Archive for the meatballs Category

We’re frying salad now?

Posted in asian, cabbage, meatballs, rice with tags , , , , , , , , , , , , , on March 20, 2013 by oskila

Here in Sweden, Chinese cabbage (or nappa cabbage, or napa cabbage) is mostly encountered in a salad bowl, but in Korea it’s commonly used for kimchi (i.e. fermented and spiced) and in China the seeds are pressed for cooking oil. It’s also used in stir fries in many stir-frying countries, something which seems pretty far fetched to a Swedish palate.

I had to try it of course and whipped up a lunch box, containing fried rice, garlic sprouts and Chinese cabbage. In the end I added some prefab meatballs to get more protein in there. It wasn’t bad at all and I recognized the texture, so I think I must have had it on occasion in a box of Thai or Chinese take-away.

Super ugly phone photo today, because I was in a hurry.

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Simple but Fancy Potato Salad

Posted in arugula, cheese, discount, meatballs, potato, salad, sausage, side dish with tags , , , , , , , , , , , , on February 20, 2013 by oskila

My recent blog posts about blue Swedish potatoes are about to get company by one about some rather yellow Danish ones. Today’s main ingredient is Ratte or Asparges potatoes, originating in Denmark according to Wikipedia. They were bought at the same time as the Blue Congo potatoes and at the same shop. Also very cheap for such lovely spuds. The bag claimed they were good for potato salad, so that’s what  I did.

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A batch of asparges potatoes, boiled in their skin along with a vegetable stock cube. I usually run all the potatoes through with a long pin or similar before boiling, to allow some salt in. The asparges potato, when boiled, has an almost creamy texture and a flavor with a lot of nutty notes.

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The protein for the evening. Cheapest possible. Prefab meatballs and discount sausages in order to make sure there was enough potato salad to make a lunch box.

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Salad assembled. Oil, french herbs, powdered garlic, salt, pepper, mayonnaise, potatoes, arugula, diced feta-like cheese and some capers. Heavenly!

Winter Wok

Posted in asian, crossover, lotus root, meatballs, mushroom, noodles, snow peas, vegetables with tags , on December 5, 2012 by oskila

I STILL don’t really have time to mind the food blog, but sometimes you can’t help but do it anyway. This is another installment of ‘do Asian stuff to prefab Swedish meatballs’. I’ll be using the same flat wheat noodles, the same Sichuan pepper and the same old meatballs, but a new blend of vegetables.

I usually avoid frozen vegetables in my blog food (unless it’s peas) because most of the stuff is readily available fresh anyway, but some of the stuff in this bag, like jelly ear mushroom, lotus root and garlic sprouts are hard to find. There’s also leaf spinach, leeks, snow peas, pumpkin seeds and broccoli in there.

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First, some spices. I’m a bit less happy about Sichuan pepper now than when I first used it, since getting all the seeds out of the pods is rather fiddly, and leaving them in gives the dish a lot of gritty little surprises. Also, chili flakes, star anise seeds (the three large seeds) and a mix called ‘minced meat seasoning’ which is white pepper, allspice and ginger. One can toast this a bit, put the pestle to it or leave as is.

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Noodles, boiling in vegetable bouillon with star anise husks.

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Frozen veg goes into piping hot pan. One of the reasons that I seldom use frozen vegetables for stir frying is that the freezing does structural damage, so that regardless of how quick and careful the cooking is, some sogginess is inevitable. Spices go in too.

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Meatballs, cut in half goes in for some time, before adding the now cooked noodles.

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Liquids vigorously reduced, with a bit of Worcestershire sauce and a pinch of sugar added. Thickened with arrowroot (other types of starch are probably fine too) before pouring it into the bowl.

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Nothing like a warming wok when the cold and snow sets in.

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