Five Euro Food http://www.fiveeurofood.com Awesome Food for less than the cost of a Burger Meal! Thu, 17 Apr 2014 07:00:05 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.3 Cream of Feta Dip http://www.fiveeurofood.com/2014/04/cream-feta-dip/ http://www.fiveeurofood.com/2014/04/cream-feta-dip/#comments Thu, 17 Apr 2014 07:00:05 +0000 http://www.fiveeurofood.com/?p=8656

I'm gonna go ahead and say, right away, that this stuff rocks. Like - seriously. It is insanely good. If you like feta cheese (and come on - who doesn't like feta cheese?) then you'll love this! Best of all, it could not possibly be easier to make. For cream of feta dip you need a mere handful of things and the whole thing comes together in about 2 minutes.

Do you remember my post about my trip to the market with my son? Yikes - I can't believe that was pretty much a year ago. Excuse me while I wipe a little tear of reminiscence from the corner of my eye. Well, I digress; my wife was doing some volunteer work and so Willy and I were having some special father and son time and we took a walk around a market, which was a very bad idea. Faced with delicious food I have pretty much zero fiscal responsibility and this wasn't just any regular market selling fruit, veg, meat and fish [...]

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Cream of Feta Dip

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Roasted Red Pepper and Feta Dip revisited: A few improvements http://www.fiveeurofood.com/2014/04/roasted-red-pepper-feta-dip-revisited-improvements/ http://www.fiveeurofood.com/2014/04/roasted-red-pepper-feta-dip-revisited-improvements/#comments Sun, 13 Apr 2014 07:00:46 +0000 http://www.fiveeurofood.com/?p=8648

So, for those of you who read my blog all those years ago back in 2011 (that's just Kristy and Greg, ha!) perhaps you might remember the first time I made a roasted red pepper and feta dip? Behold the horror... I'm not even going to post a picture here in case anyone gets completely turned off the recipe, so you're going to have to check it out yourself if you're brave enough.

Suffice to say, it looked pretty vile - as in, "not even a little bit appetizing". Of course, I still have far to go with my food photography and I don't really have the space to be getting overly artsy with my photos at the moment but I'd like to think that hopefully this looks better... at least like something one could imagine eating. I've definitely learned that taking a photo at 11pm does not a good photo make! [...]

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Roasted Red Pepper and Feta Dip revisited: A few improvements

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Artichoke and Coriander Dip http://www.fiveeurofood.com/2014/04/artichoke-coriander-dip/ http://www.fiveeurofood.com/2014/04/artichoke-coriander-dip/#comments Sat, 05 Apr 2014 07:00:05 +0000 http://www.fiveeurofood.com/?p=8637 Hi there folks. It seems like absolutely ages since I last made a post. Things sure seem to get away from me these days, but I figured I have a bit of time now, and I had a few recipes ready to roll (four in fact), so why not write up a post? I'll be writing about my artichoke and coriander dip further down, but I'll tell you first that today's going to be a fun day! My wife is out all day... it's me and my son - against the world. Well, we're actually going to meet up with my wife's aunt and cousin (so, my son's, er, great aunt (?) and... "great cousin" (??)). We'll go out to a giant indoor playground and then round off the afternoon with cake.

Speaking of my son, and following on from my previous post I thought you'd all like to see some proof of just how great Vegemite is. After all - if my son likes it, it has to be awesome, right? [...]

The Vegemite Monster

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Artichoke and Coriander Dip

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Cheese and Vegemite Scones http://www.fiveeurofood.com/2014/03/cheese-vegemite-scones/ http://www.fiveeurofood.com/2014/03/cheese-vegemite-scones/#comments Wed, 26 Mar 2014 07:00:49 +0000 http://www.fiveeurofood.com/?p=8572

Phew, I've been so busy the last few days! I've been meaning to write this for so long but things have always run away from me. So what I have been up to you may wonder? Well, the bulk of my time has been spent on my freelance web work (shameless plug - if you happen to know anyone looking for some assistance, feel free to give them my details!).

Naturally I've been cooking, baking and eating, like these cheese and vegemite scones, although I'll get to those in just a moment, and in amongst all that there's the school-work and the diapers and the trips into town and the trips back again. What I need is an extra 8 hours in the day. Who do I have to write to in order to start such a campaign to make the days longer do you think? [...]

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Cheese and Vegemite Scones

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Chocolate Biskvi http://www.fiveeurofood.com/2014/03/chocolate-biskvi/ http://www.fiveeurofood.com/2014/03/chocolate-biskvi/#comments Sun, 16 Mar 2014 07:00:01 +0000 http://www.fiveeurofood.com/?p=8570 I was really hoping to post something "Swedish" today, but in reading up about biskvi, I discovered that apparently they were first made in France, at the end of the 19th century. That said, I've never seen them in France, nor have I seen anything really like it outside of Sweden, so I'm going to go ahead and introduce these Chocolate Biskvi as hailing from this country.

