Monthly Archives: January 2025

Biff Bourgogne

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  • 5 bottles of burgundy wine (2 to the pot and 1 to the cook and 2 to the company)
  • 2 kg King Edward mealy potatoes
  • 100 gr smoked pork belly (bit)
  • 2 stora morötter
  • 200 gr small yellow onions or shallots
  • 200 gr champinjoner
  • 4 MSK rapsolja
  • 5 cloves of garlic
  • 1 cups flour
  • Salt, pepper and a sugar cube
  • Parsley stalks, laurel, 1 kvist timjan
  • Green beans
  • 200 gr diced side pork
  • 200 gr small onions
  • 1-2 pots of parsley
  • Red milk for the mash
  • 3-4 dl Calf fund

The stew should be piping hot, really hot !
Fry the meat in oil, not butter, let it simmer, do not stir because then the meat will start to cook instead of browning
Brown the meat in several batches
Divide the mushrooms 2 parts and into the pot
Remove the rind from the pork loin and throw it into the pot (remove later before serving)
Dice up the side pork and into the pot
In with all the spices
Add flour if you want a slightly thicker sauce
In with 2 Flarror wine and 3-5 share calf fund

Cook everything for approx 3 hours.

Everything can be prepared up to the side dish, which means frying hericot verts in butter, browning the scallions, roasting the side pork and garnishing with the parsley.
Cook mashed potatoes on King Edward or almond potatoes

Double fund

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You do

  • 1 kg oxtail, sawn into pieces
  • 1 yellow triple, in large pieces
  • 1 Carrot, in large pieces
  • 1 stjälk pale celery, in large pieces
  • cooking oil for frying

Do this

Roast the oxtail in the oven 200 degrees approx 45 min until the pieces are golden brown. Make sure you have plenty of space between the pieces of meat so that the heat can reach around all the pieces.
Roughly cut the vegetables and pour a little oil over them. Place the vegetables in the oven with the oxtail.
After 45 minutes you take out the meat, at the same time increase the heat in the oven 225 degrees and the vegetables are roasted in 5-7 mine.
Place the meat in a large saucepan and cover with water. Whisk out flavors and cloud out the mold with a little cold water, pour the liquid into the pan.
Boil the meat and skim off the surface with a ladle.
Take the vegetables out of the oven and place them with the meat in the saucepan, make sure the liquid covers meat and vegetables. Let meat and vegetables cook in 4 hours without a cap.
Always fill with water so that it covers the meat during cooking.
After 4 hours of cooking, you should be able to easily separate the meat from the bones.
Strain off the stock. Boil off liquid until you have about a third left. Then the flavors are concentrated, the stock is ready for your sauce and takes up less space in the freezer. From the meat you have left, you can make a good beef tail stew!

    Silk baskets sink, Quadra

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    My sieve baskets at home in Östis in the sink

    It is possible to get hold of new sieve baskets. Take a walk to the nearest hardware store, e.g. Beijer Construction, Bauhaus, Optimera or XL-Bygg, then they can help you with new sieve baskets.

    Art.nr: 79140 (silk basket for Quadra)

    That's how far I hit my golf clubs

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    Length in meters

    46gr Pitching wedge ,

    100% = 115-120

    75%     = 95-100

    50%    = 75-80

    50gr Gapwedge

    100%  = 95-103

    75%    = 77-85

    50%    = 65-70

    54gr Sandwedge

    100%  = 88-92

    75%     = 72-77

    50%    = 42-45

    58gr Lobwedge

    100%  = 78-85

    60gr lobwedge

    100% = 70-75

    75%   = 50

    50%   = 35-40

    Iron 9

    100% = 125-130

    Iron 8

    100% = 135-145

    Iron 7

    100% = 145-155

    Iron 6

    100% = 155-165

    Iron 5

    100% = 165-175

    Metal 4

    100% = 180-200

    Metal 5

    100% 210-220

    Spoon

    100% 225-235

    Big Dog

    100% = 235-270

    Bea

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    Ingredients

    • butter 250 gram
    • schalottenlökar 2 pieces
    • kvist färsk dragon el inlagd på burk 1
    • hela vitpepparkorn 8 pieces
    • rödvinsvinäger 0.5 deciliter
    • Water 0.5 deciliter
    • yolks 4 pieces
    • chopped parsley 1 matsked
    • hackad färsk dragon 1 tbsp
    • salt and pepper

