Perhaps these ought to be called bastard or fake ricciarelli, if they can be called ricciarelli at all. Real ricciarelli are meant to be this beautiful, and not have white chocolate anywhere near them. Perhaps think of this as the rural cousin of the ricciarelli, with a weird accent, ugly dress and too much make-up. The white chocolate adds an almost buttery base to the fresh and sweet almond crispness of the biscuit, and they are perfect snack size for your afternoon coffee. They are also quick and easy to make!
For the recipe, which is based on this Swedish post, you need:
- 250 g almond flour
- The peel of 1/2 lemon
- 150 g sugar
- 2 egg whites
- 1 drop of bitter almond extract
- 100 g white chocolate
Start by mixing the almond flour and half of the sugar in a bowl. In a different bowl, whisk the egg whites into a foam , then add the other half of the sugar, whisking along until you have a shiny kind of meringue base. Carefully add the lemon, almond-sugar mix and almond extract. You’ll get a sticky mix, which you can shape into little rounds or whichever shape you prefer (these are the quick and dirty sort of ricciarelli after all). Put them into the oven at 160 degrees for no more than 10 minutes, and keep a careful eye when they bake as they easily dry up. Take them out of the oven and let them cool whilst you melt the chocolate in a water bath. Dip the bottoms in the chocolate (or smear it on if that’s easier), and then let them rest on a sheet of baking paper. If you’re the restless kind, you can hurry up the stiffening of the chocolate through putting them in the freezer.
Enjoy a handful of them with your afternoon coffee.
- 500 g hot smoked salmon
- 5 king Edward potatoes (or some other soft kind, this is important as it draws up the dressing)
- 3 large green apples
- 1 lemon squeeze (for the water you put your apples in if they’re waiting around to be mixed in the salad)
- 5 tbsp rapeseed oil (as mentioned in previous posts, olive oil is not at home with Swedish flavours)
- 2 tbsp white vine vinegar
- 1/2 tbsp dijon mustard
- Salt to taste
- Pepper to taste
- 1 large bunch fresh dill, finely chopped
- 1 pack of chives, finely chopped
Start by peeling and cutting your potatoes into the salad size you prefer, then boil under a careful eye as they really shouldn’t be overcooked – King Edward is a sensitive sort for this. In the meantime peel, core and and thinly slice your apple slices, and put them in a bowl of water with little lemon juice in it to keep them from browning. Make your dressing by mixing everything but the finely cut herbs in a jar, and give it a good shake. Then add the herbs, and put to one side. If the potatoes are done at this point, you may want to mix them with your drained apples and softly mix in the dressing (be careful not to crush the potatoes whilst doing this). If you want the salad to look pretty, cut out a beautiful part of the salmon and place on top of your potatoes and apples, with some dill decorating it. However, it tastes better if you – again, carefully – mix it all together as the round smokiness of the salmon then infuses with the apple.
Serve with some rye bread and blonde beer. Enjoy.
Just look at that beauty.
One of my favourite things about Sweden is going foraging. But since foraging season has barely started, this past month back in Sweden I’ve had to go foraging in the freezer box instead (where last seasons foraging finds are kept) which then led to this mix of traditional New York-style baked cheesecake and wild raspberries. If you’ve ever tried wild raspberries you will know that they are incredibly different from commercially grown ones, and have one of the most floral and sweet yet full-bodied flavours of the forest (indeed so strong that my mum won’t eat them because she finds them over-powering). So they really add something to a voluptuous and creamy New York cheesecake. But you can, of course, melt any berries you like on top of this cake, it will still taste divine. Just be prepared – this cake doesn’t take up much of your time, but it takes a long time to make, and it HAS to be given its time in the fridge or you will be sorely disappointed.
