CatPoet

Poached salmon in egg and parsley sauce with a lot salad and a few spuds. My daughter loved it and that is great since it is a classic dish from my childhood.

David Ross; here you can rhubarb as fruit the paté, we call them jellies and there is dried rhubarb candy that is lovely too.

Oh have you tried rhubarb toffee? Its ACE. 200 grams of rhubarb 150 ml cream 100 ml sugar 50 ml golden syrup/ light treacle / cane juice/ cane syrup or honey. Clean and chop the rhubarb in to small chunks. Add everything to a wide thick bottom sauce pan and bring to the boil, remember to stir. You need a candy thermometer for this , it need to get up 125 C. When you reach this point pour out on a grease proof paper. Cool enough so you can touch it with out burning your hand of. Cut long ribbons of the toffee and either roll up on stick or just them set as ribbons. You can get the toffee up to 130 C to set it harder, but then you must work must faster with the risk of burning to make lollies and ribbons, however the ribbons just be rolled around a thick skewer to makes curls . This candy for my childhood, all natural and no colourings added.

This is the recipe, I have used and gives me the best result.

Yes, that is my big brothers birthday cake. Everything is edible even the horns. He has birthday right after Halloween and even if we dont celebrate it as Americans do, some stores carry spooky candy and there is where I got the eye from. It is sponge cake with lemon curd filling and covered in licorice frosting.

Is it yeast or baking powder in the recipe?

Chocolate cookie triceratops 3D!

Friday dinner Texas steak, America fries (store bought, yes that is name for them), salad, pickles and creme fraiche. Yes I eat small portions most often. The American fries are breaded, yes it is a breaded crust on them, God knows why, but since we had Texas steak, why not find something more "american".

Rhubarbsauce. 125 gram of rhubarb 0,5 tsp salt 1 red onion. 200 ml water 1 tsp cornflour 1 tsp sambal oelek 3 TBSP demerara sugar 2 TBSP White wine vinegar 1 pinch cinnamon 1 pinch allspice Chop the onion finely, clean and peel the rhubarb and chop into chunks. Add everything but 50 ml water and cornflour to the pot. Simmer for 15 minutes, remember to stir to break the rhubarb. Remember to not cook it dry. Add the cornflour mixed in the left over water, do this in thin drizzle and whisk the whole time. Take off the heat when thicken and serve with pork or chicken.

We had home made burgers , the bread was just velvet loaf turned into velvet rolls instead and then a lovely ground beef patty.

Depends on which breed of pig they are, we have pigs here who are know to be lean and it all up to what the piggy gets to eat.

Well people did have cold stones, stone cellars to keep the food cold in the 19th centuries and early 20th centuries and if you had money you had an ice box too. But yes it was much saltier then today, that why old recipes tells you to put meat into water or wash the butter before using.

The world was as tiny as people think, we still had contact with people , it just took longer to talk to them. If you had family in USA you did send back a letter and some contained recipes. We have plenty of letters from Gus on dad side and Fred on mum side. There is even on complaining how hard it is to get porridge, Gus is tired of bacon for breakfast. I have a recipe for Italian bacon, it has herbs packed with the salt and a lot of it and it is from 1905, there is also a spaghetti recipe in the same book.

Well I do have a cook book from 1915 and it says to use saltpetre or pack it tightly in wooden drum with salt and oak leaves before smoking.

Drats it is two week after rhubarb season here. Otherwise I would show you my lovely rhubarb sauce for pork.

I have shared the Biff ala Lindström in Recipe gullet and the cider can chicken is just a can of Swedish cider up a chicken butt, the same as beer can chicken. Is there any recipe you want?

Biff Ala Lindström 500 gram of ground beef 5 tablespoon of unflavoured rusk * 100 ml water 1 egg 1 teaspon salt a good pinch pepper 2 tablespoon finely chopped onion 150 ml finely chopped pickled beetroots 2 tablespoon of finely chopped pickled cucumber 1 tablespoon of finely chopped capers ( the pickled kind) In a bowl stir rusk, water, salt, pepper and egg to even batter. Leave to swell for 10 min. Now add the meat and the chopped pickles and combine. Leave the batter to stand for 10 minutes. Divied in 4 or 6 balls and flatten to patties and fry on medium heat in a bit of butter about 5 min per side. Remember these will be pinbk due to the beetroot and bit soft due to the rusk. Serve with sunny side up egg, potatoes and vegs. *Rusk is the closest to the Swedish bone dry breadcrumbs. When it says breadcrumbs in a swedish recipe, it is always bone dry and not fresh. You can take old stale bread, dry it out in the oven on low heat and then grind to semi fine powder. The recipe is my version of Vår KokBok recipe.

My friend used the Savu Smoker bag for fish and smoked shrimps, they turned out lovely. You can find them at Amazon.com and all you need is a oven. It just lovely.

Ah, just remember the you still might need a visa for that day in Russia, due the Ukraine crisis , everything is getting weirder. honestly I wouldnt go there. Tallin is nicer and less crime and less hateful and better food and atmosphere. In Finland why not go to Rovaniemi, the home of Santa Claus, you have chance of enjoying Samphi food and trust me, that is yummy. I grew with that kind of food. Yum. Reindeer should be in a stew not as decoration.

My friend would look into it more when her family has gone home again but this she said was a must. Finnish licorice, you need to try it. Joulutorttuja, is apparently something you have to try, it is small short crust pastries with plum filling, how ever the word means Christmas torte. Look for restaurants that serves Christmas food, it most often a buffet of different dishes. And if you can afford , there is a Russian restaurants in Helsinki that serves bear, she couldnt remember the name. Also have far will you travel in 5 days, where will you be staying?

Today we had a Swedish classic, something you will get in finer restaurants. Normally you have pressed potatoes to this or fried, but we just wanted a few small spuds, we dont eat much potatoes at all. So what is this then ? Biff ala Lindström served with a fried egg, the older way to serve this dish. It was yummy! I know the egg should be fried with an egg ring to perfection, but this is home food and I am not going upstairs to the attic and goes through my huge box of cookie cutters to find it.

Cider can chicken was our dinner last night. I got this great fresh chicken for next to nothing at the store where I normally shop. So we skipped salmon today and will have that on Saturday instead. We had gravy, cooked carrots, peas , potatoes and a salad. It was so yummy.

I just baked a Sammets limpa, A Velvet loaf, I done this recipe many times but this time it got weird, it split, it got stuck to the tray and the crust is way thicker then normal, but still taste as a velvet loaf should. Not pretty but edible. This recipe is old it just says use 1 measurement of milk and 1 measurement of flour, cook until a thick batter has formed. Use the same measurement again and fill with clear water. Add the water to the batter and whisk smooth. Whisk in brewer yeast , salt and a little bit of butter. Knead until it soft and silky in texture , may need to add more flour, a good housewife will know when. Rise to double, roll into good size loafs, rise to double and brush with treacle water or coal water and bake until done.

In Sweden in the old days, rye was just milled as it was and you the sifted it to get the fine rye.

annabelle: Well British shows tend to have what you would call overly dramatic voiceover, it their way of being funny. You should see some of their building shows, can be a real hoot. I love come dine with me.