Bacon-Wrapped Apricots With Sage



  1. Heat oven to 375º F. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet.
  2. Bake until the bacon is beginning to crisp, 8 to 15 minutes per side.
  3. Remove from oven and brush with the maple syrup. Serve with toothpicks.

Bacon-Wrapped Apricots With Sage


Beef Barley Soup with vegetables

1 1/2 lb ground beef
6 cups of water
3 beef bullion cubes
2 cups sliced carrots
1 1/2 cup chopped celery
1 1/2 cup chopped onion
3 cloves of garlic
1/2 cup green pepper, chopped
1/3 cup barley
2 bay leafs
1/4 cup ketchup
1 can diced tomatoes (28 oz)
1 can tomatoe sauce (8 oz)
Salt and pepper to taste

Brown the ground beef and drain
Brown, onion, carrots, clergy and garlic
Add everything to pot
Cook for 1 hour

Italian Hazelnut Biscotti

4 1/2 dl Flour
1 1/2 tsp baking powder 
1 1/2 dl Sugar
1 1/2 dl or 100 g roasted hazelnuts
3 Eggs
100 g Chocolate

1. Set the oven for 160 C, mix flour, baking powder, sugar, nuts and chocolates in a bowl and stir
2. Crack the eggs and add to flour mixture, pour mixture on counter and continue to mix with your hands. Divide the dough in 2 pieces and shape to oblong rolls.
3. Put the 2 rolls on a cookie sheet and let bake for 35 minutes
4. Let the biscotti cool, cut into thin slices, add back on to cookie sheet and bake for additional 10 minutes.

American Panncakes

1cup Flour
1 tbsp Sugar
1 tbsp baking powder
1tsp salt
2 tbsp Butter
3/4 cup Milk
1 Egg

Whisk dry ingredients well
Beat egg in with milk
Add melted butter
Latel butter on preheated pan/griddle
When it begins to bubble turn over

Kale Quiche with Feta Cheese

Quiche Dough
1 1/2 stick butter (150 g)
1 1/4 cup flour (3 dl)
2 Tbsp water

Filling - The measurements are approximately
3 handful of finely chopped kale (150 g)
7 oz Feta Cheese crumbled or cubed(200 g )
1/2 cup olives (1 dl)
1 red pepper
1 cup heavy cream
4 egg
1 pinch black pepper
1/2 tsp salt

Make the Quiche in a cake pan with a removable bottom
Heat the oven up to 350 F (175 C)

Make the quiche dough Crust by mixing butter and flour and water
Put the dough in the cake pan and thumb it out evenly so it covers the bottom and the side
Pre-bake the quiche in the oven for 10 minutes
Chopped the kale finely, chop olives and red pepper, mix it all together with the feta cheese
Put it all in the pie crust
Whisk the egg and the heavy cream together, add salt and pepper
Pour it all over the veggie mixture
Bake in the oven for 40 minutes or until you are sure the egg mixture is fully cooked/hardened

Anna's Famous Corn Chowder

1 onion, chopped
2 carrots, juliened, then cubed miniscule cubes
1 stalk celery, juliened, then cubed miniscule cubes
2-3 potatoes, cubed 1/4 inch cubes
1 cup milk
1 can cream of corn
1 can corn, drained
1 cube vegetable broth
1/2 bacon package
olive oil

In a pot, add olive oil, saute onion 5-10 minutes
Pour in carrots/celery mix 2-3 minutes
Add potatoes  1-2 minute
Add cup milk
Add corn and cream of corn, if too thick, add more milk
Add thyme and pepper
Add vegetable broth cube
Bring to a boil, back off to a simmer
In separate pan cut bacon into small strips, separate strips, cook on 1/2 to 3/4 power
put bacon on paper to drain fat.
keep bacon on side

Blueberry quinoa muffins

Blueberry Quinoa Muffins

blueberry muffins
Start your morning with a burst of energy from these muffins full of fiber and antioxidants.


Makes 10 muffins.
1 cup cornmeal
1 cup rice flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cooked quinoa
1/2 cup maple syrup
1/2 cup rice milk
1/2 cup applesauce
1 tablespoon lemon juice
1/4 cup canola oil
1 cup blueberries, fresh or frozen


1. Preheat oven to 375°F and lightly grease 10 muffin cups or line with paper baking cups.
2. In a medium bowl, mix together cornmeal, rice flour, baking powder, baking soda, and salt. In a separate bowl, whisk together cooked quinoa, maple syrup, rice milk, applesauce, lemon juice, and oil.
3. Add wet mixture to dry mixture and stir until just combined. Fold in blueberries, spoon batter into prepared tins, and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from pan and place on a wire rack to cool.
Did You Know? Quinoa is actually a seed rather than a grain, and it's packed with protein. You can buy it in white, black, and red varieties. It adds an unexpectedly moist texture and slightly nutty flavor to these gluten-free muffins.

