Category Archives: Desserts

People are like apples


You're rotten, aren't you? It’s a bit of a cliché, but life really is like a tree. We all have roots and we all try and grow as strong as we can. There are storms that break our branches, our twigs fall and die, our leaves wither, we can bleed sap and we lose our leaves… some of are those leaves. We are blown this way and that, and we don’t where we end up, but we always land somewhere. As some people are the leaves, some of us are the branches, some are the trunks and some just never grow to full maturity. We are all the trees, but we are the apples that grow too. Some apples are the weakest link on the chain, because some of us are born not as pretty, not as shiny, and some of us start life seedless, or rotten on the inside. No apple is perfect. Neither are we.

We all aspire to grow and develop, have lives of our own, but some fall off the tree before they are given the chance to grow into their full potential. That’s sad. Some fall and die because of decease, and some fall off in the wind, because they feel as though they can no longer hold on to life. Some of us prefer to rot. They have that seed of possibility that every apple on the branch should have, but choose to let themselves rot, day by day. When these apples eventually fall off the tree, no one wants them. They’re thrown away, left to rot, alone.

Hope is the few seeds left inside the apple. They mean that even if you fuck up a bit, and fall off too early, there is still that possibility that one day you may regenerate, grow into a new tree,a stronger tree… new life.

I hope that we all choose to take that chance, use our opportunity to grow as strong as we can. Those who fall off the tree, those who let themselves rot to death and give up, realise what they are doing before they take that final battering by the wind and let go. Because all they end up as, are apples by the wayside, people look on, but you can’t eat a rotten apple, not only is it ugly on the inside, it’s ugly on the outside. It’s not appealing. And everyone knows you can’t fix a rotten apple. So you kick it aside and walk on. Especially if it’s rotten to the core, from the inside out.

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Filed under Choice, Clichés, Desserts, Environment, Food & Cooking, Games People Play, Goodbye, life's a bitch

It’s no longer chicken soup for the soul ladies and gents…


It’s raspberry cheesecake and chilli chocolate muffins.

Not to out do Martha Stewart… after a day of boredom… i decided to bake… bake… and bake. Not great when you’re on a “diet”… I need to lose boob and tummy weight… even though everyone says I don’t need to (especially the boob section) but I suppose I just made that a but harder… in any case… I got a message from a friend a few days ago… asking how I was and if I wanted to meet up (in Toulouse) next week… But to be honest, I don’t know if I should. I mean, (and I am still confused about this part) after I left Stockholm, I got back to uni… and everything had changed. My guy friends just… “dropped” me. Why? I have… no idea… this guy (who I really liked… as a friend… and may I say… he tried to sleep with me a fair few times… not that THAT was going to happen) just decided… he didn’t want to be friends anymore… well to be more correct when after 3 months I still hadn’t gone for a drink with him, I asked him straight out why we had not seen each other… and he said “I don’t have the same desire to see as I did before”. Now, to be brutal… I was floored. We had never been uber close… but close enough to know each other pretty well…

So what did I do?

I got up, and made myself some new friends! Partied like a crazy person, worked hard and got over it.

So… why do I suddenly get this… request to “meet up for a drink it’s been ages”…? I have no idea… argh. Even I can’t try and psychoanalyse this shit. So I am going to have a slice of cheesecake, and a giant glass of wine… or diet coke… whatever I can get my hands on first.

If you want the recipes… here we go (at least something positive can come out of it) :

Baked Raspberry Cheesecake 

Ingredients

  • 8 digestive biscuits
  • 50g butter , melted
  • 600g cream cheese
  • 2 tbsp plain flour
  • 175g caster sugar
  • Vanilla extract
  • 2 eggs, plus 1 yolk
  • 142ml pot soured cream
  • 300g raspberries 
  • icing sugar

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with 50g melted butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
  2. Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk and a 142ml pot of soured cream until light and fluffy. Stir in 150g raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
  3. Using the remaining 150g raspberries, keep a few for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries.

