Saturday, May 30, 2015

Canadian Lobster tails and Arctic Char

This morning I presented the following dishes for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  Canadian Lobster tails and Arctic Char are available at Gimli Fish.  Pesto is so versatile and delicious.

Arugula and Chive Pesto
2 cups young arugula
2 cup roughly chopped chives
1/2 cup ground almonds
1/2 cup grated Parmesan reggiano or padano
1/4 tsp ground black pepper
1/4 + cup good olive oil
pinch salt, to taste

Grind up all ingredients to a paste.  Enjoy as a pesto, as an ingredient, as a sandwich spread, etc.  In pasta, try with chopped tomatoes to bring out the sweetness of the chives.  The Arugula is peppery but is softened by the sweetness of the chives.

Served today mixed in pasta with grilled Canadian Lobster tails and Dugald, Manitoba Arctic Char. 

Lobster grilled with garlic butter.  Arctic Char grilled with pesto.  Served on top of pasta with grated Parmesan and cracked pepper.

Read More

Thursday, May 28, 2015


It's a really warm day today - feels like summer! Perfect time to have a big scoop of gelato for lunch! As always, my very favorite place to go for ice cream in Stockholm is Stikki Nikki. She - Nikki herself - makes the gelato daily, from premium organic ingredients, and the quality is just super. I might ask for a quick behind-the-scenes-tour one day - would that be something you'd want to read?

The flavors vary daily by the way. Today I went for Tin Roof and Walnut. Yum!
Read More

Monday, May 18, 2015

And the winner is...

Philips Restaurang Hemmet

Congratulations to Anna Selander, who's the lucky winner of the Philips pasta maker! (I used to pick a number.)

Read More

Saturday, May 16, 2015

Turkish treats on CBC's Weekend Morning Show!

This morning I presented Turkish treats for CBC's Weekend Morning Show with host Terry MacLeod.  These recipes are all easy to prepare and can be prepared in advance.  

Pomegranate White Bean Dip

2 cups cooked white navy beans (aka, canelini)
1/2 cup pomegranate juice (unsweetened) or a bit less pomegranate molasses (paste)
Pinch salt, to taste
minced garlic, optional

Pur�e ingredients in a food processor until smooth. Serve with breads.  Top with pomegranate seeds or paprika and/or olive oil.  Enjoy!

Patli�an Yog�rtl�

1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt

Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.

Mince garlic and stir into yoghurt with salt.

Saut� eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.


Mushrooms with Turkish Baharat

2 cups roughly chopped mushrooms
1 tbs butter
drizzle olive oil
2-3 cloves garlic, grated or minced
1 tbs good tomato paste
1 tbs Turkish Baharat
pinch salt
vermouth or white wine to deglaze

Heat saut� pan to medium high heat and add butter and oil.  Add mushrooms and garlic and a pinch of salt and let cook until soft.  Add tomato paste (a bit of water, if needed), Turkish Baharat and cook until all softened.  Deglaze the pan with vermouth or white wine.

Serve immediately with bread or can be heated later or served at room temperature.

Enjoy!  Afiyet olsun arkadas!
Read More

Friday, May 15, 2015

Tagine cooking demo

I've been a bit busy and forgot to post this from Saturday's cooking demonstration at D.A. Niels.  Both are so yummy.  The chicken recipe is adapted from Paula Wolfert's The Food of Morocco as I used apricots instead of prunes.  Such a great cookbook.  An invaluable resource, actually.

The eggs in the second dish are placed whole, on top of the vegetables in the tagine.  They cook whole and are remarkably creamy in texture and not rubbery. 

Chicken Tajine with Apricots and almonds

1 chicken � (3 1/2 lbs) (or, your favourite pieces)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup cut dried apricots
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying

Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.
Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.

Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.

Discard the parchment paper. Add the apricots and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.

Zucchini Tajine with whole eggs

2 onions, thinly sliced
4 medium zucchini, sliced on the bias
1 medium sweet potato, cubed
1 tbs good tomato paste
2 tbs Ras el Hanout
salt, to taste
splash rose water or orange blossom water
4-8 whole eggs
olive oil

Place all ingredients except for eggs mixed together in a tagine with � cup water.  Place whole eggs on top of vegetables.  Slowly simmer until zucchini is soft, about 20-30 minutes.  Remove egg and shell and place on plate of zucchini for service.


