Enjoy Not Knowing

Just another American living in Sweden


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portobello mushrooms with balsamic and thyme

If you like mushrooms keep reading. Even if you don’t like mushrooms you should probably know this recipe anyway. Just in case. You never know. These portobello mushrooms are to die for, so it’s a good recipe to have in your arsenal.

Prior to this fated evening I had only ever grilled portobello mushrooms. Yes, I’m new here, despite this the recipe was easy to follow and resulted in delightfully scrumptious mushrooms. Find the original Eggton recipe/description here.

Ingredients:

  • 2 tbsp. + 1 tsp. olive oil
  • 3 large cloves garlic, passed through a garlic press (Eggton says chopped is fine, but I hate chopping garlic)
  • 12 oz. portobello mushroom caps, cut into 1/2″ strips
  • 1/2 tsp. kosher salt
  • 1 tbsp. fresh thyme
  • 1/2 tsp. sugar
  • 1 tsp. balsamic vinegar

Ingredients assembled! (Ignore the eggs, those are for something else)

Directions:

  1. In a medium or large skillet, heat the olive oil over medium-low heat. When it’s hot, add the garlic. Sautée for a minute. Make sure the garlic isn’t browning or frying up. 
  2. Add the mushrooms, salt and thyme. At first, the skillet will be dry except for the oil. 10-15 minutes into cooking, they will be dark and will have released their water content into the skillet. 
  3. At this point, add the sugar and the vinegar. Cook, stirring occasionally, at least 5 minutes more, until most of the liquid in the skillet has evaporated.

Since I had only ever grilled portobello mushrooms, I had no idea what Eggton meant by a dry skillet. This is what she meant.

Aaaand wet.


Eggton recommends that one spoons the mushrooms over goat cheese on toasted bread and drizzle with olive oil and coarse salt. (Sounds ridiculously fantastic). Or toss on salads, put in omelets, incorporate into pasta sauces, what have you. 

Now, I do like Eggton’s serving suggestions, but let’s be real. These mushrooms are so good you’ll just end up slurping them all up while standing over the still hot frying pan like I did. Be real. Be like me.

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evelina’s favorite lasagna

Guys, it’s time to celebrate! I have finally done it! The lasagna to rule all lasagnas.

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That’s right, it’s a dessert lasagna. It’s a magical chocolatey treat, that Evelina truly does enjoy. Time to officially check off number 15 on my 25 before 25 list (moved over to my 30 before 30 list). Seriously guys, I’m so stoked to tell you about this lasagna.

While this may not be quite as nutritional as the latest recipes I’ve posted, this lasagna is truly good for the soul.

Ingredients:

  • 36 regular Oreo cookies
  • 10 tbs butter, melted
  • 1 100g package cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 2 tbs cold milk
  • 5 dl whipping cream
  • 4 portions chocolate pudding (for 4 people)
  • 5 dl cold milk
  • chocolate pieces to decorate

I originally saw this recipe on a friend’s Facebook, but when I went back to try to find it, it was long gone. So I just Google searched a recipe, but ended up changing it considerably. This is what I did.

Directions:

  • Using a dull knife cut the Oreo cookies in half, then slide the cream off. Place the Oreo cookies in a closable plastic bag, saving the cream centers for later.
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  • Crush the cookies with a rollingpin. You can also use a food processor, but seeing as we don’t have one I opted for the rollingpin method. You’re looking for fine crumbs.
  • In a 9×13 in pan empty in the Oreo crumbs and combine with melted butter. Using a fork, mix the Oreo crumbs and butter evenly. With the fork push the Oreo and butter mixture firmly and evenly across the bottom of the pan. Place pan in refrigerator while preparing the next layer.
  • In a large bowl whip 5 dl whipping cream.
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  • In a medium bowl use a hand mixer to mix the cream cheese and 2 tbs milk until fluffy. Then add the sugar and 1 & 1/4 cups whipped cream. Mix well. Spread this layer over the Oreo crust. Return to refrigerator between layers.
  • In a medium bowl prepare chocolate pudding according to package instructions, I used 5 dl cold milk whisked into the chocolate pudding mix. Place the pudding in the refrigerator for 1-2 minutes. Or leave at room temperature for up to 5 minutes.
  • Spread the slightly chilled chocolate pudding over the cream cheese mixture. Carefully place the Oreo cream centers on top of the chocolate pudding layer and return to refrigerator for -10 minutes to allow pudding to solidify.
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  • Spread the remaining whipped cream as the top layer, and decorate with chocolate pieces.
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  • Best served after being chilled for an additional 30-45 minutes.

