birthday bonanza

I have had a bit of a break over the past few weeks. Partly because I’ve felt a bit bored and demotivated with cooking for just myself, partly because I’ve had some things going on around me, and partly because I just haven’t felt like writing. I guess with a steady readership of two (you know who you are!) I can take that luxury without upsetting people.

But now I’m back and so with a bang. I have written up a new meal plan for the coming two weeks (and the plan is to keep deciding what to eat two weeks at a time) with five new recipes in it so far and I technically have five recipes for you in this post. That’s right, five. And one of them has three variations to it.

The company I work for offers each employee a complete health check once every three years. Because it’s my first year with the company, I was offered one this year. They did a blood test which checked all your blood levels, iron, glucose, the health of your liver, etc. etc. and then there was a follow-up with a doctor where you got to check your weight, BMI, muscle and fat (percentage), lung capacity and ‘age’, eye sight, hearing, EKG and more. It was really interesting and I was happy with most of my results. The doctor said I was very healthy and I had a higher muscle mass percentage than the average woman (who apparently lies within a range of 24-30%) but I would like to improve my fat mass. And that brings me back to food – so now I’m going to renew my efforts of making good, and preferably healthy, meals as well as trying to keep myself accountable through keeping track of what I eat. I might, however, try not to make 2-4 portions rather than 4-8 so that I don’t grow bored of what I’m eating – especially if it doesn’t turn out the way I thought it would.

But before we get to all that we need to look back at what was my birthday dinner party a little over a week ago. S and I had invited my oldest friend and her boyfriend over for dinner and they are such foodies. I was terrified lol! Definitely had some major performance anxiety going on.

Anyway, I knew I wanted to make a main in the slow cooker, because it saves time and space. I also knew I wanted something warming and wintery, and preferably a slow-cooked piece of meat, and as I was googling ‘slow cooker dinner party recipes’ something popped into my mind: beef/ox cheeks. I found a recipe for slow cooker beef cheeks in red wine and decided to pair it with a garlic mash potato recipe I had seen before but never tried.  Dessert was already decided – I definitely knew I wanted to make something with Nigella Lawson’s salted caramel sauce and I decided that something was going to be scooping the sauce into the middle of a chocolate fondant and hope for the best. (Not really though – I did two practice runs beforehand.)

Then there was only the starter left. I had looked at maybe making some pick and mix bruschetta style bites, but then S came and said why don’t we make gravlax? We decided on doing three versions; traditional dill, the beetroot and gin one from Christmas, and a citrus one he found online.  Both the starter and the dessert also worked in well with my ‘do-as-little-as-possible- while-they’re-here’ approach, since the salmon needed to be cured for three days and would be ready to slice upon their arrival, and the chocolate fondants could be made and kept in the fridge for up to 24 hours before baking. All I would really need to do once they were here was slice some salmon and bread, make mash potatoes, and put the fondants in the oven.

So from the top down, here are the recipes (including the beetroot gravlax – slightly modified). Unfortunately for the blog I didn’t take any pictures since it was a party after all, so you’ll have to make do with pictures of the leftovers in the case of the starter and main and the trial run for the dessert!

Traditional gravlax

350g fresh salmon

50 ml salt

50 ml sugar

50 ml chopped dill

a splash of water

Beetroot and gin

350g fresh salmon

50 ml salt

50 ml sugar

3 tbsp gin

1 medium beetroot

Citrus fruits

350g fresh salmon

50 ml salt

50 ml sugar

1 orange (zest only)

1 lemon (zest only)

1 lime (zest only)

a splash of water

Place the salmon in a plastic bag.

Mix salt and sugar and rub onto the fish.

Sprinkle a few drops of water (or gin in the beetroot and gin version) over the mix, then add the condiments for your chosen version (i.e. dill or beetroot or the citrus zest mix).

Put the fish in a plate or tray of some sort, skin-side up, and leave in the fridge for three days, turning once a day.

Slow cooked ox cheeks in red wine (6 servings)

3 tbsp olive oil

1.2kg beef/ox cheeks

1 onion

1 carrot

4 garlic cloves

1.5 tsp dried thyme

4 dried bay leaves

1 cup beef stock

1 bottle (750 ml) red wine

3 tsp salt

black pepper



pearl onions

If necessary, cut off any large bits of fatty membrane. Season the cheeks with 1 tsp salt and some pepper.

Heat 2 tbsp oil in a large pan and sear the cheeks. (I don’t usually sear my meat for the slow cooker, but this time I did, since it was a ‘fancier’ recipe.) Set aside on a plate and cover with foil.

Turn down the heat and add 1 tbsp oil. Sauté the onions, carrots and minced garlic for about 3 minutes, or until the onion has become translucent.

