Although temperatures have dropped to healthy 10-15 degrees here in Sweden, I am not one to give up hope. I am going to post another summer salad. (will work in autumn too. and in winter. and possibly in spring.)
recipe
I am actually getting better when it comes to crisp bread. More daring if you so will. And I let you in on a secret; I am getting better with the taste of it too. No more comparison with cement or plaster.
As I mentioned in a few blog posts, I have been experimenting with almond flour and bread making. I am not entirely sure if I was successful in my endeavours, but I’ll let you in on a secret.
Here is another take on the crispbread and knäckebröd. Having spend Christmas home – en famille – I met with my cousin. Needless to say that the parmesan is her idea.
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.
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.
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.
I know it is a trifle early to talk about Christmas, but I’ve been thinking.
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.
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 