I guess it’s august. It should be a lot colder outside than it actually is, it’s really the end of the summer, at least here in Sweden. I noticed yesterday that my bedroom was filled with thousand of tiny flying things. I have no idea what they really are, but they gather around the lamp at night. I’m not that bothered by them, they tend to stay there, up in the sealing. I always get them in august, and only august. Not in July, not in September. Once when I was younger (living with my parents) I brought the vacuum from downstairs and vacuumed them away. Being so annoyed that all those predators just took the liberty of occupying my room. Quite embarrassing now, THEY DO ABSOLUTELY NO HARM.
Anyway, here is a pic of yesterdays batch of currants, white and red. You noticed any differences in flavor? I don’t, but I enjoy the white ones since you normally get the red all the time. Yes I like them just cause they are more rare.
So, I’m of for some end-of-summer vacation in a few hours. I know it’s quite strange to do another cleanse of the fridge in just a week. But thats how it is. I used all the roots left. So this recipe might be a little autumn-ish, but since it is august: what the hell, why not? The fine thing with this one is that you can use pretty much any root you have on hand, just swap them in the recipe below. I went for parsnip and sweet potato, plus some leftover turnip and carrot. The turmeric turned this into a beautiful yellow bomb. You can eat this with pretty much anything, I would suggest some chutney and a salad.
- 1 big yellow onion
- 3 parsnips
- 1 sweet potato
- some turnip and carrot
- 1 big piece of fresh turmeric
- 4 tbsp tomato paste
- 2 tbsp chia, soaked in 6 tbsp water (did you know it's part o the salvia/sage family?)
- ½ cup sunflower seeds
- ⅓ cup rye flour (or any other flour, including gluten free)
- 1 tbsp soy sauce
- 1 tbsp red vinegar
- 1 small chili
- 1 tbsp parsley
- 1 tbsp cicely
- 1 tsp liquid smoke
- Salt and peppet
- Preheat oven to 375 F or 180 C.
- Start by peeling and finely cut the onion.
- Grate all the roots, including turmeric (substitute with a teaspoon dried if you cant find fresh).I don't want to waste anything so I normally don't peel them, but it's up to you.
- Mince the herbs and chili.
- Put all the ingredients in a big bowl, and mix throughly. It shouldn't be to wet or to dry, you should be able to form it into small patties. Adjust flour / water amount until you get a good consistency.
- In a loaf pan, put a piece of parchment paper. Add the mixture evenly. Flatten it on the top and make sure there are no but pockets of air in the mixture.
- Bake in the oven for 1 - 1½ hour. When done, let it cool for 15 min, the carefully remove it from the pan and cut into thick slices.
Now I’m off for my holiday! (will keep posting though)