Dark Chocolate and Chilli Cupcakes

Ingredients

  • Chocolate cupcakes :
  • 175g (6 oz) unsalted butter, softened
  • 140g (5 oz) light muscovado sugar
  • 2 large eggs, beaten
  • 2 tablespoons golden syrup
  • 225g (8 oz) self-raising flour
  • 115g (4 oz) dark chocolate, melted
  • 1 or 2 red chillies, deseeded and very finely chopped
  • Chocolate frosting :
  • 175g (6 oz) dark chocolate (above 70% cocoa solids)
  • 2 tablespoons dark muscovado sugar
  • 150ml soured cream
  • To decorate :
  • Red and green coloured marzipan
  • Red sugar sprinkles

Method

1. Preheat the oven to 180ºC/350ºF/gas mark 4. Line a 12-cup muffin tray with paper cases.
2. Beat the butter and sugar together until creamy. Gradually mix in the eggs and stir in the golden syrup, flour, melted chocolate and chopped chillies.
3. Spoon into the paper cases and bake for 20 minutes or until just firm to the touch. Cool in the tin for 10 minutes before removing to a wire rack to cool completely.
4. To make the chocolate icing: chop or break the chocolate into small pieces and melt in a bowl placed over a pan of steaming water, stirring until smooth. Remove the bowl to the work surface and beat in the sugar until dissolved, followed by the sour cream.
5. Spread the frosting over the cupcakes and decorate with chillies, or hearts moulded from coloured marzipan or sugar paste icing. Scatter over red sugar sprinkles.

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Lollipops : Because Who Doesn’t Want to Suck on Something Sweet on a Stick?


Just because… Well why not? Lollipops… that’s all you need to say! Enjoy!

Fruity lollipops

Yummy!

Ingredients

  • 450 g caster sugar
  • 1/8 tsp cream of tartar
  • 4 tbsp undiluted fruit cordial, such as blackcurrant, orange or lime

Method

1. Arrange 30–35 lollipop sticks spaced apart on several large, non-stick baking sheets.

2. Place the sugar, cream of tartar and 150ml water in a heavy-based saucepan on a medium heat and bring to a gentle boil while stirring all the time. Reduce the heat to low and simmer for 20–25 minutes without stirring, until the temperature on a sugar thermometer dipped into the mixture reads 143°C.

3. Stir in the cordial just before the syrup reaches this temperature (after 15–20 minutes). The mixture will bubble up, so be careful as it is very hot.

4. Once the correct temperature has been reached, remove the pan from the heat and, working quickly, spoon small pools of the syrup onto one end of each lollipop stick and allow to set for about 5 minutes, until hardened.

5. If you wish, wrap the lollipops in cellophane and tie with string as soon as they have cooled and hardened, to prevent them from absorbing moisture. Store them in an airtight container in a cool, dry place for up to a week.

Dark Chocolate Lollipops with Cinder Toffee

Chocolate Deliciousness!

Ingredients

For the cinder toffee

  • 75 g honey
  • 140 g liquid glucose
  • 400 g caster sugar
  • 5 tbsp water
  • 20 g bicarbonate of soda, sifted

For the lollipops

  • 300 g dark chocolate, minimum 70% cocoa solids
  • 12 lollipop sticks

Method

1. For the cinder toffee: place the honey, glucose, sugar and water in a heavy-based saucepan, stir well and heat to 148C (check using a sugar thermometer). Meanwhile, line a baking tray with greaseproof paper.

2. Once the temperature is reached, remove the pan from the heat and quickly stir in the bicarbonate of soda (be careful as the mixture may froth up suddenly). Pour the mixture into the prepared tray and set aside to cool.

3. When the toffee has cooled completely, use a rolling pin to bash it into small pieces and set aside.

4. For the lollipops: put the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Leave until the chocolate has melted.

5. Take a non-stick baking tray or silicone sheet and pour about 2 tablespoons of the melted chocolate onto it in the shape of a circle. Set a lollipop stick in the centre of the chocolate circle then sprinkle over some of the cinder toffee pieces. Repeat with the remaining chocolate, lollipop sticks and cinder toffee.

6. Leave the lollipops in a cool, dry place until the chocolate has set. Finally, carefully lift them from the tray or silicone and serve.

Damson lollipops

Chocolate Heaven

Ingredients

  • 700 g damsons
  • 300 g caster sugar
  • 125 g eggs, (about 2)
  • 150 g egg yolks, (about 8)
  • 4 g gelatine, leaves (about 2 sheets)
  • 180 g butter, cubed
  • 100 g dark chocolate, 80% cocoa solids
  • 50 g dark chocolate, 60% cocoa solids
  • 50 g milk chocolate
  • 100 ml clarified butter

Method

1. Put the damsons in a large saucepan with 1 tablespoon of water and simmer for about 10 minutes until pulpy. Press the pulp through a sieve into a bowl to remove the seeds. Set aside.

