Quick Recipes

Name: Spiced Plum Cake
Prep time: 15
Cook time: 25
Ingredients: 190g Butter; 190g Caster Sugar; 3 Eggs; 190g Plain Flour; 2tsps Baking Powder; 3tsps Cinnamon; 6 Plums

Nov 26 2014

Aaaand I’m back with a Spiced Plum Cake!

It’s high time I got back into the swing of things. Months have passed and I’ve made only two mediocre updates. I haven’t even been cooking or baking that much, but that’s changing starting from now! Christmas is coming, and before that in just a week from now it’s my birthday. The perfect time of year to get busy and flex one’s baking muscle! For today’s post I have made a spiced plum cake after finding some cheap organic plums for just 5kr. They were from Sweden, and I have no idea how they grew plums at this time of year, but they weren’t that special – a bit hard and not very juicy – so baking with them was a perfect idea.

I think I’ll give Swedish gingerbread a go this year, or maybe some aniseed pigs, or maybe both. Of course, I’m choosing the worst possible time of the year to make a “comeback”. It’s getting darker which doesn’t give me many opportunities for decent photography, as can no doubt be witnessed from today’s offering. Still – as I said last year – it could be worse. I could be somewhere like Tromsø, in Norway. While I’m sure it’s a lovely place, the sun rises today at 11am, and sets at 12:02pm, and it’s not even December yet. This time in a month they’ll have some perma-night going on which would make any kind of food photography absolutely impossible without some fancy equipment (of which I have none) so I should be grateful for the small things.

We’ve had a bit of snow two or three times but it all keeps melting away and yesterday was an unbelievably depressing day. Raining all day, and positive temperatures of around +3 degrees Celsius or so which made everything muddy and dirty. My car looks in a very sorry state with all the crud which sprays up off the road and there’s absolutely no point washing it until everything freezes “properly”.

My son is getting on well at kindergarten. He was terribly sad about having to go there in the beginning but now he absolutely loves it. If he’s ever unhappy you just have to mention it to him and remind him that he can go there again soon and he’s all smiles again.

Well, I’m not going to waste any more time, so I’ll jump right into the spiced plum cake now. I’ll be visiting all the sites I used to look at slowly over the coming days. Sorry I’ve missed so many of your wonderful posts – I can’t wait to catch up!

Enjoy the cake, and I’ll see you all again soon (and this time I mean it!).

Serves 8

Spiced Plum Cake

Juicy, sweet plums rest atop a delicate sponge in this spiced plum cake. A perfect way to use plums which are a little hard or lacking in juiciness.

15Prep Time

25Cook Time

40Total Time

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Ingredients

190g Butter
190g Caster Sugar
3 Eggs
190g Plain Flour
2tsps Baking Powder
3tsps Cinnamon
6 Plums

Instructions

Start off by preheating your oven to 190 degrees Celsius. Cream together the butter and sugar and then whisk together the eggs.
Beat in the eggs bit by bit until completely combined and grease and flour a 20cm cake tin.
Cut the plums in half and remove the pits. Arrange the plum halves flat side down in the bottom of the tin.
Sift the flour, baking powder and cinnamon into the batter and fold in gently. Transfer the batter into the tin, covering the plums, and then place into the preheated oven.
Bake for about 25 minutes. Before removing, check the cake is completely baked in the centre by sticking it wth a skewer and ensuring it comes out clean.
Remove from the oven when ready and allow to cool in the tin for 10 minutes before turning out onto a wire rack to allow to finish cooling.

https://homesweetsweden.com/aaaand-im-back-with-a-spiced-plum-cake/

Nutrition

Calories: 399 cal

Carbohydrates: 48 g

Fat: 21 g

Sodium: 30 g

Cholesterol: 121 g

Protein: 5 g

Fiber: 2 g

Jun 25 2014

Quick Halloumi and Avocado Salad and the giveaway results

This “quick halloumi and avocado salad” is the result of some creative thinking, and while I originally had no intention of posting it, it looked just so darn nice on the plate (and tasted amazing) that I decided to grab a few quick snaps and write it up.

