Archives for category: Cooking

One of my regular customers at the saturday market in Uppsala told me about a favorite new recipe – miso butter. Mine too now.

He uses it to dollop on boiled fresh asparagus, turning it into a delicacy. It can also be used on other vegetables, basting and even as a sandwich spread.

This whole week has been a time of preparation to get ready for the big Christmas market at Wik Castle. It’s our first time this year, so it will be interesting to find out how good it is compared to our usual Fyris Market. At Wik we will be indoors, so that will be an improvement.

We are making small pumpkin pies.

Apple cakes with saffron,

My latest invention – pumpkin pie spiced with saffron.

Along with a big load of miso, fermented vegetables and pumpkins, we have plenty of stuff to sell.

When you have herb miso.

Just take slice of bread – any bread will do – here it’s rye crisp or hard tack. Spread a little butter or such on it ever so lightly. Then top it with a wee portion of herb miso.

Crunch – you have a mouthful of tasty umame!

Small pumpkin pies for the farm market at Kromsta tomorrow.

Made with hokkori pumpkin!

From our mangy prune tree we saved quite a load of prunes this year.

The bees and wasps and other bugs were there first and got probably half of the crop (good for them), but we got plenty. Alas, we managed to not get stung,

We cleaned and pitted them and made them into jam.

It’s put into containers then into the freezer.

For the rest of the year.

Sweet basil gets alot of protection and watering this year of the long hot summer and is growing like never before.

One of my favorite herbs, I need a lot. Along with thyme and oregano, it makes up my version of the herbs of provence, which I use it in my herb miso as well as a score of other recipes.

Yesterday was a hot day – too hot to work in the garden. Instead we went to a farm auction nearby.

Alot of big machines

Non that I needed. My big prize was this wire work/art.

I suppose it’s an egg basket for holding eggs in boiling water.

Happy Easter

The last of the pumpkins are looking pretty bad these days.

But not bad enough that we can’t make a delicious pumpkin miso soup for Easter dinner.

I’ve always called it hardtack, but really it’s called crispbread.

This weekend we were at a get-together in Sundsvall to make some holiday treats. Besides candles, cookies and bread we made some hardtack (or crispbread or soft thinbread or whatever).

It was at an large old house with a big brick oven fired up for baking.

We made 1 batch of wheat flour soft thinbread.

And a batch of rye crispbread (knäkebröd)

The hardtack was delicious, and it was great fun baking.

The Toyoko Inn Hotel, adjacent to the Nagoya Airport, with the Dali Rhino in the entrance courtyard, was the last step in our Japan trip. 


It has an excellent japanese style breakfast,


complete with rice, vegetables, miso soup, pickles, natto and what else -Coffee!