.

.
Reviews

.

.
DIY

.

.
Giveaways

L I F E S T Y L E

Powered by Blogger.

Translate

Swedish Cuisine: Swedish Hot Dog Dish (Korvstroganoff)

One of my favorite Swedish Cuisine dishes. First time I saw it I thought it was an Indian dish because it looked at first like Tikka Masala. Than I realized it was made from the Swedish Hot Dog "falukorv".  

Because I love saucey food, I looked for the recipe and I surprised my hubby with it one day. Since then it became one of our usual family food recipes. I do not know if one can try the same cooking method with a different sort of Hot Dog brand. But I guess it is worth it to try :-) 



Ingredients 
4 servings of rice
400 g of sliced ​​sausage (hot dog)
2 finely chopped onions
2 dl cream
1 dl water
1 tablespoon tomato paste
1 tbsp Chinese soy
salt and pepper
1 tbsp oil for frying

 Ps: 1 dl liquid = 100ml 
Method 

This recipe is designed for 4 servings. When you change the number of servings will also change the amount of ingredients. 

Cook the rice according to the package instructions.
Fry sausage in oil in a pan for about 5 minutes. 
Add the onion and saute for another minute.
Add cream, water, tomato paste and Chinese soybean. Cook for 10 minutes. 
Season with salt and pepper.

To serve: Serve the rice and cabbage salad on the side.



post signature

Arancini: Risotto Leftover Balls

I already shared with you the recipe of the Mussel Risotto, which is the one I used in this Arancini recipe. I added some mozzarella cheese pieces inside the balls to make it extra rich, but it's totally optional. The photos are dark because I made this during the evening.  I hope you enjoy it!




Ingredients

Roasted tomatoes
4 medium tomatoes, cut in half
+- 200g vine, cheery or rosa tomatoes (about 2 cups)
1 T olive oil
a sprigs of thyme
Sea salt and Pepper

Risotto
2 T olive oil
1 small white onion, finely chopped
1 cup of risotto rice
1/2 cup of dry white wine
3/4 cup of pureed roasted tomatoes
2 cloves of garlic, crushed
+- 1 litre stock (use any good quality chicken or vegetable stock), kept warm on the stove
small handful of fresh basil, finely shredded
3/4 cup roasted baby tomatoes, roughly chopped

Arancini
1 liter sunflower oil
roasted tomato risotto (as per above)
1 x 85g tin Lucky Star smoked mussels, drained
30 - 40g Parmesan cheese, finely grated
1 cup flour, seasoned with salt and pepper
3 eggs, beaten
1 1/2 - 2 cups bread crumbs
basil aioli and fresh lemon wedges to serve

Instructions

Preheat the oven to 180 C / 350 F, arrange the tomatoes on a tray.
Drizzle over the olive oil, scatter the thyme leaves and sprigs, and season generously with salt and pepper. Roast for 35 minutes. Remove and set aside.

When the tomatoes have roasted, start on the risotto. Heat the olive oil in a heavy based pot and sweat your onion until it has softened. About 5 minutes. Add the rice and stir to coat the grains. As they just start popping / catching add the white wine and stir continuously until it is absorbed. Add the pureed roasted tomatoes and garlic and continue stirring. Add the hot stock one ladle at a time until the risotto is cooked but still al dente. About 3 minutes before the end, add the rest of the roasted tomatoes and the finely shredded basil. Add the grated Parmesan, and adjust seasoning to your taste.

To make your arancini, set up a production line with your breading ingredients laid out in flat dishes next to each other. Scoop the chilled risotto into your palm, pop a smoked mussel in the middle and mould the rice over it and roll gently into a ball. You could pop all your risotto balls on a tray and put them in the fridge to firm up even more before the next part. Lightly roll this in the flour, quickly dunk it through the egg to coat (do not leave it in the egg at all), and immediately put it on the bread crumbs and lightly coat. Heat your oil in a large heavy based pot until it has reached 190C / 375 F and fry the arancini in batches until golden brown Drain on kitchen paper.


post signature

Personal Style: WHITE & BLUE

When it comes to summer outfits White & Blue are the perfect classic choice. This is one of my favorite summer casual outfits. Photos were taken while down on our recent vacation. It was a super hot sunny day. A great day to remember :-) 





post signature

11 Months Princess

It's hard to keep Julia's developments up to date. A lot of things are happening in such short time. The past few months from when she turned 8 months, everything got in high speed. Watching over her became the first focus as she is all over the place. One second she on the floor playing the next she is trying to enter the bathroom, or grab something from over the table.  

