Knäckebröd has always been a staple in my normal diet. Unfortunately, all of them are made with grain-flour. I also love British shortbread and crisp bread … and have a similar problem.
Ankylosing spondylitis
If I hadn’t thought that myself, I probably would have been offended. My second thought however was: “Thank goodness I don’t need to eat that.” I am talking about soy flour bread. Getting mixed information on the starch content of soy flour, I decided to try it myself.
Asparagus, black salsify, parsnips and sprouts did not make it on my ‘My-Favourite-Things-Of-All-Time’ list as a child.
I am usually quite content with eating starch-free. There is nothing (apart from German bread maybe) that I so dearly miss or could not possibly live without. But there are times when I am tested; and THEN there are times when I cave in. Our annual Sockerfrossa is one of those events.
Those not only LOOK better, they also TASTE amazing. I changed the recipe around a little.
Well. I lied. Apparently.
Could actually also have something to do with the fact that I LOOKED at the recipe (even read it) and then decided to EXPERIMENT. Granted, it was supposed to be a test and all.
So here is the recipe.
Hmmm. A flood of memories washing over me. Soup is certainly not very impressive when it comes to memories, but the ‘normalness’ of it all keeps it lingering on. Solyanka is a soup from Eastern Europe, easy to make (leftovers if you have those) and it should fit most tastes.
Back from the Munich fair and – well – let’s say that we are not doing so good. Good intentions are better than nothing I guess.
I love my work. Truly. And as a journalist writing about electronics I get to see loads of cool gadgets. But travelling And eating starch-free is rather difficult.
I love fish and the recipe below has become one of my favourites. It is very easy to prepare and keeps well in the freezer.
I have a bit of a problem. My freezer section on my fridge is a bit too small. Why? Well, let me explain.
There are certain things I remember most vividly when it comes to Grandma. The elaborate hairdo she had, the tenacious willpower, the love and the rather odd meals she prepared; ….
As said before; when it comes to useful – for everyday use – results, research has shown very little progress (as far as I can make out). Several studies seem to have been conducted. All seem to contradict each other. Or so it would seem.
Who would have guessed that sieved tomatoes had such a dangerous quality about them?
This ketchup / tomato sauce / dip is as simple as they get. Make it as spicy as you like, but keep in mind that it will get hotter (and spicier) over time. Especially when left to simmer for a little bit. So experiment a little. Adding more spices always works. However, adding fresh tomatoes (and other vegetables) will take the edge of it.
the sisu spirit 