Now why I called my blog cooking in Swedish, is because when I first moved here to Sweden I of course cooked in Arabic.. I knew the name of all ingredients in Arabic.. and knew what the market had to offer in Egypt. I was always looking for certain smells and ingredients that could not find. Eight years later I realize I cook in Swedish now. All names come to my head in Swedish.. and some ingredients I never even used in Egypt, I don't even know what they are called in Arabic or if they are available in the market..
Anyway, yesterday my challenge was to cook something from what we had at home. I did not want to carry anything home, and I made a mistake last Sunday when writing down our shopping list where I miscalculated how many meals we would need for the week. The out come was a broccoli and cauliflower soup topped with roasted sunflower seeds served with puff pastry filled with feta cheese and fresh coriander.
Roasted Sunflower Seeds:
1 dl sunflower seeds
2 tbsp cumin
1 tsp cayenne pepper
1 tsp table salt
2 tsp cooking oil
Heat the oil in a pan then add the spices and mix them with the oil then add the seeds and fry them till the get golden brown. Take off the heat ant let cool.
Pastry:
Fold the squares and place them on an oven pan that is covered with baking paper then use your fork on the edges to help glue the pastry and give it a nice decoration then stab your pastry with the fork once in the middle. Then brush top with egg wash.
you can leave that aside till 15 mins before serving then place into a preheated over (200 degrees) and bake for 12 minutes.
Soup:
1 l water
2 cubes vegetarian broth (I always use knorr)
4 small floury potatoes cut into cubes to cook faster
300 g broccoli flowers
300 g cauliflower
1 tsp cayenne pepper
1 chopped clove garlic
salt and pepper to taste
1 tbsp butter
Fry the chopped onion, garlic, cayenne pepper and coriander in the butter then add the water and the cubes and let it come to the boil so the cubes would dissolve.
Add the potatoes and let them cook for 10 minutes then add the crème fraîche and feta cheese. At this point you want to start baking your pastry as you don't want the broccoli to cook for too long or the soup would loose that beautiful fresh green colour.
Add the cauliflower and broccoli and cook for 5 minutes then use your hand blender to mix everything into a smooth velvety mix.
Taste with salt and pepper.
Enjoy!
Anyway, yesterday my challenge was to cook something from what we had at home. I did not want to carry anything home, and I made a mistake last Sunday when writing down our shopping list where I miscalculated how many meals we would need for the week. The out come was a broccoli and cauliflower soup topped with roasted sunflower seeds served with puff pastry filled with feta cheese and fresh coriander.
Roasted Sunflower Seeds:
1 dl sunflower seeds
2 tbsp cumin
1 tsp cayenne pepper
1 tsp table salt
2 tsp cooking oil
Heat the oil in a pan then add the spices and mix them with the oil then add the seeds and fry them till the get golden brown. Take off the heat ant let cool.
Pastry:
250 g puff pastry
150 g feta cheese
2 tbsp chopped fresh coriander
6 drops Tabasco sauce
2 tbsp crème fraîche (sour cream)
1 whipped egg
Mix the cheese, coriander, tabasco and sour cream in a bowl. I use the mixer instead of standing for a fork for 10 minutes). Roll out the pastry and cut it into equal small squares. Place one small spoon of your cheese mix in the middle of every square. Then brush some egg wash on the edges.
150 g feta cheese
2 tbsp chopped fresh coriander
6 drops Tabasco sauce
2 tbsp crème fraîche (sour cream)
1 whipped egg
Mix the cheese, coriander, tabasco and sour cream in a bowl. I use the mixer instead of standing for a fork for 10 minutes). Roll out the pastry and cut it into equal small squares. Place one small spoon of your cheese mix in the middle of every square. Then brush some egg wash on the edges.
you can leave that aside till 15 mins before serving then place into a preheated over (200 degrees) and bake for 12 minutes.
Soup:
1 l water
2 cubes vegetarian broth (I always use knorr)
4 small floury potatoes cut into cubes to cook faster
300 g broccoli flowers
300 g cauliflower
1 tsp cayenne pepper
2 tbsp dried coriander
4 tbsp feta cheese
2 tbsp crème fraîche
1 small chopped yellow onion4 tbsp feta cheese
2 tbsp crème fraîche
1 chopped clove garlic
salt and pepper to taste
1 tbsp butter
Fry the chopped onion, garlic, cayenne pepper and coriander in the butter then add the water and the cubes and let it come to the boil so the cubes would dissolve.
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| my little sou chef |
Add the potatoes and let them cook for 10 minutes then add the crème fraîche and feta cheese. At this point you want to start baking your pastry as you don't want the broccoli to cook for too long or the soup would loose that beautiful fresh green colour.Add the cauliflower and broccoli and cook for 5 minutes then use your hand blender to mix everything into a smooth velvety mix.
Taste with salt and pepper.
Enjoy!
At long last we see some recipes for these amazing dishes that we have been enjoying over the last few years.
ReplyDeleteThat is dinner at the weekend sorted :)
Thanks Yoz. I hope there will be plenty more to come.
Stu
ohh thanks hun :) I promise I will get better at this.. at least 3 recipes every week from now on :)
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