Friday, November 27, 2009
Thursday, November 26, 2009
Monday, November 23, 2009
Sunday, November 22, 2009
"We live together but we are not poisson."
The above is to be read with a Swedish accent and was said by a woman I know who was practising good phrases to know in English. She meant to say that they aren't married, but somehow she mixed up the words completely.
Anyhow, the quote has nothing to do with the rest of the post. Have you seen this book, A Child Is Born? The photographer, Lennart Nilsson is Swedish and he has taken lots of amazing pictures of the human body.
I think it's quite famous, and when I was a child, I loved to look at these pictures. I recently rediscovered it on the library and I was totally hooked again. The photos are so fascinating and in a way so beautiful.
Anyhow, the quote has nothing to do with the rest of the post. Have you seen this book, A Child Is Born? The photographer, Lennart Nilsson is Swedish and he has taken lots of amazing pictures of the human body.
I think it's quite famous, and when I was a child, I loved to look at these pictures. I recently rediscovered it on the library and I was totally hooked again. The photos are so fascinating and in a way so beautiful.
Speaking of food..
We went to see Julie & Julia yesterday. I really liked it. Meryl Streep is an amazing actress! A movie about food and cooking is nice, there aren't that many, I think. Afterwards we cheated with cooking and went to a Thai restaurant at 20.50 for a LATE dinner. My food was OK, nothing more, but Max' was really good. I ate Pad Thai (wooked noodles with shrimp and peanuts) and Max had some chicken with yellow curry and peanuts.
Salmon Burgers with Mango Salsa
When we cooked this, we didn't made any salsa, nor did we have the lime zest. I really think without this, it's not worth making. So, next time, definitely salsa, lime zest and I think fresh coriander would make it here too. Also, we skiped the bread and made potato wedges instead.
500 g/1 lb salmon fillet
2 chili fruits
1 teaspoon salt
zest and juice from 1 lime
1 tablespoon potato flour (we took the same amount of Maizena instead)
2 deciliter/1 cup thick youghurt
1 mango
1 spring onion
1. Chop the salmon very finley, or blend it a little in a blender.
2. Remove the seeds from the chili fruits and chop them.
3. Mix half of the chili with salmon, salt, zest, flour and ½ dl (1/4 cup) of youghurt together.
4. Make burgers of appropriate size.
5. Peel and remove the seed from the mango. Chop.
6. Shred the onion.
7. Mix mango, onion and lime juice with the rest of the youghurt and chili.
8. Fry the burgers in butter approximately 2 minutes on each side.
9. Serve on toast with salsa and a sallad.
500 g/1 lb salmon fillet
2 chili fruits
1 teaspoon salt
zest and juice from 1 lime
1 tablespoon potato flour (we took the same amount of Maizena instead)
2 deciliter/1 cup thick youghurt
1 mango
1 spring onion
1. Chop the salmon very finley, or blend it a little in a blender.
2. Remove the seeds from the chili fruits and chop them.
3. Mix half of the chili with salmon, salt, zest, flour and ½ dl (1/4 cup) of youghurt together.
4. Make burgers of appropriate size.
5. Peel and remove the seed from the mango. Chop.
6. Shred the onion.
7. Mix mango, onion and lime juice with the rest of the youghurt and chili.
8. Fry the burgers in butter approximately 2 minutes on each side.
9. Serve on toast with salsa and a sallad.
Thursday, November 19, 2009
Corn Soup
This is a soup that I like a lot. The recipies says to strain the soup after it's blended, but I really think that's unnecessary.
Serves 4
1 clove of garlic
1 teaspoon corn oil (or any oil)
½ red chili (I take 1 whole)
500 g/about 1 lb g grain of sweet corn
7 deciliter milk/3 cups milk
Salt & pepper to taste
1. Peel and chop the garlic. Sizzle it soft in oil in a pan.
2. Half, remove the seeds and roughly chop the chili
3. Put chili and corn in the pan. Add the milk and simmer it for 5 min.
4. Blend the soup well and strain it.
5. Taste with salt and pepper. Serve with bread.
Serves 4
1 clove of garlic
1 teaspoon corn oil (or any oil)
½ red chili (I take 1 whole)
500 g/about 1 lb g grain of sweet corn
7 deciliter milk/3 cups milk
Salt & pepper to taste
1. Peel and chop the garlic. Sizzle it soft in oil in a pan.
2. Half, remove the seeds and roughly chop the chili
3. Put chili and corn in the pan. Add the milk and simmer it for 5 min.
4. Blend the soup well and strain it.
5. Taste with salt and pepper. Serve with bread.
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