My Kitchen, My Playground

Tested recipes for those who LOVE cooking, by Janet Wahlquist

Video

Express cooking tutorials showing you how these delicious dishes are made in my kitchen!

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My short video simply demonstrated what I’d eat if I have less than 15 min to prep lunch (that explain my wild hair🙈), it might not be the best protein-packed meal (simply grate some hard tofu like @yipin.se and fry together with the rest for extra protein), it is definitely a flavourful bowl😉 I always have a jar of kimchi in my fridge, make sure you always make some extra rice and ready to be used for any quick meals in no time.
Kimchi Fried Rice
During early spring, there are dandelions everywhere and as little as we know about these pretty yellow flowers, they are considered as weed. Although dandelions are not great for our lawn, these beauties have abundant nutritional values and the whole plant is edible. I love honey and we consume them regularly at home. From baking to serving with herbal tea. Although bee honey is plant-based and a cruel-free food choice, it is not vegan. I support environmentally friendly foods and the reason why I think it is worth giving this recipe a go was because this floral honey are packed with vitamins and minerals, and it is a fun activity with kids and fun to make! If dandelions are not available, other nutritious edible flowers that you can use for this recipe are chamomile, chrysanthemum, hibiscus, calendula, marigold and marjoram or even a mixture of them! I used Chinese brown rock sugar/slab sugar/peen tong (冰片糖) in this recipe as I like their caramel-like flavor, they are unrefined and made from concentrated sugarcane extract, the result of using this type of sugar also gives a darker colour syrup/honey. But if you don’t have slab sugar in hand, try regular unrefined cane sugar, they will turn out just as tasty. Find full recipe https://mykitchenmyplayground.com/vegan-honey/
Dandelion syrup (honey substitute)
One of my favorite ways to prepare Swedish summer potatoes! While rice is one of Asian pantry’s staples, potatoes are absolutely European’s. I honestly don’t know potatoes much and I am still learning! As little as I know about potatoes, Swedish summer potatoes are really the best. They are fresh, slightly sweet and not floury, quite small in size and their skin are soft which you can consume. Simply boil them in salted water, sometimes boiling with a small bunch of fresh dill, they are just so tasty. Besides serving these summer potatoes with the above method, I also love them crispy and surely it will be a winner on any barbecue tables. To add extra ocean flavour into the potatoes, I boiled the potatoes with dehydrated local sugar kelp and air-fried everything together, everything came out crispy and packed with flavour. Get full recipe and instructions here https://mykitchenmyplayground.com/seaweed-flavored-roasted-potatoes/
Seaweed flavoured summer potatoes
This is my ultimate go-to quick lunch fix on a busy day. I always have a portion or two of leftover rice and with just a few pantry ingredients (well, more specifically, an Asian pantry), a warm lunch is ready in less than 15 minutes. In this video, I have showed you how I would usually cook my rice, I steamed instead of using a rice cooker. If you don’t have leftover rice, your cooking time for this recipe will be turned out in 30 minutes 
Kimchi scrambled eggs
I love winter squash, especially kabocha. Kabocha are generally petit, usually sized like a mini football. Kacocha’s skin is dark green, with white-ish strips and intense yellow-orange flesh inside. Once they are cooked, they are creamy and sweet. I love to use them in chickpea curry or as an alternative to potatoes in a Japanese style curry. Their skin are edible and I think they are the best part of these pumpkins! This recipe is a rather fresh, spring dish, by adding some dried seaweed into the marinade really give a great touch of umami with the sweetness of the kabocha. In Japan, kabocha are usually braised in a sweet soy sauce and serve as a side dish, for me, I am very satisfy to serve this on a bed of plain rice, with extra soy and sprinkle with togarashi. Find full recipe on mykitchenmyplayground.com
Japanese style roasted kabocha
We know that kanelbulle are essential to Swedish. You will often recognise them in bun shapes/knots with glossy glaze and a generous amount of pearl sugar. On the other side in most bakeries, they braid them into a logs, just like what I did in this video where I only highlight a part of the baking process. If you have made challah in the past, it's basically the same way how you would braide the dough prior to the second rise. I found them so much faster to prepare compare to braiding individual buns, especially when you have a kids party, they disappear quickly! This time I have made the logs 100% vegan, without sacrificing their taste. I have replaced cow's milk with unsweetened soy milk, egg wash with a mixture of maple syrup and unsweetened soy milk. You would never think twice that it's vegan. Find my original kanelbullar recipe here and other recipes on my site: https://mykitchenmyplayground.com/kanelbullar-swedish-cinnamon-bun/ If you have tried them at home, don't forget to tag me on IG or FB!
VEGAN KANELLÄNGD/SWEDISH CINNEMON LOG
Don’t like the idea of instant noodles broth from the stores? Try this 5 minutes no-cook broth to go with noodles or leftover rice. You don’t even need to turn the stove on to make this delicious dish, just heat some water some the kettle. If you do not have leftover rice or any fancy toppings, you can serve with ramen or rice noodles with whatever leftovers you have in the fridge or freezer, such as grilled chicken, salmon and vegetables. Sprinkle over fresh spring onion or coriander if you have some. Serves 2 1 litre water 1 heap tablespoon green tea leaf or 2 green tea bags 1 tablespoon powdered sugar kelp 1 tablespoon flaky sugar kelp 2 teaspoons soy sauce 1 teaspoon toasted sesame oil pinch of shichimi togarashi Boil water in kettle. Steep tea bags in hot water or infuse loose tea leaf inside infuser for 2 minutes. Meanwhile, divide powdered and flaky seaweed, soy sauce, sesame oil and togarashi into two separate bowls. Prepare leftover rice or noodles and other savory toppings of your choice. Pour over hot tea and serve immediately.
5 min vegan friendly ochazuke broth
Traditionally soba are served in a broth from dashi. They are made from smoked bonito and kombu which gives the unique umami flavour in each slurp of noodles. In this recipe, I brought the umami directly in the noodles by mixing dried powdered sugar kelp. It's vegan, sustainable and simply delicious. This is made from toasted buckwheat flour and wheat flour, they can be served hot in broth, drained and dip in cold broth or stir fry. For full recipe, please visit my site and search for homemade ramen noodles.
Seaweed Noodles with KitchenAid
A fresh side dish with a touch of saltiness, sweetness and sourness. So simple, healthy and delicious. Paid-partnership with Nordic Seafarm Sweden.
Sunomono (Quick Pickled Cucumber & Kelp Salad)
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