365 recipes

This is a very light soup. Definitely a side soup if a more filling meal is needed. Sauté in 2 T melted butter 1 onion, chopped,  as the onion begins to soften, sprinkle with  2 T all purpose flour, stir well After 3 minutes, slowly pour in  500 ml water, stirring constantly  add a generous pinch of salt.  When thickened, add 300 g thinly sliced baby red potatoes and stir Cook 5 minutes, then add 150 g thinly sliced carrots Cook for 5 minutes, then add 250 small florets cauliflower and stir in 300 ml whole milk After 5 minutes, turn off heat and add 50 g frozen baby peas  a generous handful of chopped fresh dill (about 1/2 cup) 1/4 c chopped fresh chives white pepper and more salt to taste Finally add 1/2 - 1 cup of finely grated white cheese like gruyere  Combine well and let rest before serving.  I love this soup with toasted and buttered rye bread for a light lunch in the summer.

 Apparently not a true Japanese food, a more recent but fun level up of the humble onigiri Prepare layers:  1. 1 can tuna in oil mixed with  1 1/2 T kewpie/japanese mayo 2. 1 large avocado , thinly sliced 3. 1 long/english cucumber, thinly sliced (think potato peeler) 4. 2 soft-med boiled eggs or ramen eggs (ajitsuke tamago: boiled egg marinated in teriyaki), sliced thin 5. 1/2-1 calrose rice , cooked & cooled, leftover is best Other ingredients:  4-6 rice paper/spring roll skins 4 nori/seaweed sheets   toasted sesame seeds Furikake/rice seasoning Working with 2 rice papers and 2 nori at a time:  wet the rice paper briefly in warm water. Line them up vertically, place nori on top of each on a clean counter or cuttin board. Make one slice with scissors halfway in on the top 1/3 on right and one slice halfway in on bottom 1/3 on the left - creating the shape of the letter S through the nori and rice paper. (it will be foldable: top right over to le...

This is a light, quick, veggie salad that was filling and tasty Make Peanut Sauce by mixing:  1/3 c peanut butter 2 T soy sauce 2 T rice vinegar 1T sesame oil 1t lemon juice Set aside while you chop the vegetables (or use pre-chopped or leftovers):  I just used equal amounts, about a handful, enough for two people with the above sauce:  Lettuce Spinach Cucumber Carrot Broccoli Yellow or Orange Bell pepper Avocado etc.  Top with chopped mint and cilantro, sliced almonds (or peanuts) , a handful of crushed dried ramen noodles and a chopped medium boiled egg (chicken , etc. would work too) Tasted good immediately and chilled for later.  If its too much liquid dressing for your taste, just add a bit more peanut butter to thicken

 Prepare your preferred combination of  sliced vegetables of consistent thickness:  potatoes, new potatoes, parsnips, red beets, yellow beets, leeks, red onions, sweet potatoes, carrots, whole garlic cloves, cauliflower, broccoli .  colored bell peppers, zucchini , etc.  Place your thickly sliced vegetables in a large bowl and drizzle with  Olive oil Sprinkle generously with salt and cinnamon Mix with your hands until all surfaces are well and evenly coated. Spread evenly on a silpat on a cookie sheet. Roast the veggies at 375º until they are tender and toasty. Timing depends on the thickness of your slices, anywhere from 20-40 minutes. 

All this time before the apple pie recipe made it on here.   We don't make it much anymore but I did back in the 90s. To keep the apples from browning while I was working on a crust one Thanksgiving, I squeezed a lemon over them. Everyone liked the added zing of lemon in the pie so I have done it ever since. Beat until pale and fluffy-  1/2 c butter 1/2 c brown sugar , then add 1 c flour 1 t ground cinnamon 3 T water Mix until smooth and thick and set aside. Core and slice 6 c of granny smith apples and squeeze a half of a lemon over the mount Stir apples into the set aside sugar mixture and mound into your pie crust Sprinkle the apple mixture with  1/2 c sugar 1 t ground cinnamon Bake 45 minutes on bottom rack of oven at 350º 

 My brief childhood move to New Mexico is full of great recipes and great food as my parents really embraced it as an adventure away from our Los Angeles home. My mom took a cooking class and carried the flavors into her home for the rest of her life. You can add meat to this dish if you want a casserole out of it. Preheat oven to 350º. Lightly oil/butter a 9x12 baking dish.  Scrub and slice thinly 1 1/2 lbs new red or golden potatoes. Dice 1/2 c red, yellow or white onion Chop 3/4 -  1 c of roasted green chiles - Hatch Chiles are recommended if you can get them, as hot as you prefer Cube 4 T butter You will also need about 1 c heavy cream 1 c grated Queso Oaxaca or Jack or white cheddar cheese , a mild flavored "good melter" 2 t salt 1 t freshly ground canela (mexican cinnamon)  Layer the ingredients in 4 layers, starting with a thin layer of 1/4 of the potatoes followed by 1/4 c cream and topped with 1/4 of the chiles, cheese, onion, butter, salt and canela. Rep...

