Category: Sides & Snacks

Plättar – thin Swedish pancakes

Plättar – thin Swedish pancakes

Plättar are thin Swedish pancakes and is Scandinavian equivalent to the American pancakes. However, in Sweden, it’s a popular afternoon snack as well. We call it Mellanmål, literally translated, in between meals. As a kid I loved them. But we didn’t have a skillet used for that purpose. Which means I had to eat them whenever I was at a Swedish friend’s house. Since plättar, thin Swedish pancakes are indeed a very Scandinavian thing.

However, now I have one from Le Creuset, which I adore. It’s brilliant.

I usually make them either for breakfast or served after I make an artichoke soup. And I’m yet to find a kid who doesn’t love them as much as I do.

They are absolutely best served with freshly whipped cream and homemade strawberry jam. I strongly encourage you to give them a go!

Plättar

7th December 2017
: Makes about 30 plättar
: 15 min
: 30 min
: 45 min
: Easy

Delicious fluffy thin Swedish pancakes, perfect for breakfast and as afternoon snacks.

By:

Ingredients
  • 600 gr full-fat milk or plant-based milk
  • 180 gr flour
  • 2 eggs
  • 0,5 tsp flaked salt
  • 2 tsp vanilla powder
  • 40 gr melted butter plus additional for frying
Directions
  • Step 1 Melt the butter.
  • Step 2 Mix flour, salt and vanilla in a mixing bowl.
  • Step 3 Add half of the milk and whisk quickly.
  • Step 4 Add the egg and the rest of the milk. Make sure there are no lumps.
  • Step 5 Add the melted butter and whisk it together.
  • Step 6 Leave it to rest for about 5-10 minutes.
  • Step 7 Make sure that your skillet is well heated, otherwise, it’s going to stick and you won’t be able to flip them.
  • Step 8 Add the batter to each pocket in the skillet and fry them for about 2 minutes on each side.
  • Step 9 Serve with strawberry jam and whipped cream!

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!

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!

Vegan Kale Pesto

Vegan Kale Pesto

What do with a bunch of kale you wonder? Vegan kale pesto of course! Each week I get a surprise veggie bag from Los Perros Urban Farming. It’s seasonal, it’s local and it’s tasty! Last week I received kale in my veggie bag. Now, I’m not a huge fan of kale, to be honest. I make kale crisps occasionally, which actually goes great alongside crisply grilled chicken. However, I often struggle what to make out of kale.

Therefore I needed to try something else to do with kale. Now, what I am a fan of, is pesto. In all its forms. Vegan kale pesto was no exception from this rule. To take away the bitterness from the kale, I marinated the kale in salt and lemon juice. It took the bitterness away but added a little peppery flavour. I really hope you like it. Toss it over pasta or have it with nachos crisps as I did. 

Vegan Kale Pesto

25th September 2017
: Makes about 200 gr
: 12 min
: 10 min
: 20 min

By:

Ingredients
  • 110 gr olive oil
  • 150 gr kale
  • 2-3 cloves of garlic
  • 50 gr parsley
  • 100 gr pine nuts
  • 2 tbsp lemon juice
  • 2 tsp flaked salt
Directions
  • Step 1 Rinse kale and pat dry with paper towels.
  • Step 2 Marinate it in lemon juice and salt.
  • Step 3 Leave for 10M.
  • Step 4 Peel the garlic cloves and add all the ingredients to food processor.
  • Step 5 Mix for about 10M
  • Step 6 Put it in an airtight jar. (it will keep 2-3 weeks in the fridge.)

Hungarian zucchini stew

Hungarian zucchini stew

I have been craving Hungarian zucchini stew for a while now and with the surprise veggie bag from Los Perros Urban farming containing all the ingredients, I took as a sign.

Now I haven’t cooked anything Hungarian since my Nana passed away a couple of years ago. For various reasons. However, one being that Hungarian dishes take a lot of time to make. Both my mum and my Nana used to spend a lot of time in the kitchen. Especially Sunday dinners. Anyway, this Hungarian zucchini stew is traditionally served either as a side dish or a main dish served with potatoes. In fact, a lot of families were weekday vegetarians and had meat only during the weekend. Personally, I like to serve this with potatoes. Preferably, mashed potatoes.

