Revival?

I’ve experienced a recent rise in foodie activity, but only shared the experience on Facebook and instagram. It’s only fair to get some of the action on here as well (as if anyone ever comes here anymore)

We recently acquired a pizza stone, so Sunday dinner equals pizza these days. Sadly #1 sprogget doesn’t like normal pizza, nor white with just cheese, so I’ve had to make her a “pizza with nothing” ie a pita bread.

Dough:

7 grams dry yeast

360 grams high protein flour

30 grams olive oil

250 grams water at 40 C

4 grams salt

3 grams sugar

10 minutes of machine kneading, rest for 50 minutes or in fridge overnight.

See you soon I hope

First attempt

White with mozzarella.

Six cheeses pizza

Six cheeses pizza

Cheese, red onions, Arched Woodwax (a mushroom), walnuts and honey

Cheese, onions, jamon serrano, parasol mushroom and ramsons pesto

Defacing Fish Soup

Today’s dish is a very fishy soup. I was trying to think up something that would involve the Hong-Kong style shrimp noodles that had found their way into my kitchen. I didn’t feel like going to the store again to get proper fish, so I dug some fish sticks out of the freezer.

Just putting straight up fish sticks in a soup would quite likely be a horrible experience, so I quickly fried them and peeled the breading off (It’s the breading that’s good anyway). When I was a kid, fish sticks were white on the inside, but I guess that with Atlantic cod population plummeting, pollock or something was a better alternative.

These noodles are wheat noodles flavored with a bit of shrimp. New to me, but seem tasty. Here they are cooked and put in a bowl together with Chinese cabbage, carrots and garlic sprouts. (Yes, there’s been a lot of cabbage and sprouts recently, but that’s what happens when one wants to use everything up)

Former fish sticks sitting in a pot of boiled broth containing katsuobishi dashi (made from fish flakes) and a dash of rice vinegar. After a while the pieces started to float, so I assumed that they were done, especially since they already had been cooked once.

Pot tipped into bowl and soup done.

Simple but Fancy Potato Salad

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.

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.

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.

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