grocery of the week

We're back!

New times blogging. New food culture to explore; the Swedish and the Sami food tradition locally from Umeå, Västerbotten, Sweden.

And of course the food culture from the countries all our new friends are from.

But we miss the Australian way of shopping. Ica and Konsum are not so sexy really. But there are some delicatessen shops here which is good.

Grocery of the week:

Smoked and salted reindeer meat. Definitely 100% natural since the reindeer live a happy life semi-domesticated and mostly freely nature.

Preferably served with local crispy tunnbröd spiced with aniseed and fennel and horseradish cream. Other good accompaniments with the bread is Västerbottenost (the best Swedish cheese).

ginger desserts part 3

ginger gino

gino was invented in the 80-90s, in a legendary restaurant in stockholm. famous for its drunk actors and writers having a blast.

the original recipe lacks ginger. so does the genuine brulée tart's. non the less these desserts with ginger reaches another level.
another ingredient i love in gino and is not in the pa&co recipe is cherries, a lot of them. nectarines are alright too. i don't remember if i like gino more with or without white chocolate. i think some people would say that's the most important ingredient in the dish. i'm not really sweet on white chocolate but i can tell it is alright in this, for you that are unsure about the white chocolate.

recipe

for 4 persons
2 bananas
2 kiwi fruits
1 liter of strawberries
cherries
1 piece of ginger
1/5 dl raw sugar
1 dl desiccated coconut
(130 g grated white chocolate, put it in the fridge before you grate it)

serve with vanilla ice cream

1. oven 200 degrees, over heat / grill heat.
2. peel and chop the banana and kiwi fruit. put them and the berries in a baking pan.
3. grate the ginger finely, mix the ginger with sugar and desiccated coconut.
4. Strew the mixture on top of the fruit.
5. place in the oven for 3 - 10 minutes.

make sure the fruit is not boiling heavily or getting burnt. you can open the oven door to let a bit of the heat out.

enjoy!

Ginger Desserts part 2

Skipper Bengt's Ice Cream

Mum always presents this dessert in a glass.
Where she puts vanilla ice cream, small slices of sweet pickled ginger.
Then she pours a little bit of Punsch over it.

Punsch is a liquor typical in the Nordic countries based on the South East Asian liquor Arrack. Arrack not to be confused with the Middle Eastern Araq. Arrack is produced by fermented fruit, grain, sugar cane or the sap of coconut palm. It came to Sweden in the 1700s from India. Punsch consists of arrack, lemon juice, sugar, water and tea which gives a rich and sweet 25ish % alcohol.

Back to the melting ice cream.

On top of the ice cream, ginger and punsch you add a couple of spoons of whipped cream, a walnut each serve and a little bit of instant coffee powder on top.
Finished!

Easy and wonderful. It has a sweet rich taste with a little bitter flavour that appears in the backround of Punsch (arrack and tea), the walnut and coffee that contrasts to the sweet ice cream and sweet and spicy ginger. The whipped cream is a big fluffy fatty nothing, I love it. I think the golden, sweet punsch really comes to its best in a dessert. A little too sweet to drink a lot of. Except in the editorial office of Blandaren. And one glass of warm punsch with pea soup and pancakes at grandma's place on a Thursday.