Posted in The Swedish goddess affordable meals

The Swedish goddess go cupboard diving

This week I worked a whooping 35 hours, the closest I have been to normal working for a very long time, it feels real good and I’m feeling a bit like myself. The only think is the scatter brain and the lack of energy to go grocery shopping. So tonight I went through the cupboards, fridge and freezer and actually came up with a real nice meal.

Starting with the vegetables I bought for the non-dinner the other day (you know when I went for coffee and came home without);

VeggiesThen there was half a chicken, cooked and ready to be defrosted that I found in the freezer;

ChickenFor some reason I also had real cheese cravings, and the only cheese I had at home was the sliced one that I bought for my toasties, but what the heck; cheese is cheese!

CheeseAdd it all together in a bowl;

In da bowlAdd some pasta, olive oil, salt and pepper and you have yourself and awesome chicken salad;

ReadyMy freezer is getting a bit empty now and the magical meals are getting less and less magical, everything gets a tad bit more magical when you partake some of this with it though;

Friday eveningNow it’s time to rest, I have a real busy weekend planned with loads of time with good friends and a little time with family. Hope you all have an awesome weekend as well.

Over and out from the Swedish Goddess!

Posted in Down-under 2013, Recipe

Provencal Fish Stew

As my vacation down-under is moving along I continue to use my hostess and Mr Three-Year-Old as guinea pigs for recipes that I find in various places. This one appeared when I Googled for white fish recipes. It was real easy to cook and turned out great not tasting too fishy, which makes it plausible to use on my friend who claim she doesn’t like any fish at all.

Ingredients

  • Olive oil
  • 1 Medium onion
  • 4 cloves of garlic
  • 1 red capsicum
  • 1 can chopped tomatoes
  • 1/3 cup chicken stock
  • 1/2 teaspoon fennel seeds
  • cayenne pepper
  • salt
  • 375g snapper
  • 375g cod
  • 1/3 cup chopped fresh basil
  • potatoes

20_Provencal_Fish_Stew_-_Ingredients[1]Start with finely chop the onion and crush the garlic, heat olive oil in a pan and let the onion soften, fry for about five minutes. Dice the capsicum and add to the pan for about four minutes. Then you add the chopped tomatoes, stock, fennel seeds, cayenne pepper and salt. Bring it all to a boil then reduce to and let it simmer.20_Provencal_Fish_Stew_-_Fish[1] Cut the fish into cubes, about 2.5cm, add to the pan and let it all cook for about another 7 minutes, then stir in the basil just before serving.20_Provencal_Fish_Stew_-_Salad[1]

I choose to serve with potatoes and a green salad.20_Provencal_Fish_Stew_-_On_the_plate[1]

Posted in Down-under 2013, Recipe

Top side roast with a little help from Jamie

While discussing today’s dinner my hostess magically pulled out a top side roast out of the freezer. This is a piece of meat I’m not familiar with and I have never cooked a roast before, so what is a girl to do other than check in with Mr Jamie Oliver himself. As expected he came to the rescue and here is my version of his top side roast.

Ingredients
* 1kg top side roast
* 1 celery stalk
* 2 carrots
* 1 red onion
* 1 bulb of garlic
* 3 potatoes
* 1 green Apple
* salt & pepper
* sage
* thyme

Start with chopping the celery, onion and carrots then split the garlic bulb into cloves, don’t peel them.

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Put them in a big pile in a roasting tray, pour over some oil and add the sage and thyme.

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Pour oil over the meat, add salt & pepper and rub it into the meat, thoroughly, on all sides. Then place in top of the veggie pile.

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At this point the oven should be pre-heated to 240 degrees (real annoying when you have to read the whole recipe before starting!), turn it down to 200 as you put in the roasting tray.

Now you have 15 minutes to prepare the potatoes.

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I decided that wedges was the way to go.

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Then I did the same with the apples.

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After fifteen minutes take the tray out of the oven and add the potatoes and apples.

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After about 20 minutes I added some water over the veggies, Jamie said to do this if they looked dry, to keep them from burning.

After a total hour in the oven take the tray out and let the meat rest for about another 15 minutes before cutting.

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The meat was perfectly cooked, I hold it down to beginner’s luck.

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Enjoy! And if the recipe is confusing, I recommend checking in with Jamie 😉