I was in town and lost track of time somewhat. My wife was due to work in the afternoon and when I returned from town she was taking a well-deserved nap before leaving. I decided to make her a little something to eat before she went to work but the question was… “what?”.

Having a look through the fridge I found halloumi, avocado, and some fresh spinach and pea shoots (leftover from my fried brie – yes, this dish is indeed from a couple of weeks ago and I’m only getting around to posting it now!). Well, that was about everything I needed. Chuck in a slice of bread and you’ve got something fairly balanced – protein, carbs, fat… you could even add in a soft boiled or poached egg on top, although I didn’t feel like that was necessary. Of course, like I said – this salad was the result of some quick refrigerator-raiding. I wouldn’t substitute the halloumi (because oh my God I love halloumi) or the avocado, or the bread really, but the salad composition itself… you can totally wing it.

In other news, my vegetables are coming along fairly well. Pretty much all the peas I planted have come up and are looking healthy. The squash, peppers, chillies and tomatoes in the greenhouse are also looking good. The cucumbers… not so much. I sowed the seeds initially in these little cardboard pots, like egg-boxes. The claim was that when planted directly into the earth, they would break up and “become one with the earth”. “Bulls*#&”, is all I have to say. My cucumbers started yellowing and looking decidedly unhealthy. My only thought was that those stupid little pots had indeed not broken up and were basically stunting the growth, since the roots could not grow out, and the seedling must have by now used up what tiny amount of nutrients was in the soil in the small pot. I carefully dug up on of the seedlings (which incidentally hadn’t really grown a great deal, despite being out there for around two weeks already) and noticed that the cardboard pot was in “great” shape, and fully intact.

I carefully removed the pots from all seedlings and replanted them – a couple of them are looking healthier already, although I think it’s too late for three of them now. Well, I’ll know for next time, that’s for sure!

Anyway, before I move on to the recipe, here’s something I guess a lot of you have been waiting for! The results of my previous giveaway, kindly sponsored by TeaVivre.

Here we go, thanks to random.org:

That means the winners are:

Please get in touch with me here (or by email if you have that) and we’ll sort out the details for the delivery.

Serves 2

Quick Halloumi and Avocado Salad

A simple but fresh, satisfying salad featuring halloumi cheese and avocado

5Prep Time

10Cook Time

15Total Time

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Ingredients

200g Halloumi cheese
2 slices Wholegrain Bread
1 Avocado
1 large handful of fresh Spinach
1 small handful of Pea Sprouts
2tbsps Olive Oil
1tbsp Balsamic Vinegar
2 Lemon Wedges
Salt and pepper

Instructions

Cut the halloumi into two large thin blocks and grill the halloumi on a hot grill or grill pan for a few minutes on each side until slightly charred.
Remove from the pan and rub 1tbsp of the Olive Oil into the bread on both sides. Grill the bread as well to achieve a similar result as for the halloumi.
Arrange the spinach over two plates before placing the grilled bread and halloumi on top.
Half the avocado and remove the seed and skin from each half. Slice and place next to the halloumi before garnishing with pea shoots and the lemon wedge.
Mix together the remaining olive oil with the balsamic vinegar and drizzle over and sprinkle on a little salt and pepper to taste.

https://homesweetsweden.com/quick-halloumi-avocado-salad/

Nutrition

Calories: 713 cal

Carbohydrates: 40 g

Fat: 50 g

Sodium: 981 g

Cholesterol: 105 g

Protein: 35 g

Fiber: 14 g

Jun 09 2014

Fried Brie – a.k.a. “When life gives you lemons… er… Brie”

I’m a person that likes to complain. A lot. Indeed, my poor wife likes to mock me because about one out of every five things I say begins with the phrase “Do you know what really annoys me?”. Of course the usual response to that is a heavy sigh and an eye-roll, followed by “No darling, but I’m sure you’re going to tell me.”. What can I say? Some people are perpetually positive, and some people are more “glass half-empty”.

