This is an update on last week’s dinner. Small sausages work wonders too. The recipe stays the same, […]
rosemary
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 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.
the sisu spirit 