Category Archives: Food

Bottled cordial 


I heated the sterile glass bottles for 30 minutes, 125°C;

Boiled the sifted cordial;

Put the bottles in a preheated sink; 

And ladled it into the bottles and capped them. 


Tastes sweet, flowery and nice! 
Next year I’m trying lilacs too 🙂


Rosebay willowherb cordial 


I’ve tried something new. 

My garden has quite a few rosebay willowherbs, and I have read about people making cordial from the flowers. I found a recipe and decided to try for myself. 

  • 150 g flowers 
  • 1 sliced lemon
  • 1 l water
  • 7 dl sugar

First of all, 150 g flowers are a lot! About two litres, actually. I picked 50 g  a couple of weeks ago, but I gave up because I’m a slow picker and the plants were not yet in full bloom. 50 g flowers in the freezer. 

Today I got a little help from my friend, and with the handful of flowers mum gave me earlier this week, we reached 150 g!

The bluest are the frozen ones, the pinkest are fresh. A sliced lemon is at the bottom of the glass roaster. 

Because of the next step, a roaster is essential. Boiling simple syrup is hot and you will need a suitable container for it. 

Next step: making simple syrup. 

1 l water, 7 dl sugar, heat and stir until all the sugar is dissolved. I let it boil for a couple of seconds before I took it off the heat and ladled it over the flowers and lemon. 

This is what it looked like. The smell reminds me of sugared tea with lemon. 

A couple of hours later, it had cooled enough to get a new home in the fridge. The colour is now this:

It’s supposed to stay in the fridge for five days before I filter out the flowers and the lemon. 

This is my first try, and I’m looking forward to the result. Looks good so far. 

I think I will use a couple of plastic bottles and freeze the cordial. Unless my brilliant brother comes up with a better plan of preservation 🙂

Will give a little update when I’ve tasted and hopefully bottled it. 


Fishing


This is why the ducks won’t come up to feed amongst our water lilies:

This pike was 500 g without head and guts, and is currently residing in my freezer alongside the cod from yesteryear. 

I’ve never caught a pike before! I don’t know how to use it. 


The only way


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Can’t risk cheesy fingers!


“Hasta la Pizza”


Pizza on a stick?

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Seriously?


December Sunday


Little Black Missy didn’t like the full house yesterday. She spent most of the day in the shoe closet, and kept hissing at us when we tried to get her out.

She was very loud the following night, and insisted that going out was a brilliant idea. And now she is gone. Again.

Last time we found her, and she had a 3 cm gash in her lower lip, and had to get stitches and antibiotics for 12 days.

I really hope she fares better this time around.
We made the rum-raisin fudge today, rather than yesterday. My brother was in charge of the fudge, and I tended to the rum-raisin. wpid-shot_1417357293203.jpgTastes good, but I need to work on the rum-raisin balance. A bit too much raisin and not enough rum, I think.

And as an afterthought not related to any of the other stuff; why do I always expect people to be sensible? It always ends with me being even more disappointed in humanity than I was before.


I do as I like!


Having a McDonald’s burger and a coke for dinner, and candy sticks, Skittles and Pop Rocks for dessert on a regular Wednesday;

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That’s the fun part of being an adult!


Dinner for one


I went for the sweeter dinner today.

IMG_6740 (640x480)

1 dl rolled oats
2 ,5 dl milk (or water, if you prefer that – less rich)
1/8 teaspoon salt

Simmer 5-10 minutes, see how thick you like it
Add the salt when it’s done. Salt is essential for the taste,
whether it’s savoury or sweet porridge you want.

Add whatever extra you want.
I added raisins from the beginning, and half an apple towards the end.
Banana on top, and honey as sweetener.
I like my oatporridge with milk.

Time: 10 minutes, all done. The washing up too.

IMG_6741 (640x480)

Porridge is underrated.


Limited edition


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Never ever let a minty chocolate pass you by.

The Daim Mint Limited Edition was well worth the money 🙂


Trying something new


I was listening to Celebrity Masterchef 2013 (UK) while working yesterday, and I desperately needed to make something eatable for dinner.

I had no idea what to make, and thought about absolutely every savoury thing that would make my mouth water. I stumbled across a pie-base where I only had to add water and butter. I’ve never made pie before, and although I really wanted to make everything myself, I didn’t know how to make the crust dough from scratch.

This was fairly easy to do, and I think it tastes good.

Recipe bacon-asparagus-broccoli-pie
Preheat oven to 200*C

Crust
Mix, suitable for form 26-28 cm

Bake for 5 minutes

Filling
Asparagus
Broccoli
Spinach
Champignon
Bacon
Eggs
Butter (for the spinach)
Mozzarella
Salt
Pepper

The amount of the ingredients have to fit in the form, obviously, and the proportion of the ingredients may vary from person to person, day to day.

I started with the veggies, and parboiled the asparagus and broccoli in salted water.
I heated the spinach with butter and let most of the bubbling water evaporate.
Then I spread the veggies over the crust.

I bought a piece of bacon and sliced and diced it. Quickly stir-fried with a chopped champignon, and put that in as well (see fig.1)

IMG_6151Fig. 1

Then I sprinkled the whole thing with mozzarella (fig. 2)
IMG_6152Fig. 2

Mix egg, water, salt and pepper. 1 table spoon of water per egg. I use the Tupperware Classique Shaker for this task. Absolutely perfect every time.
I needed 5 eggs and 5 tablespoons of water to fill the whole shebang (fig. 3)
IMG_6153Fig. 3
Then it goes in the oven, and bake for approximately 35-40 minutes
IMG_6154
Out of the oven.
IMG_6155
Ready to eat.
IMG_6157
I surprised myself. This was absolutely plain sailing, and it tastes (and looks) good.
The ingredients themselves are full of flavour, and needs very little extra seasoning. Unless you want to, of course.
I might have been a bit tough on the salt this time, and I really don’t know how salty the bacon was. Never tasted it.
But over all, a pleasant thing to add to my recipe list.

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