Chow Down to Eurovision 2014 - Sweden

God kväll this is Sweden calling, host of last year's really, really, really wonderful show.


I think they did a marvellously job of hosting and how could you not love Petra's interval act....that I believe was inspired by Eurobeat's interval act "I'm Sarajevo, Taste me!"

 

You be the judge...... 

 

This clip is Mel Giedroyc and while I love her on Great British Bake Off, Julia Zemiro is the creator of the role of Bronya and will now and forever be the only Bronya in my eyes.
 

But as a Bronya once said, beggars can't be choosers and it's very hot could you open a window......

Lots of clips today, we are heading back to 1960 when 4 points could still get you 10th place as it did for Siw Malmkvist with Alla Andra Får Varann.

 

 

 

Our tasty delight from Sweden today was going to feature in last years Chow Down to Eurovision but due to some time constraints with ordering the tools became the first entry decided for this year.

 

I do love a kitchen gadget so when I saw how cute the finished rosettes look, I had to have one.

 



This recipe comes almost straight off the Fox Run packet the moulds came in. (not a sponsored post, I bought it with my own cashola)

Rosettes
Ingredients

• 1 cup plain flour
• 1 cup milk
• 1/2 tsp. salt
• 3 tsp. sugar
• 1 egg
• 500g vegetable shortening

Method

• Mix all ingredients into a smooth batter, I did this with a stick blender
• Heat the shortening to about 185°C in medium saucepan
• Hold the mould in the shortening for about 15 seconds to heat up
• Blot any excess shortening on kitchen paper
• Dip the mould into the batter making sure it is level and doesn't go over the top of the mould
• Hold the mould back in the shortening and fry for about 45 seconds till golden brown
• The shells may fall off the mould while frying or may require a gentle tap
• Drain on kitchen paper
• Serve dusted with icing sugar
• Or now as I'm typing this, I'm thinking icing sugar and crushed peppermint/menthol lollies for a cool hit to give the illusion of snow flakes for a white Christmas treat.

 

Sweden and their meatballs were in the final of Chow Down to Eurovision 2013 as they were the host country, will they make the finals again?

Heading over the bridge to Denmark for Sweden in May will be Sanna Nielsen, who beat previous Eurovision winner Helena Paparizou (for Greece 2005) to the job will perform Undo.

Lycka till

Chow Down To Eurovision 2014 - Estonia

Tere õhtust Saucers we have arrived in Estonia!

In Chow Down to Eurovision 2013 Estonia brought us Kyle the pigs head jelly so while this year's dish is still as interesting there are no body parts.

I have never been a fan of bread and butter pudding, or summer pudding with bread but had to try this mousse using rye bread.

After all discovering new cuisines is partly what Chow Down to Eurovision is all about, so with some tweaks this is the my take on an Estonian rye bread mousse.

Estonia managed to place 10th last year in Malmö but unfortunately Kyle was unable to qualify for the finals of Chow Down to Eurovision.

With today's Estonian Rye Bread Mousse being served in martini glass it's only fitting that Eighties Coming Back by Ruffus in 2003 is our hit for the day. They placed 21st.

  

 

Estonian Rye Bread Mousse

Ingredients

• 100g rye bread (I used a ciabatta I didn't bake it....shameful I know!)
• 90g butter
• 90g caster sugar
• 1 tsps. vanilla extract
• 1/2 tsps. ground cinnamon
• 300ml thickened cream
• 3-4 slices rye bread extra optional
• Blackberry jam

Method

• Dry rye bread out in a 180ºC oven for about 10 minutes
• Grate bread, some larger bits are ok
• In a fry pan on medium heat add 80g butter and 80g caster sugar, cinnamon and bread
• Stir and fry till crisp but not burnt
• Transfer to a tray and pop in the freezer for 10 minutes to cool
• Melt the 10g of butter and brush the slices of rye bread, cut however you like them
• Add a pinch of cinnamon to the 10g sugar and sprinkle over the slices
• Bake at 180ºC for approx. 10 minutes till crisp
• In a mixing bowl add the cream, vanilla and cooled breadcrumbs
• Whip together till firm
• Serve in wine/martini glasses topped with jam and crisp bread
• Serve immediately as it gets quite firm if chilled in the fridge
• There should be enough for about 4 glasses 
• I love the nutty flavour and the breadcrumbs give the illusion of a praline which could be great for people with nut allergies

 

In Copenhagen Tanja with perform Amazing for Estonia and I'm sure she will be! 

