So what is a Semla? In Sweden everyone eats it during spring time. Its a traditional Swedish Fat Tuesday Bun. Its made out of a flour wheat Bun that is flavoured with cardamom, then filled with whipped cream and almond paste.
But at It’s Pleat H&M’s cafe they have now made a new more healthy version of it. (but they also have the real Semla)
One is the overnights Oats with almond paste and cardamom. This was my favourite! And then there is a raw ball with almond and cardamom that is totally vegan.
Very interesting new concept. And I am looking forward to try out the Freak Shake next time.
It is one of my favourite morning drinks. I always make them during the week. One of the reasons is that I want my son to eat fruit. So I just throw them into a smoothie. Another reason is that until 3,5 years ago I lived in Shanghai opposite a wet market, where I bought nice fruit everyday for smoothies and just to eat.
So my favourite smoothie is one with banana and raspberry. I just do like this;
Smoothie for 1 person, one big glas
1 banana
1 dl raspberry, fresh or frozen
1/2 dl orange juice
1/2 dl yoghurt
Mix it all, and pour it into a glas.
If you have leftovers, then you can pour it into ice cream moulds. It is a perfect snack!
A new exhibition at Spritmuseum in Stockholm. About what we can eat and drink in the future. And how we can do it in a sustainable way.
A very interesting exhibitions, that is so important! Because everyone needs to change their way of eating and drinking. It’s about future visions, health trends and climate-friendly cuisine.
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.
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!!
Food from Eritrea at today’s lunch with Food Tours. At Rådhusets 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 Beb´Ainetu with different kinds off food like hamli (sautéd 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 winemade 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;)