I kind of followed Nigella’s recipe for this cake, and for the base, you’ll need:
- 250 g digestive biscuits (guess it’s meant to be Graham crackers but they’re impossible to get a hold of in Sweden)
- 150 butter (melted)
- 3 tbsp sugar
- 3 1/2 dl sugar (225 g)
- 2 tbsp cornflour
- 600 g cream cheese
- 6 eggs yolks
- 6 egg whites
- 3 heaped teaspoons vanilla sugar, or 2 teaspoons vanilla extract
- 150 ml full fat cream
- 150 ml sour cream (I used Swedish gräddfil, it worked just as well)
- the zest and peel of one lemon
- 1/2 tsp salt
- Wild raspberries
- 2 tbsp sugar
- 1/1 tbsp cornflour
If you know me, you’ll know that I have a love/addiction relationship with sushi. I am not really sure when this started, but for a few years now I have been completely in love with Japan’s most famous export. While there are many good places for sushi in London, Birmingham, where I lived for three years, was a bit of a no-sushi-land. Since I couldn’t really afford (or justify) coming to London every weekend to get my sushi fix, I had to learn how to make it at home.
It might seem complicated at first, impossible even (and you might end up eating sushi at 2AM when you started at 7PM like when I first made sushi), but with a little preparation making sushi at home is not that difficult and is definitely worth it. So prepare yourselves, and embrace the sushi chef in you*
What you will need, for two people :
For the rice (double the recipe if you want to stuff yourself with sushi like me):
- 250 grams of sushi rice (you can find this in most supermarkets these days and in all Chinese supermarkets in Chinatown).
- 340 ml of cold water
- 60 ml rice vinegar (again available at most supermarkets and at all Chinatown supermarkets).
- 30 ml Sugar
- 5 ml Salt
- 250 ml of water
- 30 ml of rice vinegar
- 5 ml of salt
- Sheets of Nori (available at some supermarkets, the Japan Centre, and most supermarkets in Chinatown).
- Sushi rolling mat (same as above).
- Your choice of very fresh fish: I am using 200 grams of tuna and one small mackerel (the easiest one to cut and use is salmon). It is essential that the fish is fresh, otherwise you are going to get tasteless and weirdly textured sushi.
- Your choice of vegetables/fruit: I am using avocados, but cucumber or mango are great too.
- You choice of condiments: I am using sriracha chilli sauce and mayonnaise for the spicy tuna rolls and spring onions.
- Wasabi (you’re not going to get the real thing outside of Japan so just buy any you can find).
- Soy sauce
I hope I have managed to turn everyone into sushi addicts by the end of this post! And please feel free to ask any questions – I am always happy to help a fellow sushi lover.
*I do not in any circumstance consider myself a sushi chef or a master in the art of sushi making..If you are either Japanese or a sushi chef please do not feel insulted by my attempts. It might not be the perfect recipe and might not follow every tradition you’re supposed to, but I really really like sushi and this is the way of making it at home.
This cakes really melts in your mouth, because it contains no flour. It contains no flour because it is Nigella’s cake for passover. However, flourless, eggless and yeastless as it is, it is absolutely delicious and therefore you should make it. Imagine a dense, slightly coarse mousse made out of tart apple and ground almonds. This looks like a cake but in fact it tastes very little like one, and therefore I love it (because most of the time I don’t really like cake). It should be noted that this is the kind of cake I make when someone else is paying for the ingredients: almond flour is expensive (but so incredibly flavoursome and lush to bake with) and 8 eggs for one cake may seem a bit frivolous (although as a southern Swede I feel some affinity with this*). But it’s a winner for special occasions (or if you need to make cake for a gluten-allergic, with different frosting it could definitely pass for a posh birthday cake). You will need the following ingredients:
- 376 g almond flour
- 250 g sugar
- 8 eggs (!)
- 3 apples
- 1 lemon
- Flaked almonds
- Pearl sugar (optional; Swedish topping as described in this post)
- Plus a spring form, baking paper and a food processor/mixer for making it. Lacking this it might be difficult to make. Although perhaps one can experiment with muffins tins and stuff.
