The crayfish season is nearly over here in Sweden, on Saturday we had our annual crayfish party. It was great fun and on top of crayfish you always tend to have some Västerbottens cheese pie. Basically it is a strong cheese and you could also use parmesan.
Oven at 180 degrees C.
Ingredients for the gluten free pie crust:
- 75 grams butter (cold)
- 1 dl buckwheat flour
- 1 dl oat flour
- 1 tbsp psyllium husk/fibre husk
- 1 tbsp po fibre
- 1/2 dl sunflower seeds
- 1/2 dl linseeds
- pinch of salt
Blitz the sunflower seeds and the linseed into a rough flour and then mix all the ingredients quickly into a firm dough. Add water if it needs a little more moisture.
Put it in a round oven proof dish – place in the fridge whilst you make the filling.
- 200 grams grated västerbottens ost (or parmesan or strong cheddar)
- 2 eggs
- 2 dl cream
- plenty of salt and pepper
Add the mixture to the chilled pie crust and then pop it into the oven for 30-40 minutes.
This morning was another wet and non summery morning hence I made some seed bread and some ice cream. Our neighbours have hens which we are looking after hence I had 4 VERY fresh eggs to use. I am ridiculously proud of the fact that for nearly 2 years I have had home made seed bread (or frökex) in the house. Makes me feel like a domestic godess which is quite a nice feeling. To make the ice cream (which is not dairy free i´this tie sorry!) I did the following in the morning and the kids had it in cones after dinner.
Vanilla Ice Cream
- 5 dl of whipping cream (40% fat) – whipped firmly
- 4 eggs
- 2 tbsp of birch sugar
- 2 tbsp of coconut sugar
- 1 tsp of vanilla
Whip the eggs, sugar and vanilla and add it ot the whipped cream (you can use the same utensils!). I was rather fancy in my domestic bliss that I then churned it for 25 min in the ice cream maker. If not just mix it after 15 in in the freezer.
Of course you can skip the vanilla and ad fresh raspberries or something else…. I served this is cones (bought in the shop with gluten sugar the whole lot… easy and very happy girls) if I hadn’t been so tired from doing very little for the rest of the day I would have made chocolate sauce to go with it – it is very easy to make ‘healthily’. I include a picture below – excited girls means very little focus – sorry!
BEFORE the ice cream we had tacos – another thing that is very easy to make without any bad stuff in it. I fried the mince with my taco mix. Then I made some guacamole with 2 avocados, some lemon juice, salt and pepper and dried chilli. Salsa with dried chilli, olive oil, salt, pepper and lots of chopped coriander and then served it in an ice berg lettuce leaf with grated cheese, creme fraiche, chopped cucumber, jalapeno’s. Really tasty and so easy and easy to make dairy free or vegetarian. Face it guacamole is good with anything!
Get someone friendly to grill some GOOD quality sausages.
Make some tabbouleh – as I was away I made it with bulgur but Quinoa is a good gluten free choice. I make it simple and add to cooled quinoa or bulgur (I made 4 portions according to the packet – i lied my friend made it):
- A lot of parsley chopped
- A lot of min chopped
- juice of a lemon
- 2-3 tbs of good olive oil
- lots of salt and pepper
- a chopped tomato
I also made a buffalo mozzarella, tomato and avocado sallad with some lemon juice, basil infused olive oil and salt and pepper. And last but not least a ‘sauce’ with Turkish (or Greek or dairy free alternative) yogurt:
2 dl yogurt of some kind (plain!!)
Juice of half a lemon
2 tbsp of olive oil
1 tsp herb salt
Serve it all in the not so sunny weather with a BIG jumper on!
I often have some leftover bits and bobs in the fridge, this time I had 3 chicken thighs, a very old courgette/zucchini and finally my basil plant came back to life after playing sudden death so yet again I have mounds of basil.
Zucchini pasta with chicken and bacon (serves 2)
- 1 zucchini – Spirlize the zucchini
- Boil some water
- 3 chicken thighs – season lightly and cook ( I cooked them in a frying pan with some oil to give them some colour and them put them in the oven whilst I did the rest of the meal).
