Saturday, August 13, 2005

Going on holiday!

Well kids, I'll be away on holiday for a few weeks. Going back to the Mutterland finally!! Haven't been back since November that I came to Sweden.. So you just might have to find another source of entertainment. Just remember! I'll be back sometime after the middle of September! Toodles darlings!

Friday, August 12, 2005

Potato issues

Have I never mentioned my potato stews?? Hm that's odd, I could have sworn I did. Anyway, this is what you call in swedish tröstmat, and in plain english you call it comfort food. It's warm and toasty, and it hugs you with that special love only a plateful of carbs can offer. Basically, what I do is, I take some potatoes (the soft kind, that, when boiled or baked, goes all smooshy and half-mashed), peel them and throw them in the microwave, whole as they are. Then I nuke them for, let's say about 15 to 20 minutes, depending on how many potatoes I have. Cook them in the microwave until they are almost done. Then take them out carefully (they are extremely hot at this point) and chop them roughly in six or eight cubes.
What you do next is, you take a pan big enough for the whole amount of potatoes and saute a big onion in olive oil. Add the diced potatoes and then go crazy with spices:D I find that it is really suited to use an assortment of red spices: cayenne pepper, paprica, some kind of grilling spice mix, sweet red (and yellow) curry, and also salt, pepper, powdered garlic, and it's all open as to what spices you can use, seeing as potatoes are so neutral and versatile. You need to turn the potatoes in the pan every which way, and after 10 to 15 minutes, start adding some water gradually, allowing enough time for the water to be absorbed. This will give the potatoes a soft, half-mashed feel (which is great, in my opinion). If you want them slightly crisper, don't use any water. This dish is great paired with a couple of fried eggs, or even plain as a main dish, or as a side dish, or even with a side of feta cheese. The boyfriend goes crazy over this one, which is fine with me, seeing as it's so easy and simple.

Thursday, August 11, 2005

This is my 25th birthday cake, it's a swedish type "princesst�rta", with blueberry jam and vanilla custard, topped with whipped cream and covered with a round layer of marzipan in my favourite colour:D Posted by Picasa

Monday, August 01, 2005

Jenny's wedding

On the 30th of July, the very day of my birthday, Jenny got married to Andreas. Jenny is my boyfriend's sister and also a good friend of mine. I was the rice girl (:D) and the boyf was the toastmaster. It was very beautiful, touching, and the very first swedish wedding I've been to. The bride and groom arrived together in a vintage american convertible car, and the bride looked amazing, with her simple, elegant dress, and her hair swept up and braided with red roses. Congratulations Jenny and Andreas!!

The happy couple arriving at the church Posted by Picasa

The happy couple, with bridesmaid and best man Posted by Picasa

It's the rice girl!! (me:P) Posted by Picasa

Me and Renae, the bridesmaid, doing our Paris Hiltons :D Posted by Picasa

Brazilian chicken

This is one of those recipes with chicken bits and other yummy stuff all stewed together in a lovely sauce and best served on a bed of jasmin or basmati rice.
First, you dice some chicken fillets (about 3 for 2 people). Then marinade them in a bowl with an assortment of spices. Here's where you get to be all creative again: you pretty much can use most kinds of spices and it's a great oppoertunity to experiment. One thing I would advise you to stay away from is rosemary- its taste is a little too strong and does not mix very well with many other spices. You can use powdered cumin, cayenne pepper, black pepper, salt, oregano, paprica, chilli powder, curry powder, ginger, etc etc. Add olive oil, a small amount of sugar and soy sauce and let it stand while you prepare some other thingies.
Next, chop one big onion, 2-3 cloves of garlic, some fresh chilli (about one- if you don't have one, use powdered spices to give it that hot taste) and a couple of bell peppers. Put the pan on the stove and warm up some olive oil, throwing in the other stuff you chopped before the pan gets too hot (easier to control that way, so things don't get too brown and possibly bitter). Depending on the size of your pan, you can leave those in there or take them out when they're done, if there isn't enough room for the chicken. I prefer to take them out and fry the chicken on its own. So add the chicken with the marinade and cook until it's done. Add the rest of the stuff (onion, etc), let all the flavours mix for a couple of minutes, and then add a tin of chopped or ground tomatoes and a can of coconut milk. Let everything stew over a not very hot stove, until you're ready with the rice, making sure to give it a stir once in a while. It's yummy, easy, it lets you be creative, and it's very aromatic!