2. Tip the sugar, eggs and egg yolks into a large bowl and whisk until smooth. Soak the gelatine leaves in water.

3. Re-heat the damson puree and gently pour it into the egg mixture, whisking constantly until the mixture thickens slightly. Add the soaked gelatine and butter, whisking all the time until everything has melted.

4. Pour the mixture into a deep plastic container and put it into the freezer.

5. Meanwhile, melt all the chocolate and clarified butter together over a bowl of gently simmering water. Mix well and keep at room temperature.

6. Once the damson mixture is frozen, use a melon baller to cut out small balls (cut them into small squares if you prefer). Pop a lolly stick into each one, arrange them all on a tray and put them back into the freezer to set again for 20 minutes.

7. Dip each lollipop one by one into the chocolate and rest on a very cold baking tray. Put them back into the freezer to set and serve ice cold.

 

 

 

 

 

 

 

 

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Filed under Christmas, Desserts, Food & Cooking, Holidays

It’s nearly Christmas : So here is the Perfect Christmas Dinner !


Well christmas dinner is different for everyone, but this is what we do every year. Now it may be a bit much, but my birthday is also on the same day as… yes you heard it Jesus Christ… so it is my favourite time or year, and yes I need me some delicious Christmas goodness to make up for the fact that I only get presents once a year ! I always serve my christmas dinner with bread sauce, cranberry sauce and of course gravy! Now I personally don’t make my own gravy, and I know it is a ridiculous reason, but I don’t like the idea of eating giblets… so I prefer the pre-bought version (Bisto). I’m also adding a christmas pudding recipe, but I hardly ever make it. I do however make mince pies, which may I say are very yummy!

The Roast Turkey

Step 1

Ingredients

  • 1 5 -7 kg turkey
  • 1 onion, peeled and halved
  • 1 bunch of sage, thyme and rosemary
  • 25 g butter, softened
  • 1/2 lemon or orange

Method

1. Remove the turkey from the fridge 2-3 hours before you want to cook it, to allow it to reach room temperature.

2. Preheat the oven to 180C/gas 4 (if oven is fan assisted, use 160C).

3. Place the onion and herbs into the body cavity. Squeeze the juice of lemon or orange over the bird and put the fruit into the cavity. Season the cavity with salt and pepper.

4. Smear the turkey skin with butter and then season with salt and pepper, starting with breast side up. Then flip the turkey and repeat on the underside.

5. In a large roasting pan, place the turkey ready to roast breast side down. This allows fat to trickle from the back down to the breast to keep it moist.

6. Roast the turkey upside down for the first 2 hours (or, slightly less for the smaller bird).

7. Remove the turkey from the oven. Now, turn the turkey right side up for the remaining cooking time (30 – 45 minutes). Protect your hands with thick towel or clean Marigolds. (You can wrap these in plastic bags to keep them clean.) Hold the drumsticks to turn the turkey.

8. Return turkey to oven for 30 – 45 minutes or until the juices run clear when a skewer is inserted. If the juices are pink, return the turkey to the oven and check again in 10 minutes. You don’t need to overcook the turkey as the internal temperature of the meat will continue to rise as the turkey rests. A dry turkey is often just overcooked!

9. Remove turkey from the oven. Tent with foil and allow to rest for 30 – 60 minutes so the juices settle into the meat.

10. Carve the turkey into the pan juices to keep mois

Brussels Sprouts with Chestnuts and Lardons

Step 2

Ingredients

  • A drizzle of olive oil
  • 25 g vacuum-packed cooked and peeledchestnuts, chopped
  • 50g (or more if you like) of lardons
  • 300 g brussels sprouts, trimmed
  • 3 Garlic cloves, chopped into small pieces
  • 2 chopped onions

Method

1. Drizzle the oil in  a frying pan and fry the garlic, lardons and onion.

2. Cook the Brussels sprouts in salted boiling water for 5-8 minutes, or until tender, then drain.

3. Then in the large frying pan, put the cooked brussels sprouts in and make sure they are cooked well.

4. Then put the chestnuts in. Leave to cook for a while. I like mine a bit mushy.

Goose Fat Roast Potatoes

Step 3

Ingredients

  • salt
  • 600 g potatoes, peeled and chopped into even-sized chunks
  • 150 g goose fat
  • Rosemary sprigs

Method

1. Preheat the oven to 200°C/gas 6.

2. Bring a large pan of salted water to the boil. Add in the potatoes. Once the water comes back to the boil parboil the potatoes for 10 minutes; drain and return to the pan. Shake the pan vigorously to roughen the potatoes.