They couldn't be easier to make, although one of the main ingredients might not be widely available everywhere. Almond Paste — mandelmassa in Swedish — isn't that common in other countries I've found. Don't confuse it with marzipan. While similar, almond paste is usually much looser in consistency. If you're unable to find it then I would recommend using marzipan, but run it through a food processor with a little bit of sunflower or canola oil. You should achieve a similar result, with the benefit of being able to skip the first step (grating the paste) of the recipe below.

Chocolate Biskvi truly are things which could benefit from an artistic touch. Don't get me wrong — I love everything about these things — but they're a bit plain looking, especially when they're made by someone like me with my sausage fingers and big clumsy man-hands.

Chocolate Biskvi

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Chocolate Biskvi

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Beetroot Muffins, a.k.a how to trick kids into eating vegetables! http://www.fiveeurofood.com/2014/03/beetroot-muffins/ http://www.fiveeurofood.com/2014/03/beetroot-muffins/#comments Mon, 10 Mar 2014 07:00:33 +0000 http://www.fiveeurofood.com/?p=8445

Sissi from Withaglass.com made a funny comment on my croquettes recipe the other day about how she felt it was a little worrying if she didn't see a recipe containing beetroot once in a while. That got me thinking - perhaps I post too many beetroot recipes, especially given the fact that nobody seems to like them. Then I shook that crazy feeling off and figured that no; it's everyone else who's wrong, and that beetroot surely is the epitome of good eating (well... almost) [...]

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Beetroot Muffins, a.k.a how to trick kids into eating vegetables!

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Curry-roasted Brussels Sprouts http://www.fiveeurofood.com/2014/03/curry-roasted-brussels-sprouts/ http://www.fiveeurofood.com/2014/03/curry-roasted-brussels-sprouts/#comments Mon, 03 Mar 2014 07:00:03 +0000 http://www.fiveeurofood.com/?p=8223

Oh boy, I had a shock when I saw that it was the 1st of March yesterday. It can't possibly have been that long since I last made a post, can it? My last post was on the 21st of February which means that was... 10 days ago? Then I realised that I was being very silly and February only had 28 days so it's not quite as bad as I'd thought, although my posting has been rather sporadic, as has my visiting everyone else's wonderful blogs whom I follow. My apologies if my drop-ins are rarer than they used to be. Time does seem to get away from me so fast, and so easily these days.

Before I forget as well, I've got a nifty new logo! If it's showing up weirdly for you then you may need to [...]

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Curry-roasted Brussels Sprouts

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Typically Swedish: Surströmming http://www.fiveeurofood.com/2014/02/typically-swedish-surstromming/ http://www.fiveeurofood.com/2014/02/typically-swedish-surstromming/#comments Fri, 21 Feb 2014 07:00:43 +0000 http://www.fiveeurofood.com/?p=8229

Hi folks, welcome back to the second post in my series of "Typically Swedish" things. Today is all about Surströmming. "Sur-what?" you might ask. Let's break it down: "Strömming" is "Baltic herring". Ok, that sounds pretty good, right? Wait, wait, wait - there's another part to the word: "Sur", which unfortunately means "sour". Do not, under any circumstances, be tricked into thinking that this is something similar to pickled herring. I love pickled herring. I do not love surströmming.

It was probably one of the most unpleasant things I've ever had the misfortune of eating and yet it's, inexplicably, loved by a great many Swedish people. Ok, perhaps you're curious by now as to what it actually is.

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Typically Swedish: Surströmming

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Beetroot and Potato Croquettes http://www.fiveeurofood.com/2014/02/beetroot-and-potato-croquettes/ http://www.fiveeurofood.com/2014/02/beetroot-and-potato-croquettes/#comments Sat, 15 Feb 2014 07:00:43 +0000 http://www.fiveeurofood.com/?p=8224

The best potato croquettes I ever had were some gloriously creamy things with cheese and ham in the middle. Crispy on the outside, soft on the inside – as a good croquette should be, with cheese oozing out from the centre when you separated them. They were made even better by the fact that the restaurant I was in was exceptionally nice. It was a very fancy-looking place in Tokyo during one of my visits there and the entire place was covered in black marble. The lighting was dim, the voices hushed, and it had a stream and pond running through the whole place, with frosted glass walkways taking you over the water to your seats.

I don’t remember anything else about what I ate there – the croquettes have stuck in my mind because they were amazing. You’d think it shouldn’t be so hard to recreate such a thing [...]

