As anyone who's ever moved can guess, we, too, have spent significant amount of quality time at IKEA in the recent months. And as a result, we, too, are the happy owners of several storage solutions named after Swedish death metal-fans. Now, I've never been terribly zen to begin with but over the spring I've added some new entries into my arsenal of anger. Repertoire of rage, if you will. In addition to thesehungerpangsaremakemehomicidal -rage I have now mastered bloodyhellthisstupidpowertool-rage and my favourite: thesefuckersaren'tevensupposedtofittogether-rage.
The shopping sprees have given me plenty of time to sample IKEA's food shop's selection, too. The balancing effect their crisp bread and herring jars have on the fragile Scandinavian psyche is no news of course: I have come to rely on them both in Spain and in England. Back when I lived in London I use to make pilgrimages there with a friend of mine with whom we'd buy tubes of fish roe paste which we'd suck straight out of the tube as soon as we hit the parking lot. Oh, and wash it down with Kopperberg, Swedish cider (yes, for reals: I used to live in the country that produces possibly the best cider in the world and I'd still make the hideous Tube journey all the way there just to get my hands on that dreadful gunk!)
These little genius gems were a new acquaintance for me though and I've since been buying them by truck loads. They are so convenient to have around for whipping something up to accompany a glass of wine before dinner. Or to surprise your surprise guests (hellooo, Tzatziki Champion, do come on in!) - as anyone who's been over in the last two months will have noticed...
Out of the variety of fillings we've tried, these crayfish ones have become an all round crowd pleaser. Faintly fiery and subtly sweet... they are just the thing right now! See, last Monday spelled the beginning of this year's crayfish season when we in Scandinavia go gaga over crayfish.
The shopping sprees have given me plenty of time to sample IKEA's food shop's selection, too. The balancing effect their crisp bread and herring jars have on the fragile Scandinavian psyche is no news of course: I have come to rely on them both in Spain and in England. Back when I lived in London I use to make pilgrimages there with a friend of mine with whom we'd buy tubes of fish roe paste which we'd suck straight out of the tube as soon as we hit the parking lot. Oh, and wash it down with Kopperberg, Swedish cider (yes, for reals: I used to live in the country that produces possibly the best cider in the world and I'd still make the hideous Tube journey all the way there just to get my hands on that dreadful gunk!)
These little genius gems were a new acquaintance for me though and I've since been buying them by truck loads. They are so convenient to have around for whipping something up to accompany a glass of wine before dinner. Or to surprise your surprise guests (hellooo, Tzatziki Champion, do come on in!) - as anyone who's been over in the last two months will have noticed...
Out of the variety of fillings we've tried, these crayfish ones have become an all round crowd pleaser. Faintly fiery and subtly sweet... they are just the thing right now! See, last Monday spelled the beginning of this year's crayfish season when we in Scandinavia go gaga over crayfish.
If you want, you can make these out of mayonnaise alone. The filling itself can be made in advance, but do fill the shells only as you're about to serve them to stop them from getting soggy.
24 mini croustades
3/4 dl mayonnaise
3/4 dl Greek yogurt/ crème fraîche/ sour cream
3/4 - 1 tsp - 1 Srirachaa/ chilli sauce (depending on how fiery you want yours)
1/2 tsp tomato concentrate
handful of coriander leaves (1 tbsp when finely chopped)
the zest pf 1/2 lime, finely grated
1,5 tsp sugar
1/4 tsp ground ginger
1/4 tsp granulated garlic
2 dl crayfish tails (or prawns)
To decorate: coriander leaves and/or crayfish tails
Drain the crayfish tails and squeeze dry. Combine rest of the ingredients, check the taste, season as needed and fold in the crayfish tails. Spoon into the croustade shells and have yourself a treat. Or two. With a glass of bubbly. Or two.
3/4 dl Greek yogurt/ crème fraîche/ sour cream
3/4 - 1 tsp - 1 Srirachaa/ chilli sauce (depending on how fiery you want yours)
1/2 tsp tomato concentrate
handful of coriander leaves (1 tbsp when finely chopped)
the zest pf 1/2 lime, finely grated
1,5 tsp sugar
1/4 tsp ground ginger
1/4 tsp granulated garlic
2 dl crayfish tails (or prawns)
To decorate: coriander leaves and/or crayfish tails
Drain the crayfish tails and squeeze dry. Combine rest of the ingredients, check the taste, season as needed and fold in the crayfish tails. Spoon into the croustade shells and have yourself a treat. Or two. With a glass of bubbly. Or two.
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