Lacking.

Please excuse me for the lack of updates recently. But in 5 days we move over seas and its been very hectics the last couple of weeks, which have meant we've eaten out 80% of the nights and the rest its been simple pasta recipes or soups, ie nothing to write home about. I was about to post a chicken soup i made though, but was quickly shut down by my wife who claimed it was to damn bland to post about. While i kinda agree with her, i still want to post a picture of it, not for the soup itself but to show off our new soup bowls we bought ahead of the move. They gonna be fantastic to make French onion soup in!

Just now the removal company came to pick up the last of our stuff, which means I no longer even have the basic stuff to cook with. What this means is that the last meal in my fantastic kitchen has been cooked. As a side note, the majority of our stuff was shipped a month ago by boat. The last pieces is going by air,allowance for the air fright was 50kg, we ended up with a nice 107kg...
On the upside, the blog will definitely pick up speed again as soon as we touch down in Stockholm, so please do check back.

No chow.

Just making a quick post to explain the absence of new posts in the last week.
We are moving back overseas in a month and on Friday the shipping company was here to pick up all our stuff. Which means that we've been eating out for the whole week as we have tried to pack up.
Above you can see my kitchen being dismantled. It's gonna be so weird having to cook without my own stuff, we have some borrowed pots and pans to use until we leave, but all my special tools are now stuck somewhere in a customs storage.
Anyways, i'll get back cooking on Monday, gnocchi's with tomato salsa i think is on the menu.
Ciao.

Stock: the chicken kind.

Not a meal per se, but since im making tomato soup later today i made the stock i wanted yesterday afternoon. All though it takes some time on the stove, the cooking in itself is very easy.


Makes 3 liters

2kg of chicken wings or carcasses
3 sticks of celery
2 leeks
2 onions
2 large carrots
1/2 garlic head
2 sprigs of thyme

Throw the chicken into a big pot and cover with 4 liters of water. Bring to a boil making sure to skim of any white foam.
In the meantime, roughly chop the celery, leeks, onions and carrots. Once the water is boiling throw in the vegetables.Wait for the water to come to a boil again, turn down the heat and let it simmer gently for 3 hours.
Strain in a chinois or a very fine sieve. Throw away the vegetables and chicken.
If you want, you can continue cooking the strained stock and reduce it further if you want it stronger.
If not, store what you don't use straight away in the freezer for up to 2-3 months.