- 140 grams of bacon – fry to a crisp in bits
- 1 dl frozen peas
Add the frozen peas to the boiling water and add the zucchini after 1 min and then boil the two for a further minute.
Mix the zucchini, peas, chicken and pesto. Sprinkle with bacon. A very satisfying meal that feels decadent.
Last night I had one of my favourite meals – we used to have it when we were kids, a little odd I think now but now sure why. A large vegetable hence great dinner (or does it count as a flower?).
Boil the artichoke for 45 minutes with half a lemon and 1 tsp of salt.
(the leaves should come off easily). EAT with either some vinaigrette or melted butter and some salt and pepper. A small one as a starter a large one as a small meal!
Now off to my yoga and mindfullness course – will see if I am a new person upon my return.
Yesterday was midsummer celebrations here in Sweden, the basics as I see them are:
- Dress the midsummer pole (like a maypole)
- Dans round it – pretend to be a frog and highlight the fact that frogs do not have ears or tails… logical I know.
- The rocket – clap hands pretending to be a fire work, another classic and there is no risk of blowing off a finger so EXTREMELY health and safety friendly.
- Eat herring, drink snaps and beer.
- Have strawberries and cream as a cake or on their own.
I did all of the above and then I lured into helping my mum clear out her wardrobe… she did have some real design classics.
I think I look rather wonderful!
Hence today I figured we needed something tasty today to be build our strength before we carry – the large bags of clothing that had to go to the charity shop. Fish pie has always been one of my favourites. You can substitute for dairy free cream and milk alternatives and skip the cheese, but it is now quite as good…
Cauliflower Fish pie (serves 4-6) Oven 180 degrees C – takes 45 min
- 500 grams of white fish of your choice
- 200 grams peeled prawns
- 1 head of cauliflower
- 75 grams butter (approximately)
- 1 tsp of buillion
- one small onion (finely chopped)
- spinach and or peas
- 1 carrot (finely chopped)
- 5 hard boiled eggs
- 250 ml of cream
- 100 ml full fat milk
- 2-4 tbsp of grated horseradish depending on taste
- 1 tbsp of dijon mustard
- 50 grams butter
- salt and pepper
- 100 grams grated cheddar
- Boil/Steam the cauliflower until soft – put aside
- Hard boil 5 eggs
- Put the oven on
- Use the same pan as you cooked the cauliflower and add the fish (no prawns at this stage) – cover in some boiling water and a good knob of butter and the buillion powder. Simmer for 3-5 min – the fish will go in the oven later so just needs to be started off in this way. Drain and set aside.
- Soften the onion and carrot in a little butter – add the cream, and the milk and thicken for a few minutes on a low simmer. Add the mustard, the horseradish and the salt and pepper (I think it needs a tsp of each but be careful with the alt better to have some sea salt to add later)
- With a hand blender mix the cauliflower into a mash. Add about 25-50 grams of butter, as well as salt and pepper.
- Butter an oven proof dish (about 30cm x 20 cm) then add the fish in chunks, prawns, quartered eggs, 2 dl of frozen peas scattered across, 2 handfuls of spinach, the creamy/milky mixture.
- Put the mash on top.
- Place the grated cheddar on top.
- Place in the oven for around 25 minutes, until golden and bubbling. Serve it with cooked greens of your choice.
This is very satisfying food and great if you have overindulged yesterday whilst pretending to be a fire work…
In Sweden we pick a lot of mushrooms and as I am a forager I am a keen mushroom picker. Channel Chanterelle (Trattkantareller) are seen as a real delicacy and I tend to dry them (in the sauna which I then always manage to forget about so next time we use the sauna it is a very fragrant affair!
In my case we picked so many last year I still have a big jar full of the dried one but also a large amount of fresh ones that I had just cooked gently to get rid of the excess water and then frozen. The amount of mushrooms I had in this recipe was maybe 4 dl worth and that gives 3-4 bowls depending on how thick you like it.
