Recipes by Hampus Lybeck (Page 3)

	First Harvest 2 – Tomato by Hampus Lybeck My mother entrusted me with a tomato plant a couple of months ago and they’re just the divas of windowsill gardening. A liter of water every day and the water has to be lukewarm and preferably drawn the previous day. It needs a lot of sun, but if not properly acclimatized over several weeks it will wilt or get sunburn if put on the…	0 votes 209 views
	Crustacean Carcasses, part 2 by Hampus Lybeck Around Easter I went to great lengths in making a pot of shrimp and lobster stock, which was blogged as Crustacean Carcasses, part 1. I’ve been worried that it’s gone bad in the freezer since it’s been sitting there for four months or so. It did smell a bit funny, but I recall that it did so even before being frozen, so I had to…	0 votes 209 views
	Actual, Swedish, Swedish Meatballs by Hampus Lybeck These meatballs are very close to how I interpret typical Swedish meatballs, the way they most often occur in Sweden. The big difference is that they’re made from ground veal only instead of a pork/beef mixture. The only reason for the veal is of course the near expiry discount.So, what makes meatballs really Swedish? To me it’s…	0 votes 276 views
	Two Leftovers Enter, One Sandwich Leaves by Hampus Lybeck With a loaf of bread in the box, getting worse for wear by the minute, but with a texture that gets more awesome with toasting, and a batch of leftover meatballs in the fridge shrinking steadily because of a grazing geek with too many assignments to write, there’s one obvious course of action. Meatball sandwich.When I was a kid I…	0 votes 196 views
	Something on Bratwurst and Cultivars by Hampus Lybeck Today’s dinner isn’t too exciting on account of the cheapskate part of the brain winning over the gourmet part again. But bagging some mushrooms got me thinking of cultivars a bit, since many are surprised that the white button mushrooms are the same species as brown or crimini mushrooms and portobello mushrooms, only different a…	0 votes 228 views
	Groat, Artiodactyl and Underbrush by Hampus Lybeck Here’s a simple dish for when you need to eat, the store’s closed and you’re not really in a hurry, but not in the mood to cook either. The title of the post is not some odd singer/songwriter trio, but the main ingredients.This is the mainest of ingredients – khorasan wheat. It takes something around 45 minutes to cook, which is why…	0 votes 214 views
	Butternut Bisque by Hampus Lybeck OK, it’s not a bisque in the strict sense, but I’m prepared to let that slide for the cause of alliteration. It’s soup time again, especially with proper autumn lurking around the corner and the stores filling up with interesting vegetables, such as butternut squash. Around ten years ago, as result of a slow Americanization, groceries…	1 vote 243 views
	Blog just had a birthday! (and more noodles) by Hampus Lybeck October 19th 2011, I migrated a blog post from nerdcuisine.blogspot.com to nerdcuisine.wordpress.com. It’s been a year. That’s awesome. Since then, I’ve gotten a firmer grasp on editing blogs, on cooking and photographing certain types of food and probably also the English language (which wasn’t that bad to begin with). Thank you…	0 votes 286 views
	Surely this isn’t what they meant by ‘fusion cooking’? by Hampus Lybeck I went to a new Asian food store the other day. It’s been there for years, but in the past they’ve mostly seemed to sell silly kitschy stuff. This time I looked closer and found that they had a wide selection of interesting foods, such as very small frozen crabs, fresh pak choi and hundreds of different instant noodles. I managed to…	0 votes 253 views
	A Quick Pie Tip by Hampus Lybeck Here’s a suggestion for what to do with lots of leftover bolognese sauce if you happen to have a bag of instant mashed potatoes around the house. Make a pie not dissimilar to the traditional shepherd’s. Instant mash is a terrible thing to do to potatoes, but quite handy for those days when fancy or wholesome or tasty aren’t the top…	0 votes 303 views

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