 Zucchini Cakes A quickly prepared side dish or smörgåsbord platter as you can make them as small as you wish.  Think veggie crab cake. Coarsely grate  3 C zucchini Place in colander, sprinkle with salt and let drain for 30 minutes. Press with towel to remove liquid, which reduces the quantity to about 2 cups. Place grated, dried zucchini in a bowl with 1 c fresh bread crumbs (baguette in food processor) 1 egg 2 green onions, thinly chopped  1/4 c colored bell pepper, diced 1 1/2 t Old Bay seasoning 1 t Dijon mustard  1 T plain yogurt Mix well and form into 8 equally sized patties. Chill. A good hour is best if possible.  Near seving time, fry cakes in a thin layer of butter and vegetable oil until they are browned on both sides. Drain on towel before serving. 

Apparently my family says this blog is not coming up on google searches and is difficult to find. They have asked me to transfer to substack for easy accessibility and so I did. I still find this the better way to search for an individual recipe and easier to upload here first.  Find these recipes and any new arrivals also at: https://substack.com/@swedeheartrecipes

 Papa's favorite! And also really easy to make and take and share, etc.  Combine: 2 3/4 c UNSWEETENED coconut flakes 1/2 c sweetened condensed milk (a can usually has 1 cup) 1 t vanilla Form into balls and place on silpat baking sheet or into mini muffin sheets.  Bake at 325 º for about 10-15 minutes, less for smaller, mini muffins need the longest. Allow to cool before moving, as they are delicate when hot. 

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...

Now that it is officially Fall, it's time for pumpkin cookies again :)   Dad's pumpkin cookies are delicious. Best way to describe the difference between them is that these are more spice than pumpkin. I like them both but sometimes prefer this spice version. I don't like using prepared pumpkin pie spice, it seems to change the flavor for me (I wonder if it's the amount of cloves?). This recipe hits the spice just right but of course alter as you like, it can take even handle more or less chocolate chips in it, or none at all.  In medium mixing bowl, mix dry ingredients together:  2 c flour 2 t baking powder 3/4 t baking soda 1 1/2 - 2 t cinnamon 1/2 t ginger 1/2 t nutmeg 1/8 t cloves 1/2 t salt In small mixing bowl beat together : 1/2 c sugar 1/2 c brown sugar, packed 1/2 canola oil 1 egg 1 t vanilla paste Then add:  240g pumpkin purée, ( about a small can if not using fresh) When blended well, add the pumpkin mix into the the dry mixture. Barely blend the two ...

 Basically it's Lemon Spaghetti. I needed a side dish for a friend's seafood lunch and this was perfect. When I served at cousins beach week, it also got rave reviews (and competition for the leftovers) so it's worth sharing here. I found the recipe by Michelle Doll at Delish.com. What I love about this recipe is it is quick and easy but really it's the technique. Its similar to an Alfredo sauce but because of the way you put it together, it is very evenly distributed and doesn't feel heavy. Tastes great with fish and chicken, so far.  Cook  12 oz. spaghetti in generously salted boiling water.  While waiting for the pasta, slice of a couple thin strips from a lemon for garnish (if desired)  Zest  1 lemon into a large sauce pan (the spaghetti will go into it later)  and juice the lemon , setting the juice aside. Add 1/2 c. heavy cream and  4 Tbsp. unsalted butter to the lemon zest   and let it melt over low hea...

 One of my fall favorites is simple butternut soup. I often just keep a box of it in stock in the pantry. After looking for a good homemade version - This was so delicious! It was a post by Cecilia Tolone on Insta. If you are pressed for time, you can easily substitute with canned squash. Look for the freshest squash when you have the time, it really makes a difference in the flavors.  The amounts in the recipe are general recommendations since the size of squash varies. I used a medium butternut, about 25 cm/10 inches . I would use a bit smaller pumpkin. Peel, seed, slice and cube your squash.  Drizzle a shallow baking dish with olive oil and put the squash in. Salt the squash lightly and place 4-5 dabs/tsps of butter on top. Cover with lid or foil.  Bake at 390º F / 200º C for about 30 minutes - so you can easily pierce it with a fork. While the squash bakes, chop a 1/2 a medium onion and 3 medium carrots into matching sizes - doesn't matter as they will be cooke...

