What I miss from Sweden food wise

Having been in Holland for sometime now, there are a few Swedish things that I really miss here in Holland.

• Blodpudding! This sweet dark sausage is made from pig's blood and is served with lingonberry jam. This was served in the canteen at least once a month when I was at school and also at home. I have seen some kind of blood sausage here at Jumbo but I haven't tried it yet, because I don't know how to prepare the Dutch version. Homework for March! A recipe can be seen here
• Sausage! Here they have dried sausage (also delicious, try for example the Frisian dried sausage) and occassionally fresh sausage (also nice). I miss those sausages from all around the world - chorizo, kielbasa, bratworst etc just ready to cook with. 
• Cheesecake from Småland! This cake warmed in the oven and served with raspberry jam is just delicious, if I want this cake here, I have to make it from scratch - maybe also homework for March! A recipe (Swedish) is here
• Pickles! The pickles here just don't taste as good. My quickly pickled cucumber are always very popular at dinners here ^^ I miss the pickled cucumbers and beetroot. 

And a few things I'm happy to live without.

• Falukorv - this disgrace of a sausage. Pale pink, bland and creamy in texture, this was a staple in the canteen, don't try it if in Sweden.
• Expensive bacon - bacon is incredibly expensive in Sweden compared to Holland. And let's face it, bacon makes everything delicious. 

Give me sausages and beer and I'm happy :)

Of course, I could bike down to IKEA and get some nice stuff, but it's the IKEA house brand, which to be honest for some of the products isn't that good. Too bad they stopped stocking Swedish brands a few years ago. 

Kung Pao Brussels Sprouts

Tonight the boyfriend is off to a concert and I'm home alone with an ear inflammation, so not enjoying Trentemoller :(
A good excuse to make something spicy!
And this dish was! I had the wok really hot and the food was smoking, like it should :)
Inspired by: Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts, 1 big portion

250 grams brussels sprouts
1 centimeter ginger
2 cloves garlic
1 spring onion
20 szechuan flower pepper corns
10 dried red chilies
1 tablespoon chili bean sauce
a little potato starch + a little water
handful peanuts

Sauce:
1 teaspoon soy
1.5 tablespoons rice vinegar
1.5 tablespoons sugar
1/4 chicken stock cube
2 tablespoons water

Clean the brussels sprouts. Cut them in half. Wash them in water. Bring water to the boil in a pot. When boiling, add the sprouts. Let them cook for 5 minutes. Drain and put aside. 

Slice the garlic and ginger. Cut the spring onion into pieces. 

For the sauce, mix all the ingredients together. 

Heat up a wok or frying pan. Add oil. Add the dried chilies (watch out so you don't burn them!), add the szechuan flower pepper corns. Stir fry shortly. Add the chili bean sauce, stir. Add the brussels sprouts, stir fry quickly. Add garlic, ginger and spring onion. Stir fry shortly. Add the sauce, bring to boil, if not thick enough add some potato starch mixed with water. Add the peanuts and cook a little more.

Serve with rice.