Collected Yum

This is a regular in the Swedish side of my household that I have not written out ever but was reminded again this week what an easy and flavorful addition this can be to weekly dinners. Cut up salmon / tuna into cubes Cut up preferred vegetables into cubes (same amount as the fish) - zucchini is a great vegetable to use for this but you can also use string beans, broccoli, celery etc as you prefer. I don’t like carrot for this stew - too sweet. Add both to a pan with minimal oil and fry for 3 minutes / until the fish is firm.  Add crème fraiche and equivalent amount of water and stir. Add tarragon, salt, pepper, Swedish curry powder and any other spice of your preference.  Serve on top of boiled potatoes or rice. All in all, max 20 mins! And so delish. 

      I made this last summer and it was a big success, and so of course I had to make it again this summer. So, so good and so quick and easy - you have to give it a go. Source: NYTIMES Yield: 4 servings ½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing 5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup) ⅔ cup/150 grams packed light brown sugar ½ cup/120 milliliters whole milk, at room temperature ½ teaspoon kosher salt 1 cup/130 grams all-purpose flour 1 teaspoon baking powder Vanilla ice cream, for serving   Step 1 Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside. Step 2 Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside. Step 3 In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until th

Ingredients 12 egg yolks 1 can evaporated milk, especially Carnation brand 1 can condensed milk 1 teaspoon vanilla extract 3/4 cup granulated sugar 2 tablespoons water Directions: Preheat oven to 350°F/180°C. Whisk egg yolks gently, then add condensed milk, evaporated milk, and vanilla extract and stir until combined. (If you whisk too hard, you'll get little bubbles in your flan.) Add the sugar and water to a pot over medium heat and cook until sugar dissolves. Lower heat and cook, shaking pan (don't stir!) until dark golden brown. Pour melted sugar into a baking pan (I used a 9-inch cake pan) and tilt pan around until evenly coated. Let set for a few minutes until it hardens. Pour the milk and egg mixture through a fine sieve into the pan, on top of the caramel. Take a baking tray or dish—anything that is large enough to fit your flan—and place the pan inside. Pour about an inch of boiling water into the large, outside tray. Put the tray (wi

Ingredients: 1.5 tbsp of dry yeast 75 grams of butter 1 cup milk (I used lactaid and it was fine!) 3/4 cup quark (I used the unflavored but I like the vanilla flavored one better) 1/2 tsp saffron 3 tbsp sugar 1/2 tsp salt 6 cup all purpose flour 1 egg for the wash raisins Process: 1. Add the dry yeast to a mixing bowl. 2. Heat up the butter and the milk in a pan, mix so that the butter is dissolved and milk is warm to touch (but not hot). 3. Pour this butter milk mixture onto the dry yeast, mix and let sit for 10 minutes. The yeast will activate and the mix will start to foam. 4. After 10 minutes, remix the solution so that it is smooth and add in saffron, quark, sugar and salt. Mix well. 5. Add in most of the flour and work with your hands until it releases from the edges and is smooth. 6. Cover with a wet cloth and let it sit for half and hour. It should approximately double in size. 7. After the 30 minutes, place the dough on a lightly flo

This easy Moroccan recipe explains how to make classic Chicken with Preserved Lemons and Olives in an authentic tagine . Marinating the chicken for a few hours or overnight is optional. Chicken with Preserved Lemon and Olives recipes are also available for conventional stove top preparation and slow roasting method . The cooking time allows for bringing the tagine slowly to a simmer. Large chickens may require additional time. Serves 4. Prep Time: 15 minutes Cook Time: 2 hours, 30 minutes Total Time: 2 hours, 45 minutes Ingredients: 1 whole chicken, skin removed, cut into pieces 2 large white or yellow onions, very finely chopped one small handful of fresh cilantro, chopped* one small handful of fresh parsley, chopped* 2 or 3 cloves of garlic, finely chopped or pressed 2 teaspoons ginger 1 teaspoon pepper 1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant) 1/2 teaspoon salt 1/4 teaspoon saffron threads , crumbled (optional) 1 teaspoon

Ingredients: 3 eggs 1 cup of white sugar 1/2 cup dark Karo syrup 1 stick of butter or margarine (softened) 1 cup pecan halves 1/4 teaspoon salt 1 teaspoon vanilla Beat eggs until light and fluffy. Add sugar and beat again. Add syrup, butter, pecans, salt and vanilla. Mix ingredients together and pour into pie crust. Cook on 350 F for 10 minutes; then reduce temperature to 325 F for 30 minutes. Temperature reduction is to keep crust from burning. Ovens vary in performance and cook times should be adjusted accordingly (I had to cook mine an additional 10 minutes). edited to add: (The pie can look a little buttery until it is cooked completely. Some people have reported having to cook it an additional 20 minutes) Pie is done when center jiggles like jello when you shake the pie. Make sure the pie cools completely before you cut it. Pie crust: 1 1/2 cups finely ground graham cracker crumbs 1/3 cup white sugar 6 tablespoons butter, melted 1/2 te