Pickled red onions

Have you ever tried pickling red onions at home? Well, I have, and it’s super easy! 😊 Pickled red onions add a burst of flavor to any dish, complementing everything from meats and fish to poultry and vegetarian options. My colleague taught me a very easy method: a simple 1-2-3 mixture of water, vinegar, and sugar, and you can whip up this versatile pickling solution in no time.

It’s tangy and sweet and gives any dish a pop of flavor and color.

 

Ingredients:

1 dl White vinegar (12%)

1.5 dl sugar

3 dl water

2 red onions

 

Method:

Peel and thinly slice one medium-sized red onion.

In a saucepan, combine water, vinegar, and sugar. Add any desired flavorings such as whole peppercorns, mustard seeds, or fresh herbs.

Bring the pickling solution to a boil, then reduce heat to low and simmer for a few minutes until the sugar dissolves completely.

Place the sliced red onion in a clean jar or container and pour the hot pickling solution over the onions, ensuring they are completely submerged. Let cool to room temperature, then seal the jar and refrigerate. The pickled red onions will be ready to use within a few hours but will develop better flavor if left to pickle overnight. Enjoy them as a tangy topping for sandwiches, salads, tacos, or burgers!

 Enjoy!

Fast food on your way home

I'm on my way home and thinking about what we should have for dinner. One of my favorite go-to fast dinners is pizza. I usually buy a margherita pizza base and customize it with whatever leftover veggies or toppings I have on hand. Typically, I use bell peppers, squash, corn, mozzarella cheese, chicken, or whatever leftovers I have from yesterday's dinner.

 I chop up all the veggies, sprinkle them over the pizza, add extra cheese, and bake it in the oven until golden brown. I usually serve it with a fresh green salad and ice-cold cola. Yum

Mahalabiya - Middle Eastern Milk Pudding

Mahalabi, muhallabi or mahalabiya, well-loved dessert known by many names (or a dear child with many names which is a Swedish idiom), is a creamy and light milk pudding that delights the palate. 

We recently had friends over during the winter break, and they treated us to this delicious dessert. It was the perfect ending to a day spent sledding (åka pulka or tobogganing, to be more precise) and indulging in hearty meals. My kids call it åka ulka-pulka :).

Mahalabi reminds me of pannacotta, however, this lovely pudding is usually flavored with rose water or orange blossom water, adding a touch of floral elegance to every spoonful. it is often garnished with nuts, pistachios, almonds or sprinkled with cinnamon. To make it extra fancy, you can garnish the pudding with edible rose petals.

Ingredients:

 4 cups whole milk

1/2 cup sugar

1/4 cup cornstarch

1 teaspoon rose water or orange blossom water (optional)

Ground pistachios or almonds for garnish

Ground cinnamon for garnish

Optional: to make it creamer, add ½ cup of heavy cream with the milk

Method:

1.  In a saucepan, combine the whole milk and sugar. Place it over medium heat and stir until the sugar dissolves completely.

2.         In a small bowl, mix the cornstarch with a few tablespoons of cold milk to create a smooth slurry.

3.       Once the milk begins to simmer, pour in the cornstarch slurry while continuously stirring to prevent lumps from forming.

4.        Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. This should take about 5-7 minutes.

5.        Flavoring (Optional): If using rose water, stir it into the thickened milk mixture. The rose water adds a delicate floral flavor to the pudding.

6.        Remove the saucepan from the heat and pour the pudding into individual serving bowls or a large serving dish.

7.      Allow the pudding to cool to room temperature before covering it with plastic wrap and transferring it to the refrigerator to chill for at least 2 hours, or until set.

Serve: Once chilled and set, remove the mahalabiya from the refrigerator. Garnish each serving with ground pistachios or almonds and a sprinkle of ground cinnamon for added flavor and visual appeal.

Enjoy: Serve the mahalabiya chilled as a delightful dessert or sweet treat, perfect for enjoying on its own or alongside your favorite Middle Eastern dishes.

