CatPoet

Well if it just like tomato pasata, then I use that. I can get flavored which is expensive and then just natural which is cheap. So I stick the pasata I guess. But isnt tomato puree a thick paste like thing? At least that is what I get when I look at British pages.. GHA this is confusing!

In American recipes what is tomato sauce? Is it the same as tomato pasata or tomato ketchup or the sauce you have over pasta? Google isnt my friend and I am not getting any wiser.

Pork Vindaloo, normally I have salmon on this day and curries on Saturday but the fishmonger has changed the days he is on the market and I prefer my fish from this guy and no one else. Yes I am picky. So curries on Wednesdays and salmon on Saturdays, until August not sure until if it is early or mid yet.

If any one makes rhubarb toffee, take pics please.

We were supposed to have leftover of yesterdays dinner but my daughter had a fit while we where in town today buying cheese. If we buy cheese we have isterband for dinner, that what we normally do and she wouldnt take a no. I am a softy sometimes and I am also happy she doesnt beg for big chains crappy food places but goes for fine food. So isterband, with boiled potatoes, lingonberry jam and pickles got to be our lunch.

Körsbärs likör. 500 ml pitted cherries 40 cl vodka 200-400ml of white or cane sugar. Pour everything into a jar and put on a lid. Leave the jar in a sunny spot for a week. Shake daily. Put the jar in a dark cold spot for 1-3 months. Strain the booze and pour it up in bottles. Save the cherries. Leave to mature for 1-2 months. Cocktail berries. 300 ml sugar 300 ml water. leftover cherries Cook up the syrup and make a simple syrup. Lay the cherries in a clean sterlized jar. Pour over with the simple syrup and put on a lid and leave for 1-2 month in dark and cold place.

Todays dinner pastitso, I ended up using a friends grandmother´s recipe. It turned out really yummy.

Swedish meatballs, what could be more Swedish then this. Well actually we got it from the Turks around 1700, it is our version of Turkish kofta. Yes, we had a king who loved all thing Turkish and we have a lot of classic Swedish dishes which origin is from Turkey. So the world wasnt as small as people think. This recipe comes from the Swedish Military handbook, it is gluten free which is ace and it can be made milk free too. In Sweden every family way has their own way of making them in some family they use oatmeal, others bone dry bread crumbs and some potatoes, which meat that is used also come down to family tradition. Then there is the pepper either allspice, white pepper or black and every one says their is the most accurate and Swedish. And we get tired of rolling meatballs and arguing who makes the most Swedish meatball, well then we make this into patties or meatloaf. Swedish Meatballs. 10 servings 1 kilo ground beef or 300 gram pork and 700 gram beef or 50/50 pork and beef or pork. 300 gram of boiled riced or finely grated potatoes 250- 300 ml cream or milk or water 3/4 tablespoon salt 1 teaspoon allspice or white pepper or black pepper or a mix of all three 50 ml of finely grated or finely chopped onions 3 eggs In a large bowl add salt and pepper to the meat, work quickly in the eggs, onion and potatoes. Add the liquid of choice and work the meat until it is smooth and easy to roll into a ball. It shouldn't be too hard nor to soft. Heat up a frying pan and add butter or margarine. Roll one ball, flatten and fry, taste. Season more if needed. Turn of the frying pan and now start the fun task of rolling a lot of meatballs. You need about 20 grams for dinner meatballs and buffet style is 15 grams To make it easier to roll, in a bowl add cold water and 1 teaspoon of oil, dip you hand in this before rolling and the meat wont stick to your hand. Roll into a ball and leave on a rinsed cutting board. Heat a the frying pan up and melt knob of butter. Add about 20- 30 meatballs depending on the size of your frying pan. Rock back and forth to make sure they stay round. Fry until done this will take about 10 minutes. The cheating way of making a lot of meat balls is this, You can brown them in the pan and then cook until done in the oven ( 175C for 10 minutes). That is what I do for Christmas, we brown and add to oven pan and when it full we bake them. This is easier done by two people then one. How to serve Swedish meatballs. Meatballs, cucumber salad or pickles, boiled potatoes, cream gravy and lingon jam or cranberry sauce, Cream gravy , take your favorite gravy recipe and add some cream and make a thick lovely sauce. Cucumber salad also know as pressed cucumber: Serves 4, 1 large fresh English cucumber or similar 2 tablespoon of pickling vinegar 2 tablespoon sugar ½ teaspoon white pepper milled 1/2 teaspoon salt 2 tablespoon parsley Slice cucumber in thin slices, mix everything with cucumber. Place in a shallow bowl, add another bowl on top and some weights. Leave for 1 hour before serving.

