Tag Archives: drawing

M:s Potatoe Pancakes

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ms_potatoes_2

In the beginning of the eighties M was house squatting in the fancy neighborhood of Chelsea in London. Next door to the Rolling Stones he learned how to make Potatoe Pancakes. He was studying Architecture and this was a great way to live cheaply as he had a hard time with his parents. At that time he had the pancakes with butter and sugar. Today we have them with goat cheese and caviar!

for one person you need

one large potatoe
one tablespoon flour
one small egg
pinch of salt

Peel the potatoes. Cut them in smaller pieces and mash them in a blender. Squeeze out some of the water and mix together with the flour, salt and egg in a bowl. Pour small amounts of batter to make about five pancakes in a standard frying pan on medium heat. Fry them with some olive oil or butter until they are golden brown, turning once only. The pancakes can be served with many different things: lingonberries or cranberries, freshly grated carrots, sautéed bacon pieces, goat cheese mixed with sour cream and lastly caviar.

By the way, I just came from London and I am now posting from a lovely cottage in Sweden. Where I am planning to stay until the end of October.

Creamy Bacon Pasta

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tango

My sister dances tango wherever she goes. Barcelona, Berlin, Manhattan, Buenos Aires or the Pyrenees Mountains. Once she danced with a man who got so happy that he gave her a bottle of Bordeaux. Mushroom picking is also a thing my sister does well, and in her kitchen you will find glass jars of dried ‘funnel chanterelles’ (tratt kantareller), ‘king bolete’ (karl-johan) and ‘horn of plenty’ (trumpet svamp). My sister often crumbles some dried funnel chanterelles into her bacon sauce.

6-8 slices of bacon
½ or one onion
one clove garlic
tiny amount of chili
200 ml (0.80 cups) cream (or half and half)
150-200 ml (0.6-0.8 cups) cheddar cheese
(dried funnel chanterelles)
salt and pepper

Shred the bacon into thin slices. Chop the onion and the garlic thin and sauté them together with chili in some olive oil. When they are starting to get soft add the bacon and sauté them together until the bacon gets a little crispy. Add the cream and let it boil slowly for one minute. Lower the heat and add the grated cheese. When the cheese is melted, season the sauce with salt and pepper. Last night I served it over fresh pasta topped with fresh grated parmesan and a tomato salad with fresh cilantro balsamic vinaigrette. An earthy Bordeaux will probably work well whether it comes from a tango dancer or not!

Marinated Salmon

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girl_with_blue_hair

Yesterday we had Sophia over for dinner. Sophia used to live in our building long before I met M and moved over here. M remembers her as the girl with the blue hair. Some time ago M was teaching architecture, he had told the students to draw where they came from. Suddenly he recognizes his building and the girl with the blue hair, she is one of his students! She had drawn their house and she had also added some Manhattan likely crowns on top of the ugly buildings across the street. She thought they needed it. I think it would be more fun too.

salmon filet
shallots
dill
olive oil
vinegar
lime
pepper
tiny amount of chili

cold sauce
mayonnaise
sourcream
dill

feta
potatoes
arugola

Marinate the salmon for half an hour with olive oil, balsamic vinegar, chili, pepper, lime and the shallots. Bake it in the oven in a covered dish or foil for about 15 minutes at 350 F. Prepare the sauce by mixing one part mayonnaise and one part sour cream together. Add some chopped dill. Serve the salmon together with the mild sauce, boiled potatoes, feta and a simple arugola salad.

Hot Sauces for Ice Cream

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Nearly every Friday, our friend Andrea comes over to watch a movie with us. It’s a little like a ritual. We make some simple food and often Andrea brings dessert. Even if none of us are particularly bored, we nearly always fall asleep in front of the screen.

Andrea’s Chocolate Sauce with Blueberries

1 bar of bittersweet dark chocolate
some cream or milk
blueberries

Melt the chocolate over low heat in a saucepan and gradually add some cream. Stir continuously until the chocolate has melted.
Serve the hot chocolate sauce over vanilla ice cream and top with the fresh blueberries.

As I like hot sauces to ice cream, here are some more…

Rhubarb Sauce

about 3 sticks of rhubarb
sucanat
lime

Rinse the rhubarb and chop them into small pieces. Heat up some water and boil the rhubarb until its soft and falling apart. Add as much sucanat as you like and squeeze some lime into the mixture. Serve hot over vanilla ice cream.


Hot Peaches with Rum

two peaches
two or three cardamom capsules
sucanat
chopped almonds
rum

Cut the peaches in pieces (half moons). Heat them up with a little water and the cardamom. When the peaches start to get soft add as much rum and sucanat as you want. Lastly add the chopped almonds. Before serving take out the cardamom capsules, they are too ripe to bite! Serve with vanilla or even rum ‘n’ raisin icecream.

Mussels Gratin

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snorkling
One summer, when I was a teenager we rented a cottage for a week’s vacation on an island. I think the weather was great because I remember I got badly sunburnt. As the water was just below the house we could go swimming any time. My brother, who was and still is into animals was exploring the water life, snorkeling. One day he found a group of mussels and decided to pick some for supper. (I would not recommend to pick them your self. The mussels can be poisoned by the algae they eat). This must have been my first time eating them fresh. My mother did a great job. It was simple and just fabulous.

mussels in wine

about 30 mussels
400 ml (1.7 cup) white vine
½ red onion
garlic
few lemon peels
parsley

First you have to clean the mussels. Don’t use mussels that are open or damaged. Chop the onion into small pieces and sauté with some olive oil and chopped garlic. Add the parsley, lemon, salt, pepper and lastly the wine. Heat up before you add the mussels. Let the mussels boil under a saucepan lid for a few minutes. They are done when they have opened. Lift them out and reserve the liquid (that can be used for a soup). The mussels that did not open you have to throw away. They were probably already dead when you started.
Of course you can do only this part and serve the mussels with bread and white wine.

gratin

about 100 g (0.2 lbs) butter
3 cloves of garlic
parsley
salt and pepper
breadcrumbs

Prepare the mussels and boil them as I described above. Mix the butter with crushed garlic, parsley and a little salt and pepper. When the mussels have cooled down discard the top half of the mussel shell. Divide up the butter on each mussel. Spread some bread crumbs over. Bake the mussels in the oven at 275°C (550F) until the mussels are golden brown (5-8 minutes). The butter should have started to bubble.

Serve them immediately with bread and dry white wine.