Sunday, November 6, 2011

Coconut White Hot Chocolate

Come over to our new blog to see this delicious recipe.

Thursday, October 27, 2011

Life in Sweden and a new blog

In the last year, Geoff and I have been rather bad with keeping up with our cooking blog. We have been very busy, having moved in January from Melbourne, Australia, to the beautiful student town of Uppsala in Sweden. More recently, we have relocated to Stockholm for the foreseeable future.

I have started a new blog recently, about life overseas, travel and so on, and as such, we won't be updating this blog. But Geoff and I will still be creating recipes, and I have just posted one now, a delicious brown sugar sponge cake with caramel pears.

I hope you can visit us there, where there will be many more wintery recipes in the future.

Mish and Geoff

Monday, July 11, 2011

Hungarian Goulash

After trying Fiakergulasch for the first time in Vienna, goulash was something I wanted to make at home.

The history of goulash has it starting as a herdsman's dish in Hungry. Over time it has evolved into a restaurant dish, somewhere between a stew and a soup.

There seems to be many different variants on how to make an authentic goulash, a little bit like an authentic bolognese sauce. For my first attempt, I am basing my goulash on June Meyer's recipe:

  • 50g butter (or lard)
  • 1L water
  • 1 kg beef cubes (2-3 cm)
  • 2 onions, chopped
  • 2-3 tablespoons sweet paprika
  • 2 bay leaves
  • 4 potatoes, peeled and cubed
  • pepper & salt
  • sour cream to serve

For the dumplings, you need:

  • 1 egg
  • 1/3 cup flour
  • pinch of salt

In a large pot, melt the butter and cook the onions until browned.

Add in the beef, paprika and a teaspoon of salt. On a low heat, simmer the beef in its juices for about an hour. This forms a rich sauce that is the main flavour of the final dish.

Add in the water, bay leaf and a bit more salt. Add in some black pepper to taste. Bring back to the boil, cover and simmer until the potatoes are cooked through and the meat is tender. Around 30-45 minutes.

While the goulash is simmering, make the egg dumplings.

Combine the flour, an egg and a pinch of salt into a dough. Stand the dough for half an hour.

When the dough has settled, make small dumpling balls and drop into the goulash. Once the dumplings start to float, cover and simmer for a further 5 minutes.

Serve with a generous dollop of sour cream and enjoy.

Hungarian Goulash

Sunday, September 26, 2010

Shanghai Scallions (葱油饼) with Smoked Salmon

Shanghai Scallions with Smoked Salmon

Over at the Almost Bourdain blog is a very simple recipe for Shanghai Scallions (葱油饼), a savoury dough like pancake. This is a bit like an up market Australian damper.

They are quite easy to make, and the ingredient list is stuff you likely have lying around the house. After I'd made them a few times, we were looking for something simple for lunch, and tried them as a base for salmon and a bit of dill. Not quite traditional, but very tasty!

To make this, you will need:
  • 250 g all-purpose flour, with some extra for dusting
  • 1/2 teaspoon of salt
  • 110 ml warm water
  • 20 g spring onions, finely chopped from the green part of the onion
  • 50 g vegetable oil
  • smoked salmon
  • cream cheese
  • dill
  • a drop or two of lemon juice

Making the pancakes takes a bit of preparation, for full details, refer to this article.
  1. To make the dough mix the sifted flour and salt, then slowly mix in the warm water. It took a few attempts at making these until I got the dough consistency to my liking, however they still taste great if the dough isn't quite right.
  2. Rest the dough under cling wrap for half an hour or so.
  3. Split the dough into two pieces and then roll out into a quite thin circle. The thinner you get it, the better the pancakes turn out.
  4. Brush the surface of the pancake with a generous amount of the vegetable oil, and sprinkle the spring onions around. This helps the layers form, so don't skimp on the oil.
  5. Roll the pancake and then pinch the ends together. Then flatten slightly and twist into a spiral. (Look at the pictures here).
  6. Flatten the spiral into a pancake. Either use your hands or the rolling pin.
  7. Cook the pancake in a fry pan on medium heat, with some oil, for 3-4 minutes on each side. If the pan is too hot, the outside will burn and the middle will be raw. Cut into wedges and serve.
  8. For the topping, mix together a generous amount of dill and the lemon with the cream cheese. Spread generously over the pancake wedges and top with the smoked salmon.

