a bowl and activate yeast ( I know in other countries you need to do this, in Sweden we dont and I dont know how). Add sugar, salt, saffron vodka to the bowl, start stiring in some of the flour then start kneading more until you have a soft and slightly tacky dough. Keep kneading it for 5- 10 min. Leave to rise for 1 hour. Roll into 50 small balls and leave on baking tray with paper or flour to rise for 30 minutes. I get 25 per baking tray. Bake at 225 C for 15- 20 min. Cool and use a fork to split them open. Now put the heat at 250 C and lay the bread split side up, bake until golden and toasty, that takes 2- 5 minutes so keep an eye on it. So when all are toasted time to dry them out, set the oven as low as it can go and now put trays of single layer buns back in. Have the oven door a jar and dry them out, that takes about 2 hours, they need to be bone dry. Now you are done and enjoy these with a cup of tea.

Would apple crumble bars work?

A tip for grinding saffron threads to fine powder. In pestle and mortar add the saffron threads and 1 lump of sugar, now start working both of them to fine powder and to get the maxium flavour and colour out of saffron add 1 tablespoon of vodka and leave for 5- 10 minutes

My friend makes a lovely carrotcake with beets only since she is allergic to carrots. I love it, it taste lovely and she just used the same recipe as a normal carrot cake. I also uses beets in bread.

Oh well the lussekatt recipe is the same one I uses for the almond rolls, how ever it is the two raisin pushed in two each bun.... I post the different types of filling that can be used.

Well you can make the rolls with raisin cream or just make plain rolls. I translate the recipe when the kid had fallen a sleep.

You could do saffron semifreddo, saffron pannacotta or a Swedish dish,, it is like rice pudding with saffron served with jam and whipped cream. They say that traces of saffron and rice can be found on the island where this recipe comes as far back as Viking times, the local say that the dish is that old minus the jam and whipped cream which came later. In Sweden we eat a lot of saffron in Decmeber so I do have few dessert with it. Oh I do have a lovely recipe for saffron rolls filled with marzipan, it looks like cinnamon rolls but taste better. I could translate the recipe for you if you want?

Carrot loaf, this time with boiled and grated carrots. It is really lovely. The same as above but with organic sulphate free raisins.

How the heck to I get my tomatoes to turn red? Been a few weeks of just green blobs and it isnt growing bigger.

You make it in a larger pan, just double the recipe, I always make my cake "half" the normal size due to not being able to eat that much and also why make 8-12 servings when you are just 2 and a small kid?

Well sadly this is how we do it in Sweden. Butter, yeast and fruit comes in grams and the rest in decilitres which is easily converted to the more common millilitre. And yes Swedish butter comes in 150 gram, 250 gram, 500 gram and 1 kilo packs so it is easier to do it by grams then sticks or cups.

I wish I had a picture of lunch today but my daughter got hold of my phone and erased a lot of pictures. I made a tomato soup, Supreme tomato soup to exact according to a fancy old cook book I have. First you slice 1 kilo of tomatoes, then marinate them in oil, with oregano, thyme , pepper and salt for 1 hour, then you bake them on a sheet of aluminium foil in the oven for 2½ hour and there after you leave it to set for 30 min and then push throw a sieve. You now heat cream and when it nearly bubbles, you whisk in the tomatoes and taste... I handed over a spoon of soup to my husband who happily said Where did you get hold of Heinz tomato soup?.... Yeah, 4 hours labour produces something that taste like tinned soup..

I found the recipe! It was by my computer. I tried just to use butter and sugar to get the caramell but that didnt work, it just became one with the sponge, so I used a Swedish toffee recipe instead. This is for a 7 inch pan. I have a great 7 inch pan that is nonstick and doesnt need to be greased. Batter: 60 gram melted butter 50 ml sugar 1 egg 125 ml flour 1/4 teaspoon baking pwoder 1 tablespoon milk. Whisk sugar and melted butter smooth and airy, then add the egg. Add the rest and whisk smooth. Apples: 2 good apples. Core and slice . Toffe: 50 ml sugar 50 ml cream 50 ml golden syrup or dark cornsyrup Mix everything in a pot and cook for 4 minutes, should be goose eyed bubbles. Add the toffee to the pan, add the apples, be warned it is hot. when the apples covers the toffee. Add small dollops of batter to cover. Bake in the cooler part of the oven at 175 C for 30 min until done. Turn directly on to a plate. Leave to cool a bit. Sorry for not being able to give a more detailed recipe, I have a 2 year old with fever.

I called Dad and he said you can put it at 212 F but then you need put a thermometer in after 6 hours. It works on reindeer and elk ( alces alces alces).

Andi: that is how we always stored our roots at my parents home. Rutabaga/ swede was the most common vegetable here in Sweden before potatoes. I love it,

I dont see it a leafy, it is grain, just bigger and yummier and sometimes I will skip potatoes with it since isnt always needed but well I am not rich and our tummies need to be filled,

My daughter age 2 cooked dinner today. I did all the hard work and she made it pretty. It is a 70.ties style dinner of mushrooms in the forest. It is sausages as stick, eggs and tomato as mushroom and peas and potato mash as moss and dirt. Dessert was Fairytale Toad stoles , also from the 70:ties. Peaches, bananas and sprinkles as mushrooms and chocolate instant pudding and whipped cream as dirt.