Start by melting the apples together with the sugar and some lemon juice on the stove. While they are bubbling away, mix all your other ingredients (apart form the pearl sugar and flaked almonds) in the food processor (if you, like me, only have a mixer, you can pre-mix the stuff in another bowl and the blitz as much as you can get into the mixed bit by bit). The apples should be a bit cooled down lest they start cooking the eggs prematurely, so after they’ve softened ont he stove for ten minutes you may want to create a makeshift cold water bath int he sink to speed up their cooling process before you mix them with the rest.
Once you’ve blitzed all your ingredients and put them in the cake tin (greased and lined of course), put it in the over at 180 degrees for about 45 minutes. The result will be a bit gooey and wet, but it’s meant to be. Nigella says to eat it whilst it is stilla little bit warm, but I actually preferred it two days old. It’s so juicy the concept of “stale” goes nowhere near it.
* Swedophiles may be interested to learn that old southern Swedish cooking usually involved obscene amounts of eggs. Partly this was the result of an attempt to distinguish southern cuisine as rich in eggs, cream, and butter from that of the starving North, and particular the bastard Stockholmers. (The Treaty of Roskilde making Skåne Swedish was signed in 1658, but not everyone is over it yet).
I must admit I knew about Franco Manca for almost two years before visiting for the first time last week. It’s not that I don’t like pizza or that Chiswick (or Brixton) is very far from where I live. What happened is that since I’ve moved to the UK I have not yet encountered a decent pizza, let alone a decent Italian pizza (there is an exception to this – an amazing butternut squash and caramelised onion pizza at bar room bar in Birmingham two years ago… unfortunately it was a special and I never tasted it again)*. I mean I lived in Brussels for almost ten years where Italian restaurants and amazing simple pizzas are a common sight in every neighbourhood. Even in Lisbon, a place not wildly known for its breadth of Italian restaurants, I can direct you to at least 3 very good pizzerias. And so… after three years of failing to find any good pizzas, I had kind of forgotten about it. The other day, while shopping around Chiswick High Road I passed Franco Manca and saw lots of people having what seemed like great pizza in their outside tables. My faith in pizza was almost restored and I decided to come back later in the week… and I am so happy I did.
We were greeted by a huge pizza oven and hams and garlic hanging from the ceiling and were seated quickly. We started with the two panouzzi (flame baked bread) – one with Serrano ham from Brindisa and the other with artichokes, mozzarella and sundried tomatoes. While the ingredients were fresh and incredibly tasty the bread was more flame than baked. However, I think I would have this again just for the toppings. This was followed by a glass of Madregalo Rosso (a combination of Sangiovese and Montepulciano, two of my favourite grapes) which was very good – if a bit too light – and great value at £3.30. We quickly moved on the main event of the night, the pizza…
Mr Salted Cod went for a tasty Ham, Mushroom, Ricotta and Mozzarella pizza, while I stuck with more classic flavours in what can only be described as puttanesca on a pizza – olives, capers, anchovies and tomato – with the addition of mozzarella. As you can see in the picture this pizza ticks all the ‘perfect pizza’ boxes: fresh and simple ingredients, puffy crust, charred bits and thin base. My ‘puttanesca-like’ pizza was incredible – a perfect mix of salty from the anchovies and olives and sweet from the tomato sauce and the cheese. While I liked the other pizza too, I prefer to stick to more classic flavours when it comes to a tomato-based pizza (I just think it goes better with the sauce). On top of this, this pizzas tick the extra ‘perfect pizza’ box, price! At less than £7 each this is what I expect a pizza to be – fresh ingredients, thin crust and an acceptable price tag, just like in Italy, Belgium or Portugal. So thank you Franco Manca for restoring my faith in pizza in the UK – I feel like this will become my local.
Franco Manca Chiswick
144 Chiswick High Road
Rating: 9 meatballs out of 10.
*Also I must admit that I have had some very good pizzas from
Osteria Basilico, but these are quite expensive and I only have them as a takeaway so don’t really count as a great pizza.
