25 December 2010

02 December 2010

25 November 2010


Today it's minus 4 degrees C. and snowing here, the winter is coming on fast. The Stockholm Film Festival is running and so far I've seen 11 films. The festival makes this a good time of the year as film is another passion of mine. I've saved up the last chili fruits I had left by freezing them and I've thrown out or cut down the remaining plants. I will try to make bonchis out of the cut down plants, so far they seem to be doing well.

22 November 2010


Added a twitter feed to the blog today. You can find it on the right hand side.

12 October 2010

10 October 2010

Het Höst på Bergianska

Yesterday me and my mum went to the chili exhibition at Bergianska trädgården. It was overwhelming with the 100+ plants. So pretty! And the pubescens plants were huge (see pic below)

We also listened to Dr Alan Sabirsh talk about chili on a molecular level, how capsaicin triggers the nerves in a way we interpret as pain. "Chili is not a taste, it's pain. So, you're all masochists" to quote Dr Sabirsh. New to me was the fact that the nerves actually "flee" from the chili and that's what causes the higher resistant to hot food. It can take up to 4 weeks for the nerves to actually make their way back completely.

We also got to taste pure capsaicin in alcohol solution. The samples where from nothing to 10 x hotter that the police pepper spray. Yes, it burned, but most of us took it surprisingly well. My mum was the first one to taste it. She's hardcore. :)

27 September 2010

29 August 2010

The first potatoes

And more from the allotment. Enjoyed with pickled herring and sour cream.

20 August 2010

Allotment garden

Me and two friends share an allotment garden. This is our first year and we have set potatoes, carrots, tomatoes, onions, peas, salad, squash, Jerusalem artichoke and more. It's been fun and delicious so far!

Below photos are from May and July

19 August 2010


Bought a mortar today for my first attempt at making Harissa. The result was good but I slightly overdid the salt. Here's what I put in it:
  • 3 sweet peppers
  • 5 Czeckoslovakian Black
  • 5 cloves of garlic
  • ½ dl coriander seeds
  • ½ dl cumin seeds
  • ½ dl extra virgin olive oil
  • Salt

Chop the garlic and chili in big pieces. Roast the coriander and cumin seeds in a pan, don't let it burn. Roast the sweet peppers in the oven on 250 degrees C until they turn black. Let the peppers cool down a bit and then peal the skin off them. Crush everything each on its own in a mortar and then mix it together with olive oil. When crushing the chili and garlic it helps to put in salt.

Looking back I think I could have gone easier on the garlic and salt. It could have had more chili as well but I decided to only use the Czeckoslovakian Blacks I picked the other day to see how well they fitted the taste of Harissa. And they were perfect.

Harissa is best enjoyed on a piece of bread and to any BBQ party!

Edit: I forgot about the lemon, there should be lemon juice from half a lemon in the Harissa as well.

17 August 2010

Today's Harvest

From left to right; Hot Lemon, Czechoslovakian Black and Red Tip.

22 July 2010

Pike-Perch au Gratin

This is the third recipe in a row with Hot Lemon and chanterelles. It's that tasty!

(4 servings)
  • Pike-perch fillet
  • Chanterelles
  • Hot Lemon
  • Swedish turnip
  • 3 dl crème fraise
  • Butter
  • Canola oil
  • Potatoes
  • Tomatoes
Fry sliced chanterelles until all the water is gone, then add butter and fry until almost ready. Add chopped Hot Lemon and salt and pepper. Mix with crème fraise and put aside. Slice big flat pieces of Swedish turnip and cover the bottom of a baking dish with the slices and some canola oil. Put the pike-perch fillet on top with salt and pepper and cover it with the chili chanterelle crème fraise.

Cook in oven on 175 degrees C. for about 30 minutes. Check the fish regularly so it doesn't burn, time will vary depending on the oven and thickness of the fillet.

Serve with new potatoes, a tomato salad and fresh slices of Hot Lemon.

20 July 2010

Hot Chanterelle Sauce

There's something magical about Hot Lemon and chanterelles put together. Here's a second recipe with these wonderful two. I will post a third soon. Enjoy!

(2 servings)
  • Hot Lemon
  • Chanterelles
  • Butter
  • 1 onion
  • 1 carrot
  • 2 dl cream
  • Rice
Fry sliced chanterelles until all the water is gone, then add butter and fry until almost ready. Add chopped Hot Lemon and salt and pepper. Put aside when ready. Do not clean the pan, instead fry the thin sliced carrot with some added butter in the same pan and it will take some of the taste from the chantarelle mix. Pour just a little bit of water in the pan and let the carrot boil soft until all the water is gone. Add fine chopped onion and fry on low heat. Mix everything together with cream and let it simmer a few minutes while stirring constantly. Serve with rice.