The pancakes are a great side dish, and with the salmon make a very tasty lunch.

Tuesday, July 27, 2010

Gingerbread Snowflakes

We are back from two wonderful weeks in Sweden - we visited Stockholm, Örebro and Uppsala. We had a fantastic time catching up with old friends and making some new ones.

Here is a recipe for the gingerbread snowflakes I made for my birthday dinner a few weeks ago. Actually I used the same recipe I did for the gingerbread Christmas tree back in December, but I think they are quite a bit cuter than the christmas tree.

I'll just post it here again:

You will need:
  • 1/2 cups of brown sugar
  • 130 g unsalted butter
  • 1/2 golden syrup (or treacle)
  • 1 egg, separated
  • 3 cups of plain flour
  • 1 1/2 tbsp ground ginger
  • 1 tbsp cinnamon
  • 1/2 tbsp ground cloves
  • 1 tsp bicarb soda
  • 200 g icing sugar
  • Snow flake cutter
Preheat your oven to 180 degrees Celsius.

Combine your butter and sugar in a mixing bowl and when smooth separate your egg and add the yoke into the mix and combine. Combine in the golden syrup.

Sift in the flour, bi carb soda and spices and combine with the rest of the mixture.

Knead into a smooth ball and wrap in cling wrap and then place in the fridge for at least an hour, but I would recommend a couple of days so the spicy flavours thoroughly infuse the dough.

After at least an hour (I left mine in the fridge over night), take the dough from the fridge and lightly dust a clean surface with some plain flour and well as lightly dusting your rolling pin with flour as well.

Take a little of your dough and roll it until it is fairly thin, no more that about 4 mm high and put them on trays covered in baking paper and place them in the oven for about 10 minutes until they are golden brown.

Repeate for the remaining dough.

Once the gingerbreads have cooled, it is time to ice them.

For the icing put your left over egg white to good use by using an electric mixer to mix it until it forms fairly stiff peaks and then sift in the icing sugar and combine. Add in a couple of drops of food colouring if you like. I used a couple of different bowls and added red to one, blue to another and left another white.

The icing part took me a looooong time to get the hang of - not only to get the correct consistency for the icing (add more icing sugar for finer details), but also to be able to ice without the snowflakes looking like they had been iced by someone who had just had 7 bottles of vodka. Finally after a about 10 cookies that looked so ugly I made Geoff eat them so they would not see the light of day, I got the hang of it.

I am looking forward to making more soon to practice my icing skills (and because they are delicious!)

Tuesday, July 6, 2010


A couple of weekends ago Geoff and I had a dinner party to celebrate my birthday with some friends. Apart from making a huge pot of glühwein using my recipe, which is a yearly tradition for me, I also made gingerbread snowflakes, tartiflette and bitterballen.

Unfortunately by the time the tartiflette was ready, we were all a little hungry so we did not take photos of it for me to post up the recipe, so I'll just have to make it again. It was divine - how could anything involving the combination of potatoes, crème fraiche, white wine, jambon, brie, garlic, onions and thyme not be.

I decided to also make bitterballen as they are something I loved to eat growing up, but I had been reluctant to make them due to stories of the ridiculous amount of time it takes to create them. This proved to be (relatively) untrue. They took two days to make, but don't be fooled - they were not two full days of cooking or I'd have served dips, Turkish bread, double smoked gypsy ham and cheeses like I did last year - just a couple of hours on both days.

I have used the recipe from the ridiculously amazing book 'Snow Flakes and Schnapps' by Jane Lawson, I took the idea of adding in ketjap manis from this gorgeous food blog, and of course called my mother 15 times to get tips and help from her, plus to check if the recipe sounded like how my grandmother used to make them - and as always changing things around a bit for my own entertainment.

