Anyone heard of these ingredients?

(Jan) #1

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I found this cookbook at a local thrift store for $5! Very interesting recipes with a Skandinavian perspective. So - what are “kebab fruits”? They’re in a salsa recipe. And “entrecote” steaks? They look like beef in the photo.
Here’s a neat idea from the book - he makes cheese balls by combining coarsely ground cheese with creme fraiche (sour cream?) -enough cheese that the spoon starts to bend, + cayenne. Then he puts them Into soup bowls just before adding the hot soup. Yum.

#2

Creme Fraiche you can probably get where you live, it’s like sour cream minus the sour more of the sweet.
Entrecote is just french for higher end steak cuts
And I think the “Kebab fruits” salsa is probably more of a yogurt sauce for kebab than a mexican salsa.

#3

Haven’t a clue what kebab fruit are, except for the obvious fruits used on kebab skewers.

Entrecôte is just another term for ribeye steak.

The Scandinavians are very good at LCHF cookery…I think you got quite a lucky find with that book.

(Jan) #4

Awesome book. Also filled with little quotes like, “our entire humanity would have poor health if vegetables tasted as good as bacon” & “mostly eat what has moved. And let the food hang for a while. Sixty days is about enough. If the food is still screaming after that, it hasn’t been hanging long enough”.

#5

:laughing:

It becomes quite obvious that whoever wrote that has Viking blood in them…those crazy Scandinavians! Love’ em!

(Jan) #6

The salsa recipe includes habanero peppers, onion, jalapeno, “kebab fruits”, tomatoes, lemon, garlic…

#7

Maybe @Henna can help. I think she is Norwegian.

Henna, do you know what recipe means by “Kebab fruits”?

(Henna Selnes) #8

Sorry, i have never heared of it. I don’t eat kabab at all. It’s served here in bread, corn, and a few other things I have never liked. Skandinavisk is 3 countries , it could be a word from anywhere in those countries. There’s dialect also. But what think it can be is corn. There is ALWAYS corn in the sauce. Corn in Norsk is mais. And mais is sweet,therefor sweet or frukt.

(Jan) #9

Thank you, @Henna & @Fiorella. I just thought that was a very interesting ingredient!

(Henna Selnes) #10

Looks like a really good book. Good for you! I love recipe books from all over. This is what mørbrad og entrecôte looks like. Mørbrad is beef that has hung for a while.

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#11

Looks yummy!!! I love aged steaks

(Henna Selnes) #12

Me too!

(Henna Selnes) #13

I thought his name was Swedish and,it is. https://eatlikeaswede.wordpress.com/2011/05/14/swedish-health-experts-lead-diet-debate-advocate-a-low-carb-high-fat-approach/

(Jan) #14

Ahh, aged beef. Looks like the good stuff. Thanks, @Henna!

(Jessika Nilsson) #15

I’m a swede, but I’ve never heard of anything called ‘kebab fruit’, seems to be a bad translation for something…
It might just be one of the spicy peppers which are usually served with a kebab? They’re pickled peppers with some slight heat. I’ve circled them in the attached image (ignore the fries)

(Arlene) #16

Creme fraiche is easily made on your counter top. I make it all the time. All you need is heavy cream and mesophilic starter. It’s just like the process of making yogurt, but it doesn’t have to be kept warm for many hours. Yogurt requires a thermophilic starter. Once you make a batch, you only need to take a spoonful out to start another batch. It stores in the fridge for several weeks, but it never lasts that long for me. It really is just cultured cream. Very nutritious too.