The Junk.... That makes burgers go oooooooooooooo....Homemade Ketchup, b.b.q. sauce and the almighty burger sauce.

The spidazzzzzz......

Well this month marks my 1st Blog Birthday. Yeah to me!! It has been so much fun, and a lot of joyous work. I feel at times like I am neglecting It's all about the food. Please know that in my heart if I could I would  love to make my blog  a full time job.BUT... I am the major bread winner on this adventure,and so I will have to keep It's all about the food updated  as frequently  as possible for my loyal followers.

I have to give a shout out to all my visitors.WORLDWIDE!!Without you, I would not have a voice in the world of food blogging, and I thank you all for taking the time to read my blog and taking the time to pass the word around..

Let's talk condiments. Mustard, salad dressing, mayo, chili sauce, hot sauce, hoisin sauce. I can go on for my love of "extras" it seems to  never end... I love the things that make my food go..." Oh, now were talking." Ketchup, burger sauce and b.b.q sauce are the quintessential three amigo's of a good burger.
Of course most grocery chains have heeps of products to choose from, but have you ever made your own? A nice little treat to give your food an extra zing, and I promise your mouth is going to thank you.

Adapted From Liselotte Forslin's new cookbook Junk Food  available only in Swedish http://www.adlibris.com/se/product.aspxisbn=918586143X

Sweet Home Ketchup


2 cans of  whole tomatoes ( 400 grams each)
2 00 grams/ apple cider vinegar¨
2 bay leafs
1 pinch of ground cinnamon(or more to taste) 
2 whole cloves
100 grams/ raw sugar(unrefined sugar) use brown if you must
100 grams tomato paste
2 tablespoons potato starch/corn starch
salt, water


Directions:

apple cider vinegar, tomato paste,potato flour,died bay leaf, cinnamon, cloves and raw sugar

1. Open the tined tomatoes and strain the juice from the tomatoes into a bowl. set the juice aside for another use. In a medium heavy bottomed saucepan. Add your apple cider vinegar, bay leafs, cinnamon and cloves, raw sugar and bring to a slow boil. 

slow cooking(I used two cans of crushed tomatoes instead of whole. I used what I had

you can use corn starch if you wish

2. Add the tomatoes, tomato puree and 1 teaspoon of salt. Let the vinegar and tomato mixture come to a simmer with out a lid for at least 45 minutes. Stirring  occasionally to prevent the mixture from burning on the bottom of the pot. After 45 minutes remove the bay leafs and the cloves.

soooooo beautiful!!

3. Using a hand held mixer or a Cuisinart. Puree into a fine sauce. (NOTE: I strained mine and took out all the left over seeds and skins and bits.) Add back to pan(if straining) and turn down heat to low, and add the cold water and potato starch mixture to your tomato mixture and stir until well blended. If it becomes to thick, thin out with some water. Until you get the consistency you desire. Taste, taste, taste is all I can say. I added a few more pinches of both cinnamon and ground cloves as well as some sea salt flakes and freshly ground pepper. MMMMM... good!




Holy Smoke of B.B.Q. sauce Swedish Style


gives 200 grams
300 grams ketchup
3 tablespoons dark brown muscovado sugar or brown sugar
2 tablespoons apple cider vinegar
2 tablespoons of spoked paprika powder
2 grated fresh garlic cloves
1 tablespoon mustard powder
1 teaspoon chili flakes
1-2 teaspoons hickory liquid smoke for my Swedish readers: http://www.kryddlandet.se/search.aspx?searchterms=liquid+smoke

what I like to add in my burgers. A quick mince in the Cuisinart a few tablespoons of the Smokey B.B.Q. sauce= mmmm 

Directions:
In a small saucepan add all the ingredients and let come to a simmer. Let cook uncovered for 5 minutes, adjust taste if needed. Let cool. Store in the refrigerator. Add a few tablespoons to your favorite hamburger meat mixture and grill. Fantastic spice and taste.


Dressing Chili style
gives 300 grams

if you have these at your availably PLEASE use them!!

Blend 2 tablespoons of Hellman's mayo(if available)* with 200 grams cream fraiche/sour cream, 3 tablespoons of your favorite chili sauce. 1 tablespoon of relish and 1 teaspoon of Dijon mustard  and salt to taste. Mix all together and let sit in the fridge for at least one hour before serving. Soooo yummy!!

If you can not find "fresh lovely tomatoes this time of year.. These will do as well.

