This is one of those dishes that just work. Easy as baking a pie and very yummy. Takes […]
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Ever had the American staple Macaroni & Cheese? Here is a take on it that is starch free. […]
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.
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.)
Summer time is BBQ time – at least it is for me – and this particular salad has made an appearance there for many many years. Although I have to admit that the salad goes well all on its own.
Remember the chicken I’ve talked about before Christmas? Yeah? Me too. … That is also the reason why I decided that chicken legs are also good for summer. And trust me, they are. But you will need patience.
A while back, I talked about grandma’s carrot soup. Given the fact that I cannot eat potatoes (or rather should not), the soup was off the menu. But the fake potato soup had me thinking about carrots again. It turned out rather well.
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.
the sisu spirit 