Right now, the delicacy bear’s garlic is coming out of the ground like crazy in my part of Sweden. Right now, a beautiful spring sun is shining over our beautiful Österlen in the south. Right now it feels like a brisk contrast to what is happening in the rest of the world. Right now. Still, I cook. I make bear’s garlic pesto with baked carrots and red onion. So trivial as it is in this situation right now.
Have you heard the expression “what grows at the same time, often fits together in taste”. A refreshing idea of looking at ingredients right now! Today I therefore make a simple rhubarb cake with chervil sugar. All from my garden right now.
A few weeks ago we needed a smaller sponge cake for a dessert we served in the restaurant and I made up this recipe. For the asian-inspired dessert we served that time we added matcha tea, but today I have made them a bit more Christmas-like as in Sweden with saffron and raisins instead.
Autumn and rainy days. Time for friends and dinners in candlelight. And of course chocolate, Lots of it! The first post after this summer’s busy days for me turned into a chocolate cake with intense red lingonberries, dark chocolate, a fun bottom layer with red lentils and dried blue cornflowers with a hint of midsummer bright nights.
Some time ago, the Swedish colorful book Chokladbollar by Mia Öhrn was released. Today I tell you a bit about the book and give you the recipe for oh so delicious chocolate balls with white chocolate and lemon!
In Sweden, as in many countries the Christmas is filled with traditions of dishes that should be served around this time of the year. I however think it’s the different spices that really make Christmas. Today, the classic gingerbread spices will give taste to my Christmas granola with orange. Good for a yogurt, in a cake or maybe even as adding some crisp to a salad!
A common dish in Sweden is the Swedish hash called Pytt i panna. It’s often prepared with the leftovers from the week meaning mainly finely diced potatoes, yellow onion and some kind of meat, often beef. Today I make a green version of the traditional dish and serve it with pickled red cabbage.
Soon it’s Valentine’s Day and of course it should be well celebrated with someone you love; a sweetheart, best friend, family, or why not just because you can. Perhaps you want to celebrate the day with a festive dessert made with fried rice paper dressed with lemon curd, sweet fruit and tangerine caviar beads?
Today the final of the most important competition in professional cooking in Sweden will take place: Årets kock (The chef of the year). A competition started 1982 and initiated by Tore Wretman, the grandfather of fine dining in Sweden. What better moment then making a classic Swedish dish including the typical taste of sweet, sour and lots of dill. Let’s make a vegan remake of dillkött!
Can you really bake a delicious, sweet pie with chickpeas, sweet potato and pumpkin seeds? Yeah! And can you really replace eggs with chickpea flour? Yes! Gosh, I am (and you are) a lucky bird, because that’s what you get the recipe for today. An unusual and festive pie made with good stuff doing pretty good for you during Christmas.