Happy burger making and if you are ever so fortunate to live in the sun, please go out and grill some burgers tonight. I hope you give these a try. So nice on any type of burger, from full beef, pork, veal, turkey, salmon, ostrich, and veggie. The three amigo's of burger bliss will not disappoint. 

Sollenbronx Bread Scandinavian bread with nuts,seeds and dried fruit

happy holidays....

Homemade bread is the best gift to yourself. It gives you the pleasure of  comfort.  I am so sorry for getting this post out so late, but I am here now and I will not bore you with all my details of cut fingers, work..etc... I want to introduce my readers to some of Sweden's more unusual recipes and I think this one sure has the place of deliciously interesting and fun to make.I adapted this recipe using dried prunes instead of figs/dates and Greek yogurt instead of Swedish traditional Fil milk(sour milk/yogurt).

I found this recipe in my favorite magazine ELLE MAT & VIN Sept-Okt NR 5 2011 ISSUE. Baking with the stars. This is a favorite of Doreen Månsson a t.v. personality on the national t.v. channel SVT.

SOLLENBRONX BREAD

oatmeal 

ground in the mixer to a fine powder

Flaxseed and sunflower seeds 

sifting the flours

dried fruits and nuts at their finest!

Flour Mixture:

700 grams white flour

400 grams oatmeal flour I used organic regular oatmeal ground in a mix master until powder.

200 grams rye flour

1 teaspoon salt

100 grams unsalted sunflower seeds

100 grams flaxseed's

100 grams hazelnuts

100 grams walnuts

100 grams dried apricots

100 grams dried dates or figs( I used dried prunes )

1 liter of Greek Yogurt

Sour  milk blending:

1 liter/ 1000 grams/ of Greek Yogurt

200 grams dark syrup ( I wouldn't use maple as it is too sweet)

1½ teaspoons of baking soda

Adding syrup to yogurt and baking soda

after wet is added to dry and mixed into a stiff dough

Directions:

Mix the sifted flours,dried fruit, seeds,salt and nuts, into a large bowl, and mix the Greek yogurt into a smaller bowl add the syrup and baking soda. Add the yogurt/syrup mixture to the flour mixture and stir with a wooden spoon until you get a thick and well combined dough.

I added a sliced pear on top and dusted with flour and a bit of salt

Prepare two loaf pans with a thin layer of butter and press in the dough. Lightly cover the tops of the loafs with a fine dusting of flour and a little salt and a slice pear if you wish. Bake in the lowest level rack position in your oven for 1½ hours at 175 degrees c or 350 degrees F.You can cover the tops of the loafs with a little tin foil if the tops are beginning to get a little dark.

I just love this bread I hope you do to.

After the bread has baked in the oven for 90 minutes. remove the loafs from the pans and carefully wrap the loafs in clean dish towels while very hot( be careful to not burn yourself). Let sit covered in the towel for at LEAST 5 hours.

Happy holidays wherever you are and thank you for making my blog a success. I love each and everyone of you readers. All the best to you and yours in 2012. 

Love,

Nicole  

 

Pork shank with turnip,carrot,potato mash (Fläsklägg med Rotmos)

Dinner for 4 for under ten dollars

Pure food. So simple.So nice

You will all be happy to know that today my new Fuji camera arrives, and hopefully my pictures will be 100% better, and you will want to dive in and start cooking. Fläsklägg in Swedish is translated to pork shank in English. It's the cut between the elbow and the knee of a big juicy piggy. This particular piece of meat needs a little bit of TLC with a long slow cooking process over medium heat and so the meat falls from the bone when you tug at it with a fork.
This meal is by far one of my favorite meals in all categories. The crackling and the sweet lovely chunks of rose colored meat. The added smoothness of the slightly spicy creamy root vegetable mash.This meal is really a hot tub of goodness, that is both easy on the wallet, and easy to prepare. Next time your at the nearest butcher or meat counter ask for some pork shanks and give this a go. Really....magical.

How to Swedish style Pork shanks and root veggie mash:

• 1 kg rinsed pork shank
• 1 carrot
• 1 yellow onion
• 6 whole all spice peppercorns
• 1 bay leaf

It's a beautiful thing.....

For the mash:

• 1 turnip ( ca 400g)
• 3 carrots (ca 400g)
• stock from the pork shank
• 8-10 (ca 800g) good mashing potatoes

salt and white pepper and butter to taste

Just this easy

Add the now rinsed and clean pork shank to a large pot of cold water.Let it cook up on an medium heat until it comes to a slight boil.Peal and chop your onion and carrot and add it to the pot. Also add in your peppercorns and your bay leaf. Turn down the heat to low and and place a lid on top.Let simmer for about 1½- 2 hours or until the meat is ready to fall off the bone. 

