Salsa

Published on by Hanna6 Comments

Yesterday we were having fast food for dinner. For us that usually means Fajita’s with Old El Paso’s smokey fajita spice. It’s soo good! Try it if you haven’t already done so.

I was really silly yesterday and had forgotten to buy salsa, and fajitas without salsa is a total no-no. I couldn’t find any salsa in the small shops around my office either, but luckily I remembered seeing this recipe. I had to make a few changes since I didn’t have all the ingredients at home, and I improvised a little with the measurements, but ut turned out really well! So much better than ready-made salsa! Christopher liked it so much he drowned his fajitas in it.

Salsa, quite a big batch

1 can of plum tomatoes (400 ml)

ca 200 ml chopped tomatoes with chili (if you can’t find this, instead use regular chopped tomatoes and a few chopped pickled jalapenos) 

1/2 red chilli (seeds and all)

1 tsp salt

1 pinch of sugar

2 tsp dried coriander leaves

1 grated clove of garlic

Pour everything into a tall bowl and mix with a handheld mixer. Season with salt for taste. Don’t mix too long as it should have bits, it is after all salsa we’re making, not sauce.

This salsa tasted great, but the consistency was a bit too smooth for my liking. Next time I will add 1-2 freshly chopped tomatoes, and will therefore play around with the seasoning. Feel free to experiment.

I haven’t got a picture, but you don’t need one. We all know what salsa looks like. 😉

In Swedish.

Lamb fritto

Published on by Hanna3 Comments
I found this recipe in Nigella’s Forever Summer, it’s simple but delicious!

Lamb fritto 2 portions

4 lamb racks

2 eggs

150 ml breadcrumbs 

2 tbsp grated parmesan

100-200 ml oil

salt & pepper

Cut off the thick strip of fat on each rack, flatten every rack of meat with your hand so they are equaly thick. Mix the breadcrumbs with parmesan in a bowl, in another bowl, whisk the eggs and add salt & pepper. Dip the meat, one at the time, first in the eggs, then in the breadcrumbs. Make sure it coats all of the meat. Take a frying pan with tall edges, pour in about a cm of oil, preferrably olive oil but most oils will do, heat up on medium heat. When the oil is hot, put the meat in. Let one side become golden before turning them over to the other side (it takes 1-2 minutes). You want them to be pink on the inside and crisp and golden on the outside. Don’t cook them too long if they are small. Drain them quickly on some kitchen towel before serving. Serve with either homemade mash or potato gratin.  

To keep the meat crispy, drain on kitchen towel after frying them.
Here served with potato gratin. Very tasty!

 In Swedish.

Easy peasy omelette

Published on by Hanna2 Comments

Omelette is one of my favourite lunch meals. I thought for a long time that I didn’t like omelettes, because I wasn’t thrilled about the eggy taste. But I do like this version. The trick is the cheese, it removes the eggy taste.

Omelette 1 portion

2 eggs

a splash of cream/milk/water (I use what I’ve got at hand, but prefer dairy products)

50 ml grated cheese

2-3 spring onions, finely sliced

salt & pepper

Whisk together egg and liquid, season. Melt a knob of butter in a frying pan on medium to low heat. Pour in the egg mixture when the pan is hot, but be carful not to burn the omelette. When it’s starting to solidify but is still smudgy, sprinkle the cheese and spring onions on top. Let the cheese melt a little before removing the pan from the heat. Fold in half.

The omelette is served with a side salad and some tzatsiki.

You can easily make this dish the day before and heat it up in the microwave at lunch time.

In Swedish.

Paradise prawns

Published on by Hanna3 Comments

I made this when my best friend Emma came to visit and we needed something quick before the fotball game.

 

Paradise Prawns 4 portions

1 can chopped tomatoes (400 grams)

3oo ml single cream

1/2 a fish stock cube

a splash of white wine (circa 50 ml)

250-300 grams peeled prawns (Icelandic ones)

1 pack of parsley, chopped

Use a sauteuse pan if you have one, but sauce pan or frying pan works too. Pour in tomatoes and cream, bring to boil. Add the stock cube and wine, season with salt and pepper. When the sauce is heated up, add the prawns and let them heat up, add the parsley just before serving. Serve with rice and  a nice salad.

My mother’s original recipe contains sliced mushrooms and peppers, but it is just as nice without.

This is a very tasty dish that is quick to make but still feels like something extra. When I lived with my parents, we used to eat this every other Friday, that’s how tasty this is!

In Swedish.

Bearnaise sauce

Published on by Hanna6 Comments

The best bearnaise sauce is this one!

After many trials and errors I managed to pull off the perfect bearnaise sauce, even picky Christopher thought it was amazing.

Bearnaise sauce 4 portions (or 2…)

150g salted butter

2,25 tbsp white wine vinegar

1,5 tsp dried tarragon

2 tbsp water

3 eggs

Melt the butter in a pan, leave to cool. Separate the egg yolks from the whites. In another pan (preferrably non-stick) pour in the vinegar and tarragon. Reduce on a high temperature and make sure you have the extractor fan on. Make sure to not burn the tarragon. When nearly all the liquid has evaporated, pour in the water and whisk around. Leave to cool a little, then pour in the yolks. On very low heat or with a pan of water underneath, pour in the butter bit by bit while whisking away. If your pan has a thick base you need to keep whisking even after you take it off the heat. Season with salt and white pepper.

Updated: If you want it slightly more vinegary take instead: 1,75 tsp tarragon, 2,75 tbsp vinegar and don’t let it all disappear from the pan, and 135 g butter for 3 yolks.

The difficulty of making bearnaise sause lies in whisking the yolks and the butter together. Make sure you whisk hard for the sauce not to split. If it happens – just start over with a new yolk.

Enjoy with steak and homemade potato wedges.

In Swedish.

The beginning

Published on by HannaLeave a comment

I recently started a food blog in Swedish to be able to keep track of my favourite recipes and pass them on to friends. But since I am currently living in the UK, most people who get a chance to taste my food are English speaking, so here is the English version. Enjoy!

Welcome to the Food Archive!