  Birthday Berry Tart I was intimidated watching bake-off and professionals make tarts but it turns out making a fruit tart is do-able! After looking at a few different recipes, I came up with this version to pack more flavors into the tart shell, which turned out tasting great, thankfully :) Take your time. Watch different videos about technique if you are needing more tips. It is not a quick process. The components can be made the day ahead which is helpful if you have the warning.   You can also use this recipe to make about 8 mini tarts   Paté Sucre Sweet tart dough for shell This makes enough dough for a large 11” tart - use less for smaller pans,   it can be stored in freezer for a couple months. If you don’t have a tart pan, I used a springform so I could still have the shell exposed Some recipes suggested a pie dish. Crumble together with fingers, pastry blender or paddle on mixer - briefly  - work quickly- do not melt the butter with fingers or friction...

How did I miss putting this recipe on here years ago?! There are several versions. The original here is from the Swedish classic Sju Sorters Kakor. For presentation it is baked in a special ribbed pan - widely available and not expensive - called a Swedish/Rehrucken/Almond cake loaf pan.  They are about 4.75 x 12.25 inches & 2 inches deep.  It also works in a similarly sized baking dish or cake round, you just won't have the ribbed design.  Prepare cake pan with a light coating of oil or oil spray, as you want to be able to invert it after baking to present it with the pattern. Sprinkle sliced almonds into the bottom of the pan before pouring the batter into it.  Recipe:  Beat together until light and fluffy = "vit och skummig":  2/3 c - 1 1/4 c unbleached cane sugar (depending on how sweet you want it) 1/2 c softened unsalted butter Beat in, one at a time:   1 egg & 2//3 c milk OR 2 eggs Combine the dry ingredients:  1 1/2 t almond e...

 That's what this antique recipe is titled. It came in a old recipe box I bought from an antique store.  It calls for semi-sweet chocolate bars to be cut into pieces the size of a pea- so before chocolate chips were a thing. It appears to be from the 1930s since Nestle started selling "morsels" (chips) in their own bags in 1939. Regardless, they were some of the best chocolate chip cookies I have had in a while so its a recipe worth keeping! Cream together 1 c butter, room temperature 3/4 c brown sugar 3/4 c baking sugar (unbleached has better flavor and sandiness) 2 eggs, BEATEN, before adding to mixture Separately Dissolve 1 t baking soda in 1 tsp of hot water .  Combine 2 1/4 c SIFTED flour with 1 t of salt. Now add the above mixtures to the creamed ingredients. Add 4-5 oz of semi-sweet chocolate chips (1 c chopped walnuts were optional)  Add 1 t vanilla and mix well. Drop by tablespoons onto greased, parchment paper or silpat baking sheet Bake 10 minutes in ...

 I don't know what to call this. A taste of Fall? A "warm" pork potato salad with apples to add sweetness. It was inspired from Scandinavian summer pork chops and warm German potato salad. It's a quick, simple meal.   This makes no more than 4 portions. I used a small dutch oven with a lid.  1/2 lb of pork - seared on both sides and cut into bite size strips or cubes. (use pork chop with bone removed, or boneless pork or leftover asian pork)  Cube 2 large red potatoes , leave skins on.  IF you have just seared the pork, add potatoes with 1-2 T canola oil and 1 T butter and a generous pinch of salt. Combine and cook over med-hi heat with lid on. Stir occasionally to keep the potatoes from sticking. IF you are using cooked pork, start the potatoes (with oil, butter & salt) first, then when they are softened, add the cooked pork into the pan When the potatoes are softened, sprinkle 1 T flour over the mixture and stir well. It will create a little bit of ...

 Hot Chocolate from scratch makes it easier to serve a group all at the same time Melt 1/2 lb dark chocolate pieces in  1 quart of milk Stir constantly to almost a boil - careful not to burn the bottom Remove from heat Toppings: whipped cream or frozen coconut cream orange zest cinnamon, cardamom, saffron

Here are 2 Non-alcoholic versions of Glögg  Blueberry Glögg Bring to a boil then reduce to low heat for ten minutes : 4 c blueberries 4 c apple juice Blend with immersion blender until smooth (or transfer to blender and then back to pan) Add in zest of 1 orange 2 cinnamon sticks 10 whole closes 1 vanilla bean 20 raisins 2 whole star anise 1 inch fresh ginger or 1 1/14 ground ginger,  Simmer for 20 minutes and add 2 c hot water before serving. Refrigerate any leftovers. Christmas Glögg Bring to boil and reduce to low for 30 minutes:  4 c fruit juice, black currant, apple or grape 6 cloves 6 cardemom pods 2 cinnamon sticks 2 cm fresh ginger or 2 t minced ginger  1/2 c water Remove the spices and add 1/2 c golden raisins 1 orange, very thinly sliced Sweeten with honey Serve warm Refrigerate leftover.