CatPoet

rotuts Thank you, for the kind comment. I might not make my food photogenic, I cant afford to waste food and I have a 2 year old but trust me, it is most often really yummy. Do you want the recipe for tjälknöl? I will post if it a popular demand.

I cant se really but have you cut a cross at the top of the lemon before putting in the butt of the chicken? If not, next time try this, it gives much more lemon flavour.

Crusty potatoes, Tjälknöl, fresh garlic yogurt sauce ( that thicken while standing) and honey roasted roots. Tjälknöl ( permafrost lump) is one of my favorite dinners to do for large crowds, easy and so lovely, how ever this the recipe most none Swede has the hardest time to understand and I always have to write the meat is served cold 5 times and people might not still get it. I dont understand why the method of cooking and marinating the meat it a hard thing to grasp or I just been with cooking challenged foodies. The meat is cooked from a frozen state, the night before the party you take a frozen lump ( hence the name) of meat and plonk it into a oven proof dish and then turn the oven on to 75C and go to bed an sleep 8 hours. In the morning check for temperature and cook it as long as it needs to be safe. And then after the meat is cooked, you leave it in a flavored brine for 4-5 hours, not longer it become very salty if you do. Remove form the liquid , slice and serve with something hot as a side dish or potato salad. The honey roasted roots , today I used turnip, swede, parsnip, beetroot and onion, slowly fried them in butter and then added a little honey and salt and let it cook a little more., This dish is old it just to be larger chunks roasted but as time when by people started chopping and dicing the vegs smaller. It is one of the dishes we can date back as far as viking age. Cherry clafouti, ugly but yummy, I should have tried to get hold of red cherries but I only got hold of deep purple/ black ones , which meant they dyed the dish a lovely paper mulch greyish blue.

Nogogo online says to be good and not to expensive shipping, how ever if you just buy one jar of mustard then yeah, but maybe there is more things in the shop you want or need?

Ikea is my friend , i have 30- 50 Näckten terry towels for grabbing, clean and god knows what and they are cheap , 49 cents per towel. Then I have Ikea kitchen towels, different ones , gotten or bought over the years,

This my daughters pirozhok from yesterday, it if filled with meat and root vegetables , this was the only one that became a big fluffy bread, the rest had thin crust and bread. It made with a low yest cold risen dough and my neighbor told me I did them right and it tasted like his grand mas but thought they were to dry and dull. So he got the rest.

Lunch today was made by me and my daughter, pasta bonanza with fried falukorv ( sausage from Falun) and ketchup. Pasta bonanza must be the most useful but not a recipe I gotten from a person during a recipe exchange, all it is cooked pasta of different shapes cooked and then a little butter over. It is a great idea for using the last shells in different packages . Just start boiling the one with longest cooking time, then add the pasta as you go so you end up everything cooked at the of it all.

Blether, I been pondering to buy that type of casing since I cant get smaller ones for frying sausages here. They do work as well as normal casings?

We had a picnic down by the river, so lovely and nice. Ham and cheese pirgoies, Swedish cinnamon roll, chocolate rolls, strawberry wafers and strawberry juice. Which I could show you but most of the pictures my daughter is in it and she is not for you eyes, well you get to see her hands but that is it.

I dont know which brand of Dijon you are using but Grey poupon is only 1 year on the best before date. I dont like to use condiments out of date, but that is just me.

Yesterday we had Dutch potato salad and fried beef sausages and today we had burgers and chips, I skipped the bread, I dont like too much carbs on one plate.

What about baked fruit salad? The only thing added to the fruit is a handful of grated white chocolate before it is baked at 200 C about 10 minutes and it is served with icecream

Or you can get these disposable bags that makes ice cubes.

Well I have a few Ideas now. Thank you all.

Pike balls are one of these left over foods from my childhood, my grandfather used the leftover bits of fish to make these and if we had them in summer, we had a huge salad with them and steamed vegs. I be making them on Saturday. I take picture then.

Oh have you tried Fish balls? Pikeballs are one of my favorite things and they are easy to make and can be made with other types of fish then pike. It just fresh fish, potatoes, dill, egg and seasoning, rolled into a balls, coated with flour, egg and bread crumbs and then either fried in a lot of butter or deep fried. yum.

Soba , make alot of Swedish meatballs and freeze in then you have a yummy quick meal when you want it.

Emmalish: Thanks and argh, they contain whey so a no go. Nakji. Yes Hanoi is type of Strawberry, when grown commercially they are not that sweet and look pretty but when you buy them organic they are lovely and sweet and not that perfect. The season for Hanoi is soon over and I got another variety and I cant remember the name, I will ask on Saturday because these just explode with sweetness, strawberry flavour and juice in your moth. I am picky with my strawberries, I dont want the perfect low flavoured pretty cone strawberries with whole in the middle.

I do buy fresh tomatoes and I have Little Tom trying to grown on my balcony but canned, I only go for Mutti. Huiray, We make proper Indian food ( have Indian friends), Anglo curries and sometimes Swedish curried sausage. I roast and grind all the spices my self. The reason for wanting to try the Kema with tomato was that I make hot pocket/ pirogi / pasty/ samosas in the summer for picnics and I just wanted spice it up. The curry ones we have had is a bit of dry and the kid doesnt like too dry and I am bit tired of the samosas I been making.

I found out that Mutti, which is the only brand of tomatoes I buy, expensive yes but more tomatoes and less water so it worth the money, has a flavoured tomato sauce like thing, I think I use that in the pasta bake and then I just keep to pasata in the kema.

Emmalish, could you check if the peanut butter chips contains milk? I am pondering to buy some but at the price of 10 dollar per bag and no chance of reading the ingredients before I buy it, I would want to know, because it is a bit expensive.

I get Mutti triplo or Mutti Doppio for tomato paste if you mean the British tomato puree.

That made me a bit wiser, I think I have to experiment a bit with the recipes.

Oh it is two recipes. One is a kema curry filling for hot pockets and the other one is a pasta bake.

GHA! Can I just panic and throw in a tomato?