  Õnne!

 

Chow Down to Eurovision 2014 - Latvia

Labvakar (Good Evening) Saucers, this is Latvia calling.

You may remember from Chow Down to Eurovision 2013 that I had my heart set on making Latvian liverwurst till disaster struck when my old oven broke!

So this year it was definitely going to be liverwurst until it was announced that Latvia would sing Cake to Bake in Copenhagen.

So when you are given inspiration like that naturally you have a Cake to Bake!

If anyone reading this is thinking of entering the Latvian national finals next year, just think liverwurst.

Here's a head start "without you my world is cursed, I'll never forget your tasty liverwurst".
I'm sure it would sound much better in Latvian.

Latvia pulled off a win in 2002 with only their 3rd entry to the contest, I Wanna by Marie N.
Sadly since Intars Busulis with Probka (2009) they have been unable to qualify for the finals.

I've pick this song as today's hit from Eurovision's past as I enjoy the changing rhythms and I love an act that has a BYO projector screen.

 

Latvia also failed to qualify for the final of Chow Down to Eurovision in 2013 so I'm hoping this honey and walnut cake will put them over the line.
 

The glucose was added when I had run out of honey while doing another test batch, AB without knowing said it had more of a honey taste, plus it is so much easier to spread so it stayed.
 

 

Latvian Honey and Walnut Cake

Ingredients

• 200g honey
• 100g glucose
• 2 large eggs
• 250g plain flour
• 1 tsps. bi carb soda
• 600ml sour cream
• 250g mascarpone
• 150g caster sugar
• 125g walnut crumbs
• plus extra walnuts and honey to garnish

Method

• Preheat oven to 180°C
• In a mixing bowl combine honey, glucose and eggs
• Sift in flour and bi carb soda
• Fold through till well combined
• Spread thin layers on 5 lined baking trays (or repeat 5 times if you have 1 tray)
• Bake at 180°C for about 3-4 minutes
• They should be golden, risen a little and not crispy
• Lay on a lined wire rack to cool, slowly removing the baking paper while still warm
• Allow to cool completely
• In a mixing bowl beat the sour cream, mascarpone, and caster sugar till smooth
• Place 1 layer of cake onto a board or serving plate
• Cover with a thickish layer of filling and sprinkle with 1/5 of the walnut crumbs
• Repeat with remaining cake and filling
• Cover with plastic wrap and refrigerate overnight
• To serve either trim up the edges of the cake or leave it rustic
• Garnish with extra walnuts and a drizzle of honey
• Figs would also be a very welcomed guest artist  

 

 So moist and addictive reminiscent of a caramel chocolate ripple cake (or scallywag cake depending on where you grew up) 

 

This year Latvia will be represented by Aarzemnieki who have a Cake to Bake but hopefully after reading this they will definitely know how.

 

Could 2014 be the year to break the 5 year drought of Latvia not qualifying for the finals?

 

A song about cake has to have a good chance, who doesn't like cake???

 lai jums veicas!

 

Chow Down to Eurovision 2014 - Armenia

Բարի երեկո (Good Evening) this is Armenia calling, proudly the first contestant for Chow Down to Eurovision 2014.

It seems only yesterday the bunting was being packed away and we were celebrating the win of Norway's cardamom lard fried morsels for Chow Down to Eurovision 2013.

For those of you joining the Chow Down to Eurovision for the first time, buckle up we have 37 countries and 37 dishes to get through before we arrive in Copenhagen. 