Hungarian zucchini stew with Scandinavian flavours

20th September 2017
: 4
: 50 min

By:

Ingredients
  • 1 large zucchini
  • 1 small red onion
  • 2 small white peppers
  • 2 tbsp olive oil
  • 3 tsp salt
  • 30 gr apple cider vinegar or white vinegar
  • 3 sprigs of fresh parsley
  • 100 gr sour cream or an oat version
  • 4 tsp ground sweet paprika
  • 2 tsp ground white pepper
Directions
  • Step 1 Wash the zucchini and use a large holed grater to shred the zucchini or if you have a slicer use that.
  • Step 2 Put zucchini shreds in a bowl, add salt and apple cider vinegar. Mix well and let it sit for 30 min. This is to get all the water out of the zucchini.
  • Step 3 Squeeze out the water, by squashing the zucchini.
  • Step 4 Slice the onion julienne and heat up oil in a pot. Add the onion slices and stir. Slice white pepper and add it to the pot. Stir it and add water. Cook about 10 min, while still stiring. It shouldn’t burn.
  • Step 5 Let the water evaporate and add ground paprika.
  • Step 6 Add zucchini and cook all together for about 15-20 min and stir it.
  • Step 7 Add sour cream, salt, pepper and parsley.
  • Step 8 Let it simmer for 6-7 minutes. It should now be creamy.
  • Step 9 If it’s not, you can add either 2 tsp flour in about 2 tbsp lukewarm water and stir it into zucchini casserole, let it simmer for 5 min or until thickens.

Easy healthy snacks

Easy healthy snacks

 

Min energi dipp kommer oftast vid tre tiden, men ännu oftare kommer den precis när vi kommit hem och ska laga mat. Fast jag ofta har lagat dagen innan och det i princip ska värmas eller likanande. Är jag aldrig så hungrig som precis innan maten är färdig. Då vill jag helst rensa skafferiet på allting sött.  Jag blir som lillebror, en knarkhund som letar efter knark. Fast med godis. Tur är då att jag allt som oftast har lite bättre alternativ att sätta tänderna i.

Jag har numera tre favoriter, varav två numera alltid finns i en burk i köket. Den tredje går att laga i ett nafs!
Grönkålschips har blivit min nya favorit. Jag var väldigt, väldigt skeptisk mot detta alternativ till chips, men jag tycker väldigt mycket om det. Speciellt serverad med min knaprigt ungstekta kyckling.

GRÖNKÅLSCHIPS

  • 1 knippe grönkål, utan stjälkar
  • 1 msk rapsolja
  • 1/2 msk flingsalt
  • 1-2 tsk chiliflakes
  • 1 tsk svartpeppar

Tvätta av kålen, torka ordentligt. Eller köp färdig sköljd.  Ta bort den hårda stjälken och skär kålen i lagom stora bitar. Sätt på ugnen på 225 grader. 

Lägg allt i en bunke och bland om med oljan, svartpeppar salt och chili . Lägg grönkålschipsen på en ugnsplåt med papper på. Grädda i mitten av ugnen i 5-10 minuter. Det är jätte gott att blanda i granatäpplekärnor också. 

 

fröknäcke

Fröknäcke är så himelens gott, och med extra flingsalt på är det svårt att sluta äta. Lite vispat smör med rosmarin till så är burken snart tom. Det är gott, går snabbt att röra ihop och glutenfritt! 

FRÖKNÄCKE

  • 3 dl mandelmjöl
  • 0,5 dl hela linfrön
  • 0,5 dl sesamfrön
  • 0,5 dl solroskärnor
  • 0,5 dl pumpakärnor
  • 0,5 dl olivolja
  • 1/2 msk flingsalt

Sätt ugnen på 150 grader och förbered en plåt med bakplåtspapper.

Rör ihop alla ingredienserna och tillsätt sedan 2 dl kokande vatten och vänd runt och häll ut på bakplåtspappret.

Platta ut och släta till smeten så att det blir ett par mm överallt. Det går lättast om du lägger ett annat bakplåtspapper uppe på och trycker/slätar ut med handen. Det är noga att det blir tunt och jämnt annars kan det bli mjukt.

Strö på flingsalt och in i ugnen ca 1 timme och låt svalna innan du bryter isär knäckbrödet. Förvaras torrt. 

choklad mousse

Nu kommer lilla trumfkortet, utan socker, men ack så gott! En himmelsk chokladmousse som snabbt och med några få ingridienser snabbt har blivit vår favorit dessert.  

CHOKLADMOUSSE MED VISPAD GRÄDDE OCH BALLERINA SMULOR

  • 150 gr choklad
  • 3 – 3,5 dl vispgrädde
  • 2 tsk vaniljpulver
  • 4 st jordgubbar
  • 2 st krossade ballerina kex (om man vill)

Smält choklad i ett vattenbad och låt kallna. Vispa grädde. Rör försiktigt ihop choklad och vispad grädde. (spara lite grädde att toppa med)Tillsätt flingsalt och vaniljpulver, rör ihop. Portionera ut i små glas, toppa med grädde, 1 jordgubb och ev krossade ballerina smulor.