CatPoet

I made two jars of Cloudberry jam. I had a kilo of cloudberries in the freezer so I took half and made jam for my daughters breakfast. My daughter and I made a tray of rainy day biscuits. I have cookie dough frozen for just such days. Seams to be many this summer, it is cold and rainy down here,

You forgot a older form of cup, which appear in the Nordic country which is about 150 ml. So yeah, if you greatgrandmother's cake recipe is from Sweden and it says kopp it most likely only 150 ml.

Im metric, I measure my flour by deciliters and liters and so far it works perfect for cakes, cookies and breads. A deciliter is 100 ml and it is a fixed point not like a cup that can be anything from 125 ml up to 250 ml, depending from which country and era the recipe comes from. Butter how ever comes in grams and so does yeast which makes sense, trying to push butter into a cup isnt easy.

I turned on the travel channels, many many years ago and there was a American chef traveling all over Europe cooking food. Fine, that can still be good, but when the guy was standing cooking shrimps at the northern end of Denmark and said This is where Europe ends and the Scandinavia begins and tomorrow we are going to their capitol Stockholm to sample its delights. I just shook my head. Last time I checked Sweden was part of Europe and Stockholm was Sweden Capitol and Scandinavia included Denmark too. How could a travel channel air something that bad?? *sigh* Oh and Swedish meatballs with 1 cup of dill to make it more Swedish. WFT?

Oh we smoke them at home and bring them as they are to parties, served cold. I did a stove top smoker with tea, smoked 10 portions, just used a dutch oven, tea with sugar and it worked. We had a chili sauce with them last time we made them. There is a lot of easy to build stove top smokers tutorial online. You could marinate them in liquid smoke, I guess.

They are lovely, we had them with bacon this morning.

My first thought was smoked shrimps skewers with dip in a glass.

Just remember the plain flour amount may vary and it is normal. It does it for me too. I used a round cutter I had and then a piping nozzle to take out the whole in the middle and tried to stab with a fork in a nice pattern.

I made these as I promised some one in another thread. It is minihålkaka

This how much it rose today in 40 min. And this is a full batch . I made mini hålkakor, they look like mill stones. Out of a big batch, you get about 30 mini or 8 large ones. These have been brushed with treacle water ( 100 ml water mixed 15 ml dark treacle) , before baking and after baking. This gives them the dark brown colour people think rye bread have. But it is only sourdough of rye that becomes that brown due to iron the rye releases when fermented. Other rye breads can be pale as wheat or look like unbleached paper. For size comparison , this is my two year old daughter's hand trying to steal a fresh roll.

We had a lovely classic Swedish dinner. Falukorv on a roll with a fried egg. My daughter was so happy she clapped her hands, ate the falukorv, the egg and nibble the roll , licked of the ketchup and told me to shut up be cause it was sleepy time.

Franci: I cant eat store bought mince from Chicken or Turkey, it horrible. I miss mine myself, chunkier and yummier. We had tacos tonight, wouldn't say it Mexican far from it but it is lovely and my daughter sudden ate cucumber , lettuce and onions with no problems. We always have Friday taco night when a certain friend is over. Sadly due to the thunderstorm that arrived late in the day, he is stuck in a town 25 minutes by car from us and missed dinner. He will have it IF and WHEN he gets here.

I have a lovely Arn cheese here at home at the moment. Good Swedish hard cheese and this one is a 24 month old. YUM

I called my father, he said this the only amount of flour that set in stone i rye, the plain flour can be up to 1 kilo, it all depends on where it has grown and the same goes with the rye, So dont stare at the amounts, just work the dough until it feels soft, pliable and elastic. After you made it the first time, you will know how much you need in the future. You can add 1-2 tablespoon of ground bread spice (1/3 fennel , 1/3 aniseed , 1/3 caraway ). And I noticed today what a different it was to bake with a thunderstorm, the first stage of the dough it was more like a soft soup/porridge then the hard porridge I got yesterday. The dough is lighter and much more a live.

Oh dear, it was supposed to 100 gram of butter, and 100 oil. I was bit tired yesterday due this bloody weather and i manage to mangled the recipe. I am so sorry. We found out last night my scale is off with a bit, so I got hold of my neighbors one and measured again. Because the recipe is based on my grandmothers coffee cups and not gram. So there , now it is perfect and YES I have another pan going again. this is the true recipe. Ingredients 500 gram fine rye flour , 600 gram plain flour ( wont be using all), 4 tablespoon of dry active yeast or 100 gram fresh, 100 grams butter, melted (can be substituted for 100 ml rapeseed oil/canola oil), 1000 ml luke warm water. 4 teaspoon salt and 6 tablespoon brun sirap ( this is Nordic thing, it made of beet sugar, you can get good result if you mix half dark treacle and half golden syrup).

