Archive for August 15th, 2007
August 15th, 2007
Linda at Mama´s Coffee Corner and Revka at RS Designs, recently began new blogs.
They thought it would be fun to collaborate to create a kickoff contest. Linda is giving away your choice of either a selection of Brazilian goodies or a $20 Amazon.com gift certificate, and Revka is giving away a free custom header.
So if you want a chance to win, join! Winners will be announced on May 25.
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August 15th, 2007
INGREDIENTS:
Serves 4
* 4-6 tomatoes
* 1 bunch chives, finely chopped
* 1-2 shallots, finely chopped
SALAD DRESSING:
* 5 tablespoons olive oil
* 1 ½ tablespoon vinegar
* 1 ½ teaspoon salt
* black pepper, freshly ground
* 1 clove garlic, finely chopped
METHOD:
1. Slice the tomatoes
2. Place them like roofing-tiles close upon each other.
3. Combine the dressing ingredients,
4. Season dressing with salt and pepper.
5. Pour the dressing over the tomatoes.
6. Garnish with finely chopped chives and shallots.
7. Put the salad in the fridge for 1 - 1 ½ hour.
A simple tomato salad is so delicious. It is a perfect hors d´oeuvre but it works well with pasta too. Then all you need to do is to chop the tomatoes instead of slicing them, perhaps add some extra olive oil, more garlic cloves, some basil leaves, chopped parsley, shredded Parmesan cheese, freshly ground pepper……. Voila ! You get a really healthful and delicious dinner.
This time of the year I start buying tomatoes from a local producer. They have only travelled about 20 kilometers. I do not buy local tomatoes just because they are local, but because they are better. They are free from pesticides and herbicides. Local does not necessarily mean greener. It may sometimes be better for the environment to import winter tomatoes from Spain than to grow them here in Sweden in heated greenhouses.
The name “tomato” is derived from “tomatl“, the Mexican Indian name for the fruit. Although tomatoes were eaten by Mexican Indians, who probably developed the common large-fruited forms, they were long thought to be poisonous by other peoples. However, by 1550 tomatoes were being grown in Italy for use as vegetables, and by the middle of the 18th century they had achieved some use elsewhere in Europe.
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August 15th, 2007
Here we are on Gran Canaria, Canary Islands, the archipelago in the North Atlantic Ocean. (Early explorers discovered a great many dogs on the islands, hence the name from the Latin canis, meaning dog). Originally inhabited by Berberlike peoples, known as Guanches.
We are sitting in the cave restaurant Tagoror, Barranco de Guayadeque, having “papas arrugadas con mojo”. The Barranco de Guayadeque is a valley stretching from Gran Canaria’s coast into the heart of the island. Within this valley there are hundreds of old Guanche caves and burial chambers. The traditional Guanche way of cooking potatoes was in sea water, they say.
Small sized potatoes are nowadays served at restaurants, eaten with its skin and dipped in Mojos. Sauces come in many colors and tastes. The most well known and most common ones are the mojo picante (spicy red mojo) and the mojo verde (coriander green mojo).
Trying to recall a memory from summer 1998 ….
INGREDIENTS:
Serves 4
* ½ - 1 kg (500 g-1000 g) small new potatoes
* 2 dl (200 ml) sea salt/liter water
SAUCE:
* 4 - 5 cloves garlic
* 1 red bell paprika
* 2 1/3 dl (230 ml) olive oil
* 1 teaspoon cumin, crushed
* 3/4 dl (75 ml) lemon juice
* 2 -3 tablespoons tomato purée
* cayenne pepper
METHOD:
1. Wash the potatoes well.
2. Put salt and water into a saucepan
3. Boil potatoes in the salted water, with the lid ajar, until almost all the water has evaporated.
4. Pour off remaining water.
5. Put the saucepan with the potatoes back on low heat again.
6. Drain and steam dry, shaking the saucepan (a white salt layer should form on the potatoes, they should be soft and slightly wrinkled).
