Best dessert ever

This is just so tasty. I got the idea from Dagmar, and this particular photo is actual from a photo shoot we did (me, Dagmar and Lena) for Tasteline a few months ago. We were asked to create a simple spring menu, and we did this dessert as well as a few other things. (I do have more photos from it, I'll try to remember to post them eventually.) Amyway.

We used frozen raspberries that we thawed in some rhubarb cordial, and then layered with crushed meringues, softly whipped cream and vanilla ice cream. That's all there is to it, but I promise - it's extremely tasty.

Gifts from the US

I recently got a care package from my dear friend Rebecca in California. It had lots of baby gifts for Titus, but it also had food for me and Per. I got a great big bottle of roasted raspberry chipotle sauce, which must be one of the most awesome substances on this planet. If you haven't tried it, and you can actually buy it somewhere, do so immediately. Then try it with cream cheese on crackers. No, I'm not joking. Try some on really ripe Brie, too. It's incredible.

I also got a big can of my favorite snacks - honey roasted cashews. I've tried making my own when the addiction is just too bad, but it's not the same as Planter's. I'm not proud to report that this is nearly gone already.



Per was most excited to see this - a huge bag of... free packets of Taco Bell Mild Sauce. Yep. It's terrific, and we both love them.

Fluffy Omelette

Dinner tonight was light, since we ate a late Sunday lunch with Per's sister, brother and his girlfriend who were visiting Titus on his one-month birthday. Delicious chicken cous-cous, but I forgot to take a photo - I have leftovers, so I'll try to snap a pic of those tomorrow. Anyway, dinner.

We had a fluffy omelette - fluffy, because the egg whites are beaten separately and then combined with the yolks. The whole thing is baked in the oven, which makes it puff up nicely. It's much like a frittata, by the way. And it goes without saying that you can add just about anything to this. We had cherry tomatoes and chèvre cheese, which was excellent.

Fluffy Omelette
(printable recipe)
Serves 2

4 eggs
8 cherry tomatoes, halved
100 g chèvre cheese, crumbled
1 tbsp parmesan, grated
black pepper
olive oil

Preheat the oven's grill to 250°C.

Separate the eggs into yolks and whites. Mix the yolks with the parmesan. Whisk the egg whites until nice and fluffy - not stiff like for meringue, but decidedly fluffy. Whisk the egg yolks, and then combine the two into one bowl.

Heat the olive oil in a skillet and add the eggs. Fry for a minute, then top with the tomatoes and cheese. Place the whole thing in the oven and bake for five minutes, or until it looks golden and fluffy. Serve straight away.

Recipe in Swedish:
Fluffig omelett

Cookbook Watch: Diet restrictions

Two interesting books today. First, "Babycakes" by Erin McKenna. This is a book from a bakery in New York, and what's special is that everything they bake is completely vegan and gluten-free, and low in sugar as well. The book has all their great recipes, and I have to say, it sure looks nice. Even for those without diet restrictions, of course! However, it's not that easy to follow the recipes, since they require so many special ingredients. I can't get half of them, so I won't be keeping this - unfortunately. But if you live in the US, or elsewhere with easy access to agave nectar, evaporated cane juice, xanthan gum, coconut flour and Bob's Red Mill flour mixes, you should definitely get this.



And then we have "You don't have to be a diabetic to love this cookbook" by Tom Valenti. Definitely interesting - and you can tell by the super-long title what this is about. It has over 200 recipes that are low in carbs and sugar - something which can be good for everyone and not just those who actually have to eat that way. Now, it also has some basic dietary information which I'm not that interested in, but the recipes seem nice. It doesn't have many photos, unfortunately, but I really want to try the grilled portobello mushroom quesadillas with mozzarella and roasted red peppers, and snacks like shrimp wrapped with goat cheese, basil and prosciutto.

Boeuf Bourguignon

Sweden has been quite cold and rainy this week. I'm not complaining - in fact, I vastly prefer this to hot sunny days! I'm spending most of my time curled up with my baby in a big armchair anyway, so the weather isn't very important. However, cold weather also means that I'm not much in the mood for salads for dinner every day. This rich stew is perfect - it's easy to make, and it's actually best made a day or two ahead. Just make the garnish right before serving, and it'll be completely delicious.

Boeuf Bourguignon
(printable recipe)
Serves 6-8

1 kg beef - a cut suitable for stewing
100 g smokey bacon, in thin slices
2 carrots, in smaller pieces
100 g whole tiny yellow onions
125 g mushrooms, in smaller pieces
2 tbsp cooking oil
3 garlic cloves, minced
1 bottle of red wine - pick a good one!
salt, pepper
pinch of sugar
dried thyme
2 bay leaves

Garnish:
100 g smokey bacon
100 g whole tiny yellow onions
100 g mushrooms, whole or cut in half

Fry the bacon for the stew in a big pot on medium heat. It should melt slightly. Add the onions, carrots and mushrooms and let it fry for a few minutes.

Cut the beef into large dice. In a separate pan, brown the beef in the cooking oil, and add to the pot. Stir in the garlic, add the red wine and bring to boil. Season with salt, pepper, a pinch of sugar, a pinch of dried thyme, and two bay leaves. Let the pot simmer for an hour or two, or until your meat is really tender. At this point, you can let the stew rest for a day or two, or you can go ahead and make the garnish.

For the garnish, cut the bacon into small dice, and fry until crispy. Add the onions and mushrooms for a few minutes, and then before serving, add everything to the pot.

Recipe in Swedish:
Boeuf Bourguignon

Baked potato

.. With Skagen-salad. Delicious.

Update

I'm down to 6 weeks in Korea. My friend and I created a "Korean Bucket List" of everything we want to do before we leave. Once we start on that bucket list, I'll have more photos! Also, anticipate some posts related to my Hong Kong trip.
Here are a few random Korean food items:
-The PX was out of Centrum. Older Koreans love Centrum, especially bottles with American labels. My friend from the states sends them to his grandmother here.
-My SO competed in a long distance triathlon in Jeju over the weekend. The finish line lacked fresh, cold water! His only choices were hot soup, tea or coffee on a hot day! That's what he gets for finishing too fast!
-Yesterday I sampled Australian moscato and red sweet wine....at the grocery store! Heineken beer was also available to taste.