Poor mans food from France, Italy and Spain is always seen as something posh and fancy, well here is typical poor man food from Sweden. I think it should get 4 stars! I love my falukorv, I dont eat it often but when I do I go for the expensive good brand. Falukorv is name protected and you cant put any type of meat in it either or fillers, so that is one of the sausages I can and will eat. Fried with ketchup potatoes and peas &corn. YUM!

First of all I want to say, my bread doesnt look its best today, baking rye bread during a thunderstorm isnt a great idea. Yours will look much better, trust me. And also this have a bit more rye then it should, my daughter thought should add extra. And I made half a batch and not big one. Ingredients : 600 gram fine rye flour , 600 gram plain flour, 4 tablespoon of dry active yeast or 100 gram fresh, 500 grams butter, melted (can be substituted for 50 ml rapeseed oil/canola oil), 500 ml luke warm water. 4 teaspoon salt and 6 tablespoon brun sirap ( this is Nordic thing, it made of beet sugar, you can get good result if you mix half dark treacle and half golden syrup). Mix in everything but the plain flour, you can do this in a mixer, I couldnt be bother to get mine out today. Now work in the plain flour, until you have a smooth dough. Keep kneading it a bit more until smooth and easy to work with but not dry. Leave it under a towel to rise until double in size, this can take between 40 mins till 2 hours. Roll the dough out to about ½ - 1 inch thick, remember it will double in height. In the background you can see the tray I normally use for a full size dough. Please into you chosen baking tray, this one I am using needs paper to be able to loosen the bread while the black need only flour. Prick the bread with a fork, it is important or it gets weird when it rises the second time. My grand mother had a "bread stabber" that made stars, so cute. Now divide the bread in as big pieces you need. Cover and rise for 40 min. Brush with cold water and then bake at 225 C for 10 minutes. Take out the bread and quickly brush with hot water and if you want a darker crust add a little dark treacle to the water, back in for another 10 minutes and brush with hot water and done. This is how it looks done, it break apart easily and normally looks nice. When the thunderstorms , hopefully by tomorrow I bake another pan.

I been told by the butcher that if the meat goes from chilled into hot pan, the fiber can explode or contract due to what type of meat and that changed the results. And I leave it out for 40 minutes it is all it most often needs.

The Brothers Fruit and Veg, isnt a green grocer but a mostly Arabic goods store and I was up there today, I got whole, cumin, black pepper, whole green cardamom, sriracha and Greek pasta. And I also went to a major chain store and got fine rye flour.

i will, when i tried it, if it is oki? I need to know what dough he gives me.

Smithy: nice to see other names for food. That type of pie is called Slarvpaj or hastpaj, so either sloppy pie or quick pie. I have seen hastpaj, written Swedish hästpaj, the umlauts changing it to horse pie.

Oh Now I miss my friend´s fathers venison meatloaf , lovely and flavorful and secret ingredient was half a banana.

I got hold of 3 other Greek friends and I now I 4 options for the Greek dishes thanks to you, I will see which one I make. My polish neighbor handed me a recipe pirozhok that he said I just must try, it has a bit of veggies in and pickled beet and then meat, sounded weird and lovely and he promises to make the dough for me. Who can say no to that?

Yeah that Bruichladdich is like concentrated forest fire, I smelled and tasted a little.

Menu set! Taco Chicken Sukka Sundays roast, potatoes. Strawberry curstard tart makaronia me kima Stuffed thick sausage and baked potatoes Fried salmon with roots and tubers. kebab Skewers, rice and salad Texas steak baked potatoes, sourcream and salad. Pork vindaloo Herbed roast with potatoes and salad. Cherry clafouti Mince and tatties Boiled sausage and greekpotato salad Salmonpatties and potatoes pirozhok Hamburgar Steamed salmon with fresh veggies Tjärlknöl ( a swedish medthod cooking meat) and hot potatosalad. Queen of puddings pastitso Sausage stroganoff with rice Madurai chicken Swedish Meatballs dinner, with all the sides. Texas steak crispy potatoes and creamedbaked corn. Salmon pudding Pulled pork with bread, veggies. Mother in laws, baked fruit pudding. Kema curry. Fried sausage with potato bake Kori Gashi Meatloaf. hamburgar Salmon balls.