Winter arrived with ferocity on Wednesday night. In the space of a day the snowfall came up to my knees outside of our house. It took Pia an hour to dig here way in to the house when she got back from work. And I was forced to spend the night in a hotel in Stockholm as all commuter traffic was suspended. Even in Sweden, when it hits that hard, they are unprepared. Read more » >>
Tag archives for tomatoes
Chicken is underrated. “It tastes like chicken,” people say to describe anything of little or no discernible taste. I heard someone on the tube just last week extoll the virtues of chicken on the basis that “it doesn’t taste too strong.” Where did it all go wrong, I ask, for one of the finest meats available? What gave chicken such a bad rap? Read more » >>
Yesterday I bought two pairs of socks and a pizza stone. I’ve got one of the pairs of socks on today; the green pair. I couldn’t wait nearly as long to try the pizza stone; that was much more exciting, so we had pizza for dinner. Read more » >>
It’s a working week; a long working week, as it happens. There have been many meetings for Pia and many deadlines for me. On average, we have been coming home around seven in the evening so far (bear in mind that’s like midnight by Swedish standards). But, that’s how it goes sometimes. And sometimes (all too often, it seems) the fridge is empty on a working week night. Read more » >>
- 300g (10½ oz) cucumber, peeled and chopped into small pieces
- ½ red onion, peeled and chopped
- 2 garlic cloves, peeled
- 500g (1 lb) vine tomatoes, chopped into small pieces
- 300g (10½ oz) red bell pepper, chopped into small pieces
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 teaspoons honey
- 1 teaspoon cumin
- salt & black pepper
- 200g (7 oz) cooked shrimps, peeled
- ½ cucumber, peeled and diced
- 1 red chilli, finely chopped
- ½ lemon, zest
- ½ red onion, peeled and finely sliced
- 3 tablespoons dill, off the stem
- black pepper
- Blend all the ingredients smooth in a food processor and season with salt and pepper.
- Cool in the fridge overnight.
- Combine all ingredients and season with salt and pepper.
- Spoon the shrimp salad into glasses or bowls.
- Pour over the ice-cold gazpacho and serve with chunks of good bread.