Today I decided to make something with mushrooms again for lunch. This time of the year it is one of the best things to cook with. I decided to use chanterelles. You can find so many chanterelles in the forests in Sweden right now.
Making this ravioli is fairly easy but it takes some time, which is perfect now that I have time off work (autumn break). This was the perfect lunch, so much flavour!
SInce Jason is still in Italy I need to eat as many mushrooms as possible before he comes back 🙂 (Jason is allergic). Continue reading
It seems last weekend’s post was missed because we were both so busy. As you may have seen in our latest post, we had some friends over last weekend, and we also went to a lunch with Jason’s work at the Ritz in Gothenburg. On the Sunday we went to IKEA and MIO and bought lots of new shelves for the kitchen and living room. One of the new shelves was a wine rack with space for 24 bottles. Currently, there are 0 bottles on it… Continue reading
Last weekend we cooked for some newfound friends. We wanted to make something Asian and something different. Since we had been making Kimchi a few days earlier we also wanted somthing that we could eat that with.
We decided to try to make steamed buns and things to fill them with that had Korean flavours. So we made a bunch of different side dishes and it was delicious. We think our guests thought so too hopefully 🙂 Continue reading
Homemade gnocchi is something that is fairly easy to do and it does not take too long. As with pasta it is of course quicker and easier to buy ready made, but if you love spending time in the kitchen and trying new things we think you should try making your own. You have much greater control of what is put into your gnocchi and you can mix a lot of different things into the dough.
The sauce to go with this gnocchi on the other hand is made in a few minutes and it is something you can prepare while your potatoes are cooling down.
Most people love pizza and so do we 🙂
One of the best pizzas we have ever eaten together is the one we had on Jeju, a small island south of South Korea, when we travelled there last year. We had been out cycling all day long and wanted something to eat. It was not easy to find anything that did not smell of fish but finally we found this cosy little cafe where they had snacks and pizzas! We were very tired and warm and the pizza tasted delicious. Just what we needed! Continue reading
We both love Asian food as you might already have figured out. Yesterday we wanted to make something with Asian flavours, but at the same time something easy and fresh. So, we made a simple salad with only a few ingredients. For the salad we made a really nice dressing with lots of flavour. Try it, so delicious!
This salad was really quick to make. You only cook three things, which only take a couple of minutes each to cook, so it’s just a case of chopping the other ingredients and quickly mixing the salad dressing. So simple, yet packed with flavour and freshness!
Ingredients Serves 4
Cooking time: 15-20 mins
- 200 g noodles
- 10 cherry tomatoes
- 1 pepper
- 100 g sugar snap peas
- 200 g edamame beans
- 200 g peanuts
- 2 cloves of garlic
- Chili (a small amount is usually enough)
- 1 lime
- 3 tsp soy sauce
- 3 tsp rice wine vinegar
- 2 tsp sesame oil
- Boil some water and cook your noodles. When they are cooked, rinse them in cold water and put them aside.
- Put the peanuts in a heated frying pan and roast them until they are golden brown.
- If you use frozen edamame beans put them in a saucepan with some salted water, and put on a high heat.
- When the water starts boiling remove them from the heat and rinse instantly in cold water.
- Squeeze the beans out from their cases.
- Cut the cherry tomatoes in half and sugar snap peas in half.
- Cut the pepper in smaller pieces.
- Put the tomatoes, pepper, sugar snaps, edamame beans, and noodles in a big bowl.
- Add the peanuts. (The peanuts are nice to have a bit warm in the salad.)
- Crush and finely chop the garlic cloves and chili, and put into a small bowl.
- Squeeze the lime juice into the bowl with the garlic and chili.
- Mix the rice wine vinegar, soy sauce, and sesame oil into the bowl with the lime juice, garlic, and chili to make the dressing.
- Pour the dressing on top of the salad and mix everything together.
We love tofu, and enjoy it cooked almost any way. Jason even likes it raw… But one of our favourite ways to cook tofu is to make breaded tofu!
At the moment there are lots of carrots available, as they are in season, so we bought three different types of carrot and some parsnip to roast. Roasted vegetables are something nice to eat in the autumn, as the warmth of the food is nice during the colder months.
