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
May be an image of ramen and shiitake mushrooms
mispilus germanica May be an image of food
korean soup with our vegetables, sliced omelette No photo description available.
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 No photo description available.
 
  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.