Not new, but good

 I've blogged about spicy pork wraps many years ago - happy to report they're still something we make regularly. Good stuff.

A favorite lunch!

My sister visited today and we had lunch at Joe & the Juice, a Danish chain that's recently (well, -ish...) opened in my local mall. I had what I always have - an avocado sandwich, with thinly sliced mozzarella & tomatoes. Yum. The juice was pretty awesome too! It had apples, strawberries & ginger. Every time I go there, I consider getting a juicer myself.. Again. I have done so several times, but always end up giving them away due to lack of use. Maybe I'll just stick with store-bought juices. But heads up - I might have the opportunity to host a juicer giveaway soon! More details as soon as I have them - promise!

Sweet Chili Chicken Drumsticks with a mango-coriander sauce

Awfully good with this mango salsa (recipe coming soon!), and some cous-cous or bulgur wheat. This is another recipe inspired by Samantha Larsen's cookbook about movie set food.

Sweet Chili Chicken Drumsticks

8 chicken drumsticks
4 tbsp sweet chili
4 tbsp chili sauce (Heinz-style)
3 tbsp Japanese soy sauce
2 tbsp concentrated chicken stock
2 tbsp canola oil
1 tbsp honey
1 tsp dijon mustard
1/2 tsp sambal oelek (chili paste)

Mix all ingredients for the marinade. Reserve half, and add the chicken drumsticks to the rest. Marinade for at least an hour.

Place the drumsticks in a roasting tin and bake at 175�C for 20 minutes. Take them out, and brush with the reserved marinade. Bake for an additional 5-10 minutes. Check to make sure they are cooked through.

Mango-Coriander Sauce

200 ml cr�me fraiche
1 tbsp sweet chili sauce
3 tbsp mango chutney
2 tbsp fresh coriander, finely chopped
salt, pepper

Mix everything, and season to taste.

when in Brussels...

I don't normally eat chocolate for breakfast but when I saw this at my hotel breakfast buffet, I had to have a slice. It's high quality toast-shaped chocolate, you put a slice on a piece of toast and let it melt. It was quite a treat! :-)



I'm in Brussels for a conference. As some of you know, I work in politics and I'm very excited about the European Parliament elections in May! I hope everyone who can do so will vote, and for parties that are prepared to work hard on solving the issues where we can't stand alone. in Sweden, that means Folkpartiet. Over and out. :-)

Pasta with pork tenderloin, mushrooms & blue cheese

This was a super tasty meal. Never mind that it's horribly unhealthy with all that cheese and cream. Think of it as a special treat, and enjoy.

Pasta with pork tenderloin, mushrooms & blue cheese
serves 4

600 g pork tenderloin, cleaned and diced
1 yellow onion, or 2 shallots, finely diced
300 g mushrooms, finely diced
butter for frying
200 ml cream
200 ml creme fraiche
100 g St Agur blue cheese (substitute gorgonzola)

Heat the butter in a large frying pan. Fry the tenderloin until browned, and mostly cooked through. Remove from pan. No need to add more butter, just add the mushrooms and the onion, and fry until nicely softened and the mushrooms have shrunken. Add the pork back to the pan, as well as the cream, creme fraiche and blue cheese. Cook on low heat until the cheese has melted, stirring all the time. Season with black pepper, you probably won't need any salt.


Serve over pasta.

Yummy snack - caramel popcorn!

 I learned to love caramel popcorn when I visited the US but I never really made it at home. It seems like a bit of a hassle and since I'm the only one who eats it - there's not much point. It hasn't been easy to find here before, which is why I was quite happy when my husband came home bearing these two containers! They're made by a local company, Dreampop, and I'm happy to report they're quite delicious! The original has no specific flavor, but the rainbow ones come in blue raspberry, cherry, apple, orange, and lemon. Crazy, but good!

Yet another panna cotta

 No, I'm not giving you yet another recipe for panna cotta, just another serving idea! It was very similar to this one - with vanilla, yogurt and white chocolate. All good! But best was the cherry topping - which again was super simple. I heated some sour cherries with a large pinch of sugar, a grating of lime zest and when it had cooked for a few minutes, I stirred in half a sheet of gelatin to make it a little more jam-like and less soupy. Done in a flash! Would have been awesome with vanilla ice cream, as well.

Best. Idea. Ever.

 I can't tell you how good this is, but I can say that I would gladly eat this every week. (Maybe every day!) It's incredible. Whoever thought of the idea of frying store-bought potato gnocchi in oil instead of boiling them deserves a medal. And it's the simplest dish. Get out a large pan. Heat some olive oil in it - quite a lot. When it's hot, add the gnocchi. Toss and fry really well, it should get a good brown crust on it. When it has, add a few spoonfuls of pesto, a handful of chopped out tomatoes, and give it all a good toss. Finally top with some crumbled ch�vre cheese. And enjoy.

Shrove Tuesday

It's Shrove Tuesday - unusually late this year, isn't it? Well, in Sweden, you eat a semla today.

 It's a yeasted cardamon bun filled with almond paste and whipped cream, and I assure you it''s much better than it sounds. Well, in truth, there's a big range from horribly bad to heavenly good, since ever store offer up semlor this time of year . You can find them in 7-11, gas stations and grocery stores, but my advice is to seek out the very best bakeries instead. (And even many of those cheat with fake almond paste, or cheap additives.)



People often ask me for a recipe. Sorry, I don't have one. I've never made them. For good reason - I don't want to make and eat a whole batch! I like eating just one, so I stick with the good bakeries. However, Dagmar can make some great semlor, and she has posted a recipe in English