Add the onion mix to the slow cooker and place the meat on top.

Return the pan to the heat and pour in 500 ml wine. Leave to simmer for a minute, then pour into the slow cooker, including all the brown bits stuck to the bottom.

Add stock, thyme, bay leaves, 2 tsp salt, and some black pepper to the slow cooker, then cook for 6-8 hours.

When the cooking is finished, remove the cheeks from the slow cooker and discard the bay leaves.

Blend the sauce with a handheld mixer until smooth and add the remaining wine. Pour it all into a saucepan and leave to simmer for about 10 minutes, or until it has reduced enough for your liking. You can also add some cornstarch mixed with water as a thickening agent if you would like to.

At this stage, as I knew I was returning the meat and sauce to the slow cooker to keep warm, I also added some mushrooms, carrots and pearl onions.

You can also make this as a non-slow cooker recipe and the instructions for that can be found in the original recipe.

Garlic mashed potatoes (4-6 servings)

800g potatoes

250 ml cream

3 garlic cloves

85g parmesan

Cook the potatoes until soft.

Mince the garlic and add to a saucepan with just a touch of butter. Brown for a few seconds, then add cream and bring to simmer. Set aside.

Drain the potatoes then mash them and add the garlic cream and the parmesan, stirring to combine.

Season with salt and white pepper to taste.

Salted caramel sauce (6 servings)

50g butter

50g white sugar

50g brown sugar

50g syrup

125 ml cream

1 tsp sea salt

Melt butter, sugars and syrup in a heavy-based pan. Let simmer for about 3 minutes, stirring every now and then.

Add cream and salt and stir to mix. Remove from heat and leave to cool.

Chocolate fondant (4-6 servings)

100g dark chocolate (I used half 55% and half 70%)

100g butter

100g sugar

100g flour

2 eggs and 2 egg yolks


cocoa powder

Brush your moulds with melted butter and place in the fridge to cool. Once cooled, repeat, then dust with cocoa powder. Set aside.

Divide chocolate and butter into small pieces and place in a water bath (a bowl on top of a simmering pot of water – but not touching the water). Stir until completely melted. Set aside to cool.

Whisk eggs, egg yolks and sugar to a thick, fluffy, white-ish mix. Fold in the flour, then the melted chocolate – one third at the time.

Pour the batter into the moulds.

If you do not want to make caramel filled ones, fill to about three quarters. Leave in the fridge for at least 10 minutes before baking.

If you do want to make caramel filled ones, fill to just under half, then place something in the middle to make a hole. I used egg cups wrapped in cling film, which was a bit sticky. Leave to cool for 10 minutes, then remove your objects and fill the hole with caramel sauce. Cover with more fondant mix (which has been kept outside the fridge) and make sure it goes all the way to the edge, not just covering the top. Leave to cool for another 10 minutes – at least.

Bake for 10-12 minutes at 200 degrees Celsius.


The citrus salmon was quite sweet. I think halving the orange zest and upping the lemon and lime zest would be better.

Also, last time I made gravlax I used the 1:0.5 ratio where you have half the amount of salt to sugar. I thought that was too sweet, so this time I did 1:1.

I cooked my ox cheeks for 6 hours on low, because I knew they would be keeping warm, and as such ‘after-cooking’, for another 2 hours. If you’re going to eat yours at once, you might want to cook them for 7-8 hours instead.

For the mash, make sure the cream is really heated or the mash will get cold. I would also recommend seasoning it with salt and pepper.

For my dessert I made two batches of salted caramel sauce – one that I made the day before and left in the fridge overnight to solidify a bit and one that I made just before our guests came and left out in a sauce jug to cool. If you’re using the sauce as an actual sauce (i.e. not as a filling) I would recommend not putting it in the fridge, as I felt that it went too solid to pour properly then.

Definitely a good birthday dinner.



gravlax with beetroot and gin

No Swedish Christmas dinner is complete without gravlax. Chances are you might have come across it, at least if you’re in Europe, because it’s actually quite popular in other countries too. It’s basically cured salmon – traditionally just sugar, salt and dill – and for you English people out there it’s similar in texture to the Scottish smoked salmon you can buy in M&S etc.

It comes from the times when we had to cure our food in order for it to keep beyond a few days and originally it was made by placing it in a hole in the ground – so it was really more fermented than cured.


Gravlax (or gravad lax) is one of those foods that is really easy to prepare, but very time-consuming (not the preparations but the curing). To make proper gravlax you need to buy the salmon at least three days in advance – six if you want to be on the safe side (three for freezing and three for curing). When I told my brother I had made my own gravlax for our Christmas dinner and that it took three days he told me I was mad. But like I told him; once you’ve put it in the fridge 90% of the job is done, if not 95%.