This creamy and indulgent mahalabiya  will surely impress your family and friends with its rich flavor and silky texture.

 

 Enjoy!

Waffled Swedish Potato Pancakes - våfflad potatisbulle

Waffled potato pancake

Many nights have been spent by me scrolling through my phone in search of simple and delicious recipes. Most of the time, I browse Instagram, where I follow many talented individuals who come up with amazing recipes. That's how I came across Helan Shabani's version of a waffled potato pancake, våfflad potatisbulle. 

So, what is a Swedish potato pancake?

Potatisbullar, known as "Swedish Potato Pancakes" in English, are a traditional Swedish dish. These delicious small pancakes are typically made from boiled potatoes (and sometimes onions) mixed with egg and flour, then fried to golden perfection. They are crispy on the outside and soft on the inside, often served with lingonberry jam. 

A waffled potato pancake is simply made in the waffle iron. I usually buy my potato pancakes and place one or two in the waffle iron until they become hot and crispy. Then I add a dollop of sour cream, seaweed caviar (tångkaviar, vegan caviar made from seaweed), finely chopped onion, dill, and lemon juice.

When I lived in England, I bought hash browns from the freezer section. That was the closest I came to Swedish potato pancakes. But if you'd like to make your own potato pancakes at home, you can use the recipe below:

Swedish Potato Pancakes (Potatisbullar)

 Ingredients:
4 large potatoes

1 onion

1 egg

2 tablespoons all-purpose flour

Salt to taste

Butter or oil for frying

Lingonberry jam or sour cream for serving (optional)

 

Method:

Peel and boil the potatoes. Cut the boiled potatoes into smaller pieces and mash them. Small pieces should preferably remain. Finely chop the onion and mix it with the mashed potatoes in a large bowl.

Add the egg, flour and salt  to the potato and onion mixture. Mix well.

Heat a frying pan with butter or oil over medium heat.

Take a small amount of the potato mixture and shape it into a flat, round pancake with your hands. Place it in the frying pan and flatten it slightly with a spatula.

Fry the potato pancakes on each side until golden brown and crispy, about 4-5 minutes per side.

Serve the potato pancakes hot with lingonberry jam or sour cream. Or put them in the waffle iron!

 Enjoy!

Fresh Parsley salad - Allotment recipe

It is early spring, and I often daydream about my allotment and the abundance of  lovely greens it provided. Summers call for a refreshing change, and for me, that means turning to the vibrant world of salads. In the middle of the heat, there's a certain joy in indulging in a bowl with crisp greens, juicy tomatoes, and crunchy cucumbers. It's a welcomed break from heavier dishes.

As I assemble my salad, I'm not just tossing ingredients; I'm orchestrating a symphony of tastes and textures that awaken my senses. At least that was my thought when I made this salad last summer. But it is cherished, and I often make it, even during early spring 😊

Ingredients:

 1 bunch fresh parsley, finely chopped

1 bunch mint leaves, finely chopped

2 ripe tomatoes, diced

1 small red onion, thinly sliced

1 small cucumber, diced

2 cups iceberg lettuce, shredded

Lime juice

Crema di Balsamico, for drizzling

Salt and pepper, to taste

Method:

 1. Rinse the parsley, mint leaves, tomatoes, onion, cucumber, and iceberg lettuce under cold water. Pat them dry with a clean kitchen towel or paper towels. Finely chop the parsley and mint, dice the tomatoes and cucumber, thinly slice the onion, and shred the iceberg lettuce.

 2. In a large mixing bowl, combine the chopped parsley and mint, diced tomatoes, sliced onion, diced cucumber, and shredded iceberg lettuce. Toss gently to mix everything evenly.

 3. Season the salad with salt and pepper as well as lime juice according to your taste preferences. Toss again to distribute the seasoning evenly throughout the salad.

