Category: 30 minutes or less

Hasselbat potatoes and a mean kidney dip

Hasselbat potatoes and a mean kidney dip

Everyone loves a good dip, right? This mean kidney dip was not only hit on the Halloween table, but this mean kidney dip goes well with the Scandinavian Friday tacos too. It disappeared quickly from the table at our house. And you will love how easy it is to make.

If you want to make it with non-canned kidney beans, just remember to soak them overnight. I prefer to cook my own beans, but it takes a lot longer. If you use canned ones, just make sure you rinse the beans well before using them. This mean kidney dip is a bit spicy, but you can, of course, use more or less chilli. Some like it hot and some not. Personally, I like it when it’s packed with flavours, but not when it’s hot.

I also made the classical Swedish Hasselback potatoes and made little bats out of them. I really love potatoes and Hasselback is such a delicious way to eat potatoes.

Mean kidney dip

3rd November 2017
: 3
: 10 min
:
: 10 min
: Easy

Easy, creamy mean kidney dip that goes well with many dishes.

By:

Ingredients
  • 250 gr cooked kidney beans
  • 150 gr sour cream
  • 2 tsp chilli
  • 2 tsp cayenne pepper
  • 1 tsp salt
  • 2 tsp olive oil
Directions
  • Step 1 Rinse the beans and mix with a handheld mixer with the sour cream.
  • Step 2 Add the seasoning and mix with olive oil.
  • Step 3 Done!

Swedish pancakes for breakfast

Swedish pancakes for breakfast

Now, what’s so different about Swedish pancakes you might wonder? Well, first of all, there’s no sugar in the pancake batter at all. Secondly, they are a little bit thicker than the French crêpe. Like most Swedish foods they speak for themselves. No fuss, no muss, it’s what you serve, simple and enjoyable.

Well, because this is me, there’s no such thing as simple. I love colours, textures and flavours! So to this simple, but yet pleasant pancake, I added Nutella, cashews, banana, raspberries and shredded coconut. The colouring comes from beetroot extract, but you can use food colouring. Or even spirulina powder for a green pancake.

However, to tell you the truth, my kids prefer pancakes plain and simple with strawberry jam, which is how we normally eat pancakes in Sweden.

There’s are a few tricks to make really good pancakes. First of all, it’s to make sure that you follow the proportions in the recipe. Secondly, your pancake skillet has to be really hot. A lot of times when pancakes break in the skillet, it’s because it hasn’t been warm enough.

The Swedish pancake recipe is a part of Gram’s weekend bag. You can find the rest of the recipes here. And if you want to read more about Gram’s weekend bag and order your own perhaps, you can find it here.

Swedish pancakes for breakfast

20th October 2017
: 2-4
: 10 min
: 20 min
: 30 min
: Medium

Fluffy Swedish pancakes to makes any day great!

By:

Ingredients
  • 150 gr (2 ½ dl) flour
  • ½ tsp salt
  • 600 gr (6 dl) mjölk
  • 3 eggs
  • 3 tbs butter
Directions
  • Step 1 Start by melting the butter.
  • Step 2 Mix all the dry ingredients in a mixing bowl and add half of the milk.
  • Step 3 Whisk together, and add 1 egg at a time.
  • Step 4 Add the rest of the milk and melted butter.
  • Step 5 Let it rest for 5 minutes.
  • Step 6 Heat up the pancake skillet and add a little butter, bake them for about 1-1,5 min on each side.

 

Avocado chocolate mousse

Avocado chocolate mousse

To be honest, when I first heard Avocado chocolate mousse, I was sceptical. I love, love, love chocolate, did I mention that I love chocolate? Anyway, I didn’t think there was an easy and healthy way around chocolate mousse. Turns out, I was wrong. This Avocado chocolate mousse is scrumptious.

You can’t taste the avocado at all. This particular avocado that I used from Gram is even sweet. I have never heard of it before and I was very pleasantly surprised. It’s creamy, airy and has the perfect texture really.

