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.