Thursday, May 25, 2006

The devil's dessert

I have finally managed to remember the name of the confection that has been plaguing me for ages now. And thy name is Tunnock's Tea Cakes!
They're British. I'm Greek. In Sweden. I can't have them! I am desperate. This is probably the tastiest, most sinful chocolatey and marshmallowy little sugary seductress I have ever tasted. And I don't throw these terms around lightly, you know! It's a sin they're not available here...

Friday, May 12, 2006

Zucchini, carrots, sausages...

When I'm cooking, I seldom actually pick out a recipe, shop specifically for it and then use the ingredients as the recipe dictates. I usually go sniffing around the fridge and my vegetable racks to see what I have, and then I start to think what I can make from what I already have. I think it is a practical way of adapting to the circumstances.
This is a hybrid dish put together from two ingredients I usually have at home: zucchini and carrots. Paired with a pack of spicy sausages, this was more vegetable crunch than meat dish. And that's the way we like it around these parts.
Chop the carrots, the zucchini, an onion, an abundant amount of garlic cloves (abundant is a personal matter, I won't assume to know how much you would like to include), half a chilli pepper (again, you can totally omit this step or even double it, totally depends on you, really). Saute the chopped goods in olilve oil, starting with the garlic and potential chilli, adding the onion, seasoning with salt and sugar and then adding the carrots and the zucchini. Cook until the vegetables are softening up, then add the sausages. When the sausages are thoroughly cooked, add a can of chopped tomatoes (or, for the reactionaries, you can chop your own..), mix in, and add two to three tablespoons of mango chutney, black pepper, and your guess is as good as mine after that. I think there was some rosemary in the equation, and also some oregano. When I get in the zone, I tend to forget exactly which spices I used.. The key here is to keep it sweet, spicy hot and salty enough. As always, build up the the spicy stuff and the salt gradually, so you won't end up using too much.
We had this dish with a side of fried rice with sweetcorn.

Tuesday, May 02, 2006

And some pictures

Everything in full bloom at the summerhouse in the outskirts of Athens. I love the colours! And all those lemons.. so many potential soups and sauces...

... or Greek easter tradition?

I choose Greek. It's so much more fun.. A whole lamb for 5 people this year, and the ouzo flowing freely.. plus the temperature was 30-35 degress C in the sun. I don't have a choice, really.

Swedish easter smörgåsbord?