For those of you that are back for more, I love you!

 

Armenia has been a powerhouse in Eurovision since they joined in 2006 placing top 10 every year except 2013.......oh and 2011 when they sent a lass in a giant boxing glove, fun times.

 

Armenia made it to the final of Chow Down to Eurovision 2013 with an Apricot and Nutmeg cake which has had several repeat bakes in this house. 

 

 

They were also right on the money when they sent Sirusho with Qele Qele in 2008.  

 

What could be better than a young lady in shakeable fringing singing her heart out while surrounded by 3 blokes with mullets performing a hybrid of gymnastic gyrations and liturgical dance?

 

 

Our first entrant is starting us off slowly with a salad.....just so our sequined hot pants have a little room to breath. (Not intentionally it's the luck of the running order draw!)

 

 

Eech - Bulgur and Tomato Salad

Ingredients

• 1 cup bulgur wheat
• 1 small green capsicum
• 6 Roma tomatoes
• 3 spring onions
• 3-4 sprigs of flat leaf parsley
• Juice of 1 lemon
• 2 tbsp. olive oil (approx.)
• Salt and pepper to taste
• Finely sliced red chilli (optional...but highly recommenced) 

Method

• Bring 2 cups of water to the boil in a medium saucepan
• Turn off heat
• Add bulgur and stir
• Cover and allow to rest for 20 minutes
• Transfer the bulgur to a mixing bowl (drain any excess water, but it should be all absorbed)
• Finley chop the capsicum, tomatoes, spring onions and parsley
• Add to the bulgur
• Combine the oil and lemon juice together and stir through the bulgur and vegetables
• Season to taste
• Garnish with red chilli if desired
• You could also go to town adding other herbs such as coriander, mint or red onions
• The perfect take to work lunch, so refreshing and many of you know my negative feelings towards tomatoes! 

 

I will also showcase the contestants that with be performing in Demark but I promise no spoilers as I know many people like to save the surprise for the night.
I use to be one of them but this year I have pre-listened and so glad I did.......No Spoilers!

Armenia will be represented by Aram mp3 who is the firm favourite to win but really who can pick it??



Հաջողություն!

 

Chow Down to Eurovision 2014

Time to polish off the mirror balls and decant the glitter........

 

The count down has began for Chow Down To Eurovision 2014, 7 weeks of Eurovisual arousal.

We will be passing through the 37 participating countries in this year's Eurovision Song contest on our journey to Copenhagen.

This year will be bigger and more interactive than ever, with the #eatus on twitter, more indepth voting and for the final.....I want to see you!

I would love it if you wanted to give your points via video, but only after saying how much you really, really, really enjoyed the wonderful show. (more on that as the time comes)



This clip of some of the funnier moments in voting history may provide some inspiration.

So here are the key dates:

• April 2 Semi Final 1 begins
• April 19 Semi Final 2 begins
• May 5 the Final beings
• Winner announced May 12

There will be a lot more information on how to vote, and join in as we get closer to the most Eurotastic time of the year.

If you are new to Eurovision and are thinking what on earth is he going on about, check out Chow Down to Eurovision 2013.

Will Norway be the winner again?

Feed the Birds, Tuppence a Slice

While on an excursion doing research for the upcoming Chow Down to Eurovision 2014,  the group was offered some stone age bread.

Bread with no flour? What is this crazy talk??

It was like a scene from my Big Fat Greek Wedding come to life, What you mean you don't put no flour in the bread?.........ok I use spelt?

I'd never heard of it, but loved the nutty deliciousness.

So no flour, just seeds and nuts, which makes it fit into the Paleo diet (if that kind of thing floats your boat)

The chef's reply when asked for the recipe was "Google it!"

So after some Googeling, recipe comparison and testing, this is my take on the Nordic nut bread.

There are more seeds than what I found traditionally which I think gives a better firm multigrain bread texture rather than one of crispy seeds.