My daughter asked for burgers and promised she wouldnt lick me if she got it, that sounded like a good deal. So starting weight of the burger before frying was 105 grams and we had the millstone like rye bread as the bun. YUM.

Yesterday my daughter and I made pizza, she made sure that even daddy who was at school got two pieces for lunch. He got it for lunch today, she added everything he likes which was cheese, tomato sauce, ham, chicken, corn, jalepeno , chili flakes and srichacha , I really hope he can eat it today. She had corn, pea, carrot, chicken, ham , cheese and tomato sauce on hers and she added a tomato and some capers on mine. That was interesting lunch

We make cherry syrup here for the kids to drink but also cherry jam and cherry liqueur and wine.

Hrm if eaten with chocolate syrup, it would taste like S'mores. I used to make a waffle with cream cheese and sauteed leaks , but that was made with a puff pastry base. What happens if you combine two different doughs in one waffle?

I should get my self a smaller plate, my dinners dont look a bountiful as yours. This a proper Swedish meatball dinner , meatballs, cream gravy, potatoes, cucumber salad and lingon jam. NOM.

mini marshmellows?

Blether : Yes the poaching stock is thickened with egg/ cream. The sauce wasn't perfect this time due to me running after my daughter while cooking, she became an mountain goat and wanted to climb everything.

I see if I can find the recipe.

Blether: I poach the salmon in good fish stock, Remove the fish when done, whisk up and egg yolk and a bit of cream to thicken the sauce, add 1 or 2 chopped boiled eggs and some parsley. I could go and hunt for the recipe for you if you want.

Sylvia, i use a mild ginger ale like Schweppes and it give a hint of ginger and airy waffles.

I get airy waffles and I dont use milk at all, I use ginger ale instead.

Today I made a Yogurt and almond cake, normally I make it half size due to the fact we cant eat that much cake and the room in the freezer is at a premium. But today I made full size, which gave me one 4 serving cake ( that is what the tin says) and then 10 fairy cakes. My husband begged me for iced and filled fairy cakes so I made one each for Sunday coffee/ tea . The outside, a big juicy Hanoi strawberries And inside lovely buttermilk butter cream. YUM. One half of the four serving cake became dessert for after dinner and the other half went into my freezer. The plate it is on, is one of these small plates I have for my dinner set, so it is a small cake. I filled it with strawberries and smothered in yogurt and whipped cream topping and added a few big hanoi strawberries on top. We still have a piece of cake left in the fridge.

MEH! I tried to oven smoke some pork today, in a smoker bag. Well I should have back off because I could see that the direction was translated by google translate and not a Swedish speaking. My friends shrimps turned out fine so I thought why not, The pork didnt get smoked, it got steamed and my bathroom smells of smoke.

My daughter asked first for Lobster mousse, she found it in a cook book, I told her that we didnt have a lobster so she settled for sausage burgers. So as the kind and loving mum I am ( read too bloody tired from migraines), I fried up some falukorv slices and put them in a bun , happy kid and a happy mum. And a very confused husband why we got sandwiches for lunch.

Not always, depends on the type of rhubarb.

Thin stems are better then thick.

Swedish pork isnt that fatty, due to the laws. Pigs cant be kept in small pens or be fed antibiotics with out a good reason nor can the be slaughter with antibiotic or drugs in their system, They have to have nature identical food, bedding and few more things. So the pork we buy in the supermarket comes from pigs that have had fairly good life OR you can chose to get organic outdoor if you have the money. And also there is many outdoor, natural running pig farms that sells their meat online and all you have to do is place an order and pick up or ask them to come home to you. And if you want to spend even more money, you can choose half breed or boar from a local store.