3. Meanwhile, heat the goose fat to smoking point in a roasting tin. Add in the potatoes, using tongs to place them in the tin cut side down. Add the rosemary sprigs.

4. Roast for 30-40 minutes, turning over twice during the roasting period.

Sticky Cumin and Apricot Roast Carrots and Parsnips

Step 4

Ingredients

  • 500 g small carrots
  • 500 g small parsnips, halved
  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • salt and freshly ground black pepper
  • 2 tbsp apricot jam
  • 2 tsp lemon juice
  • 1 tbsp chopped coriander

 

Method

1. Preheat the oven to 200C/180C fan/gas 6.

2. Place the carrots and parsnips in a large roasting tin and drizzle with the olive oil. Scatter over the cumin seeds, season with salt and pepper and toss everything together to coat evenly.

3. Roast in the oven for 40–45 minutes, tossing occasionally in the oil during cooking, until tender and golden.

4. Heat the apricot jam and lemon juice for a few minutes in a small saucepan, stirring until you have a smooth, runny sauce. Pour this over the carrots and parsnips for the last 10 minutes of cooking, tossing the vegetables in the sauce to coat evenly. Scatter with the coriander just before serving.

Traditional Bread Sauce

Step 5

Ingredients

  • 300 ml milk
  • 150 ml single cream
  • 1 onions
  • 6 cloves
  • 1 bay leaves
  • 25 g breadcrumbs
  • 1 pinches salt
  • 1 pinches cayenne pepper
  • 25 g butter

Method

1. Bring the milk and cream to a simmering boil in a saucepan. Add the onion, cloves and bay leaf.

2. Set aside to infuse for 20 minutes. Strain into a clean pan.

3. Add the breadcrumbs and simmer for 2 minutes until thickened. Season with the salt and cayenne pepper.

4. Remove from the heat, and melt the butter on top, which will form a seal until ready to serve.

5. When read to use, gently heat through, mix the butter in and serve.

Cranberry Sauce

Step 6

Ingredients

  • 170 g cranberries
  • sloe gin, to marinate
  • 150 ml freshly squeezed orange juice
  • 75 g caster sugar
  • 2 pinches ground allspice
  • 1 pinches ground nutmeg
  • 1 pinches ground cinnamon

Method

1. Leave the cranberries to marinate in a splash of sloe gin in a shallow non-reactive bowl.

2. Combine the orange juice and sugar in a separate bowl and stir until the sugar has dissolved.

3. Pour the orange-sugar mixture into a pan, add the marinated cranberries and spices and simmer until nearly all the liquid has been absorbed.

4. Leave to cool and serve with turkey. The sauce can be stored, covered, in the fridge for 2-3 days or frozen for up to a month.

Christmas Pudding

Step 7

Ingredients

  • 350 g sultanas
  • 350 g raisins, or currants
  • 150 g dried figs, chopped
  • 125 g mixed candied peel, chopped
  • 100 g dried apricots, chopped
  • 75 g dark glacé cherries, halved
  • 150 ml brandy, plus some for flaming
  • 2 apples, or quince
  • 2 oranges, juice and zest
  • 6 eggs
  • 250 g shredded suet
  • 350 g soft muscovado sugar
  • 250 g fresh breadcrumbs
  • 175 g self-raising flour
  • 1 tsp mixed spice

Method

1. You will need two 1.5 litre plastic pudding basins and lids, buttered, two old sixpences or two pound coins, scrupulously scrubbed, two circles of greaseproof paper, buttered, large enough to cover the top of each pudding, with a single pleat folded down the centre of each.

2. Soak the sultanas, raisins or currants, figs, candied peel, apricots and cherries in the brandy overnight. The liquid won’t cover the fruit but no matter; just give it a good stir now and again.

3. Mix the grated apples, orange juice and zest, beaten eggs, suet, sugar, crumbs and pour in a very large mixing bowl, then stir in the soaked fruit and the spice. Divide the mixture between the buttered pudding basins, tucking the coins in as you go. Cover with the greaseproof paper, folded with a pleat in the centre.

4. Pop the lids on and steam for three and a half hours. Allow the puddings to cool, then remove the greaseproof paper, cover tightly with cling ?lm and the plastic lid and store in a cool, dry place till Christmas.

5. To reheat: steam the puddings for a further three and a half hours. Turn out and flame with brandy.

 

 

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Filed under Christmas, Desserts, Family, Food & Cooking, Friends, Happiness, Holidays, Home, Love, Main Courses, Orgasm

You Gotta Eat Your Greens… No No I Mean Oranges!


