Kristy Adams
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Eating round the world for 20 days in lockdown, day 7 Sweden

If you have shopped and eaten at Ikea, you may be wondering why there is red jelly but no gravy with this recipe for Swedish meatballs, according to my research online a Swedish woman said the traditional way of eating meat balls in Sweden is without gravy, I have combined her recipe with one from BBC Good-Food online. This recipe made too much for 4 people, the left-over meatballs can be frozen or used for lunch the following day. One of my family members toasted a pitta bread and added the left-over meat balls with salad, he said it tasted great! Sweden has provided an educational model of how to connect students with nature and the outdoors through forest school, and in doing so have given opportunities for children to get out of the classroom more often. They’ve taken flatpack design at Ikea to a whole new level, but how many of us have been challenged to work out how to put things together? In the music of Abba, the Swedes have caused us to sing, laugh and dance. Why not play the Mamma Mia movie tonight and enjoy with a Kopparberg cider while you have dinner?

Swedish meatballs, redcurrant or cranberry jelly (for 4 people)

Ingredients

400 g of British beef mince or British lean pork

1 egg beaten

1 onion finely chopped

1 teaspoon of lazy chopped garlic or 1 garlic clove chopped

85g breadcrumbs

Salt and ½ teaspoon of ground black pepper and ¼ teaspoon of seasoning or all spice

2 tablespoons fresh finely chopped parsley

125ml of milk

Oil and butter

4 x Potatoes

Jar of redcurrant jelly with port (or Lingonberry jelly if you can find it in the supermarket)

Butter/milk for mashing potatoes

Green beans

Swedish Cider

Method

  1. Mix the breadcrumbs with milk, egg, garlic, salt, pepper and all spice: leave to soak for 10 minutes.
  2. Add onion, meat and parsley, mix well and create golf size balls.
  3. Add oil and butter to a saucepan, heat until medium hot. Add meatballs in batches to cook.
  4. Boil potatoes, mash with milk and butter, salt & pepper.

Serve meatballs with redcurrant jelly (sadly not lingonberry jelly!) mash, green beans and Swedish cider, Kopparberg.

Eating round the world for 20 days in lockdown, day 6 Greece

Today we are eating fresh, healthy food from Greece. Sparkling sea the colour of pale sapphires, bright sunshine and the smell of tanning oil, I was 13 years old on a family holiday to the Greek island of Skiathos. Each day I had lunch from a beach café, well I say café but it was more like a wooden hut. A dollop of Greek yogurt, topped with half a canned peach, dripping with runny honey, I can taste it as I write this! That is definitely going to be the dessert as I can’t find any baklava (hardly an essential but it does taste delicious). Baklava is the pastry made with nuts and honey that was a treat from my childhood, my father would buy it in London and bring it home to Sussex on a Friday night, pieces were allocated so each member of the family had an equal share, it was a diplomatic way to protect us from a family argument!

Selection of Greek foods, feta & olive salad, homemade hummus, charcoal chicken kebabs with Greek yogurt/peaches/honey dessert. 

              

Ingredients

1 x can of chick peas

3 dessert spoons of tahini – I couldn’t get this so instead used Greek yogurt,

Juice from 1 lemon or equivalent lemon juice from a bottle

Salt and pepper

1/3 Lettuce

½ cucumber chopped

20 cherry tomatoes left whole

4 x tomatoes, cut into chunks

Small jar or can of black olives

Block of feta cheese, cut into small chunks

Charcoal chicken kebabs (from frozen department of the supermarket)

4 x pitta breads

½ can of peaches in juice

1 carton 0% fat Greek yogurt

Runny honey

Method

  1. To make hummus. Place the chick peas, tahini or yogurt, lemon juice, salt and pepper in a blender. Blend until it becomes a paste, use extra water if its too thick. If you like it spicy add paprika. Place in bowl and dust with small amount of paprika to serve.
  2. Bake charcoal chicken kebabs according to instructions.
  3. To make feta and olive salad. Combine lettuce, cucumber, 4 large tomatoes cut into chunks, olives and chunks of feta cheese.
  4. Place cherry tomatoes into a separate dish, and toast pitta bread for a few minutes on a low setting in the toaster.
  5. Place kebabs in a dish.
  6. Use medium size dish, place Greek yogurt on the bottom, line peach slices on top and drizzle with honey.

 

Eating round the world for 20 days in lockdown #1 England – Fish & Chips

We start our round the world food journey tonight in England. But if you live in another country, start from where you live. We could choose beef, roast potatoes with Yorkshire puddings, or the country’s most popular food: curry. Instead, we’re going for the easy to cook option: fish and chips. Now to focus on the job in hand: to eat our way round the world in 20 days.

Fish and chips with mushy peas

Ingredients

4 cod in breadcrumbs, frozen department of supermarket

4 large potatoes, chopped into chip sized lengths

Low calorie cooking spray

2 cloves of garlic

½ large onion chopped

250g frozen peas

100ml chicken stock

Method

  1. Buy cod in breadcrumbs from the frozen department of the supermarket and cook according to instructions. If you are near a fishmonger you can buy haddock and brush with egg and roll in homemade breadcrumbs, spray with low calorie cooking spray and bake for 20 minutes.
  2. Chop 4 large potatoes into chip sized lengths. Place in a microwave bowl, add a little water and microwave on full power for 7 minutes. Remove the chips from the bowl and dry off any moisture on kitchen paper. Spray baking tray with Fry light and place chips on tray, spray chips with Fry light. Bake at 200 degrees for a fan oven, (220 degrees for other ovens) for 30 minutes. Turning after 15 minutes. Or for the really easy option, order takeaway fish and chips!                       
  3. Mushy peas recipe – Melt 15g butter into a saucepan, add 2 crushed garlic cloves or use lazy garlic (2 teaspoonfuls), half a large onion chopped, place into a saucepan with Fry light, cook lightly until soft. Place 250g of frozen peas and onion and garlic with 100ml of chicken stock into a blender or hand blend in bowl, blend until the peas are mushy. Or for a quicker option, just cook frozen peas.

For fun whilst you’re eating dinner – discuss who are England’s greatest artists, scientists, business people, inventors. What are the weirdest phrases English people use?

Later: 

We failed to eat England’s best experience of all, afternoon tea, a shocking omission and I apologise. We missed out on a chance to have tea with milk, cucumber sandwiches with the crusts removed, homemade cake, scones, jam and cream, and also to dress for the occasion. I may have to come back to my home country to correct this omission!