21 Nov: Creamed makaroni’s and soy balls

Today I cooked something that the kids love! And since we’re both a bit childish, we do too! We “cream” a lot of things here in Sweden; white cabbage, cauliflower, carrots, potatoes. But today we’ll stick to macaroni’s.

Creamed macaroni’s and soy balls

4 cups of macaroni’s
water                                                                                                                                        salt

2 tbsp margarine
3 tbsp flour
1,5 cups of soy milk
salt, white pepper

1 batch of Soy balls

Make your soy balls. Boil your macaroni’s with salt. Melt the margarine in a small sauce pan, whisk in the flour and let it brown just for a few seconds. Whisk in your soy milk and make sure you get the lumps out. Then salt and pepper to taste. Now you have a white sauce or bechamel, good for a lot of things! Pour the sauce over the macaroni’s. Then you just reheat your soy balls and serve the lot with ketchup.

And then to the dessert. A real classic today, but I’m afraid it’s more French than Swedish. But it was very popular here some years ago.

Peach melba

1 can of peaches

vanilla ice cream (tofuline is great)

1/2 cup of raspberries
1/3 cup of water
1-2 tbsp sugar
corn starch

shaved almonds

Start with your raspberry sauce. Just put the raspberries and water in a small sauce pan when it starts to boil add the sugar.  Pure it the sauce with a suitable machine, and if you think that it’s to runny you add some corn starch mixed in water and reheat. Then let it cool down. Roast you almonds in a pan just ’til they get a little color.

Serve it in a martini glas or something similar. Start with the icecream, then put the peaches on top. Pour over the raspberry sauce and top with the almonds.

Have a great Sunday everyone!