CatPoet

Sorry, after you cooked then for 5 min max, just pour in to colander and pour cold water over and the skin can squeezed of , just grab them and squeeze them between your fingers.

I had Burger king today... My friend had to eat so he bought burgers for him , he is diabetic and needed food asap and this would work. I got a burger to, which was meh. I have now eaten twice at burger king this year. So all in all 4 times over 6 years. I think I am safe.

Plonk them into boiling water for a few minutes. That is what I do when I blanch almonds.

So I thought I would do Kung Pao chicken to night and then my brain said wait, make chicken fried rice and two second later it screamed biryani and I ended up with this that is sort of a mix of them all but it was yummy.

I have a cocktail book from way back and it says lovely nipples with a Manhattan is a crisp/chips topped with sour cream and smoked oyster, if you can find smoked oyster, a smoked prawn or a tiny bit crispy fried smoked bacon will do. The picture shows a tiny dollop of sour cream and something that looks like a prune on top of potato crisp. I am not sure I want it...

What bothers me is I was in the big town today, I did look at flour and thought Nah I have a bag, yeah I have a bag of coarse stone ground rye flour that makes anything taste MDF, but makes lovely Danish rye bread.Oh well , I just pick it up tomorrow and I give you nice walk through.

I been to City gross and I got 3 kilo of ground chuck, 3 kilos of thick pork ribs and 1 kilo of Texas steak. Heck knows why they call it that but it is beef was on offer and that suited my wallet and canned crushed tomatoes from Mutti, canned beans from Zeeta, 2 kilo frozen Ebba peas from Findus and canned corn from Green Giant. I missed the fact I was out of fine rye flour before I left. Tomorrow is market day, so I be going to get some nice yummy fresh stuff.

I be making it tomorrow, I am out of fine rye flour and the store is out of it too and I am not going for a 1 hour journey to get flour today, it will be picked up tomorrow when I am going shopping anyway.

IKEA has ,metal tins called tripp, that might work and airtight tea tins will work too amazon has lots of them. My spices are in mental tins, anything from old candy ones to modern black treacle tins.

After spending 3 month peeling eggs daily, 200 bloody eggs, I learned a few things for egg salads and topping, Just plonk eggs in a pan, let them go to boil , put a lid on and turn the pan of, 10 minutes the eggs are done. Then rinse and leave in cold water for 20 minutes. Roll the eggs in a towel to crack the shell and peel and older eggs works best.

I asked my dear chef friends about eggs for breakfast in Sweden and if they peel them before and they said no, they think people are smart enough to peel them them self, they will how ever provide a dinner knife so you can slice the egg for sandwiches...

Well my friend cant afford anything else but Zebra, lamb or gnu. But I have seen in fancy stores frozen Zebra steaks but that is here in Sweden.

It is from Africa to start with and used in African foods and lovely with lamb and zebra says a friend of mine. So I think you can find a use for it.

I am going to bake a batch of Örfilar / hålkaka tomorrow and take pictures, it will be much easier. I also realised that the note book with the recipe is next to my sleeping daughter, I read to her the recipe for potato cakes before bed time... So I make it tomorrow and you all can see what I use.

That will be a lot of mix spice you can make and ton of pickling too. I love nutmeg in my potato mash. Remember nutmeg is poisonous in large amounts and for spice large amount isnt that much.

OH that looks yummy. Much better then the Chattnied, Thoran Khozi, Makhni and Korma we been doing. Oh we dont do vegan, I am not allowed to go full vegan anymore , doctors order.

http://sockerblomman.blogspot.se/2011/01/halkakor.html This is hålkaka, I hope this works. Tunnbröd is a flatt bread that can be made soft or crispy.

this is how this type looks like, the ones for my province contains a bit more rye and is a bit more fluffy, but you get the idea. When you make Örfilar, then you roll the dough out in to a big deep pan about 1 inch thick and then cut to size before rising. Like this one http://bakatochlagat.wordpress.com/2011/02/03/ragbitar-2/ Tunnbröd is a flat bread, it comes both in hard and soft. The first day you get it soft and the next day it has been dried out so it is hard. It is lovely. I could ask my mum for her recipe.

