- 300g basmati rice
- 25g butter
- 1 large onion, finely sliced
- 1 bay leaf
- 3 cardamom pods
- small cinnamon stick
- 1 tsp turmeric
- 4 skinless chicken breasts, cut into large chunks
- 4 tbsp red curry paste
- 85g raisins
- 850ml chicken stock
- chopped coriander and
- toasted flaked almonds to serve
- Soak the rice in warm water, then wash in cold until the water runs clear.
- Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins.
- Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
- Stir the rice into the pan with the raisins, then pour over the stock.
- Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
- Turn off the heat and leave for 10 mins.
- Stir well, mixing through half the coriander.
- To serve, scatter over the rest of the coriander and the almonds.
Fettuccine à la Hamilton College
Author: John & Naomi
Serves: all your friends
servings = per person, multipy as necessary
- 1 cup dry spinach fettucini noodles per person, cooked al dente in salted water
- ½ cup cottage cheese per person
- ½ teaspoon caraway seeds per person
- Toss all ingredients together and serve!
- Isn't that easy!
Taken by an awesome photographer: Miika Järvinen
A Sunday dinner staple
- 1 kg potatoes
- 2 yellow onions
- 2-5 dl milk
- 3 dl cream
- 2 teaspoons salt
- 2 freshly ground black pepper
- 4 cloves garlic, crushed
- 3-4 dl (100 g) grated cheese
- Peel the potatoes and then slice them in ½ cm slices (1/4").
- Peel and chop the onions.
- Put the cream, milk, salt, pepper, garlic, onions and potatoes in a pot.
- Cook up on medium heat for about 5 minutes (after they are simmering), continue until the potatoes are flexible. (they should not become mushy! Whoa! Stop Now!)
- Dump everything into a baking dish (casserole dish).
- (at this point the dish can be saved for some days in the fridge)
- Spread the grated cheese on top.
- Bake at 225°C or 350°F until golden brown.
- approx. 25 minutes for warm potatoes, 35 minutes if it has been chilled
- Cool a bit before serving.
For all my homesick Swedes…something for your android phones: arlanda_plingplong.mp3
New Years Madeleines
- 2 large eggs or 4 small eggs
- 1 dl sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla sugar
- 1 grated tangerine peel thereof
- 1 dl flour, sifted twice after measuring
- 5 tablespoons almond flour (or finely ground almonds)
- 4 tablespoons (50 grams) butter, melted and cooled
- Preheat oven to 175ºC / 375ºF.
- Generously butter and flour 12 molds in a Madeleine pan.
- In the bowl of a mixer, combine eggs, sugar and salt.
- Beat on medium speed until pale, thick and fluffy, about 4-5 minutes.
- Mix in vanilla and tangerine peel.
- On low speed, mix in the sifted flour and almond meal very slightly.
- Using a rubber spatula, gently fold in the melted butter until blended.
- Fill each mold until nearly full.
- Bake the Madeleines until the tops spring back when lightly touched, 10 to 12 minutes.
- Cool in pan for 2 minutes.
- Remove Madeleines from the pan and allow them cool completely on cooling rack.
- Place on serving plate, sprinkle with confectioners sugar or vanilla sugar if you like them sweet...
Dundersoppa på svenska. Perfect when you feel a cold coming on.
- 1 whole head garlic
- 2 tablespoons olive oil
- 3 eggs
- ½ dl flour
- 1 liter bouillon
- herbal salt
- fresh parsley
- Peel and slice the garlic.
- Saute in the oil until softened.
- Stir in the flour.
- Add bouillon.
- Simmer 15 minutes, stir once in a while.
- Beat the eggs in a bowl, then add a ladle full of hot soup while mixing.
- Stir the egg mixture slowly into the hot soup, stirring all the while.
- Turn off the heat, since we don't want the eggs to curdle.
- Do not allow it to boil!
- Add herbal salt to taste.
- Chop the parsley and sprinkle over the soup.
- Serve with fresh bread.
If you have a sore throat, tear up the bread and put it in the soup bowl. Some people might like vinegar or red pepper / cayenne in their soup!