I didn’t want to add sugar to this, so I used dates as a sweetener, but really ripe bananas tend to also be a little bit sweeter. Now, if you want to use sugar, you can of course. Feel free to experiment with flavours as you want. I added peanuts to mine and it’s like peanut butter and chocolate mousse all in one jar. Tasty right?

What’s really good about this Avocado chocolate mousse, other than it’s delicious, is that it’s very easy to make. It takes about 5 minutes, and you can experiment with it. Adding other types of nuts or even berries. Either way, I think you will like it very much.

Avocado chocolate mousse

20th October 2017
: 2
: 7 min
: 7 min
: Easy

Scrumptious avocado chocolate mousse with peanuts.

By:

Ingredients
  • 1 ripe avocado
  • 1 ripe banana
  • 2 tbs cacao powder
  • 3-4 dates
  • 3 tbs peanuts
  • Handful berries of your choice
Directions
  • Step 1 Peel the banana avocado.
  • Step 2 Put all the ingredients in a food processor.
  • Step 3 Mix well until smooth.
  • Step 4 Serve in glass jars and top with berries of your choice.

Don’t miss out on this Friday’s dinner recipe!

Savoury pancakes with chanterelle

Savoury pancakes with chanterelle

Savoury pancakes with chantarelle are easy to make, they are glutenfree and versatile! School is now back in full gear and in Sweden is almost time for the autumnal break. This usually gives me a little food angst. Kids home all day, hungry!

In Sweden, we are lucky enough to have served qualitative lunch at school every day. This takes some of the pressure off. We don’t have to pack lunch boxes for our kids and most schools have decent food.

But we all have the same problem after school, making dinner. The hour between getting home and until dinner is served is called the hell hour for a reason. Everyone, including myself, is hungry. Don’t fret, Savoury pancakes with chanterelle are easy to make. You can even prepare it the evening before. And you can fill with basically anything you want. 

Solution to this is Savoury pancakes with chanterelle or any healthy quick food. To save time, make the savoury pancakes the night before. Just make sure that you keep them in an airtight container. And when you heat them up the next day brush with either oil or butter. Now, because it’s still mushroom season, savoury pancakes with chanterelle was a seasonal choice. Also, I love mushrooms. However, it’s easy to make any filling for savoury pancakes. I know a lot of kids don’t like mushrooms, or actually, they think they don’t. A lot of times it’s more of a determination than anything else. For my kids, I can either add bacon to the mix or I just leave the chantarelle out and add either bacon or anything you know that they do like.

To make this completely vegan, you can subsitute the eggs.Ground flaxseeds is a great alternative. 
Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and gluey. 
Use in place of one egg. So for 2 eggs use 2 tablespoons ground flaxseeds and 6 tablespoons of water.

Savoury pancakes with chanterelle

17th October 2017
: Makes 6 pancakes
: 5 min
: 25 min
: 30 min
: Easy

Delicious savoury gluten-free pancakes with seasonal toppings.

By:

Ingredients
  • Pancakes:
  • 120 gr buckwheat flour
  • 300 gr sparkling water or milk
  • 2 eggs
  • 1 pinch of salt
  • 20 gr oil or butter
  • Chanterelle filling
  • 200 gr chanterelle
  • 2 tsp dijon mustard
  • 3 tbsp dried thyme
  • 50 gr grated cheese (I like using a stronger kind of cheese)
  • 100 gr whipping cream/oat cream
  • 75 gr chopped shallot onion
  • 1 tbsp oil or butter
Directions
  • Step 1 Mix buckwheat flour, oil, salt and half of the water/milk.
  • Step 2 Whisk in one egg at a time and add remaining water/milk. Mix until smooth.
  • Step 3 Let it sit for 10 min.
  • Step 4 Heat up oil or butter in a skillet and bake pancakes. 1-2 min on each side or until golden.
  • Step 5 Chanterelle mix:
  • Step 6 Clean the chanterelles and chop with the shallot.
  • Step 7 Heat oil in a skillet and fry the onion for about 5 min.
  • Step 8 Add chanterelle and fry for another 5 min.
  • Step 9 Mix in mustard, cream, thyme, salt, add in the cheese lastly.
  • Step 10 Spread it on the pancakes, about 3-4 tbsp of filling on each pancake.
  • Step 11 Serve immediately!
vegetable I know that they like.

