Funky Food Friday

Funky Food Friday: Heirloom Tomato and Basil Tunnbröd

Posted on by Susan Posted in Funky Food Friday, Recipes | 2 Comments

Happy Friday, everyone!

I have a super easy Swedish-Italian fusion dish to share with you. And no, this time there are no rancid meatballs from IKEA involved. ;)

Yesterday, as I was scavenging our kitchen for something edible around lunchtime, I found the slowly softening stash of heirloom tomatoes from the farmer’s market and decided I had to use some of them up.

I was thinking of a quick salad, but I was hungry and my son was napping so I had the chance to actually make something more substantial to fill me up for a while. Luckily I found one last piece of Swedish flatbread in the freezer.

Tunnbröd is a special, unleavend and simple wheat bread from the polar region. We actually made this ourselves a while ago, and I’m unsure where the recipe came from. I just remember that we baked them in a frying pan on the stove top.

One of my favourite quick, but not-so-healthy dishes with Tunnbröd is Tunnbrödsrulle, but given the fact that I had to use up a bunch of tomatoes, I decided to make a more pizza-like dish out of it though. :)

Ingredients:

  • flat bread
  • mayonnaise
  • cave-aged Gruyere cheese
  • heirloom tomatoes
  • olive oil for drizzling
  • basil

Begin with a very thin layer of mayonnaise, followed by a generous layer of Gruyere cheese, then top with the rest of the ingredients an bake at 375 for 8 minutes. Voila!

 

Lunch done in a jiffy!

Foodies: What are your favourite fusion food combos, or the weirdest, you have eaten so far? Leave a comment and share, because I love reading about your food adventures!

Here’s to a great weekend to all of you! We’re about to get ready for our little guy’s first birthday!! :)

Cheers!

Funky Food Friday: Swedish Meat Pie – Köttfärspaj

Posted on by Susan Posted in Dinner, Funky Food Friday, Recipes | Leave a comment

Meat Pie is always great for dinner parties and even holiday get-togethers. If you are in a rush, you could even buy a ready-made  pie crust or dough, but I would recommend making it from scratch. This recipe was given to me by my partner’s grandmother, after I enjoyed it many times at her place, and I am excited to share it with you!

Swedish Meat Pie – Köttfärspaj

Ingredients

Crust:

  • 50 g (3 – 4 Tsp) butter, softened
  • 400 ml (1 and 3/4 cups) flour
  • 150 ml (2/3 cup) milk
  • 2 tsp baking powder

Pie Filling:

  • 500 g (approx. 1 lb) ground meat (I usually use extra lean ground beef, but a mix of ground beef, pork and veal can also be used)
  • 2 yellow onions
  • 3 cloves garlic, chopped (original recipe: 2 cloves of garlic)
  • salt
  • pepper
  • paprika powder (added by me)

Topping:

  • 300 ml (1 and 1/5 cup) creme fraiche (original recipe: 500 ml)
  • 5 Tsp mayonnaise
  • 400-500 ml / approx. 2 cups shredded cheese

Instructions

  1. Start with making the pie crust: Pre-heat oven to 200°C/395°F. Mix all ingredients and knead until it becomes a smooth dough ball. Press into a greased pie form. IMPORTANT: prick the unbaked crust a few times with a fork, otherwise it will form air bubbles.

    No need to pre-bake the crust – just add filling and topping and bake it all together.

  2. Filling: Slowly fry chopped onions and garlic in a frying pan on medium heat until translucent. Turn up the heat and add the ground meat. Add salt, pepper and paprika powder to your liking (I use lots of  paprika for flavour and colour). Fry until cooked thoroughly. Let filling cool down a little bit, while making the topping.
  3. Topping: Mix creme fraiche, mayonnaise and shredded cheese.
  4. Put meat filling into the unbaked pie crust.

    You can also add wild mushrooms, such as chanterelles, to the meat filling.

  5. Spread the topping mixture evenly over the meat.
  6. Bake for 30 minutes, until the top turns to a nice, golden brown. Let it cool for ten minutes (otherwise the cheesy topping will be runny), before serving it with a side salad.

This is one of my favourite dishes to make for friends and get-togethers, as it can easily be prepared ahead of time. Just put it into the oven, when the first guests arrive, and while sipping on some martinis or a glass of wine, along with some appetizers. It will be ready to eat, when you are starting to get hungry. It also freezes well, and if cut into individual portions, makes a great lunch dish.

Leave a comment and let me know if you liked this recipe!

Funky Food Friday: Pita Pizzas

Posted on by Susan Posted in Funky Food Friday | Leave a comment

Hi friends!

Guess what… Funky Food Friday is back! If you need a super quick recipe that works as an entree, appetizer or party snack food, and if you like pizza, then this recipe is for you. Call it a cheater-recipe (using pre-made ingredients…), but I’ve been making these for a while now, because I find that pitas are closer to an Italian style pizza crust than any store-bought crust. And now, with a new baby at home, every dinner needs to be quick, quick, quick!

All you need is:

  • pita bread
  • garlic, if you like
  • tomato sauce
  • cheese (or cheese substitute like Daiya for a vegan pita pizza)
  • toppings

Heirloom Tomato and Basil Pita Pizza

I usually  buy the pitas from our local grocery store, which gets them delivered from a bakery somewhere around here and I think they sell for $2.49 for a pack of 6 ( larger size is $3.49 for 6). My favourite tomato sauce is the canned Eden organic pizza and pasta sauce. One of my yoga teachers told me that the lining in Eden’s tin cans is bpa-free unlike other brands, which is why I buy it, but the sauce actually doesn’t taste too shabby. For cheese, I always use shredded mozzarella and some other cheese. One of my favourites is Gorgonzola - mmmhhh! And for toppings you can go as crazy as you like. In this case, I used organic heirloom tomatoes and organic basil fresh from the farmers market, but you really can use your favourite toppings.

How-to:

  • Rub pita with garlic, if you feel like it
  • top with tomato sauce
  • sprinkle desired amount of cheese and add your second cheese, if you have one
  • add toppings (note: I added my fresh basil after baking, to keep it from dehydrating and turning black), and sprinkle with salt and pepper
  • bake for 8-10 minutes at 400°F/200°C
  • enjoy with a side salad or on its own!

Previous creations include:

  • Ham-Mushroom-Garlic-Gorgonzola
  • Tomato-Gorgonzola
  • Asparagus-Ham
  • Asparagus-Goat Cheese
  • Cheese-Cheese-Cheese (all the cheese you can find at home!!!)

This can be very kid-friendly, too, by letting the little ones top their own pitas with their favourite toppings (cheese, ham, pepperoni, mushrooms, peppers etc.).

Hope you like it!