Pomelo salad for la Festa al fresco

Invitation by mail! Ivonne over at Cream Puffs combined forces with Lis of La Mia Cucina and hosted a one-time summer party called la festa al fresco and I am invited! All I have to do is show up for the party with a dish to contribute to the table.
I can wear my prettiest summer dress -no hint of summer left here, it's autumn already-, now to think of a way to transport this salad to their party. (However, they forgot to tell me the address, hmm, do you think that was intentional?) I think I am the first to knock on their door, catching them in their preparations I guess....oops! Gives us time for a pre-party drink, did I hear someone was bringing Prosecco?

Recipe:
1 pomelo
1 cooked chicken breast
6 tbs finely chopped bacon bits, crisped
Peel and separate pomelo into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Shred the chicken. Add chicken and bacon to pomelo and toss lightly.

Dressing:
zest of 1 lime
grated ginger (1 inch)
1 tbs brown sugar
3/4 ts cayenne
3/4 ts salt
1 tbs fresh lime juice
1/4 cup unseasoned rice vinegar or cider vinegar
1/3 cup soy sauce (japanese, like Kikkoman)
2 tbs. lemon oil
2 tbs sesame oil/olive oil
With mortar and pestle, combine lime zest, ginger, sugar, cayenne, and salt and process to a smooth puree; add lime juice, vinegar and soy sauce. Blend well. Slowly add lemon oil and sesame or olive oil.

Plates and garnish:
mixed lettuce
optional: fresh red chili pepper, julienned for a bit of zing
Add a bit of dressing to pomelo-chicken mixture and toss. Arrange lettuce on a serving platter. Put the mixture over the lettuce. Sprinkle with dressing, garnish with red chili slivers.

Depending on the amount of lettuce you use this amount will feed two or three guests. Although earlier I was not too keen on the pomelo, we really did enjoy it's presence in the salad, it provided a lovely soft crunch and bite and the juices combined very well with the Asian inspired dressing. You could substitute with grapefruit but I think the taste and feel of pomelo is slightly different. Just try and see what you think.

Cloche-baked Herbed Rye bread

If you were a fly on my kitchen ceiling you would have seen me very early yesterday morning, hair pinned, sleeves rolled, apron tied (nah..just kidding; still in my pyjamas) slushing a wooden spoon in a bucket of sponge. Another one of Beth's recipes from Bread for all seasons. This one she tells us, is her take on Rose Levy Beranbaum's favourite rye bread baked in a cloche. Enough name dropping, on to the bread.
The sponge -rye and bread flour- had to rest for 4 hrs or overnight. I opted for 4 hours and that was plenty of time, with one hour to go it already popped the lid on my bowl (rye makes for powerful starters).

The dough consisted again of a combination of rye and bread flour, and as I plan to freeze this bread and use it for a family bbq next weekend I added fresh oregano, fresh basil and some mixed dried italian herbs. Again baked in the romertopf which is very easy to do once you know how... (Last year my first attempt ended in prying open the lid with a screwdriver and ever more furiously hacking away at the contents, and finally I gave up and submerged the whole thing in the sink to soak overnight...)

According to Beth it is very simple: just sprinkle the bottom dish with flour, place the dough on the clay dish (you could flour the bottom and sides of your doughball to be on the safe side) and move it around to cover the entire dish and part of the sides with the flour. Slash the top and cover with the bell dome and let rest for 20 minutes, no more.
Before placing in the oven, rinse inside of the domed cloche cover with water, drain off excess drips. Replace cover and place dish in the center of the preheated oven (450F). After 10 minutes reduce oven to 400, set timer again for 20 minutes then remove the cover and allow for the loaf to brown thoroughly, 20-30 minutes longer.

Knowing this I think you can bake any kind of loaf (the kinds you normally would freeform and bake on a sheet) in the cloche successfully.
If you have a love for baking bread I strongly recommend you get a copy of this book, you will not be disappointed! I've been strolling back in the kitchen a couple of times now, just to have another look and a smell. Too bad I can't sample a tiny piece... Wish I could send you some. Another pic then?

Can you can?

