Friday, August 31, 2007

The Kitchen Witch & the Sugar Conspiracy

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Right now it's all about waiting, kittens due in some days, so this is the perfect time to get some housework done - not a favourite pass time of mine... - and experimenting in the kitchen. There are always some vegetables to torture and maim.

Not to mention, resting those poor feet who were under a serious blister-attack earlier in the week, I've basically manage to avoid them all summer, until now, blister hell again... Which is quite bearable when you potter around the house, not quite as alright when you need to look sort of presentable in public. But with a whole lot of feet pampering TLC I'm sure they'll be as good as new shoes soon.

So what have I been up to in the kitchen lately? Apart from the fabulous carrot cake above - in which I halved both sugar, butter and the flour used and it was delicious still, it would probably have been just fine with even less too.

I do believe sugar, as well as spice, is a natural part of food, of life. But really, sometimes it doesn't feel all that far fetched to believe in some sort of sugar conspiracy... And most people could probably do without a far less amount of daily sugar rushes...
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I've been cooking and enjoying a few more dishes with beetroots. Really a delicious vegetable - even if it really very much looks like a slaughterhouse in the kitchen when preparing food with it. The ultimate proof of that yes, even vegetables bleed - and so versatile, and doesn't need a whole heap of spices and herbs to bring out its flavour. And it's just so summery!
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Beetroot pancakes - rörakor in Swedish, prepared much like the Swiss dish rösti - and as always, beetroots and feta is a match made in heaven...
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A simple, but oh so good, salad with just cooked beetroots with thyme dressing sprinkled with sunflowerseeds
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Chickpea beefs, they do look very less than much, but taste great
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Cake with pecan stuffing, great idea, needs so much less sugar though... And I didn't even made it after the original sugar high recipe but used an old favourite recipe. Will have to remember that the next time I make it, and of course I'll make it again, cakes can't really get too nutty can they?
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And now it's time to try these small size white chocolate pies with limoncello marinated strawberries for Friday night dessert. I've been meaning to try this recipe for a long time, but I haven't found the just right tins for it. Still haven't, but these will do for now. And who knows, this kind of tantalizingly delicious looks might deceive...

7 comments:

Per Stromsjo said...

Carrot cake? There it is. Yummy!

Cate said...

Love carrot cake - yours looks delicious!

Pia K said...

Thanks, Per and Cate!

sher said...

Oh my! All of that looks great--but I love beets and I've never seen them fixed that way. Thank you.

Pia K said...

Thanks, sher, let me know if you want the recipes:)

ritu said...

hello Pia..
your blog is getting more and more sinful...
I just love carrot cake. in fact I think I will just make one NOW

Pia K said...

Oh I try my best, ritu...:)

A really lovely moist carrotcake is so great, and not very difficult to make, which makes me wonder about those, not too seldom, times when you get a sorry, dry, boring, flavourless one at a café. How could the meeting with all that moist carrots and fellow ingredients go so wrong...?

Happy baking!

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