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Beetroot and Potato Croquettes

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Cream of Pesto http://www.fiveeurofood.com/2014/02/cream-of-pesto/ http://www.fiveeurofood.com/2014/02/cream-of-pesto/#comments Sun, 09 Feb 2014 07:00:47 +0000 http://www.fiveeurofood.com/?p=8225

With my new timetable for school I have quite a bit of time in the week now, so I actually had three dishes cooked and prepared. I really had quite the choice about what to post today and just couldn't make a decision so in the end I opted to go for the dish I made most recently - cream of pesto. It's not particularly difficult; I'd say that pretty much everyone can throw together a basil pesto, but there was one problem. Basil isn't that cheap in the winter - especially not for the quantity you'd normally need to make a pesto - and I really love pesto. It's one of the best things imaginable with pasta and so naturally when there's pesto to be had I do tend to apply liberal quantities to my plate!

Were it just me, that wouldn't really be a problem, but let's not be selfish Charlie! My son, fortunately for me, didn't seem in the mood for pesto on this day. He kept shaking his head and saying "neh, neh" when I offered it to him. [...]

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Cream of Pesto

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Pasta-less Lasagne and the giveaway winner is… http://www.fiveeurofood.com/2014/02/pasta-less-lasagne/ http://www.fiveeurofood.com/2014/02/pasta-less-lasagne/#comments Sun, 02 Feb 2014 07:00:58 +0000 http://www.fiveeurofood.com/?p=8207

Hi folks, I hope you've had a great week. I sure have. Remember how I mentioned that I was starting studying again? Well, I've cleared that course now. I took the final exam after 3 weeks, passed with an A, and now I'm jumping straight into something roughly equivalent to high-school level Swedish. With any luck, this will be the last step I need before I can enter university here, although this step of learning is split into three parts, and most certainly will not take three weeks but I'm on my way at least!

Before moving on to the food today it's time to announce the winner of my giveaway I posted last week! Yep, after a week of caffeine-fuelled excitement, I'm now summoning up the powers of random.org to pick the winner. There were 32 valid entries in total, based on my count of parent comments which met the minimum required (and subsequent optional) criteria, so without further ado, the winner is... [...]

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Pasta-less Lasagne and the giveaway winner is…

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Typically Swedish: Kokkaffe (Boiled Coffee) and a giveaway http://www.fiveeurofood.com/2014/01/typically-swedish-kokkaffe-boiled-coffee-giveaway/ http://www.fiveeurofood.com/2014/01/typically-swedish-kokkaffe-boiled-coffee-giveaway/#comments Sun, 26 Jan 2014 07:00:30 +0000 http://www.fiveeurofood.com/?p=8198

I’ve decided to kick off a series of posts today about things that are “typically Swedish”. I haven’t decided on a subject for a second post yet; it will be a case of writing one when the inspiration hits me, and so as a result, my next post will be “back to normal” with a nice recipe I’m looking forward to sharing with you. Today’s post though is all about coffee and I’m doing a little giveaway as well so read on for details of that! [...]

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Typically Swedish: Kokkaffe (Boiled Coffee) and a giveaway

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Swedish Countryside – My neighbourhood http://www.fiveeurofood.com/2014/01/swedish-countryside-neighbourhood/ http://www.fiveeurofood.com/2014/01/swedish-countryside-neighbourhood/#comments Sun, 19 Jan 2014 07:00:56 +0000 http://www.fiveeurofood.com/?p=8179

Hi folks, I've had a few people asking about what it's like where I live so I thought what better time to share a few photos. I braved the -25 Celsius temperatures today to take a walk around and get some shots. We're finally getting something worthy of being called a winter here - a bit of snow, some low minus temperatures, and all the fun that comes with such weather conditions.

No recipe today alas - I've been quite tired from my studies so just didn't have the motivation to start whipping things up in the kitchen, but I hope you enjoy the photos of the Swedish countryside, and if you happen to like any of the photos you can buy prints, canvasses, mouse pads or even paper-weights in my online store here. My store also contains all of the photos I previously shared from my road-trip to Sweden and I'll be adding more to it over time.

It was actually lovely to be outside. It was cold, sure, but the important thing is to wear proper clothing [...]

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Swedish Countryside – My neighbourhood

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Cranking out some Carrot Bread http://www.fiveeurofood.com/2014/01/carrot-bread/ http://www.fiveeurofood.com/2014/01/carrot-bread/#comments Mon, 13 Jan 2014 07:00:23 +0000 http://www.fiveeurofood.com/?p=8160

My mind was full of ideas of things I wanted to make and post this weekend. The only problem is, when you're in classes every day, you literally have a window of a weekend for cooking. Add into this mix the fact that it's dark by around 3pm then you need to get the cooking finished on the Saturday and then use Sunday for the photography. In the end I decided to go for something a little easier. It was still something I've never specifically tried before but it was a long time since I added to my list of "Vegetable Breads" - the first of which being, of course, the pumpkin bread I made for Kristy's winning ingredient submission for my two year "blogiversary" some time ago [...]

