Stir fry the onion
a few minutes. Add the rice and stir fry a few minutes more. Add the
curry powder, lemon juice and rind, salt to taste and add 2 cups of
water. Bring to the boil and simmer for 20 minutes. Add the mustard
and sage and decorate with some sage leaves.
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Clean the potatoes and cut them in thin slices, leaving
the down side in tact. Melt the butter and olive oil in a pan until
hot but not brown. Put the potatoes in with the cut side down, leave
them for 2 minutes, turn them around and leave them for another two
minutes. Put them on a baking tray and pour the oil-butter mixture on
top. Sprinkle with salt and rosemary. Bake them 1 hour at 200 degrees
Celsius.
On 25
June, Midsummarafton
is celebrated in many northern countries but
Sweden
has probably the oldest tradition. It used to be a pagan holiday, where
sacrifices were made for fertility. Click on
culinary calendar for more links
between cooking and history.
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