Tag: Lotta Lundgren

Turkey mince lemongrass scewers

Published on by HannaLeave a comment

I confess – I am a cookbook junkie. There are piles of cookbooks to read at home, and it usually takes me some time to go through them, yet I buy more cookbooks.

One wonderful cookbook I got sometime last year and have been neglecting since is Om jag var din hemmafru (If I was your housewife) by Lotta Lundgren.  It has great recipes, amazing layout and pictures and still I haven’t had the time to try many recipes. But last week I actually managed to try one more.

I tried chicken mince scewers on lemongrass, but I actually used turkey mince as I can not find chicken mince anywhere in this country and I still had my food processor in a moving box, otherwise I could have minced the chicken meat myself. It worked very well with turkey mince however, you just need to be more careful with the oven cooking time as turkey is so lean it easily can get dry.

Lotta’s chicken (turkey) lemongras scewers, serves 4

Adapted and translated from Lotta Lundgren’s recipe.

4 chicken fillets / 500 g turkey mince

2 thumbs of ginger

4 tbsp plain flour

12 lemongrass (I divided three lemongrass in four instead)

½ tsp salt

100 ml toasted peanuts

(50 ml sesame seeds – I omitted these)

Trim the meat and mince. Peel and grate the ginger, squeeze out the juice and mix with the mince, flour and salt.

Coat your hands with oil or water and divide the mixture into 12 portions. Place a lemongrass in the middle of each mince portion and shape into an oval. Repeat with the remaining mince and lemongrass scewers.

Crush the peanuts. Toast the sesame seeds in a dry frying pan. Mix with the peanuts.

Fry the scewers on all sides until golden brown. Then place on a baking tray and let it cook until done in the oven, about 15 minutes in 175C. Sprinkle with the nut mixture when finished and either serve with a salad or with rice and a cold sweet chilli sauce (creme fraiche + sweet chilli sauce + salt).

Butternut squash soup with roasted garlic

Published on by Hanna1 Comment

One of the most popular cookbooks in Sweden in the autumn was Lotta Lundgren’s amazing Om jag var din hemmafru (translates: If I was your housewife). The design of the book is very spectacular for a cookbook with glossy sexy pictures, not just of food, and the texts are amazing as well as the recipes. It is no surprise that Lotta has a background in advertising.

I bought this book as soon as it was published but haven’t have time to properly read it until now. Love it though! And it was also about time I tried one of her recipes, this fabulous soup with roasted butternut squash, garlic and onions.

The only changes I made to the recipe was to exchange a regular onion for a red onion, and to use less stock as my butternut squash was rather small.

Butternut squash soup with roasted garlic, serves 4

1 butternut squash

1 regular onion (or a red onion)

4 garlic cloves

1 lemon, the zest and juice

400-600 ml chicken or vegetable stock

200 ml cream

salt, pepper

Place the squash, onion and garlic cloves whole with the peel on on a roasting tray. Place in 200C oven. Roast the garlic for 20 minutes and the rest for 50 minutes. Leave to cool a little. Cut the squash in half and remove the seeds. Scrape out the flesh. Cut off the roots on the onion and squeeze out the whole thing. Peel the garlic. Grate the zest off the lemon and purée the squash, onion, zest and garlic. Heat up the stock in a saucepan and add the purée, then add the cream and bring to the boil. Season with salt and pepper and add a few drops of lemon juice.  Lotta suggests serving the soups with parmesan shavings or crispy bacon, I just added a dollop of creme fraiche.