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Cranking out some Carrot Bread

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Falafel – Crispy, Fluffy… Delicious! http://www.fiveeurofood.com/2014/01/falafel-crispy-fluffy-delicious/ http://www.fiveeurofood.com/2014/01/falafel-crispy-fluffy-delicious/#comments Mon, 06 Jan 2014 07:00:13 +0000 http://www.fiveeurofood.com/?p=8137

I can safely say that these are the best falafel I've ever made, but then I've only ever made them twice and the first time I tried my beautifully crafted falafel disintegrated as soon as they hit the hot oil.

After reading A_Boleyn's post here about her falafel adventures I immediately began craving one such sandwich myself - specifically one that they used to serve in a restaurant in the Marais district of Paris. Falafel restaurants in this area are not uncommon... serving up crisp, fluffy, fragrant falafel in a pita with shredded cabbage, onion, tomato and sauce - but I stumbled upon a place once which had a "secret weapon".

Aubergine wouldn't normally be classed as a secret weapon, but seriously - a few good slices of grilled aubergine nestling underneath the crisp falafel will kick your sandwich up a notch from "delicious" to "out of this world".

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Falafel – Crispy, Fluffy… Delicious!

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Going nuts: Nut Roast redux http://www.fiveeurofood.com/2013/12/going-nuts-nut-roast-redux/ http://www.fiveeurofood.com/2013/12/going-nuts-nut-roast-redux/#comments Mon, 30 Dec 2013 07:00:16 +0000 http://www.fiveeurofood.com/?p=8124

Hi folks, I hope you all had a smashing Christmas. The new year is right around the corner… 2013 has been a year full of big changes, I’m looking forward to seeing what 2014 brings. I’m starting off the new year in a new country with a new way of life… what’s going to happen in 2014? I’ll have to wait and see! I hope at least that I’ll be able to share some photos of our New Year’s Eve celebration with you in my next post.

The good news is that my parents were not disappointed during their holiday visit: we had a white (Swedish) Christmas. It was even snowing throughout the afternoon and evening which made everything seem very festive, especially when Santa Claus came in to distribute gifts [...]

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Going nuts: Nut Roast redux

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Anisgrisar (Anise Pigs) http://www.fiveeurofood.com/2013/12/anisgrisar-anise-pigs/ http://www.fiveeurofood.com/2013/12/anisgrisar-anise-pigs/#comments Fri, 20 Dec 2013 07:00:21 +0000 http://www.fiveeurofood.com/?p=8107

Just in time for Christmas, here's a Swedish festive special for you all. "Anisbröd", or Anise Bread, which is sometimes called Anisgrisar (Anise Pigs). I have absolutely no idea why they are called the latter. Apparently someone, once upon a time, decided that the shape of these resembles little piggies and thus the name stuck. Whatever name they go by, they're delicious! Fluffy, sugary - but not too sweet, moreish little mouthfuls that are great for dunking in your morning coffee.

Normally I can't stand the flavour of aniseed but I've discovered through my Swedish baking, both in this recipe and my Swedish flat bread recipe too, that when it's in food like this it's actually really good [...]

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Anisgrisar (Anise Pigs)

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Late to the party: Kale Chips http://www.fiveeurofood.com/2013/12/late-to-the-party-kale-chips/ http://www.fiveeurofood.com/2013/12/late-to-the-party-kale-chips/#comments Sat, 14 Dec 2013 07:00:09 +0000 http://www.fiveeurofood.com/?p=8098

Yes, I am horribly late to the party, and I realise that these have been done a million ways before, up, down, and sideways, but I have a good excuse! I never once saw kale when I was living in France. After visiting a myriad markets, stores, and supermarkets I just gave up and assumed that, much like things like raw beetroot, kale would be one of those things that would "eventually" turn up. Give it a few more years and I'm sure it'll be everywhere, but sadly it didn't happen during my residence. Living in a country where kale supply is no problem at all is a real pleasure, so I'll be playing catch-up for a bit now while I experiment with this wonderful, curly, leafy vegetable.

I had my misgivings about kale chips, I must say. So many people rave about them. Final verdict? Well... I won't be turning in my occasional pack of potato chips any time soon, but these were a perfectly pleasant alternative. Very light, guilt-free, and actually "crispy" to boot. That one was a nice surprise! You know that "crack" you get when you bite into a potato chip? [...]

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Late to the party: Kale Chips

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Bachkoutou http://www.fiveeurofood.com/2013/12/bachkoutou/ http://www.fiveeurofood.com/2013/12/bachkoutou/#comments Sun, 08 Dec 2013 07:00:24 +0000 http://www.fiveeurofood.com/?p=8083

Hi folks! First of all, a shameless plug. A couple of people mentioned to me that they wouldn't be averse to the idea of buying a print of some of the photos I took on my road-trip from France to Sweden. I've set up a page now here where you can do just that. I've teamed up with FotoMoto to offer prints, canvases and cards in pretty much every size imaginable which you can order right from the page so if you like the photos, and want to send one as a card to a friend, or have one on your wall, please go and have a look! :)

On to the recipe though - so what's a "bachkoutou" I hear you asking? Bachkoutou, sometimes written "bechkoutou" are my newest discovery [...]

