Goat vs. goat

There is only one thing I like about goats, their milk. But otherwise I dislike goats, they are strange creatures...they can run fast, some have horns, they can jump very high...all that puts them in my category of "unpredictable animals to stay away from". As a child I was very afraid of them, and today I just like their milk.

These days there are many diary products made of goat milk, especially many cheeses and spreads. However goat milk is also used to make sweets. One I have mentioned before, Cajeta, the Mexican caramel spread made of goat milk. I like it a lot, goat milk taste is very strong but caramel is there too, mmmmm

New favourite is goat milk chocolate! The one I tried is organic and made in Austria. The texture and color is exactly like cow milk chocolate, but taste is goat milk. It is not strong in taste as Cajeta, there is only a mild goat milk taste at the end. Goatlicious!

Kamut semolina

Recently I decided to start replacing wheat flour with other types of flours (there are many) when baking. Not because there is something wrong with wheat, but as I bake quite a lot I thought it would be interesting to see how other types of flours change the recipe and taste.

So when I saw Kamut semolina I thought it would be a perfect new grain to start with. Kamut is a grain that has its origin in Egypt and it is only grown as an organic crop. It is relative to wheat but is richer in proteins, vitamins, minerals...

Kamut semolina is a bit more coarse and not as soft as wheat semolina, it reminds of polenta. It is rich and nutty in taste. I have also seen kamut flour and grains in the food store and will definitely try. Here comes my recipe for Kamut semolina pudding.

Kamut semolina pudding

1 litre milk
2 dl kamut semolina
1\2 tsp salt
3 tbsp sugar
3 eggs
zest of one lemon
1 vanilla pod

Cut the vanilla pod and scrape the seeds. Put the milk and vanilla pod and let it boil. Take out the vanilla pod, add kamut semolina and let it cook for about 5 minutes, stirring frequently, on low temperature. Add salt, sugar, vanilla seeds and lemon zest and let it cool for about 15 minutes.

In the meantime separate yolks and whites. Beat egg whites until stiff. Add yolks to the semolina and mix until well blended. Carefully add egg whites, pour in a buttered pan and bake at 200C for about 25 minutes. Serve with a favourite fruit sauce. 

Meet my cast-iron pan

I love my cast-iron pan. It is too perfect. It is Swedish. Everything you cook in it turns out perfect, and I really use it for everything. It is unbeatable when making potatoes. I even made an apple cake in it (coming soon). Love it!

Green tea cake and Olympics

Olympics have started! We enjoyed the opening ceremony with this wonderful green tea cake....delicious, delicious, delicious! The cake is filled with one layer of whipped cream & fruits and one layer with whipped cream & red beans.

Dim sum

Dim sum is one of the Chinese cuisines and it represents food that comes in small portions, usually served in small bamboo steamers. Dim sum cuisine is the part of Cantonese cuisine (Hong-Kong, Macau and southern part of mainland China). So when in Hong-Kong we went to a typical dim-sum restaurant and it was a great new experience.

After we got our table a waitress came, served us jasmine tea, gave us a sheet of paper with our table number, we made drink order and then we waited for the dum sum-lady with a trolley.

There were 3 different dim sum trolleys and they were frequently passing buy. So to order, you just stop the lady with the trolley and point or say which dishes you would like to have. We never saw a menu in English and we never asked for one, so all dishes we tried were chosen completely randomly. And random was great!

Steamed shrimp dumplings


Baked pork buns - these buns have savory pork filling but on the top they are glazed with sugar. It was a little but unusual but at the same time delicious.




Steamed lotus leaf with rice and pork filling

Rice noodle rolls filled with pork and served with some kind of sweet soy sauce.

Fried dumplings

Bean and chickpea jelly dessert








Coconut jelly