Author Archives: Björg Farstad

Roasted Pumpkin Soup with Sweet Potatoe and Chili

Last night after work I made Pumpkin Soup. I do not want to waste food so I wanted to make use of the carved Pumpkins from this weekend. I like the Pumpkin to bake in the oven to prepare the Pumpkin Pure. I got a lot out of the pumpkins so it was enough for soup and even jam. I love the taste of the roasted pumpkin compared to boiled when using it in both soups, pies or jam.

Baked Cod with Lentil Curry and Coconut Milk

Cookalong with Frida and Ciana. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. This time we made Cod baked in the oven in Coconutmilk. With it we made an Indian inspired Curry with green lentils, chickpeas, leek, carrot, onion and garlic and with indian spicing and coconut milk. I even had white rice with mine. It turned out delicious. 

Lamb Roast Beef with Vegetables

My Easterdinner Easter Sunday was Lambroastbeef with Carrots, Rutabaga, potatoes, cabbage, mushrooms and sauce from the roasting. With it I had my Italien Easterbread with the egg. The sauce from the roast was delicious for dipping the bread. I was so satiesfied with my Eastermeal. It was my first time to make Lambroastbeef. And this meal was a different style from a typical Swedish Easter dinner. Since I am alone I skipped the Buffée dishes that is usually my Easter meal tradition since living so long in Sweden. This meal suits any occation and time of the year.

Norwegian ”Fårikål”

“Fårikål” is Norways National dish. This is a lamb and cabbage stew. Mostly Norwegians like to prepare ”Fårikål” to welcome fall season. It even has it’s own day in the fall. ”Fårikål” is prepared with few ingredients, cabbage, lamb or mutton meat, peppercorns, flour, water, salt. It is slowcooked just simmering for hours. Make no mistake, it is delicious and very comforting. Why did I decide to make it in spring? Well it was Easter and lamb is quite traditional to eat.

Saefoodpaella

Paella is the National Dish of Spain. It can be made with chicken and sausage, seafood or vegetarian. Traditions are different from family to family and from region to region. My seafood paella came out wonderful in flavors. Saffron and smoked paprika are the main spices in this dish. I did not have the luxury of fresh seafood so I used frozen mix with clams, octopus and shrimps. I did have some large Norwegian Shrimps to top with. To make the soffrito I used the vegetables I had, onions, garlic, carrots, green peas, bell peppers, cabbage, chickpeas, tomatoes, broccoli. I also added mushrooms and vegetable broth and of course the rice. I do not have a Paella pan so I made it in my Cast Iron Pan on the stove top. It tasted wonderful.

Vegetarian Paella

Cookalong with Frida and Ciana Sunday night. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. This time we made Paella, the National dish of Spain. We made Vegetarian Paella. It came out wonderful in flavors. Saffron and smoked paprika are the main spices in this dish. We used the vegetables we had, onions, garlic, carrots, zucchini, green peas, bell peppers, cabbage, chickpeas, tomatoes, broccoli. We also added mushrooms and vegetable broth. We did not have a Paella pan so we prepared all in the cast iron pan on the stove top and then switched to an oven pan and added the rice and finished it off in the oven. It tasted wonderful.

My Easter Brunch with a Scandinavian twist

My Easterbrunch with a twist was some Swedish Smörgåsbord ingredients created as my own Afternoon Tea. Here I had bread, Egg, Herring, Beetroot, Lamm Roast Beef, Cheese, Apples, Shrimps. My drink was hot Chocolate. It was cold outside. The lovely bouquet of Easterflowers came from my daughter Frida with thoughts from Texas, USA. They lit up my heart and Easter.