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Bachkoutou

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Normandy Pear Pie – or is it? http://www.fiveeurofood.com/2013/12/normandy-pear-pie-or-is-it/ http://www.fiveeurofood.com/2013/12/normandy-pear-pie-or-is-it/#comments Mon, 02 Dec 2013 07:00:05 +0000 http://www.fiveeurofood.com/?p=8007

So, much like my kind-of-sort-of-not-really-Bircher Potatoes, here's another dish from the annals of my childhood which I've forever known as "Normandy Pear Pie". As is often the case for dishes that aren't that well known, I usually have a quick peek at Google before writing out the post just to make sure I'm getting the name right, if it actually exists, or even just to see if I can find any information about this dish I know so well but others can only give me blank stares when I mention it. [...]

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Normandy Pear Pie – or is it?

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Muddus Cake http://www.fiveeurofood.com/2013/11/muddus-cake/ http://www.fiveeurofood.com/2013/11/muddus-cake/#comments Tue, 26 Nov 2013 07:00:41 +0000 http://www.fiveeurofood.com/?p=7975

So what do you do when you've promised someone a Black Forest cake but can't seem to find sour cherries anywhere? I knew I would eventually encounter things which weren't widely available up here in Sweden, though I didn't think this would be it. I think we checked in two or three stores and there wasn't a can, jar, or pack of cherries in sight. None frozen, none in syrup, definitely no fresh ones at this time of year... yikes. Well, there goes that idea for a cake. Time to get creative.

I could have taken the easy way out. It was my wife's aunt's birthday and the cake was destined for her. Being Swedish she seemed to have something else entirely in mind when I mentioned a Black Forest cake. Some funky mixture of meringue, cream, and chocolate [...]

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Muddus Cake

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Havreflarn http://www.fiveeurofood.com/2013/11/havreflarn/ http://www.fiveeurofood.com/2013/11/havreflarn/#comments Wed, 20 Nov 2013 09:00:27 +0000 http://www.fiveeurofood.com/?p=7976

Greetings from cold Sweden! It just wouldn't be right if my first ever recipe post from my new country wasn't something Swedish, so I present to you a (yet another) Swedish baked good. This time it's something which some of you may already be familiar with thanks to that global giant IKEA. In some countries, they sell giant boxes filled with "havreflarn", although I think they call them "dubbel havreflarn", since it's actually two, sandwiched together with chocolate. Actually, a brief search on the internet tells me that in some countries they even sell "plain" havreflarn, so there you go. Now you can make them yourself. Goodness knows they're better that way, although you might not want to make them too often, since they have a nasty habit of finding their way into your mouth and a plateful of the things seems to disappear rather swiftly [...]

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Havreflarn

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FiveEuroFood on the road – Adventures galore! http://www.fiveeurofood.com/2013/11/fiveeurofood-on-the-road-adventures-galore/ http://www.fiveeurofood.com/2013/11/fiveeurofood-on-the-road-adventures-galore/#comments Thu, 14 Nov 2013 14:34:22 +0000 http://www.fiveeurofood.com/?p=7957

So, here I am in Sweden at last, safe and sound, though not without some stories to tell. There is so much to do and no doubt it will be some weeks before we have taken care of the things that need to be taken care of, but things are gradually calming down. My son is greatly enjoying being able to see his grandparents, my cat seems to have endured the trip like a champ, the car has been unloaded and the clothes unpacked, and we can now start to have some semblance of normalcy again in our lives.

I will be gradually returning to cooking again soon, but in the meantime I thought you might all enjoy some photos of my trip! I didn't take so many photos during the beginning of the journey. We spent a night in Kaarst, Germany, a night in Odense, Denmark, and a night in Gardermoen, Norway, but the scenery was rather unremarkable in these areas, and besides [...]

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FiveEuroFood on the road – Adventures galore!

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Croque Monsieur – now with fewer chin burns http://www.fiveeurofood.com/2013/10/croque-monsieur-now-with-fewer-chin-burns/ http://www.fiveeurofood.com/2013/10/croque-monsieur-now-with-fewer-chin-burns/#comments Wed, 30 Oct 2013 07:00:26 +0000 http://www.fiveeurofood.com/?p=7948

You'd think that for something as ubiquitous as a croque monsieur in France you wouldn't be hard-pressed to find a good one, right? Well, you'd be wrong - at least in my experience. After eight years in France I can now say that I have had only one good croque monsieur. Up until a couple of weeks ago I don't think I'd ever had a good one at all. Sadly, the vast majority of cafés and brasseries here serve up vile-looking masses of chewy sandwich, which look like they were made at best early that morning, and at worst the day before. If you're lucky your sandwich will be reheated under a grill, while if you're unlucky it will be shoved in the microwave and nuked for thirty seconds. The cheese is often cold and has solidified to one giant coagulated sheet, the béchamel is either non-existent or has been completely absorbed into the bread, which in turn is soggy, and the ham inside is of such a horrifically poor quality that I'd feel bad feeding it to my cat [...]