When the meat is about ready. Remove it gently from your stock, and discard your cooked vegetables from the stock. Let your pork rest while you prepare your mash.

Root Vegetables. Equals goodness.

Fläsklägg med rotmos.... Comfort food Swedish style

Peal and chop your turnip, carrot and potatoes into roughly the same size pieces to ensure evenly cooking. Add the turnips and carrots  to a large pot and add almost all the stock to the vegetables. Add a little more salt and pepper here if you need too.Cook for around 30  minutes. Add the chopped potatoes and cook for around 15 minutes or until soft. Strain your stock into a large bowl and set aside. Mash your root vegetables with a potato masher and add in a little stock as needed. Add your butter and salt and white pepper to taste. It is just fine to leave in some lumps here.Mash until it is fluffy and seasoned to your taste. Add extra stock if  it seems to dry. 

I like to turn the oven up to 200C -400F and lay my pork leg under the grill to make a nice crackling with the skin. Around 20 minutes, but watch it so it does not burn. Remove from the oven and serve with your favorite French mustard and traditionally Swedes eat this with a big glass of milk. Either way it's a lovely dinner and I hope you give it a try. I hope you will not be disappointed.  

    

For the love of Falafel

Scrumptious 

It is a little late this post. Excuse my absence, but it has been really busy around here lately.Two deaths, one funereal, three colds, and a house full of guests preoccupying my time.At times like these I want scrumptious food something that makes my soul cozy and relaxed. I thought falafel would be just the ticket to give me inner peace.
I am an avid lover of anything middle eastern, and nothing screams middle eastern than a good falafel. I scoured the web looking for a great recipe, and Dedemed Mediterranean Cooking recipes www.dedemed.com did it for me. Easy to follow, and she hosts how to video's and a list of all her own homemade spices and home cooked recipes for any level of cook.

pre-soaked garbanzo beans, and fava white beans

Ingredients:

• 2 cups dried garbanzo beans
• 1½ cups dried fava beans
• 1 cup cilantro (coriander leaves)
• ½ cup flat leaf parsley
• 1 large yellow onion 
• 8 garlic cloves minced
• 2 tsp salt
• 2 tbsp dried coriander
• 1 tsp cumin
• ½ tsp ground black pepper
• ½ tsp cayenne pepper (optional)
• 3-4 tbsp. dried bread crumbs (or more to help bind)
• 1 tsp baking soda added before frying
• ½ tsp baking powder added before frying
• Vegetable oil for frying ( I used peanut oil) in a 2-3 inch deep frying pan

Directions:

Blitzed beans in mix master until they look like this

Soak the dried garbanzo and fava beans overnight. Garbanzo beans are also commonly called chickpeas. Use bowls that are large enough to accommodate the swelling beans and cover with enough cool water to allow all the beans enough room to soften. If you notice over the day or before you go to bed that the water level is not sufficient add more water to cover.(If living in Sweden, I used Stora Vita bönor from RISENTA in the health food section of your local grocery store.)

all the herbs,onion and garlic mixed -smells wonderful

fried until golden

yummy, wrapped in Liba bread or pita

After the beans have soaked overnight. In your mix master, add the drained beans and chop and blend the beans in a food processor until the beans are the consistency of a well chopped mix. (See photo above).Put in a large bowl and set aside. Without cleaning your food processing bowl, add your onion, garlic,fresh coriander, and fresh parsley and blend the same way as you did the beans.Add to the mixed beans and set aside. Meanwhile,add your breadcrumbs and all your dried herbs, the cumin,dried coriander,salt, black pepper cayenne pepper if using and mix well.
Taste to see if you would like to add more salt or pepper. Add your baking powder and your baking soda, and let it sit for at least 15 minutes to let it set. Meanwhile turn on your stove to medium-low heat, watch it carefully. Add your oil about 1-2 inches and let it heat up. Take a little pre- made falafel ball or pattie and do a tester. If it starts to fall apart in the oil, then you need to add a little more bread crumbs( about 2 tbsp or some flour to help bind.( This is caused by the amount of moister in the beans.) Re test a ball or pattie, and when they are holding together better; you can continue to add your falafel balls to the oil and continually turn them until they are nice and golden.Transfer to a plate with a couple of pieces of paper towel to help them drain.

Serve warm with your favorite sauce, pita bread, pickled root vegetables, or sliced fresh tomatoes, onions, cucumber and enjoy.