Decadent Chocolate Brownie Cake

2 eggs
1 1/4 cup sufgar (3 dl sugar)
1 cup Flour (2 1/2 dl flour)
5 tbsp Cacao Powder (I use Giradelli unsweetened)
vanilla extract
1 stick of butter (8 tbsp)

  1. Slowly stir sugar, egg

Southwestern Soup

  • 2 cups shredded cooked chicken breast (poach chicken breast and shred)
  • 1 tablespoon taco seasoning (such as Old El Paso)
  • Cooking spray 
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth 
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 
  • 1/2 cup green salsa
  • Sour cream  
  • Chopped fresh cilantro 

  • 1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
  • 2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

Diane Salsa

2 large cans while tomatoes
Half bunch cilantro
1 onion
1 green pepper
3 poplano green hot peppers
1 habanero pepper
Garlic powder
Salt and pepper
Fresh squeezed lime juice

Throw everything in the cuisinart and mix!!!

Fresh Basil Pesto


  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste


1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.

Vegetarisk soppa från det franska lantköket


1.Hacka lök och vitlök. Skär zucchinin och aubergine i bitar. Fräs löken i oljan och tillsätt vitlöken efter ett tag.

2. Tillsätt zucchini och aubergine. Fräs tills de fått färg. Salta och peppra. Tillsätt tomater, saffran, rivet citronskal och kikärter.

3. Häll på buljong och koka i 10 minuter. Strö i hackad dill och gräslök. Pressa i citron. Servera med aioli.

Recept: Mia Troberg Elonq

Energi (kcal)
Protein (g)
Fett (g)
Kolhydrater (g)

Kikärtscouscous och sallad

En vegetarisk sallad med smak av spiskummin. Servera den som den är med yoghurt eller till en grillad köttbit. Tänk då på att antalet kalorier ökar. Kan serveras varm eller kall.

2 dlvatten
0,5 tsksalt
2 dlcouscousgryn
0,5 stgul lök
1 stvitlöksklyfta
0,5 mskneutral olja
50 gchampinjoner
2,5 dlkikärter, kokta från burk
0,5 tskspiskummin
1 tskpaprikapulver
1 krmcayennepeppar
6 stkörsbärstomater
0,5 dlkoriander, hackad
1 mskpressad citron
2 mskvatten
2 mskrussin
2 krmsalt
100 gblandad sallad

0,5 dl


1. Koka upp vatten och salt i en liten kastrull. Lägg i couscousgrynen, dra av från plattan och låt dem svälla ca 5 min.
2. Hacka lök och vitlök. Hetta upp olja i en stekpanna och fräs lök, vitlök och skivade champinjoner någon minut. Tillsätt avrunna kikärter, spiskummin, paprikapulver, och cayennepeppar.
Fräs en kort stund så att allt blir varmt men inte bränt.
Dra stekpannan åt sidan.
3. Skölj och halvera tomaterna, vänd ner dem och koriandern i couscousen tillsammans med pressad citron, vatten och russin.
Smaka av med salt.
4. Lägg en salladsbädd på serveringsfat eller fördelat på tallrikar. Lägg över kikärtscouscous och servera med matlagningsyoghurt.

Puréed Spinach Soup With Middle Eastern Spices

This soup was inspired by a Syrian recipe that I love, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. I decided to use the same spices in a puréed spinach soup, and it worked beautifully. Half of the yogurt is stirred into the soup, contributing a tart flavor that’s a great finishing dimension to the soup. The rest is drizzled onto each serving.

