Tag Archives: baking

Flygande Jakob

History Lesson

So you’re saying, “Hey what’s the deal? This isn’t school, it’s an upscale, super classy cooking blog! Plus I HATE history!” Don’t deny it, I can hear you saying it.  But you’re ALSO saying “What is Flygande Jakob?” and that’s what the history lesson is for!

“Why is it called what it’s called?” Flygande Jakob is Swedish for Flying Jacob.  It was invented in the 70’s or 80’s by a Swedish fellow named Jakobsson who did something with air freight.  You can figure out the rest. (thanks Wikipedia!)

“How did you hear about it?” From the Swedes, duh!  There’s a Youtube channel called Regular Ordinary Swedish Meal Time (they do aggressive cooking) and they made a fearsome Flying Jacob and I was instantly hooked.

“What’s in it?” Before you read the ingredients, I want to say don’t knock it ’til you try it.  I truly didn’t know what to expect but I swear it is super deeeeelish!  So here are the


  • 3/4 or 1 cup of white rice (or so. Once you cook the rice, it should cover the bottom of a 7 x 13 inch baking dish)
  • A rotisserie chicken
  • 8 strips of bacon
  • 1/2 cup chili sauce
  • 1.5 cup cream (light or heavy.  I used light and it still tasted awesome, but you’re kinda supposed to whip it so I think it’s supposed to be heavy.  Up to you, dude!)
  • 3 bananas
  • Peanuts to taste (I used unsalted, I liked it, but maybe use lightly salted if you’re in a salty mood.)
  • Frank’s Red Hot hot sauce (optional)

I can’t stress this enough: do NOT knock it until you try it.

What to do

First, grab a pal! I used my friend Meli.  If you’re on your own, you should be a good multitasker or be prepared to take forever to make it.  Also this makes a lot of food and it’s pretty fatty so GL HF eating it by yourself…

Start out by cooking your rice.  Do it however you like (water vs chicken broth vs Uncle Ben’s vs etc).  Meli is Asian so she pretty much took care of that part.

While your rice is cooking, cut your bacon into pieces and cook that up.  PROTIP: Just dangle the strips over your frying pan and cut it with scissors directly into the pan! I would have never thought to do that, but it makes so much sense and it works wonderfully.  Or you can cook them in strip form and cut them up after if you’re more comfortable with that method.  If you don’t have a super big pan, you might want to do this in batches.

While you are baconing, make your buddy slice/cut/rip/tear the chicken into bitesize pieces. If they’re not very good at it, they’ll take about as much time as two batches of bacon bits takes (you’re a good sport, Meli).  ‘Round these parts (eastern MA), Five-Buck-Clucks happen on Thursdays at Roche Bros and Fridays at Stop&Shop, so the rotisserie chicken can end up pretty cheap!  If you’re not in the mood, you can use four chicken breasts, cut them into bitesize pieces, and pan-fry them (might need to do that in batches as well).  I’m definitely glad I went with the rotisserie though (include bits of skin for mo’ flava and mo’ fat).

Your rice has been done for a LONG time if you’re as bad at everything as we are, so line the bottom of a 7 x 13 inch baking dish with rice.  Mix the chicken and bacon and plop it down on top of the rice.  Slice TWO of the three bananas into circles and distribute them on top.  In a bowl, whisk the cream if you’re up for it.  I did it until my arm got tired so it basically ended up with a few bubbles on the surface :-/ but it’s still tastes foooiiiiiiine.  Mix in the chili sauce, and add in some Frank’s Red Hot (optional).  I didn’t do the hot sauce this time, but I definitely will next time. Pour it evenly on top of what’s in the baking dish.  Slice the last banana, add it on top, and sprinkle it evenly with peanuts (“peanuts to taste!”).

OKAY you’re almost finished!  I hope you read ahead and preheated your oven to 200 C (that’s around 390 F for you nimrods who aren’t into SI units) so I guess just go for 400 F??? IDK just do it for like 20-25 minutes.  The cream/chili sauce should darken a little. The bananas will look like mushrooms, but I promise they are still bananas. (btw I hate mushrooms so you will never see mushrooms in ANY recipe I EVER post about)

NOW YOU ARE DONE!!! CONGRATS!!!!!  Eat the shit out of it and enjoy the fuck out of it.  We had 3 people eating it, everyone went for seconds, and then two went for thirds a few hours later, and there was still about a third of it left so seriously don’t eat it by yourself.  Bone appetite!


I know this is a long post, but it’s the first post with content in almost two months and its a weird recipe, so I hope you find it interesting. That’s my justification.  Thank you Meli for being my assistant and for letting me use your kitchen!  Thank you everyone who has complimented my blog and encouraged me, I’ll try to post a little more regularly! Happy new year!


Pumpkin Cupcakes with Cream Cheese Frosting

Even though this is a blog about cooking, my first post is about BAKING!  Shout out to my buddy Tanu for the recipe.

1. Pumpkin Cupcakes!

Here’s the recipe as given:

  • 1 cup of Sugar
  • 1 cup of All Purpose Flour
  • 1/3 cup of Vegetable Oil
  • 2 Eggs
  • ½ tsp of Vanilla Extract
  • ¾ cup of Pure Pumpkin Puree
  • 1 tsp of pumpkin pie spice
  • 1 tsp of Baking Soda
  • ½ tsp of Baking Powder
  • ¼ tsp of Salt

First mix the sugar, oil, eggs, vanilla, and pumpkin, and then mix in the rest.  I added extra pumpkin pie spice and cinnamon because I’m a fiend for that shit.  This is a delicious tasting batter and I kind of want to just drink it.

Fill each cup in a 12 cupcake tray about 3/4 full, then bake at 350° for about 20 minutes until your toothpick comes out clean.  Mine took between 21 and 23 minutes.

Wait for them to cool completely before you frost them with…

2. Cream Cheese Frosting! (make it an hour before you frost the cupcakes)

Here’s the recipe for the frosting as given:

  • 4 oz of Cream Cheese, at room temperature
  • 2 Tbsp of Unsalted Butter, at room temperature
  • ½ tsp of Vanilla Extract
  • 1 to 2 Tbsp of Milk
  • 4 cups of Confectioner Sugar

Stir up the cream cheese, butter and vanilla until its smooth.  I give it a few quick shots in the microwave to soften it up so it would mix without having huge chunks of butter in it.  Once that’s good, add sugar.

So far I’ve added about 2 cups of sugar and it’s already way too fucking sweet (but in a good way), so I don’t think I can add any more sugar with a clear conscience.  But it’s really just up to you, so start small and add more until you get it where you want it.

Last, add the milk.  Put it in the refrigerator for an hour to firm it up.

3. Frost it!

Now that your cupcakes are cooled and your frosting is chilled, pop in on them ‘cakes! If you’re pro, use one of those bags with a starshaped tip and squeeze it onto the cupcakes to make them look really cute.  If you’re like me, use a spoon and knife or something and plop it on any way you can.

Hot diggity, those are some good cupcakes.  And don’t they look good too?