Autumn in Rävlanda and Reviewing Jamie Olivers apple cider cinnamon braised pork shank

beautiful 

It' s all for you my heart

It's a long way from home for me. Growing up in nowhere Alberta, Canada to here. Rävlanda, Sweden. It's a very long, but fascinating story of how that happened. Two guesses.... a man and the adventure. Yes, like most ex-pats.. I am here for love. Not at first, but as I was on my amazing journey, I met and  fell in love with the Goat and had a little bun named lilla A.

Easy, peaceful living

The rolling hills and the beautiful forests

Rävlanda's old train station and running through the leaves

beauty among the ruins....

I sometimes wonder how people come together and stay together. What is the so called "glue" that makes everyones relationship stick? I know in our relationship it is a combination of relaxed personalities, but mostly because I can cook. The Goat would be a pizza eating, pink slop( DON'T ASK) slurping bachelor if I had not possessed the cooking gene.My father always said the best way through a mans heart was through his stomach, and boy was he right. Having a biker looking vegetarian in the house can be a lot of fun,but I am constantly challenged in the kitchen to come up with either a meal all three of us wants to eat, or I am a mini restaurant and cooking two separate meals. It is always an adventure.

Every now and then one of the tabloid newspapers has an offer with purchase and this week it was Jamie Olivers small rendition of fall flavors and easy to do recipes. A nifty little magazine/cookbook for 10 dollars. I love pork shank. It's easy to make, lovely to eat, and your never really have any leftovers, well not in this house. It's a easy way to make a cheap piece of meat become the star attraction on your dinner table I have served it at dinner parties, and people are always amazed that a couple of bucks can go so far.

From Jamie fyra årsstider i köket HÖSTENS MUSTIGA & SMAKRIKA MAT  (The bearded lady) via AFTONBLADET Sverige/Sweden


Translation:: Jamies four years in the kitchen /Autumn rich and flavorful food....

Our Star ingredient pork shank

6-8 servings

Our supporting cast, cinnamon, garlic, bay leafs, cider, vinegar....

• 2 kilograms of pork shank with skin and bone in
• 2 whole garlic heads/bulbs removed from the bulb, but with skin on
• 4 cinnamon sticks
• 12 dried bay leafs
• 200 ml apple cider vinegar
• 600 ml dry apple cider, plus a little extra
• serve with oven roasted potatoes

Directions:


Preheat  the oven to 200 degrees C 400 degrees F. Season the meat with salt and pepper, and lay in an oven safe pot/casserole pan and roast for 40 minutes or until the meat has a little color.

after it's first 40 minutes with a little color

2. When it has a little color. Remove from the oven and remove the pork leg from the pan ( reserve any fat that has rendered off the pork leg and set aside). Add the garlic,cinnamon sticks,and bay leafs. Add in your vinegar, apple cider to the mix and return the pork leg to the pan. Cover with a lid or using tin foil cover and return to the oven.

mmmmmm..... smells wonderful

3. Lower your oven to 180 degrees c or 356 degrees F and let cook for three hours. Checking every so often to remove any excess fat that has been rendered off the meat. Add more dry cider if it is starting to become dry.


4.Remove from oven when the meat has been nicely colored and the skin is getting crispy.The meat should be easy to remove from the bone with a fork.Remove the bone from the meat, and return to the oven in the reduced liquid  for 30 minutes to help color and further reduce the braising liquid.
NOTE:( If your meat is already falling off the bone, and the liquid is reduced to your liking and the meat is a lovely color. I would skip the extra 30 minutes here. )

yummo

5. Remove from the oven and remove the skin. With a fork pull the meat apart and pick out the bay leaf and cinnamon sticks, and garlic cloves if you desire. Pour onto a serving platter and serve. I like to eat it with mashed root vegetables, but you can serve it with anything you like.

I am walking through another first on my blog... reviews.. here's my first one:

Now for my review..... It was good, but not fabulous. I think the cider vinegar could be turned down a bit and the bay leaf as well. I really liked it cold much better than warm. I think this would be perfect cooked and added to a big pot of corn chowder or split pea soup. On it's own I give it a  a large 6. 