EDIT: Osteria Basilico and Basilico the delivery service are not the same, sorry for the misunderstanding.
A few weeks ago I was finally back in Brum, city of dreams for a curry loving food blogger. Who cares about abandoned warehouses, ugly motorways and the worst accent in the country when you can eat like a Mughal Queen for less then a take-away pizza in London? Apart from the excellent curry houses Sundarbon, Jyotis, Desi Express, and Miss Salted Cod’s Favourite Chamon (a curry-mini guide to Birmingham will be on the blog shortly), Al Frash truly stands out among the lot. And I’m far from the only one raving about this pearl…
Al Frash is quite brightly lit and not particularly cosy, but it is incredibly friendly, and the atmosphere is loud and cheerful – it’s BYOB like most curry houses in Birmingham. If you don’t book in advance you may have to wait a moment for a table, in which case you’ll be seated in the waiting area to read reviews and newspaper clippings about the chef Azam.
We visited on a Saturday night but were seated rather quickly. Our slightly hungover selves were incredibly grateful for the jugs of water quickly placed at the table, as well as the popadoms with chopped onions and raita. Of course, this is standard for curry houses, but at Al Frash you aren’t charged for any of it, and you get their excellent sweet and hot tamarind sauce instead of some boring mango chutney.
For starters we ordered a mixed grill to share, which came at £12 but was well worth it. We were given tender masala fish, savoury onion bhajis, succulent lamb chops and hot tandoori chicken wings and thighs. It was all delicious, hot and spicy, and steaming fresh off the grill. With a refill of the delicious tamarind sauce and cooling raita we politely licked our fingers to the very last bit.
Our mains took a while, however the service was attentive in the meantime so we did not mind. There was a birthday party of probably 30 people being served before us and we were quite impressed by the speed by which the cheerful waiters managed to get food out to everyone, especially seeing how one of the slightly intoxicated guests from the birthday party insisted on helping on serving it, for which they had given him a waiters outfit and all. When our mains did arrive they all came in sizzling balti dishes, as is the custom for Birmingham curries – after all it was here the balti style of cooking gained its fame. Jessi was not entirely happy with the strong masala flavour of her achar gosht (lamb with pickle), but one of the waiters quickly picked up on this and had it back to the kitchen for a change. When it came back a few minutes later (with some extra rice for comfort) she was pleased.
Me and Beth had an amazing dish called afrodisia, made out of finely chopped king prawns and chicken mixed with plenty of coriander and oyster mushrooms in a hot green chili sauce. It sent me sweating but also smiling like a drunk out of food happiness. Amy had a sweet and sour chicken Pathia, and Aurelie a really strong chicken Jalfrezi. They were all lovely and hot, and together with the truly massive, almond-filled and honey drizzled Peshwari naan we ordered to share we really felt quite satisfied. “Large naan” does not quite do it justice in terms of its size, as you can see from the photo at the top. Despite it’s terrifying size, it is velvetly soft but crispy in the bottom, so if I came back I would go for the big size and just not get any rice.
To the food we also ordered some mango lassi (soothing my burning tastebuds) and coke which was cheap at £1/can. If you fancy some beer or wine to your dinner, the staff will recommend a nearby off licence.
The best thing about Al Frash is not the food – although the massive naans, grill starters and Afrodisia dishes are absolute beauties and worth the journey on their own – but the familiar service and the atmosphere inside the restaurant. The waiters are engaged and helpful, advice about your dishes and clearly take the food very seriously. Watching the birthday party leave, we noticed that everyone gave the two main waiters either a handshake and a “cheers boss” or hug and peck on the cheek. The waiters also made sure all us girls came home from the restaurant safely in a pre-booked cab. Finally, for all this loveliness Al Frash is also very cheap – we ended up forking up less than £15/each for the whole meal. Therefore, we jointly awarded it 9 meatballs out of 10.
Being back in Sweden for a month with blizzards and temperatures reaching -5, making healthy salads to become beach fit has felt very far away. Instead I’ve been stuffing myself with hearty stews and kebabs (Malmö kebabs are legendary).