Optional, green olives, black olives,
Read More

Saturday, May 9, 2015

Fiddlehead and morel mushroom omelettes for Mother's Day

This morning I presented a lovely seasonal omelette for CBC's Weekend Morning Show with host Terry MacLeod.  In season now are fiddleheads and morel mushrooms, perfect in a fluffy omelette made with Nature's Farm eggs.  If you don't want to hunt in the woods for them, you can buy them at DeLuca's on Portage Ave. in Winnipeg.

This was served with Brandied Farmer's Sausage.

Fiddleheads and Morels Omelette
1/2 cup fresh fiddleheads (available at DeLuca�s)
1 cup whole or sliced fresh morels (available at DeLuca�s)
1 tbsp. butter
Kosher salt and freshly ground black pepper, to taste
6 eggs
quick drizzle cold water or cream
3 tbsp. grated Parmesan (padano or reggiano - optional)
pinch grated nutmeg


1.Blanch trimmed fiddleheads for 1 minute in boiling water and cool immediately in ice water.  (
2. Saut� fiddleheads in browned butter and set aside.  Saut� morel mushrooms in brown butter.  Season and add nutmeg.  Can deglaze with wine or vermouth.  Set aside.
3. Whisk eggs, salt, cream and pepper in a bowl. Heat butter in a 12" nonstick skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Add eggs; cook, without stirring, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Place fiddleheads and mushrooms and cheese over eggs. Remove from heat and using spatula, roll omelette up and over filling; slide omelette onto a plate and garnish with remaining extra fiddleheads and cheese or chives.

Serve immediately. 
Read More

Philips Pastamaker - giveaway!

Philips Restaurang Hemmet

At the end of this post - there's a giveaway, so read on!

Philips have recently put out a pasta maker as part of their koncept �restaurant at home�, meaning you can produce restaurant quality food in the home. This is an extrusion-style pasta maker, and I was really excited to try it since I�d never tried one before. Normal pasta machines � the kinds with a crank � still require you do make a dough, and then spend a lot of time running the dough to the proper thickness, then cutting it. It�s fun but takes a long time, and I find that the pasta often gets pretty sticky and messy. With an extrusion-pasta maker, the pasta is pushed out through different nozzles, to make different shapes. I was given this machine for an honest review, but I happen to love it.

So, to make pasta, you simply add flour to your machine � I used 400 g durum wheat and 100 g regular all-purpose flour. (This is a double batch which made plenty for our family, but you can also make a regular batch which serves 2, generously.) Next, put on the lid and start the machine. Add the liquid � I had two eggs, and enough water to make a total of 190 g.


And that is it. That�s all. The machine kneads the dough, and when it�s firm enough, it�ll start pressing it out through the pasta mold. For our first run, we made spaghetti. You have to cut it as it comes out, which means you can make it super short or as long as you want. The resulting pasta was great! It was firmer and a little drier than the home made pasta I�ve made before, so it didn�t stick at all. It needed a little longer cooking time � about five minutes � but that was fine. My three picky eaters � husband and kids � all loved it.


We tried penne the next time, and again, very successful!  Our third run was plain pasta sheets (which we used to make these) and again - it was so simple. For these, I used less durum wheat and more all-purpose flour, in an attempt to get a slightly softer dough. It was still a little on the dry side, which is a side effect of the durum.  In addition to just pasta, you can also make noodles or even dumpling dough, and you can flavor your pasta as well as long as you keep an eye on the wet-dry proportion. I've even seen someone try to make fresh tortilla chips in the machine - amazing! I *have* to try that next.


Cleaning up is also easy enough. You dissemble all the parts and wash them, and when they�re dry, put them back together. It took me all of three minutes. Which is, incidentally, less time than the pasta needs to cook. I do find the pasta from this machine a little drier than other "fresh pasta", and it needs to cook for a little longer than the pre-made kind. I don't mind this at all, though.

My one and only problem is that I have NO place to store this. It�s a big machine and it�s fairly heavy. I�d love to have it close by but it just really takes a lot of valuable bench space � so you might want to think about that. But other than that, if you love pasta, definitely consider this.