    Bearnaise sauce is very easy to make if you just get the hang of it.
    Lättast att lyckas med superb bea är att försöka hålla samtliga ingredienser på samma temperatur

    Do this

    Börja med att smälta smöret på svag värme i en kastrull. När det är smält så ta av kastrullen från plattan men håll det fortfarande varmt.
    Finhacka schalottenlöken och lägg den i en ny kastrull tillsammans med dragon, vitpeppar, vinäger och vatten. Koka upp och låt det reduceras till ungefär hälften.
    Sila sedan av den reducerade lökskyn i en ny kastrull som står i ett vattenbad med hett vatten.
    Rör ner äggulorna i skyn och vispa tills såsen tjocknar.
    Tag nu bort kastrullen ur vattenbadet och häll sakta i det smälta smöret i en fin och tunn stråle under vispning.
    Strö i lite hackad persilja och dragon, Season with salt and pepper.

    Ceasarsalldsdressing

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    • • 4 sardellfiléer
    • • 1 clove of garlic, riven
    • • 1 dl riven parmesanost
    • • 2 teaspoon squeezed lemon juice
    • • 2 dl majonnäs
    • • salt and freshly ground black pepper

    Ger ca 3 dl dressing

    Do this

    Put mayonnaise in a bowl.
    Season the mayonnaise with a grated clove of garlic.
    Chop the anchovies and add them
    A few strokes of the pepper mill and you get freshly ground black pepper.
    Add the Parmesan cheese and squeeze in the lemon.
    Dilute with a little water to find the right consistency, the dressing should not be too stiff.

      Chicken Thai

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      Do this:
      Mix the marinade (sesame oil and down)
      Cut the chicken into strips or pieces and put them in the marinade to soak for at least an hour
      Fry the chicken in cooking oil for a couple of minutes. Salt and pepper. Pour in milk and cream. Let boil 3-4 minutes, season with chili flakes and salt
      Serve with salad and jasmine rice

      BROTHER OLLES CRISPY GINGERBREAD COOKIES

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      2 large rolls of gingerbread dough

      Olle is a legendary gingerbread baker from Gothenburg. They are reminiscent of the gingerbread cookies from the Gothenburg bakery - crisp and delicious - but these are without oranges. The trick to making the gingerbread cookies really crispy is to roll them thin and bake them on buttered baking sheets. Baking only takes a few minutes, because the cookies are so thin. Then store them in an airtight jar at room temperature. This recipe makes two substantial rolls of gingerbread dough, so it should last all Christmas and for several gingerbread cookies. One tip is to give some dough as a gift to someone; it is usually always appreciated with a good homemade gingerbread dough at Christmas time. I use an electric bread/meat slicer and have the thickness set to very very thin.

      YOU NEED

      • 400 g room temperature (mjukt) Swedish Butter
      • 550 g strösocker
      • 3 dl light syrup
      • 1 ¼ cup whipped cream
      • 1 ¼ cup water
      • 4 tbsp Leila's Gingerbread Spice
      • ¼ dl freshly squeezed lemon juice (1 small lemon)
      • 3 teaspoon bicarbonate
      • 1 360 g (21 dl) flour
      • melted butter for brushing the baking paper.

      WHAT TO DO

      1. Stir the butter in a dough mixer with the sugar, add the syrup.
      2. Boil cream and water together Leila's Gingerbread Spice. Allow to cool slightly and then mix with the butter mixture. Add the lemon juice.
      3. Mix the bicarbonate with the flour and add a little at a time to the butter mixture so that the flour is kneaded in gradually.
      4. Make two large rolls of the dough on a baking table and wrap it in plastic film (the dough will be quite loose but will then set in the fridge as the flour swells). Let it rest in the fridge at least 1 24 hours, but preferably longer.
      5. Preheat the oven to 220 grader, hot air.
      6. Roll out the dough very thin on a floured board.
      7. Cover a tray with baking paper, brush the paper with melted butter. Add the gingerbread cookies.
      8. Bake the gingerbread until golden (not too long, then they become bitter) in type 2-3 minutes and let them cool on the tray.