Monthly Archives: November 2011

Slånbärssaftglögg – the recipe

Hello everybody! I am currently visiting my grandmother in the capital of christ, Uppsala north of Stockholm. Living in Malmö is great for its multiculturalism but it’s good to see the “real” Sweden, especially in winter time. Lots of old traditions here. And today the sun is shining bright and the wind is biting my cheeks with fresh winter cold. Will it snow? Haha I’m at the library and there’s a man having a speach about how Uppsala is such a great town. But that is beside the very important point of the slånbärssaftglögg! The final outcome was a marvel and here is the recipe:

SLÅNBÄRSSAFTGLÖGG (Sloe berrie mulled qwine, or sloe sangria if you will)

For about a litre you need

5 dl concentrated sloe berry juice

7 dl water

2 tablespoon sugar (this depends on how sweet you want it and how sweet the juice is, mine was quite sour)

2 cinnamon sticks

7 cloves

5-10 cardamom seeds

3 pieces of dried bitter orange peel (pomeransskal)

Boil the ingredients for about 10-15 minutes. Enjoy with raisins and almonds!

Now my internet time is running out, I’m such a dedicated blogger I can’t believe it!

Advertisements
Tagged , , ,

This is my mans plot (but it would be nothing without me!)

Salamu Aleikum! Now that winter is here and we are all dead from the inside and out, it is time to plan for better things to come. Like spring and a new growing season. In these theoretic times that acquire knowledge and a hunger for information, I am so lucky to be married to a natural science interested teacher! And to share our plot with a soil expert is another bonus. I just can’t stand natural science! As soon as I here the word my ears switches on the mute button and my mind drifts to the fuzzy and warm world of the Humanities. Aaah…people. Knowing about plants and what they do is a must, and unless you are willing to spend the rest of your life getting all the emperics and then pass on the knowledge to your grandchildren, you better start reading. I don’t, my husband does all that for me!

Wherever I go in the flat there is a bunch of papers with plants written on them, or drawings of the plot and which hour the sun sets in which month and so on. On every paper the sides are filled with scribbles about the natural world. He reads about every plant and remembers it! In this very moment he’s writing about polyculture that he thinks we should try. Thank god for him!

He is the one who, well actually we both have designed the plot but he is the one who knows what we are doing and why. It’s not like I’m completely clueless, but I find myself wondering what I would do if it was my plot and mine only. Strongwilled as I am, I don’t think much would be different. Except for example, Rachid thinks we should have alot of edible perennials, I agree but would I do the research to find those perennials? No! Would he? Oh yeah! I’m gonna try to force him to write a post about it all, so that I don’t accidently learn something.

News from the plot: we bought berry bushes! At this place, which was awesome! We go four raspberry bushes, two yellow and two red. And two blackberry, without thorns! One gooseberry, one blueberry plant which is very exciting. And one white currant and two black currant. We planted them along the sides, to shield a bit from the wind. Slideshow time!

This slideshow requires JavaScript.

On the way home we passed a yard sale and Nick bought a huge glass thing in which we hopefully will brew beer from our own hops. Does anyone have any information about beer brewing? I went in to the swedish beer brewers organizations website and they we’re all like “yeah it’s real easy, as long as you know about…….” 5000 things I’ve never heard about.  So I don’t. But I am very excited nonetheless! Someone will do the necessary research, and it wont be me!

Tagged ,

Mission completed! (Well kinda…not really…but hey!)

The saft is done! I looooove loooooong ass processes, like making sprouts or of course grow plants. To watch the seed pop up from the soil and every step of everyday of its tiny little  life. I want kids! They are so small. I had this baby, the saft and it wasn’t at all as hard to make as I thought it would be. It felt like we bounded during the days the berries were soaking. So I present to you

SLÅNBÄRSSAFT

for about a liter you need

1 kg sloe berries

1.5 liters of water

5-6 dl sugar

Thats it! Now the first thing to do if there has been no frost is to freeze the berries for 24 hours. Then boil the water and cover the berries, let them sit for another 24 hours. Repeat, using the same water, three times. The fourth time you add the sugar to the water and boil it, skim it and bottle it. Voila! Delicious homemade saft! To make the glögg you just add spices, but I’m gonna get back to you with the perfect formula! Until then, cheers!

