Veg!

Veg!, originally uploaded by KatieGreenBean.

Super cute veggie illustration by KatieGreenBean. I like the 'unpopular' section.

Chocolate Chunk Cookies

DSC_1375, originally uploaded by swoop_aeg.

I baked these yummy cookies the other day to cheer up Johan...(it worked of course!)

Here is my quick easy cookie recipe for chewy chocolate chunk cookies:

Oven @ 375 F / 200c
Recipe for about 18 2 inch cookies:

1 stick butter at rooms temperature
1/2 cup sugar
1/4 cup brown sugar
1/2 tsp baking powder
1 egg
1 cup flour
100g chocolate bar smashed into chunks
(for these I used half and half dark and milk by Marabou instead of baking block chocolate...I love how they melt into the cookies and are extra sweet.)

I mixed together the ingredients in the order listed to make a yummy ball of dough with my hands. Fun and messy!

Roll into 1 tsp round balls and place on baking sheet with parchment paper about 2 inches apart. (they melt and expand quite a bit)

Bake until edges turn a golden color. Approx. 10 minutes.

They are super super delicious fresh from the oven and even the next day if you store them in an airtight container...if they aren't eaten up by then.

Enjoy!
Kristina

Cake poster

Cake poster, originally uploaded by indigobunting.

Tea for Dinner

Sometimes it is nice and easy just to have tea and sandwiches for dinner. Especially after a stressful long day. We like to take all possible sandwich making stuff and place it as a buffet on the table, steep a pot of tea...or some teabags if we are super duper lazy, and enjoy.

Pico de Gallo

We are obsessed with pico de gallo...which we have mistakenly called 'salsa' for forever ever. (We are Swedish what do we know about mexican food) Any who...we learned the difference between the two. In the preparation of salsa one cooks the tomatoes, whereas in pico de gallo one just uses fresh chopped tomatoes. We adore the fresh salsa version best with all sorts of dishes not only tex mex spanish mexican food. We substitute it for regular lettuce salads or as a fresh dressing to somewhat bland or heavy dishes...like roast chicken.

One can make all sorts of pico de gallo with fruit and different veggies but here is our classic.

PICO DE GALLO

lime juice and zest
white wine vinegar
olive oil
chopped vine ripe tomatoes
chopped spring onions
finely chopped fresh red or green chili fruit (to taste...a half is usually good for two portions if you like medium hottness)
chopped cilantro
a pinch of sugar
plus the usual stuff like salt and pepper and some lovin'


Half and half oil to lime vinegar mixture is really yummy and wonderfully fresh and sour...how we like it. Sometimes we go over the top by cutting away the tomatoes' insides so no seeds get in the mixture. This looks more appealing and keeps one from getting annoying tomato seeds stuck in their teeth but will taste slightly less.

Enjoy!
Kristina and Johan

Sweet Tooth!

Just had to post my new print from my Emmakisstina illustration series here too. I think it is so gorgeous. Good enough to eat. It's food related, right? hehe.

Enjoy!
Kristina

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We heart Oysters!

We got a new found love for oysters! It could just be the supposed aphrodisiac effect...or their wonderfully salty watery simple taste...who knows. Any how we are loving them with just a drop of Ponzu (citrus soysauce), or a drop of tabasco (classic).

Oysters have always scared me before. I recall trying one when I was a tween and recall also spitting it out immediately. But my taste buds must have matured, as well as my open mindedness to food tasting. Also, I have been scared of multiple horror stories told of family members ailing of food poisoning after enjoying said shellfish...eek! Johan had never before this year tried one, a recent first time oyster tryer...and now an instant oyster lover....but he loves just about anything and everything.

We shall have to experiment with more oysters and taste combos. Gonna have to go out and buy a special oyster opening knife too (because it is fun to have tons of specialized kitchen gear at home). We are just oyster beginners. Any suggestions?

Enjoy!
Kristina & Johan

Swedish Summer

Summer is finally here in Stockholm. It may not be super hot but at least we don't have to wear our long johns and huge bulky warm winter clothes. Days seem to last forever and ever as it is light nearly all day. The sun doesn't go down until 10pm and gets up again at 3.30am. Like we take off the layers of warm clothes we get rid of the bulky super warm thick heavy recipes and replace them with more raw, simpler, and lighter alternatives.

The other night we enjoyed a real traditional Swedish taste combination. Pan fried white fish fillets with boiled potatoes, blanched asparagus, finely diced red onion, a dab of sour cream, a huge spoon of red caviar, and lots of lemon.



The fresh fish I purchased was kolja (haddock in english). I just lightly peppered it and fried it in a little butter and some freshly squeezed lemon juice.
For dessert we enjoyed a delicious and equally gorgeous green piece of basil cheesecake which I got to bring home from work. (I unfortunately don't have a recipe for this...just use your imagination.) We served the cheesecake with fresh juicy red strawberries. So yummy and so fresh.



Enjoy!
Kristina & Johan