Bitterballen and their longer, larger, more sausage shaped friends kroketten are scrumptious Dutch snacks that have a soft meaty filling surrounded by a crispy coating of fried breadcrumbs. Dip them in whichever mustard makes you happy and life can really not get much better, especially on a cold and rainy night, such was my birthday party (well as cold as Australia can get!).

As with many staple foods around the world, bitterballen were created to use up scraps of things lying around, in this case meat, and reformed into something new and tasty. As such, the cut of meat you use is unimportant, I just bought some diced beef from the butcher.

What you will need:
  • Butter (I used salted)
  • 1 small brown onion
  • 400 g of beef (any old cut will do)
  • 2 crushed garlic cloves
  • 1 tsp of finely chopped thyme
  • 750 ml beef stock
  • 350 ml milk
  • 1 bay leaf
  • ketjap manis
  • Plain flour
  • 5 eggs
  • Bread crumbs
  • Vegetable oil to use to fry the bitterballen
  • Your mustard(s) of choice
Now you will need to begin this the day before you serve them so that the filling has time to set in the fridge overnight.

To begin add a tablespoon of butter to a large pot and fry the chopped up onion until it browns a little. Add in the thyme and the crushed garlic and stir together. Add in the meat and brown.

Add the stock, milk and the bay leaf and bring to the boil and then let it simmer happily away for about 2 hours. Have a glass of wine, read a book, contemplate the meaning of life, or do what I actually did in that time - make incredibly cute gingerbread snowflakes!

Once the meat is falling apart nicely turn off the stove and strain the liquid - making sure to save it in a separate bowl - and place the meat in a large dish. Pull apart the meat using two forks so there are no large pieces remaining.

Place 3 tablespoons of butter in a fry pan and melt. Add in 75 g (or half a cup) of plain flour and combine. Whisk in about 310 ml of the strained liquid and continue until the mixture is beautifully smooth and very thick - this happened so fast and easily for me I thought perhaps I had done something wrong!

Add this sauce to the meat and combine, along with 1 tablespoon of the ketjap manis. You may want to add in a little salt - but for me it tasted really good without adding anything more. Some recipes advocate adding in things such as parsley - which I hate with a passion and have omitted from this recipe - feel free to add this or nutmeg if you enjoy the added flavour.

Make sure the mixture is evenly spread out in the dish and then cover the dish in cling wrap and put in the fridge overnight.

Day Two

By this point your mixture should be well and truly firm - but if it is not, don't stress, it is still not so hard to roll them into balls if it is a little soft - just put a little flour on yours hands first.

Start a production line - put some plain flour on a plate, whisk some eggs in a bowl next to it, cover another plate in breadcrumbs and finally an empty container in which to place the finished bitterballen.

Use a teaspoon to take small amounts of the mixture and roll them into balls - cover them first in flour, then dip them in the eggs, then cover them evenly in bread crumbs, dip them again in the eggs and again in the breadcrumbs. Make sure the bitterballen are properly coated and that the breadcrumb does not have cracks or they could fall apart when you fry them. Repeat for the remaning filling - you should get around 35 - 40.

I then placed the finished bitterballen in the fridge until the guests arrived a couple of hours later - you could also freeze any additional ones for another day.

To fry these tasty bites, use a little deep fryer like this one, or a heavy saucepan filled one third of the way up with the vegetable oil and heated to around 180 degrees Celsius. Fry the balls until they are golden brown and then transfer them to a paper towel covered plate to take off excess oil.

Serve with mustard and enjoy while they are still nice and warm.

Now, to finish packing for Sweden!

Thursday, July 1, 2010

Smoked salmon and dill on pumpernickle with apple and cashews

A couple of weeks ago Geoff and I were both on holidays and I was inspired to make us this delicious breakfast of pumpernickel with cream cheese, smoked salmon and fresh dill, couple with sliced apple and a few roasted cashew nuts.

We roasted the cashew nuts a day or two earlier in the oven, sprinkled with a little salt and also used them in a wonderful stir fry I will post up.

It took about 4 minutes to make, and was fresh, tasty and quite healthy. Yum!