Apple Crumble

This apple crumble is for those of you who really like your apples to be on the sour side, just to make it extra sourish, this recipe also has lemon juice! And it also has a very tasty crumble thanks to the almonds. Usually the apple crumble is served with ice cream, whipped cream or…

Chili herb dip

Don’t you just love coriander? Some people hate the taste of it but in Tsubako’s kitchen it’s the most favourite herb. This dip has plenty of it so if you don’t like the taste of it, stay away! Or change it with milder tasty herb, like basil. And get ready to watch a favourite movie…

Super simple potato gratin

Taking a break from the pickle posts and moving to a main dish that Tsubako really loves. This potato gratin is creamy, we used oats cream but you can substitute that with any other cream you like. Potato gratin 10 medium sized potatoes    2 onion    2 teaspoon salt    1,5 teaspoon pepper   …

Pickled beetroot

This time of year you can easily find beetroots at least where Tsubako kitchen is 🙂 So this pickle is a Swedish recipe and it’s made with Ättika which is spirit vinegar but you can use any strong vinegar if you can find spirit vinegar. This pickle goes well with Pyttipanna or as a side…

Pomegranate and cauliflower pickle

It’s the season for pickles! This is an Iranian pickle with really pretty colours and aromatic flavour. We used apple cider vinegar in the recipe which might be a bit overpowering for some so if you don’t like the strong sour taste of apple cider vinegar just use red wine vinegar. Recipe: 150 g cauliflower…

Vegetarian ‘Pyttipanna’

Pyttipanna is the name of a Swedish dish which means small pieces in a pan. And basically that what it is, chopped root veggies fried in a pan. Tsubako’s version is grilled in the oven instead. Pyttipanna is usually served with a fried egg and pickled beetroot. The recipe for the pickled beetroot will be…

Swedish chocolate balls

In Sweden a common topping for chocolate balls is Pärlsocker which literally means Pearl sugar, it is hard bits of crushed sugar that does not melt in high temperature. Unfortunately Tsubako didn’t have any in the kitchen so this recipe is made with oats as garnish instead. 20 Swedish Chocolate balls •    50 g room…

Green pea dip

This dip is great to use with your finger food or why not try it with tomato soup or vegetable soup. Put a spoon of it in your soup bowl to spice it up before eating. Green pea dip 3 tablespoon lemon juice 3 tablespoon vegetable oil (not olive or coconut oil as they have…

Rhubarb puree

This recipe should have been posted a long time ago but Tsubako had a hard drive crash which messed everything up. The puree has been used in the vegan tart but can of course be eaten as it is, served with milk. Rhubarb puree 700 g sturdy rhubarb stalks 300 ml water 75  g brown…

Polenta yum bites

For the nutty topping in this recipe we used cashew nuts but of course you can substitute that with tomato sauce or any other topping. This a last summer clip, Tsubako’s kitchen is getting ready for autumn and pickling times! Polenta yum bites, 6 servings Polenta base 350 ml water 100 g Polenta 1,5 tablespoon…

Creamy potato salad

This potato salad is inspired by an Iranian potato salad with chicken (that in turn origins from Russia) called Salad-e Olovi-e. Tsubako’s version is vegan. It is a perfect dish to take with you on a picnic. Eat it with freshly baked baguette! Creamy potato salad 550 g potato, boiled 300 g gherkin, chopped 300…

Easy pasta salad

Pasta salad is perfect for when you don’t really feel like cooking, it is easy and doesn’t take too much of your time. Pasta salad, 4 servings 250 g pasta 175 g cooked broccoli 100 g cooked kidney beans 75 g olives 75 g roasted pumpkin seed 25 g sun dried tomatoes 1 bell pepper…