Man-Made Food

Swedish Thursday – Split Pea Soup & Oven Pancakes

Posted on by Susan Posted in Man-Made Food, Recipes | 3 Comments

Hi everybody,

Wouldn’t it be fun to eat something from a different place on Earth, until you tried all cuisines and foods? I am lucky to live in a city, where ethnic food seems to be the norm, rather than the exception. You can find anything from South-East Asian (which, by the way, I had for lunch…), to Ukrainian, Ethiopian or even Tibetan food in Vancouver. And I love trying these new-to-me foods. But something’s missing. Something familiar. There’s a little bit of German food here and there, so I am able to find my beloved dense and grainy real bread (thanks to Artisan Bake Shoppe and Swiss Bakery). :)

But there isn’t a single place that sells Swedish food around here, except IKEA. And believe me, those frosted (what??) cinnamon buns aren’t the real thing. And Swedish food is good! There’s so much more than bags of frozen meatballs. One of my favourite desserts is Kladdkaka (sticky cake). I could eat it any day of the year, and love to bring it to get-togethers or picnics.

In Sweden, school kids get warm lunches. Every Thursday, there was Split Pea Soup and Pancakes on the menu. So yesterday I thought, why not surprise my Swedish guy with Swedish Thursday?

Source: freedigitalphotos.net

I always try to make dinners that are easy, quick and healthy. (Vegan) Split Pea Soup and (Not-So-Vegan) Oven Pancakes were the perfect combo. And so easy, too.

For the soup, you need:

  • 2 cups of yellow split peas + 1 cup of green split peas
  • 1 Tsp vegetable oil (I used EVOO)
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 6 cups of water
  • 2 bay leaves
  • salt and pepper to taste

Saute onion and garlic in a large saucepan with the vegetable oil until translucent. Add split peas to the pot and cover with water. Bring to a boil. Turn down heat and simmer on low heat for about 2 hours until soup reaches desired consistency. If cooked long enough, there is no need for pureeing. Add bay leaves, salt and pepper during the last half hour of cooking (I don’t remember where I read to add the salt later,  but I think it was to make the peas smoother… don’t quote me on it, though!). Some people like to simmer a ham bone in the soup for extra flavor, but I decided to keep it animal product free.

On to the pancakes. Traditionally, Swedish Pannkakor are very thin and almost crepe-like, and can be filled sweet with whipped cream and jam or savoury, with ham and cheese for example. But then I thought making pancakes is way too much work and would take a little too long. Luckily, a certain someone made weekend brunch for us and then even shared his recipe of oven pancakes!

And because this recipe is awesome, quick, easy and great for serving a crowd (if you adjust the measurements), I’m excited to share it with you! :D

Papa Pingu’s Ugnspannkaka (Oven Pancake) (2-3 servings)

You need:

  • 20 cm x 30 cm deep oven-safe dish
  • 1 Tsp. butter for the form
  • 2 eggs
  • 400 ml milk
  • 200 ml all-purpose flour

Grease oven-safe dish with butter. Slightly whisk eggs and add half of the milk. Whisk in the flour and the rest of the milk, until you have a smooth batter. Fill into your oven dish and bake at 220*C / 440* F for 30 minutes. After taking it out of the oven, let the oven pancake sit for a few minutes until set. Cut into individual pieces and serve as desired, for example savoury…

Ham & Cheese (and maple sirup…)

…or sweet…

Strawberry jam and whipped cream

…or with fresh fruit!

Organic raspberries, anyone?

Let me know what you think of this recipe!

Your turn: Is there any food you are missing, where you live? Do you have a favourite type of cuisine? I love spicy food: Indian, Thai, Malaysian, and Mexican are among my favourites. But every now and then I crave something that revokes memories of friends and family back home in Europe (which usually involves less chillies on the spice scale…). ;)

Cheers,

Susan

PS: Linking up with Cooking around the World!

 

Comfy Food: Chanterelle’s au Gratin

Posted on by Susan Posted in Food, Man-Made Food | Leave a comment

I just remembered a really yummy dish  made by the Mr., which we had last fall soon after we brought our little guy home from the hospital and I wish I could eat it right now: Chanterelle’s au gratin – that’s what I call it – my guy calls it Kantarellstuvning (“chanterelle stew” in Swedish). Served on toast with a side salad, it is a perfect fall dish that uses one of my favourite seasonal ingredients.

Chanterelles on toast and baked with cave aged Gruyere… mmmh!!!

In Sweden I’ve also seen it on omelette and on steak. That’s why we had it on our oven omelette for our Christmas get-together.

It’s super easy and my guy loves to make (and eat ;) ) this dish.

Fresh from the farmers market last fall (I know, I know, it's almost spring…).

You first clean the chanterelles off with a little brush. Then you fry them in a little butter until the liquid has come out of the mushrooms.

fried chanterelles

Then you make sort of a bechamel sauce, by sprinkling a little flour over the chanterelles and adding some milk (or cream if you like it even richer…) to the mixture.

kantarellstuvning

Put it on toast, then add some cave aged Gruyere (I think Appenzeller would be yummy, too!!!) and broil until the cheese is melted and bubbly.

mmmmh… cheesy, chanterelly goodness!

It’s a perfect late summer dish (when they’re in season), together with a mixed salad, grapes and a glass of red vino! Maybe they could even be made vegan by using non-dairy milk and daiya cheese? Nooo, it just wouldn’t be the same without the real Swiss cheese…;)

I love the purple kale in the lettuce mix! Makes it look colourful and fresh. :)

We got our chanterelles fresh from the Trout Lake Farmers Market last fall, when they were still in season. I don’t have much experience with dried wild mushrooms, as I prefer to use fresh produce if it’s in season, but I guess they would work too, if you know how to prepare them (I never tried them, so I can’t tell you…). Right now, I would love to eat this, but I guess I have to wait until next fall, or bite the bullet and buy the overpriced chanterelles from Whole Foods…

Have you tried dried wild mushrooms? What are your favourite mushroom recipes?

Enchanted Chanterelles

Posted on by Susan Posted in Dinner, Man-Made Food | Leave a comment

Happy Fall, Everyone!

Since it’s officially fall since Septemer 22nd, it’s time for yummy fall food! The past two days I was magically given a break from making dinner by my manly man. :shock:

To my delight, he made a delicious autumn meal, that he knows from his childhood in Sweden: Kantarellstuvning (chanterelle stew) or as I call them Enchanted Chanterelles… because they are magically yummy!!! He served it on toast, and then topped with Gruyere, together with a little side salad. It was perfect! He always claims, he doesn’t know how to cook, but I think, he just doesn’t like to clean up after. No, really, he’s a great cook, and I love to make diet exceptions, whenever he whips out the pots and pans.

He is also a good guy, because I told him to go the Farmer’s Market without me (I was working), and pick up Chanterelles – and he totally did!!! Isn’t that nice? Next time I should ask for something bigger… I do have some things in mind – muhahaha :mrgreen:

Now when I’m thinking about it, I should ask my man, to share his magic mushroom chanterelle recipe with you, because it really is yummy!

Anyway, I’m gonna do that study stuff now! See you soon,

Susan