Cooking with Hate

I’m a shitty food photographer, just so ya’ll know.

• 1 avocado, pitted and peeled
  the easy way to do this is halve the avocado lengthwise, remove the pit, and then use a spoon to scoop the flesh the halves
• 2 dl gräddfil
  substitute approximately 3/4 cup full-fat Turkish yogurt or low-fat sour cream
• one garlic clove, crushed
• .5 deciliter white onion or spring onions, chopped
  approximately 1/4 cup
• juice of 1/4 lemon
  it is better to use juice from a fresh lemon rather than the bottled variety, which I find has a strange taste; I usually get about 4 tablespoons of juice from a normal sized lemon, so if you’re using bottled juice, use 1 tablespoon.
• 2 drops of sriracha or another hot pepper sauce, or to taste
• salt and pepper to taste
  I like to use white pepper, but a fresh ground black pepper is lovely too

Place all the ingredients in a blender (if you have a Magic Bullet, it’s perfect for this application) and blend until smooth.

I usually taste a couple times and add more salt, then blend for another couple seconds, and taste again, until I’m satisfied with the flavor.

Serve with fresh veggies or whole grain bread for dipping. Also makes an excellent mayo replacement on sandwiches and burgers.

Update: I’d say it keeps about 5 days. (If your dairy is short dated, use by the expiration.) The lemon juice mostly prevents the avocado from oxidizing, which is nice.

I got this recipe from the back of a Norrmejerier gräddfil box, but since they’ve changed packaging, I thought I ought to write it down before I forget. They called it an avocado garlic dip, but the WP insists he doesn’t like avocados. So “green” it is.

• 50 grams butter (normal salted)
• 2 large eggs
• 2 deciliters sugar
• 1 teaspoon cardamom
• 2 teaspoons cinnamon
• 160 grams flour
• 1 teaspoon baking powder
• 250 grams kvarg (.5% fat)
  this may be called “quark” in English speaking countries; some types of “farmer’s cheese” are also passably similar
• 1 deciliter milk (.5% fat)
• 100 grams walnuts (chopped)

Preheat the oven to 200° celsius (or 175° if you are using a hot air oven) and lay out a dozen paper forms in a muffin tray.

Melt the butter and set aside. Cream the eggs, sugar, and spices. Stir in the flour, baking powder, kvarg, milk. After a smooth batter has formed, stir in the melted butter and chopped walnuts.

Distribute batter evenly in the muffin forms. Bake for approximately 15 minutes. (Test to see that a toothpick comes out clean.)

Remove the muffins from the pan and let them cool, covered, on a wire rack.

Makes 12 muffins.

Nutrition (approximate per 60 gram muffin)
Calories 212.8 | Protein 6.3 g | Carbohydrate 25.7 g | Fat 10.1 g | Sodium 106.9 mg

[ remember to upload pic̣ ]

• two large eggs, boiled (approximately 110 grams)
• 15 grams OLW Dill & Grasslok dip made with 10% gräddfil (about a tablespoon)
  plain 10% gräddfil or low fat sour cream would be a reasonable substitution, or maybe Turkish yogurt
• 5 grams sweet mustard
• spices to taste
  I use turmeric, cayenne pepper, garlic powder, and horseradish; if you are not using a flavored dip, you will probably need to add salt.

Peel the cooked eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Add the gräddfil dip, mustard, and spices to the yolks and mash with a fork until a thick paste forms. Use a small spoon to scoop the paste into the hollows left by the yolks in the egg halves.

Optional: top with caviar or sprigs of fresh basil or parsley.

Makes four halves.

Nutrition approximate, per egg (two halves)
Calories 100 | Protein 7.5 g | Carbohydrate 2 g | Fat 7 g