Archive for January, 2012

A good day for marmalade

Posted in cheese, preserve with tags on January 24, 2012 by oskila

No recipe today, but a picture of my breakfast. The main motif is of course the marmalades. From top to bottom: Gooseberry, sprinkled with thyme. Quince with a pinch of cardamom and allspice. Orange and Bowmore with black pepper. Fig topped with flake salt. If you think salt and pepper with marmalade sounds odd you should try it.

Also, fun fact of the day: Quince is called marmelo in Portugese, so ‘marmalade’ really means ‘quince jam’.

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If this was a posh cookbook this recipe would be Gratin Bolognaise

Posted in cheese, ground beef, italian, pasta with tags , , on January 22, 2012 by oskila

Once again I’m using the food blog to get my writing up to speed in order to produce a boring academic paper more efficiently afterwards. Yesterday’s dinner turning out awesome also helps matters along. Since I hadn’t planned on blogging this dish I’ve got no ingredient lineup photo for you, but read the whole thing through and you should be able to piece it together.

After I made, photographed and ate the dish, I looked up bolognese sauce more thoroughly and found out several interesting facts: The genuine recipe contains less tomato than expected (people nowadays seem to think it’s supposed to be a tomato sauce with meat in it, which I’ve always disapproved of). The genuine recipe also contains pancetta, but neither garlic nor herbs. In Bologna it’s never served with spaghetti but with tagliatelle. One a side note it’s also interesting that minced/ground meat is fairly cheap today but was considered a luxury a couple of hundred years ago. With all that taken care of it’s time to cook up some lovely lovely food :)

Chopped onions, garlic and button mushrooms getting some colour. For a richer taste one could add a finely grated carrot at this stage too.

Pan meets meat. The registered traditional ragù alla Bolognese recipe calls specifically for skirt steak, but we’re aiming for cheap, not accurate today.

Now we’ve added a pinch of flour, a splash of red wine, a couple of spoons of tomato paste, salt, pepper and whatever herbs one feels like. While it simmers along ever so slowly, check that you’ve cooked the pasta and preheated the oven.

Here we have the sauce and pasta mixed together. There’s also a couple of eggs and a splash of milk in there, along with a can of discount prefab parmesan cheese sauce that I found in the store (but since the cheese sauce isn’t a main ingredient the recipe won’t be in the discount category).

Covering  the whole thing with mozzarella shavings and a sprinkle of dried oregano and basil. Since almost everything in there is cooked already, put it in the oven just until the eggs are set and the cheese molten.

And we’re done. A slight twist on what is probably the national dish of students everywhere (apart from those who eat ramen only and die of kwashiorkor). I’m thinking that this would also be a good dish for brunches, potlucks and such.

Sausage and rice jumble with tortilla crackers

Posted in bread, cheese, discount, leftovers, rice, sausage, side dish with tags on January 21, 2012 by oskila

Today’s post is really two recipes, because that’s how stuff happened when I took the pictures. The ‘jumble’ approach to food might have another more proper name, but I haven’t heard of it. A jumble, to me, is a dish where various stuff gets thrown together with some rice, but without being distinctly Asian in flavour.

This particular jumble, as is often the case, is done with discount sausages (one of my primary sources of protein evidently) and some broccoli and cauliflower liberated from a bag of mixed frozen vegetables. To accompany the jumble I made seasoned crackers from tortillas left over from when I made quesadillas for NYE. I didn’t have time for an ingredient lineup shot, so if you don’t have everything at home, make it up as you go along.

First, fry the raw rice in a splash of oil along with a stock cube and some powdered garlic.

Cut tortillas into strips, brush with oil on both sides and season. I used flake salt, sesame seeds, tarragon and black pepper. Put in oven until slightly brown and brittle.

Meanwhile, the rice has fried enough and boiling water is added.

Crackers done, doesn’t take very long. It’s probably a good idea to adjust the seasoning so it matches the food the crackers are supposed to accompany. They’re also good as snacks on their own of course.

Broccoli and cauliflower, cut into smaller pieces and popped in a pan. It’s not a lot, but I was only cooking two servings.

Enter sausage. I’m using Käsekrainer (that is, sausages with cheese in them) but any sausage, or whatever meat you have, is good too.

