Skiing in the winter holiday

Posted on 25 February 2013 by Sunkans links

Finally bir a little skiing on winter vacation. It gets your replay this year, namely Romme Alpin outside Borlänge. As usual, we will stay with dear friends in Falun. It's been a while since we met now and it will as usual be nice and fun.

I promised to cook some grub, it is in any case sunkans lasagne for dinner one evening which is usually appreciated. All tend to be very hungry in the evening when you have been out all day on the slopes. Must remember to take the big thermos flasks we acquired last year, so you can bring some goulash soup on the slopes.

Yesterday I cooked homemade pizza in the Ernst. They were cruelly good. The wife took some pictures the following varieties, one vesuvio Wilma, a potato pizza to me and a spinach with pine nuts pizza to Eva.

I will also take the opportunity to change haljus on the car in the morn morning. It is basically impossible to change light bulbs left front of my car if you can not to unscrew the parts of the engine which I do not want to. How the hell can you design a car so that you have to go in to the garage to change the lights on the car? Here they have not thought of, I can promise. Volvo V70, model 07…not good with Volvo, not good at all.

Be Careful Out There!
El Sunko

Peanut sauce

Posted on 25 February 2013 by Sunkans links

Ingredients:

2 dl peanut butter or 3 cup unsalted peanuts running in blender
1 can of coconut milk, 400 ml
2 tsk röd currypasta, 2 teaspoon sambal oelek or 2 tablespoons chopped fresh red chilli
1 tablespoons sugar
1 msk lime (Optional)
1 tablespoons fish sauce (Optional)

Cooking:

Stir and bring to a boil peanut butter, coconut milk, sugar, lime, fish sauce and chili or curry paste in a saucepan.
Let simmer for anywhere 40 minutes, it becomes taste best.
Season with more fish sauce (salt), lime, chili or curry paste and possibly. half tsp sugar.
Let the peanut sauce to cool before serving.

Some new recipes for fish and some sauces

Posted on 25 February 2013 by Sunkans links

A little beauty recipes from home cooking the books at home

It's potluck dishes naturally, no horsemeat ngn nowhere in sight. Cod loin's a big favorite among all the dishes. Majan can always do and let stand for a couple of weeks in the fridge. Fits much .. among others fresh prawns with avocado and a little lime.

Fried salt herring with onion sauce
Fried herring flounder
Cod with horseradish

Mustard / mustard
Hollandaisesås
Remouladesås
Peanut sauce
Mayonnaise

Happy Valentine!

Posted on 14 February 2013 by Sunkans links

Leila's awesome buns

Posted on 12 February 2013 by Sunkans links

Leilas semlor
1 Kit dough
1 tablespoon cardamom seeds
3cups milk
50 fresh yeast
1 1/2 cup granulated sugar
1/2 teaspoon salt
150 g soft butter
1 organic eggs
11-12 dl flour special

Topping
400 g marzipan
1 dash of milk
8cup heavy cream
Eggs for brushing icing sugar

Homemade almond, 1/2 kg 250 g almonds
2 1/2 cup granulated sugar
1 Kit dough

Interference cardamom seeds finely in a mortar and heat the milk until it is finger lukewarm, 37 grader.

Crumble the yeast into a bowl and dissolve it with milk, granulated sugar, salt, butter and eggs.

Add a little flour at a time and work into a smooth dough. Prover dough in a bowl under a cloth until doubled in 45-60 minutes.

Turn out the dough on a floured table and back out to the desired buns.

Homemade almond
Blanch and peel the almonds.
Mix the almonds to a fine powder in a household mixer.
Add the powdered sugar and mix for 5-7 minutes until it becomes a smooth and warm massa.Semlor
Divide the dough into 18 pieces and shape them into round buns.
Place rolls on baking trays with baking paper with the seam nedår.
Preheat the oven to 200 grader.
Leave to rise in a kitchen towel in 45-60 minutes. Brush the buns with beaten egg and bake them in the middle of the oven for 6-7 minutes.
Allow to cool. Cut off the tops of the buns and scoop out the guts.

Stir guts creamy with grated almond paste and a dash of milk. Fill semla buns with almond paste, pipe the cream over and put on the lid.
Dust with icing sugar.

Pancakes a la Mr. Moberg

Posted on 11 February 2013 by Sunkans links

Number of servings: 4

Ingredients

2 ½ cup flour
½ tsp salt
6 cup whole milk
3 eggs
½ dl clubsoda (or fruit soda)
3 tablespoons butter for frying

Do this

1. Mix flour and salt in a bowl. Pour half of the milk and whisk until smooth.
2. Add the remaining milk and whisk the eggs. You leave the mixture to stand and swell for half an hour.
3. Clubsodan Pour the batter just before frying. Brown the butter in the cake griddle and fry platelets golden brown on both sides.
4. Serve with fresh berries and whipped cream.

Vikingarännet

Posted on 10 February 2013 by Sunkans links

Wilma, I and Eva went to Görveln to check on this year's Vikingarännet. We went out on the ice down to the castle and out onto the plowed path. Unfortunately, there had arisen a buzzard in the path a little further away so the track had dragis about a bit and it was not good for us (that would look at all who fought).

It was now far much further out in the lake Mälaren past us but we saw them all as tiny dots in all cases. We would have had our skates with us but we did not. It was instead a lovely winter walk in just over hour on the ice and in the woods at vatnet.

At the bridge gave the castle to hot and coffee. The chef grilled homemade sausages (spiced with fennel) with homemade hot dog bun which was smarrigt to eat outside in the winter cold.

Maybe next year so we go ngn part of the race anyway.

Borrowed from the image below website