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Croque Monsieur – now with fewer chin burns

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Wienerstänger http://www.fiveeurofood.com/2013/10/wienerstanger/ http://www.fiveeurofood.com/2013/10/wienerstanger/#comments Wed, 23 Oct 2013 07:00:06 +0000 http://www.fiveeurofood.com/?p=7939

So, ehm, I'm not really sure of the best translation for these in English. Basically, the word "Wienerbröd" in Swedish means "Danish pastry", and "stänger" is the plural of the word "stång", which means "rod", so, er... it's like "Danish pastry inspired rods" I suppose? That doesn't sound so appetizing though, so let's stick to the Swedish name shall we?

Whatever you want to call it, it's another perfect addition to a Swedish coffee time [...]

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Wienerstänger

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Kokoskakor http://www.fiveeurofood.com/2013/10/kokoskakor/ http://www.fiveeurofood.com/2013/10/kokoskakor/#comments Wed, 16 Oct 2013 07:00:22 +0000 http://www.fiveeurofood.com/?p=7932

Oh boy, what a time! You'd think that quitting my job would suddenly give me an extra nine hours in the day. Well, you'd be wrong! In between the preparations for moving and decorating the apartment before we move out I've hardly had time for anything - I barely have the energy to make anything in the kitchen right now, let alone photograph and blog about it. I'm exhausted - and then I go to sleep, wake up, I'm still exhausted and I have to do another thousand things. Bleurgh - I hate moving, but it's getting close now so it will soon be all over!

I must apologise for not being able to stop by others' blogs as often as I would like! I try to drop in when I can but my time is seriously stretched thin these days, so please do forgive me [...]

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Kokoskakor

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Scottish Oatcakes http://www.fiveeurofood.com/2013/10/scottish-oatcakes/ http://www.fiveeurofood.com/2013/10/scottish-oatcakes/#comments Tue, 08 Oct 2013 06:00:01 +0000 http://www.fiveeurofood.com/?p=7914

Oatcakes is something I posted a long time ago, back when my blog was less than six months old, and while I would normally edit the original post I feel that these really deserve a bit of attention. It may sound silly but they are probably one of the things I miss the most from back in England... or at least I did, before the company which makes them changed their recipe and now they're much too "smooth". You very rarely see them in France, and for an oatcake-lover such as myself, a solution was needed.

I should point out here that yes - it is indeed spelt "oatcake", and not "oat cake", as I once thought; nor does it really resemble a cake, more of a biscuit or crisp flat bread. Traditionally cooked on a griddle, they can alternatively be baked on a tray in the oven and the recipe couldn't be more simple [...]

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Scottish Oatcakes

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“Bircheresque” Potatoes http://www.fiveeurofood.com/2013/10/bircheresque-potatoes/ http://www.fiveeurofood.com/2013/10/bircheresque-potatoes/#comments Thu, 03 Oct 2013 07:00:27 +0000 http://www.fiveeurofood.com/?p=7860

I wanted to call these Bircher Potatoes, I really did. It's something my mother always used to make, in this exact fashion, but upon doing a bit of research it would appear that "Bircher Potatoes" are actually something slightly different. Supposedly, they're scrubbed, not peeled, then simply cut in half and baked, cut side down in a greased pan, resulting in a kind of roast/bake hybrid potato. Caraway seeds are still used, absolutely, and that version certainly sounds good - something to try next time methinks.

In the meantime - this version is still good, and if you like caraway seeds and roast potatoes then you'll love these. The caraway seeds release an intoxicating aroma as they roast in the hot oil, which in turn infuses into the potatoes. The result is a bowl of crispy, golden nuggets which go with just about anything. If you're a fan of caraway seeds then you should also check out my seed cake which also has the wonderful aroma of caraway running through it, even if the name makes it sound like something you'd stuff into a bird-feeder [...]

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“Bircheresque” Potatoes

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Whole Roasted Trout with Turmeric and Piri Piri http://www.fiveeurofood.com/2013/09/whole-roasted-trout-with-turmeric-and-piri-piri/ http://www.fiveeurofood.com/2013/09/whole-roasted-trout-with-turmeric-and-piri-piri/#comments Sat, 28 Sep 2013 07:00:02 +0000 http://www.fiveeurofood.com/?p=7862

My earliest memory of piri piri was of a jar of the things my mother had in her kitchen. For some reason completely unknown to me she had a huge quantity of dried bird's eye chillies - I think perhaps someone had given them to her as a gift - and as far I know, we never actually ate them. Such an ingredient wasn't common in the dishes of my childhood, and since I didn't really know the flavour I decided that the best thing to do would be to just try one. Except I wasn't stupid.

