Saravanaa Bhavan

The Indian chain Saravanaa Bhavan has finally reached Sweden with its vegetarian food. It is the worlds biggest Indian vegetarian chain, and you can find them in a lot of country’s. The chain was founded 1981 in Chennai by Mr Rajagopal.

He was born as a low caste in a remote province, and his life is like a Cinderella story. He moved to Chennai as a teenager and started little grocery shops. He found out that there was a demand for restaurants, so he started some. Which at first didn’t go all well, but when it took of it was like a success story! He is famous for that he treats his employees well and they worship him, he has built temples in the village where he was born. One “small detail” is that he is a convicted murder, who was released on bail after a year in prison. He is not allowed to leave the country, but except that he is still living as nothing happened. And who knows what happened..

The food at the restaurants comes from different parts of Southern India. So you find both some spicy and non spicy food.

For example, you can get some golden brown yummy dosas (it’s like a wafer thin pancake) , idlis, Vada or a full meal Thali and many more delicacies.

You have the option of different Chutney’s, Currie’s and I well can just keep on going.. You should just go there, and try it out. Just make sure you order a dosa..

I had some delicious food; Mini masala dosa, Cocos chutney, Medhu Vada and some other things.

Locations worldwide:

http://saravanabhavan.com

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R Asia

This is a great Chinese restaurant for authentic Chinese food, it is located in Solna, Stockholm.

You have two options at the restaurant, go there for a buffet.

Or book a table in one of the two private rooms, and have a private party with real Chinese food. They even have a karaoke here! So it’s just like being in China. (I love karaoke 😉

We had Feiteng fish, Guobao pork, pork belly with chilli oil and Fish Fragrant Aubergine. The aubergine doesn’t have any fish in it.It is just prepared the way you do with the fish.

Feiteng Waterboiled Fish, I think that everyone loves this dish! Just make sure you don’t eat the Sichuan corns!

I have a friend that ate a whole fish alone once;) Because I wanted some other food.. 😂

For the buffet, I have no idea how it is. I rather go for all the food I’m used too!

Asia R Asia

Address:PostgÄngen 59, Solna ( Just when you come up from the tube station!)

Phone:08-270808

www.rasia.se

Dumplings

My kids prefer home made dumplings, or Jiaozi as they say in China.  I have to make them a few times every month.  And I always have one of the kids to help me with them. Because it takes some time to make them..

Favourite filling; minced chicken, cabbage, spring onion, garlic, fresh ginger.

The plate is designed by Lansheng Li for Spin, China.

The sauce is mega important!! I like to mix Japanese soy sauce, a touch of rice wine and freshly squeezed ginger. All mixed together. Yum!! 

I buy the dumpling (jiaozi) wrappers in a local Asian store. I normally buy the gyoza skins.

About 50 dumpling/gyoza wrappers

INGREDIENTS

500 grams of minced chicken

2-3 spring onion, finely chopped

A hand full of finely chopped cabbage

Squeeze in some ginger (if you like ginger)

1 piece finely sliced garlic

1 table spoon rice wine

1 table spoon soy sauce

A touch of sesame sauce

Mix it all together

Prepare a table with the bowl of minced chicken

A glas of water

A wooden board to put the finished dumpling at. It should be a bit damp so they don’t get stuck.

A table spoon.

And then you put a table spoon full of the mix in the middle of the wrapper.

And then you dip your finger in a glass of water, and dampen the outer wrapper ring before you fold it together. Press the ends of the wrapper seal it to close. The water makes it easier.

Make little pleats all around the dumpling.

Cook them in a wok or a frying pan. You need a lid.

Add oil in the pan, add some dumplings. Fry more a short while.

Add water to the pan til the bottom is full, put the lid on. When the water is gone, then you let them fry on one or two sides (If you like them fried)

Enjoy!!!

This is really nice to do with a group of friends. And you can freeze the ones you dont use!!

Jebena

Food from Eritrea at today’s lunch with Food Tours. At RĂ„dhusets tube station in Stockholm. This was a totally new place for me.

We had a big tray of different food to share.

You eat the food with a traditional Ethiopian / Eritrean bread called Teff Injera, and they have a gluten free version too. The bread is like a sponge pancake, and you scoop up the food with it. It’s traditionally baked with the grain teff.

We had BebÂŽAinetu with different kinds off food like hamli (sautĂ©d greens), Timtimo (red lentils), potatoes and greens with some sauce, and lot’s of other things.

With that we had Mestej, (Mes or Tej) And it is a is a mead or honey wine made out of fermented honey, and it is thought to be the oldest form of alcohol known.

In Ethiopia can you find Tej houses to drink it, but most people make their own Tej. In ancient times MesTej was only served to kings and queens.

