fars dag-kaka

Tog fel på dagen och bakade idag en fars-dag-kaka till min karl! En lyxig, manlig sak.

Kladdkaka:

• 100 g smör
• 1 1/2 dl. strösocker
• 1 dl farinsocker
• 2 ägg
• 1 1/2 dl vetemjöl
• 6 msk kakao
• 1/2 dl grovhackade hasselnötter
• 25 g hackad vit blockchoklad
• 1 tsk vaniljsocker
• 1 tsk bakpulver
  

Smält smöret i en kastrull. Rör ner socker, och sedan övriga ingredienser. Häll i en springform med smörpapper i botten, grädda i 175 grader i 20 minuter. (Den ska inte vara för kladdig, utan ganska fast.)

Smörkräm:

• 100 gram smör
• 2 dl florsocker
• 2 tsk vaniljsocker
• 2 droppar romessens
• 1 msk kakao
• 1 msk espresso
  

Blanda rumstemperat smör med övriga ingredienser till en mjuk kräm. Bred ut krämen över den svalnade kakan och dekorera med chokladsås på tub eller smält mörk choklad om du vill skriva något fint eller med hackad mörk choklad, eller hackade nötter, eller kanske hela nötter, eller något helt annat.

Ät i små bitar - den är mäktig och har mycket smak! Hoppas den gillas.

The Best Stew

I made this in a bit of a hurry and just threw in what I found and it's sooooooooo good. Sorry, no pics. (Serves four, time: about 40 minutes)

• 600 g beef, chopped in sugar cube sized pieces
• three large carrots, chopped in "coins"
  
• one medium sized broccoli
• one dl of Sherry
• one tub Creme Fraiche (300 ml)
  
• about two dl of water
• one beef stock cube
• Worcester sauce
• soy sauce
  
• spices: salt, black pepper (ground + a few whole pepper corns), ginger, thyme, rosemary, nutmeg, bay leaves (I also added a couple of fresh basil leaves)
  
• (boiled rice for serving - try boiling with a tbs of oil and a vegetable stock cube)

Fry the meat in a big casserole, not too hot, until it has color. Add a little bit of oil if needed, and/or a little bit of water. Add the carrot "coins" and let them fry a little as well. After maybe five minutes pour in the Sherry, the water and the stock cube. Let it simmer for maybe five or ten minutes until the carrots are a bit soft, then add the broccoli, chopped in to bite-sized pieces. Add more water if needed, let simmer for another five to ten minutes, then add Worcester sauce (a lot! like a tbs or so!), soy sauce, spices (nutmeg being the most important one, use lots) and creme fraiche. (No, do not use sour cream, it is not the same.) Simmer for another five to ten minutes. When it's almost done, taste and add more of anything you feel is needed - salt, soy, Worcester, Sherry, nutmeg...

And that's it. Serve with rice.

Eva House

I learned to like Asian food since I moved here. Or rather - I realised I love Asian since I 

moved here. It started with Thai - Ruen Thai and Banna Thai being my first adventures. At first I kept strictly to sweet and sour chicken, but my mom introduced me to duck when she was visiting, and all of a sudden I'm addicted to Eva House's Peking Duck. I have since learned that it is not really real peking duck, which is very complicated to make and served with

 small pancakes and stuff. This is actually just duck and veg in hoisin sauce. But still. 

Eva House is a great little chinese takeaway place. They have a massive menu, reasonable prices and wonderfully tasty food. Everyone I know who have ever eaten there agrees - best asian food in town. 

This is where it's at - Barrack Street.

 See that white sign? That's it.

Weekend Breakfast

Good Morning!

So... In my home, 22 Vicar, we have a tradition of eating egg sandwitches for breakfast in the weekends. Simple really: an egg fried however you want it (I like it easy, sunny side up, lots of salt and pepper, Maria likes it over easy, Olof over and almost burnt), a slice of bread of your choice (it's the weekend, so the non-healthy option of white toast usually wins) fried in lot's of butter on both sides, a lot of cheese as soon as it's turned over the first time, let it sit in the frying pan with cheese and egg on top untill the underside is fried and the cheese is perfectly half-melted.

Great with a cup of coffee just before cleaning the house.

Both my parents do this, although separated since I was very small. This sandwitch kinda symbolizes the fact that we where once one family... Dad does it on Swedish flat bread, with lots of salt and pepper as well, over easy, optional Swedish sandwitch-caviar. This is our number one picnic food as well. Every time we go skiing, or long car trips, anything like that. Mom does it on rye (I think), sunny side up, cheese very melty.

Now back to the cleaning, mom comes to Ireland tonight!

Welcome!

This is my new food blog. I'm planning on filling it with all the food talk that I usually write in my "real" blog.