Monthly Archives: January 2016

Spice it up

I’m so happy that the Thai grocery store has moved into Sollentuna Mall (they used to have the store with t’s entrance on the outside) so it’s easy peasy to shop. They have raw scampi (2kg) for a song compared to the supermarket and spices, curry paste and veggies among other things. Found Coriander power (which can’t  be found at ICA Maxi, my go-to place for groceries) , Turmeric and Cumin powder in bags, not “puny” glass jars and large IMG_3705t

tubs of Thai Green and Red curry paste, which is a vast difference that the jars from Santa Maria, a Swedish spice company. Ah, I just love spicy cooking.

Asian hot dipping sauce

Wanted a little something for the pan fried scampi last night and came up with this:

1/2 dl rice vinegar , 1/2 dl mirin (you can up that if you want to), 1 red peri-pari chili,chopped, 1/2 jalapeno, sliced, 1-2tsk fresh ginger, grated, 1/2 spring onion, sliced, 1/2 teaspoon fresh lime juice, flaked sea salt, grounded black pepper, 1/2-1 tsp raw sugar, 1/2 tsp sesame oil, 1 tsp white sesame seeds.

Stir it all together in a bowl.

 

The Italian Stallion

110_1spaghetti_fork

Photo from Kellyupsom.com

There is probably as many recipes for Spagetti Bolognese as there are pasta loving people, but with The DH taking the car and disappeared  to some metal (not music, steel metal) crazy friend, I couldn’t go to the supermarket and had to raid the freezer and pantry. Came up with the best Bolognese sauce so far. It’s serves 4-5 so you can freeze it into portions if you want to. No picture though cause it looks like a Bolognese usually does,

500gr of ground beef

1/2 a package of bacon cut into pieces

1 chopped onion

2 finely sliced cloves of garlic

1/2 a red chili (or more if you like)

4 Bellaverde broccoli

1 can of chopped tomatoes. Find that there is a difference between cheap and not cheap ones,

1dl red wine

1tbs of “Touch of Taste” Italian veal stock (concentrate in a bottle from Knorr)

1/2 tsp each of dried basil, oregano and thyme

Flaked sea salt, freshly ground black pepper, raw sugar, Chili Explosion

A dash or two of Tabasco sauce.

Fry the bacon and then add the garlic, onion and chili. Cook unto the onion is soft. Add the ground meat and while you fry it, use your spatula to break up larger lumps. Add the seasoning and stock  and stir a bit. Add the wine and tomatoes, stir and let cook until it all has thickened. Check the seasoning and serve with spagetti and fresh grated good quality parmesan cheese.