Today, I make a salad with stardust! I review the exciting cookbook Malmö cooking by head chef Titti Qvarnström. From the book I make a really cool salad with beetroot, pickled tomatoes and roasted olives.
Titti Qvarnström is the first Swedish female chef in the Nordic region to be awarded a star in Guide Michelin. She runs the restaurant Bloom in the Park in Malmö in the south of Sweden.
Some time ago, her first cookbook came out and instead of writing a traditional cookbook, Titti has chosen to showcase everything that the city of Malmö has to offer.
Together with artisans, chefs and food nerds from and around Malmö, she shows up the breadth of her childhood city, which she returned to after years of cooking in restaurants abroad.
Malmö’s 179 different nationalities has given a proper footprint that now is mixed with old traditions and new features from the roaring city.
In the book we meet the fisherman Tobias, the grill master Slavko Rasic – originally from Croatia, Soniya, who runs an urban cultivation XL in the evenings while working as chef in Copenhagen during the days and lots of other food enthusiasts. All with different backgrounds and expertise. But with the same glowing passion; good food!
The recipes in the book are based on great ingredients and inspired from them and their artisans. In the book I read about fun combinations of salty, sweet, sour, freshly prepared ingredients and different consistencies.
Fortunately for the readers, all the recipes are without the tricky procedures from a star restaurant, making it possible to cook the food also in a regular kitchen.
The book contains recipes with both fish, meat and different kinds of milk products. BUT it’s also filled with shiny, golden tricks that can be used in any cooking. As the roasted olives that are added to the salad that I choose to make from the book. Wow!
I really like olives but this one. We are talking the top league of olives. Like you didn’t really taste an olive before. Intense and absolutely amazing!
More tasty recipes to discover is the tasty mushroom broth with oyster mushrooms and root parsley, the fennel ice-cream or the flaxseed crackers with crushed cocoa nibs … !
Since I lived in Malmö for a number of years, I was hit by home-sickness for the city when reading the book. There’s obviously so much happening there, I definitely have to return and experience more!
The book is really inspiring to read and invite to many delicious food adventures in the kitchen in the future!
But now I think we should get started with the salad!
It will be a fun blend of the saltness from the olives, the sweetness and slightly earthy flavor from the beetroot, the sour in the tomatoes and the taste of green in the basil and olive oil. Oh, and don’t forget to use a good vinegar, it totally makes the difference!
Beetroot and tomato salad
1 kg of beetroot
about 140 grams of black olives in brine, without the kernels
250 grams cherry tomatoes
1 dl /100 gram of water
2 tablespoons of sugar (I took coconut sugar)
1 bay leaf
1 teaspoon of whole coriander seeds
1 dl /100 gram chardonnay vinegar
Fresh basil (about 2 handfuls)
2 tablespoons of good olive oil
How do I do it?
1. Preheat the oven to 100 ° C.
2. Boil the beetroots soft in plenty of water. Peal while still hot, cut every beetroot in four and place them in a ovenproof dish. Dry the beetroots in the oven for 1 hour. Open the oven door often to release any moist.
3. Preheat the oven to 165 ° C.
4. Drain the olives in a wire strainer and roast them thoroughly in the oven for about 1 hour. Crush them into a rough crumb when ready.
5. Bring a pot of water to a boil and dip the cherry tomatoes for 7 seconds. Peal each one immediately.
6. Add water, sugar and spices to a small pan and bring it to a boil. Add the vinegar and pour the hot fluid over the tomatoes and allow to cool off.
7. Cut the shallot in thin rings.
8. Serve the dried beetroot together with the pickled tomatoes, rings of shallots, olive crumbs, plenty of basil and olive oil on top.
This recipe is free from lactose and gluten.
Malmö cooking – min stad, vår mat
Author Titti Qvarnström