Philips have very generously allowed me to give away one of these machines to one of my readers as well! In order to enter the giveaway, please leave a comment on this post with a recipe for your favorite pasta dish. Don't forget to leave a way to contact you, if you win.  I'll hold a random drawing on Sunday, May 17. (Sweden only, I'm afraid.) 
Read More

Tuesday, May 5, 2015

Pineapple Coconut Cake


Here's a simple and fun cake that I made for one of Dante's birthday parties. It's fairly basic - vanilla, pineapple and a little coconut on top. It's really easy to make, and you could either make a full cake or cupcakes.

Pineapple Coconut Cake 

5-6 pineapple slices - from a can, and save the juice because you need it
3 eggs
200 g sugar
1 tsp cardamom
1 tsp vanilla extract
2 tsp baking powder
100 g butter, melted
270 g all-purpose flour
100 ml buttermilk (Swedish filmj�lk works great)
100 ml pineapple juice (from the tin)

1 tbsp vanilla sugar
400 ml confectioner's sugar
40 g melted butter
4-5 tsp pineapple juice (from the tin)

To decorate:
coconut flakes

Cut the pineapple into small bits.

Beat eggs and sugar until very fluffy. Fold in cardamom, vanilla and baking powder, and then butter, flour, buttermilk and pineapple juice.

Pour into a lined baking pan, mine was about 20 by 30 cm and I had enough batter to fill a few muffin cups as well. Bake at 175�C for about 25-30 minutes. Insert a skewer to make sure the cake is cooked.

Stir together all the ingredients for the glaze and add enough pineapple juice to make it spreadable.

When the cake is cooled, spread with the glaze and top with coconut.

Read More

Sunday, May 3, 2015

Peanut Butter Cookies with Bacon and Dark Chocolate


I could barely believe what I was reading as I encountered this recipe over at Joy the Baker. A peanut butter cookie with chocolate isn't all that unique, but with the addition of bacon? Clever! Unique! And fun. And also, very very tasty. My guests were baffled - they couldn't guess the ingredients, but loved the cookies. 

These are very soft and crumbly, so be careful - make sure they cool completely on the baking sheets or they will mostly likely fall apart. 

As a bonus, these are free from gluten and dairy. Not dietary concerns for me, but for many others.

Peanut Butter Cookies with Bacon and Dark Chocolate
adapted from Joy the Baker
about 40 cookies

340 g peanut butter
200 g sugar (the original uses a mix of white and brown, but I only had white at home)
1 egg
1 tsp baking soda
140 g bacon, cooked to a crisp and coarsely chopped
100 g dark chocolate (I used Lindt 70%)
sugar for coating the cookies

Start by cooking the bacon - I do this in the oven, at 200�C and about ten minutes. Cool completely before chopping.

Combine peanut butter and sugar. Add the egg and baking soda. Fold in bacon and chocolate. Roll into walnut-sized balls (or slightly smaller) and roll in sugar.

Place on lined baking sheets and press down with a fork to make a criss cut pattern. Bake at 175�C for about 10-12 minutes. Cool completely on the sheets before transferring. 
Read More

Friday, May 1, 2015

Milk Chocolate Pistachio Cookies


Honestly one of the best cookies I've ever made. The combination of chewy cookie, sweet milk chocolate and crunchy pistachios, accented by flaky sea salt, is sure to be a really big hit.

Milk Chocolate Pistachio Cookies
makes 40 or so

150 g butter, softened
140 g caster sugar
140 g brown sugar
1 egg
2 tsp vanilla sugar (or 1 tsp extract) 
1/2 tsp baking soda
pinch of salt
240 g all-purpose flour
100 g milk chocolate, coarsely chopped
50 g chopped up roasted, unsalted pistachios
a few pinches of sea salt

Start by creaming the butter and both types of sugar very, very well. (My butter was, as usual, not softened, so I just creamed it for much longer.) Add the egg and vanilla and beat until mixed. Add the dry ingredients - baking soda, salt and flour - and mix until combined. Finally add the chocolate. 

Shape into four slender logs and place on lined baking sheets.  Press pistachios into the top, and sprinkle with salt. Bake at 175�C for 10-12 minutes. Remove from the oven and leave to cool for a minute before cutting them, diagonally, into cookies. Leave to cool completely. 

These freeze very well but lose some of their chewiness. 

Read More