Dairy is oki, I can get milk, cream, sour cream , creme fraiche, butter, quark and ice cream dairy but lactose free here. I can get lactose free milk white chocolate but I never baked with it and have no clue how it acts. Dark chocolate is fine, even though I shouldnt have large amount if it.

Soba: My husband is Scottish, so currys for him is Indian only. I think I could get away with making any form of Indian food but I am not sure.

I am open for suggestion when it comes to dessert. Most things I can find lactosfree , condensed milk is not one of them and when it asks for dulce de leche I make a lovely thick toffee sauce instead. But any ideas would be ache. Oh that is right white chocolate and milk chocolate is also out.

The smell of the newly awakened forest, the dampened moss, the whisper in the trees, the sun rising to warm the ground, brings me back to a happy time of enjoyable but simple food memories. When I was just wee child, we used to go foraging in the forest for berries and mushrooms. Pack our backpacks and set out for a long walk straight into the deep thick forest. The noise of the human world would slowly dissipate and soon the air was filled with the whistles of foxes, songs of birds and barks of deer. It was magical world for us children, was that troll that looked out from that rock or was that the elves dancing or just fog rising from the mire in the early morning sun? After years of walking through the forest it became home, there is the troll rock, there is the rickety footbridge over the mire and there is the elk island, I knew the places by heart and I knew their smells. Nothing more safe and comfortable then sitting on a flat rock with a mug of hot cocoa and cheese sandwich and ending the meal with handfuls of bilberries or lingonberries or cloudberries. Even the foul smell of the wellies sinking into the mire brings back joyful food memories. Sitting on capercaillie hill, rotting moss falling off the wellies and Rhododendron tomentosum in my hair to ward of mosquitos and that cup of hot cocoa. My mum made a powder from cocoa, sugar, vanilla, salt and powdered milk and all you needed to do was mix it with hot water from the thermos flask and stir with a twig that was just heaven and I think it tasted even better because of the location. And my father's father carried the same smell of the forest in his clothes, he hunted and fished and would bring home elk, deer, hare and all sort fish, most often fish and sometimes a duck. The smell of the wood burner, he used juniper wood for game meat so it would infuse and make the most lovely roasts and crackling from the fire, just would make me smile. But those times came to abrupt end in 1986 when Chernobyl blew. We had a two season ban on mushroom picking in our area and 1 season ban on berry picking and we were lucky not to have a ban on game meat. The forest never felt the same afterwards but the smell can bring me back to happy and carefree time and memories of those battered sandwiches and hot cocoa.

We just had a simple Swedish dinner today, Dill cooked new potatoes, Quick salt buried ham steaks , a white allspice sauce, lingon jam and broccoli. I am trying to get my kid away from peas.

I could dig up the recipe for Hole cake ( Hålakaka), my grandmother's recipe and it is half rye and half wheat, soft bread that can be made into Örfilar ( A clip around the ear) which is a square soft bread and easy to make. Rye is such a popular thing even for those who want less carbs. In Sweden most breads are a mix of wheat and rye. It doesnt have the wow factor of ciabata but it taste great. I love with smoked turkey or goat cheese or pike spread... Oh I am now drooling. Does it sound nice? Or you could make tunnbröd, that has become popular and is called Nordic wrap, but you need to be two to make or you will work your self to death and the one my family makes is half barley half wheat.

Soba. It has to be curry, it been curry night for my husband on Saturday for the last 40 odd years, only Christmas and birthday may change it but 4 curries a month is a must. Darienne: Lime is a citrus fruit and therefor a no go. I will see if I can afford wine, that is expensive here and trust me, most cheap bottle of wine here taste like liking the carpet of a old folk home for incontinent foxes .