That’s the question Nicky and Oliver asked when hosting Sugar High Friday at their beautiful blog Delicious Days. You will find the round-up on or around August 28th. The answer? If I can, you can! Maybe these video podcasts help when you are just starting.
Now to make pictures that image the coral red of a newborn red grapefruit marmelade. Or find the words to describe the anxiety to pick the right moment of jelling. The simple goodness of the whole thing; just fruit and sugar. No sugarthermometer in this house, so I rely on the old saucer-in-the-freezer trick or spoon-makes-a-ridge on the bottom of the pan, or jellied drops forming on the spoon. Whenever I make jam or jelly I think of my Oma who used to make jam from whatever left-over fruit she had, just the odd little jar from two nectarines and a lemon. She is no longer there to enjoy mine, so I bore the rest of my family and friends with the fruit of my labouring. I still find myself reserving the smallest jar for her though.

Anyway, this month's Sugar High Friday is all about preserving. Do you think I can get away by telling them my I can't find my camera? Have you seen their pictures... Still, I'd like to participate so....(Which one, which one? Grapefruit honeyed marmelade, plum with walnuts and cognac, red pepper jelly, apple chutney or tomato relish or the family favourite: blackberry jelly. Decision time!)
And the winner is...

Plum Walnut jam
2 kg plums
300 ml water
2 thin cinnamon sticks
1.5 kg sugar (I used “jelly sugar” sugar with added pectin)
100 gr walnuts, chopped
4 tbs cognac

Quarter the plums, destone, separately bring stones and water to a full boil, reduce the heat and let simmer for 10 minutes. Sieve, discard the stones, the water is used in the jam.
In a large non-aluminum kettle, combine plums, water, cinnamon sticks and boiled water. Bring to a full boil, stirring every now and then for 10 minutes until plums are softened.
Stir in sugar and let dissolve on low heat. Return to full boil. Boil for 10-20 minutes (stir once in a while). Remove from heat, discard cinnamon and add chopped walnuts and cognac, stir carefully to mix.

Meanwhile, sterilize your jars or jelly glasses and the necessary lids, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal. Before using store in a dark cool place for 1 month.Keeps 1 year. Yield: 2 ltr

Farmhouse bread

Still enjoying my new bread baking book, I made this wonderful whole wheat loaf. I played around with the recipe and what I got was a grain-sweet medium brown bread, quite dense but still airy enough to be pleasant. I think the substitutes I made were responsible for the firmness, substituted a part white for wholewheat and completely substituted barley and millet grits with "Graham's gryn" which came back with me from Sweden.

Recipe as adapted from Beth Hensperger's Celtic farmhouse bread:
1.1/2 c boiling water
1 cup Grahams gryn (orig. barley/millet grits)
1 tbs active dry yeast
pinch of sugar
1/2 c warm water
3 tbs honey
3 tbs vegetable oil
1 egg
1 tbs salt
2 tbs whole wheat (orig. wheat bran/germ)
1/4 c barley flour
1/3 c whole wheat (orig. rolled oats)
1/3 c yellow cornmeal
1.1/4 c whole wheat flour
2.5 to 3 c bread flour or unbleached ap (I used a basic flour as I was out of bread flour, added 2 tbs vital gluten for much needed strength but was left with a very slow rising bread due to this flour I guess)

In a small bowl pour boiling water over grits. Let stand 30 minutes to soften and cool. (Resembles glue....don't think, just use) In a small bowl sprinkle yeast and sugar over warm water, dissolve and let stand until foamy.
Combine all ingredients except white flour and yeast in a large bowl and beat hard until smooth, about 1 minute. Beat in yeast mixture and add white flour until a soft sticky dough is formed.
Turn out on a floured surface and knead by hand a few times till it is soft and springy (the dough will have a nubby look and still will be quite sticky). Bulkrise in deep greased container, covered for 2 - 3 hrs until doubled.

Divide in two, make tight oblong loaves and let rise, covered, for another 40 minutes. Oven 375F, bake for 35 - 40 minutes.

I loved the soft lightly sweet/nutty interior and the crust provided extra bite. It was quite versatile, we had it together with a green salad, but the next morning with cheese and/or jam or cold cuts it was equally tasty.