However, I found an interesting ingredient in my dad’s fridge: Sweet liquorice sirup. I have no idea what it is but think it’s meant to go on ice cream. However, I found out it also works as a great ingredient in salad dressings. With some inspiration from this dish, I decided to make a beetroot and liquorice salad, warm, weird and filling in the windy Swedish spring, but also very healthy.
Mixing beetroot with liquorice gives a very interesting flavour and it might not be to everyone’s liking, however it is definitely worth a try. I’ll be making this again.
- 5 beetroots
- The leaves of those beetroots, cleaned with the stems cut off
- Some salad leaves – I used some crispy iceberg.
- 2 eggs
- Bulgur or cous cous
- 2 tsp liquorice sirup
- 3 tbsp vegetable oil (I prefer rapeseed oil for Swedish cooking. Olive oil doesn’t go well with this, as the flavour is too strong)
- 2 tsp sugar
- 1 tsp salt
- some ground ginger
- the zest of half a lemon
Start with chopping off the leaves and ends of the beetroots, quarter them and then put in plenty of unsalted water to boil for about 40 minutes.
In the meantime, make your dressing by mixing everything that goes in it. The liquorice sirup is very sticky and can be difficult to mix with the rest. I solved this by putting the container I was making the dressing in in a hot water bath. So if you use a jam jar, Jamie Oliver-style, for making your dressing, just lower the bottom end into the boiling beetroot water for 20 seconds and then give everything a good shake. Cook your bulgur in some salted water and drain. When the beetroots are coming close to being done, blanche the leaves in some salted water so they soften. Then mix the beetroots, salad leaves, beets leaves, bulgur and dress it whilst it’s still warm. Fry two eggs in a pan and place on top of the salad. Done!
As most Portuguese girls when it reaches March/April I go into beach-prep mode. I know it all sounds very superficial and silly but if you’ve lived in a country where the sun shines 80% of the time and people start going to the beach as early as March you know there is some preparation ahead of that…haha. Whether you’re on beach-mode like me or are just looking for some alternatives to butter on toast (my most favourite breakfast) here are some slightly healthier breakfast ideas (no none of them include eating just carrots or juicing…):
Easiest breakfast ever! All you need to do is fry and egg or two (you could poach it to be even healthier but I love the combination of the salty fried egg and tomato), slice one big tomato and season with lots of salt and pepper. I sometimes add a piece of toast to this.
This breakfast asks for a bit more prep but is fairly easy too. You will need around 60 grams of smoked salmon (or two slices of ham), a whole avocado sliced, a poached egg and, again, lots of salt and pepper. If you’re a bit weird like me you can add a bit of tabasco or chilli sauce to the avocado…yum! This also works with a whole mango, sliced.
Home-made granola with Greek yoghurt. (Sorry no picture!)
While this might seem like a lot of effort you can make the granola ahead of time and it lasts for a really long time. For the homemade granola you will need:
- 500 grams of rolled oats (you can buy big bags at big supermarkets).
- A handful of dried nuts
- 50 grams of butter (this might not seem very healthy but is much healthier than ready-made versions)
- 3/4 tablespoons of honey
- Some cinnamon (optional)
All you have to do is melt the butter and then mix it with everything. The mixture then goes in the oven at 180 degrees until it looks golden. Then all you have to do is wait for it to cool down and put it in a container. Serve it with Greek yoghurt, some honey and whatever fruit you have lying around.
Make sure you have some fatty meals the rest of the day to balance out all the healthiness…
This is perfect summery picnic food as it’s almost more delicious cold than hot. Smoked salmon pie is my farming gran Svea’s recipe, but it’s been quite changed here to adapt for what’s available in England. It is still delicious, though. Large cubes of gravad lax is too expensive in London to make pie out of – or to be eaten by students full stop – so we made it with sainsbury’s smoked salmon trimmings instead. The pie crust was the same Read the rest of this entry »