- Channel Chanterelle Mushrooms – these are very musty and forrest tasting (if others I would consider skipping the blue cheese)
- 2 charlottes or one small onion
- 1 clove of garlic
- knob of butter (about 1 tbsp)
- 2 dl of cream
- 1 tsp of buillion powder
- knob of stilton cheese – about 2 tbsp worth
- squeeze of lemon
- water to get to right consistency
- salt and pepper to taste
Sweat the onions and garlic in the knob of butter – add the mushrooms. Cook through, add the cream, bouillion, stilton, lemon, water and S&P. Make it quite thick and then blitz it when bubbling. Then add a little more water to get to the consistency you want. The stilton adds something… I am not so keen on hot blue cheese but here you would now know its there.
Obviously I am now a little obsessed after having tried Ground Elder for the first time this weekend. I figured a meat free Monday wouldn’t be a bad thing hence I made these patties. I have a tendency to get a little obsessed. For example when I started making my SeedBread (Frökex) I had it at least once a day with a hard boiled egg and some Swedish Caviar (this is not as fancy as it sounds but cod roe in a tube and salty and tasty… contains quite a lot of sugar but hey I felt it was worth it!) for about 3 months. The last one I had I nearly threw back up… I think I had overdosed on hardboiled eggs and caviar, now 5 months later I can eat them again. So as the ground elder is getting tougher I will ensure I don’t go too crazy.
Ground Elder (Kirskål) Patties with Carrot Tzatziki (fed 2 adults and 2 small children) 15 min
Oven 150 degrees C
- Handful of Ground elder
- 10-20 straws of chives
- 1 pack of chickpeas (Drained)
- 1 tsp of cumin (spiskummin)
- 1 tsp of sea salt
- 1 tsp of ground black pepper
- 1 tbsp of tahini
- 1 egg
Put all the ingredients in a pot and blitz – to a smoothish consistency.
Put table spoon fulls in a frying pan with some hot oil. Cook until golden turn over and then put in oven to keep warm and heat through fully for 10 min @ 150 degrees C.
Karin’s Carrot Tzatziki…. thank you Mrs F
- Grate a large carrot
- Grate one clove of garlic
Fry garlic and carrots in a table spoon or so of neutral oil. Fry for about 5 min. Let it cool. Then put the mixture into:
- 2 dl of greek yogurt or dairy free equivalent
- 1 tbsp of olive oil
- pinch of salt and pepper
- juice of half a lemon
Mix it up and serve with the patties and some sallad of your choice.
- 2 cloves of garlic
- 1 dl of walnuts
- Basil (a big fluffy pile cupped in your two hands)
- 1/2 dl olive oil
Blitz it all together with a mixer. The add the below to get a good consistency:
- 1/2 dl grated parmesan
- 2-3 tbsp of olive oil
- Salt & Pepper to taste!
Serve with Spiralized Courgette/Zucchini.
When I read other food blogs I realize that most of mine are food ideas more than recipes, this is one of those ideas posts. I had a girls night away with a group of brilliant women, where we laughed, talked about everything from kids to the worlds problems and ate and drank a little (read A LOT) too much. Sweden also won Eurovision so it was a great night on all accounts.
When I got back I actually went to bed for an hour which I rarely do – but then again I rarely go to bed at 3am either. I am a firm believer in sleep! I also felt the need for tasty food but simple stuff. All that sugar and bread had made me more than a little farty!
Hence when I got back I had seedbread with avocado, smoked salmon, creme cheese, some horseradish, lemon juice and a little black pepper. It was delicious.
For dinner I grilled some asparagus. Asparagus season is upon us – I love them. I tend to just cut the hard end off then pour 2-4 tbsp of olive oil on top with plenty of sea salt and pepper. I then put them in the oven for 20-25 minutes at 200 degrees celsius.
They are such a good looking food and so versatile. I would eat these with one of the following:
- soft boiled egg and just dip the spears in
- with a poached egg on top
- with parma ham
- on their own of course
- with Hollandaise sauce
- with some of my vinaigrette (ps the key to good dressing is to get air into it so it emulsifies… pop in a jar and shake!)
- with shavings of parmesan and some crispy bacon
Basically it is so versatile and so tasty – also a good looking food that makes you feel like you are having a party!