Archives for category: Cooking

Usually associated with fall, pumpkin soup tastes mighty good cold spring days too. We have a few pumpkins left still.

It just needs a little miso.

My damson plums are blossoming!

They are called krikon here.

I hope the bees and bumblebees find them and that it doesn’t get too cold for them this early in the season.

The krikon marmalade from last years crop is so good. I will soon need more.

With the virus epidemic growing and me in the old age risk group, it’s time to tighten up my diet – less sugar and dairy and more miso and pickles (lactic acid bacteria fermentaions).

Breakfast today

Oatmeal with no milk or yoghurt and homemade fruit sauce.

With intant miso broth

A cup of hot water and a spoonful of miso couldn’t be better or faster.

And with all the events being canceled, I’m happy to stay home and do the spring chores around here.

Besides that, I’ve had a medical check up recently saying I’m healthy but have heightened levels of blood sugar and cholesterol, so it’s time for a little change.

Here’s a favorite.

  • 1 (or 2) hokkori pumpkin
  • Onions
  • Roasted sesame oil
  • Buckwheat noodles
  • Tofu
  • Miso

Dice and saute onion slices

Clean and cut away bad parts of pumpkin, dice and saute with onions.

After a few minutes add water and boil

Add buckwheat noodles

Add diced tofu and boil until everything is perfectly soft.

Choose a miso

Serve to guests from a food coop near you. These are from Uppsala – Ultimat.

Chanterelle mushrooms dried, ready to stash away.

Rehydrate and they are like new fresh mushrooms full of flavor, excellent for sauces, spreads, pizzas, whatever. Enough for a couple of years probably.

A couple of volonters from the compost with less but good flavor get peeled and diced.

Then boiled soft with a little water, sugar and spices and mixed.

After cooling add cream and eggs.

This one is spiced with saffron.

Ready for the Kromsta Market on saturday.

It looks like it’s going to be pumpkin and roots for dinner. Slices of uchiki kuri pumpkin, potatoes, parsnips, carrots, beets and onions baked until soft, along with fried fish and cucumber pickles.

Mmmmm

There aren’t many apples or pears this year but lots of plums/prunes, so we are making several big batches of plum marmelade to freeze in for the winter.

Cooked and packaged for the freezer.

Aome plum juice too

We also froze in many plum halves to use in making plum cakes later.

Tofu is great in miso soup. Almost a must. You can also make a tofu pickle. Just put tofu pieces in a jar of miso.

A day or two is good enough. Then wipe or rinse off and eat.

I put in some radish halves too.