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1/3 cup finely diced celery
  • Salt to taste
  • 2 garlic cloves, minced
  • 1/2 cup medium-grain rice
  • 6 cups chicken stock or vegetable stock
  • A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
  • 1 1/2 pounds fresh spinach, stemmed and washed thoroughly in 2 changes of water
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 scant teaspoon coriander seeds, lightly toasted and ground
  • Salt and freshly ground pepper
  • 1 teaspoon cornstarch
  • 2 cups drained yogurt or Greek-style yogurt
  • 1 small garlic clove (optional)
  • 1/4 to 1/3 cup chopped walnuts for garnish
1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion and celery. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
2. Add the stock, rice, bouquet garni, and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and spices, cover and simmer 5 minutes, stirring once or twice. The spinach should wilt but should maintain its bright color.
3. Using a hand blender that has a powerful motor, or in batches in a regular blender, purée the soup. If using a regular blender, fill only halfway and cover the top with a towel pulled down tight, rather than the lid, because hot soup will push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Whisk 1 teaspoon cornstarch into 1 cup of the yogurt, and whisk into the soup. Season to taste with salt and pepper.
4. If you want a pungent, garlicky yogurt garnish, mash the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the remaining yogurt. Serve the soup, garnishing each bowl with a swirl of the yogurt and a sprinkling of chopped walnuts.

Yield: 4 to 6 servings.
Advance preparation: You can make this several hours before you serve it, but you will lose the bright green color. If you are making it ahead, the soup will look brighter if you wait until just before serving to stir in the yogurt.
Nutritional information per serving (4 servings): 314 calories; 11 grams fat; 3 grams saturated fat; 4 grams polyunsaturated fat; 3 grams monounsaturated fat; 8 milligrams cholesterol; 36 grams carbohydrates; 6 grams dietary fiber; 241 milligrams sodium (does not include salt to taste); 21 grams protein
Nutritional information per serving (6 servings): 210 calories; 8 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 2 grams monounsaturated fat; 5 milligrams cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 161 milligrams sodium (does not include salt to taste); 14 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Apelsin Kyckling med Bulgur

Dadlar, russin, fikon – allt passar lika bra till bulgurn. Nötterna får gärna vara salta, till exempel cashew- eller jordnötter.
Portioner: 4 pers,
Tid: 20 min
4 kycklingfiléer (à 150 g)
3 dl bulgur
6 dl vatten
1 hönsbuljongtärning
1 liten purjolök
1 msk + 1 msk smör
½ dl hackad torkad frukt
½ dl grovhackade nötter
1 tsk rosmarin
1 tsk salt
1 krm nymald svartpeppar
smör till stekning
1 apelsin

1. Koka bulgur i vatten med buljongtärning enligt anvisning på förpackningen.
2. Ansa och strimla purjolöken. Fräs den i 1 msk smör i en gryta. Rör i frukt, nötter och den kokta bulgurn
3. Banka ut kycklingfiléerna med handen. Krydda med rosmarin, salt och peppar. Stek dem i smör tills de är genomstekta, 4–5 min på varje sida. Skölj apelsinen noga i ljummet vatten. Riv skalet och pressa ut saften. Häll apelsinsaften över kycklingen och tillsätt skalet.
4. Servera kycklingen med apelsinsky och bulgur.
Näring/portion: Ca 510 kcal, 12 g fett, 44 g protein, 53 g kolhydrater.

Black Rice Edamame Bean Sallad

From the mindfulness masters at internationally renowned Miraval Resort & Spa comes the beautiful new cookbook, Mindful Eating. It mixes helpful tips on mindfulness in physical and spiritual realms while preparing simple, beautiful dishes. From the authors:
If preparing simple, wholesome food is what you desire, this is a good recipe to master. To achieve the best results, we suggest precisely measuring the water when cooking the rice, and use a large pot instead of a medium one so that it cooks evenly and retains its crunch.

3½ c. water

¼ tsp. kosher salt

2 c. black rice

1 c. fresh or thawed frozen edamame beans

½ tsp. Olive Oil

1 c. thinly sliced shiitake mushrooms

Pinch freshly ground black pepper

½ c. thinly sliced green onions, tops only

½ cup roughly chopped fresh cilantro

¼ c. low-sodium soy sauce

2 Tbsp. rice wine vinegar

1 Tbsp. agave syrup or honey

1½ tsp. sesame oil

Place the water and salt in a large pot and bring to a boil. Add the rice, cover, and cook uncovered until the liquid is absorbed and the rice is just tender but still al dente, 20 minutes. Drain well in a fine mesh strainer and rinse under cold running water until the water runs clear and the rice is cooled, 1 to 2 minutes. Drain well.

Bring a small pot of lightly salted water to a boil. Add the beans and lightly blanch, 1 minute. Drain the beans well, reserving 2 Tbsp. of the cooking water, and rinse the beans under cold running water. Drain the beans well, transfer to a large bowl, and set aside.

