How to do: Mjaddara.

So I've been getting a bit of critique lately that I'm not doing enough vegetarian meals. My answer to that is that many of my "dishes" could easily exclude the meat product and still be nice. Vegetarian meal tada!
Just kidding, I do quite a bit of non-meat dishes, but somehow they don't get posted on the blog. I try to skip meat/fish at least one meal a day. That can be a bit boring during winter though.

This dish is something I grew up with. So simple you really can't fail.

Rinse some green lentils in cold water and make sure there's no crap in it like stones and stuff.

Put them in water or broth of some sort and boil/simmer until done. You can flavour this however you want, but keeping it simple is many times the best way to go. The best scenario is that when the lentils are cooked you have them still a bit wet. Not like a soup and not dry. If they are like a soup you have to drain them a bit, but doing so you loose flavour.

Yes I forgot, but I'll tell you. The lentils take about 20 minutes to cook. When there is about 10 minutes left put a little bit of uncooked rice in there. Don't be troubled if the rice is not done when the lentils are, because you are cooking it a bit more in the oven. Also it's still a bit wet right? So no problem.

Slice one or two onions into rings and fry in a pan with oil. Fry and stir until they start to get a bit black, but not burned. 

Lay them on top of everything. This onion gets crispy and good when cooked properly. It's really the "thing" of mjaddara.

Drizzle a bit of oliveoil and put the baking pan in the oven for about 15-20 minutes in 175ºC/340ºF.

 Combine baking bread with cooking food to save the earth :)

Voíla! Really tasty and wonderfull. Put it in a buffé or eat it as it is with some pita-bread. Doesn't matter, you will enjoy.

Hopefully the vegeterians ran in to the kitchen to start cooking and miss this. I served my mjaddara with some fried roster thigh and a mint/sweet ginger-yoghurt.

Les Madeleines.

Häromdagen var syrran här och vi hängde ut och bakade kakor. Närmare bestämt madeleiner. Hade aldrig provat på det, men när man ser såna här filmer blir man ju inspirerad.

Mina fina tarteletteformar kom äntligen till användning!

Mycket goda! Satt och delade på nästan hela fatet (the shaaame) och ett glas mjölk. Mmmmm..

Grön Sriracha

It's the shit!
Om man vet skillnaden i smak på grön och röd tabasco vet man ungefär skillnade på grön och röd shriracha. Lite mildare, mer syrligt bett. Smarrig och välkommen nyhet!

Meze.

Rostad ciabatta
Blanchad broccoli stekt i olivolja och tunna skivor av vitlök
Två sorters bläckfisk (pulpo/octopus och calamares/squid. Varför finns det inga svenska ord för dessa olika arter?)
Tomatsallad med rostad paprika och picklad rödlök.

Ibland är det enkla överlägset. Man behöver inte göra mycket här, bara man har lite tid att sitta och plocka och äta. Kanske ett litet glas ouzo till. Giamas :D

Hey! I'm human too you know!

Swedish Classic: Yellow Chicken Curry.

Yes so let's see how to do a Swedish classic dish that is called "Chicken in yellow curry". This is not classic like dated-200-years-old, but more like a modern classic. I would guess it came to life here in Sweden in the 60´s or 70´s.The main spice is yellow curry-powder also called madras curry.
Of course there is an easy way to do things, but as always I can't help evolving the recipe a bit.

To start with I had boiled a whole chicken the day before. Simply in water with a carrot, an onion, a leafe of bay, some thyme and white pepper. It had rested in its own broth over night in the fridge.

So i chopped some yellow onion, red pepper and cabbage.

 Fried of the onion in quite a lot of butter and some olive oil until softened.

Then added the cabbage and fried a bit more before adding the curry powder, some sambal oelek and tomato purée.

I gave the spices some life before adding a tablespoon or two of flour. The flour was mixed in good so there would be no lumps.

Then I added the broth that the chicken had produced. Magic to cook a chicken and get a "rest product" like chicken broth :) I can't say how much broth I took, but use less to begin with and add more if needed. The other way around is not that easy. Cook for 5-10 minutes to get rid of the powder taste of the flour.

I didn't have any cream to finish of the dish, so I used some coconut cream instead. As good as cream, although cream is the swedish way.

Then I added the chicken. Rinsed into small pieces without the skin. To balance the flavours I had some plum sauce and some japanese soy (sweetness and salt).

 Voíla! Some nice rice and pickled cucumber to go with.

You could also use pieces of chicken like the filet if you wanted but this is by far the best way.

Fläskbog med surkål och kummin forts.

Glömde posta resultatet. Efter ca 2 timmar plus lite till var allt klart. Tog två gafflar och drog isär kött stycket i mindre bitar innan jag plastade och ställde allt på balkongen. Mindre bitar gjorde jag för att det skulle bli lättare att servera och för att all vätska skulle åter in i köttet medan det vilade/svalnade. 

Serverade enkelt med pommes och majjo (extra dijon-ig). Fantastiskt gott och saftigt.