CatPoet

We have planned Viking dish this month, apples, smoked bacon or salted pork, onions and clove fried in a pan and served with either rye bread or fried wheat bread. YUm. There will also be savoury apple turns over and sweet apple pies.

Mughal dish: that one is similar to the curry that my husband asked for. I think it is one spice out.

In Scotland you can get at Tesco Qourn bacon rashes. I know that well.

Isnt it cheaper to buy it? I know my daughter gets vegan bacon in the UK and it isnt that expensive,

I am not nut allergic, that is the only thing I am not. I was thinking dumpling soup with bean sprouts. Oh and chicken apricot is out, we tested a tiny bit of dried apricot on our daughter and well she ended up on the bog, poor soul.

Shrimppaste is a no go,I get ill for it. Good galangal and lemongrass will be here around November -December. Tamarind I can get and the bean paste if I am lucky. We was thinking Kung Pao chicken, something we like but we are out of black vinegar and that I can only get 4 hours from here.

Tatoosh maybe the key is the smoked fat?

I am pondering the apricot chicken but I need to test the kiddo on apricot, she used to get a very bad tummy from it when she was little.

Caribou is the name most often used for wild reindeer. In Sweden we dont have any wild, they are all owned.

Lisa Shock : Lemon chicken is out due to lemon being a citrus fruit. I have done Arroz con pollo before, I used a family friends recipe and I do love it but I think wait with , I check the rest of recipes. Smithy: That sounds interesting, I have a recipe for in one of my cookbook. I found it last night when I was reading a cookbook before bed. Huiray: I do Chinese food from time to time. My kid love "ants on a stick" and my husband like fried rice and I love pot stickers but I lost the recipe. FauxPas: Sound interesting , I will check it up and check how much the wine cost. Blether: Sounds interesting, might be Saturday dinner, since that is curry day.

Well Västerbotten is a brand name and can only be made in Burträsk but Herrgård. Präst, Svecia, Grevé and hushåll are also name protected and doesnt matter which company who makes it, they have to follow guide lines.

I need help with chicken dishes. I will be needing 8 different ones this month plus 4 chicken curries. I have chicken breast for the 8 dinners and thigh for the curries. I am interested in the pecan chicken dish that some one made here, but I need a recipe with out any ready made soups. As always, I cant have citrus fruits, coffee, mould cheese, rose oil and ready made soup bases. I cook from scratch and I can get hold of a good white wine, that only cost 3 dollars for a small half bottle, but I also know I can sub white wine in most chicken dishes for Swedish apple cider. Beer I can get hold of, Parmesan cost too much and so does Parma ham. Help?

Well when mum was over in Burträsk a few weeks back, she was told that Västerbottenost is sold at most IKEAS in USA. They should know, they make the cheese. I do like Västerbotten but I miss how it used to be before it got popular.

Our dinner today was Kori Ghasi with rice cracker, I got the recipe from an Indian friend and it was as always lovely and hot.

Oh yes Elk salami is lovely and yes it Alces Alces Alces and not Cervus canadensis . My Canadian friend said that you should look for Caribou. She is taking courses in Reindeer herding at the moment.

rotus: Vapiti/Elk, they say it is a bit like that. I know that roe dear and reindeer has different texture to the meat and when it comes to the heart it is just the same BUT they way a heart is smoked up north is different from the south and the heart is expensive even here, Reindeer meat is more like European Elk a smaller cousin of the moose, but still not the same. Now I am drooling, I hope mum sends down some dried reindeer meat for Christmas.

Rico_ Oh well, I dont do big hole loafs at all, the holes do not feed a family and my breads is family orientated, this is a go to bread in this house hold. I prefer scalded loafs over non scalded because they keep so well. You can make rolls out of this too, just bake them at 250 C for 15 min. Sammets limpa / Velvet loaf 500 ml milk250 ml flour1 tablespoon of oil or butter2 teaspoon of salt1 tablespoon of golden syrup or honey. In a pot add all this and whisk smooth, cook until thicken while whisking. Pour into a bowl. Add500 ml gold water, check it is hand hot or little bit warmer before adding.2 tablespoon of dry active yeast Stir in 500 ml flour and then add your hands to the bowl and knead in more flour until soft, elastic smooth dough is achived. Keep kneading for 5min. Leave to rise for 1 hour. Dust a large baking tray with flour . Push you hand into the dough and knead just a little to break big bubbles. Divide into two loaf and lay on the tray. Two praying hands apart. Leave to rise for 30 min. Turn the oven on 250 C. Brush the loaf with syrup water ( 1 teaspoon of dark treacle or golden syrup or honey and 4 tablespoon of water). Cut the bread from nose to end, just one sharp line. Bake for 10 minutes then lower the heat to 200 C and bake for 25 min. Take the bread out, tap it if it sounds hollow, it is done.

I have heard it makes for a smoother mousse / paté and well it works so I have kept doing it for some 20 years now.

Thank you all! My idea was pulled pork , creamed corn and something more. I am going to make corn chowder later on in September. The corn season will be short this year so I hope I get to do all I want with the corn. Saturday lunch will be corn on the cob.

But the taste is different. I tried potted hough, it good but not as great as Sylta

Similar but no the same, there is a million ways of using up the meat and putting in jelly, good way of not wasting any thing. Sour cream , fresh potatoes and sylta is a common summer food in Sweden.

Kalvsylta with sourcream and dill. This my type of fast food, yeah I ate the whole lot and ignore boiling potatoes to it., YUM, It is brawn /head cheese made with calf meat and I only eat the one who used proper meat nor pink smile and is name protected.

I dont know about that type of bread and my recipe are never based on percentage , but my loafs stays soft and lovely for at least 4 days ( they are gone by then). My trick is to scald part of the flour and whisk it to smooth paste and then knead the dough until smooth before the first rise and hardly work it at all when I shape the dough into loafs.

How do you make creamed corn? Is there other yummy dishes with fresh corn? ,Now when they are in season I want to eat as much as I can. Please help.

Can you eat mousse like Salmon mousse, chicken mousse, tuna mousse, smoked fish mousse?