Wednesday, September 30, 2009

Made in Sweden

These chocolate truffles are very Swedish. They are handmade in Sweden and filling is made with cloudberry. Cloudberry is a berry that likes the very North of the Northern Hemisphere and for that reason it can be found in the woods in Nordic countries. Have you ever tried Finnish Cloudberry liquor? Super sweet and super delicious!

Saturday, September 19, 2009

Red peppers with capers

This is another, very delicious and easy to make, tapas that we had in Spain: roasted red peppers with capers. I am not quite sure how the one we tasted was prepared so this is my try on it. I used lime juice but I believe in original one vinegar was used.

Red peppers with capers
serves 24 red peppers
2 tbsp olive oil
1 garlic clove, finely minced
1 tbsp capers in oil
juice of 1/2 lime

Preheat the oven, 180C. Wash and clean the red peppers. Put them in a baking dish and roast in the oven until soft, about 45 minutes. When done put in a small bowl, cover with plastic foil and let sit for about 15 minutes. This makes it easier to peal the thin skin of the peppers. After 15 minutes peal and cut the peppers in thick stripes.

Heat the olive oil, add minced garlic and capers. Fry for bout 2 minutes. Pour over the peppers. Add lime juice and season with salt.

Wednesday, September 09, 2009

Pan de higo

Pan de higo, or fig bread is another Spanish delicacy that is made with dried figs, almonds and anise. It is a tasty winter snack that is very easily made at home.

I have not tried to make it at home yet, but I think blending dried figs with some ground almonds, anise seeds, or even better anise liquor gives the same result. And rolling the fig mixture into small balls, adorning with an almond and serving with the goat cheese would give cute and fancy winter appetizer.

Friday, September 04, 2009

Green tomatoes

Something else I bought in Spain were green tomatoes. I have always been curious about fried green tomatoes but I have never seen them at the market. In Spain you can see them pretty much everywhere. I do not know how Spanish people prepare them but I was firmly determined to fry them.

I found the recipe at Epicurious and after reading Wikipedia article I changed the recipe a bit. Green tomatoes turned out very delicious and will definitely stay on the menu. As long as I find them at the market.
And something that has to be mentioned is the smoked paprika. It really made the success here so it has to be included.

Fried green tomatoes

adapted from Epicurious
serves 2

2 green tomatoes
1,5 dl breadcrumbs
1/2 tsp smoked paprika
salt and pepper
1 dl olive oil for frying

Cut the tomatoes in a bit less than 1 cm thick slices. In a bowl mix the breadcrumbs, smoked paprika, salt end pepper. Heat a pan with olive oil, dip each tomato slice in the breadcrumbs and fry on each side until golden. Put them on the kitchen paper for the excess oil to be absorbed.