Paleo Pumpkin Soup
Serves: 4 servings
Spicy creamy pumpkin soup
- 500 grams pumpkin
- 1 large onion
- 2 garlic cloves
- 2 large carrots
- 1" knob fresh ginger
- 1 can coconut milk
- 2 vegetable bullion cubes
- 1 tablespoon red curry paste
- 2 tablespoons olive oil
- 5 dl water (or more as needed)
- Wash & peel pumpkin and carrots, cut into 1" pieces
- Peel the garlic and onion, chop into rough bits
- Grate ginger
- Saute the onion and garlic in 2 tablespoons olive oil, be careful not to burn the garlic!
- Add the pumpkin and carrots
- Add the bullion cubes, chopped ginger and curry paste, stir well
- Add the coconut milk (save a bit for garnishing) and 5 dl of water, stir again
- Let the soup simmer until the pumpkin & carrots are soft (15-30 minutes) stir every few minutes so the bottom doesn't burn
- Mix the soup with a hand blender until smooth
- Salt and pepper to taste
- Garnish with fresh cilantro, thin slices of fresh chili pepper, scallions or lemon grass as you prefer
- Swirl a bit of coconut milk over each serving
Serves: 4 servings
- 1 small onion
- 1 small cucumber
- 4 T fresh parsley
- 1 T lemon juice
- salt and freshly ground black pepper
- 1 green bell pepper
- fresh dill
- black olives
- feta cheese
- 2 fresh tomatoes
- 1 green chili pepper
- olive oil
- Slice the onion into thin half circles.
- Place in a bowl and rub with a little salt, then wash, and drain. Put them in a serving dish.
- Dice the tomatoes and place in the serving dish with the onions.
- Peel the cucumber, dice, and add to the serving dish.
- Slice the bell pepper, chili and herbs. Add to serving dish.
- Dice feta cheese, add to serving dish.
- Drizzle the salad with the olive oil and lemon juice, season to taste, and serve garnished with olives.
Serving size: 4
Tagliatelle with Salmon - Swedish style
A weekday dinner that is simple, quick, delicious and nutritious.
- 500 g tagliatelle
- 300 g cold smoked salmon, sliced
- 3 dl Crème fraîche
- 1tablespoon fish fond
- 3 plum tomatoes, scalded and peeled
- 1 pinch red pepper
- ½ lemon, squeezed ( or some lemon juice or white wine )
- 1 tablespoon fresh dill / or dried dill if you have none of the fresh variant
- Cook the tagliatelle.
- Scald and peel the tomatoes. Chop them.
- Slice the salmon into bits.
- Stir together the Crème fraîche, fond, tomatoes, lemon juice and salmon in a pot.
- Heat gently to a boil and let it simmer a few minutes.
- Add the red pepper, salt and pepper to taste.
- Drain the pasta and mix with the sauce.
- Sprinkle with chopped dill.
- Serve with a nice salad and perhaps some bread!
West African Peanut Soup
- 2 tablespoons vegetable oil
- 2 dl chopped onions
- 1 red Spanish chili pepper, sliced into rings
- 2 teaspoons chopped garlic
- 1 dl rice
- 1 liter bouillon
- 2-3 dl chopped canned tomatoes with juice
- ½ teaspoon red pepper flakes, or to taste
- Salt and black pepper to taste
- 1 dl chunky peanut butter
- 1 teaspoon fresh thyme leaves
- Heat oil in soup pot over medium heat.
- Add onions and garlic and sauté until soft, about 5 minutes.
- Add rice, stock and tomatoes with juice, pepper flakes, salt, and pepper.
- Simmer for 45 minutes or until rice is soft.
- Whisk in peanut butter until well blended.
- Simmer for 5 minutes.
- Season well with salt and pepper. Add Spanish red chili pepper rings.
- Serve in bowls.
- Sprinkle each bowl with fresh thyme.
Spaghetti Marco Polo
Based on Julia Child's recipe when she visited Mister Rogers' Neighborhood... way back in 1974.
- 500 grams spaghetti, cooked al dente (do not overcook!)
- 4 tablespoons olive oil
- 1 teaspoon salt
- black pepper
- 1 can shredded tuna packed in oil, undrained
- 2 dl pimiento, diced (packed in oil - not vinegar!) or roasted red peppers, peeled and sliced
- 2 tablespoons chopped chives or green onions
- 1 dl chopped black olives
- 2 dl chopped walnuts
- 2 dl Swiss or Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- While the spaghetti is boiling, mix the nuts, olives, pimiento, and herbs in a bowl with a little sprinkling of salt and pepper.
- Toss the spaghetti about in the oil until every strand looks covered.
- Then toss it quickly with salt and pepper, and taste to be sure it is just right.
- At the table, toss the herbs and nuts into the spaghetti, sprinkling bits of cheese into it as you go.
- Use big, dramatic lifting movements, raising the spaghetti high, and clacking the fork and spoon together. Do this rather rapidly, as though you were a maître d’hôtel in a great restaurant....