14 July 2010

Hot Lemon Chanterelles

We got some ripe Hot Lemons and one of the best ways to enjoy them is making Hot Lemon Chanterelles on knäckebröd!

  • Knäckebröd (crispbread)
  • Hot Lemon
  • Chanterelles
  • Butter
Put the chanterelles in a pan and add salt. Fry on high heat until most of the water is gone before adding the butter. Turn down the heat and fry with a lot of butter. Add chopped Hot Lemon and stir frequently. Put the mix on crispbread and top with parsley.

09 June 2010

Inventory June 2010

I thought I'd go through what we have in our home at the moment chili wise. After some counting and searching I came up with these lists. If anyone is interested in exchanging seeds, just contact me. Note that some of the kinds I have too few of to send away, since I'm planning to set them next spring.

Seed list:
  • Peruvian Purple (annuum)
  • Espelette (annuum)
  • Sweet Wrinkled Old Man (annuum)
  • Romanian (annuum)
  • Ring of Fire (annuum)
  • Fish Pepper (annuum)
  • Royal Black (annuum)
  • Bulgarian Carrot (annuum)
  • Jalapeñona (annuum)
  • Omnicolor (baccatum)
  • Red Tip (baccatum)
  • Hot Lemon (baccatum)
  • Ethiopian Peppertree (baccatum)
  • Martinique (chinense)
  • White Habanero (chinense)
  • Bolovian Red (chinense)
  • Rocoto Canario (pubescens)
  • Alberto's Locoto (pubescens)
  • Mystery Chili "Fire Sprite" (unknown)
  • Liberty (unknown)
Plants 2009:
  • Hot Lemon (1)
  • "From Store" (1)
Plants 2010:
  • Hot Lemon (9)
  • Rocoto Canario (1)
  • Liberty (1)
  • Czeckoslovakian Black (1)
  • Red Tip (1)
  • Ring of Fire (1)
  • Romanian (1)
  • Norteño (1)
  • Pequin (1)
  • "Capsicum Hybrid" (1)
Chili products:
  • My home made salsa
  • Hot lime pickle
  • Vindaloo curry paste
  • A bag of fresh red piri piris

27 May 2010

Liberty Leaves

Look at the size of these leaves! I took a picture so you can see the Pequin and Czeckoslovakian Black in the background for comparison. Also, they are hairy alongside the edges of the leave stem but not otherwise. This variety is more unlike any other I ever planted. It's like an adventure, I wonder how big it will get. The seeds are from a pod picked on Bali, I named the variety "Liberty" after the wreck diving site nearby.

26 May 2010

Jalapeño Baguette

(2 servings)
  • Baguette
  • 1 jalapeño
  • 1 clove of garlic
  • Mild cheese
  • Butter
  • Chive
Fry the fine chopped garlic in butter on low heat for one minute. Slice the bread in two pieces with size of your choosing. Prepare it with the garlic butter, rings of jalapeño and cover with cheese on top. Put in oven for five minutes on 150 degrees C. Garnish with chive. Serve immediately. As side dish or snacks.

25 May 2010

Ring of Fire?

I bought this plant at Trädgardshuset and it didn't say what kind it was. Now, it looks like a Ring of Fire to me, what do you think?

16 May 2010

15 May 2010

Update on the crazy Hot Lemon

It won't stop growing, mum's window is really a jungle and the craziest one have started to climb the ceiling! The poor thing couldn't hold its branches up itself when we took it out to test some sun. It will probably end up against the wall outside as well so it won't break under it's own weight.

09 May 2010

First pods

There are pods on my overwintered Hot Lemon (C. baccatum) and unknown (the purple one). Also on this years Romanian Chili (C. annuum), see last picture. Each one has a style of its own, it's nice with the variety.

07 May 2010


Capsicum baccatum

Photo: ez, Omnicolor 2005

With pods ripening from white, through yellow, orange and purple to red, this is a beautiful plant. Small dark leaves and middle size plant. It's not very tasty but has a useful heat for anything that doesn't need the extra flavour. I keep growing this because of it's beauty, simplicity and rich produce.

03 May 2010

Mum's crazy Hot Lemon

This crazy plant outgrew all of its friends in a rush! My mum got an ideal window for growing with a lot of heat from the radiator below. This means we can have Hot Lemon (C. baccatum) premiere earlier than expected this year! I hope I am invited ;)