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.
starch-free
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.
‘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.
I finally managed to use a laptop for something other than work. I also managed to do something other than defrosting in my kitchen. Yeah.
So here you can see the result of my endeavours: tomato soup with olives and shrimp
Looks good and tastes spicy enough for me.
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.
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.
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.
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.
the sisu spirit 