Forest berry crumble

Place the berries on a
oiled casserole

As there are still some warm summer days left what would be nicer than a warm pie with berries.

250 g berries
75 g butter
2 dl flour
1 dl brown sugar
1 dl white sugar
1 dl oat flakes

30 min 180˚C

Put the oven to 180˚C. Mix the flour, sugar and oat flakes with butter. It does not matter if there are bigger pieces in the dough. Put some oil on a casserole and berries on it. Spread the dough on the berries and put the casserole in to the oven for 30 minutes.

Enjoy!

After this you can take the pie out from the oven. I wanted to have a crispy crust so I turned off the oven and left the pie in there for another 20 minutes before serving it with vanilla sauce.

Pulled pork - Slow cooking

Pork loin and marinade

I heard from a colleague of mine that slow food is now becoming a trend in Stockholm. He told me about pulled pork that is an American barbeque dish with many different variations from state to state. You need pork loin, but it is up to you what kind of a sauce you will use: sweet barbeque, mustard or liquid smoke. I used the liquid smoke and I have combined different recipes I found from Internet when making this dish.

For 4 people you will need:

About  1 kg of pork loin

1 dl ketchup

0,5 dl mustard
2 tablespoons of tomato purée
1,5 tablespoons of brown sugar (or more)
0,5 dl apple cider vinegar
1,5 tablespoons of Worcester sauce
1 tablespoon of liquid smoke (you can use less or more depending on your own taste)
1 teaspoon of tabasco

Prepare the sauce the day before. Mix all the ingredients together. Put the pork loin in to a plastic bag and pour the sauce on the meat.

The next day let the meat to be in the room temperature about 2 hours. I usually do this to avoid that the meat is not too cold when I start to prepare it. Set the oven to 100˚C. Put some olive oil to a crock pot and place the meat in it under tin foil. Let the meat to cook for some 8 hours.



Let the pork be under tin
foil for 8 hours.

Take out the tin foil from the meat and let it cook for 10 minutes in 225˚C. This will give a crispy crust for the pork. Take the pork out from the oven and let it rest under tin foil for 30 minutes.




Cut the meat in small
pieces.

After this cut the meat in small pieces using 2 forks. Put the pieces of pork back to the crock pot and mix it with the sauce that was left in the pot from the cooking.

Serve with white bread.




Serve it on top of white bread.

Mussles

Mussles

This dish I cook quite often because it is pretty simple. You only need some mussles and vegetables. Before you start preparing the food make sure you wash the mussles a bit and remove “the beard” from them. If you notice any shells that are broken throw those mussles away. It is important that you only use mussles that are alive. This recipe is for 2 people and usually 1 kg of mussles is enough.



Cook the vegetables
in olive oil.

1 kg mussles

1 celery
2 shallots
2 carrots
½ fennel
1 turnip
2 cloves of garlic
2 dl white wine
Olive oil
 Water
 


Add wine and water.

Cut the vegetables. Put couple of table spoons olive oil in a large casserole and add the vegetables. Cook the vegetables for a couple of minutes and then add the wine and water until the vegetables are just about under the water. Cook for 4-5 minutes.

Add the mussles to the boiling water and let them be steamed under a lid until all the mussles are opened. To make sure that mussles are opened during cooking you may carefully shake the casserole.

Enjoy the mussles with white bread and butter. If you see mussles that are still closed after cooking throw them away and do not eat them. 
 

Eat only mussles that are open.