As for the freezing thing, the Swedish National Food Agency used to recommend that all fish that was to be consumed raw should be frozen for at least 48 hours before consumption to kill any parasites. And since you need to defrost the salmon before you can cure it that would add three days to the “cooking” process. Nowadays, however, they only say that you need to freeze wild caught fish (i.e. not farmed) and apparently 98% of the salmon sold in Swedish supermarkets is farmed, so if you’re in Sweden you should be fine. I still froze mine though – better safe than sorry.


1 kg salmon

100 ml sugar

50 or 100 ml fine sea salt

2 pcs beetroot

3 tbsp gin or vodka


To get the most out of your salmon, the best bit to get is the middle bit. If you get a tail bit, the thinner part will cure faster and may not be very nice to eat. Unfortunately I had rather slim pickings, so I ended up with a tail bit anyway.Take your piece of salmon and place it skin down on a plate or in a dish. Pour over the salt and sugar.

Now there are two schools to the curing – the one that does half salt to sugar and the one that does the same amount. The recipe I followed used the half-method, but I wish I had used the equals-method instead. It depends on your tastes I guess – the half-method is obviously a bit sweeter.

Pour the gin or vodka over the salt and sugar mix and try to spread it out evenly. I used gin because we had an open bottle at home (I didn’t want to open the vodka just to take 3 tbsp for cooking) but the original version is beetroot and vodka.

Grate your beetroot and spread evenly over the sugar and salt mix.

Again you can choose how you want to do it here. Either keep the salmon on the dish and cover with cling-film or a plastic bag, or move the salmon into a plastic bag. I kept my salmon in the dish overnight and then transferred it to a bag. The reason I did it that way is that if you have it in a bag it feels like the juices that come from the curing cover it better.

Either way, place the salmon (still skin side down) in the fridge and leave it there to cure for 2-4 days, turning it a few times during that time (at least once per 24h). I cured mine for three days and turned it three times I think.

To keep the salmon as nice as possible, keep it in one large piece and only slice as much as you’re using at the time. It’s better to have to go back and slice up more than to slice up too much and try and keep the remaining pieces.

If you want to make the more traditional version, remove the beetroot, replace the gin/vodka with a splash of water, and cover with fresh dill.

See, I told you it was easy!


fish burgers with sweet potatoes and avocado

I love fish. And prawns, and crayfish, and lobster, and caviar/roe.. Seafood-wise I pretty much only don’t like squid/octopus and oysters (I don’t dislike them, I just don’t get the hysteria). Unfortunately for me, the man I want/am planning to spend the rest of my life with does not, so over the past few years I haven’t eaten as much seafood as I normally do.

I prefer breaded, pan-fried cod over battered, deep fried, and I want mashed potatoes, peas and a creamy – possibly mushroom – sauce to go with it rather than chips. (I’m getting hungry just thinking about it.) So when I found frozen breaded cod fillets in Ica I didn’t hesitate in buying them, and the first two times I made exactly that – cod with mashed potatoes and mushroom sauce.

This time, however, I wanted something easy and quick to make to bring for lunch, since I would have something different for dinner the night before and couldn’t be bothered standing there mashing potatoes. So I found this ‘recipe’ (almost no cooking involved so I don’t know if I can call it a recipe!) for fish burgers with sweet potatoes in the oven and avocado ‘cream’. I remembered that I had burger buns in the freezer from when we were moving in and thought it was as good a way as any to use them up.

I did make it in to a burger at work for lunch, but the day after, when I was having it for dinner and hence photographing it, I didn’t feel like the burger bun. Either way it tasted great.

20160817_180005 (2).JPGIngredients (2 portions)

300g sweet potato

2 fish fillets of your choice

2 burger buns

1 avocado

Olive oil

Lemon pepper


Black pepper

Cut the sweet potatoes into your preferred shapes, toss in about 1 tbsp olive oil and some salt and pepper, and cook in the oven at 225 degrees Celsius for 30 minutes.

To make the avocado cream, mash avocado with 1 tbsp olive oil and some lemon pepper.

Depending on what fish fillet you’ve chosen, you’ll either want to fry it or cook it in the oven. I had, as mentioned, a frozen breaded cod fillet, so I put mine in with the sweet potatoes for the last 15 minutes.

Serve the fish fillet in a burger bun with the avocado cream and maybe some nice tomatoes.

It really is easy – all you need to do is peel the sweet potato and the avocado, and it feels like quite a fast food, unhealthy, meal even though it’s not really. It’s definitely more fresh and better tasting than a Fillet O Fish!