Pomelo

Pomelo with red grapefruit and lemon

I was going to ask you if you were familiar with this giant green fellow, but then I ruined it by posting yesterday and mention the pomelo inners there...
Anyway I enjoyed myself this week by asking any unsuspecting visitor of my house: do you know what this is, look and feel! So, yes, it is a pomelo indeed. I had to ask the greengrocer what it was called and brought it home, set it in front of the computer and googled. (Yes Mr. Google I did use your search engine so I am entitled to use the verb "to google").

The pomelo is the largest member of the citrus fruits and grows throughout Asia, Malaysia, Tahiti, New Guinea, and Fiji. It is also now grown in the Caribbean and in the United States, in California and Florida. Like grapefruits, they can range from almost seedless to very seedy, from juicy to dry, from sweet to sour. It is sweeter than a grapefruit and can be eaten fresh, although membranes around the segments should be peeled.
This is what I found....and tried to do....pooh, did I wrestle the green giant! The skin is very tough and the membranes are even tougher, I really had to work hard. But I liked the taste, not overly sour, mine wasn't especially juicy but had a nice mouthfeel. Will I buy it again? Nah, don't think so. Too much hard work.
It is said that pomelos are especially popular for Chinese New Year. The Chinese believe the Pomelo is a sign of prosperity and good fortune - good things will happen if they eat it. Can't wait!

Surfing the net you will find lots of recipes featuring the pomelo in mostly salads and the odd dessert (although in Asia it is used mainly in desserts), more info and a recipe for candied pomelo peel you will find here but maybe you would like to read this nice site where Su-Mei Yu shares Thai recipes and memories.
Well what did I use it for? Besides the pieces-for-the-cook (and her little helpers) the main part of the pomelo featured in a salad which I will bring to a party.....

Blackberry jelly - Bramengelei

Jewels on rusks (beschuit)

This is not much of a recipe as well as a guideline, since I used the remaining amount of blackberries and made some pectine out of the left-overs of a Pomelo I attacked in the morning. Never let things waste!
Cooking by the seat of my pan(t)s, here is what I did:

First I boiled the plum stones and the inner part of the pomelo (membranes and some clinging flesh) in water, let it boil and reduce for about 10-15 minutes. Put through a sieve, discard and the boiling water added to:

190 gr pectin water
760 gr blackberries
2 red plums, quartered, destoned
2 ts juniperberries, crushed

On high heat, boil till plums are really soft and the blackberries are almost falling apart. Use a jelly bag or a layer of cheesecloth to extract juice.

Measure the juice into a kettle, I had approx. 450 ml and topped it off with a raspberry-berry wine to 500 ml. Add 330 grms of sugar and stir well. Starting on low heat till sugar dissolves, then boil over high heat until jelly mixture forms slow drops from your spoon. Remove from heat and spoon into hot sterilized containers and seal.
This resulted in a beautiful jewel dark purplish jelly with a real powerful flavour.

Blackberry muffins - Bramenmuffins

Pff even adem happen. De eerste dagen terug naar school zijn weer achter de rug. Je herwonnen vrijheid wordt meteen weer beperkt door de schooltijden. Een oog op de klok en rennen! En na elke vakantie heb ik het daar zooo moeilijk mee! Snik! Mijn buurvrouw kwam gisteren 2 dozen prachtige bramen brengen, de helft van haar -gekregen- buit. Vanmorgen dus gelijk muffins gemaakt. Deze muffins willen echt graag in een papieren vormpje gebakken worden, zeker als je van die grote sappige bramen hebt zoals ik.

Coming up for air! Kids are back to school again and that means that mealtimes are no longer flexible and my watch gets a lot of attention these days... And as always I have a harder time adjusting than the boys. My next-door neighbour comforted me with these lovely blackberries. Muffins!