- When you feel you have tossed enough, scoop up serving portions, lifting high again, and placing them on each plate.
- You can eat the spaghetti with a fork and knife, but have you ever tried chopsticks?
- Bon appétit!
Grilled Salmon with Horseradish
- 4 salmon fillets, skinless preferably (thawed if frozen)
- 50 grams butter, at room temp
- 1 piece fresh horseradish * (adjust amount according to taste)
- 1 lemon
- 250 grams string-beans, washed, ends & strings removed if present (frozen OK)
- 12 cherry tomatoes, halved
- black olives
- olive oil
- 4 servings potatoes, to be riced when the fish is done
- Start with peeling & cooking the potatoes.
- Pat salmon dry with paper towels.
- Preheat oven grill to 225°C.
- Grate the horseradish and mix with the butter.
- Place string-beans in a baking dish.
- Place the salmon on the string-beans, garnish with tomatoes, olives, salt, pepper and then pat a dollop of horseradish butter on each salmon fillet.
- Squeeze a lemon over, then drizzle with olive oil.
- Grill salmon in the oven at 225°C for 10 minutes.
- Serve with riced potatoes.
* Horseradish becomes mild in the oven so don't be afraid to use plenty. At least 2 tablespoons, preferably double that amount.
Oreo Cheescake Cupcakes
Is there a better combination than Oreos and Cheescake?
- 24 Oreos, and some extras to crush
- 2 packets cream cheese; room temperature
- 2 dl sugar
- 1 tsp vanilla
- 4 large eggs; room temperature and lightly beaten
- 500 grams Crème fraîche
- Pinch of salt
- Preheat oven to 150°C.
- Line standard muffin tins with paper or a cookie sheet with silicone liners.
- Place one whole cookie in the bottom of each cup.
- With an electric mixer on medium-high speed beat cream cheese until smooth, scraping down sides of bowl as needed.
- Gradually beat in sugar until well-combined.
- Beat in vanilla.
- Drizzle eggs in slowly; beating to combine and scraping sides of bowl.
- Beat in Crème fraîche and salt.
- Stir in chopped cookies by hand.
- Divide batter evenly among cookie-lined cups; filling each almost to the top.
- Bake, rotating pan halfway through, until set; about 22 minutes.
- Transfer to wire racks to cool completely.
- Refrigerate at least 4 hours (up to overnight) before serving.
- Remove from tins right before serving.
Author: Margaret Gustavsson
This is my Mother's original recipe. She served it cold, but my Mormor served it warm...
- 1 cup farina
- 1 quart milk
- 3 cups milk
- 3 eggs, beaten
- 1 cup sugar
- 1 tablespoon flour
- 12 cardamom seeds, peeled and crushed in mortar and pestle
- 1 pinch Spanish saffron
- 3 tablespoons butter
- Put farina and 1 quart of milk into a pot.
- Bring to a boil and cook for about 5 minutes while stirring constantly until it thickens.
- Remove from heat.
- (it can cool off for a bit now if you have something else to do)
- Preheat oven to 350°F.
- Add the 3 cups of milk and beaten eggs and mix.
- (electric mixer is OK)
- Add the sugar and cardamom and mix until smooth.
- There should not be any lumps.
- Pour batter into a well buttered and floured cast iron frying pan.
- Sprinkle / crumble the saffron threads over.
- Dot with lumps of butter.
- Carefully place in the middle of the preheated oven.
- Bake at 350°F for about an hour until nicely browned on top.
- Let it cool.
- Then loosen around the edges and slide a soft pliable spatula under the bottom to loosen it from the pan.
- Invert the frying pan onto a large plate that you have placed over it.
- Remove frying pan.
- Now place another plate where the frying pan had been.
- Flip again.
- Remove the plate which is now on top so that the pankaka is right side up.
- Serve with whipped cream and lingonberry jam. (lingonsylt)
Some people prefer it slightly warm (Mormor liked it that way) I usually serve it chilled. If there are leftovers, keep in the refrigerator.
Back in the old days, nothing was wasted. When visitors were spied approaching in the distance, the leftover breakfast porridge was quickly transformed into a dessert to serve the guests, along with coffee naturally. Creative cookery!
- 1 liter of milk
- 1 dl round rice (or 1 ½ cups semolina*)
- 1 dl flour
- 3 eggs
- 1 dl sugar
- ½ teaspoon salt
- 2 tsp ground cardamom
- 50 g butter (or margarine)
- Cook the milk and rice / semolina to a smooth porridge then allow it to cool slightly.
- Whisk the eggs together.
- Mix the eggs into the porridge.
- Then add the flour, salt and cardamom.
- Add more milk if batter is too thick.
- Grease a baking dish or round pan and pour in the batter.
- Dot with butter.
- Bake at 200°C (350°F) for about 40 - 60 minutes.
- Serve with sviskonkräm (plum jam) and snömos (Åland slang for whipped cream).
*Semolina is farina.