so authentic or not ???!!!!!!?; calcannon

Even if living on the green island for 10 year – I never had a need for doing it myself and it never came cross my mind that it could be something we could put on the menu’s – sure it would have gone down as a treat, because you can eat with every kind of meat there is. Mark & Spencer’s do a really good one. This morning I got a request from one of my faithful followers of my blog – if I had a authentic Irish recipe for Colcannon.
It’s like with all recipes – there will be changes made more or less for every time somebody makes it and putting their twist to it. Got a fantastic Irish cookery book as a farewell present when I moved back to Sweden, so this is taken from it.

Calcannon, what I understand is a dish that was mostly eaten for Halloween. Did you know that Halloween is Scottish and Irish tradition going back to the 15th-century – it was to chase out the evil spirits from the homes before Christmas. Some un-useful information again and with St Patrick coming up – here it’s and no spring onions.

Calcannon, 6-8 portions
• 1kg potatoes, peeled, roosters work well
• 250g curly kale, well washed and finely sliced, discard any thick stalks
• 100mls milk
• 100g butter
• Salt and freshly ground black pepper

1. Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.
2. Meanwhile, cook the kale. Heat a knob of butter and two tablespoons of water in a heavy-based pan with a lid. When the butter has melted and formed an emulsion, add the kale with a pinch of salt. Cover, shake well and cook over a high heat for 1 minute. Shake the pan again and cook for another minute. Drain off any liquid and then season the kale with pepper.
3. Drain the potatoes, add in the milk and mash until smooth, then beat in the kale and the remaining butter. Season to taste with salt and pepper.

Me, personal would add 15ml (1tbsp) sugar to it – but that’s only me !!!

Photos provided by; simplyrecipes.com / layoutsparks.com

 

daisies, rapeseed, egg …. and a bridge; mum’s eggcake

Skåne, my country … Sweden’s most southern county, 1 241 075 people lives here. – our highest point is 212 meter over the sea – a county of farmers, sandy beaches, Absolut Vodka, apples, purple trains, the REAL Wallander and a twisted building plus a bridge over to Denmark – but also “Äggakaka” – “Eggcake”and nobody can do “Äggakaka” as mum. Here is her recipe.

Mamma’s Äggakaka (Mum’s Eggcake) , 4 portions

400 g sliced cured bacon
7 egg
50 ml flour
6 dl milk (3%)
15 gr butter
45 ml (3 tbsp) caster sugar
5 ml (1tsp) salt
1 pinch of pepper

1.Whisk together eggs, flour, milk, sugar salt and pepper to a smooth paste and let rest for about 30 min.
2. Fry the bacon, remove the bacon and keep warm
3. Pour the batter into the hot pan. Stick, while the egg mixture solidifies, with a wooden spatula to dissolve the batter to flow down and solidify. When the cake has set, a little on the surface, turn it over to a pot lid or a plate.
4. Add the butter to the pan and let egg cake gently glide back to the pan. Bake the other side until egg cake completely solidified.
5. Turn the cake and serve with bacon and lingonberry jam (IKEA)

Kivik Apple Picture, 30-45.000 apples being used yearly in September

Photos provided by; sydsvenskan.se / ica.se / skane.com / ozonweb.som / lilia.eu / billebergastation.se / annne.blog.se / musiz-world.com / utsidan.se/ blingblingtoeverything.com