2 cups all purpose flour/bloem
1 tbs baking powder/1 el bakpoeder
1/2 ts salt/ 1/2 tl zout (ik gebruik minder ivm de bakpoeder)
2 egg/ei
1 cup sour cream/200 gr zure room
1 ts milk/ 1 tl melk
2/3 cup sugar/2/3 cup suiker
8 el warm melted butter/100 gr gesmolten boter
1 ts vanilla extract
11 oz blackberries/ca. 300 gram

Oven 400F (180grC hetelucht). Stir dry ingredients. Mix wet ingredients together with sugar in another bowl. Add wet to dry and with a few strokes mingle, add blackberries and carefully mix in. Op de muffinmanier: alle droge ingr. mengen, in een aparte kom de natte ingr. mengen samen met de suiker. Nat bij droog en een paar keer voorzichtig omscheppen, niet roeren! Voeg bramen toe en spatel voorzichtig door. Hoe meer je roert hoe taaier ze worden. Probeer niet meer dan 12x te spatelen.
Makes 16 largish muffins, bake for 17-20 minutes.

Römertopf baking or cloche

Routine is kicking in, and we're back to baking. While the twins were staying with my parents, Floris and I enjoyed a one-child trip to Nijmegen and the walking tour permitted us to sneak into a few shops as well. (There is an awesome child book store in Nijmegen!) We bartered: games-shops against mine (cooking supplies, antiques). Luckily we're both avid readers so books were no trouble at all.

In De Slegte (second hand book chain) I found two gems! Beth Henspergers "Bread for all seasons" and Nigel Slaters "Appetite" both for next to nothing! It really pays off to browse.

I am very happy with Beth and the first bread I baked was this one, in the Römertopf (or cloche). Very tasty bread, I really like the crust on this one, crackly and beautifully browned rustic appearance.

Almost there..."tails" of the expected

On we went, via the other big lake in Sweden Lake Vättern, to Gränna. Where once Aunt Amalia lived and invented the typical red and white striped rock candy is now town of candymakers, dentists and thus home of the Polkagris! Above picture is taken in the main street in Gränna, one of the shops has this sign up, welcoming visitors to come in, enjoy the candy (through the door to the left) and visit the dentist, in Swedish "tandläkare" (through the door to the right).... Twist, pull, wring, snip with the scissors and roll....
Shops filled with rock candy in all shapes, sizes and colors but remember the real stuff is striped red and white! I had 4 wide-eyed boys in there... Luckily my teeth will fall out of their own accord not helped by any of these. I am not a sweet girl!

I did promise you moose didn't I? At one time up in Johannisholm we went on this "wildlifesafari", our hopes up to see moose, beaver and Timo (formerly known as son nr. 3) had his heart set on a lynx! We had a lovely evening riding in a minivan through vast forests, enjoying nature, scanning through endless trees, camera at the ready... (You see this one coming right?) And we saw.....nothing, niks, nada! True, we combined forces and did see one (1) moose, I saw his front, the rest his ahum behind... But the last night we stayed in Johannisholm I convinced the rest of the family to embark on our own tour. Late at night, we drove once again through the wild and when our eyes tired we admitted we were beaten, cameras back in their cases, relaxing in our seats. And all of a sudden, there he was! A magnificent male moose, antlers and all, next to our car, running along at 20 km/hr for at least 5 minutes!! We were literally merry with glee (oh no, that was Rudolph and he was a reindeer eh?)!!

So no pictures? Nope, none at all, mind images only! And boy am I good in mind images, remember that lone wolf?

Just to make sure I could show you what a moose looks like, we visited a moosepark near Kosta. We squeezed it in while visiting the glass blowing district e.g. Kosta Boda, Orrefors where you can literally feel the heat. They show you the art while you are just a few steps away from the furnaces. I imagine the litigation business is not like the US... they trust you to use whatever grey cells you have and not stick your hand where it doesn't belong. Love it! Fascinating to see (glass blowing I mean). You are able to walk right in the factory and have a look.

For all you people wishing to visit Sweden, please don't so there will be some quiet and space left for us. Some day we will be back! For now it is back to baking Baking!

Round Lake Siljan

Tell me, you're not getting tired of my Sweden-monologue? Or better still, don't tell me, I'm enjoying myself too much!

We did a round-the-lake-trip and visited lovely villages, including Nusnäs, which is considered to be the home of the only authentic Swedish Dala Horses, handcrafted, handpainted! We wondered about the amount of old american cars on our way which was only obvious since the Classic Car week was about to start. Enjoyed a coffebreak with waffles and cream and Hjorton sylt, (I bought a jar to bring home and yes it is still unopened) a preserve made from cloudberries we had the opportunity to pick and try them during one of our hikes and they taste great, although I prefer the preserve....)