Ingredients Serves 4
Cooking time: 40 mins
- 500 g tofu
- 100 ml flour
- 2 eggs
- 200 ml bread crumbs
- Salt, black pepper, chili powder
- 8 medium-large carrots
- 4 parsnips
- 1 red onion
- 4 cloves of garlic
- 2 medium-large tomatoes
- Quarter of a red pepper
- 200 ml chopped/tinned tomatoes
- Olive oil
- Dried rosemary
- Peel the carrots and parsnip.
- Cut the vegetables into equal-sized pieces and put them on a baking tray. (Put some baking paper on the tray first, to make cleaning easier.)
- Cut half the onion into large pieces and put on the baking tray.
- Crush two cloves of garlic and put on the baking tray.
- Pour oil onto the vegetables and sprinkle some dried rosemary and sea salt on top.
- Put the vegetables in the oven for 20-30 mins, until soft and coloured.
- Put the tomatoes, red pepper, and the rest of the onion and garlic cloves into a food processor and mix well.
- Add the chopped tomatoes and mix again.
- Pour the mix into a small saucepan and put on a low heat.
- Cut the tofu into large chunks.
- Prepare three bowls.
- Put the flour in one bowl, beat the eggs in the second bowl, and mix the breadcrumbs, salt, black pepper, and chili powder in the third bowl. (We usually use 1.5 tsp salt, 2 tsp black pepper, and 1 tsp chili powder, but start with less and try the mix before adding more to suit your tastes.)
- Put a piece of tofu in the flour, and turn it so that the piece is covered.
- Put the piece in the eggs and cover.
- Quickly take the piece of tofu from the eggs to the breadcrumbs and turn until covered.
- Repeat for the remaining pieces.
- Put a large knob of butter in a frying pan and put on a medium-high heat.
- Once the butter has melted put the tofu in the pan and fry each side until golden. (You may need to fry half the pieces at a time, depending on the size of your pan.)
- Once the vegetables and tofu are finished, take the salsa off the heat.
- Serve the tofu, vegetables, and salsa on a plate.
Kimchi is a Korean fermented side dish. It is made out of different vegetables and various seasonings. It is traditionally kept in jars to ferment underground for months, but this recipe allows you to eat the kimchi after just 2 days. When we went to Korea last year we tried a lot of different kinds of kimchi.
Sofi eating a traditional Korean meal that always includes a few different types of kimchi side dishes.
One of the temples we visited had a collection of fermentation jars.
So now we wanted to try to make our own kimchi. It is really easy to prepare and make, then all you need is to wait for as long as you can before you eat the kimchi to make fermentation process as long as possible.
Our recipe is inspired by Jennie Walldén, winner of Sweden’s Masterchef 2013.
Cooking time: 1 hr 40 mins
- 1 large Chinese cabbage
- 1 carrot
- 10 cm radish
- half a cucumber
- half an onion
- 2 cloves of garlic
- 5 spring onions
- 2 tbs salt
- 150 ml water
- 1 dl gochujaru (Korean chili powder)
- 1 tbs sugar
- 2 tbs rice flour
- 50 ml teriyaki sauce
- Chop the cabbage into 4 cm pieces.
- Put the cabbage in a large bowl and add the salt. Mix thoroughly.
- Put a heavy weight on top of the cabbage to draw out more water. Let it rest for 1 hr 30 min.
- Chop the radish, cucumber and carrot into matchstick-size pieces.
- Chop the spring onions finely.
- Grate the onion and garlic.
- Mix the water, sugar and rice flour together in a saucepan.
- Boil the mix until it is thick and smooth.
- Let it cool for a few minutes.
- Mix in the garlic, onion, teriyaki sauce and gochujaru and stir thoroughly.
- Put the mix in a large bowl and add the carrot, cucumber, spring onions and radish.
- Rinse the cabbage thoroughly in cold water to wash off excess salt.
- Add the cabbage to the mix.
- Stir everything together with your hands to keep the vegetables from breaking. Use plastic bags on your hands since the paste is very strong.
- Put the kimchi in mason jars, Don’t fill them up completely.
- Cover the top with cling film and close the jars,
- Leave them at room temperature for at least 48 hours, They can last up to 2 months.
In the past we have tried to make different types of vegetarian burgers. In this recipe we have used few ingredients, but they all give lots of flavour and good texture to the burger. They are very quick to make since we use a food processor to mix the ingredients and then the burgers only need to fry for a few minutes on each side. What adds to your cooking time is if you make your own buns. We have put up a recipe on the blog that we use when we make buns.
We normally make all our bread ourselves since we want to know what is in the bread. When you make your own bread you use very few ingredients and you know there is no added sugar or other strange ingredients.
