Our current eating habits: practically we do not eat meat, in general less animal products, more fermented food, less sugar, practically no pasta, no alcohol

Kim Chi plays a significant role as a major component and ingredient in our dietary choices. This has caused the omission of wine from our menus, as it is not taste compatible with sour and highly spicy dishes.

3 kind of Kim Chi

   

tempeh_nood tempeh with carrots noodles and piri-piri hot chili.     Crab cakes, Louisiana style but crab is replaced by shrimps.                             okonomiyaki         tempeh Tempeh improvisation   cabbage, tempeh, sweet potato noodles, scallion, Yang Nyeom Jang sauce     "blue  cabbage" ramen Ramen mispilus germanica korean soup with our vegetables, sliced omelette Topinabur   Topinambur sliced, fried topinambur topped with smetana and parsley, an egg, radicchio salad (grows everywhere in the whole garden) beverage Kombucha. cabbage rolls, dolmas   topinambur (native in America) cabbage rolls, dolma, (Croatian Domaci Broskva - Rastika cabbage plus Austrian Styrian white cabbage) cabbage filed with chopped champignons, carrots, celery, paprika (from our Swedish neighbours), onion, garlic, quinoa to absorb excess liquid Topinambur purée mixed with chili garlic (white balsamico with some water) Sauce, Smetana (cream, bought at the polish shop) mixed with vegetable broth salt, pepper Green kale chips makrell   the luxury of simplicity based on the Merchant's offerings mackerel from Handlarn/Pålsson (outstanding) Potatoes from the grocer Pickled zucchini, our product plus "Go Chu Jang"  sauce diavola   polo alla diavola     We had chicken today, in full beauty, thank you God for the chicken you have given us, it is done in the mode the Devil lady, "Pollo alla Diavola" marinated in chilli, lemon, sage/salvia quite spicy it looks good, it tastes good too sardines_sicilian sardines sicilian way here harring   Herring with bucatini adjoined by a blend of fennel, raisins, pine-nuts, anchovies, parsley, onion, garlic, lemon zest, fennel seeds (originally Sicilian dish with sardines) hokkaido_beans grilled Hokkaido pumpkin   light grilled Hokkaido pumpkin, on top shrimps in the chilli sauce with fish sauce and soya taste and as usual radicchio salad which grows wild in the garden everywhere.  Brassica oleracea var. acephala (Raštika, from Croatia) grows so fast so we can't keep up eating it.   kale in a marinade of  oil, balsamico, garlic, tahina, salt and a bit of soy sauce. with boiled eggs and apples, (walnuts could be added) on top salsa balsamico, thick sauce sweet-sour sauce. The kale is lightly kneaded in the marinade so the structure is broken. shrimps with the 3 kinds of green kale, marinated  in lemon, lemon zest, chilli, sezame oil, olive oil various kales mixed with tomatos in order to keep insects away. kale with beluga lentils and apples      minestrone with kale tofu   kale with beluga lentils and tofu sprinkled with Japanese  sauce base on soya sauce, vinegar and sesame.

 

preparation buck wheat cabbage onion garlic chilly powder pepper salt         ready

 



 

här är maträtter som till stor del består av saker som vi odlar. Vi vill skaffa oss höns. Vi äter också andra saker utom bröd och socker. Vi har aldrig lyckats få en bra kyckling, en sådan som man kan få i Italien, där, efter att man har tillagat den så håller benen ihopp,  ( man måste dra isär ben med kraft - test för kvlite)

	on top fried tuscan cale under, kale with bean's fusilli Thekale is seasoned  with anchovis, pepperoncino, garlic
	grillat zucchini, vit ost, typ mild feta, svartkål

svartkål

tofu, kombucha

tomatos with mozzarella

cod with black kale

grillad zucchini, tomater med mozzarella, sallad med achovis, bönor med tomater

Inclusion of Kim Chi greatly influences not only what we eat but also what we drink and how we prepare our meals.