Wallenbergare

Today I made a Swedish dish called Wallenbergare. I made it with ground beef but it's originally made from ground veal.

Wallenbergare
500g ground veal or ground beef

4 egg yolks

4 dl cream

salt

white pepper

1 dl breadcrumbs

butter

Mashed potaoes
500 g potatoes

cream

butter

Start by cooking the potatoes.

All ingredients should be cold when you prepare the Wallenbergare. Put the meat in food processor using knife blade. Add egg yolks and the spices. Mix for a little bit and then carefully add the cream while mixer is going. Make sure cream is well mixed with the meat but be careful not to mix too long. If meat gets too warm it will not hold together.

Put half of the breadcrumbs on a plate. Dip hands in cold water and make a "hamburger" (originally it should be round, 11x2 cm). The mix is really loose so it can be tricky. I just "drop" some meat on the breadcrumbs, sprinkle some crumbs on top and then use a spatula to move it to the pan. Then fry them slowly in butter, they should be light in the middle.

When the potatoes are done move them to food processor and mix together with cream, butter and salt (I use sea salt). Mix it together for a while.

Serve with peas and lingonberry jam (they sell it in Ikea). You can also pour some over melted butter.

Healty But Not So Good Smoothie

While the boys ate a delicious breakfast I had my not so delicious smoothie.

Healthy But Not So good Smoothie

3 dl frozen strawberries

2 cubes of frozen spinach

3 dl soya milk

1 tablespoon wheat germs

1 tablespoon flax seeds

Mix everything together, add the flax seeds and wheat germs last.

Serve the smoothie in a nice glass and decorate with fresh fruit. This way you can pretend it's as good as it looks.

French Toast Morning

For breakfast this morning I made my boys French toast.

French Toast
2 eggs
3 slices of bread
cinnamon

In a shallow bowl, whisk the eggs and cinnomon after taste. Add a slice of bread in the mixture and soak before turning.

Put the bread in a hot pan and cook until golden on each side.

Serve them with syrup, fruit and sprinkle some confectioner's sugar over.

Creamy Tomato Soup with Feta and Yogurt Topping

2 onions, chopped

3 tablespoons olive oil

0,5 tablespoons basil

0,5 tablespoons thyme

3 cans crushed tomatoes

1,5 dl white wine (let's pretend the 2 carrots in the pictures are a bottle of white wine)

2-3 dl water

2 cubes chicken or vegetable bouillon

1 cloves garlic

4 tablespoons sugar

1 bay leaf

2,5 dl cream

In a saucepan, saute onions (I used shallots) in olive oil. Add the herbs and stir together. Pour the white wine over and then add tomatoes, water, bouillon cubes, chopped garlic, sugar and bay leaf. Bring to a boil. Reduce heat and simmer for 20-30 minutes. Remove the bay leaf and blend until smooth. Add the cream and cook for another 5-10 minutes.

Feta and Yogurt Topping

While the soup is simmering, mix together 1 dl of yoghurt with 50 g feta cheese with a fork.

Cheese Quesadilla

Spread a thin layer of sweet chili sauce over a tortilla and sprinkle cheese evenly over. Place another tortilla on top. Coat the pan with oil, and place tortilla in pan. Heat until the cheese is melted and both tortillas are slightly brown.

Tastes better than it looks. Enjoy!

Chicken Liver Mousse

Ozdobíme tymiánem a hostina může začít.



I love liver. I may be the only one from all the people I know but that doesn't change anything for me. I love it. And since my husband is traveling and kids are in bed chicken liver is what I am cooking.....

Chicken Liver Mousse
as seen in Martha Stewart's Dinner at Home

Ingredients:

500g chicken liver
1 chopped onion
2 tablespoons of oil (I used sunflower)
salt and pepper
1/2 stick of butter
fresh thyme
1 spoon of dry sherry

Heat oil in a large skillet over medium-high. Season liver with salt and pepper and cook until brown. Make sure they are still pink on the inside. It takes a couple of minutes.
Transfer liver to a bowl and let cool down.
Add your onion and thyme to the pan and fry until golden. Transfer to the bowl with liver and discard thyme. Add butter and sherry.
Blend in the food processor (hand mixer) until smooth. Taste and season with salt and pepper if needed.

Yeaaaaaaaah.....you are ready to take out crackers and have yourself a liver feast. If you are like me, you will absolutely love it!

Welcome!

We are two friends who come from very different backgrounds but are united by a passion for food. We are lucky enough to live next door to each other which makes cooking together a lot easier. We beg, borrow and steal recipes from all over the world and then tailor them to the ingredients we have readily available where we live, in the Czech Republic. In the process we may even create a few new recipes ourselves. We would love for you to be part of our gastronomic adventure!