1-2 gloves of garlic
a piece of good strong ripe cheese (cheddar, blue cheese)
small package of cream (half and half or thick milk)
salt and pepper
Clean the spinach and let it dry while you peel and shop the garlic into small pieces. Heat up olive oil in a pan and fry the garlic until it’s golden brown. Fry the spinach together with the garlic. When the spinach is soft you can add the cream and add the cheese when it’s starts boiling. Use salt and pepper to your own taste.
To get a spicier version you can fry some chili peppers with the garlic before adding the spinach
Serve the spinach with fresh pasta, tomato salad and top with parmesan.
Also check out no más de mamá’s twist of this recipe (in Spanish)
½ pound of herring in wine (east village cheese shop)
¼ red onion
Mix all ingredients together. Add more mustard and lemon after your taste. If you want the herring to be sweeter add some sugar or sweeter mustard.
The herring can be served on Magnus Kefir Bread and some slices of boiled eggs. Decorate with dill and serve it with chilled vodka.
for one loaf
250 ml (1 cup) unbleached wheat flour
100 ml (0.4 cup) coarse wheat flour
150 ml (0.6) rye flour
125 ml (½ cup) crushed rye seeds or oat seeds
50 ml (¼ cup) carrots
50 ml (¼) chopped sunflower seeds
½ teaspoon salt
2 teaspoon bicarbonate soda
500 ml (2 cups) kefir or yogurt)
2-3 table spoons molasses or dark syrup
Mix the dry flours together with bicarbonate, salt, sunflower seeds and carrots. Carefully mix everything with kefir and molasses. The dough should be sticky. Poor it into a greased baking tin. Bake it for about 1 hour and 40 minutes at 175°C (345 F).
This bread is great with my east village herring and vodka.
See also my post about How to Make Kefir.
300 ml (1 ¼ cup) white flour
75 g (2.6 ounces) butter
3 -5 tablespoons sucanat
3 tablespoons cold water
150-200 ml (0.6-0.8 cups) regular sugar (recommended even if I use sucanat)
75 g (2.6 ounces) butter
fine peel of 1-2 lime
juice from 1-2 limes
decorate with peels from a lime and strawberries
In my dough I always take more sugar (sucanat) than the recipe says, as I want the dough to be sweeter than the filling. Mix the dough. Let it rest in the fridge for 1/2 hour. Pre bake the dough in the oven for 10 min, temp 200°C (392F).
Mix the filling in a blender. Add the lime and sucanat to your own taste. Pour it over the pre baked pie shell and bake it in the oven for 15-20 min until the filling is firm. Decorate with peels from a lime and fresh strawberries.
I like mine topped with whipped cream together with a glass of Prosecco.
See similar recipe, Ginger & Lime Tart
In Sweden old ladies have this kind of cake (baked with regular sugar and often without the fruit) at their coffee parties. They serve the cake with at least seven other cookies, while they are chatting about now and then.
Well I serve my cake when I have brunch parties. And we talk about things and how we got here.
250 ml (1 cups) sucanat
75 gram (2.6 ounces) butter
100 ml (0.4 cups) milk
300 ml (1¼ cups) flour
1½ teaspoon baking powder
Mix egg and sucanat until it is light. Heat up milk and butter and pour mixture over the egg mix while mixing intensely. Blend flour and baking powder before you stir it into in the cake mixture. Mash the banana and slice the apple into very small pieces. Mix the fruit and some crushed cardamom (to your own taste). Bake in the oven at 200°C (392F) for about 25 minutes.
This cake can also be baked as muffins.