Crispy Baked Buffalo Chicken
Anne's Food Blog
by Anne
3d ago
 We made some really yummy buffalo chicken last night for dinner, and this is a recipe I definitely do NOT want to lose. The method is super simple, and I bet this could work with different spicing as well.. might have to try it with an orange chicken soon.  It might feel a bit fiddly because of different things to prepare, but don't worry - it's all fast and simple. And well worth the effort, SO good!  Crispy Baked Buffalo Chicken Serves 6-8 1,5 kilos of boneless chicken - we used chicken thighs, cut in two. (I'd cut breasts in maybe 3-4 pieces, depending on the size)  ..read more
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Crispy Baked Buffalo Chicken
Anne's Food Blog
by Anne
4d ago
 We made some really yummy buffalo chicken last night for dinner, and this is a recipe I definitely do NOT want to lose. The method is super simple, and I bet this could work with different spicing as well.. might have to try it with an orange chicken soon.  It might feel a bit fiddly because of different things to prepare, but don't worry - it's all fast and simple. And well worth the effort, SO good!  Crispy Baked Buffalo Chicken Serves 6-8 1,5 kilos of boneless chicken - we used chicken thighs, cut in two. (I'd cut breasts in maybe 3-4 pieces, depending on the size)  2 ..read more
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Tomatillo salsa
Anne's Food Blog
by Anne
1y ago
Titus first had tomatillo salsa at Dos Caminos restaurant in NYC, on our trip in early 2020. (As a side note, it was in the airport on the way back that we first really heard about Covid and what it might mean…)  He loves it. Green, spicy, sharp and fresh. We then forgot all about it for a while, but recently he’s been asking about it and I hunted for tomatillos for a while. Clearly not grown in Sweden and pretty darn expensive, but eventually I found some. I googled various recipes but ended up doing something like this: Tomatillo salsa 5 tomatillos  2 shallots (white onion wo ..read more
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Langos
Anne's Food Blog
by Anne
2y ago
 Have we ever talked about Langos? Originally an Hungarian dish, but made very much every-man's-festival-favorite during the 90's in Sweden. I never tried them back then, mostly because the traditional way of serving them was with roe - not my fave. However, my pal Dagmar made them for me, and her topping was far superior: creamy fatty smetana (to make all the other things stick), crispy fried bacon, sharp chopped red onion and strong umami-rich Västerbotten Cheese. Oh, and you begin by rubbing the newly fried bread with a slice of garlic.  We often requested it when she made us d ..read more
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Shrimp Nachos
Anne's Food Blog
by Anne
2y ago
Every Friday is Taco-Friday in Sweden. I know, weird,  right? (Read more about that crazy phenomenon in this interview I gave many years ago, here!) Well, we don’t eat tacos, or versions thereof, EVERY week but it’s a regular occurrence for sure. And I’m always interested to hear about new fun ideas. My husband found a photo of pretty unorthodox shrimp tacos on Instagram, and I decided to make a version at home.  This is the kind of recipe that’s not really a recipe, just an assembling instruction. Here is what we used:  -nachos -cooked shrimp  -finely chop ..read more
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Nespresso - a love story
Anne's Food Blog
by Anne
2y ago
I just got the urge to show you our Nespresso setup. (And no, this is in no way a sponsored post - I just happen to really love it.) This is a really important part of our kitchen and daily routine. I start most mornings with a cup of coffee, and if I’m alone I always opt for the Nespresso Vertuo. We have a Moccamaster too but that’s really only worth it if I’m making coffee for more people. My husband usually has breakfast at work, so unless he’s working from home, it’s just me.  And speaking of working from home, Nespresso is perfect for the after-lunch coffee as well. My favorite f ..read more
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Lemon Brownies, gluten-free
Anne's Food Blog
by Anne
3y ago
Lemon Brownies Makes 12 150 g butter 2 eggs + an extra egg yolk 2 lemons, zest and about 50 of juice 200 ml sugar 150 ml gluten-free flour mix (I used Semper Finmix) 2 tsp vanilla sugar Pinch of salt  100 g white chocolate, coarsest chopped  powdered sugar Prepare a 20*20 cm square tin by lining it with baking paper. Heat the oven to 175C  Melt the butter.  Whisk the eggs, they don’t need to be airy, just well-blended.  Add the lemon zest and juice to the butter, along with sugar, vanilla sugar, salt and the gluten-free mix. Add the eggs and stir well. Finally ..read more
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Triple Chocolate Muffins
Anne's Food Blog
by Anne
3y ago
Titus favorite treat when we go out for coffee is always a chocolate muffin. I figured he should learn how to make them, so he can always have some at home. These turned out great - very tender and soft, and very indulgent with all the chocolate.  Triple Chocolate Muffins  Makes 24 regular sized muffins 120 ml canola oil 200 g sugar 120 ml milk 2 large eggs 1 tsp vanilla extract (or paste)  150 g sour cream or yogurt 250 g all-purpose flour 50 g cocoa powder 1 1/2 tsp baking powder 1/2 tsp salt 75 g white chocolate chips 150 g dark chocolate chips Preheat oven to 175°C. Line ..read more
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Asian Cole Slaw
Anne's Food Blog
by Anne
3y ago
Here’s a small side salad that I made the other day! It’s super easy. Go ahead and add fresh chili if you want. Some sliced red onion wouldn’t be bad, either. But it’s also really good just like this! Asian cole slaw  2 carrots, coarsely grated 100 g shredded cabbage Small handful peanuts, salted, chopped Large handful coriander, chopped  1 lime, juiced 1 tsp sugar 1 tbsp soy sauce 2 tsp sesame oil  Put carrots and cabbage in a bowl. In another bowl, whisk lime juice, sugar, soy and sesame oil. Pour onto the veggies and mix well. Top with peanuts and coriander. Done!  ..read more
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Sticky Lemon Cake
Anne's Food Blog
by Anne
4y ago
Sticky cake? I know, it doesn't sound that appealing.. the Swedish name is kladdkaka and the original is a chocolate one. A lot like a brownie, but a bit.. stickier.  Anyway, you can make tons of versions (just as brownies can be made into blondies) and this is the latest one I've tried - citronkladdkaka. Essentially a lemon blondie with white chocolate. It's incredibly good! Intensely lemony and the perfect balance between tangy and sweet. I highly recommend serving it with some raspberries and a dollop of whipped cream. Keeps well in the freezer, too - just defrost in the microwave fo ..read more
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