Even when she is in the middle of something very joyful for her, I think to myself now I gotta use this minute to do something else.. but often I find myself still standing there staring at her enjoying a new discovery. I keep watching her reaction and I just can't get bored of it each time.. until she makes another new face expression, or a new sound. I worry I might miss something..

These days we are working on the walking progress. She is doing pretty good with balance so far, she even stand on her own for few seconds and because she is not used to it she tries to grab me or the next object nearby to hold on to. It's fun to see her trying and trying. 

Looking at her past months photos I see how fast she have grown and changed, it makes me both happy and sad. I love seeing both her dad and myself in her little adorable face. Now we are only one month apart from her first year birthday which I am planning for at the moment.  I am glad her dad will be home so we can celebrate the special day. 



post signature

Canarian Dish: Octopus with Boiled Potatoes

I tried this amazing dish on our recent trip to Canary Island. The seafood there is so so delicious by the way. When I came home I thought of making the dish, so I looked for the recipe and I found one that shows the exact method. 

Unfortunately I did not find fresh Octopus so I used what we got. In the photos below are the results of my cooking. I loved this simple dish and I will make sure to make it often especially in the summer.  I hope you enjoy this International cooking inspiration. 




Ingredients

1 octopus (of about 4.4 pounds)
1.1 pounds of potatoes
Sea salt (to taste)
Spanish sweet or hot paprika (or a mixture of both, depending on your taste)
Extra virgin olive oil
Water
1 large onion

Directions to prepare the dish:

It is important to soften the octopus before you cook it. At the island of Ons, I have seen how they used to do this the traditional way by repeatedly hitting the octopus against a rock. Lucky for us, we don’t have to do this, if you freeze it, you will get a very similar effect. So either buy the octopus fresh and freeze it, or buy it already frozen.
The day before, take the octopus out of the freezer and leave it in the fridge to thaw. Make sure you place the octopus it in a large pot or bowl, a lot of water will be released, and you don’t want it to overflow in your fridge. Just before cooking, rinse it under cold water to clean.
Fill a large pot (the largest one you have) with water, add a whole peeled onion, and bring to a boil (you don’t need to add salt; the salt in this dish will be added at the end). When the water starts boiling, grab the octopus by the head and “scare” it. This technique consists in dipping the octopus 3 or 4 times in the boiling water. The purpose of doing this is so it stiffens/contracts, and the skin doesn’t break during the cooking process.
Boil the octopus for about 45-50 minutes over medium heat (the time will depend on the size of the octopus). Prick it from time to time to check how hard it is. The first time you cook octopus is always the hardest, since it takes some practice to cook the meat just right, but it gets easier.
While the octopus is boiling, wash and peel the potatoes and then cut them in halves. Set aside.
When the octopus is done, remove from the boiling water, place in a platter and let it cool. Add the potatoes to the boiling water and boil for about 15 minutes. If you don’t want the potatoes to turn slightly pink, you can boil them in clean water, I like my potatoes to soak the octopus flavor, so I boil them in the same water as the octopus.
Slice the octopus legs with scissors (about ½ of an inch wide slices,) cut the head into small pieces.
Serve on a wooden platter: place the potatoes on the bottom and the octopus on top. Add the sea salt, sprinkle the paprika, and add a splash of olive oil. I also like to add a little bit of the cooking water.

post signature

Our Valentine's day

Each year passes us by one learns more about love than what actually thought love is. It's not just the lovely romantic sweet feelings. It's the responsibility at the tough times, the emotional fulfillment, care and concern, about the other's feelings and needs. Helping and sharing, listening, understanding, learning from the mistakes and forgiving.. and yet there is more to discover through the years. 

Those factors are what makes love grow and crown the relationship each year to another level. In such occasions we take the chance to remind ourselves how far we've gone from our first steps and the journey we've got to achive hand in hand. 

These photos are some of what I have managed to capture by camera during the day. I did my best to add one more remarkable day to our wonderful year 2017. 


   post signature