Yummy!

Creamy Potato Soup

Yield: Makes 4 serving

Ingredients

• 3  strips (1 1/2 oz. total) turkey bacon, thinly sliced crosswise
• 1  cup  chopped onion
• 1  pound  thin-skinned potatoes, scrubbed
• 2  cups  chicken broth
• 3  tablespoons  all-purpose flour
• 2  cups  low-fat (1%) milk
• 1/4  cup  chopped parsley
• Salt and pepper

Preparation

1. In a 5- to 6-quart pan, stir bacon over medium-high heat until lightly browned and crisp, about 10 minutes. Lift from pan with a slotted spoon and drain on paper towels.

2. Add onion to pan drippings and stir often until limp, about 3 minutes.

3. Meanwhile, cut potatoes into 1/2-inch cubes.

4. Add potatoes and broth to pan. Cover and bring to a boil over high heat. Reduce heat to low and simmer until potatoes are tender when pierced, about 10 minutes, stirring occasionally.

5. Blend flour and milk until smooth. Add to soup and stir over high heat until boiling, about 3 minutes.

6. Stir in parsley and ladle soup into bowls. Sprinkle with bacon and season to taste with salt and pepper.

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Homemade Cobb-Salad!

Super-easy to make this home-made Cobb salad. Just shopped all the ingredients with my hand chopper, and voila!

Eggs (must be boiled and then cold when serving – trust me, it doesn’t taste good otherwise!)

Mixed Lettuce

Tomatoes

Red Onions

Fried bacon, crispy and sprinkled into pieces 

Cheese if you want and cranberries

Top it off with blue-cheese dressing. My favorite choice is Bob’s Big Boy’s Blue Cheese

Enjoy your light but large lunch!

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Soft Gingerbread Cake!

This is a new favorite of mine this winter, and I got hooked on it after visiting my good friend Marit for choir practice every Sunday this fall. She is Swedish as well and gave me her take on this Swedish favorite. I have written it all in metric as that is the scale we use for both temperature and measurement.  It was quick to whip together, not more than 15 min. So, enjoy!

Recipe

2 eggs

3dl sugar

1dl water

100 grams melted butter

3dl flour

2 teaspoons baking powder

Flavor:

1 teaspoon of each spice – cinnamon, ginger, cocoa, cardamom

1/2 teaspoon cloves (this is a powerful spice, therefore the smaller amount)

Butter and breadcrumbs should cover the inside of the oven from, put the oven on 350F for 35-45min. Check it during baking WITHOUT opening the oven.

Bon A petit!

 

 

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Oven baked berries

So Simple – Yet So Good!

Ingredients

15 oz.  frozen/fresh berries
1 cup crème fraiche
4 tbs brown sugar

Put oven on 350-400F and let bake for 10-15 min. Vola!

Ingredienser

400 g frysta björnbär eller hallon
2 dl Arla Köket crème fraiche
4 msk råsocker
Gratinera i mitten av ugnen tills sockret har smält och fått fin färg, 10-15 min.

 

We tried this recipe a couple of days ago and it was really good, better than we expected. I actually did cut out the lemon zest and replaced it with fresh lemon juice, and I did not use any dill at all.

Ingredients

• 20  baby artichokes, stems trimmed to 1 in.
• About 2/3 cup extra-virgin olive oil, divided
• 6  to 8 thyme sprigs
• 2  teaspoons  chopped rosemary
• 2  tablespoons  Meyer lemon zest, divided
• About 1/2 tsp. kosher salt
• 1  cup  peeled fava beans*, finely chopped
• 1/2  teaspoon  red chile flakes
• 1 1/2  teaspoons  minced garlic
• 1 1/2  tablespoons  Meyer lemon juice
• 1/4  cup  blanched almonds, toasted and finely chopped
• 1/2  cup  loosely packed dill fronds, chopped
• 3/4  cup  mild green olives such as Castelvetrano, pitted and torn in half
• Chunk of parmesan cheese (at least 2 oz.), at room temperature
• 15  to 20 miner’s lettuce or baby arugula leaves

Preparation

1. Preheat oven to 300°. Snap off leaves of artichokes down to the yellow-green layer. Trim green tips of remaining leaves and fibrous surface from stems.

2. Pour 1/4 cup oil into a small rimmed baking pan. Add artichokes, herbs, 4 tsp. zest, and 1/2 tsp. salt; turn to coat artichokes. Cover pan with foil and roast artichokes until tender when pierced with the tip of a knife, 30 to 45 minutes.

3. Uncover pan and set oven to broil. Broil artichokes, turning every minute or so, until browned all over, about 8 minutes. Transfer artichokes to a cutting board. Pour any oil from pan into a measuring cup and add enough extra oil to equal 1/2 cup; then pour into a large cast-iron or nonstick frying pan.

4. Make salsa: Heat artichoke oil over medium-high heat. Add fava beans and cook, stirring often, until favas are heated through, 3 to 4 minutes. Add chile flakes, garlic, and remaining lemon zest and cook 1 minute. Pour into a bowl and gently toss with lemon juice, almonds, dill, and salt to taste. Add extra oil to loosen if you like.

5. Cut some artichokes in half and divide, with whole artichokes, among 4 plates (or arrange on a platter). Spoon salsa over and around the artichokes and scatter olives here and there. Using a vegetable peeler, generously shave wide curls of parmesan over each plate. Top with miner’s lettuce.

*To peel favas, shuck 1 lb. whole pods. Blanch beans 2 minutes in boiling water, dunk in cold water, and pop out of skins (slit skins with a knife or your fingernail); you should have about 1 cup.

Quick twist: Use fresh kiwi fruit (yes, kiwi!) instead of artichokes. Peel, slice, drizzle with extra-virgin olive oil, and sprinkle with sea salt and freshly ground black pepper. Skip the salsa. Top with miner’s lettuce (or another mild, tender green such as mâche), shaved parmesan, and toasted chopped macadamia nuts.