CatPoet

1 kilo ground meat 300 gram coked riced potatoes 250 ml water, milk or beer. 2 eggs or 1 kilo ground meat 100 ml bone dry breadcrumbs or unflavoured rusk 200 ml water, milk or beer. 2 eggs. I have two version due to friends with gluten intolerance. This seams to work for me. But the problem is the curing salts often dyes the rest of the meat pinkish, you would have to use soy or brown food colouring to avoid this.

We had chicken wraps for dinner . Me too, my turn, was my daughters words so we snapped a picture her dinner too. She wanted pasta and not tortillas so that is what she got and pickles is the new big thing here at home.

Me and my daughter made candy for daddy today. It is a old recipe, from around 1920, but my grandmother remember this from Christmas as young so then it should be around 1910. It is called Market nougat, it is water boiled with butter and sugar, only for 2 min, poured over icing sugar, coca and flour. Stir and then flatten out, my daughter took sugar paste plungers and made it pretty. Daddy loved it.

The problem is the recipe calls for dark syrup, which is Sweden is in between the British golden syrup and dark treacle. It is made with sugar and not high fructose.. I guess you could use 2 tablespoon of dark corn syrup, it has the same colour but not sure about the flavour. Maybe light corn syrup and bit of molasses or barley malt syrup would be closer in flavour.. Or just change it to honey. Tap cold water. It seams to work with dried yeast too. Just wait until the dough has doubled in size when it rises the first time. I normally use luke warm water but I never have for this recipe. But we do have different types of yeast and the one I use dont need to be activated. You could take half the cold water make it luke warm and add the yeast to get it going.

It is volume not wiegth and used to be made by measuring with a certain coffee cup, but since I was clever as young I measured up how much this cup took and wrote down the measurement in decilitres which is the common modern way of measuring stuff in Sweden. Served me well when the cup at last broke. Kornlimpa. 500 ml fine barley flour 500 ml boiling water 500 ml cold water 50 gram of fresh yeast or 2 tablespoon of dry active yeast 1 tablespoon salt ½ tablespoon of dark treacle 1½ tablespoon of golden syrup plain flour ( in Sweden we say Wheat flour or bread flour) In a bowl that can take heat add the barley and salt . Start stirring with a wooden spoon to break any clumps, and pour in the boiling water. Stir and stir, it will be hard work but worth it. Leave to mature, 2 hours minimum and 12 hours maximum ( dont know why 12 is max, never tried longer and I trust Granny) . In another bowl add the cold water and treacle/ syrup and stir in the fresh yeast. If you using dry yeast add a bit of plain flour with the dry yeast, it works better that way. Now add the barley and knead in as much flour as you need to get a non sticky, soft and pliable dough. I start in the bowl and when it is tacky, I pour it on my work top with bit of flour and knead until done, adding flour when I need. Leave it to rise 1- 1½ hour under a towel . Then just dived the dough into 2 loafs, you dont need to knead that much just a little to break any big bubbles. Lay the bread on a floured baking tray ( mine can take 2 loafs). Leave to rise for 40 min. Score from nose to bottom and if you want to you can brush the bread with a mixture of 1 teaspoon milk and 2 tablespoon of water or 2 tablespoon of water + 1 teaspoon treacle. Bake at 250 C for 10 minutes and then lower to 200 C and bake for 30 min. I hope you can understand this recipe because I am trying to translate while my daughter is screaming at her toys.

I use egg and breadcrumbs in my bacon burgers, and no they dont become meatloaf since I have less breadcrumbs in this then in a meatloaf. They tend to be pinkish even when done to safe eating temperature due to the bacon. Now I dont remember the temperature of hand, I use instant thermometer who has set temp for ground meat.

I dont have any fancy bakers to call upon, this just two barley loafs from a recipe I know from my childhood. Barley is such a forgotten grain when it comes to the flour, not grits, pearls or sprouts those people know. I think most people dont grab a bag of fine milled barley for making white bread, but if they did they would find something truly yummy.

How do you make a salad with theromix? I check out the risotto video with the theromix and the thing is it assumes that all onions cooks the same time and I know that isnt the case, fresh onions cooks quicker then stored winter onions. Yes if you want to avoid eating out, well check out what is in the freezer, cans and pre made, and work you life style around that. You could easily get something healthy out of that and no prep.

Cardamom and apples are as common here as cinnamon and apples. I do have a lovely apple pie made with pie crust, grated apples and grated marzipan, lovely and easy to make. My former mother in law made an apple pie with sponge cake and chocolate chip topping and I make a mean toffee apple pie every autumn.

You need to learn when things are done and not stare at numbers. Yes the inner temperature is important, that is numbers , but breads you learn by messing up and do it again. And no matter how many gadgets you have bread takes time, cooking takes time and to make it food safe you cant just skip steps.

I made a cinnamon cake, it would have been lovely except it smell rank. I mean old socks after it came out of the oven.

I actually have an IKEA Knife that is good too, not as great as the Victorinox but bloody hell for the price it is amazing and it is a good starter knife.

When it comes to knifes, dont buy the most expensive , fashionable ones instead find one that suit your hand. For example Gobal knifes never fits my hand, they are cumbersome and annoying to me, but I love my Victorinox knifes how ever their fillet knife doesn't suit my hand but Mora's does, however Mora's chef knife and me are not friends, to much blood spilled for a chance of friendship there. And if I would get one gadget, well a food processors with different disk and attachment to start with.

Oh and off course you need a stove, oven and fridge/freezer.

Sit down and think what you will be cooking the next 6 months and what you need for that. It is better to start out small and add on, then go for the full hog at once. What I need as minimum for cooking healthy is 3 sturdy cutting board, 1 sharp knife, 2 metal bowls one large and one small, a Dutch oven, a frying pan ( cast iron) and 2 heavy bottom sauce pots 1 litre and 5 litre, handheld mixer and a spice mill or pestle and mortar. I help my brother with cooking for the freezer, this month we made lasagne, chilli, samosas and chick pea curry.

Gardner's Stew, the school version, in many schools this was made with soy grits but not in mine, we had mince. The proper Gardner´s stew is made with big chunks of beef and vegetables but the school version uses finely chopped vegetables and it is actually more veg then meat, it is easier to get my husband to eat it when he cant see the string beans, bell peppers, parsnip, carrots, onion, and celeriac .

I find that when ground the flavour change, I am ok with it in Indian dishes but not in Swedish, it just doesnt taste right.

The solos I buy gives about 1- 1½ tablespoon of grated garlic, so they are not big, they are just perfect in my world.

I meant in winter the best garlic I can get is the solo. I been eyeing up smoked garlic but it is only sold braided and 25 in one braid and that is too many, too expensive.

Austrian Goulash with semmelknödel. False curd cake for dessert, this is how it looked when the oven door didnt open up and got baked to perfection. Raspberry jam , whipped cream and false curdcake. YUM.

I prefer Solo, a Chinese garlic with no cloves in winter and organic fresh ones when they are in season.

Smoking sausages for boiling here must have bay, otherwise it taste like something is missing. I cant get fresh but I am picky with spices so they are never go stale.

It useful for me, I can most often taste the difference.

djyee 100: that was the people of the forum voted as most popular snacks. I wouldnt feed it to my child but my healthy recipe was moved to healthy eating for kids, so I guessed that type of recipe was ok.

I have some i the fridge, my daughter made them yesterday. When we have guest over , I have whisky in the adult ones.