 

Crisp carrot salad –  to go with any dish

Crisp carrot salad – to go with any dish

Crisp carrot salad you say? That goes well with most dished? Yes! Do you ever wish for a little side salad that’s quick to make and it’s not just your usual sliced vegetables? Then this salad is for you. It’s quick, it’s sliced, but with a twist!

I don’t know about you, but I always have a bag of carrots in the fridge. And I’m a little sick to either just grate them or make them into carrots sticks. Wich, of course, is not bad, however, I needed something new. The twist in this salad is the spicy ginger and the apple cider vinegar that gives this crisp carrot salad a stingy and fresh taste. If you would like it a little hotter just add more ginger and/or chilli flakes. This side salad is a fresh addition to any main dish. Especially the Roasted pumpkin risotto.

Crisp carrot salad

13th October 2017
: 2
: 5 min
: 5 min
: 10 min
: Easy

An easy crispy carrot salad with a little sting.

By:

Ingredients
  • 1 large carrot
  • 1 handful pumpkin seeds
  • 1 tbsp apple cider vinegar
  • 1 tbsp oil of your choice, I prefer an oil that has a characteristic taste
  • 1 tsp flaked salt
  • 1 tsp flaked chilli
  • 1 tsp powdered ginger or fresh if you prefer
Directions
  • Step 1 Mix the apple cider vinegar, oil, salt, chilli and ginger.
  • Step 2 Peel the carrots and slice them very thin. (I use a cheese slicer for this.)
  • Step 3 Mix the sliced carrots with the oil mixture.

Butter glazed carrots for Thanksgiving

Butter glazed carrots for Thanksgiving

First out, as part of my Thanksgiving special is Butter glazed carrots for Thanksgiving. As promised on my Instagram page, Thanksgiving recipes will be taking over this blog!

First out is this delicious side dish with fresh carrots, from my local gardener. I can’t wait until my own veggie garden is up and running! Anyways, these small very tasty carrots went well with butter (honestly what doesn’t go well with butter?) and parmesan cheese. Serving butter glazed carrots for Thanksgiving will sure be an appreciated side dish at your Thanksgiving dinner table.

Now as I mentioned before, Thanksgiving is, as I’m sure you know not exactly a Swedish holiday. But celebrating with good food and being thankful is always a marvellous idea! I made this menu to fit the Scandinavian seasonal foods and flavours. Yet respecting the tradition it came from. I hope you will all enjoy it!

They are also really nice to eat is as or dip them in Kale pesto for example.

Butter glazed carrots for Thanksgiving

28th September 2017
: 4
: 5 min
: 12 min
: 17 min

By:

Ingredients
  • 400 gr small carrots
  • 1 tbs honey
  • 1 tsp flaked chilli
  • 1 tsp flaked salt
  • 1 tsp ground pepper
  • 3 tbs butter or coconut oil if you prefer
  • 15 gr parmesan cheese
Directions
  • Step 1 Rinse and pat dry the carrots.
  • Step 2 Mix honey, chilli, salt and pepper
  • Step 3 Heat skillet and add butter, fry the carrots for 12 minutes. While brushing them with the mixture.
  • Step 4 Grate or shave parmesan cheese and spread on top of the carrots.
  • Step 5 Serve!

American spirulina oat pancakes

American spirulina oat pancakes

American spirulina oat pancakes, how do you like the sound of that? I have been a big fan of spirulina for a long time, way before it even got trendy. I like that it’s healthy and I adore the beautiful colour. This green and blue superfood is an alga, and just as little as one tablespoon a day can have major health benefits for you. You can read more about here.

Spirulina has been called the most nutritious food on the planet. So you can understand why I wanted to introduce it to my kids. Now my kids love sushi, but peel of the Noori, because they simply can’t eat seaweed. Selling algae for breakfast proved a little bit challenging. So what’s a mama to do? American spirulina oat pancakes, of course! This proved very popular.