Licorice Caramel Cream Cheese Chocolate Cupcakes- Scandinavian Style

Unique and worth a try

Scandinavia is goo goo for sweets. I am talking close to 40 pounds of bulk candy they estimate each person consumes each year. It's quite amazing that the Swede's are not a population of Asterix and Obelix  with all those calories. It must be their viking blood that keeps the majority of them lean and really, really, tall. There is  a bulk candy section in every single store that caters to food or newspapers. There is a banaza of goodies to choose from. Imagine Halloween candy available in bins year around.... Jelly beans, wine gums, chocolate pieces covered with sprinkles, vanilla fudge,just to name a few) and last but not least. Licorice, sweet, shiny black salty,spicy bits of goodness.Licorice comes in all types of shapes and designs. The selection is endless.

look at that; so uniquely fabulous

No one does licorice better than the Danish. Our lovely neighbors to the south; they are also known for being the most happiest people in the world. Denmark is the homeland to the king of licorice a young king named JOHAN BULOW.  Only in his mid twenties and is rising to be the leading source of licorice gourmet products in the world. You can read more about him and his company here http://www.lakrids.nu/     http://www.lakrids.nu/site/english/  LAKRIDS makes out of this world licorice and it is no wonder these cupcakes turned out so beautiful. I wanted to introduce licorice into my baking and  their licorice powder is so unusually perfect for getting that delicate, spicy earthy flavor. I ordered mine through www.mumsigt.se

adapted from journal chocolate issue 1
recipe by Linda Nielsen Wermeling




Ingredients:
makes 12- 18 cupcakes


CUPCAKE:


180g all purpose flour
50 g good quality cocoa powder 
3/4 teaspoon baking soda
½ teaspoon salt
115 g unsalted butter, room temperature
290 g white sugar
1 teaspoon vanilla extract or vanilla sugar
2 large eggs room temperature
235 g milk

Very moist and airy cupcakes

Directions:


Preheat oven to 175 degrees C or 350 degrees F. Line your muffin pan with cupcake papers.Set all your ingredients on the counter for at least one hour before baking; to allow them to come to rooms temperature.


1.Sift the flour,cocoa powder, baking soda, and salt and set aside.


2.In your stand mixer or with a handheld electric mixer. Beat the butter until it gets creamy. Add the sugar and continue to beat until the butter and sugar is creamy and fluffy, about 5 minutes. You may need to stop and scrape down the sides of the bowl with a spatula to get an even mix.


3.Whisk in the eggs one at time.


4.Add in the flour mixture, and stir with your spatula adding it in 3 rotations including milk. ( Flour,milk,flour)Starting and ending with the flour mixture.


5.In the lined cupcake pan; fill the papers 2/3 full.


6. bake in the lowest rack in the oven for 15-20 minutes. You know they are done when you use a tester stick ie:  toothpick and it comes out clean.Try not to let them over bake or they will be dry.


7. Let them cool in their pan for 10 minutes before removing from pan.


Licorice Caramel  Filling:

Licorice powder add to taste. Always start with small amounts and build up

 Licorice Caramel Filling:


112g butter
200g dark brown sugar
½ half can (198 g) of condensed milk(397 g can)
125ml golden syrup
1 pinch of salt
licorice paste, licorice powder, licorice essence,or anise powder. Black food coloring. 


1. On medium heat, melt butter in a thick bottomed pan.

smooth,silky and ready for the licorice 

2. Add in the sugar, condensed milk, syrup, salt to the melted butter, and continue to stir as it cooks. Let it come to a boil and let it cook for 5-7 minutes without stirring. When the filling is well blended and mixed to a caramel color-smooth consistency.

Okay,  it's an khaki  kind of color filling, but tastes sooo good

3. Remove from the heat and stir in your licorice choice of product, and black food coloring until you reached your desired taste in flavoring.Let the filling cool a bit before you fill the cupcakes. If filling is too warm it will make a very soggy cupcake. 


4. Cut out a small bit in the top of the cupcake. Fill a piping/pastry bag with the filling and fill the cupcake holes until a little pool forms on top.

Adding the licorice caramel

Licorice Caramel Cream Cheese Frosting:


a pinch of salt
100 g unsalted butter, room temperature
100 g icing sugar/powdered sugar
200 g Philadelphia cream cheese, room temperature
100 g Cooled licorice filling ( if too warm it will melt your icing)

A lovely cream cheese frosting with specks of licorice powder

1. Whip the butter until it is creamy and then add the icing sugar and salt. On full speed whip until it is white and fluffy.

mumsigt....yummy

2. Add in the Philadelphia cream cheese and licorice filling; whipping until it comes together and is creamy and smooth.


3. Fill your pastry bag with the filling and using a large star frosting tip frost your cupcakes as you like. Keep in fridge and let sit 10 minutes before serving.Decorate as you desire.


Wow your guests at your next get together with these very, very Scandinavian cupcakes, and enjoy.