Everyone knows that in Sweden it gets dark in winter… really early. So what to do during the night hours? Ah ha! Well that’s for you to decide. But what is important is eating your oranges… or to put it simply, you need you vitamin C!

Vitamin C is important to fight SAD disorder. You think I’m joking don’t you. A disorder called SAD? Really? Yes really! SAD stands for “Season Affective Disorder”.It is in fact a type of depression that tends to occur (and recur) as the days grow shorter in Autumn and Winter. It is believed that affected people react adversely to the decreasing amounts of sunlight and the colder temperatures. So, to put it simply, it is a disorder which makes you depressed because there is little sunlight and heat.

How do we counter this? Well there are many ways. Some suggest going in front of very bright lights for a certain period of time (which is also called phototherapy). Some say changing climats to a warmer one (which I think is pretty obvious). Of course there are antidepressant medications (but I wouldn’t recommend this unless you are really suffering really badly!) but a lot of people say that eating a good variety or fresh vegetables and lots of vitamin C can help a lot too.

So, what shall we do in Stockholm right now? I think we should all run around in the sunlight eating oranges and tangerines all the while screaming and laughing and listening to crazy party music until we are all tired. I have a few friends who also recommend having sex with all the lights in too, and I’m sure that that will help some of you (but I’m pretty sure not all of you!).

So, eat your oranges!

YUMMMMMMMY!

 

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Easy, Peasy, Lemon Squeezy Recipes!


Someone who shall remind nameless complained that my recipes were far to complicated for him and he wanted a dish in less than five ingredients! So as I like a challange I have some delicious yet easy recipes for the… unskilled cook! Hope it helps! (First a nice starter, or (main course if you eat more than one bowl) then a couple of main courses and some very yummy desserts!)

Potato and Thyme Soup

A Delicious and Filling Soup

Ingredients

  • 1 large onion, finely chopped
  • 2 tbsp butter
  • olive oil, for frying and drizzling
  • 600 g potatoes, peeled and finely chopped
  • 3-4 sprigs thyme, leaves only
  • 1.2 litres chicken stock

Method

1. In a large saucepan, fry the onion in the butter and olive oil until softened but not browned.

2. Add the potatoes and most of the thyme and cook until the potatoes turn translucent. Season well with salt and pepper.

3. Cover with the chicken stock and simmer until the potatoes are tender.

4. Let the soup cool slightly before puréeing it with a hand-blender – leave a few lumps if you prefer a rustic-style soup.

5. Reheat if necessary then serve in bowls with a drizzle of olive oil and the remaining thyme leaves scattered on top.

Chicken with Lemon, Honey and Rosemary

Ingredients

  • 1 chicken, cut into 8 pieces, or 8 chicken pieces (8 chicken pieces (breasts, legs or thighs)
  • 2 lemons
  • 2 tbsp honey, warmed
  • salt and black pepper
  • 2 sprigs rosemary, or 6 sprigs of thyme

Chicken!

For the salad

  • 150 g goats’ cheese
  • 1 bunch watercress
  • 01 lemon, juice only
  • 6-8 tbsp olive oil

Method

1. Preheat the oven to 180ºC/gas mark 4.

2. Place the chicken pieces in a large baking dish, skin side up (they can be skinned if you prefer but the chicken will be more moist with the skin on). In a small bowl mix the juice of the lemons with the warm honey, then pour this over the chicken pieces. Place the empty lemon halves in the dish between the chicken pieces for extra flavour, along with the sprigs of rosemary or thyme. Season with sea salt and pepper.

3. Cook in the oven for 40 minutes or until the chicken is cooked and the skin is golden. Remove from the oven and discard the lemon halves.

4. Pour the juices from the dish into a saucepan and boil, uncovered, for about 5 minutes until the juices have thickened slightly. Taste and add more salt and pepper if necessary.

5. Add the salad ingredients to a bowl, combine the lemon juice and olive oil and season well. Pour over the salad just before serving.

6. Serve the chicken and sauce with the salad.

10 Minute Salmon with Spring Onion Sauce

If you like fish…

Ingredients

  • 450 g wild salmon fillet
  • 1/2 tsp freshly ground black pepper
  • 570 ml water
  • 6 tbsp coursley chopped spring onions
  • 1 tbsp finely chopped fresh root ginger
  • 1/2 tbsp sunflower oil
  • 1/2 tsp sesame oil
  • 1 1/2 tbsp low salt soy sauce

Method

1. Rub the salmon fillets with the pepper.

2. Bring the water to the simmer in the wok. Add the salmon, simmer for 2-3 minutes, cover tightly and turn off the heat. Allow to stand for 4 minutes.