They were even amazed by the beautiful gree blueish colour. The flavour doesn’t come through. Especially if you add toppings to your pancakes. Of course, if you don’t mind the spirulina flavour, add a little more than the recipe says and it will come through. If you want more of a rich pancake, this does the trick. Either way, try it, you won’t be disappointed.

American spirulina oat pancakes

18th September 2017
: 10 pancakes
: 25 min

By:

Ingredients
  • 200 gr flour
  • 65 gr oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp honey
  • 1 tsp vanilla powder
  • 2 tsp spirulina powder
  • 2 eggs
  • 150 gr milk or oat milk
  • 30 gr butter or coconut oil
  • 100 gr maple syrup (toppings)
  • 50 gr blueberries
  • 50 gr sliced bananas
  • 50 gr peanut butter
  • 100 gr whipped cream or coconut cream
Directions
  • Step 1 Combine all the dry ingredients.
  • Step 2 Add the milk and whisk in one egg at a time.
  • Step 3 Add honey.
  • Step 4 Melt the butter or coconut oil add to batter and whisk quickly.
  • Step 5 Let it sit for 10-15 min, the batter works better.
  • Step 6 Heat up pancake pan.
  • Step 7 Use about 85 gr batter for each pancake and bake in pan for no longer than 2M on each side.
  • Step 8 Serve with maple syrup, blueberries, bananas, peanut butter and whipped cream!

A rich chanterelle mozzarella melt

A rich chanterelle mozzarella melt

Picture a grilled mozzarella melt sandwich. Do you see it? Now add some delicious chanterelle mushroom and piquant dijon mustard to it. Can you taste it? I really love quick and easy food. Who doesn’t right? This is why this recipe is a good one to remember.

We all have those days when we are busy and don’t have time to cook a proper dinner. However, this does not mean that you have to compromise on health and taste. You will have time for this mozzarella melt and the best part. You won’t be disappointed. If you eat meat, then chop up some bacon and add to this fabulous sandwich that is the mozzarella melt. This sandwich is on repeat in our house, especially for lunch. It’s even approved by the kids! Which is saying a lot. They are my biggest critics, and pleasing them isn’t easy. Sometimes I switch the chantarelle for Champignon mushroom instead. The flavour isn’t quite as characteristic as the chanterelle. Which may be easier on the taste buds. Enjoy this quick and easy sandwich!  

Mozzarella melt with chanterelle

13th September 2017
: 2
: 15 min

By:

Ingredients
  • 1 big bun or 2 smaller
  • 2 tbsp butter or oil
  • 200 gr chanterelle
  • 1 tbsp dried thyme
  • 2 tsp dijon mustard
  • 60 gr diced bacon (optional)
  • 125 gr mozzarella
  • 20 gr rocket salad
  • 1/2 tsp black pepper
  • 1 tsp salt
Directions
  • Step 1 Chop chantarelle and fry in butter, on medium heat.
  • Step 2 Add bacon (if you like) thyme, salt, pepper and dijon mustard.
  • Step 3 Lower the heat and slice the mozzarella and lay it on top of the mushroom mixture.
  • Step 4 Once melted, add to your sandwich and top it with rocket salad.

 

Jerusalem artichoke soup

Jerusalem artichoke soup

A creamy and rich Jerusalem artichoke soup is perfect on a day like this. Not only is it meat free Monday, but it’s also a cold autumn day here in Scandinavia. The season has changed and even though the sun might show itself, you can feel the change of the season. That is good news. At least when it comes to food. The foods available right now are amazing! One of which is the Jerusalem artichoke. I absolutely love Jerusalem artichoke soup. This recipe gives you a threesome of typical Scandinavian flavours, Jerusalem artichoke, dill and potatoes.

I think this or a version of this soup was one of the first things we were taught to cook in home economics class. I didn’t like it at all. I think that specific recipe skimped on the things that give this soup a rich flavour and creamy texture.

Cook it and serve it with sugar peas.

