Jerusalem Artichoke soup

This is my favourite soup! And I always make a lot of it, normally I have a sandwich with it. But I didn’t have that at home..

Recipe for 3-4 persons

8 Jerusalem Artichokes (about 500 grams)

2-3 shallots

3 dl of vegetable stock

2,5 dl of cream

What to do?

Peel the Jerusalem artichokes, and cut into pieces.

And peel and slice the shallots.

Then you sweat them.

When that is done throw it all into your mixer. Swish!!

And then you add the cream, let it all simmer for some minutes.

Dinner is ready!

1,

2,

3,

5,

6,

Eataly

I went there to finally learn how to make pasta! We were a nice little group of people that actually learned how to do it! Amazing, never thought I would manage to;)

Our teacher, Roberto was a great and fun teacher at Eataly’s La Scuolo.

He had a great patience, and made the best sauce for the pasta! Because when you master the art of making pasta then you all have a nice lunch togerher!

So now I have been to one of their classes, and now I have to figure out which one I should go to next!

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!!

Sausage Stroganoff

The perfect dish when you are lazy. And you can use halloumi instead of sausage! Fry it a bit before you add it to the sauce!

In Sweden we use a bigger sausage called falukorv.  The sausage is made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and some mild spices. It is a cooked sausage, so you can eat it cold. I normally fry it, or put it into the oven with some cheese.

But back to Sausage Stroganoff.

Ingridients;

400-500 gram sausage, preferably Falukorv into slices.

2 finely chopped yellow onions

2 dl cream

1 dl water

1-1,5 Table spoon of tomato purée

1 table spoon Soy sauce, chinese

And some oil for cooking

What to do;

1,Fry the sausage in the oil in a saucepan for about 5 minutes. Add the onion and fry for another minute.

2, Add cream, water, tomato puree and Chinese soy sauce. Cook for about 10 minutes. You can add some wheat flour to make the sauce thicker.

3, Add salt and pepper as you like

Serve with rice or pasta and some salad!

Enjoy!

Gong Bao Ji Ding

Or The English name, Kung Pao Chicken. Kung Pao Chicken is one of my favourite dishes from China, and when you cook it make a lot, because it is hard to stop eating;)

It’s a Sichuan dish. The name comes from Ding Baozhen that was called Kung Pao. He used to serve this dish, and people started to call the dish after him.

Ingredients;

900 grams (2 pounds) of chicken breasts, or legs. Cut into small cubes.

2,2 dl (1 cup) of fried peanuts

4 spring onions, the white part. Cut it into small bits.

8 dried chilli peppers ( or as many as you want, it’s according to your taste.

Cooking oil

2 teaspoons Sichuan pepper

A pinch of salt

!!!If you are using Sichuan peppercorn powder, add it along with the deep-fried peanuts.

When frying the Sichuan peppercorn, use low heat and be patient. Over-fried Sichuan peppercorn brings a bitter taste!! Ok?!?

Marinating

a small pinch of salt

4 tsp. dark soy sauce (for coloring)

2 tbsp. Rice wine

4 tsp. cornstarch

The Mixed Sauce

1tablespoon dark soy sauce

2 tablespoons of light soy sauce

a small pinch of salt (around 1/2 tsp.)

5 centimetres (2 inch) of grated ginger

2 tablespoons chopped green onion

4 garlic cloves, finely chopped

4 tsp.cornstarch

2 tablespoon vinegar

4 tablespoons water

3-4 teaspoons of sugar

Cut the chicken into little square bits. Transfer the chicken to a large bowl and marine it with salt, soy sauce, cooking wine and cornstarch.  

Cut the spring onion into thin slices, and slice the ginger and garlic.

Heat up the oil in the wok until hot, add the chicken cubes. Fry until all of the chicken cubes begin to change color.

Transfer the chicken cubes to a plate for a while. Add Sichuan peppercorn and dried chili pepper, and fry until aromatic. Add the garlic, ginger and half of the scallions. Quickly fry to mix well.

Add the chicken again.

Stir the sauce, and then pour it in and mix with the chicken in the wok.

Fry until the sauce is well coated. Mix with the remaining leek onion white sections and fried peanuts. Finished!

Serve with rice.

I used Chili flakes in this one. Because my daughter doesn’t think it’s spicy then;)

Restaurant China

Is a real chinese restaurant in Stockholm. After 7 years in China, I like to get some good chinese food every now and then. And I’m really happy when I don’t have to cook it myself.

At China they even have a Beijing duck owen, I haven’t tried it jet, but everyone that has say’s that it is great. But what I do know is that they have a superb false Beijing duck. What is that you might think, it is shredded pork with spring onions and bean sauce. It reminds you of Beijing duck, and the same sauce is used. And you eat it with bread. The story goes that a grand father couldn’t afford to cook Beijing duck for his son, so he made it with pork instead. And when the grandson grew up to become a chef he was served the real stuff and then got the story behind it from his grand father.

They serve food from different parts of China, and it’s all really good!

I can totally recommend this place!

Adress; Ringvägen 110, Stockholm

Phone +46 8 668 8771

Mail info@restaurantchina.se