 4. Just before serving, drizzle the salad with Crema di Balsamico, adding a sweet and tangy flavor that complements the freshness of the vegetables. Start with a small amount and adjust to your liking.

 Serve: Transfer the parsley salad to a serving dish or individual plates.

 Enjoy: Serve this fresh and vibrant parsley salad as a side dish to accompany your favorite main course or enjoy it on its own as a light and healthy meal. 

Enjoy!

Hearty Vegetable Chili

This winter, we've experienced many chilly days with snowflakes swirling lazily outside. One day, my kids craved something warm and comforting, so I made them a hearty chili filled with tender veggies, beans, and a blend of savory spices. They liked it!

As we were sitting and eating, I thought to myself: with each spoonful, we're not just enjoying a meal; we're creating cherished memories together. That said, my kids did pick out some of the veggies and bickered about who would take the last cucumber on the side 😊

Ingredients:

4 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (any color), diced

1 zucchini, diced

Half aubergine, diced

1 can of  tomatoes

1 can kidney beans, drained and rinsed

1 cup frozen corn kernels

1 cup frozen peas

2 cups vegetable broth

3 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

Salt and pepper to taste

Optional toppings: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, lime wedges

 Rice, cooked according to package 

Method:

1.     1. Hat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté for 2-3 minutes until fragrant and softened.

 2. Add diced carrots, aubergine, bell pepper, and zucchini to the pot. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften and brown a bit.

3.       3. Stir in ground cumin, coriander, smoked paprika, salt, and pepper. Cook for another minute to toast the spices.

 4. Add can of tomatoes, kidney beans and frozen corn kernels and peas to the pot. Stir in vegetable broth and tomato paste, mixing well to combine all ingredients.

5.      5. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 25-35 minutes, stirring occasionally, to allow the flavors to meld. Taste the chili and adjust the seasoning with more salt and pepper if needed, according to your preference.

 6. Serve the vegetable chili into plates and garnish with your favorite toppings such as chopped fresh cilantro, diced avocado, shredded cheese, sour cream, or a squeeze of lime juice as well as rice. 

Enjoy!

Crispy Baked Chicken Drums with Seasoned Potato Wedges

Busy schedules can often make it challenging to put together a home-cooked meal. With this easy recipe for crispy baked chicken drums and potato wedges, my family can enjoy a delicious and satisfying dinner without the fuss. With just a few simple ingredients and minimal prep time, we can have a wholesome meal on the table in no time.

This easy recipe for crispy baked chicken drums and potato wedges is sure to be a hit with your family and friends.

 

Ingredients:

For the Chicken:

6-8 chicken drumsticks

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For the Potato Wedges:

 4 medium-sized potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper to taste

Method:

 1. Preheat your oven to 220°.

 2. Pat dry the chicken drumsticks with paper towels to remove any excess moisture. Place them in a large bowl.

 3. Drizzle the olive oil over the chicken drumsticks. Sprinkle paprika, garlic powder, onion powder, salt, and pepper evenly over the chicken. Toss the chicken until evenly coated with the seasonings.

 4. Wash the potatoes and cut them into wedges. In a separate bowl, toss the potato wedges with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.

 5. Place the seasoned chicken drumsticks on one side of a baking sheet lined with parchment paper or aluminum foil. Spread the seasoned potato wedges on the other side of the baking sheet in a single layer, ensuring they are not crowded.

 6. Place the baking sheet in the preheated oven and bake for about 35-40 minutes, or until the chicken is cooked through and the potato wedges are crispy and golden brown. Halfway through baking, flip the chicken drumsticks and toss the potato wedges for even cooking.

 7. Once cooked, remove the chicken and potato wedges from the oven. Let them cool for a few minutes before serving. Garnish with chopped fresh parsley or your favorite herbs if desired.

  

Enjoy: Serve your crispy baked chicken drumsticks with seasoned potato wedges alongside your favorite dipping sauce or a side of salad for a delicious and satisfying meal!

Enjoy!

After a long break!

