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sour cream cucumbers 1/2 cup sour cream 3 tablespoons white vinegar 1 tablespoon sugar Pepper to taste 4 medium cucumbers, thinly sliced 1 small sweet onion, thinly sliced and separated into rings Directions In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onion. Cover and refrigerate for at least 4 hours.
It’s my favorite swedish holiday this weekend, Midsummer! One of the most beautiful long light nights of the year in Scandinavia. Almost every swede has memories of this evening, staying up into the late morning hours, going skinny-dipping and wearing flowers in the hair. I was born on a midsummer night so I’m extra sentimental about the summer solstice. Since I moved away from Sweden some years ago, I always do a midsummer celebration wherever I am. And so can you if you like. I’m…
JUICY BEEF SKEWERS WITH HORSERADISH DIP: 1 lb beef rump, 1 ½ T red wine or balsamic vinegar, ¼ C olive oil, 1 teaspoon dried rosemary, 2 T worcestershire sauce, 2 T red port, 1 C creme fraiche (or sour cream), ½ tsp dijon mustard, ¼ tsp kosher salt, ¼ C chopped chives
These are a kind of sushi-style take on a classic combination of smoked salmon and crème fraîche inside a pancake. You can make them up the day before, keep them in the fridge wrapped in cling film, then slice them up at the last minute.