You normally drink it out of a berele, which looks like a vase. And if your at a Ethiopian restaurant, just ask for some Tej Bet. Then you get the restaurants House Tej. And the taste always depends on what honey that is used to make it;)

ADDRESS

Kungsklippan,
112 25 Stockholm
T- RĂ„dhuset

E-Mail

info@jebena.com

Phone:

08-650 42 50

Raw food balls with cinnamon and cardamom

3 dl almonds

10 fresh dates, without pits

2 table spoons coconut oil

1 tea spoon honey

2 tea spoons Kockens cinnamon

2 millilitre Kockens cardamom

2 millilitres vanilla powder

a pinch of salt

2 table spoons almond butter

To roll them in:

1 dl Kockens white sesame seeds

1 dl Kockens black sesame seeds

2 tea spoons Kockens cinnamon

2 teaspoons Kockens cardamom

Mix the almonds nicely, and then place all the ingredients in a food processor and mix until you get a sticky dough. If too dry, add a few drops of water.

Shape into little balls, roll them in the sesame seeds. And sprinkle them with some cinnamon and cardamom.

Key Lime Pie

INGREDIENTS:

The crust:

200 grams of Digestive biscuits

100 gram melted butter

For the Key Lime pie filling:

400 grams sweet condensed milk

4 egg yolks

1 decilitre of Key Lime freshly squeezed juice

And the peel of the cleaned Key limes.

Instructions;

1, Preheat the oven to 175 C (350 F)

2, Crush the Digestive biscuits in a mixer, and then add the melted butter. Mix well.

3, Scoop the mixture into to a pie plate that has the 22 cm (9-9,5 inch)

Press it to an even layer in the bottom and at the edges.

4, Bake the pie crust at 175C (350 F) for 10 minutes. And then set it aside while you make the filling.

5, Mix the condensed milk with the egg yolks. And then add the lime juice. You can add the peel in some tea filters. And then after 30 minutes you just remove the peel. If you don’t have any filters, then you can drain the mixture.

6, Fill the pie crust with the mixture.

7, Bake at 175 C (350 F) for about 15-20 minutes. It’s done when you stick a knife in the middle and it comes out clean from the mixture.

Serve with some whipped cream!

Enjoy!

Prosciutto di Parma

I was invited to L’Avventura today to learn some more about real Prosciutto di Parma. Karl Ljung was talking about the way it’s produced. Read and learn! And then have a nice thin slice of some Prosciutto di Parma!

The pigs

The secret of Prosciutto di Parma is not only the long storage time but also the selection of pigs. The pigs must be born and bred on selected farms in one of 10 regions in northern and central Italy.

Only 3 breeds can be used for parma ham – Large White, Landrace and Duroc. They are fed with regulated food of whey from parmesan cheese and specified cereal products. The food is important for the good and unique taste of the ham. The pigs’ food also contributes to their excellent health status. When slaughtered, they must be at least 9 months and weigh 140 kg.

The air

The Parmaregion has its own microclimate which makes it ideal to air dry and store ham. A microclimate is a less specific area’s climate, which differs from the areas around it. Fresh air enters the landscape from the nearby coast. The air moves through the mountains of the Apennines where it loses salt and dries up. Furthermore, it absorbs the scents of the vegetation as it passes, before it reaches the undulating landscapes where the ham is made. These winds are what give Prosciutto di Parma its unmatched sweetness.

The salt

Sea salt is the only thing allowed in the preservation and it distinguishes parma ham from other air-dried hams.

An expert – Maestro Salatore or Salt Master – calculates and controls the exact amount of salt needed. Only a minimum of salt is needed to start the process and the ham should only absorb the exact amount to be preserved. The ham is covered with salt and cooled for about a week, then covered with another round of salt which may remain for about two weeks. After that, the ham spends a period hanging. There it rests – riposo – for 60 to 90 days in a refrigerator with controlled humidity. After the rest, the ham is washed in warm water and brushed free of salt and impurities and hung in a drying room for a few days.

time

In the first maturation phase, the ham is moved to well-ventilated rooms with large windows, which open when the weather permits. It is in these rooms that many connoisseurs believe that the unique taste of parma ham develops. The ham is hung up, dries gradually and the process takes about three months. The meat becomes gradually darker and harder (the dark color of the meat turns into its original pink color at the end). The ham is lubricated with a mixture of salt and pig fat – sucked – to prevent the outside from drying too quickly.

After seven months, the ham is moved to a basement room where it is hung to begin the last part of the storage process. These rooms are darker with less air. By law, the Parma ham must ripen for at least one year before it gets the brand name – duch crown – but some hams are stored up to three years. One year is counted from the first day the ham is salted.

Crown and warranty

Consorzio del Prosciutto di Parma guarantees the highest quality and that the ham is genuine. Their task is also to preserve, market and protect Prosciutto di Parma’s origin – D.O.P. (it. Denominazione Origine Protetta) or P.D.O. (Protected Designation of Origin). Today, there are 150 manufacturers of parma ham within the consortium.

The famous brand – the five-pointed duke crown – makes Prosciutto di Parma quickly recognized, the crown is the guarantee. Only the best buttocks that have been stored for at least twelve months are approved and may be sold as genuine parma ham.

Thanks for inviting me Elina and Monika!!