Chicken, Mint & Sriracha Meatballs w. Delicious Pasta- Kyckling, Mynta & Sriracha Köttbullar med Underbar Pasta

Traditional Swedish Meatballs are hard to beat, although, meatballs can be (IS for sure) so much more than what you normally buy at IKEA. It’s an easy dish to elaborate with, and the combinations are endless. The other week I felt an urge for some mint (I mean I do almost everyday, but still). I decided to experiment a little with ground chicken, and I must say that the result was amazingly delicious. A must try! To go with it I made a pasta with vegetables and spinach. All for a perfect hearty yet interesting weekday meal.

Recipe / Recept

Chicken Meatballs / Kycklingköttbullar 

15-16 ounces of ground chicken / 450-500 g kycklingfärs

1 cup of water / 2.5 dl vatten

1 stock cube / 1 buljongtärning

0.4 cups of bread crumbs / 1 dl ströbröd

1 egg / 1 ägg

about 15 mint leaves / ca 15 myntablad 

1-2 tbsp of sriracha / 1-2 msk sriracha 

salt / salt 

Pasta / Pasta 

Pasta / Pasta

peapods / ärtskidor 

green peas / gröna ärtor

tomato / tomat

2 tbsp of sour cream / 2 msk creme fraiche 

2 tbsp of half and half / 2 msk röd mjölk 

salt / salt 

Lots of fresh spinach / Mycket färsk spenat

1. Start with the meatballs. Boil the water with the stock cube. / Börja med köttbullarna. Koka upp vatten med buljongtärning.

2. Pour the water over the breadcrumbs. Let swell. / Häll vattnet över ströbrödet och låt svälla.

3. Mix in the ground chicken, chopped mint, egg, salt and sriracha. / Blanda i kycklingen, hackad mynta, ägg, salt och sriracha.

4. Form meatball. / Rulla köttbullar.

5. Cook in butter until golden. / Stek i smör tills gyllene.

6. Bring water to boil for the pasta. / Koka upp pasta vatten.

7. Chop tomatoes and pea pods. / Hacka tomater och ärtskidor.

9. Cook until soft. / Stek tills mjuka.

10. Add green peas, cream and salt. / Lägg i mjölk, creme fraiche, ärtor och salt.

11. Mix in with the pasta. / Blanda med pastan.

12. Mix in fresh spinach. / Blanda i färsk spenat.

13. Done! / Klart!

Chocolate Covered Cashew Cookies – Choklad-doppade Cashewkakor

Recipe / Recept 

2-2.2 cups of flour / 5-5.5 dl mjöl

0.4 cups of sugar / 1 dl socker  

7 ounces of butter / 200 g smör 

 1 cup of cashew nuts / 2.5 dl cashew nötter

I dark chocolate bar / 1 mörk chokladkaka

1. Preheat the oven to 390 F. / Sätt ugnen på 200 grader.

2. Put flour, sugar and butter in a food processor. Mix until it’s become a dough. / Lägg mjöl, socker och smör i en mixer. Mixa tills det har blivit en deg.

3. Knead in the cashew nuts. / Knåda in cashewnötterna.

4. Roll small balls of the dough. / Rulla små bollar av degen.

5. Take a fork and press the balls into thick rounds. / Ta en gaffel och pressa bollarna till tjocka cirklar.

6. Place on a baking thin on a non-stick paper. / Placera på en plåt med bakplåtspapper.

7. Bake for about 10 min, or until golden on the edges. / Grädda i ca 10 min, eller tills de är gyllene i kanterna.

8. Let cool. / Låt svalna.

9. Melt the chocolate. / Smält chokladen.

10. Dip half the cookie in chocolate. / Doppa halva kakan i choklad.

11. Let cool / Låt svalna.

12. Done! / Klart!

Delicious Swedish Pancakes – Fantstiska Pannkakor

What is better than pancakes?! Right, nothing. If you’re really craving them, there’s nothing that can satisfy the craving other than making some pancakes. Swedish pancakes are kind of a mixture of a crepe and an American Pancake. They’re thin but not super thin, but they’re not sweet. Serve them with sugar, jam or fruits and indulge in the deliciousness of pancakes!

 

Recept (12 tunna) / Recipe (12 thin)

3 ägg / 3 eggs

6 dl mjölk / 2.4 cups of milk

2 msk smält smör / 2 tablespoon of melted butter

1/2-1 tsk salt / 1/2 – 1 teaspoon of salt

2.5 dl mjöl / 1 cup of flour

1. Smält smöret och vispa ihop alla andra ingredienser. / Melt the butter and whisk together with all other ingredients. Make sure there are no lumps.

