onsdag 21 mars 2018




25 g of yeast
500 g milk (5 dl)
1 teaspoon salt
2 tablespoons syrup
4 medium beets, peeled and torn
500 g rye flour (slightly less than 9 dl)
250 g wheat flour (about 4½ dl)
50 g butter
1 egg
1 tablespoon of water
2 tablespoons optional, mixed seeds

1. Crumble the yeast into a bowl. Add some of the milk and stir until the yeast is dissolved. Mix in the rest of the milk, salt and syrup and stir. Add the shredded beet​​roots and stir.

2. Mix the rye and wheat flour and add gradually to the rest. Slice in the butter and knead to a smooth dough, it takes about 8 minutes with a machine. Cover the bowl with plastic film and let it rise to double size, about 1½ hours.
3. Place baking sheet in a baking pan, about 35 x 25 cm in size. Put the dough on the lightly floured baking table and knead for a few minutes. Put the dough in the pan and flatten it out over the whole pan to the edges. Cover with abaking cloth and allow to rise for 30 minutes. Put the oven on 225 celsius degrees.

4. Brush with the mix of whipped eggs and water and sprinkle seeds of your choice over.  Bake the bread in the oven for about 30 minutes, or until the inside temperature is 92 degrees. Allow to cool for a while in the pan and then divide into smaller pieces  and allow to cool completely on a grid.

Serve while still a little warm with butter, or with butter and cheese or any topping of your liking.
The beetroots can be exchanged to carrots or other roots.
The bread tastes great after being frozen and heated in the oven. I treat myself with a warm beetrootsandwich for breakfast on a weekend morning when I have time to take it directly from the freezer and heat it in the oven. It becomes just like newly baked! Since I cut it in small pieces before freezing I just take out as many pieces as I want to use at the time.

tisdag 20 mars 2018

Warm sallad with ceasardressed tunafish, crisp bacon and marinated artichokes

Warm sallad with ceasardressed tunafish, crisp bacon and marinated artichokes

1 pkg bacon
¼ cucumber
1 pot crisp green sallad
½ can artichoke
100 gr mixed tomatoes
500 gr potatoes
20 gr shredded parmesan cheese
1 dl russian yogurt
1 can tunafish
1 clove of garlic
2 tsp dijonmustard
Black pepper

Heat the oven to 250 degrees Celsius

Divide 500 gr potatoes and place in a baking tin with oil, salt and ground pepper. Roast in the oven for 20-25 minutes.

Ceasardressed tunafish: Mix 20 gr shredded parmesan cheese, 1 clove of garlic, 1 dl Russian yoghurt, 2 tsp dijonmustard, 1 ½ tbs water, 1 tsp salt and a pinch of ground pepper. Mix in 1 can of tunafish without the water.

Slice 1 package of bacon and fry crisp in a frying pan. Place on paper to get the grease off.
Cut 100 gr mixed tomatoes in halves. Cut ¼ cucumber in small pieces. Mix in 1 pot of crisp sallad leaves torn in smaller pieces. Place in a bowl and mix in ½ a can artichokes that has been drained from the fluid. Mix in roasted potatoes and the ceasasrdressed tunafish.

Serve the sallad topped with crisp bacon.

söndag 18 mars 2018

Korean porkfilé with rutabagakimchi, sesamefried spinnach and softboiled eggs

Korean porkfilé with rutabagakimchi, sesamefried spinnach and softboiled eggs.

250 gr spinnach
300 gr pork filé
Fresh ginger
1 rutabaga
Sesame seeds
2 cloves of garlic
1 Egg
Japanese soy sauce
1 ½ jasmine rice
Sambal oelek
Tomatoe paste

Boil water in a small pot, add 1 egg to the boiling water and cook for 7 minutes. Pour off hot water and cool egg with cold water.

Boil 1 ½ dl jasmine rice according to directions on package.
Dressing: 3 tbs finely chopped fresh ginger, 1 pressed clove of garlic, 1 ½ tbs Japanese soy sauce, 1 tbs tomatoe sauce,  1 ½ tsp sugar,  2 ½ tsp sambal oelek and 2 tsp vinegar (12 %)

Place half of the dressing in a bowl and save for the serving. Peel and slice the rutabaga into small cubes 1 x 1 cm, and mix with the rest of the dressing.

Mix 1 tbs sugar, 2 ½ tbs Japanese soy sauce and 1 clove of garlic (pressed). Slice 300 gr porkfilé into small slices and mix in the soymarinade.

Roast ½ dl sesameseeds in a dry frying pan until golden. Set aside.

Fry the porkmeet in a little oil in a frying pan for 4-5 minutes, until the meet is fried through and the marinade caramelized.

Fry 250 gr spinach in a little oil in a frying pan for 2-3 minutes. Season with 2 tbs roasted sesame seeds, 1 tbs finely chopped fresh ginger and 1 tsp salt.

Peel the egg and cut in half.

Serve soyfried porkfilé with rice, marinated rutabaga, sesamefried spinach and softboiled egg. Top with roasted sesame seeds.