This dessert comes highly recommended, let me know if you try it out!

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lördagsgodis

The wait is over! Here it is! The post explaining all about lördagsgodis.

I’ll break it down for you lördag = Saturday, godis = candy. So lördagsgodis is Saturday candy. Here in Sweden there is a whole day for candy. The idea is that you tell your children that they are allowed to have candy on Saturday. That is to say only on Saturday, and lördagsgodisno other day. It’s pretty tricky really.

That means today I’ll be chowing down on this bag of deliciousness:

 

Until next Saturday!

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rulltårta

That’s right! I made a rulltårta this evening. I’m gonna go ahead and call it a roll cake. Checking off number 2 on the 25 before 25 list!

I made a gingerbread and lingon berry roll cake. I’m gonna go ahead and directly translate the recipe I used from Arla. Of course, with my own helpful hints.

Ingredients:

Bottom:

  1. 2 dl flour
  2. 3 krydmått sodium bicarbonate
  3. 1 tablespoon Christmas spices, your own blend
  4. 4 eggs
  5. 1.5 dl sugar
  6. 2 tablespoons sour milk

.

Lingon and cream cheese frosting:

  1. 100 g butter, unsalted, at room temperature
  2. 300 g cream cheese
  3. 1 tablespoon vanilla sugar
  4. 1.5 dl icing sugar
  5. 2 teaspoons whipping cream
  6. 0.5 dl lingon jam

.

Directions:

Bottom:

(Helpful hint 1: read all the directions before you start, it helps you make less mistakes). Set the oven to 250 degrees Celsius. Mix all dry ingredients. (Helpful hint 2: Not the sugar.)

01

Whip the eggs and sugar until fluffy and airy. (Don’t do what I did and later try to remove as much of the sugar as possible from the bowl with the flour and other dry ingredients. Sugar is a friggin’ dry ingredient.) Use a “potlicker” (that direct translation of a spatula is just too good not to include) to pour the whipped eggs & sugar into the dry ingredients.

02

Add the sour milk. Mix with a spoon.

04

Spread the mixture onto a baking sheet with baking paper. (Helpful hint 3: spread very thinly. Very. Seriously, super thin.)

05

Bake in the oven for 5-6 minutes. (Helpful hint 4: watch it, 5 minutes is on the long side, especially if you listened to helpful hint 3 – which I did not do, and it was on the thicker side.) When ready, take out and let cool.

07

While baking the bottom, mix the frosting.

Lingon and cream cheese frosting:

Whip butter and cream cheese until fluffy and white. (The picture got weird, it really was white. You’ll have to trust me.)

06

Whip in the vanilla sugar and baking sugar gradually. (Helpful hint 5: seriously read all the directions before baking, doing what I did and just dumping the sugar in just isn’t as good.) Whip until the frosting is formed. To finish off the frosting add the whipping cream and lingon berry jam. When prepared spread the frosting on the bottom.

08Spread the frosting evenly. Helpful hint 6: don’t eat a lot of the frosting, there is less for the cake if that happens. Now comes the hard part, rolling up the cake. I thought this would be tricky, but it actually wasn’t! Be sure the bottom isn’t stuck to the paper, peel it off a little and carefully roll your cake!

09

Helpful hint 7: If it doesn’t look super pretty, just put it on a super pretty cake dish. It’ll taste great, so it’s fine if it’s not the prettiest the first time around. That’s what I told myself.

10Try it out! I hope you like it!

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homemade macaroni & cheese

Yes, to close out the year I’m completing yet another item off my 25 before 25 list. Homemade macaroni and cheese is coming your way! I hope your expectations aren’t too high on this one. Partially because I’m not a cook, so results may vary. Results may also vary because I just do not know what I put into this masterpiece.

It happened like this. We had three different kinds of cheese in the fridge. I shredded them, and in the case of the Philadelphia cream cheese I spooned it out, and put it all in a pot. Added a little butter, a little milk. Stirred (over heat, that part is important).

All the while boiling up some pasta. When that was ready I mixed the two concoctions. (The one concoction with the pasta is probably more accurately said.) Put the lot in a large-ish dish sprinkled some bread crumbs and extra cheese on top and popped it in the oven.

Mac & Cheese

I hope you weren’t expecting to try this recipe out, because I honestly cannot tell you what cheese was used to make it. I plan on feeding it to my brother when he arrives this evening, so the jury is still out on the taste, but anything with this much cheese gets a good grade in my book.

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