I guess you can make this recipe as complicated as you want and also there must be lots of variants, but this is my very own pitt i panna.
- Leftover meat – that is, any kind of meat you have in your fridge and don’t know what to do with it.
- Eggs – as many as people is going to devore.
- A soup cube – vegetables or meat, as you prefer.
- Salt, oil and any spices you happen to like.
The amount of potatoes, onions and meat can vary, depending on your taste. If you like potatoes very much, add more potatoes; if you love onion, put more onions… I guess you get it.
- Peel and cut the potatoes into dices and start boiling them in a pot with water. You have to boil them just a little bit, so perform the next steps reasonably fast.
- Cut the onion(s) into rings.
- Cook the onion rings into a pan with some oil until they’re half transparent.
- Add the meat to the pan and stir until it’s brown-ish.
- Remove the onion-meat thingy from the pan, add some more oil and then the half-boiled potatoes. The goal is to kinda-fry them.
- When you feel they’re fried enough, add back the meat-onion thingy and stir.
- Now add as many salt and spices as you wish and stir again.
- Regarding the eggs, you have two options: either add them directly to the same pan where you have the onion-meat-potato-mix and cook it as you can, or fry them in a separate pan and add place them at the top of the onion-meat-potato-mix when serving.
I know, I know this recipe sounds a lot like “cook as you wish” but that’s exaclty what you should do. Cooking is one of the best (IMO) ways to improve your creativity. Feel free to experiment and tell me about any interesting result! (burnt kitchen, vomiting guests, etc.)
This dish is perfect to prepare for friends’ meetings or similar, since almost everybody likes it and it’s very cool to have while mingling.
- 2 mature avocados. If you live in Stockholm, go to Hötorget to buy them.
- 1 onion.
- 1 mature tomato.
- Lemon juice.
- Any hot sauce, e.g. Tabasco. (Optional.)
- Nacho chips.
- Peel the avocados and the onion. Cut them and the tomato into pieces.
- Put the previous mix into the recipient of a blender together with a bit of lemon juice and blend it furiously.
- Add some salt and hot sauce to taste and stir.
- Serve cold in a bowl with the nacho chips around.
The proportions of tomato, avocados and onion can vary. Feel free to experiment to get the perfect taste for you. And invite me to your house!
This is a really delicious Swedish recipe, and almost trivial to cook.
- 2 steaks of salmon with skin in one side.
- Olive oil (optional).
- Put the two steaks of salmon in a surface with the skin downwards. Spread dill generously over both of them.
- Mix two parts of salt with one of sugar and add a bit of water to get a kind of paste. The resulting mix has to be enough to cover completely one of the steaks.
- Spread the previous mix over one of the salmon steaks.
- Put the other piece of salmon over the first one, with the skin upwards.
- Make some pressure between the two pieces of salmon. You can use a weight or whatever you prefer. I used the two plastic recipients coming with the salmon steaks I bought and several rubber bands.
- Place the salmon in the fridge and leave it there from one to three days, swaping the position of the pieces each half day, i.e. put the piece which was down up, and the piece which was up down. Don’t worry if you forget to swap them for some hours, it won’t explode.
- Cut with a knife into thin slices and serve with olive oil.
You can also use the marinated salmon in salads, or have it with moustard sauce, or both. We put each slice in a cracker (those salty biscuits) with cheese and they were amaaaaaaazingly delicious. Enjoy!