CatPoet

Well I make a mousse like paté at Christmas with chicken liver and I make sure that the liver is just quickly cooked in salted water. Then blended smooth and then strained through a fine mesh sieve , before cooking or baking.

My diabetc friend said rye porridge made out of rye flakes is his favourite breakfast. In Sweden we eat a lot of rye. So it is easy to get hold of.

Swedish soul food, it is oven pancake with smoked ham and served with lingon jam. Same batter as Swedish pancakes but way quicker and easier to do. and it should be pork in it but I had ham leftovers. I love it.

Well I know you find Wasa crispbread hearty in the USA. That is the "bread" favoured by my friends who are diabetics.

I use wheat ( plain flour) as extra, just so the bread dont become too crumbly. I am ponder to make tunnbröd with barley , a thin bread that I love. Barley dumplings are yummy in soups and stews.

Oh and rye bread is better then white bread.

Ask them! Because it all up to how good they are on keeping on top of it and how well they do on the meds.

Have had a meal that is just too good to take a picture of? Well today, after one nibble on the corn cob, I didnt have time to take pictures I just needed to eat it. It was pesticide free, organic corn on the cob, grown in Sweden and it was just the best I ever had. I am so going back to this stall and buying more on Saturday. YUM. Oh and we had chicken, gravy and potatoes with it, we only ate the chicken.

In Sweden we have Stuvade makaronier , it is elbow pasta in a thick milk sauce and we eat it most often with sausage.

A two dough barley loaf, it sort of a quick version of sour dough, you start a barley dough the night before with a little yeast and the next day you use this and more water, flour both barley and wheat and make dough. This is just one of the two loafs I made.

This is NOT Swedish meatballs, well they are and they are not, they are made in Sweden by a Swede so yes but otherwise they are apple and pork meatballs with gravy, potatoes and peas.

We do apple and pork turn over or mini pie here in Sweden. I love

We had Spanish pasta sauce , the recipe is from 1960 and this dish has most likely only seen Spain on a postcard and how ever it is a lovely meal and lovely break from the normal Spagbol.

I made a lovely almond apple crumble with toffee sauce a few days ago.

ahpadt: Kneading bread isnt as hard as people think. I suck on no knead bread, always have but I can make ace rolls with very little work.

Zuke pancakes with apples sauce, I used a recipe that used curds / quark pancakes and substituted with zuke mash.

I made chocolate yo-yos and filled them with toffee cream. My husband thought it would be great with coffee.

Have any one else tried the false curd cake?

Tatoosh: One of the villagers and I had talk , he said he used smoked pork fat for his "bacon" burger and then lean pork and it gives a lovely bacon flavour and much easier to grill. I think he is on to something, he runs one of the local restaurants.

Here is the recipe, sorry for the odd measurement but well teacups and weirder measurement it hard to translate. Market Candy In a pot125 gram butter575 ml sugar175 ml water In a bowl650 ml finely sifted flour ( plain flour is the same)400 ml of fine sifted sugar ( icing sugar is the modern version)100 ml unsweetened cocoa powder Heat the pot and stir until melted and simmer for a thought ( that's about 2 minutes). While it is simmering stir the bowl ingredients with a small wooden spoon. Pour the content of the pot in a thin drizzle over the bowl, remember to stir hard while pouring.Quickly flatten it out on a clean tray, paper may be used. It should be two fingers thick. Cut into 2 finger wide pieces or for those whom think of their guest waste, 1 finger wide. Well that is how the original recipe is. I use and electric whisk with dough hooks instead of a wooden spoon.

I thought it look like a cute chubby manatee.... So I need to bake again in 2 days time, should I make a sour dough with barley or barley cakes ?

Yes the grey balls are kams, potato and barley dumplings, it is something from my childhood. It is really lovely.

I should really get smaller plates it looks so sad and lonely, I didnt even manage to eat all that was on this plate. What we had was Beer stew with carrots served with kams and dessert was apple almond crumble or as it was called in the cookbook The perfect crumble and toffee sauce and whipped cream. No pictures there because I thought you weren't interested in a dessert spoon sized portion and I couldnt make it pretty but it was really yummy.

Well the potato version is used when we have gluten intolerant friends over otherwise I use fine milled breadcrumbs.

Tatoosh: We use a type of breadcrumbs that been dried out in the oven until brick hard and then finely milled. Those are the ones I prefer to use.