Recipes

Pod pals around the world

My first attempts with succulents

We will share some of our favorite recipies with you on this page. If you have any suggestions or tips, we are very happy if you would like to share that with us. You can send a mail to chile@petterssononline.com

Mats & Patricia modified Pão de queijo
In Brasil, you can get wonderful warm cheese breads. They are made from a flour (or starch) that is called Tapioca. It may be hard to find here in Sweden, but if you're lucky, you can find it in a Latin American or Asian food store. Anyway, this is really a completely different version of that bread, and it is also more spicy.
Ingredients 5 dl shredded cheddar cheese. Or any other strong cheese that you like. 2,5 dl vetemjöl (all purpose flour) 1 1/4 dl butter at room temperature 1/2 teaspoon salt 1 egg Fresh finely chopped chiles according to your taste. We like it when they are spicy, but as always. Don't overdo it.	Instructions Mix everything in a bowl until it's smooth. Then make small balls that are 3-4 cm in diameter. Put them on a cookie sheet and bake for 15-20 minutes in 175 degrees C. Serve them warm. Hint: You can make a lot of balls, and put the unbaked balls in the freezer.
Our Chile Jelly
In case we have a good summer, and get lots of chiles, the question is always what to do with them all. This is a great thing to do - Jelly.
Ingredients Chiles. This really depends on your taste, and the kind of chile. But say 4-5 jalapenos. 4 dl. white vinegar. 7 1/2 dl sugar 6 ounces Liquid Certo (Pektin)	Instructions Take the seeds out of the chiles, and pure them in a blender. Add some of the vinegar, and blend thouroughly. Bring vinegar, chiles and sugar to full boil in a saucepan. Stir in Certo and continue to boil for a minute. Remove and skim. Pour in Jars and seal.
Here we need to do some trial and error. Watch out with the pektin. The sauce may feel too soft, but it gets thicker when it gets colder. We have ended up with 'rubber' like jelly that we didn't even manage to get out of the jar...
Spicy olives
This is an old favorite.
Ingredients Kalamata olives. Olive oil Habanero Garlic	Instructions Use a fork to make plenty of holes in the olives. Put the olives in a jar. Add olive oil, finely chopped garlic and habanero to taste. Seal the jar, and let it rest in the fridge for two days.
Mats Hot Sauce
I decided to make use of some of my dried pequins from Mexico. They have a small smoked flavor, so I thought they were going to be excellent for a hot sauce. Now we eat it on Swedish crisp bread with cheese :-)
Ingredients 3/4 cup of dried pequins 1/2 cup water one teaspoon salt 1 cup vinegar a pinch of sugar	Instructions Boil the pequins in water and salt for ten minutes. Don't use too much water. It should only cover the chiles. Pour the mixture in a mixer, and blend it until it's smooth. Boil the vinegar and sugar. Add it to the mixture. Blend again. And boil the sauce. Pour in sterlized bottles, and keep in the fridge.