Tagged ,

Slånbärssaftglögg step 1

My life is just a big sit in front of my computer. I thank the almighty lord (this blog is making me very religious) for the small glimpses of “nature” that I’m allowed. The garden, which we are still mulching with great success, is like a fairytale. I will soon post our design, it is very ellaborate and cool (I had absolutely nothing to do with it)! And this weekend we will go buy berry bushes inshallah. Exciting exciting indeed! I picked one of the chicory heads (and a few tiny ones that were too close to other heads) that I have so beautifully portrayed in my chicory post and I will make a pasta with that and some leek and parsley also from the garden. Yesterday when we were there the frost was there in the shape of waterdrops ready to freeze and yet everything is still growing. It’s amazing. The chicory is getting redder and redder everyday and is so beauitful I am really in love with this plant! Another plant I have fallen in love with is sloe. I have started the saft (cordial?) and am amazed about this procedure and about the fact that there are tons of these delicious berries out there for free! It’s like a weed that the city plants out! Can’t get any better than that.

So step one of the saft is to take the frozen or frost “bitten” berries, measure them up and cover them with the same amount of boiling water. Let them sit for 24 hours or so, the water drains the berries of their goods. After 24 hours, strain the now completely red water and boil it and cover the berries with the same water again. Repeat for about 3-5 days depending on how you want it. My red water already has that distinguished taste of sloe that is so rich and deep, but I will keep at it until at least sunday. I love it! The next step is to boil the sloe water with sugar. Stay tuned!

Sloe love

Tagged ,

Slånbärssaftglögg! (Sloecordialmulledwine?)

Helloooooooo! Today was (yes it’s 3.30 pm and the day is coming to an end. Scandinavia! Whoo! Whoo!) a gorgoeus sunny day and I checked the paper to see if we’d had frost here yet. We had so that meant I could go down to the beach and pick some slånbär (sloe) to make saft! Saft is a swedish thing that I am oh so grateful for that I have never seen anywhere else, except other scandinavian countries (Scandinaviaaaaa!! Whooooo!). It’s basically a very concentrated fruit or berry juice that you mix with water right before you drink it. It has tons of sugar so it lasts forever and it is delicious! Although we allegedly already had frost, I put the berries in the freezer. I did this because they contain some sort of toxic cyanide that makes the berries really bitter and sour but that goes away with the frost. After that it’s a three day process to make the saft and after that I thought I’d use it to make glögg! Glögg is another swedish invention that I’m very grateful for! It’s a spiced wine that you drink warm at christmas with chopped almonds and raisins. I will not make the alcoholic version, swedes tend to put vodka and other stuff in their glögg, but I go all saftglögg! I will get back to you with the details.

Sloe grows everywhere around my parts and in all of Europe, you can even find it in north africa! It grows like a weed and has tons of berries that most birds don’t like due to its toxicity before the frost. So if you see berries like these, pick them and make saft! It is truly delicious!

Tootles!

Tagged , , , , , ,

My new blog!

Ok fine you’ll get what you’re asking for. But remember, you asked for it.

http://slevertina.wordpress.com

Enjoy, I know I did!

 

 

Grow your own food people!

So since I started this blog I’ve been getting alot of compliments on my writing in the post where I don’t mention the plot. THE plot! The plot that will free me from corporations deciding what and what not I put in my mouth. The plot that will show all of you how easy it can be to grow your own food and how little you need to do it. The plot that, after having spent hours in front of the computer, gets me out of my brain and into my body and out again to the real world of living processes.