3. Combine the spring onions and ginger together in a small bowl.

4. In a small wok or pan combine the sunflower and sesame oils and bring it to the smoking point.

5. Remove the salmon from the water and arrange on a platter. Scatter the spring onion and ginger mixture on top and pour the hot oils over it. Then pour the soy sauce over the salmon and serve at once.

Chocolate, coffee and cardamom mousse

Chocolate…

Ingredients

  • 130 g dark chocolate, plus extra for grating
  • 85 ml coldstrong black coffee, (espresso is great)
  • 2 cardamom pods, husks discarded and seeds lightly crushed
  • 2 eggs, separated
  • 2 tbsp caster sugar
  • crème fraîche, and grated chocolate, to serve

Method

1. Place 4 x 120ml ramekins or serving glasses in the fridge; this will help the mousses to set quickly.

2. Break the chocolate into chunks, then put in a large heatproof bowl with the coffee and cardamom seeds. Set over a pan of simmering water for about 3 minutes until the chocolate has melted, stirring occasionally with a wooden spoon and making sure that the bowl is not touching the hot water. Remove from the heat and set aside to cool slightly.

3. Once the chocolate has cooled for a few minutes, beat in the egg yolks one at a time, using a wooden spoon. Place the egg whites in a separate bowl and, using a balloon whisk or an electric beater, whisk to soft peaks. Tip the sugar into the stiff whites and continue to whisk until the mixture is glossy and meringue-like.

4. Stir a spoonful of the whites into the melted chocolate – this helps to loosen the mixture – then carefully and lightly fold in the rest of the meringue. Spoon the mixture into the chilled ramekins or glasses and chill for at least 40 minutes (or up to 2 hours if time allows). Serve on plates with a good dollop of crème fraîche topped with a little grated chocolate, if liked.

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Filed under Desserts, Food & Cooking, Main Courses, Starters

Gottmix? Or is it Gott-Mix?


mmm.... or not?

More Swedish strangeness…

Now seriously Swedes… what is with the pick’n’mix sweets everywhere? I can’t say Sweden is particularly renowned for its sweet tooth (or maybe I have been hanging out with the wrong people!?). Anyhow this evening after an enormous meal consisting of a 90g beef patty burger and fries (courteously of the local restaurant next to campus) my friend and I (a certain Caroline) decided to go on a mission for dessert… which you would think is easy, but on a pretty full stomach, everything seems like a bad idea.

Anyway we decided on sweets (and yes yes mother I know and apple would have bene better!) and HOLY COW was that not the best idea we have ever had! Not only were they not that appealing visually (they look… well kinda all dried up), probably not that sanitary coming from a comunal box but by jove did they not taste that great! You would think that will the enormous amount of E-numbers in there they would have been able to crack the “flavour” part! They look colourful and yeah I suppose “tasty” (to an ADHD child like myself) but the taste could probably have made even Eichmann crumble!

The various names also sound appealing. I mean I chose a “ferrari caramel chocolate car” and some “vampire teeth”. How does that not sound great?

While eating them… our faces started to spasm all over the place. One minute it was too sweet, one minute it was too acidic and another minute it was just plain disgusting! Also, I hate getting duped about sweets. I mean to say, chewing-gum is NOT and I repeat this for emphasis, chewing-gum is NOT a sweet. I believe that “gum” and all “gum” orientated sweets are in a totally new sugary section. So, you can understand my confusion when I bought a strawberry shaped sweet and was found chewing for hours! (ok maybe a couple of minutes but still!). I was duped by the “Gottmix” sweet company! And anyway, of all that is holy is this world these sweets were definitely not a “godly mixe like the company would like us all to think (gott = god in german and gott in Swedish means good) BUT STILL! It is neither good nor godly! So screw this!

If I was american I would probably have already tried to sue them! OUTRAGEOUS! And lastly (but not least!) if the Swedes like these damned pick’n’mix sweets so much, then they have bad sweet tastes… I mean do they realise there are better and tastier sweets out there? I’m thinking of doing in sweet intervention for the good people of Sweden! They are really missing out!

Haribo boy! You need to come to the rescue! I implore you!

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Filed under Desserts, Europe, Food & Cooking, Friends, Hate!, LOL, Sweden