I'm not one for trendy diets but for me this bread is a perfect breakfast as 1 slice will keep you going for hours....and that's just the chewing! (kidding)

The only down side is it's best not to quickly grab a piece before meeting people unless you like the blacked out tooth look.

Nordic Nut Bread aka Stone Age Bread

• 100g slivered almonds
• 100g walnuts
• 100g linseeds
• 100g sunflower seeds (kernels)
• 100g pumpkin seeds (pepitas)
• 50g sesame seeds
• 50g black sesame seeds
• 50g poppy seeds
• 50g black and white chia seeds (or just 1 or the other)
• 2 1/2 tsps. sea salt flakes
• 5 eggs
• 100ml olive oil

Method

• Preheat oven to 150°C
• Line a medium loaf pan  (25.5 x 14.5 x 6cm)
• Add all the seeds and salt to a mixing bowl and combine well
• Add eggs and oil to a jug and whisk with a fork
• Pour egg mix into mixing bowl and stir till the seeds and liquid is very well combined
• Pack into the lined loaf tin
• Flatten the top of the loaf and make sure there is no excess liquid (it will just be cooked egg and not look great)
• Bake for about 1 hour and 15minutes.
• It will be oily at the bottom
• Remove from the tin and place on a wire rack over a tray to cool, and release any extra oils
• When cooled it isn't oily but moist with a nutty texture
• Enjoy with cheese, salmon, poached eggs, avocado or just on it's own for that long lasting breakfast
• Some recipes use whole almonds but I think the slivered give a better end result as the nuts cook all the way through
• It will make another appearance with a slight variation when the Chow Down to Eurovision 2014 heads to Copenhagen, so watch out for that! #eatus 

Heaven is a place on earth.....with blue cheese and quince paste.

In My Kitchen March

After being a bench warmer for In My Kitchen - February, I'm back in business and ain't it grand!


In My Kitchen......
....is some delicious barely seared tuna. It's something I saw on a Jamie Oliver show years ago and just love the clean flavours. I often forget about it which is crazy as it's the perfect dinner with some miso soup.
Mental note: I need to make this more often! 

 

In My Kitchen.....

....are lots and lots of apples.

 

Thankfully the tree has decided to produce after last year's appleless season.

 

Apart from just eating and juicing them I've made apple jelly. It tastes exactly like McDonalds hot apple pie, which is amazing how tastes sticks in your mind as I've not eaten at a McDonalds for over 14 months now (YAY!)

 

Apple chutney is next on the list, any other suggestions?



 

 

This is a beautiful filling for cupcakes.

 
 In My Kitchen....
....there is the start of something exciting.

I have bitten the bullet and bought a new camera and accessories to enhance the visual presentation here. Though the irony of taking these snaps on my phone is not lost on me .

Stay tuned as I learn what I'm supposed to do with them.

 

 In My Kitchen.....
.....well not quite my kitchen but I thought I should share my toot paper....well you know what I mean!

I found some toilet tissue that even by just going to the loo it is creating some good in the world, and there can never be enough of that.

According to their website each roll equals a person in a developing country having access to a toilet.
*Not sponsored

 

And finally now grab a tissue....you have been warned!

 

In My Kitchen........
.......there have been more tears than socially acceptable for a 6ft, 39 year old man to shed.

Last week we lost our little darling Sailor, the bringer of ultimate cuteness to our home and the reason I am useless at cooking rabbit.

Not because I have any issues with eating rabbit, I'm ok with identifying Pets vs Food but I'm pretty sure she put a jinx on the house so no matter how hard I tried it always turned out rubbish.

No bunnies where harmed in the making of this photo but there was some pretty poorly executed photo shopping.

It was very sudden but thankfully her last peaceful moments were spent in the loving arms of AB, I can't think of a better way to go really.

Sorry to be such a downer but I'm hoping this tribute will save me a whole heap of cash on therapy!

(which, naturally I can spend on kitchen ware )

 

Thanks to Celia from Fig Jam and Lime Cordial for hosting the monthly In My Kitchen, check out the other kitchens.