Heat a medium skillet over medium-high heat. Add the oil, mushrooms, salt, and pepper; stir well to combine and cook for 30 seconds. Add the reserved cooking water and cook until the mushrooms start to wilt but retain their shape, 1 to 2 minutes. Place the mushrooms in the bowl with the beans and add the drained rice, green onions, and cilantro.

To make the dressing, whisk together the soy sauce, rice wine vinegar, agave syrup, and sesame oil in a small bowl.

Add the dressing to the rice mixture, and stir well to combine. Serve immediately.
Makes four 1/2-cup servings

Calories: 200; total fat: 3.5 g; carbohydrate: 40 g; dietary fiber: 4 g; protein: 7 g

Retriefed from:

Chicken and Bok Choy Stir Fry

Stir­fries are the essence of a fast, after­work meal. The most time­consuming part is paring meat and vegetables into small bits. After that, they cook in minutes once they meet the very hot pan.
Unless you have a stove with a burner specifically made for a wok, don’t use one here. Instead, use a flat­bottomed skillet or sauté pan, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least 5 minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear.
Stir­fries are infinitely variable, and I vary this basic recipe a lot. Beef or pork can stand in for chicken, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you’ll have it down. It will be faster than takeout and far tastier.

Chicken and Bok Choy Stir Fry
Yield Serves 2 to 3 Time 30 minutes
2 tablespoons soy sauce
2 tablespoons rice wine vinegar 
1 1/2 tablespoons sesame oil 
2 teaspoons light brown sugar 
3/4 pound boneless chicken thighs, cut into 1/2­inch strips 
2 tablespoons finely chopped gingerroot
2 cloves garlic, finely chopped 
3 tablespoons peanut or vegetable oil 
1/2 pound bok choy (1 head), trimmed and thinly sliced 
2 leeks (1/2 pound), halved lengthwise and thinly sliced 
Pinch chili flakes 
Salt, as needed 
Cooked rice, for serving.

1. In a mediumbowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 30 minutes.
2. Heat a large, 12­ inch skillet over high heat until extremely hot, about 5minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
3. Add the remaining peanutoil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. 

Serve immediately, over rice.

Source: The New York Times

Indiska Lammjärpar med linser

1  stor rödlök
1  förpackning kokta gröna linser, (380 g)
400 g lammfärs
2msk+2msk konc kalvfond
2 msk vatten
1 tsk salt
1 krm nymald svartpeppar
1/2msk+1msk garam masala
2 burkar körsbärstomater, (á 400 g)
1 ask spenat, (70 g)
3 d  basmatiris eller couscous large

  1. Skala och finhacka löken. Häll av och skölj linserna. Mosa 1 dl av dem i en skål.  
  2. Blanda färsen med 2 msk fond, vatten, mosade linser, salt, peppar och 1/2 msk garam masala. Forma små järpar av färsen och lägg dem på en vattensköljd skärbräda. 
  3. Stek järparna runt om i en stekpanna med släpp-lättbeläggning ca 3 min. Tillsätt löken och låt fräsa med tills den blivit mjuk, ca 3 min. Strö över 1 msk garam masala och låt fräsa med 1 minut. Tillsätt tomater och 2 msk fond och rör om. Låt småputtra under lock ca 10 min.  
  4. Rör ner linser och spenat och låt koka upp. Servera järpar och sås med ris eller couscous.
Allt Om Mat

Not So Holy Meatballs

3 msk  ströbröd
1 dl  mjölk
1,5 tsk  malen spiskummin
1 st  vitlöksklyfta(or), pressad
0,5 msk  ingefära, riven, färsk
500 gram  nötfärs
3 msk  smör, eller ghee
1 dl  vatten
2 dl  grädde
1 st  kanelstång/stänger, ca 4 cm
1 krm  cayennepeppar
0,5 tsk  koriander, malen
0,5 tsk  gurkmeja
salt och nymalen svartpeppar
1 kruka(or)  koriander


1. Blanda ströbröd, mjölk och kryddor. Låt svälla några minuter. Tillsätt köttfärs och 1 1/2 tsk salt och blanda till en smidig smet.
2. Rulla köttbullar och stek i smör eller ghee ca 5 minuter.
3. Häll i vatten, grädde, kanelstång, cayenne, koriander och gurkmeja i stekpannan. Låt allt koka ihop 5 minuter. Smaka av.
4. Före servering slänger du på en näve hackad koriander och rostade mandelflagor som garnering.