The tool most people seem to lack in this society of virtual realities is time. But for yourself and all of your lovely unborn grandchildren, take that time! It is worth it and it makes you feel wonderful to see what type of plant a good old swedish cucumber comes from and how many seeds one single radish gives you. It is really an essential thing, growing your own food, and something we all should be a part of. It is only recently that we are so seperated from our food that we don’t even know where it comes from and how it has come to be in the first place. And it is mostly in this part of the world. I have grown up on (poisonous and imported) supermarket food and I had no idea what a cucumber plant looked like until a few years ago. I thought that milk came from grass! Because that’s basically what they told us in school. Now I’m feeling the old vegan twitching in me; we drink breast milk! It’s really quite disturbing. And what’s worse is that we buy the milk from what cows now? We have no idea! Even though the package shows cows gracing and have interviews and phone numbers to farmers you should never trust these cheap tricks to get you to consume whatever they are selling. You have NO IDEA what kind of food this cows are getting or in what environment they live in or if they’re calves are locked in a basement or already slaughtered or how many shots of whatever drug or hormones they have gotten. We buy the food from the supermarket because we think we have too. Because we submit to the state of things. I strongly encourage you to watch Stefan Jarls movie Underkastelsen about all the chemicals we have in our bodies, we don’t want more do we?

That’s why I started this blog, to inspire young more or less healthy people like myself who live in the city to start growing their own. You have to eat, you do it everyday, why then is food such a small concern to you? It should be your top concern! So please keep reading my posts about the wonderful garden plot and start one up yourself! If you don’t have the time, start it with friends and take turns, grow on your balcony or in your window sill do whatever just to see that process. One seed in some soil turned into a harvest of fresh, non-toxic and free food. It’s pure poetry. And by the way, cucumbers come from this plant:

Isn’t it beautiful?

Tagged , ,

Allotment symbiosis

Hej everyone! The chicken tasted great thank you for asking! Very lemony and yummy and all the surrounding veggies also got a nice acidity which I balanced out with some sour cream mixed with parsley. First time in a while that I felt food-happy.  Today the sun decided to make a guest appearance and mingled with the clouds, so we went to the plot and continued our sheet mulching venture. The lawnmower man had been at it again and we have collected tons of grassclippings and fallen leaves. Last time we were there we hade pretty much taken all the compost material that  our alotment neighbours had thrown in the line of trees next to our plot. Pretty much everyone throws it there so alot of it had accumulated. This time it was again refilled, since it’s autumn people are uprooting all the dead plants to have naked beds. Don’t do that! Just leave them on the ground and they will give back all the nutrition they have sucked out of the soil. Today I have a different type of recipe for you!

GARDEN LASAGNA

a bunch of newspaper

organic material

grass clippings

On your weed/plant covered garden bed, uproot everything but leave it on the garden bed. Add organic material (such as small twigs, compost, straw, manure, compost soil, leaves, grass, old plants, seaweed etc) and spread out over the bed until it is a 30 cm thick layer. On top of this put newspapers. They should cover everything so that no weeds can come up through them. (The newspapers kill everything underneath since they allow no sun to come through). On top of the newspapers put grassclippings or some other seedless organic material. Leave until spring and enjoy perfect, weedless soil and absolutely no digging!

So basically what sheet mulching is, is making your whole garden into a compost meaning you don’t have to dig and transport the soil but just make it on the spot and at the same time avoid weeds. Does it work? Stay tuned for more plotting for independence!

Tagged , ,

My first ever chicken!

Hello everybody! I haven’t posted as rabidly as I usually do, the main reason is that I had to return the camera I had borrowed and since I am opposed to the idea of taking a job (I’m just too much of a diva) I haven’t bought my own. Nothing that isn’t edible seems worth my money, that’s why it will take a long time for me to get used to the idea of how much a crappy digital camera costs and how many great old non digital cameras I could get for the same price and not feel bad about it. Give me at least another month (and some cash!). Anywho blogging without pictures, how utterly boring. But hey, it’s better than nothing. Rule number one of blogging, however meaningless or boring your post is, it’s better than nothing. Unless you are one of those plastic surgered bloggers who ruin the lives of millions of insecure teenage girls by showing your ugly plastic self in various poses everyday, you should ALWAYS refrain from posting. You know, help save the world. In your on little way.

