H.E.A.T

H.E.A.T
H.E.A.T at Rockbåten, photo by Pär Altan

torsdag 29 januari 2015

Green asparagus soup

One of my favorite soups is green asparagus soup. I especially love soups this time of the year. It's warm and tasty and just what you need when it's cold outside.

This soup you can actually eat all year round I think because it's so good and very easy to make.





Grön sparrissoppa (4 port)

500 g grön sparris
3-5 st schalottenlökar
5 dl vispgrädde
5 dl kycklingfond (eller buljong)
1 dl vitt vin
1 nypa salt
1 nypa peppar
Smör

Skala sparrisen och skär i centimeterlånga bitar. Om sparrisen är färsk så behöver du inte skala den bara ta bort nedre ändan av sparrisen. Lämna topparna oskurna. Koka upp lättsaltat vatten i en kastrull. Koka sparrisbitarna och topparna i 3-4 minuter. Häll bort vattnet.

Skala och hacka löken. Fräs den lätt i en kastrull med lite smör (gärna samma kastrull som du kokade sparrisen i). Häll över vin och fond samt grädde och koka upp. Lägg i sparrisen och låt koka ca 10 minuter. Kör med mixerstav till slät konsistens. Smaka av med salt och peppar. Vid servering häll soppan i soppskål och dekorera med knopparna.

Servera gärna med lite knaperstekt bacon och en god smörgås.

And in English: 

Green Asparagus Soup (Serves 4)

500g green asparagus
3-5 shallots
5 dl whipping cream
5 dl chicken stock (or broth)
1 dl white wine
1 pinch of salt
1 pinch of pepper
butter

Peel the asparagus and cut into inch long pieces. If the asparagus is fresh you do not peel it just remove the bottom end of the asparagus. Leave the tips uncut. Boil salted water in a saucepan. Cook the asparagus pieces and tips for 3-4 minutes. Pour off the water.

Peel and chop the onion. Fry it lightly in a pan with a little butter (preferably the same pan you cooked the asparagus). Pour over the wine and chicken stock and cream and bring to a boil. Add the asparagus and cook for about 10 minutes. Run the blender to smooth consistency. Season with salt and pepper. When serving pour the soup into soup bowl and decorate with the knobs.

Serve with a little crispy bacon and a good sandwich.

I sure hope you will enjoy it as much as my family does.

Other than that the work with the big event in May continues and I have now booked two more artists which I'm very happy about. I will, when it's ready, show you the poster for the event here on my blog. I can also say I'm proud because I have today talked to the Swedish radio and they will talk to me on the radio the week the event is held. That is very good publicity and will reach a lot of people.

Saturday I will meet with the committe and we will continue planning and also see where we are right now.

Besides that I have worked this week, of course, and after a lot of frustration (over a computer program of course) it's now sorted. At work I'm also planning and writing the program for our study trip to Berlin in March. 

But before that it's a big birthday coming up. Danniel, my oldest turns 40! Can you believe that? I can't have a 40 year old son since I'm only 40 +++ ;-)
We will celebrate him here at home this time. Ordinary when he celebrates we always comes to him and he treats us with dinner :-)

So you see a lot going on but it's fun and this is what is keeping me going through everything.

Take care now. Be kind to each other and Carpe Diem! 

måndag 26 januari 2015

And now dessert....

I promised I would give you the dessert recipe as well and here it is:
Froozen cheesecake in a pot :-) It's kind of messy to do, lot of mixing but the result is so good.



Froozen cheesecake (ca 6-8 port)

3 ägg
1,5 dl socker
2 tsk vaniljsocker
200 g Philadelphia ost
3 dl vispgrädde
Ca 10 st digestivekex kex
50 g smör
Samt 1 form med löstagbar kant ca 20-26 cm i diameter.

Krossa digestivekexen. Jag brukar lägga dem i en fryspåse och sen kavla sönder dem med brödkaveln. Smält 50 g smör och blanda ner kexsmulorna i smöret och rör om.

Tips! Du kan använda samma visp och krokar om du börjar med att vispa äggvitorna!

Dela äggen. Lägg äggulorna i en lite större bunke och häll äggvitorna i en annan lite mindre bunke. (Den bunken som äggvitorna är i måste vara torr och fettfri!)
Vispa äggvitorna till hårt skum.
Vispa grädden i en egen bunke. Den ska vara lagom fast.
Häll strösocker och vaniljsocker över äggulorna. Vispa till en ljus fin pösig smet.
Tillsätt Philadelphia osten och blanda till en jämn smet med elvispen på lägsta hastighet.

