Today´s Swedish word: paj. Means pie, and is pronounced almost the same way!
After my last somewhat whiney posting I have decided to not complain any more. I have my friends and family and my health and above all there is so much food to cook. What more could you ask for in life? (ah, oh well. A job. I know I know, but surely it will be OK.) My main problem now is that I can feel a cold coming - but I will fight it! With, for example, this:
In this round of "Waiter, there´s something in my..." the theme is pies. And as hostess Jeanne told us, it should be a closed pie. Since closed pies are not at all common in Sweden and I felt a little insecure trying to make one (the cold makes me weak) I decided to interpret it the way Jeanne in fact encouraged us to: you should not be able to see the filling of the pie. Instead of closing the pie with a lid I went for a crumble, a savoury one. The filling is mince, and as you can see in the picture it is indeed invisible. And so is the crumble - apart from the chili speckles. Next time I make this crumble (and I will, it was so tasty) I will choose something else for filling - perhabs some mussels, or chicken.
Anyway. I found the crumble recipe in one of my favourite cookbooks, Manna, written by Karin Bille with recipes by chef Carola Magnusson. There it is used on a hot sandwich with mussels but I can think of dozens of other ways to use it too. The garlic and chili goes well with cold weather and a runny nose - but as I said: the mince filling is rather tasty but *not* pretty. Feel free to improvise!
Garlic and chili crumble
Enough for one small pie
60 grams cold butter, straight from the fridge
200 ml spelt wheat flour or wholewheat flour
half a fresh red chili pepper, deseeded and finely chopped
1 small clove garlic, pressed or finely chopped
a good pinch of sea salt
Put everything in a bowl and pinch it together with your fingers until it forms medium crumbs. You can also use a food processor. Put on top of the filling of your choice (for mine I fried 500 grams mince and 6-7 champignon mushrooms, and a small chopped yellow onion and seasoned with garlic, salt and pepper) and bake in the oven, 175C, for about 10 minutes.