A few days later it was time to move on and we said our goodbyes to Johannisholm with an evening of campfire, marshmellows and wine (adults only).

Cooking in Sweden

Floris and Husband setting up kitchen

Although I have been very lax in cooking this holiday, at one time I had a kitchen with the most beautiful view I will ever have. Look at this! This was the only time we had our kitchen set up because we were staying there for 10 days. The other days I have been cooking in the communal kitchens provided on most campgrounds. Great invention. You take all your stuff there, cook your meal, schlepp it all back and have dinner. Sometimes there are dinnertables or picknicksets provided so you can have your meal there as well. This one was taken in Växjö in the glass blowing district.

Trying to read the Swedish directions on potatoe-flakes, some real cooking going on!

What would you like to do? Some well deserved R&R during a hike, building a fire, roasting some sausages, making new friends and toast cheese-sandwiches.... (The guide is watching!)





Or... would you prefer to build a shelter in the forest ?
They had such a good time!

Police! Stop!

Thunderstorm in Johannisholm

One day I ventured out for some grocery shopping on my own (you know, not hindered by kids and husband rushing through the isles), Floris offered to go with me. And so we went to the city of Mora some 35 km further down the road. 13.45 hrs, nice sunny day, minding my own business….
Two police cars and they were waving down cars…There was just enough time for me to register before I was “invited” to stop. As things go the minute that happens you go mentally through all things you could have done wrong (Seat belts? Check. Speed limit? Check. The car? A-okay. Drivers license? Check. O god, insurance and car papers are in Husbands pocket..What else?) And then you are on the side of the road, nervously smiling, unbuckling, trying to locate why the annoying beep is going on.
Police officer: Good afternoon ma’am, shall we try English?
Me: yeah, let’s, my Swedish is a bit rusty (clever haha)
Police officer: can you show me your license?
Me oozing confidence: sure!
While I am frantically searching my purse, my wallet, trying to ignore the beep, the officer chastizes me for not having my headlights on which is obligatory during the day in Sweden, I haven’t? No Ma’am. Still rooting around in my wallet, where did I leave the darn license. It is warm in here isn’t it? Okay got it. Quick glance, officer tries a small smile to calm down my nervous chattering. Beep is pointer, switch it off, silence. From one of his pockets the officer has extracted some device. Good. Alcohol check. It is only midday! Seen this one before, on tv, I can do this.
Me: oh ah, you have to help me here, never done this before.
Officer: you don’t have these in your country?
Me: yes, we do, but never had to do this in 20 years of driving.
Officer raises his brow, offers me the device, I take a deep breath and he goes in Swedish: go on, go on, go on, bit more, yes thank you. (Wow, just like on tv, only no subtitles here)
While he waits to read the scale, I suddenly see a spot of my lipstick on the plastic and try to wipe it clean…..
Officer, deadpan while unclipping the mouthpiece: We only use this once…

We earned our ice-cream that day.

Mellerud

Mellerud campsite near Lake Vänern

We drove on via route no. 45 along Lake Vänern to Mellerud, a very large and noisy campsite where we stayed for two nights. Time to spray our awning to make it water resistant! We had one night of major rainfall in Örby and the original awning failed. Big time! Nice to know: the part I made/added was doing it's job beautifully and appeared to be the only, be it fairly large, dry spot.... I sms-ed my mom to send (no not money) but a few meters of fabric and a sewing-machine.

And of course we visited the Håverud Akveduct. It was opened in 1868 and is an iron construction that conducts the canal traffic across the falls.The aqueduct is some 32 m long and has no fewer than 33000 rivets! In Haverud it passes over a waterfall (very small at the time we were visiting), a railway bridge and a road bridge, 38 m above them at the highest point in Haverud where this photo was taken.

On we went, to Johannisholm the only campsite we planned to stay for about 10 days, located between Malung and Mora. This is a great (small and simple) campsite for adults and children alike, you are free to choose your spot at the lakesite or in the forest (no staked plots), build a campfire near your tent (at a safe distance of course) and enjoy quiet and nature. A plus are the organized nature-orientated activities and the very friendly Dutch owners and team.