I’ll share my latest gripe with you, dear readers, since I’m sure you’re very eager to know. You’d think I’d just be happy that the darkness has gone; that summer is here; that the temperatures are in excess of a balmy 32 degrees every day or so. Well, I am, but I have a big problem. It’s not the perma-daylight that keeps me awake. It’s not the rooster which starts crowing at 3.30am, right when I’m about to finally drift off. No, it’s mosquitoes.

I knew about these obnoxious little trolls long before I came here. I knew they were prolific in summer, and of course they exist in France, but here… they’re just everywhere! Obviously, it doesn’t help that we live next to the forest and not far from a river – both prime breeding grounds for the little suckers, but after spending a weekend in the garden I’ve got about forty bites. Not cool. I have a bad habit of scratching them which ends up making the bite areas huge and inflamed. Bleurgh. Still – to end that little digression on a positive note though, I am thankful that at least I’m living in a part of the world which has a good handle on malaria and yellow fever and the like, so I don’t need to worry about catching something like that from the blood-sucking little parasites.

I did mention being in the garden though – I’ve now planted most things outside. All that remains is the potatoes, and I’m just waiting a few more days for those. The final list is marrowfat peas, leeks, beetroot, runner beans, some sort of red lettuce thing (whose name I can’t remember at all), tomatoes, red peppers, espelette peppers, cucumbers and squash. The potatoes that I’ll be growing are Blue Congo and Apache – sorry about the first link, I couldn’t find any English wiki link about the potato. Here’s one side of the greenhouse after my mosquito-filled weeding and planting session on Saturday.

Elsewhere in the garden, William enjoys helping out with the watering…

When you’ve spent a whole weekend digging, weeding, getting stung by nettles and bitten by evil insects then I think you could say you’ve earned a little rest, right? What better way to relax than with some coffee and cake by the river.

On to the food! I was shopping recently and saw an entire wheel of brie for half price (because it was approaching its “sell by” date – something I always find hilarious with cheese, since it’s probably been sitting on a shelf in a cellar in France somewhere for 6 months before even being shipped to Sweden). So home I went with this massive, calorie-laden disc and then I got a bit stuck as to what I could do with it.

Something I hadn’t made in absolutely years was fried brie (I think the “traditional” version of this dish uses camembert but I’m not such a fan of the stuff). In any case, fried brie makes an absolutely fantastic starter, or even as an hors d’oeuvre if you make the pieces bite-sized. Personally, we ate it as a main course. We didn’t want anything too carby or too filling, and so while this is quite a decadent dish, if you eat it as your only course it really is just the right amount.

I served it with some pea sprouts which I’d seen in the store recently, which were absolutely delicious, and of course a nice bit of redcurrant jelly (or lingonberry jam if you have it!).

Serves 2

Fried Brie

A crispy panko shell, concealing hot, melted brie, combined with a tart redcurrant or lingonberry jam makes fried brie a perfect starter or even a main course.

5Prep Time

5Cook Time

10Total Time

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Ingredients

2 x 150g pieces of Brie
40g Panko Breadcrumbs
3tbsps Plain Flour
1 Egg
2tbsps Redcurrant Jelly

You'll also need~200ml sunflower or canola oil for frying

Instructions

Mix the panko and flour together in a bowl.
Place the oil into a large frying pan and put on the stove to heat up. While the oil is heating, crack the egg into another bowl and whisk up to combine the yolk and white.
Turn each piece of brie over in the egg until all sides are coated and then roll in the panko and flour mixture.
Roll the panko covered brie again in the egg and then roll a second time in the panko and flour, being sure to completely cover any gaps.
Once the oil has reached about 150 degrees Celsius, place the brie into the frying pan and fry for a minute or so on all sides, until golden brown all over.
Serve immediately with the redcurrant jelly.