After taking a break from my food blog, I'm excited to get back into it. I missed sharing my recipes and stories with you all! Even though life got busy, I never stopped loving food and cooking. Now, I'm ready to dive back in and share my culinary adventures with you once again. Let's enjoy delicious food together and make new memories along the way!

To celebrate the new blog post, I wanted to make something delicious!

Recipe: Classic Crème Brûlée

Ingredients:

• 1 quart (4 cups) heavy cream

• 1 vanilla bean, split and seeds scraped

• 8 large egg yolks

• 3/4 cup granulated sugar, plus extra for caramelizing

Instructions:

• Preheat oven to 325°F (160°C). Place six ramekins in a large baking dish.

• In a saucepan, combine the heavy cream, vanilla bean, and seeds. Heat over medium-low heat until it begins to simmer. Remove from heat and let it sit for 15 minutes to infuse the flavors.

• In a mixing bowl, whisk together the egg yolks and sugar until well combined and slightly thickened.

• Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent scrambling the eggs.

• Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla bean and any cooked egg bits.

• Divide the custard evenly among the ramekins. Pour hot water into the baking dish around the ramekins, creating a water bath (bain-marie) that reaches halfway up the sides of the ramekins.

• Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.

• Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours or overnight until thoroughly chilled.

• Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a golden-brown crust. Allow the caramelized sugar to harden for a minute before serving.

• Serve immediately and enjoy the rich, creamy indulgence of classic Crème Brûlée!

ENJOY!

Healthy ginger, carrot and apple shot - recipe

Now that the summer is over, it has been raining nonstop and we are already getting infected by colds. I can feel in my nose that the cold is just about to begin. Although by now it is too late not get the cold, I have decided to make some ginger shots to prevent getting ill. Today I made one using apples and carrots. It was very juicy and sweet as I added honey. I thought lets begin easy with these shots.

Ingredients:

1 carrot

2 apples

1 tbsp honey

Pinch of turmeric powder 

1 inch fresh ginger

1 lemon juice

water

Method:

1. Peel the ginger, carrot and apples. Put them in a food processor with rest of the ingredients and blend until it looks like baby puree. You will need to stop few times to scrape down the sides. Add water to taste to make it more watery and to make it easy for the next step.

2. Once everything is finely blended, pour the thick juice through a fine mesh strainer. This is how much juice I got afterwards. Put the juice in a fridge.

3. Enjoy a nice ginger shot with a bit of a kick. I did feel much better afterwards. Will most likely continue make more shots for me and hubby.

Enjoy!

Purslane tzatziki yogurt dip - allotment recipe

Purslane! I finally found the name of this green plant that we use in our delicious Kurdish perpina yogurt dip. The Swedish name is portlak. It took me ages to find the name; I used search words such as "edible succulent," as they resemble succulents.

Anyways, I now know that the name of this deliciously peppery plant is purslane. In some places, it is considered a weed, but not in Sweden. Here, we grow it in our allotments or garden. So, here's another allotment recipe that we have been using non-stop during summers, as it is lovely to serve chilled with bread for dipping. I also save some for the winter by freezing it after I chop it up.

Ingredients:

1onion

2 small cucumbers

2 tbsp chopped mint

2  cups of chopped purslane

garlic powder

dill

parsley

salt

Method:

1. Chop the onion, cucumber and purslane and mix in a bowl.

2. Add the seasoning to taste and see if anything is missing, then add more.

3. Serve it as a side dish, or simply with toasted bread.

Enjoy!

Salmon baked with creme fraiche - recipe

We often enjoy rice with some kid of stew or curry at home because it's the kids favorite dish. 

However,it is also important to incorporate fish into our diets. My favorite way of enjoying fish is by baking it in the oven and serve it with boiled potatoes, which is what this recipe will focus on. Baking salmon fish with a delightful creme fraiche sauce. 

