After Christmas my motto usually sounds like :”Roll me home Scottie.” Seriously. But this salad is perfect for […]
recipe
This is one of those dishes that just work. Easy as baking a pie and very yummy. Takes […]
Some while ago, I was invited to a friend’s house for dinner. And lovely (starch free as it […]
Ever had the American staple Macaroni & Cheese? Here is a take on it that is starch free. […]
I have no time. Really. I think someone is secretly siphoning off minutes. And I end up with […]
I came across a photo the other day; featuring roulades. It looked absolutely yummy. A few days later, […]
Brunch = Breakfast + Lunch. But what do you call Lunch + Dinner? Or even more important Breakfast + […]
Now, I’ve been thinking. Really. I had to. If there is not much in your fridge, you (or […]
For anyone hailing from outside the British Isles, coleslaw might be a bit weird. For me, being German and all, it is most definitely weird. Then again, much could be said about Sauerkraut.
This is an update on last week’s dinner. Small sausages work wonders too. The recipe stays the same, […]
I am sure we all know those days. It is way too hot, too cold, too light, too dark, too weird, too …. whatever the reason is … we just don’t want to stand in the kitchen. Easy enough … whip up a cheese sandwich and you are all set. As if!
All week long I had a craving for fish and – being here in Sweden – salmon comes to mind. And with banana leaves and lemons, there was no question about what I would have for dinner.
Lecsó is a thick, Hungarian vegetable stew which features green and/or white peppers (no bell peppers), as well as tomato, onion, salt, sugar and ground sweet and/or hot paprika as a base recipe. Garlic can also be a traditional ingredient.
I know, I know. Spring is not really a season that screams ‘Eat more soup.’ But I love soup. All year round. And with the starch-free way of eating, I have actually embraced the soup-making as an easy way of making a healthy lunch.
Pumpkin (butternut squash to be precise) are not exactly seasonal right now, but I have a few frozen portion-bags left.
‘Goulash is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Scandinavia and Southern Europe.’ That’s what Wikipedia tells you.
I am telling you it is one of the best dishes that mankind ever invented. Seriously.
It may be pricey (with all the meat) and time-consuming (2 hours plus), but it is by no means difficult to make. If you can handle a knife and a wooden spoon … you are all set.
the sisu spirit 