Category Archive for "Kitchen Tips"

Poached eggs

22Aug

Crack the egg and place it on the strainer to get rid of any thin egg whites (It will make the egg look a lot nicer). Use a separate bowl for each egg. Add water to the pot, For around each liter add 1/4 oz vinegar and 1/2 oz (15g) of salt. Water should be at a simmer, but not...

Easter eggs

Posted by Olya Sandstrom

No comments

10Apr

You can chop the Easter eggs for salads, like Olivie or Meat Salad with Russian-Korean Carrots, toss with pasta, or make Stuffed Salmon Eggs, Stuffed eggs with salmon pate...

Fresh herbs in your fridge

Posted by Olya Sandstrom

No comments

15Feb

Here is a great tip for keeping herbs fresh for weeks in your fridge and they look like they were just picked from the garden. All that you need to do is wash your herbs under cold water, dry them with a kitchen or paper towel slightly, add the herbs to clean and dry jars, close with the...

Lemon, ginger, honey

Posted by Olya Sandstrom

No comments

04Feb

When we have a cold or just for those gloomy days where we...

Tips for Buying and Storing Pumpkin

Posted by Olya Sandstrom

No comments

02Oct

Because they store well, pumpkins are available all through the fall and winter. The peel of pumpkins should be smooth, firm, but not too hard, with no damage. If the skin is easily dented or is easy to pierce with a fingernail it's considered unripe. The ripe pumpkin has a rich bright shade and the seeds are large. They can...

Vegetable grilling chart

Posted by Olya Sandstrom

No comments

21Jul

Artichokes, cut in half lengthwise: 15–20 min. per side, or until base is tender, medium heat. Asparagus: 2-3 min. per side, medium heat. Fresh baby carrots: 3-5 min., turning occasionally, medium heat. Corn on the cob: 20 min., turning occasionally, medium heat. Eggplant, cut eggplant crosswise into 1-inch-thick slices: 8 min., medium heat. Fennel: 8-10 min., medium heat. Leeks: 5 min., medium heat. Mushrooms, such as...