In Sweden, we have one week off from school around late February, and this particular break is referred to as “Sports break”. Needless to say, it’s a break where everyone typically takes to the outdoors and goes skiing, ice skating etc.
My own sport breaks meant a loaded car, half a backpack full of tapes (my brother and I had a large collection to listen to during the ride) and everyone’s eyes set on a week up north. When finally there, we’d normally spend half the week downhill skiing and half the week cross-country skiing, and for breakfast, we were allowed to have as much store-bought, sweetened granola as we wanted. Dinners were wonderfully simple and widely popular among us kids – fish fingers and mashed potatoes, meatballs and pasta, and pancakes right, left and center. No prestige, no expectations. Instead, we popped into the local grocery store in colorful ski jackets and blushed cheeks every late afternoon to pick up whatever felt quick and easy after a full day outside.
För recept på svenska, klicka här: Rostade rotfrukter med dill, vita bönor och grönkål
Ah, the simplicity of a one-dish meal. No piles of dishes to clean up, no chaos going on when too many pots are being used at the same time. Nah, cooking an entire meal in one dish in the oven is pure bliss, and this one here turned into something particularly pleasant. Filling potatoes, sweet carrots, heaping amounts of dill. A match made in heaven, really, if you ask us. With slices of semi-pickled red onions on top, this dish could almost be blamed for flirting with summer cuisine. But February it still is, yet look at the colorfulness of it all – isn’t it remarkable we can cook something this pretty in the midst of winter, only relying on what’s in season? (Well, the lemon juice is certainly from elsewhere, but that’s a detail small enough to look past, wouldn’t you agree?)
För recept på svenska, klicka här: Superenkla nattjästa frukostfrallor
Freshly baked bread on a weekend morning equals utopia for many, us included sometimes. This recipe, however, will swoop in and turn that dream into reality – we promise. This is a no-knead overnight rise bread roll recipe, which requires about 15 min of active work all together. That’s not bad at all, and should be doable to squeeze into even the most hectic schedule. (If you then also divide those 15 min over two days, we’re talking seriously practical.)
För recept på svenska, klicka här: Vår bästa (och billigaste) müsli
Growing up, my dad was the designated müsli maker in the family. I owe him my love for toasted hazelnuts in muesli for sure – to this day, I don’t think I’ve ever made a batch without it. Having homemade muesli around is just one of those things I have with me since childhood. I remember when I first moved to New York and went to the store for the first time, just to get some essentials, and found myself a (very trendy-looking) bag of muesli – for $10. I quickly realized my breakfasts would have me go bankrupt, and started making my own muesli even in my tiny, tiny East Village studio kitchen (my counter space was 25 cm/10 in wide). This resulted in my smoke alarm going off on a regular basis, as even just the smell of toasted nuts could trigger it, but that was by no means the most dramatic type of event I dealt with there – no, that was when the entire ceiling came crashing down one night. It’s 100% true – the ceiling above the kitchen had fallen in one morning. I had spent the night at Mike’s place, and had quite the scene waiting for me as I walked in the door. But that’s certainly a different story.
För recept på svenska, klicka här: Vegansk pad thai
The comfort food of all comfort foods: Pad Thai. Have you ever met anyone who doesn’t like it? I can’t recall ever having. Our version isn’t very unlike all the others – hey, then it wouldn’t be as good! – but it’s plant based and doesn’t require a bunch of unusual ingredients. Really only one, and that is (drum roll) tamarind paste. Now, most regular grocery stores won’t carry it, but almost all ethnic food stores will. Paying a visit to one is hugely recommended if you never have before – we LOVE browsing these shops and feel as if we were just transported to a different part of the world (however it really mostly feels like New York!). Our favorite store back in the big apple is by far Kalustyan’s on Lexington Ave, between 28th and 29th St. However, we recently discovered our closest little town has a newly opened ethnic food store and went to check it out last week. It was awesome, and we came away with a giant tub of the best looking tahini and – of course – tamarind paste. It’ll last forever and doesn’t cost a fortune, so it’s one of those “investments” we’ll actually encourage. Well, that is if you like Pad Thai and plan on making it at home, of course 🙂
För recept på svenska, klicka här: Rödbetsrösti med potatis
Coming up with new ways of eating our beloved root vegetables is an ongoing mission for us. When eating seasonally, you definitely spend a good chunk out of the year working with onions, said root veggies and different types of cabbage family members. Variation is thus key. You would think though – after a late fall, winter and spring of doing just that – that you’d hold on to crispy summer vegetables as if life depended on it come September-October. But see, that’s not what we find ourselves feeling. Instead, we can’t wait for those trays of oven roasted root veggies. Those butternut squash soups, rutabaga and parsnip fries, potato gratins and whole roasted celery roots. Countless of times, we’ve asked each other (you’d think we had bad memory) which veggie season is our favorite – and the answer sounds about the same every time. First, we praise the sun-ripened perfect tomatoes. Then the crispy cucumbers, the beans, the Crispy Zucchini Fritters that we adore so much. But eventually, we will have made it to our love for root veggies. And there, we remain.
För recept på svenska, klicka här: Pastagratäng med svartkål och tomater
This is the second baked pasta recipe we’ve shared (the first one we called Baked Pasta with Mushrooms and Kale), and the whole concept is slowly becoming a massive favorite around here. It’s unclear why it gets us even more excited than a “regular” pasta dish, but it somehow does. Maybe the fact that it is even more a-m-a-z-i-n-g as reheated leftovers/a packed lunch? Because that would be 100% true. This is such a weeknight winner – it comes together relatively quick, makes many servings and works great for any tupperware type of adventures the next day.
För recept på svenska, klicka här: Tomatgalette
A galette is a fuss-free kind of pie or quiche – you simply just assemble the dough, let it chill, roll it out and then fold the edges over whatever filling you have. It’s supposed to look rustic – not perfect – and thus comes with very little… well, pressure. And it’s an easy dish to adapt to the seasons, too, since the filling can really consist of any available vegetables. The crust for this recipe uses canola oil, making it both plant based and eco-friendly. Finding a high quality and organic canola oil is a good idea for anyone, but especially those eating mostly plants. With its generous amounts of omega-3s, canola oil is definitely our cooking oil of choice – and we’re discovering more and more applications as we go. We’re now baking with it (see for example our Chocolate Chunk Zucchini Bread), making galettes with it – and even whisking up some seriously yummy béchamel sauce with it (the recipe where that’s involved will be posted next week).
För recept på svenska, klicka här: Frasiga zucchinibiffar
As we’re slowly making our way out of summer-break routines and feeling the creative juices come back to us, we’re also celebrating 1 year of recipe posting! Actually, yesterday marked 365 days since we shared our first ever recipe – zucchini patties – and what could be a better way of celebrating that than sharing a new and improved version of it? Last year, we harvested roughly 30 kg (66 lbs) of zucchini and turned the majority into patties/fritters. Some went into these Chocolate Zucchini Muffins (another close to inaugural recipe) and the rest was sautéed, grilled or eaten in another simple fashion. This year, we’re at 40 kg (88 lbs) and still counting. We’ve dealt with the masses in similar ways, but are also planning a big batch of zucchini bread (as in, a sweet-ish type of deal) in the next few days. If that project comes out successful, we’ll be sharing a recipe of course. However, we’re facing a very privileged problem right now: beautiful late summer weather has settled in, so we have no desire to be baking inside. Oh well.