Ingredients:
4 salmon fillet
1 container of creme fraiche
6-7 boiled potatoes
steamed vegetables
cherry tomatoes
herbes de Provence
paprika powder
salt and pepper

Method:

1. Place the salmon fillets in an ovenproof dish. Mix the creme fraiche with the herbs and spices, and pour the mixture over the fillets. Add halved cherry tomatoes on top. Bake in the oven at 200 degrees for about 30-40 minutes, or until the fish is cooked through and golden.

2. Serve the baked salmon with boiled potatoes and steamed vegetables such as broccoli, carrots, and cauliflower. Enjoy this flavorful and nutritious meal!

Enjoy!

My Guacamole Obsession - Recipe

During my last pregnancy, if there's one craving I couldn't resist, it's guacamole. I found myself indulging in it several evenings a week—it became my ultimate go-to snack, both for me and my hubby. 

Whip it up easily once the kids were asleep, and there's nothing quite like serving it chilled with crispy tortilla chips.

When it comes to recipes like guacamole, I always tend to put my own twist to it. Here's my take on this classic favorite. 

Ingredients:

2 ripe avocados

2 tomatoes

1 tbsp chopped parsley

1 tbsp Greek yogurt

1 tbsp coriander powder

1 tsp cumin

1 tsp paprika powder

1 tsp garlic powder

1 mild green chilli

lemon juice

salt and pepper

Method:

Chop up the tomatoes and parsley, then add them to a bowl. Scoop out the avocado and lightly mash it with a fork in the same bowl. Add lemon juice to prevent browning. Mix well and add the yogurt, along with seasoning to taste.

Chill the mixture in the fridge for 15 minutes, then serve it with tortilla chips.

Enjoy!

Sauteed chard and sugar beet leaves with eggs - allotment recipes

I am trying to eat more healthy and cutting down on many bad food habits as well as cutting down on meat. So I am trying to use up a lot of the greens we get from the allotment. This is a recipe that is very dear to me as it was given to me by my mum. She used to make this dish for us during our long Saturday breakfasts at home. It is a very common Kurdish breakfast dish. 

 

The recipe is very basic and easy to make. Yet it fills you up and can be made any time during the day. In fact, it was my dinner today. I used chard and sugar beet leaves as well as onions from my allotment. The taste is so much better when you use organically grown vegetables. I am starting to incorporate more and more from the allotment. We grow many different greens and vegetables. I am hoping to increase the number of vegetables next year.  If we don't get hold of chard or sugar beet leaves, we generally use spinach leaves in this recipe.

Ingredients:

chard leaves and stalks

sugar beet leaves and stalks

1 onion

3-4 eggs

salt and pepper

paprika and curry powder

 Method:
1. Chop the onion and the leave stalks. Fry them with a few tbsp of oil on medium heat until soft and golden. Add the chopped leaves and season well.

2. Once everything is fried well, add the eggs and mix. Taste and see if more seasoning is needed.

3. Once everything is well cooked serve it with flat bread. Or just eat as is. You will definitely make it many times. It is a very nice and different option to the everyday omelette. The chard taste is mild and almost sweet, not bitter at all.

Enjoy!

Green salad - allotment recipes

Here is my first, very simple allotment recipe. This salad may not seem to be anything out of the ordinary when it comes to a green salad, but to me it is very special. I truly can say that when you use fresh vegetables and herbs that have been organically grown, taste so much better than any nice shape ones from the supermarket.

In this salad I used following allotment items:

mild green chillies

mint leaves

fresh thyme

parsley

cucumber

Only store bought items where olive oil, tomato and iceberg salad. I also used some Italian salad seasoning and pomegranate molasses to make it tangy.

This salad was great on its own. But I was super hungry and asked hubby to make his super yummy humus. He simply jazz up all items in a food processor: can of chickpeas, 3 tbsp tahini, 1 tbsp greek yoghurt, paparika powder, garlic powder, salt, and olive oil.

I served it all together with flat bread and olives. Can you see how much I love everything olive!!

Enjoy!