While the shallow bloggers save the world I make it just a little bit worse by buying my first ever chicken. Not a live one, a dead one. I’ve been “vegetarian”  (a period I ate fish, and for a while I was vegan) for about ten years until a year ago and I have never, until this day bought a chicken. It is now laying comfortable in my oven, surrounded by potatoes, carrots and an onion. Carefully rubbed in an

LEMON AND HERB RUB

use your favourite herbs or the ones at hand, I used

fresh sage, thyme and oregano

two big cloves of garlic

salt n pepa

olive oil

the peel of one lemon

For you who have beared with me for my short time in the blog world, know by now that I’m not very fond of measurments. I just freestyle and you should too! But be reasonable. I used, like I always do when an opportunity shows itself, a mortar to mash it all up in to a perfect rub. First I mashed the herbs, salt and garlic together. The salt helps drive out the moist of the herbs and makes it easier to mash together to a nice paste. Then I added the peel of one lemon and the juice of half the very same lemon. The other part I stuck into the chicken with some more fresh herbs. Add olive oil until it covers the mash and plenty of black pepper. Now carefully use a knife to open up the skin of the chicken and take the rub and rub the inside of the skin, leaving chunks of it in there. This makes the meat get a bit of the action as opposed to only the skin have a great rubbed time. I popped the chicken in the oven and prepared some potatoes,  carrots and one red onion to go with the it. I just cut them all in half, rubbed them too in some olive oil and salt and pepper and then let them keep the chicken company for about one and half hour in 175 degrees or a bit more. I will get back to you with the result!

Tagged ,

An autumny recipe as winter closes in on us

Hello dear five readers! The beautiful colors of autumns are being swept away by park workers and the more and more persistent mist that make the days grey. We are also in wintertime which means that shortly after getting up in the “morning” it’s getting dark. Ayayay! What to do? Well I light candles and bake cakes! So nice to be inside with the warm smell of homebaked when the world is dying outside. My last piece of pumpkin was starting to mold so a made a

 

PUMPKIN SOUP WITH CHESTNUT TOPPING

Pumpkin soup must be the easiest and most delicious soup in the world, when you mix it it gets so creamy and yummy! Best vegan soup you could ever find! (Apart from maybe also tom yum). For my soup I used

A piece of pumpkin (about 500 g but you could use as much as you want)

4 small onions (meaning if you have big ones, use 2!)

3 cloves of garlic

a cup of white wine (can be left out)

a few branches of thyme

salt n pepa

 

Fry the chopped onions in oil or butter or a mix of both (never use margarin for anything ever!) until soft. Add garlic and shortly after the pumpkin, that you have cut into medium size pieces and the thyme. Fry for a few minutes and mix it well. Then add white wine and let it boil away the alcohol. Add water until it covers the pumpkin. Let it boil about 30 minutes. Season it as you please. I usually put a tiny bit of cayenne to contrast the sweetness of the pumpkin but if you have wine it is not necessary. Mix it carefully with a blender or a similar device, don’t ever lift the blender while you mix or you’ll get burned! (Happened to me once, hurt like hell.)

While the soup is boiling you prepare the chestnuts. Chestnut is actually called sweet chestnut or spanish chestnut and is a beautiful seed inside a very very thorned ball. Here in Sweden we have horse chestnut, it’s a completely different species than the sweet chestnut and the seeds are not edible! But there are some sweet chestnut trees here and there in Sweden, I picked these chestnuts from a tree in the park. Well not off the tree but from the ground under the tree, it’s impossible to get them out of their thorny ball protection when they are on the tree. To spot a “real” chestnut tree look at the leaves. They are slim, pointy with a darker green color and a bit shiny in comparison to the broad, flat and roundish leaves of the horse chestnut.

To prepare them you can roast them or parboil them as I did. You have to make a cross on the top so you can peel them and so they get cooked. Boil them in salted water for about as long as the soup. Peel them and chop em up real nice and sprinkle them over your soup! They have such a wonderful sweet and nutty taste in the most earthy of senses I truly recommend getting out looking for a sweet chestnut tree! Enjoy! Tomorrow we make a Malmö classic, what could it be?

 

 

Tagged , ,