No, actually I decided the best course of action would be to offer one to a friend of mine (who luckily had even less of an idea than I did about such things) [...]

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Whole Roasted Trout with Turmeric and Piri Piri

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Raw Courgette and Carrot Salad with Miso Dressing http://www.fiveeurofood.com/2013/09/raw-courgette-and-carrot-salad-with-miso-dressing/ http://www.fiveeurofood.com/2013/09/raw-courgette-and-carrot-salad-with-miso-dressing/#comments Mon, 23 Sep 2013 07:00:58 +0000 http://www.fiveeurofood.com/?p=7861

À propos nothing at all, I recently noticed that I've passed 300 published posts, so "yay me" I guess.  Had I been more prepared I might have done a little something to mark the occasion and perhaps run a giveaway, but - well, so much to do and so little time it seems these days. Here's to another 300 more (and beyond).

So what, you might be wondering, have I been doing that takes up such a large amount of time? Well, I've got big news... life-changing news. As of right now I'm unemployed! (eek!) My last day at work was on the 20th of September. We've taken the plunge and we're finally progressing to the next stage in our life and moving to Sweden.

So what's going to happen? Well, we'll be spending the next month in France, visiting places we've always wanted to visit and getting our affairs in order and then on the 31st of October [...]

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Raw Courgette and Carrot Salad with Miso Dressing

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Port Jelly to be jelly of! http://www.fiveeurofood.com/2013/09/port-jelly-to-be-jelly-of/ http://www.fiveeurofood.com/2013/09/port-jelly-to-be-jelly-of/#comments Wed, 18 Sep 2013 07:00:06 +0000 http://www.fiveeurofood.com/?p=7819

So I guess one can definitely say now that summer has gone. It's absolutely pouring down with rain outside, and has been all day. I quite enjoy rain, so it's not the end of the world  in my opinion but such weather does tend to put a dampener (see what I did there?) on plans to go out and visit places. As luck would have it, the weather on the weekend before last was absolutely fantastic; it really did feel like summer was squeezing out every last scrap of sunshine and warmth before this descent into perma-grayness and so what better time than to have one last outing?

We decided to to visit a place nearby called the Abbaye des Vaux de Cernay - a Cistercian monastery near Versailles, founded in 1118. It's a place I've wanted to go to for absolutely ages and I'm so glad we finally went [...]

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Port Jelly to be jelly of!

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Aïeeeeeeee, it’s Aïoli http://www.fiveeurofood.com/2013/09/aieeeeeeee-its-aioli/ http://www.fiveeurofood.com/2013/09/aieeeeeeee-its-aioli/#comments Thu, 12 Sep 2013 07:00:08 +0000 http://www.fiveeurofood.com/?p=7820

This is the story of how I abandoned my mantra of "Why make things more complicated than they need to be?". I was a firm believer in this, and would often employ as many shortcuts as I could to get to the end result. I'm talking mainly about those "infuriating" things such as mayonnaise, béarnaise and hollandaise sauce. I've even posted a recipe before for a blender hollandaise and you know, that's fine - it works well - but I do not have good luck with blender mayonnaises and after having yet another failure, and wasting yet another 200ml of oil on something which ended up looking decidedly like a mayonnaise cream I thought: "No, enough is enough, I'm going to do it the old-fashioned way" [...]

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Aïeeeeeeee, it’s Aïoli

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Raggmunkar – a Swedish guest post from “The Wife” http://www.fiveeurofood.com/2013/09/raggmunkar-a-guest-post-from-the-wife/ http://www.fiveeurofood.com/2013/09/raggmunkar-a-guest-post-from-the-wife/#comments Sat, 07 Sep 2013 14:00:26 +0000 http://www.fiveeurofood.com/?p=7805

Hi folks, today I'm slacking off and generally being very lazy. Fear not though - I've asked my dear wife to step in and fill in for me though with a well-loved Swedish dish! Different nationalities will know these, or something similar, by other names, but for Swedes they are "raggmunkar", and they're awesome!

I'll waste no time at all in leaving you in her capable hands, but I felt I must first mention that this isn't the most photogenic dish... hopefully you'll trust me when I say they're delicious, and if you don't have confidence in me then perhaps you'll trust the opinion of my son whose hand you can see sneaking into the photo down below! [...]

