Friday, June 14, 2013
This morning, I woke up at 5.30 by myself, 5 minutes before the alarm was about to get off and 30 minutes before I usually wake up after 6 snooze sessions. That gave me the time to make a marinade to put some tofu in. I mixed soy sauce, strong chai tea, sugar, oil, salt, black pepper and rice vinegar and put chunks of tofu in it. So when we came home tonight after running errands and attening a 7-year olds birthday party, dinner was easy. I pan fried the tofu, made a simple cold sauce and a salad (brown rice + roasted carrots + snap peas + red onions + leek) with a dressing with orange marmalade in it. A good start for the weekend!
Posted by Fanny at 10:45 PM
Wednesday, June 12, 2013
Posted by Fanny at 8:35 PM
Sunday, June 9, 2013
I flipped through Appetite for Reduction and my eyes found this recipe. I've never really been considering making this before, for reasons that are unknown to me. Because when I finally made it, it was so good! I subbed red beans for the black ones and chives for the scallions. I will definitely make it again, but I would probably eat it along with something, such as tofu or perhaps some steamed veggies. Or why not as a side dish to BBQ?
Posted by Fanny at 9:46 PM
Friday, June 7, 2013
juice of 1 lemon
600 ml water
2 cinnamon sticks
500 ml sugar/1000 ml rhubarb juice
Chop the rhubarb finely and add to a big pot with lemon juice, water and cinnamon sticks. Bring to a boil and let simmer covered until the rhubarb is very soft. Strain with cheesecloth or a kitchen towel, make sure to get all the juice out of it. Add sugar and let come to a boil, stirring all the time. Pour the lemonade into bottles. The lemonade will have to be cut with water, try it out to see how much you need!
Posted by Fanny at 9:07 PM
Tuesday, June 4, 2013
To me this is a dish that feels truly Swedish. Perhaps a bit more appropriate for fall, since it's true comfort food, and chantarelles grows in fall. Also the lingonberries, which is a must as a condiment for me. However, both chantarelles and lingonberries keeps well, if dried and freezed, and who doesn't need a little bit of comfort even in summer?
1. Cut cabbage in desired shape, as in thin stripes or small cubes. Cook it in a big pan together with onions, soy sauce, thyme, salt, pepper and desired sweetener until soft but chewy.
2. Mix in boiled green lentils and rice, and adjust seasoning.
3. Put in oven safe dish and bake until browned and crisp on top.
4. Dehydrate the mushrooms if dried or sautee them if fresh. Mix into your gravy of choice.
5. Serve with lingonberry jam.
Posted by Fanny at 8:00 AM
Sunday, June 2, 2013
We headed north this Saturday. North-east to be specific, and we wound up in the forest.
The reason for heading north, as if needing one, was a night in this little hut. It's a reconstruction of a hut just like the ones the people who made charcoal back in the days took shelter in while watching the process. Now, there's a place just outside of Skinnskatteberg with reconstructed huts where you can stay over. The place is called Kolarbyn.
The huts were surrounded by green. Moss, low vegetation, pines and birch.
We took a walk along this path, down to the lake.
I went for a little swim. I love the feeling of wild water around me.
Soon, it was time for dinner. With no electricity or running water, the dinner was cooked over open fire.
Brought a wheat berry+veggie salad and a sauce, and fired up some veggie burgers.
We spent the entire evening lying down in our hut, reading, talking and watching the fire. I feel asleep early on the hard surface and slept well for 11 hours.
We had fire toasted bread for breakfast, and the smoky taste paired with the sweet orange marmalade.
Posted by Fanny at 7:28 PM