And.. I had an "al fresco" kitchen there with the most beautiful view ever!

On the road to Örby

Three boys trekking

As far as we planned anything, we thought we would stay a night on a campsite near the west coast, for the children a chance to have some sand and sea fun. We quickly abandoned this when we saw the cramped campsites, rows upon rows of caravans with hardly space in between to stretch your legs, even the boys cried out from the back: we don't want to stay here! Husband was navigating and inland we went. Right into the middle of nowhere. Beautiful farmers country, lonely roads, steady easy driving. All well. Enjoying the sights. Until we were stunned by a shrieking siren from our car and a red lamp blinking!! (Why o why does this always happen when I am driving?) Oil alarm. The booklet said: stop your car immediately and consult a mechanic. Yeah right! In the middle of nowhere. Both of us are very technically challenged, options? Wait till the alarm dies, start the car again and drive on... Until... the whole thing starts again. Luckily we were approaching a village (three houses and..a gasstation!) We stopped, bought some oil (joking to Husband: don't ask for öl, you'll end up with a tray of beer). Checked the oil, filled it although it seemed good enough, I crouched under the car to have a look -very professional don't you think?- and saw a black puddle still dripping from the car... Ouch! So we opted for letting the car cool down, kids having ice-pops, the gasstation manager was friendly enough but offered no help, not even in Swedish, just kept mum and smiling. So off we went, trailing drops of liquid something.... On to the campsite which should be near...but not near enough. Found ourselves here, again right in the middle of nowhere, conveniently located under the first warning sign of moose crossing! Same procedure again, we wait, start again and drive on. Husband did a short walk to the nearest (and only) farm which was completely closed off with gates and wire and big bold warning signs.... No inhabitants. Luckily the campsite was only a few kilometers away and we arrived safely. The owner was very friendly, spoke English and was a great help. The next day he phoned ahead to the nearest garage and even offered to come with us for translation which in the end wasn't necessary. Sense of humour too: as we were driving a Volkswagen he advised us we should have bought a Saab! (Which in Swedish sounds like the sound of sheep, which prompted us for the rest of the holiday whenever we felt the need: yeah well, you should have bought a Saaaaaab). Knowing that our other car at home is.....a Saaaaaaab!

The tent set up it was time for some food and relaxing our nerves with a beautiful liquid view ...

Things happening while I am driving? Wait till I tell you about this nice police-officer!

Shopping and eating

Nice to know (although it would have been nicer to know while we were there for obvious reasons ::grins::) we discovered yesterday that the SEK is not € 12,50 but € 10,80!
While I am busy looking for a nifty little map on which I can show you our trip, you might like to read about the things encountered in the grocerystores (ICA, Willy’s, Coop). Floris (formerly known as son nr. 1) has been a great help by making some of these pictures. Although we were mainly staying in small villages or no man-occupied territory at all, I managed to squeeze in a few prolonged visits to the stores, after all one has to eat…
So no enlightment on the shopping districts of Malmö, Götheborg or Stockholm and I missed the fabric district around Boräs (Husband was driving at the time) and still no day-by-day report, just some foody pictures.


We had a lovely lunch in the 2nd oldest town of Sweden, Lund. Ended up parking in front of the policestation because we couldn’t find a spot big enough to park our car + trailer where we could stay longer than the 1 hour allowed. We asked a polite police-officer, who acknowledged the problem of parking in Lund but that was all… So we did a quick tour and took our sandwiches back to the car and the dashboard served as lunch table. We had prawns on bagels (!), a shrimp sandwich, and a tuna sandwich which were seriously good. Great bread too!



Our first stop for groceries was in the small town of Kinna, where we first saw these plastic “sausages” filled with soup, brown beans, rice pudding, jam, hodge pot, beets, macaroni, kale, name it and they had it in a roll! Can you imagine? Snip off the end, pour in a bowl, zip in the microwave and you’re ready to eat. I can’t stop imagining these things on the bottom of your shoppingbag being squeezed and bursting, spreading their content all over the place but that is just me I suppose…






On travelling days it was very simple cooking or eating out. This is what Floris had in Mora. A shrimp salad…Yummy!








Can you imagine that this short post took me 3 hrs to load? I simply can't get any photo's up and I have so many to share...