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Raggmunkar – a Swedish guest post from “The Wife”

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Moroccan-inspired Lamb Stew http://www.fiveeurofood.com/2013/09/moroccan-inspired-lamb-stew/ http://www.fiveeurofood.com/2013/09/moroccan-inspired-lamb-stew/#comments Mon, 02 Sep 2013 14:00:57 +0000 http://www.fiveeurofood.com/?p=7595

Can you feel it? Well, my northern-hemisphere friends - I certainly can. The weather is a-changing. Those long, bright, warm summer days are drawing in and it's actually sometimes even - gasp - chilly when I go outside. Yes indeedy - autumn is rolling in, but you know; that's fine! I like autumn. I love the crisp, cold air; the sight of leaves falling silently from the branches to the ground, and then the crunch of them underfoot; I love watching the trees outside my window get progressively more bare, before only a small handful of stubborn leaves remain - I wonder who will be the "last man standing" on the tree, and then wonder how on earth it can be possible that one solitary leaf can possibly survive, stuck to the tree, until well into winter, braving gales, rain, ice and snow, like some freak of nature super-leaf.

Bring it on I say - it's a time for change, for hot chocolate, for plenty of things flavoured with cinnamon and ginger - things to warm the soul - which rather conveniently brings me to today's recipe. I'll admit that I actually made this some weeks ago, in the peak of the summer heat. Why? Because I'm an idiot, that's why, and I have no sense of what is appropriate food for the season. I'll frequently make salads in winter, and stews in the summer. That's just the way I roll.

My wife had given me a big box of meat from a butcher [...]

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Moroccan-inspired Lamb Stew

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My kräftskiva, with… shrimp? http://www.fiveeurofood.com/2013/08/my-kraftskiva-with-shrimp/ http://www.fiveeurofood.com/2013/08/my-kraftskiva-with-shrimp/#comments Wed, 28 Aug 2013 14:00:30 +0000 http://www.fiveeurofood.com/?p=7775

What's a kräftskiva, you may be wondering? Well, a kräftskiva is a traditional Swedish crayfish party - and something to be looked forward to in the calendar if you live in Sweden. Crayfish (or crawfish as some people know them) are cooked in a water solution made of dill, salt, and sugar, and served cold along with, usually, a buffet of cheese and bread, and various other little tasty bites. Everyone sits around cracking shells, sucking out juices and dining on the delicious flesh. Such parties tend to be held during the month of August, which coincides perfectly with my wife's birthday, and so since a very young age her special birthday meal has often been crayfish - a tradition which I'm more than happy to continue through adulthood, and hey - since my son was also born in August... well, maybe we'll be able to enjoy two kräftskivor!

What does one do then when you don't live in Sweden and can't seem to find a supplier of crayfish anywhere? [...]

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My kräftskiva, with… shrimp?

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Gluten-Free Lemon Sponge http://www.fiveeurofood.com/2013/08/gluten-free-lemon-sponge/ http://www.fiveeurofood.com/2013/08/gluten-free-lemon-sponge/#comments Fri, 23 Aug 2013 14:00:52 +0000 http://www.fiveeurofood.com/?p=7743 Serves: 8 Cost: ~€2.50 – €3.80 (depending on the […]

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Gluten-Free Lemon Sponge

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Apricot and Almond Nougat http://www.fiveeurofood.com/2013/08/apricot-and-almond-nougat/ http://www.fiveeurofood.com/2013/08/apricot-and-almond-nougat/#comments Sun, 18 Aug 2013 14:00:55 +0000 http://www.fiveeurofood.com/?p=7694 Serves: Makes a lot! Cost: ~€4.90 Preparation and cooki […]

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Apricot and Almond Nougat

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No-knead Bread in two hours or less http://www.fiveeurofood.com/2013/08/no-knead-bread-in-two-hours-or-less/ http://www.fiveeurofood.com/2013/08/no-knead-bread-in-two-hours-or-less/#comments Tue, 13 Aug 2013 03:00:52 +0000 http://www.fiveeurofood.com/?p=7415 I’ve had a revelation and I can’t quite bel […]

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No-knead Bread in two hours or less

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Fresh Coconut and Ginger Cakes http://www.fiveeurofood.com/2013/08/fresh-coconut-and-ginger-cakes/ http://www.fiveeurofood.com/2013/08/fresh-coconut-and-ginger-cakes/#comments Thu, 08 Aug 2013 07:00:31 +0000 http://www.fiveeurofood.com/?p=7362 Serves: Makes around 10 small loaf cakes Cost: ~€2.20 P […]

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Fresh Coconut and Ginger Cakes

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Cinnamon Grilled Bananas http://www.fiveeurofood.com/2013/08/cinnamon-grilled-bananas/ http://www.fiveeurofood.com/2013/08/cinnamon-grilled-bananas/#comments Sat, 03 Aug 2013 07:00:36 +0000 http://www.fiveeurofood.com/?p=7350 Serves: 2 Cost: ~€0.70 Preparation and cooking time: 10 […]

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Cinnamon Grilled Bananas

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