Jerusalem artichoke soup

11th September 2017
: 4
: 30 min

By:

Ingredients
  • 300 gr Jerusalem artichoke
  • 200 gr mealy potatoes
  • 1 medium big yellow onion
  • 50 gr dill
  • 3 cloves of garlic
  • 2 tbsp rape seed oil
  • 1-2 tbsp vegetable broth
  • 200 gr water
  • 300 gr full fat cream or non-dairy cream
  • 1-2 tsp salt
  • 2 tsp ground white pepper
Directions
  • Step 1 Peel and half the Jerusalem artichokes, onion, garlic and potatoes and cook them in about 200 gr water, add salt.
  • Step 2 Cook about 20M or until soft.
  • Step 3 Pour of a little water and mix with hand mixer until smooth.
  • Step 4 Add cream, broth, salt, pepper and bring to a boil.
  • Step 5 Chop dill and add along with rape seed oil when soup is ready.
  • Step 6 Serve!

Quick Swedish summer cod

Quick Swedish summer cod

snabba fisken med sommarsmaker

Vad är svenska smaker? Svenska sommarsmaker? För mig är svensk mat rena smaker. Speciellt på sommaren finns det så mycket att tillgå. Det är då svensk mat smakar som allra bäst tycker jag. Svenska sommarsmaker… Alla örter, nypotatis, dill, gräddfil, smör. Det är för mig typiskt svenska smaker. Man krånglar inte till det.

För några veckor sedan var min fd svägerska S på besök och vi pratade mat. Närmare bestämt Svensk mat. Hennes kille ville att hon skulle ta med sig någonting typiskt svenskt med sig hem. Jag svarade knäckebröd. Men numera finns Ikea överallt i världen. All den där typiska maten som man kopplar ihop med Sverige finns att köpa där. Så klart är det inte samma sak som att bli bjuden på mormors goda köttbullar. Men mindre krångligt än att bära med sig en massa mat genom tullen. Hur som helst detta fick mig att fundera lite. Alla läsare kanske inte vet att jag är uppvuxen med det ungerska köket. Jag åt inte mycket svensk mat, och skolmaten var för mig förkastlig. Men jag älskade mandelfisken och ptatisbullarna. Jag hade en mormor som lagade mat hemma varje dag och gjorde det med bravur. Så typiskt för ungersk mat skulle jag säga är paprikan. Både i kryddform, men även den färska varianten.

Hursomhelst, jag lovade S att jag skulle skapa ett recept med svenska sommarsmaker som hon kunde bjuda sin kille på. Kravet var att det skulle vara enkelt. Jag gjorde bättre upp. Snabbt, enkelt i en len och härlig smaksymfoni. Visst låter det gott?

Smörstekt torskrygg med nypoatitissallad toppad med räkor och dill. 

Du behöver till fisken för ca 3-4 personer

500 gr torskrygg (går utmärkt med torskfilé)

150 gr smör, men helt ärligt ju mer desto bättre

2 tsk flingsalt

2 tsk rosépeppar

2-3 tsk citronsaft

4 msk dill

200 gr skalde räkor 

Till nypotatissallad behöver du:

250 gr tvättat nypotatis

2 dl créme fraiche 

2 msk majonäs

1 rödlök

salt och peppar

2 msk philadelphia med pepparrot

Så här gör du: 

Börja med att koka potatisen i saltat vatten med lite dill. Det brukar inte ta mer än 20 minuter för nypotatis. Men känn efter med en gaffel ifall den är mjuk. Skölj och låt svalna. 

Skiva löken i tunna skivor och blanda ihop créme fraiche, majonäs, philadelphia, salt, peppar och lök.

Blanda ihop röran med potatisen och låt det dra ihop sig. 

Värm stekpannan på hög värme och smält smöret. Salta och peppra torsken och  stek den snabbt i någon minut på varje sida. Så den får en brun och lite knaprig yta. Sänk värmen och stek ytterligare i ca 5 minuter.  

Stjälp upp på en tallrik och häll över smält smör. Lägg upp potatissallad. Toppa med grovhackad dill och räkor.

torskrygg med sommarsmaker