THE SAUCE:
1. Peel and chop garlic cloves.
2. Deseed paprika and cut it in small pieces.
3. Fry garlic and parika in oil together with cumin.
4. Run it in a blender to make a thick purée.
5. Continue blending, adding oil and lemon juice.
6. Taste with tomato purée and cayenne pepper.
For a thinner sauce, add water. The sauce is rather hot. For a hotter sauce, add fresh and finely chopped chili pepper. Serve with slices of goat´s cheese to temper the hotness.
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August 15th, 2007
Tomorrow, the 17th of May, it is public holiday (Ascension Day) in Sweden.
Tomorrow Norway celebrates its Constitution. Norwegians certainly know how to celebrate their National Day!
Hurray for Sweden’s neighbour-country and all the people of Norway on their National Day on the 17th of May!
A special warm greeting to my Norwegian friends!
INGREDIENTS:
Serves 6
* 6 slices of salmon fillets (150 grams/each)
* salt
* pepper
SAUCE:
* 5 dl (500 ml) crème fraiche
* 100 g red caviar
* 5 tablespoons chives, finely chopped
* lemon juice, freshly pressed
* salt
* black pepper
* ½ teaspoon sambal oelek
METHOD:
1. Combine sauce ingredients, taste with lemon juice, salt, pepper and sambal.
2. Set aside in the fridge for a while.
3. Sprinkle salmon fillets with salt and pepper
4. Heat a large non-stick skillet over medium-high heat.
5. Place fillets in the pan, grill about 3 minutes on each side.
Serve together with the sauce and fried potatoes.
(Norway continues to be the world’s largest salmon producer with increased production and export volumes. Salmon export in April 2007 was of 1,3 billion NOK (!). The volume increased with more than 6000 metric tons compared to April of 2006).
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August 15th, 2007
Once the different parts of the human body became very cross with the stomach. They thought it had a too good time, lying there quietly in the middle of the body, having nothing else to do but enjoying all the good things, brought to it by the others.
The hands did no longer want to bring food to the mouth, and the mouth did not want to receive it, and the teeth did no longer want to chew the food. And the feet meant, that they would no longer be at service by carrying the stomach back and forth. They were all very displeased with the constant toiting and moiting to please the stomach. It would be better if everyone minded their own business, and then you would see, how the useless stomach would manage on its own.
What became the result ? When the feet did not want to walk, the hands not work, the mouth not eat and the teeth not chew, the body started to decline.
Then all of them realised that the stomach had its work to do too. It did not only receive food, but also delivered nutricion to all the parts of the body. So, they all reconciled with the stomach. They all served each other again, and soon they were as hale and hearty as before.
Well, this was only an old fairy tale.
When my children were small and had a poor appetite, or when they were sick, I used to give them this nutricious orange juice drink.
1 GLASS
* 1 egg yolk
* ½ - 1 tablespoon sugar
* 1 dl (100 ml) orange juice
* 1 - 1½ dl (100-150 ml) milk
METHOD:
1. Whisk together egg yolk and sugar until smooth.
2. Stir in orange juice.
3. Add milk, whisk until it is foamy.
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August 15th, 2007
I combined an element of stir fry with some ingredients I had seen popping up in other squash recipes. Squash, onion and jalapeno are fried with bacon for a tasty summer side dish.
August 15th, 2007
Black beans and sweet potatoes are spiced up with jalapenos, cumin, and garlic, then broiled in the oven for a cake that’s less fat but just as flavorful as the fried kind.
August 15th, 2007
You can also try a variation of this sauce by adding fermented nut pastes which develop lovely cheese qualities. For a totally vegan meal, try using lentil pasta.
August 15th, 2007
A citrus and pineapple juice punch. This is decidedly different from your usual punch.
August 15th, 2007
Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.
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Linda at Mama´s Coffee Corner and Revka at RS Designs, recently began new blogs.