Notes

If you find that your brie is quite ripe and runny, even before frying, then place it into the freezer for 30 minutes before making the dish. Lingonberry jam can also be used in place of redcurrant jelly. Anything which has a tart flavour goes very well with the full flavour of the brie. To pad the dish out into a main meal, serve along with something like, as per the photo, a spinach salad, fresh steamed asparagus and pea shoots, with a twist of lemon and a simple olive oil and balsamic vinegar drizzle.

https://homesweetsweden.com/fried-brie-aka-when-life-gives-lemons/

Nutrition

Calories: 281 cal

Carbohydrates: 34 g

Fat: 13 g

Sodium: 185 g

Cholesterol: 93 g

Protein: 7 g

Fiber: 1 g

Jun 02 2014

Cheap Asparagus Soup

Hi everyone, I’ll be making a really cheap asparagus soup today but before I get to that I thought I’d give you all a brief update of what’s going on here.

Well, let’s see now – not a huge deal to be honest. Things are ticking along much as they always do. The days are getting shorter and shorter and “darkness” is but a distant memory right now. It never gets dark at the moment. It will get a little more “dusky” between 11pm and 1am, but still not very dark. I couldn’t sleep the other night and went down to get a sandwich at 3am. I was met with the sun streaming in through the window, fairly high in the sky.

On the 22nd of June it will be the longest day – the sun will “set” at 11.30pm, and come right back up again at 1.46am, giving us a day-length of 21 hours, 44 minutes. I’d like to say that I have no problem sleeping, but it’s not easy. Time to invest in some light-killing curtains and turn my bedroom into a black-hole every night I think!

Since the soup I made for today’s recipe isn’t very pretty, I thought I’d show you all a passion flower as well, from a plant I recently gave to my mother-in-law. The flowers only last for a day, but the little plant I bought has already had three gorgeous flowers!

Cheap Asparagus Soup

On to the soup though; we’ve been eating a fair bit of asparagus recently since it’s been available for a very low price. I always feel bad about the woody ends which I snap off though since they too have plenty of flavour in. They’re just cast aside because the texture leaves a bit to be desired. What better thing to do than turn them into a soup? If you have a fair bit of asparagus then save those stems – you can chuck them into a soup like this and get an asparagus soup for next to nothing!

Serves 2

Cheap Asparagus Soup

Cheap Asparagus Soup is made from the stems of asparagus which normally get discarded, meaning it can be made for next to nothing!

20Prep Time

20Cook Time

45Total Time

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Ingredients

The tough, woody parts of ~21 Asparagus spears
1 large potato
1 large onion
1tbsp Olive Oil
500ml vegetable stock
Salt and pepper to taste

Instructions

Start off by washing and peeling the asparagus stalks and peeling the potato as well. Chop the potato into large chunks.
Peel and finely chop the onion and heat the olive oil in a large saucepan. When hot, add in the chopped onion and sauté lightly until turning golden in colour.
Add the chopped potato and prepared asparagus to the saucepan and add enough stock to just cover the vegetables.
Cover the pan and bring to the boil before lowering the heat and simmering for about 20 minutes, until the potato and asparagus is nice and soft.
Purée until smooth and sieve if desired. Season with salt and pepper to taste and enjoy.

Notes

By the time it's boiled up, most of the asparagus is quite tender, but if you are sensitive to texture then consider pressing the soup through something like a conical sieve to ensure all fibrous pieces are removed. The soup has a mild flavour which goes very well with something fresh tasting - lemon juice, sour cream or crème fraîche all work well.