2. Lägg ca 1/2-1 dl smet i stekpannan beroende på hur stor stekpannan är. Lossa den försiktigt i kanterna och vänd när den blivit lite “bubblig” på ovansidan. / Put 0.2-0.4 cups of mix in the pan depending on how big it is. Loosen it carefully in the edges and flip it when it’s bubbly on the top (and it doesn’t break, it takes some time to get the technique in.)

3. Klart! / Done!

 

Repost; Elderflower Cheesecake – Repost; Fläder Cheesecake

Fläderblom är en utav mina favorit sommar-smaker. Det är fräscht och gott. Den här cheesecaken bjöd jag på under en tjejmiddag, och det fanns knappt något kvar efteråt… Den är god, syrlig och ett perfekt slut på en middag.

/

Elderflower is something very Swedish, and one of my favorite flavors during summer. It’s fresh and just wonderful. This cheesecake was the desert during a dinner with my girlfriends, and there was barley anything left after… It tastes delicious, it’s a little sour and a perfect ending to a dinner. P.S Elderflower concentrate can be bought at IKEA.

Recept / Recipe

För skalet /For the crust:

2 dl cornflakes / 0.8 cups of cornflakes

2 dl rågflingor / 0.8 cups of rye-flakes

1 dl vetemjöl / 0.4 cups of flour

100 g smör / 3.5 ounces of butter

1 dl mörkt muscadavo socker / 0.4 cups of dark muscovado sugar 

Fyllning/ Filling:

4 Gelatinblad / 4 Gelatin leaves

250 g kesella / 8.8 ounces of curd

250 g vaniljkesella / 8.8 ounces of Vanilla curd

4 dl crème fraiche / 1.6 cups of sour cream

2 dl fläderblomssaft (koncentrerad) /  0.8 cups of Elderflower concentrate

1.5 dl florsocker / 0.6 cups of icing sugar

1/2 citron, saft och skal / 1/2 lemon, juice and peel

Garnering / Garnish

Färska jordgubbar / Fresh strawberries 

1. Sätt ugnen på 200 grader, mixa alla ingredienser till skalet i en mixer, tryck ut i en form med löstagbara kanter. / Heat the oven to 390 Fahrenheit, mix all the ingredients to the crust in a mixer and put in a thin with removable edges.

2. Ställ i ugnen i 10 min. Låt svalna. / Bake in the oven for 10 min. Let cool.

3. Blötlägg gelatinbladen i kallt vatten i 5 min. / Let the gelatin leaves soak in cold water for 5 min.

4. Koka ihop alla ingredienser ,utom gelatinbladen, till fyllningen i en kastrull, vispa tills den är slät. / Boil all ingrediens for the filling together, except the gelatin leaves, in a pot, whisk until even.

5. Låt gelatinbladen smälta in i blandningen under omrörning. / Let the gelatin leaves melt into the mix while whisking lightly.

5. Låt svalna, häll över pajskalet och låt stå i kylen i minst 4 h innan servering. Garnera med jordgubbar. / Let cool, pour over the crust and put the cheesecake in the fridge for at least 4 h before serving. Garnish with fresh strawberries.

6. Njut! / Enjoy!

Quick Smoked Salmon & Vegetable Pasta – Snabb Rökt Lax & Grönsakspasta

First week of school is just finished! This is my third year at American University, and I can’t believe how fast time goes by! After an amazing summer with sun and time for longer dinners, it’s time for the quick recipes to come back! This pasta was made in a second, and is both fresh, delicious and filling at the same time. The combo of vegetables I used is not a necessity, you can put in a little of whatever you like really. I hope you’ve had a great start of this semester and are looking forward to another great year!

Recipe / Recept 

Pasta / Pasta

1 package of smoked salmon / 1 paket rökt lax

1 tomato / 1 tomat

2 green onions / 2 mini salladslökar 

Fresh Spinach / Färsk Spenat 

1 Avocado / 1 Avokado

Parmesan Cheese / Parmesanost 

1. Boil the pasta. / Koka pastan.

2. Meanwhile; cut the tomato and chop the onion. / Undertiden; skär tomaten och hacka löken.

3. Drain the pasta. / Häll av pastan.

4. In the same pot, heat it up with butter and cook the onions, tomato, salmon and spinach. / I samma kastrull, lägg i lite smör och stek löken, tomaten, laxen och spenaten.

5. Mix in the pasta and top with avocado and parmesan. / Blanda i pastan och toppa med avokado och spenat.

6. Done! / Klart!