Add the rice that should be done by now and some grated cheese. Lower the heat so the rice doesn’t stick or burn while the cheese melts somewhat. (The cheese was of course also left over from the new year’s quesadillas). Also, this is obviously a job for liberal amounts of black pepper.

And there we have it. Not too pretty, but certainly tasty. Next time I’ll do something without discount sausages, I promise.

When Herring met Noodles

Posted in asian, crossover, herring, noodles with tags , on January 2, 2012 by oskila

Now I’m obviously going crazy with new posts. This time it’s because I thought that maybe if I write a blog post It’ll be easier to write my boring school assignments afterwards.

I posted this recipe on facebook earlier this autumn (or at least I think I did). It’s an odd creature really, combining stereotypical Thai noodle wok stuff with one of the most Swedish fish there are – the Atlantic Herring. Half the towns along the west coast of Sweden were founded because of herring alone and pickled it’s an important part of any seasonal feast.

In hindsight, this dish is quite all right when eaten fresh from the pans. It doesn’t work as well in next day’s lunch box.


Ingredients: Button mushrooms, egg noodles, coconut milk, half an onion, banana shallot, flour mixed with salt, lemon pepper and powdered garlic, filleted herring, thai curry powder with turmeric and kaffir lime leaves, green chili, ginger, garlic, carrot.

First, skin the herring fillets, and dip them good and proper in the flour mix.

Vegetables chopped. Grated the carrots to save time.

Also good to run a hot bath for the noodles about now.

Stir fry anything not liquid, noodly or fish.

Fry the fillets separately. I used a really small pan in order to reduce the needed amount of oil.

Probably a good idea to get rid of some excess fat.

Blending all of it, including coconut milk. It would probably actually have been nicer not to mix the herring with the wok.

Hey, look! A slice of cucumber.

Red Onion Marmalade

Posted in condiments, side dish, vegetarian on January 1, 2012 by oskila

Inspiration strikes at the oddest hours, causing another post within a day of the last…

Yesterday’s new years party was a potluck buffet affair for which I originally only planned to bring fairly simple quesadillas, but when a friend announced he would bring lamb patties and mushroom stew my condiment sense was tingling. I decided to make an onion marmalade.

The onion marmalade has been lurking at the back of my memory since I first had it with kangaroo fillet at an Australian restaurant here in Gothenburg (now sadly gone) so I looked up a few recipes with a fancy app which I won’t plug unless they pay me first.

onion marmalade ingredients

Ingredients are fairly simple and obvious. Red onions, red wine (alcohol free cooking wine pictured), balsamic vinegar, brown sugar, salt, pepper. I’ve also chosen to add thyme and juniper berries to match it even better with mutton and mushrooms. Also taking the opportunity to show off my new Japanese knife.

This is really a recipe to go crazy with, spice-wise. All sorts of herbs would probably fit in there, including for example mint or sage. Cloves, cinnamon, allspice, nutmeg, mustard seeds or star anise are other possibilities. I chose, however, to keep it simple since this was the first time making the marmalade, with no time to try again.

I should probably mention though, that while I made it, I thought the marmalade would end up too sour for my intentions, so I added a quite liberal amount of gelling sugar, which also stops what little fluids are left at the end from being runny. One of the recipes I looked up also suggested substituting part of the wine for stock, making the marmalade more savory.

Another important ingredient is a bit of elbow grease and a sharp knife, since chopping a pound of onions finely and evenly isn’t always the best fun to have on a saturday afternoon. No one will blame you if you use machinery for this. The result will probably be better too.

Letting the onions sweat in a pan for some 10 minutes before adding everything else. Not sure if letting the onions caramelize would have improved the end product, but will try that next time. If you decide to try this at home, use a wider vessel than I did.

Let the concoction simmer with the lid off until it looks like marmalade. Mine took about 80 minutes to reach that stage. In my opinion it goes very well with both mutton patties and roast lamb, but I should have either crushed the juniper berries or added more of them. Adding more spices (and why not garlic) would move it from marmalade to chutney, I presume, but that could be worth a try. At the party we also found out that the marmalade goes well with cheese, but tend to overpower Brie and other milder types.

That’s it for today! Now I should go back to writing stuff that generates university degrees.

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