Frittata/Spanish omelette for friends

I like mixing recipes. This sounds really great and if you are a confident, good cook this is what makes cooking great. You are not simply following the recipe but make it a bit more interesting, however if you are a beginner it can cause some problems:) This is one of those mixed recipes when disaster didn’t happen. I first saw how to make Spanish omelette when our dear Spanish friends made it for us on a great-great night (thanks Cris and Juan)…and first made frittata out of Charlotte Pike’s cookbook which I love so much and mentioned it before in my Fancy name for a toast – Croque Madame post.

So we had so many friends who visited us in Sweden and I tried to make some welcome-dish to all of them. My boyfriend got bored with lasagna so I switched to this frittata/spanish omelette mix.  They  all liked it…or at least they were polite enough to tell me that:)

frittata-spanich omlette   frittata-spanish omlette

What we need:

  • 2 big potatoes – peeled and sliced into 0,5 cm thick
  •  1 spoon of olive oil
  • oil
  • 1 red bell pepper – tiny sliced
  • feta cheese
  • 8 large eggs
  • 1 medium onion –  halved and tiny sliced
  • 3 garlic slices – chopped
  • 250 gr bacon

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Learn Hungarian #1 – Layered potatoes

I like layered food because I think they look so great in a see-through dish and taste amazing when all the flavors spend some time together in the oven. Being away from home does not mean we should miss all things, and I am a little bit fed up with salmon ( I know it is a terrible thing to say, I know! – but I am a bit here in Sweden) so let me give some popularity to Hungarian food because it deserves it! This is a very easy dish, tastes really great, looks amazing and perfect for a friends-coming-over-night. I am sure you will like it once you try it! Just leave out the sausage and can serve it in a vegetarian way too.Layered-potatoes

Layered-potatoes

 

 

Let me know how did it work out for you once you tried it!

What we need:

  • 8 medium sized potatoes
  • sausage -thinly sliced
  • 6 eggs
  • 6 big spoons of sour creme
  •  2 spoons olive oil
  • salt and pepper
  • grated cheese

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Sour creme to Hungarians is what ketchup is to Americans – now with potatoes and mushroom

I will have several posts and recipes with sour-creme because I love it. Hungarians generally love sour-creme and use it quite often while cooking. I read a blog about an American who lives in Budapest and absolutely agrees with me. He is a teacher and one day the task for the kids was to rename the colors. Like orange turned out to be ‘rusty bicycle‘, pink ‘Mom’s lipstick’. So here comes a sweet darling Hungarian boy and renames the white to ‘tejföl’, which is sour-creme in Hungarian. I think this story gives an absolutely correct example of the relationship between us Hungarians and tejföl:)

potatoes-mushroom-sour cremepotato-mushroom-sour creme

The main character in this recipe is not the sour creme but a huge potato and fried mushroom (with a sour creme sauce)…my boyfriend loved it, and once again, easy to make it and looks amazing.

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Chicken under sour creme and cheese blanket

I should study. Really…I am so behind with the reading materials. Story of my – educational – life. I am just really really not in the mood to study right now. But as every good student I have an excuse. My newest excuse is cooking and my beloved blog. I blame the Swedish advanced and environment friendly education system—> all my materials are online of course that sooner or later (sooner) I crash and switch the windows here.

chicken-sour creme chicken-sour creme

Today’s recipe is super easy, really. You basically do not have to do anything but frying some bacon with onions, tasting and checking the oven.

You can check out the whole recipe in this prezi link, or just keep on reading here:)

Chicken under sour creme and cheese blanket

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My favourite foursome: salmon+butter+majoram and rosmary

One of the weird things in Sweden is that salmon is cheaper than chicken. I mean way cheaper. I have never eaten so much salmon in my life than here up north. Don’t get me wrong I am not complaining…I like it a lot. I first tried it a couple of years ago, my Mom baked it with butter and it was delicious. So since I am here I got pretty pro in cooking/baking salmon (pro in my beginner level…just to make sure we understand each other:). I just love it with majoram and rosemary…especially rosemary, cause I love the English word ‘rosemary’, it sounds beautiful.:)

I believe it slightly tastes better when you bake it, but takes more time…so it is up to you. (10 min and 22-25 min). I usually serve it with potato, but sometimes I make salad with sour creme+garlic sauce which makes the whole dish even better.

!salmon-butter

salmon-butter

You can check out the whole recipe on this prezi link, or just continue to read here:)

My favorite foursome: salmon+butter+majoram and rosemary

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3 words that match – pasta, besamel and cherry tomato

I am excited about my blog! This is so new to me…even more than cooking! I am starting to fall in love with it. Sometimes , when I am sitting on bus nr. 5 – it is a 20 mins ride, so I have time to think – I picture myself and most recently also my blog in like a half year. I like to think about what kind of food and recipes and other stuff I will post, whether you will like it or not, how my blog will look like (cause I am still not satisfied) and how seriosuly I will take the whole thing. Right now I enjoy writing, and learning how to cook. Being a great cook never goes out of style…I think if either a woman or a man knows how to cook it’s hot! I am on it:)

cheese and bacon

So what I brought you today is pasta. I love pasta. More precisely I love pasta with a lightly brown coloured (thanks to the grill in the oven) grated cheese on the top, cause I believe it makes life prettier. And I like putting the finished pasta into an ovenproof dish, into the oven and let the different tastes “get-together”, know each other better and let the cheese turn into the desired golden-brownish colour.

 You can check out the whole recipe through this link, or just continue to read here:)

http://prezi.com/ntz7bf2tdhbc/?utm_campaign=share&utm_medium=copy&rc=ex0share

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The first – Layered aubergine

So I took a break from my computer – and from going crazy of setting up my blog – and decided that my first meal will be layered-aubergine!  I tried aubergine for the first time (in my life) a week ago, when I first cooked this meal…never before, I swear! So I made it again, was inspired by my beloved cookbook of Charlotte Pike – but changed it a bit. So here is the result and the consequences…

aubergine

What we need:

  • 2 thick aubergines – sliced lengthways into thick slices -1,5 cm
  • cheese -…the more the merrier.
  • 3-4 pieces garlic cloves – peeled and chopped
  • 5 teaspoons of olive oil
  • 5-6 medium-sized potatoes – (optional)
  • 2x400g cans tomato paste
  • salt, pepper
  • 1 teaspoon (if you feel like, even more) – oregano, basil 
  • pinch of sugar

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