https://homesweetsweden.com/cheap-asparagus-soup/

Nutrition

Calories: 284 cal

Carbohydrates: 51 g

Fat: 7 g

Sodium: 1087 g

Protein: 9 g

Fiber: 7 g

Apr 13 2014

Roasted Red Pepper and Feta Dip revisited: A few improvements

So, for those of you who read my blog all those years ago back in 2011 (that’s just Kristy and Greg, ha!) perhaps you might remember the first time I made a roasted red pepper and feta dip? Behold the horror… I’m not even going to post a picture here in case anyone gets completely turned off the recipe, so you’re going to have to check it out yourself if you’re brave enough. Suffice to say, it looked pretty vile – as in, “not even a little bit appetizing”. Of course, I still have far to go with my food photography and I don’t really have the space to be getting overly artsy with my photos at the moment but I’d like to think that hopefully this looks better… at least like something one could imagine eating. I’ve definitely learned that taking a photo at 11pm does not a good photo make!

So what do you think? Would you eat a roasted red pepper and feta dip? I loved it personally. I don’t think it could quite trump the artichoke and coriander offering from my dip extravaganza but it was a great dip nevertheless. My wife wasn’t a big fan… she said it was a bit on the sweet side (I guess she’s sweet enough (ha), but then what does that make me? Bitter?). Well worth a remake in my opinion. Of course, I won’t be able to make it as frugally as I could in France; I used to be able to buy an enormous sack of about fifteen red peppers for about €2. Here you’ll pay the equivalent of about €1 for one.

I’m on Easter vacation – yay! The joys of being a student again. I can’t wait for summer for that very reason. I’ve posted a few Easter-related recipes here before but – again – they were a while ago and the photos are predominantly dreadful so doing a little re-make might be a good idea. At the very least, hiding the shameful photos and swapping them out for better ones is a good idea.

Horror of horrors, it has dawned on me that Sweden doesn’t really “do” chocolate eggs. You can get little ones, and those Lindt gold bunnies but I’m used to having a great big hollow chocolate egg which you can crack in two and devour like some sort of choco-maniac. You want to know what else is… just plain bizarre? I saw a load of display cases in the store selling little kiddy-sized broomsticks and witch hats.

“Isn’t it a bit early for Hallowe’en?”, I asked my wife?

“No, that’s for the Easter witches of course!”, she replied.

Easter… witches? Then I remembered that we had indeed talked of this before, but it’s no wonder it didn’t stick because it just seems so weird that kids dress up as witches and wizards at… Easter… and presumably go door-to-door, soliciting candy.

So I wonder what does one do at Hallowe’en here? Dress up as a chick or a bunny and go on chocolate pumpkin hunts?

Roasted Red Pepper and Feta Dip

Serves 10

Roasted Red Pepper and Feta Dip

A smooth, creamy dip with the sweetness of roasted peppers, balanced with the saltiness of a generous quantity of crumbled feta.

10Prep Time

20Cook Time

30Total Time

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Ingredients

4 large Red Peppers
150g Feta Cheese
3 cloves Garlic
2tbsp Olive Oil
1tsp ground Cumin
1tsp freshly ground Black Pepper
1tsp Salt

Instructions

Start off by placing the red peppers and garlic, still in its skin, under a hot grill or broiler, turning occasionally until the skin is blackened and charred. This will take about 20 minutes.
Remove the peppers from the grill and allow to cool until you can handle them. Carefully peel away all the skin and discard. Remove the stalks and seeds and then place the peppers and garlic into a food processor and blitz until quite smooth.
Transfer the blended pulp into a strainer and allow excess liquid to strain away for a few minutes before placing back into the food processor with the feta cheese, olive oil, cumin, black pepper and salt and then blitzing once again until smooth and well combined.
Allow to fully cool before enjoying.

Notes

If you like you can save the liquid you get when straining the blended peppers and use it to flavour a pasta sauce or something similar.

https://homesweetsweden.com/roasted-red-pepper-feta-dip-revisited-improvements/

Nutrition

Calories: 86 cal

Carbohydrates: 5 g

Fat: 6 g

Sodium: 406 g

Cholesterol: 13 g

Protein: 3 g

Fiber: 1 g