Receptet kommer från David Batras kokbok "Inte så tråkiga indiska mat". Bilder Wolfgang Kleinschmidt

Southwestern Quinoa Salad

Original recipe makes 8 servings
  • 1 cup quinoa
  • 1 tablespoon butter
  • 2 cups chicken broth
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red onion
  • 1 cup corn
  • 1 (15 ounce) can black beans, drained
  • 1/4 cup chopped cilantro
  • 1 large tomato, diced
  • 1/2 cup fresh lime juice, or to taste
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon adobo seasoning
  • 1/2 cup feta cheese
  • salt and black pepper to taste


  1. Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
  2. Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

Indian Daal

1 st  gul lök(ar)
0,5 st  purjolök(ar)
1 msk  ingefära, färsk
1 msk  garam masala
0,5 tsk  gurkmeja
1 tsk  chilipulver
1 tsk  kanel

3 msk  rapsolja
1 msk  smör
2 msk  tomatpuré
3 tsk  honung
200 gram  röda linser
6 dl  vatten
2 msk  grönsaksbuljong, eller tärningar
2 st  tomater
0,5 kruka(or)  koriander
0,5 st  salladskål
300 gram  morötter
olja och balsamvinäger

4 port  ris


1. Koka ris enligt anvisning på paketet.

2. Daal: Skala och finhacka lök, vitlök och ingefära. Skölj och strimla purjolöken.
3. Blanda samman garam masala, spiskummin, gurkmeja, chilipulver och kanel i en liten skål.
4. Värm en stor kastrull eller gryta med rapsoljan och smöret. Fräs lök- och ingefärshacket tillsammans med kryddorna i 1 min under omrörning. Tillsätt tomatpuré och honung och fräs runt under omrörning ca 20 sek.
5. Tillsätt linser, vatten och buljong. Skölj och skär tomaterna i mindre bitar och tillsätt till grytan. Rör om och låt grytan småkoka i ca 15 min. Rör om då och då. Smaka av med lite salt.

6. Sallad: Strimla kinakålen och skala och riv morötterna. Blanda med lite olja och vinäger och strö över lite flingsalt.

7. Grovhacka koriandern och strö över den klara grytan. Servera med sallad, ris och ev mango chutney.


534 KCAL
16 gram protein
17 gram fett
70 gram kolhydrater

Recept: Mari Bergman
Foto: Linnea Swärd

Curryfried chicken with Sambal Olek and Mango Sauce

1 msk  curry, madras
1 krm  svartpeppar
1 tsk  salt
2 msk  smör, till stekning
2 dl  vispgrädde
0,5 dl  mango chutney

2 dl  ris
1 st  morot
1 st  paprika, gärna röd för färgen skull
0,5 st  zucchini
4 dl  vatten


1. Krydda kycklingen med häften av curryn, salt & peppar.

2. Bryn filéerna i smör i en stekpanna.

3. Slå på Bong Touch of Taste grönsaksfond, resten av curryn, vispgrädde och mango chutney i pannan och låt puttra, ca 5-8 min.

4. Koka riset i 4 dl vatten med Bong Touch of Taste grönsaksfond.

5. Riv moroten grovt och låt koka med riset från start.

6. Riv även paprikan och zucchinin grovt och tillsätt i riset när riset är klart.

7. Servera kycklingfiléerna med grönsaksriset.


It's that time of year again "Lent" or Fat Tuesday for the rest of you in the world. In Sweden you eat sweet buns with marzipan and whipped cream! I just made some Semlor, or as my son calls them " Hamburger Buns with whipped cream in between" Try the recipe and make some for yourself!

Semlor grundrecept
15 dl vetemjöl, (ca 900 g)
1,5 dl strösocker
5 dl mjölk
0,5 tsk salt
150 gsmör
50 g jäst

2 tsk kardemumma, stött

  1. Smält smöret. Tillsätt mjölken och värm blandningen till 37 grader. Smula ner jästen i en bunke och rör tills jästen löst sig. Tillsätt socker, kardemumma, salt och nästan allt vetemjöl, spara lite till utbakningen. Arbeta ihop till en deg och knåda den ca 5 min i köksassistent eller 10 min för hand. Låt degen jäsa övertäckt i 40 minuter.
  2. Ta upp degen på mjölad arbetsbänk och dela i 26 bitar. Rulla till runda bullar och lägg dem på plåtar med bakplåtspapper. Låt jäsa övertäckta ca 30 minuter. Sätt ugnen på 225 grader.
  3. Grädda bullarna mitt i ugnen ca 10 minuter tills de har blivit gyllenbruna. Låt kallna på galler.

One happy boy eating his favorite "hamburger" once a year!!