Rör därefter ner grädden i äggulssmeten för hand till en jämn smet.
Rör sedan försiktigt med sked eller slickepott ner de vispade äggvitorna.

Lägg hälften av kexsmulorna i botten av formen och fördela jämnt. Häll smeten ovanpå och bred ut den jämnt.
Strö resten av kexsmulorna ovanpå.
Ställ i frysen minst 4 timmar men det går jättebra att göra dagen innan.

Vid servering: Ta ut den ca 20 minuter innan i rumstemp. Eller i kyl 1 – 1,5 timmar innan.

In English: 


Froozen cheesecake (6-8) port

3 eggs
1.5 dl sugar
2 tsp vanilla
200g Philadelphia cheese
3 dl whipping cream
Approximately 10 digestive biscuits
50g butter
As well as 1 form with detachable edge about 20-26 cm in diameter.

Crush the digestive biscuits. I usually put them in a plastic bag and then roll down them with a rolling pin. Melt 50g butter and add the biscuit crumbs in the butter and stir.

Then continue with the mixture:

Tips! You can use the whisk and hooks if you start to whisk the egg whites!

Separate the eggs in yolks and whites. Add the egg yolks in a bigger bowl and pour the egg whites in another smaller bowl. (The bowl egg whites are in must be dry and free of grease!)
Beat egg whites until stiff.
Whip the cream in a separate bowl. It has to be just firm.
Pour the powdered sugar and vanilla sugar over the egg yolks. Beat to a light fine puffy batter.
Add the cream cheese and mix until smooth with electric mixer at low speed.

Then stir in the cream in yolk batter by hand until smooth.
Stir gently the beaten egg whites with a spoon or spatula into the batter.

Add half of the biscuit crumbs in the bottom of the pan and spread evenly. Pour the batter on top and spread it evenly. Sprinkle the rest of the biscuit crumbs on top.
Place in the freezer for at least 4 hours but it is great to do the day before.

When serving: Take it out about 20 minutes before in room temp.

Enjoy!

Anything else? Yes, today the auditor came and audit last year and I'm happy to inform you that everything went well. He had nothing to complain about. The book were kept properly and in good order.

Have a nice evening! 
 


 

söndag 25 januari 2015

New directions, food and recipes

Since I have a big interest in food, cooking and baking I thought I would use this blog to also share some recipes. I often place photos of food on Facebook and almost every time there is someone or several asking for the recipe so I thought this is a good way of sharing.

Since I write in English, for my American family and my English speaking friends all over, I will write the recipes both in English and in Swedish :-) I will also try to take photos of everything although I have experienced, through the cookbook we make at work, that it's very hard to take food photos! 

The first recipe I will share with you is the menu I had on New Year's Eve 

Starter:



Brynt brysselkål med pancetta och gruyère (6 pers)

500 g brysselkål
150 g tärnad pancetta (eller bacon)
2 msk smör
1 msk rapsolja
2 tsk strösocker (eller sirap)
1 ½ krm salt (eller mer efter smak)
½ krm peppar (eller mer efter smak)
50 g riven ost typ gruyère eller parmesan
65 g bladspenat
1 dl frysta tinade granatäppelkärnor

Gör så här:
Ansa brysselkålen och dela dem på mitten. Stek pancettan i en stekpanna tills den får färg. Låt rinna av på hushållspapper.
Stek brysselkålen i smör och olja i en stekpanna på hög värme ca 2-3 minuter. Rör om då och då. Tillsätt sockret (sirapen). Stek ytterligare några minuter på medelvärme tills brysselkålen är gyllenbrun. Krydda med salt och peppar.
Ta pannan av värmen och rör ner osten. Blanda med spenaten och lägg upp på ett fat. Strö över pancetta och granatäppelkärnor.

PS Alla tyckte det var jättegott, trots att ingen av oss är älskare av brysselkål men stekt så här blir det något helt annat DS

And in English:
Sauteed Brussels sprouts with pancetta and Gruyère (6 port)

500g Brussels sprouts
150 g of diced pancetta (or bacon)
2 tsp butter
1 tsp canola oil
2 tsp caster sugar (or syrup or one of each)
1 ½ tsp salt (or more, taste)
½ tsp pepper (or more, taste)
50g grated cheese type Gruyère or Parmesan
65 g of spinach leaves
1 cup frozen thawed pomegranate seeds

How to do it:
Pick the  sprouts and divide them in half. Fry the pancettan in a frying pan until it receives color. Drain on paper towels.
Roast Brussels sprouts in butter and oil in a skillet over high heat for about 2-3 minutes. Stir occasionally. Add the sugar and or syrup). Fry for a few minutes over medium heat until the sprouts are golden brown. Season with salt and pepper.
Take the pan off the heat and stir in the cheese. Mix with spinach and place on a platter. Sprinkle with pancetta and pomegranate seeds.