Ingredients Serves 6
Cooking time: 25 mins
- 3 medium pre-cooked beetroots
- 250 g chickpeas
- 2 cloves of garlic
- 1.5 red onion
- 150 ml flour
- 200 ml oats
- 1 egg
- 10-15 coriander leaves
- 1 tsp lemon juice
- spinach leaves
- 10 cherry tomatoes
- 1 avocado
- 6 buns
- If you are making your own buns, see the steps here. (Remember that making your own buns will add to the overall cooking time.)
- Mix the beetroots, chickpeas, 1 onion, garlic, half the flour, half the oats, 1 egg and coriander leaves together in a food processor. (If you don’t use a food processor you need to chop the ingredients finely).
- Put the mix in a bowl and stir in the rest of the flour and oats.
- Mix in the lemon juice and the salt and pepper.
- Split the mix into 6 pieces. The mix will feel very loose and sticky, but it will hold together once cooking,
- Shape the pieces into balls and put them in a frying pan.
- Flatten the balls with a spatula.
- Fry them for a few minutes on each side.
- After they are done, put them on a plate.
- Chop the rest of the onion, avocado and cherry tomatoes.
- Put them in a bowl and add some lemon juice, salt and pepper to make a nice salsa.
- Take a bun and cut it in half.
- Spread some mayonnaise on the inside of each piece of bread.
- Put the beetroot burger on the bottom piece.
- Put some spinach leaves on top of the burger and the top piece of the bun.
- Serve the burger with the salsa.
Did you see our previous post where we made fried dumplings with edamame beans? It seems Sofi’s sister did – she came to Göteborg last weekend and asked especially for us to make dumplings! So we did. But we decided that we wanted some steamed dumplings as well, because they’re simply amazing and taste very different to the fried dumplings.
We used marinated tofu in this recipe as well as different vegetables, which we didn’t fry before putting in the dumpling cases. However, our previous dumpling filling works just as well, and you could even make your filling to cater to your taste!
To see our instructions for frying the dumplings, see our other post.
Ingredients Serves 4
Cooking time: 30 mins
- 250 g marinated tofu (normal tofu is fine, but marinated tofu gives more flavour)
- 50 g white cabbage
- 1 onion
- 1 carrot
- Three cloves of garlic
- 1 chili
- 3 spring onions
- 24 dumpling cases
- 250 ml (1 cup) rice
- Sesame oil
- Rice vinegar
- Soy sauce
- Sesame seeds (toasted if preferred)
- One lime
- Cook the rice.
- Put the onion, 2 cloves of garlic, 2 spring onions, half the chili, and 1 tbs sesame oil in a food processor and mix thoroughly. (Save one clove of garlic, one spring onion, and a few bits of chili for the dipping sauces. The recipes for the dipping sauces are at the bottom of this post.)
- Finely chop the tofu, carrot, and cabbage into small cubes about 5 mm wide.
- Mix the tofu, carrot, and cabbage in with the vegetables from the food processor.
- Put some dumpling cases on a work surface, and put one spoonful of the vegetable mix on each.
- Spread a little water around the edge of each dumpling case with your finger, to help the dumplings stay closed.
- Fold the dumpling cases in half, and squeeze the edges together, either by hand or using a dumpling mould. Repeat for all dumplings.
- Put some baking paper on each layer of your steamer. This is to stop the dumplings sticking to your steamer and it makes taking the dumplings out and cleaning the steamer much quicker!
- Put the dumplings in each layer of the steamer, on top of the baking paper. You should hopefully be able to fit 6 dumplings on each layer depending on the size of the steamer.
- Pour some water into a saucepan wide wide enough for the steamer to fit in. The water should be about 4 cm deep.
- Place the steamer in the pan.
- Put the pan on a high heat and once the water has started boiling, wait 2-3 mins and remove from the heat.
- Remove the dumplings from the steamer, and repeat the cooking process for the remaining dumplings.
To make the dipping sauces:
- Cut the lime in half and squeeze the juice of the whole lime into one bowl. Pour in some rice vinegar (a couple of tablespoons) to suit your taste. Add some garlic, spring onion, and sesame seeds.
- In the other bowl, put the rest of the garlic, spring onions, and sesame seeds, and add some chili. Pour in some soy sauce and rice vinegar to suit your taste. We typically do two tablespoons of rice vinegar to 3 tablespoons of soy sauce.