Herbs and vegetables from our allotment

A big dream me and hubby share, is to be able to grow our own herbs and vegetables one day, in our own garden. Since that dream seems some what far away at the moment we have decided to make our dream come true buy getting an allotment!

We love every day spent in our allotment, although it is hard work and long hours. But what a great way to spend our lovely summer together, not to mention, the great joy it brings to our kids.

I have harvested following vegetables from our allotment and cant wait to make different dishes and recipes using them.

These lovely chard has been used when we make dollma (iprax) together with wine leaves. We generally chop of the leaf stalks and fry them with onions and eggs for a lovely breakfast. I also put them in the bottom of my pot when i cook the dollma. it prevents it from burning and are delicious to eat this way.

Then I harvested some mint, which is great in many things, esp salads. Same with cucumbers, they are crunchy and leave that dry taste in your mouth. To me that is a sign of a great cucumber. The very mild chillies also ended up in my salad, as well as being chopped up and put in almost any stew, chilli or soup that I recently made.

The plant to the left is what we call Tolik in Kurdish. I still have not figured out what the name is in English. It has pink and purple flowers and a beautiful shaped leaves. We generally chop it up and fry it with onions and eggs for breakfast. Cant wait to make all of these lovely dishes.

Pastry baked salmon - recipe

I love salmon with potatoes. But whenever I find a new recipe with a new twist, I like to try it, to add variation to how we make salmon at home. This time, I was checking Instagram and saw their quick food videos. One clip was showing how to make pastry baked salmon. So here I have simply tried to follow along.

Ingredients:

Three pieces of bone free salmon fillets

1 ready pastry roll

1 mozzarella cheese ball

1 onion

1 handful of fresh spinach leaves

2 tbsp creme fraiche

spices: fish mix, mix of herbs, paprika powder, garlic powder to taste

Method:

1) Roll out the pastry dough in a baking dish covered with baking paper.

2) Lay on it the salmon fillets

3) Gently fry the onion, the spinach leaves together with creme fraich, season with the spices.

4) Add the filling on top of the salmon and top it with the mozzarella slices as shown below:

5) Cut the dough as per picture. Lay one slice of the dough at the time to form a braid. Brush it with oil and sprinkle some dried herbs on top. Bake it in the oven for 45 minute at 180 degrees.

Enjoy!

Potato salad - recipe

I often like to eat salads for dinners. To make it more filling I add potatoes. Here, I have tried to make a summary and light salad, yet filling and one that goes very well with chicken or steaks. I do it often when it is time for BBQ. But this time the actual salad was enjoyed on its own. 

Ingredients:

4-5 potatoes

half cup creme fraiche

handful radishes

1 chopped spring onion

handful chopped herbs such as basil and mint

2-3 tbsp dijon mustard

salt and pepper

garlic powder

paprika powder

Method:

1) Boil the potatoes and let cool down.

2) Chopp the herbs and vegetables.

3) Mix the creme fraiche with the mustard and add the spices to taste.

4) Chop the potatoes into cubes and mix everything in a bowl. Let the flavours mix nicely in the fridge for about 30 minutes before serving it.

Enjoy!

Vegetarian Feta Cheese Quiche (pie)

I once made this feta cheese quiche pie. But I can't find my own recipe any where :). But here is step buy step photos of how I made it. I do remember it was very delightful though. I always serve my pies with a fresh green salad.

Enjoy!

Butter and garlic baguette with tomato and mozzarella

A nice late evening snack is this garlic bread with tomatoes, mozzarella and herbs. 

I buy the bread that has cuts in it and simply fill the cuts with tomato and cheese. I also add some fresh basil and parsley leaves, from my balcony herbs.

 I grill it in the oven for about 20-30 min in 200 degrees until golden brown. Becomes really good and gooey with melted cheese. 

I often serve it as a side dish when I prepare a large dinner for family and friends. They all love it and are delighted to see it on the table

Enjoy!