PS Everyone thought it was delicious, even though none of us are lovers of fried Brussels sprouts but as it gets quite another DS

Main course:



Lättrimmad torskrygg med brynt hollandaisesås och lyxmos (4-6 per)

1,2 kg torskrygg

Rimlag: 1 dl salt, 1 dl socker, 1 liter vatten
Vispa ihop rimlagen så att salt och socker löser sig. Skär torskryggen i portionsstora bitar och lägg i dem i lagen. Lägg på ett lock eller dyl så att torsken hålls nere i lagen. Ställ i kylen i ca 30-45 minuter.

Ta upp och torka av. Det behövs inget ytterligare salt. Stek den i smör i stekpanna med skinnsidan ner (först) Lägg sedan i en ugnsform som täckts med bakplåtspapper. Ställ in i 125 grader ugn och låt baka i ca 15-20 minuter. Torsken är klar när den skivar sig.

Lyxmos:

2 kg potatis typ King Edward
Smör
Gräddmjölk
Västerbottenost

Skala och dela potatisen. Koka mjuk. Stampa potatisen, tillsätt smör och varm gräddmjölk i lagom proportioner så det blir till ett fint mos. Salta och peppra efter smak. Tillsätt riven västerbottenost och rör om.

Servera torsken med moset och hollandaisen samt valfria grönsaker. Vi hade ärtor och morötter.

In English:


Lightly salted cod with hollandaise sauce and browned luxury mash (4-6 each)

1.2 kg of cod
Slightly salted liquid: 1 cup salt, 1 cup sugar, 1 liter of water

Whisk together salted liquid so that salt and sugar dissolves. Cut the cod back into serving size pieces and place them in the liquid. Put a lid or the like so that cod are kept down by law. Place in the fridge for about 30-45 minutes.

 Pick up and dry off. There is no need for additional salt. Fry it in butter in frying pan skin side down (first) Then place in a baking dish covered with baking paper. Set in 125 degrees oven and let bake for about 15-20 minutes. Cod is complete when the slices slice themselves.

Luxury mash:

2 kg potatoes (kind King Edward or Idaho)
butter

Creamy milk
Wasterbotten cheese

 Peel and divide the potatoes in smaller pieces. Boil soft. Stomp the potatoes, add butter and hot creamy milk in the right proportions so it gets to a fine puree. Add salt and pepper to taste. Add grated Wasterbotten cheese or other mature cheese and stir.

 Serve the cod with mash and hollandaise sauce, recipe below, and optional vegetables. We had peas and carrots.


Brynt smör hollandaise
200 g smör
1 citron, saften
3 ägg
salt
cayennepeppar

Smält smöret i en kastrull och låt det brynas till 160 grader, tag av och sila bort bottensatsen.
Dela äggen och lägg gulorna i en bunke (vitorna används inte). Pressa över citronen (blir väldigt mycket citronsmak och vill du ha mindre så ta 2 msk citronsaft och 1 msk vatten) och salta.
Koka upp vatten i en kastrull.
Sätt bunken på kastrullen och vispa tills blandningen tjocknat något.
Tag av värmen och rör sakta i smöret, smaka av med mer salt och lite cayennepeppar.

In English:


Browned butter hollandaise

200g butter
1 lemon, juice
3 eggs
salt
cayenne pepper

Melt the butter in a saucepan and let it whetted to 160 degrees, remove and strain off the lees.
Divide the eggs and add the yolks in a bowl (we will not use the whites) Squeeze over the lemon (becomes very much lemon flavor and if you want less so take 2 tablespoons of lemon juice and 1 tablespoon water) and salt.
Boil water in a saucepan.
Put the bowl on the saucepan and whisk until the mixture has thickened slightly.
Take off the heat and stir gently in the butter little by little, season with more salt and a little cayenne pepper.

Since this is a long post I will have to wait with the dessert until tomorrow (cliffhanger!)
A little teaser though: