tag:blogger.com,1999:blog-293632332024-03-15T18:09:47.603-07:00Dinner is Ready!A rambling discourse on food, cooking, restaurants and other edible topics.LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-29363233.post-90415147145741665352017-10-09T08:19:00.001-07:002017-10-09T08:19:10.850-07:00Tips for Hotels in Stockholm<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">I get asked a lot about hotels in Stockholm. I have actually stayed myself in very few hotels. But I can help you with location and atmosphere. Here are my tips.</span><br />
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The most desirable and expensive area of town is Östermalm. From Östermalm, you will be able to walk to almost everything you will want to see and there are loads of cute cafes and restaurants. Many of the main museums and sights are in this area of town. These days, almost the entire main island (which Östermalm is on), including Norrmalm and Vasastan is pretty expensive and chic. The only area to avoid is near the Central Station. The area surrounding there was built up in the 60s and 70s and although very central, is not that charming. Most of my hotel recommendations will be in Östermalm/Norrmalm, mainly because everything you will want to see is here and because I know this area of town the best.</div>
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Gamla Stan is the historic old city. This is probably the most touristy area of Stockholm, but is nonetheless still a lived in area and is extremely charming. If you go off the main touristy street, you will find charming cafes, antique stores, and little boutiques.</div>
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Södermalm is the "Soho" of Stockholm. It is hipster central and all the coolest hipster restaurants are in this area. Historically, it was where the lower class workers lived but now is almost as expensive as Östermalm. Parts of it are very charming but other parts are a bit blah. I am not in this area of town that much, so I don't know much about the hotels here.</div>
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Kungsholmen is another area that you might think of. It is a bit off the main path and doesn't have any museums that I know about,other than of course the very famous city hall, which is well worth a visit. It has many great bathing areas and it is lovely to walk around the entire perimeter of the island, providing you have good weather! It also has tons of cute cafes and restaurants. Make sure you are in the side near to Vasastan/Normalm.</div>
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Public transportation between all these areas is extensive and easy. Stockholm is a great walking city and is not that large. I live in the NW part of Vasastan (near St Eriksplan subway) and I can probably walk to most of the museums and areas that I have discussed within 20 to 40 minutes.</div>
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HOTELS:</div>
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The Grand Hotel is arguably the best and most luxurious large hotel in town and it is not a chain. It is one of the most expensive in town so it may be beyond your budget, but you can use it to benchmark prices. The Cadier Bar off the lobby is an amazing place for people watching, as many famous people stay there. The view is gorgeous overlooking the water. Their afternoon tea is the most luxurious in Stockholm. They also have a number of good restaurants, including Mattias Dahlgren's Matbaren, a delicious modern Nordic tapas style restaurant. https://www.grandhotel.se/en</div>
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Lydmar is a very chic boutique hotel, next door to the Grand, and possibly even more expensive. A nice place for lunch in the summer is their terrace bar, hidden upstairs and their main restaurant is very chic and popular with well-heeled locals. http://lydmar.com/</div>
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Raddisson Blu Strand is in an equally desirable location on the water but about half the price. Normally, I wouldn't recommend a chain hotel like this but the location is so so good. https://www.radissonblu.com/en/strandhotel-stockholm</div>
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Story Hotel also has a great central location but is a smaller boutique hotel with a fun bar/restaurant. http://storyhotels.com/riddargatan/</div>
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Nobis is also well located on a square off the most expensive shopping area. A bit cheaper than the Grand and Lydmar. The lobby is a nice place for drinks. http://nobishotel.se/en/</div>
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Hotel Diplomat is another waterfront hotel with some great bars. I especially like the little wood paneled upstairs bar on the first floor. It is small and intimate and a great place for a conversation. About the same price as Nobis. http://www.diplomathotel.com/en/hotel-diplomat-stockholm/</div>
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Hotel Kung Karl is a Best Western I think, although I wouldn't guess that from the lobby which is very chic, with a pretty bar area. It has a great location in the middle of everything and has a really nice weekend brunch with a cute homey atmosphere. Relatively inexpensive for Stockholm. http://www.kungcarl.se/en/</div>
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Mornington is another little hotel in Ostermalm. Modern. Across the street is a great restaurant/bar (Nybrogatan 38).</div>
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Miss Clara by Nobis is on a busy not so charming street. But it is still very central. Rooms are modern.</div>
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Urban Deli Hotel is just down the street from Miss Clara. Urban Deli itself is a hip cafe/restaurant/bar/shop, trying to be Dean and Deluca in NYC, if you have been there. I think the rooms are probably pretty basic.</div>
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Haymarket is a new hotel. I have no idea what the rooms are like but the bar/restaurant area is very chic and crowded in the evenings. It is on a market square, so it is quite nice to come out in the morning to the vegetable and flower stands. Nip downstairs on the other side of the square into the food hall to have a bite to eat or just to admire all the lovely food on display.</div>
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Freys Hotel is a smaller located in the area near the Central Station that I told you to avoid. But it is on a little side street and I recommend it because I have been there for a seminar and they had amazing service with all sorts of nice details. Assuming that it is the same management, then I am willing to bet that the hotel is very well run. They have a Belgian themed restaurant that is nice.</div>
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Lord Nelson/Lady Hamilton are little old fashioned hotels on Gamla Stan. Filled with creaky staircases and doilies. If you like history, then it is full of dusty charm. http://www.thecollectorshotels.se/en/lord-nelson</div>
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<span style="font-size: 12.8px;">Rival is in Södermalm. I have been there for their nice breakfast buffet. To be honest, I just looked at the prices and I was a bit shocked at how much it was--I don't think it is worth that much! But if you are longing to stay in Södermalm, then you could consider this. http://www.rival.se/en</span></div>
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Finally, you might try airbnb. It is very popular here.</div>
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Do you have a favorite hotel in Stockholm?</div>
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Anonymoushttp://www.blogger.com/profile/13111848066000912735noreply@blogger.com1tag:blogger.com,1999:blog-29363233.post-36276185433827333582017-04-12T05:14:00.001-07:002017-04-12T05:14:07.009-07:00My best tips for Berlin<br />
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<tr><td class="tr-caption" style="text-align: center;">This is what Berlin looks like if you google it.</td></tr>
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Ok, I am just going to say it. Berlin is ugly. Really ugly. I am not saying that it doesn't have its attractive parts. The Unter den Linden is nice, as is the Gendarmenmarkt. There are also some striking modern buildings. But most of it looks like the projects. Dismal indifferent apartment blocks. There is a lot of graffiti. There is surprisingly little foot traffic, although maybe that is because I was there in the middle of winter. But still, you don't have the charm of taking a walk and enjoying the journey as much as the destination. Unless you like post war apartment blocks. In which case there is much to like.<br />
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Still Berlin has its charms. I am guessing there are many great bars and lots of good nightlife. Since I was there with my two boys, I did not get to experience this. Also, Berlin seems to have a lot of hipster coffee houses. Again, the boys did not want to sit in cafes all day so I don't have much to say about these. Obviously, if you are interested in WW2 and the Cold War, there is much to see. But what really impressed me about Berlin was the food. There is tons of good food, much of it ethnic and inexpensive.<br />
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Berlin is quite large and it is not obvious where to locate yourself. Where ever you stay, you will still be traveling, so my advice is to mark all the restaurants you want to go for dinner in google maps, and then find a hotel near them. In my case, this would be Mitte, above the river or Friedrichshain Kreuzberg. Sadly I didn't stay in either. I stayed at Mecure Hotel Residenz Check Point Charlie. (http://www.mercure.com/gb/hotel-3120-mercure-hotel-residenz-berlin-checkpoint-charlie/index.shtml). This was a very clean reasonably priced hotel. Our three bed room was huge. They had a nice bar and lounge area. Our room rate didn't include breakfast, so although the brunch did look nice, we elected to adventure out. The two bad things about the hotel were that the internet was not very good, unless you paid extra and that we were a good half an hour walk from all good restaurants. On the plus side, the location was very central and near the subway station.<br />
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<b>Things to do</b><br />
There a million museums in Berlin. My boys and I have a limited tolerance, so we had to pick carefully. This is what we managed:<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3IjXBwdlkK0/WHI_cScz9aI/AAAAAAAABXU/GBxgvKdqlOgWj4W_NOKKkbITvImDbt2rACK4B/s1600/nefertiti.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-3IjXBwdlkK0/WHI_cScz9aI/AAAAAAAABXU/GBxgvKdqlOgWj4W_NOKKkbITvImDbt2rACK4B/s400/nefertiti.jpg" width="271" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beauty</td></tr>
</tbody></table>
Neues Museum<br />
(http://www.smb.museum/en/museums-institutions/neues-museum/home.html)<br />
Located on Museum Island, this was a must see because they have the original famous bust of Nefertiti. Although I was not wowed by the rest of the exhibits, it was definitely worth it to see this famous statue in person. They also had a huge gold phallic hat. I will eave you to find out what that is yourself. To avoid the lines, I can recommend that you purchase tickets online. You have to buy them at least a day before you are planning to visit. For nearby eats, you can check out Spreegold or Ishin Udon.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ETXt98L9noI/WHI_6R3fLrI/AAAAAAAABXc/N2LcZEXF6-MewV0jGDOtqyYqMe7B6giYgCK4B/s1600/checkpoint.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://1.bp.blogspot.com/-ETXt98L9noI/WHI_6R3fLrI/AAAAAAAABXc/N2LcZEXF6-MewV0jGDOtqyYqMe7B6giYgCK4B/s400/checkpoint.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fake history</td></tr>
</tbody></table>
Checkpoint Charlie (https://en.wikipedia.org/wiki/Checkpoint_Charlie)<br />
This is a facsimile of the real Checkpoint Charlie, one of the border crossings from Western to Eastern Berlin. The actual checkpoint is a sort of kitsch recreation but around the checkpoint are some exhibits and museums about the Berlin Wall and the Cold War. It isn't worth making a special trip but you will probably walk by it on the way to somewhere else, so you can stop and check it out. (Yes, that was a pun.)<br />
<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-SsqFFY3W8vU/WHJALRATCbI/AAAAAAAABXk/lHqkpnbuax8IAmKLB1kfbgTWMdZU1ci2gCK4B/s1600/brand.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="178" src="https://1.bp.blogspot.com/-SsqFFY3W8vU/WHJALRATCbI/AAAAAAAABXk/lHqkpnbuax8IAmKLB1kfbgTWMdZU1ci2gCK4B/s400/brand.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Imposing gate</td></tr>
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Brandenberg Gate<br />
(https://en.wikipedia.org/wiki/Brandenburg_Gate)<br />
An icon of Berlin and a symbol of the Cold War, it is a pretty walk down from Alexanderplatz on the Under den Linden. You can get a sense of the grandeur of historical Berlin and what it must have looked like before the war.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ROQ6iPhbTBY/WHJAkifw00I/AAAAAAAABXs/xOM2uNt45aUOH90YzxcQT9VpPnJvm5O7ACK4B/s1600/top.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://3.bp.blogspot.com/-ROQ6iPhbTBY/WHJAkifw00I/AAAAAAAABXs/xOM2uNt45aUOH90YzxcQT9VpPnJvm5O7ACK4B/s400/top.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Methodology behind killing</td></tr>
</tbody></table>
The Topography of Terror<br />
(http://www.topographie.de/en/)<br />
This museum is located at the site of the Nazi headquarters of the Secret State Police. The actual building was bombed during the war and the remains razed soon after but this museum was built on top of the site. This is not a museum for little kids because it is mainly just photographs and a lot of text to read. It really gives you a chilling overview of the systematic methodology behind Nazi plans. I found it fascinating. My kids were slightly less thrilled but endured it without complaint.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-dOM0K0NBb30/WHJAz6ZsLoI/AAAAAAAABX0/nNxdQrIQpto3fYUihAyOlgC4UsiNsDrrQCK4B/s1600/memorial.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://4.bp.blogspot.com/-dOM0K0NBb30/WHJAz6ZsLoI/AAAAAAAABX0/nNxdQrIQpto3fYUihAyOlgC4UsiNsDrrQCK4B/s400/memorial.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not just concrete blocks</td></tr>
</tbody></table>
Memorial to the Murdered Jews of Europe<br />
(http://www.stiftung-denkmal.de/en/home.html)<br />
Much has been said about this memorial which is basically a bunch of concrete tomb like blocks. It is definitely worth walking through and is better an experience that it looks like in photographs.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2Yro8hhfU5g/WHJA8zh01xI/AAAAAAAABX8/Xb6-m3a-pSQm3lR6m_LQ4134p6SweFDjACK4B/s1600/berlin%2Bwall.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="162" src="https://4.bp.blogspot.com/-2Yro8hhfU5g/WHJA8zh01xI/AAAAAAAABX8/Xb6-m3a-pSQm3lR6m_LQ4134p6SweFDjACK4B/s400/berlin%2Bwall.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">History of the wall</td></tr>
</tbody></table>
The Berlin Wall Memorial (http://www.berliner-mauer-gedenkstaette.de/en/)<br />
Pieces of the Berlin Wall are all over Berlin, but if you want to see a large bit, this is a good place to do it. The memorial covers several blocks and where the wall used to be is marked by a steel sort of fence. There are information plaques all around explaining the history of the wall, particularly as it affects residents of Bernauer Strasse.<br />
<br />
<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-M3uNnC3DysY/WHJBSpVDcpI/AAAAAAAABYE/3GpvzIhq-JMbjmly4Vb52as7KONRtR5_QCK4B/s1600/flea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="224" src="https://2.bp.blogspot.com/-M3uNnC3DysY/WHJBSpVDcpI/AAAAAAAABYE/3GpvzIhq-JMbjmly4Vb52as7KONRtR5_QCK4B/s400/flea.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Love flea markets!</td></tr>
</tbody></table>
The Fleamarket at Mauer Park (http://www.flohmarktimmauerpark.de/)<br />
If you like fleamarkets, and I do, you might check out this one that is on Sundays. They have the normal mixture of old, crafts, and food that you would expect. It was not very large the day we went after Christmas, but it is probably really great in the spring and summer. The Berlin Wall Memorial is nearby so it is convenient to do the two together.<br />
<br />
Mall of Berlin<br />
(http://www.mallofberlin.de/)<br />
We checked out this mall which was not that exciting. It had the usual international shops. Saturn is a chain of electronic shops which has an excellent selection, if you are looking for gaming mouses and headphones. But otherwise, I have zero shopping tips.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-b-8ka3Bq0qI/WHJCVauW7qI/AAAAAAAABYQ/2a9ws7skHMM0qO9vxWENkbpOtqc_Ej8GgCK4B/s1600/kwchurch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-b-8ka3Bq0qI/WHJCVauW7qI/AAAAAAAABYQ/2a9ws7skHMM0qO9vxWENkbpOtqc_Ej8GgCK4B/s320/kwchurch.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Evidence of bombs</td></tr>
</tbody></table>
Kaiser Wilhelm Memorial Church<br />
(http://www.gedaechtniskirche-berlin.de/information-visitors-where-find-us)<br />
This church built in the late 1800s was badly bombed during the war. The destroyed church was kept as a memorial to the war. The boys thought it was cool to see. This church is right near KaDeWe so you can combine the two.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-yfK9PeJH-_c/WO4XPfDe9UI/AAAAAAAAAOs/gDUr7wN4v24QhCbaDcGojneKHhwFaK1mQCK4B/s1600/kadewe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://4.bp.blogspot.com/-yfK9PeJH-_c/WO4XPfDe9UI/AAAAAAAAAOs/gDUr7wN4v24QhCbaDcGojneKHhwFaK1mQCK4B/s400/kadewe.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I would like to live in this food hall.</td></tr>
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KaDeWe<br />
(http://www.kadewe.de/en)<br />
I can't even begin to tell you how much I loved this. KaDeWe is a fancy department store. They have the normal selection of upscale goods and clothes, with a nice cookery department. But ignore all that. The real star is the gourmet food court. Imagine endless shelves of chocolates, piles of seafood, beautiful fruit, and lovely counters serving up hot food of every type. The seafood counters were amazing. There was a gorgeous hamburger stand. We came for the wienerschnitzel. And it was delicious. Bigger than our dinner plates. I would like to live in that food hall.<br />
<br />
Christmas Markets<br />
We were lucky enough to go to the Gendarmenmarkt Christmas Market one evening for dinner. We went around and sampled sausages, spaetzle, waffles and more. It was a lovely festive atmosphere with lots of happy people, food, music, and crafts.<br />
<br />
If I would have had more time, I would have liked to visit the following:<br />
East Side Gallery (http://www.eastsidegallery-berlin.de/): the longest stretch of the Berlin Wall still standing covered in murals. We kept meaning to go see this but it is a bit out of the way of all the other things we wanted to see so it never happened.<br />
<br />
Gemäldegalerie (http://www.smb.museum/en/home.html): I really wanted to check out the Vermeer here but I left it too late in the trip and the boys refused to go to another museum.<br />
<br />
The Jewish Museum (https://www.jmberlin.de/en): This museum is about the history of the Jewish people which I thought would be fascinating but the boys said no.<br />
<br />
<b>Food</b><br />
OK, here is where Berlin got really exciting. So much good food, I didn't have enough meals to eat everything I wanted to eat.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-S7wJErCVKTU/WO4VtBJGemI/AAAAAAAAAN4/dmthVd8lPY4ycUrEz8AefPlXv43neVETwCK4B/s1600/mustafas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://3.bp.blogspot.com/-S7wJErCVKTU/WO4VtBJGemI/AAAAAAAAAN4/dmthVd8lPY4ycUrEz8AefPlXv43neVETwCK4B/s400/mustafas.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, they were really good.</td></tr>
</tbody></table>
Mustafa's Gemuse Kebap (www.mustafas.de)<br />
Did you know that the kebap as a sandwich was invented in Berlin? Neither did I until I started doing Berlin food research. I read several articles and blogs and they all recommended this particular kebap stand. They warned that one should be prepared for a wait. A very long wait. I had to try it. We went the first night we were in Berlin. There was a long line. We debated. But we were already there, so we got in. An hour later, the line had moved marginally forward when we were informed that they had ran out of chicken and it would take 20 minutes before the next roast was ready. Should we wait? Yes of course we should. Almost 2.5 hours later, we had a hot Kebap in our hand. A buttery toasted bun, grilled chicken, three kinds of secret sauce, roasted vegetables, fresh crunchy salad with bits of mint and onion. It was definitely the best kebap sandwich I have ever eaten. It was delicious. Worth the wait? I don't know. We didn't go back but we thought about it.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FS3neVnskh8/WO4V5yES3vI/AAAAAAAAAOA/e3Ecv11AsFwIHJkvfC6sjT3fx3IpxaSTQCK4B/s1600/cafeeinstein.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://2.bp.blogspot.com/-FS3neVnskh8/WO4V5yES3vI/AAAAAAAAAOA/e3Ecv11AsFwIHJkvfC6sjT3fx3IpxaSTQCK4B/s400/cafeeinstein.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gracious old world cafe? Yes, please.</td></tr>
</tbody></table>
Cafe Einstein Stammhaus (http://www.cafeeinstein.com/en/)<br />
Don't mix up this gracious old fashioned cafe for the Einstein Kaffe chain that you see throughout Berlin. This was a lovely spot for brunch as evidenced by the line to get in. But the wait was not too long and the food was delicious. We opted for lunch dishes but most of the people around were having brunch. I longed to go back here the whole time I was in Berlin but with so many other restaurants to try, I didn't make it.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_fU-mZgNG_4/WO4V9Fk38lI/AAAAAAAAAOI/A_qWvEMjdoErslbCaybD_RMnj4pgsppXgCK4B/s1600/spreegold.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-_fU-mZgNG_4/WO4V9Fk38lI/AAAAAAAAAOI/A_qWvEMjdoErslbCaybD_RMnj4pgsppXgCK4B/s320/spreegold.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Monster brunch platter at Spreegold</td></tr>
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Spreegold (https://www.spreegold.com/en/)<br />
This hipster cafe has huge portions of eggs, pancakes, salads and pastas. The food was not as good as Cafe Einstein but still well worth a visit. They do a monster brunch platter. The line moves fairly quickly.<br />
<br />
Marheineke Markthalle (http://meine-markthalle.de/)<br />
This old markethall is nothing special but we found a fun little tapas stand and ate a delicious dinner sipping cava (that was for me) and eating gambas and tortilla.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lQGWq6vtYJs/WO4WAIf0dDI/AAAAAAAAAOQ/4SG9EceiyS824FQpz43ewxdhb4x59Qp0ACK4B/s1600/phohoi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="221" src="https://1.bp.blogspot.com/-lQGWq6vtYJs/WO4WAIf0dDI/AAAAAAAAAOQ/4SG9EceiyS824FQpz43ewxdhb4x59Qp0ACK4B/s400/phohoi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hipster chic at Pho Hoi</td></tr>
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Pho Hoi (http://phohoi.de/)<br />
This unassuming vietnamese had yummy pho, as well as delicious curries. This is obviously local and not particularly touristy.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KPTKFdvqQDM/WO4WCamelvI/AAAAAAAAAOY/CNtK6f4pR-gZBKeEOpxAF1dzst9tOKf_QCK4B/s1600/baklava.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-KPTKFdvqQDM/WO4WCamelvI/AAAAAAAAAOY/CNtK6f4pR-gZBKeEOpxAF1dzst9tOKf_QCK4B/s400/baklava.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amazing Baklava!</td></tr>
</tbody></table>
Pasam Baklava (http://www.pasam-baklava.de/)<br />
This bakery dedicated to Baklava has a wonderful selection of different types. The place was out of the way and empty when we went but looking at the display case made my mouth water. It felt like we had stumbled upon a treasure. Grab a cup of tea and a few pieces and then take a big box to go. I thought we would bring the box home. No, it was gone by the next morning.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YfjIw-yHVDM/WO4WPyO7ATI/AAAAAAAAAOg/Rd7bhQ_ruMMScIdCUdCBpueEjjRMWv8xwCK4B/s1600/ishin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://3.bp.blogspot.com/-YfjIw-yHVDM/WO4WPyO7ATI/AAAAAAAAAOg/Rd7bhQ_ruMMScIdCUdCBpueEjjRMWv8xwCK4B/s400/ishin.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can't go wrong with good Udon.</td></tr>
</tbody></table>
Ishin Udon (http://www.ishin.de/standorte/ishin-udon-kobo.html)<br />
This delicious little Japanese noodle shop is very near Museum island so it is a great place for lunch. <br />
<br />
<b>Places I would have liked to eat</b><br />
As you can see, this list is very long.<br />
Monsieur Vuong-One of the first and some say the best Vietnamese in Berlin.<br />
Buchwald<br />
Henne-An old restaurant just serving fried chicken and potato salad. I really wanted to go here but it was closed the day we decided to go.<br />
Leylak<br />
Hoai Nam<br />
Markthalle<br />
Bullysbakery<br />
Hamy Cafe<br />
Imren Grill<br />
Kushinoya-Supposed to be one of the best Japanese in town.<br />
Dada Falafel--Suposed to have great falafel, which I love.<br />
Schwarzwaldstuben<br />
Factory Girl<br />
Bäckerei Balzar<br />
Cafe Fleury-A popular brunch spot.<br />
Mein Haus am See<br />
<br />
Love to hear about your favorite spots in Berlin!<br />
<br />
<br />
<br />
<br />LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-71782960945840197852017-03-14T01:03:00.000-07:002017-03-14T01:03:11.201-07:00Korean Grilled Beef and Glass Noodles<a href="http://1.bp.blogspot.com/-7tmo1SfuwUk/V-Vv54M-FYI/AAAAAAAABTI/ohZ5f7_U8PMm0nJQO1nRPWT1EMkKBjsFgCK4B/s1600/20160923_183453_1474652484325.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-7tmo1SfuwUk/V-Vv54M-FYI/AAAAAAAABTI/ohZ5f7_U8PMm0nJQO1nRPWT1EMkKBjsFgCK4B/s400/20160923_183453_1474652484325.jpg" width="400" /></a>One advantage of growing up in Los Angeles is the bountiful amounts of ethnic food. Los Angeles is so big that there is a group of people of every nationality, and someone somewhere has opened a restaurant to cater to them. I was in college before I was introduced to Korean BBQ for the first time, but after eating it once, I was hooked. We went to a great place called <a href="http://www.myyellowcow.com/" target="_blank">Yellow Cow</a>. A small restaurant, located in an ubiquitous LA strip mall, once inside the smokey interior, you would find load of Koreans grilling meat at their own tables. The tabletops would be groaning with a myriad of little dishes, called banchan, containing salads, various types of kimchi and other little delicacies. You had a bowl of rice. You had delicate rice noodle pancakes and a big bowl of crispy salad. You grilled your meat and ate it wrapped up in a pancake with some of the salad and perhaps garnished with some kimchee or hot sauce. I still go to Yellow Cow every time I am back in LA and it is still one of the best Korean BBQ places that I know.<br />
<br />
Here in Stockholm, the choice is limited. However, we do have one decent place, <a href="http://arirang.se/en/" target="_blank">Arirang</a>. Ten years ago, you also could grill yourself, but now the meat comes to the table pre-cooked. I am not going to say this is great Korean food, but it still hits the spot.<br />
<br />
<a href="http://2.bp.blogspot.com/-zmpM5H40B4c/V-VwCcUV8KI/AAAAAAAABTQ/7nbQaPRAL8UYX9n2nRTiCD1qbnD8kVmSgCK4B/s1600/20160923_175330_1474652483927.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-zmpM5H40B4c/V-VwCcUV8KI/AAAAAAAABTQ/7nbQaPRAL8UYX9n2nRTiCD1qbnD8kVmSgCK4B/s320/20160923_175330_1474652483927.jpg" width="180" /></a>I never tried cooking Korean food myself until a year or two ago when I found out about a Korean blogger, <a href="http://www.maangchi.com/" target="_blank">Maangchi</a>, who does YouTube videos of how to cook authentic Korean food. This recipe is inspired by her recipes for <a href="http://www.maangchi.com/recipe/bulgogi" target="_blank">Bulgogi</a> and <a href="http://www.maangchi.com/recipe/japchae" target="_blank">Japchae</a>. Bulgogi is sweet soysauce marinated beef, usually thinly sliced and grilled or pan fried. Japchae is a dish of stir fried glass noodles, made from sweet potato starch called dang myun. These noodles are fairly tasteless on their own but have a nice chewy texture and soak up flavors beautifully. They are also gluten free, for those who are interested. I saw these noodles at my local ICA the other day, so I snatched them up. Wandering down the meat aisle, they had some nice flank steak, which is not that common here in Sweden and so I decided to use the Bulgogi marinade for the beef but grill it whole in the oven, and then slice the meat over the noodles.<br />
<br />
Here is how I did it:<br />
<br />
Serves 4 to 6<br />
<br />
<b>Grilled Flank Steak</b><br />
1 pear or apple<br />
1 small onion<br />
8 cloves garlic<br />
2 teaspoons grated fresh ginger<br />
4 tablespoons soysauce*<br />
4 tablespoons brown sugar<br />
2 tablespoons toasted sesame oil<br />
black pepper<br />
1 kilo of flank steak<br />
<br />
Peel your pear or apple, take out the core and roughly chop it. Stick it in a woozy woo (mini food processor) and process until it is a paste. This is easier to do with a pear, which is the traditional fruit. But I have so many apples in the garden right now, I decided to use that instead and it tasted fine. Peel and roughly chop the garlic and onion and puree in the woozy woo in batches. You can also do this in the food processor or if you don't have one, you could use a mortar and pestle.<br />
<br />
Take a large ziplock bag, one which will fit your meat, and dump the ingredients of the marinade into it. Close the bag and knead it to mix up the marinade. Throw in the flank steak, close the bag and knead it, making sure the marinade covers the entire steak. Put in the refrigerator for at least half an hour, but overnight is even better.<br />
<br />
<a href="http://1.bp.blogspot.com/-zdN1zldlr2o/V-VwOCth0gI/AAAAAAAABTY/aqSiB2IW_4EkkMPQqEnMchfvrm3-saLFACK4B/s1600/20160923_183037_1474652484053.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-zdN1zldlr2o/V-VwOCth0gI/AAAAAAAABTY/aqSiB2IW_4EkkMPQqEnMchfvrm3-saLFACK4B/s400/20160923_183037_1474652484053.jpg" width="400" /></a>About half an hour before you want to eat, turn on your broiler to its highest setting. Take the steak out of the bag, scraping excess marinade into a little pot and set aside to use in the noodles. Lay the steak on a pan that is covered with aluminum foil (to help contain the mess). Broil for 6 to 15 minutes per side until each side is nicely browned. <br />
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<a href="http://2.bp.blogspot.com/-k5OXPtfnhSk/V-VwY3QX9BI/AAAAAAAABTg/oM1s20I1NvYvKyT4Nc61yV1vA9eCcUlsACK4B/s1600/20160923_183137_1474652484167.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-k5OXPtfnhSk/V-VwY3QX9BI/AAAAAAAABTg/oM1s20I1NvYvKyT4Nc61yV1vA9eCcUlsACK4B/s400/20160923_183137_1474652484167.jpg" width="400" /></a>The time will depend on how hot your broiler is and how close to the heating element you can get your meat. If you like your meat rare, then put it as close to the heating element as possible. There should be some bits that look almost burnt. Let the meat rest for 10 minutes and then slice it thinly AGAINST the grain.<br />
<br />
<b>Stir Fried Glass Noodles</b><br />
About 150 grams of dang myun sweet potato noodles<br />
2 large carrots<br />
1/4 head savoy cabbage<br />
15 to 20 fresh shitake mushrooms<br />
1 onion<br />
3 to 4 spring onions<br />
1 to 2 tablespoons of soysauce*<br />
1 tablespoon sesame oil<br />
olive or vegetable oil for frying<br />
salt and pepper to taste<br />
<br />
<a href="http://2.bp.blogspot.com/-oEBvX0XhFVI/V-VwfiCgdTI/AAAAAAAABTo/Bry1qCnxMbg7UJLfRcWARuMPEWZX02BhwCK4B/s1600/20160923_175251_1474652483653.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="261" src="https://2.bp.blogspot.com/-oEBvX0XhFVI/V-VwfiCgdTI/AAAAAAAABTo/Bry1qCnxMbg7UJLfRcWARuMPEWZX02BhwCK4B/s400/20160923_175251_1474652483653.jpg" width="400" /></a>Take a large pot and fill with water and bring to a boil. Meanwhile, prepare your vegetables. Peel and grate the carrot. Take the cabbage and cut out the core and cut into thin strips. Cut off the stem on the mushrooms. You can save the stems to flavor a stock, if you like, otherwise discard. Thinly slice the heads of the shitake mushrooms. Cut the onion in half and then thinly slice. Thinly slice the white part of the spring onions and slice the green portion into 2 cm (about 1 inch) pieces.<br />
<br />
Take the little pot of marinade from the meat and put it on the stove. Bring it to the boil and the turn the heat to low and simmer it for 10 minutes. Set aside.<br />
<br />
In a large frying pan, heat a glob of oil on high heat. Stir fry each vegetable over high heat separately:<br />
<br />
1. Throw in the mushrooms and stir fry for a two to three minutes until they are tender and the edges are a bit browned. Pour the mushrooms into a large serving bowl. Put a plate or lid over the bowl to keep everything warm.<br />
<br />
2.Put a bit more oil in the pan and throw in the grated carrot and the white part of the spring onions and a pinch or two of salt. Stir fry for a three to four minutes until the carrot is tender and sweet. Pour the carrot into the bowl with the mushrooms. <br />
<br />
3. Add a bit more oil and then stir fry the cabbage, sliced onion and the green part of the spring onion with a pinch of salt until tender and the edges of the cabbage are getting a bit brown, about three to four minutes and then pour into the bowl.<br />
<br />
When the water is boiling, add the noodles and cook for about 7 minutes until the noodles are tender. Drain the noodles and add into the bowl. Add the sesame seed oil and a tablespoon of soysauce. Throw in the cooked marinade from the meat. Toss everything together. Taste the noodles and add a bit more soy sauce if it needs more salt. If there are any juices from the grilled flank steak, throw that into the noodles, too. If the vegetables have cooled too much, you can throw the whole thing back in the pan and warm through. Taste and adjust, adding more soysauce and sesame oil if necessary.<br />
<br />
Serve the noodles hot with the thinly sliced grilled flank steak on top.<br />
<a href="http://2.bp.blogspot.com/-NZTJ9rx6nfU/V-VwnQNV0tI/AAAAAAAABTw/hToTvTbSYT8DmHlVIPVOqpGPyNhzVU0kQCK4B/s1600/20160923_183453_1474652484325.jpg" imageanchor="1"><img border="0" height="225" src="https://2.bp.blogspot.com/-NZTJ9rx6nfU/V-VwnQNV0tI/AAAAAAAABTw/hToTvTbSYT8DmHlVIPVOqpGPyNhzVU0kQCK4B/s400/20160923_183453_1474652484325.jpg" width="400" /></a><br />
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*If you want this recipe to be gluten free, you have to make sure you use a gluten free soysauce, like a Tamari style soy sauce.LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-52074220859536014572017-01-22T03:51:00.000-08:002017-01-22T03:51:35.803-08:00Dutch Baby Pancakes<a href="http://3.bp.blogspot.com/-7rypwifT_T4/WIScc5vZ8dI/AAAAAAAABZE/1JXwXIkTQqMrqicjNVq3kj-nbZ_mvXB4wCK4B/s1600/20170122_093430.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-7rypwifT_T4/WIScc5vZ8dI/AAAAAAAABZE/1JXwXIkTQqMrqicjNVq3kj-nbZ_mvXB4wCK4B/s400/20170122_093430.jpg" width="400" /></a>I made this for breakfast this morning and you should too. My whole family practically applauded when I took this out of the oven and it was demolished within a couple of minutes. Even my husband who is generally not a fan of sweet things was impressed. Not only was it delicious, it was stupidly easy to make. Whip up the batter in a couple of minutes, throw it in the oven, and 20 minutes later, you are eating heaven.<br />
<br />
At the breakfast table, we pondered the name of this dish. After a quick google search, what it comes down to is that it has more or less nothing to do with the Dutch or babies. It seems to have been dubbed this name by an American restaurant and the name stuck. However, it is really just a big popover, which is in turn a slightly sweetened Yorkshire pudding.<br />
<br />
I was inspired to make this today because suddenly I kept seeing recipes for it everywhere. Smitten Kitchen did <a href="https://smittenkitchen.com/2017/01/chocolate-dutch-baby/" target="_blank">this version in chocolate</a>. The Guardian had <a href="https://www.theguardian.com/lifeandstyle/2017/jan/21/dutch-babies-recipe-american-popovers-claire-ptak-baking-the-seasons" target="_blank">this lemony version</a>. My recipe is loosely based on <a href="http://www.epicurious.com/recipes/food/views/dutch-baby-with-lemon-sugar-352279" target="_blank">this version</a>. The differences are mainly in the amount of eggs and the flavorings. I went for a 3 egg version. Lots of recipes have you rest the batter, but that requires more planning than I can manage and with no evidence at all, I doubt that it makes any significant difference. Having said that, if you are the organized sort, it seems obvious that you could whip up the batter the night before, which means that in the morning you could just heat the oven and dump the batter in. It won't save you much time since you still have to heat up the oven, but it does mean that if your brain is not yet functioning without your cup of coffee, you won't mess up with the measurements.<br />
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Eat this with whatever pancake accompaniments you might like. I personally prefer powdered sugar and lemon. Any kind of berries thrown on top would be delicious. Jam and/or maple syrup are also obvious candidates.<br />
<br />
Recipe feeds 2 to 4 persons.<br />
<br />
Batter:<br />
3 large eggs<br />
2/3 cup milk<br />
2/3 cup flour<br />
1/3 cup sugar<br />
pinch salt<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
1 teaspoon vanilla<br />
<br />
For the pan:<br />
50 grams (1/4 cup) butter<br />
<br />
Pre-heat your oven to 210C or 450F. Put a medium cast iron pan or oven proof dish in the middle of the oven while it preheats. In a large bowl, whisk up all the batter ingredients, until smooth. It can have a few small lumps of flour.<br />
<br />
When the oven is heated, open the oven door and plop the butter in the hot pan. Close the door and let the butter melt. When it is melted, open the door and pull out the rack so that you have better access to the pan and swish around the butter so that it covers the bottom and sides of the pan. Pour the batter in the pan. Push the rack back in and close the oven door. Bake the pancake for 18 to 25 minutes until the sides have risen high, the middle is puffy, and the whole thing is golden brown and your mouth is watering.<br />
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Right before it is ready, gather your eaters around the table. Whisk the hot pan from the oven onto a trivet on the table. Let everyone ooh and aah. Take a bow. Civilized people might cut it into pieces but my family just tore off pieces with their hands. Sprinkle with lemon and powdered sugar or your preferred topping and devour.<br />
<a href="http://3.bp.blogspot.com/-S_jT5cmC9_c/WISchEmYxKI/AAAAAAAABZM/S2R2gnzFhlscJBSm591lSALqI5UAt07pQCK4B/s1600/20170122_093434.jpg" imageanchor="1"><img border="0" height="165" src="https://3.bp.blogspot.com/-S_jT5cmC9_c/WISchEmYxKI/AAAAAAAABZM/S2R2gnzFhlscJBSm591lSALqI5UAt07pQCK4B/s400/20170122_093434.jpg" width="400" /></a><br />
<br />LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com1tag:blogger.com,1999:blog-29363233.post-80359292299127313382017-01-08T02:51:00.001-08:002017-01-08T02:52:29.114-08:00My best tips for Copenhagen<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 19.2px;">
<span lang="EN-GB" style="color: #1f497d;">Copenhagen is a wonderful city! So colourful, it is just a pleasure to walk around. The central area is not that large so you can easily walk to most of the sites. I have been there many times since it is so near to my summer house in Sweden. So these are my tips cultivated over many weekend stops. It is fun to bicycle around Copenhagen and pretend you are a native. They have bicycles to rent all over town. <u></u></span></div>
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<span style="color: #1f497d;"><b>Top Things to Do</b></span></div>
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<span lang="EN-GB" style="color: #1f497d;"><a href="http://3.bp.blogspot.com/-YGrXawpsHxs/WGKFCOgWbeI/AAAAAAAABUI/gJUf2Doa31EJY9aTb9vqbn5NDlPadMgCwCK4B/s1600/tivoli.jpg" imageanchor="1"><img border="0" height="265" src="https://3.bp.blogspot.com/-YGrXawpsHxs/WGKFCOgWbeI/AAAAAAAABUI/gJUf2Doa31EJY9aTb9vqbn5NDlPadMgCwCK4B/s400/tivoli.jpg" width="400" /></a></span></div>
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<span lang="EN-GB" style="color: #1f497d;">Tivoli Gardens—this is sort of like Disneyland but more charming. The gardens are pretty and it is nice to stroll there, even if you are not interested in riding the rollercoasters. It is worth taking the time to research the restaurants there because along with all the standard fast food, they have a few very nice dining establishments.<u></u></span></div>
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<span lang="EN-GB" style="color: #1f497d;"><a href="http://2.bp.blogspot.com/-e4XBPISfBCk/WGKFe3jW5OI/AAAAAAAABUQ/f5TCfzUU3xQB1tMkJeZOpabNbB13RfIegCK4B/s1600/mermaid.jpg" imageanchor="1"><img border="0" height="249" src="https://2.bp.blogspot.com/-e4XBPISfBCk/WGKFe3jW5OI/AAAAAAAABUQ/f5TCfzUU3xQB1tMkJeZOpabNbB13RfIegCK4B/s400/mermaid.jpg" width="400" /></a></span></div>
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<span lang="EN-GB" style="color: #1f497d;">The Little Mermaid—Even though this is very touristy, there is something really magical about this little statue sitting in the water. I recommend that you take a stroll here in the gardens early in the morning before the hordes of tourists arrive. There in the quiet, you can really appreciate it. If you go later, there will be crowds around and then it is just a statue.<u></u><u></u></span></div>
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<span lang="EN-GB" style="color: #1f497d;"><a href="http://1.bp.blogspot.com/-yPIIWwsOHDk/WGKFstaa2-I/AAAAAAAABUY/knH-RsP-MhAjyb3iKzIZZhoczX8OQyT8wCK4B/s1600/nyhavn.jpg" imageanchor="1"><img border="0" height="256" src="https://1.bp.blogspot.com/-yPIIWwsOHDk/WGKFstaa2-I/AAAAAAAABUY/knH-RsP-MhAjyb3iKzIZZhoczX8OQyT8wCK4B/s640/nyhavn.jpg" width="640" /></a></span></div>
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<span lang="EN-GB" style="color: #1f497d;">Nyhavn—you must take a stroll down this famous harbour. It looks just as beautiful as the pictures. On a gorgeous day, crowds converge on the many restaurants. It is a good place to have lunch, trying either seafood or the famous Danish sandwich. Most places will have fried plaice served with potatoes and a curry mayonnaise sauce, which I love. Or walk around the corner to get some modern Danish food at the Standard.<u></u></span></div>
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<span lang="EN-GB" style="color: #1f497d;"><a href="http://4.bp.blogspot.com/-lBrYzQpITIk/WGKQCTHypXI/AAAAAAAABWU/nYQ4JsBQis012yyPbDNTnMSADkqlp3HOwCK4B/s1600/boat%2Btour.jpg" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-lBrYzQpITIk/WGKQCTHypXI/AAAAAAAABWU/nYQ4JsBQis012yyPbDNTnMSADkqlp3HOwCK4B/s400/boat%2Btour.jpg" /></a></span></div>
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<span style="color: #1f497d;">Canal Boat Tour</span><span style="color: #1f497d; font-size: 19.2px;">—</span><span style="color: #1f497d; font-size: 19.2px;">While I don't normally go in for such a touristy activity, a friend wanted to go on this and I didn't want to be a party pooper. I was happily surprised</span><span style="color: #1f497d; font-size: 19.2px;"> at how much I enjoyed it. You get to see areas of the city that you wouldn't normally see, and of course Copenhagen is gorgeous from the water. You can find several kiosks selling these tours in Nyhaven. </span></div>
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<span lang="EN-GB" style="color: #1f497d;">Stroget—This main pedestrian shopping is street is another must. If you have kids, you will obviously be stopping at the flagship Lego Store. </span><span style="color: #252525; font-family: sans-serif; font-size: 21px;">Illums Bolighus is a wonderful department store which carries a lot of high end Danish design items. Illums Bolighus also has a very nice chocolate selection!</span><span style="color: #1f497d; font-size: 19.2px;"> If you are hungry for lunch, I recommend Café Europa. They also do a lovely brunch. A good place to try Danish baked goods is at Lagkagehuset, which is located on the end of the street on the side of the Town Hall.</span></div>
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<span lang="EN-GB" style="color: #1f497d; font-size: 19.2px;"><span style="font-size: 19.2px;">Amalienborg Palace Square</span><span style="font-size: 19.2px;">—</span>This is where the current royal family live and it is worth taking a stroll over there when you are visiting Nyhavn. The square itself is beautiful and has a lovely light stemming from the pinkish grey stone of the square. There is a museum in one of the four palaces, but</span><span style="color: #1f497d; font-size: 19.2px;">, if you want to be seeped in history, and have limited tolerance for dusty castles, then I would recommend the Rosenborg Castle instead.</span></div>
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<span style="color: #1f497d; font-size: 19.2px;">Rosenborg Castle is located in pretty gardens and has the royal jewels. It is a tiny castle, despite its importance and can be seen quite quickly. The cafe is a nice place to have a cup of coffee.The Botanical Gardens are very near Rosenborg Castle so you can stroll through that on the same visit. </span></div>
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<span lang="EN-GB" style="color: #1f497d;">National Museum—this is very interesting especially if you want to learn about Viking history. I think it is even free.<u></u><u></u></span></div>
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<span lang="EN-GB" style="color: #1f497d;">Our Savior's Church Tower (</span><span style="color: #545454; font-size: x-small;">Vor Frelsers Kirke)</span><span style="color: #1f497d; font-size: 19.2px;">—</span><span style="color: #545454; font-size: x-small;">This was another </span><span style="background-color: transparent; font-size: 19.2px;"><span style="color: #545454; font-family: "arial" , sans-serif; font-size: x-small;">surprisingly fun touristy activity. It is not that strenuous to climb and you are rewarded with a stunning view at the top. I do not recommend it, however, if you are claustrophobic because the stairs are tiny and it can be quite crowded.</span></span></div>
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<span lang="EN-GB" style="color: #1f497d;">Glypotek<span style="font-size: 19.2px;">—</span>This museum is full of Ancient roman and Egyptian statues and the like. While it is worth a look, the best thing is the café in the middle, set in a pretty greenhouse, which is full of amazing pastries by a well known Danish chef. This museum was founded by the Carlsberg beer family!<u></u></span></div>
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<span lang="EN-GB" style="color: #1f497d;">The Experimentium (https://www.experimentarium.dk/) </span><span style="color: #1f497d; font-size: 19.2px;">—</span><span style="color: #1f497d; font-size: 19.2px;">This is a hands on science museum which is a great place if you have younger kids.</span></div>
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<span lang="EN-GB" style="color: #1f497d;"><span style="font-size: 19.2px;">Zoo and Aquarium—skip these unless you are very keen. Monterey Aquarium and the San Diego Zoo are infinitely better.</span></span></div>
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<span lang="EN-GB" style="color: #1f497d;"><b>Hotels</b><u></u></span></div>
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<span lang="EN-GB" style="color: #1f497d;">Copenhagen Admiral Hotel (https://admiralhotel.dk)—this is a newish hotel in a modern style built in an old warehouse. It is nicely located near Nyhaven. The restaurant in the hotel was very good when I was there a couple of years ago. For a family of four, they have nice rooms with a sofa bed and a double bed in a sleeping loft.<u></u></span></div>
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<span lang="EN-GB" style="color: #1f497d;">Copenhagen Strand (www.copenhagenstrand.com)—I stayed here last two times I was there and was surprised at how nice it was, even though it is fairly inexpensive. The location is great, and even better is that a fabulous sushi restaurant is around the corner, Karma Sushi.<u></u><u></u></span></div>
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<span lang="EN-GB" style="color: #1f497d;">First Hotel Kong Frederick (http://www.firsthotels.se/Vara-Hotell/Hotell-i-Danmark/Kobenhavn/First-Hotel-Kong-Frederik/)—I have stayed here twice. Good location near Stroget. Not much in the way of amenities but perfectly nice.<u></u><u></u></span></div>
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<span lang="EN-GB" style="color: #1f497d;">If you want more luxury, the best hotel in town is supposed to be the Hotel D’Angletterre (http://www.dangleterre.com/). They have been remodelling it, so I have never been inside but it is open now. I love hotel bars, so it is on my list to try their new Champagne Bar. The swanky shopping area of Copenhagen is located in the quarter right behind the Hotel D'Angletterre. If you need a break from shopping, try grabbing a luscious hot chocolate at the Hotel Chocolate (http://www.hotelchocolat.com/uk/chocolate-shops/copenhagen).<u></u></span></div>
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<span lang="EN-GB" style="color: #1f497d;"><b>Restaurants </b> </span></div>
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<span style="color: #1f497d; font-size: 19.2px;">There is a lot of good food in Copenhagen so it is hard to know where to start.</span></div>
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<span style="color: #1f497d; font-family: "arial" , sans-serif; font-size: 19.2px;">Kiin Kiin (</span><span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">http://www.kiin.dk/)</span></span></div>
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<span style="color: #1f497d; font-size: 19.2px;">Last time I was there I went to Kiin Kiin which has a Michelin star. They serve very refined Vietnamese food which I thought was truly delicious and exciting. They do a cheaper and slightly smaller theatre menu, which is what I had. They start you out downstairs in the lounge area and bring you some little appetizers and drinks. Then, they move you upstairs to start your meal.</span></div>
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<span style="color: #1f497d; font-size: 19.2px;"><a href="http://2.bp.blogspot.com/-Ai1-zD5ms-0/WGKMGNOZ4II/AAAAAAAABVo/8sZ2Ji6sM-8JKM8xeUxo8vo8sFizxGaDgCK4B/s1600/karma.jpg" imageanchor="1"><img border="0" src="https://2.bp.blogspot.com/-Ai1-zD5ms-0/WGKMGNOZ4II/AAAAAAAABVo/8sZ2Ji6sM-8JKM8xeUxo8vo8sFizxGaDgCK4B/s400/karma.jpg" /></a></span></div>
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<span lang="EN-GB" style="color: #1f497d;">Karma Sushi (http://karmasushi.dk/)</span></div>
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<span lang="EN-GB" style="color: #1f497d;">Karma Shushi was delicious and not that expensive, considering. I ordered a menu, their Signature, which was much more delicious than it sounded on the menu, including this wonderful dish of caviar and avocado! They serve a lobster miso soup which is a lovely twist on the normal. With it, they serve a crunch seaweek salad which was so delicious that we ordered an extra portion. The Signature fed the three of us quite well. If you are more persons, you could augment it with a few of the a la carte items. We also ordered a pitcher of water which they augment with cucumber, ginger and mint slices. Very refreshing.</span></div>
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<span lang="EN-GB" style="color: #1f497d;"><a href="http://1.bp.blogspot.com/-uu_QAe0ZeeE/WGKNciimjmI/AAAAAAAABV0/98AkIc63qfgBNVQnADsXXQ2HROMNLGbCwCK4B/s1600/europa.jpg" imageanchor="1"><img border="0" height="134" src="https://1.bp.blogspot.com/-uu_QAe0ZeeE/WGKNciimjmI/AAAAAAAABV0/98AkIc63qfgBNVQnADsXXQ2HROMNLGbCwCK4B/s320/europa.jpg" width="320" /></a></span></div>
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<span lang="EN-GB" style="color: #1f497d;">Cafe Europa (http://europa1989.dk/)</span></div>
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<span lang="EN-GB" style="color: #1f497d;">This Cafe right on Stroget is a perfect place to stop for a bite. It is particularly good for brunch.</span></div>
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<span style="color: #1f497d; font-family: "arial" , sans-serif; font-size: 19.2px;">Paper Island (</span><span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">http://copenhagenstreetfood.dk/en/)</span></span></div>
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<span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">An old warehouse on a little island is now a thriving food truck hub. It is a fun walk to the warehouse and even more fun to walk around and gaze at all the different types of food before plunging in. Outside, there are benches, tables, and deck-chairs where you can sit and enjoy your food and the beautiful waterside location.</span></span><br />
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<span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">The Standard (http://thestandardcph.dk/en) This gorgeous deco building is just around the corner from Nyhavn overlooking the water. There are two restaurants and a jazz club in the building. I have eaten at Almanak which serves very nice modern Danish food in a luscious setting.</span></span><br />
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<a href="https://1.bp.blogspot.com/-uot6dpjCbDg/WHIXrqIuzFI/AAAAAAAABXA/FRPaI2mWLKokf1yOi_toCkP2hVacXoIxwCLcB/s1600/bistro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-uot6dpjCbDg/WHIXrqIuzFI/AAAAAAAABXA/FRPaI2mWLKokf1yOi_toCkP2hVacXoIxwCLcB/s400/bistro.jpg" width="400" /></a></div>
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<span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">Bistro Royal (http://madklubben.dk/bistro-royal/) Right next to the Hotel D'Angleterre, this airy cafe serves hearty meat dishes, burgers and sandwiches. They have amazing french fries. From the outside, it looks like an old fashioned cafe, but on the inside it is light and airy. A perfect place to people watch over the square, although the square is currently under construction.</span></span></div>
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<span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">On my personal list of restaurants to try the next time I am in Copenhagen:</span></span></div>
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<span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">Perchs Teamroom (</span></span><span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">http://www.perchstearoom.dk/): The place to have afternoon tea.</span></span></div>
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<span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">Kanal Cafe (</span></span><span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">http://www.kanalcafeen.dk/): Old school place to have smorrbrod.</span></span></div>
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<span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">Schonnemann (</span></span><span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">http://www.restaurantschonnemann.dk/) Another old school place to have smorrbrod.</span></span></div>
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<span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">Aaman's Deli (</span></span><span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">http://www.aamanns.dk/) Modern take on smorrbrod.</span></span><br />
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<span style="background-color: transparent; font-size: 19.2px;"><span style="color: #1f497d; font-family: "arial" , sans-serif;">Let me know if you have been to any of these and if you have any tips for my next trip!</span></span></div>
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LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-64821878032127300822016-12-27T07:04:00.000-08:002016-12-27T07:04:36.031-08:00Jansson's Temptation (Janssons Frestelse)<a href="http://4.bp.blogspot.com/-XRF9H-OIUt8/V6jsBu0DXLI/AAAAAAAABPw/h7tWtKAPaBEW7wklzQqWXeKweFc3LP4LQCK4B/s1600/20160807_181942_20160807182750550.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-XRF9H-OIUt8/V6jsBu0DXLI/AAAAAAAABPw/h7tWtKAPaBEW7wklzQqWXeKweFc3LP4LQCK4B/s400/20160807_181942_20160807182750550.jpg" width="400" /></a><span style="font-family: "calibri" , sans-serif;">One
of the most charming Swedish traditions is </span><span class="MsoSubtleEmphasis" style="font-family: "calibri" , sans-serif;">vickning. </span><span style="font-family: "calibri" , sans-serif;">To understand the tradition, you have
to understand that Swedes are enthusiastic drinkers when at parties and a good
party will go on until the wee hours of the morning. To help soak up the alcohol and to politely signal
the end of the party, a small fat laden meal will be served. Usually a vickning has at least one warm
dish, along with the ubiquitous hard bread and cheese. A luxurious vickning may have some hot
meatballs or sausages along with a delicious hot creamy potato casserole, Janssens
Temptation. A portion of Jannsens is a
perfect armor for facing the elements on the way home on a cold snowy night.</span><br />
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<span lang="EN-US" style="font-family: "calibri" , sans-serif;">Janssens
Tempation is not only traditional for a vickning, but is also present on the
Swedish smorgasbord. Although, Janssens
is rarely served in Sweden as a side dish for a normal meal, I think it is
delicious on its own for dinner, served with a green salad. It would also be a fine dish to accompany
slices of ham or a meatloaf.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "calibri" , sans-serif;"><br /></span>
<a href="http://3.bp.blogspot.com/-AC7NULbsY8o/V6jsW2oRw5I/AAAAAAAABP4/jX6GsGHnSugcZeGm7UwIGUQ6_bqnQ5paQCK4B/s1600/20160807_110439.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-AC7NULbsY8o/V6jsW2oRw5I/AAAAAAAABP4/jX6GsGHnSugcZeGm7UwIGUQ6_bqnQ5paQCK4B/s400/20160807_110439.jpg" width="400" /></a><span lang="EN-US" style="font-family: "calibri" , sans-serif;">The subtle flavor of this dish is from tinned Swedish <i>ansjovis</i> fillets. While the obvious translation would be anchovies, the fish are actually sprats, a kind of small herring. They are pickled in sugar and salt and flavored with spices. This spice mixture is what gives the casserole its characteristic flavor. If you don't live in Sweden then you can find <i>ansjovis</i> at IKEA or at specialty shops. These days, you can buy them on-line, as well. If you cannot get the Swedish kind, do not despair. Use about half of a small tin of regular anchovies in oil, discarding the oil. Then mix 1/8 teaspoon cloves, 1/8 teaspoon cinnamon, 1/8 teaspoon ginger, and one teaspoon of sugar, with a tablespoon of vinegar and a tablespoon of water. Sprinkle this mixture in the recipe instead of the tinned juices.</span><br />
<span lang="EN-US" style="font-family: "calibri" , sans-serif;"><br /></span>
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">If the idea of fish marinated in spices sounds strange and perhaps not appetizing, ignore those thoughts. The finished dish has a subtle savory flavor and is not at all overpowering. </span><br />
<span lang="EN-US" style="font-family: "calibri" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">6
medium sized potatoes (about 1 kilo)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">2
large yellow onions<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">1
(4 1/2 ounce) tin Swedish <i>ansjovis</i> fillets<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">1
to 2 cups cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">4
to 6 tablespoons dry bread crumbs<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">2
tablespoons butter<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://2.bp.blogspot.com/-QHGDRpxNbYU/V6jvT8uAswI/AAAAAAAABQE/Ta9yQHM_jesRl-Qlmjo1Xj0eLYOazGhwACK4B/s1600/20160807_102746.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-QHGDRpxNbYU/V6jvT8uAswI/AAAAAAAABQE/Ta9yQHM_jesRl-Qlmjo1Xj0eLYOazGhwACK4B/s400/20160807_102746.jpg" width="400" /></a><span lang="EN-US" style="font-family: "calibri" , sans-serif;">Preheat
oven to 425F (200C). Butter a 2 quart shallow
baking dish.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">Peel
potatoes and cut into slices, and then again lengthwise, so that you have
stick-shaped pieces. Peel onions and cut
off either end. Cut into half,
length-wise, and then slice into strips.
Chop the anchovy fillets into little pieces, reserving the juice.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://4.bp.blogspot.com/-WFRSls_Qynw/V6jvaJXdirI/AAAAAAAABQM/i6g45Pn1VEs4QlmQkJggMY9jNycj5mWFgCK4B/s1600/20160807_110417.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-WFRSls_Qynw/V6jvaJXdirI/AAAAAAAABQM/i6g45Pn1VEs4QlmQkJggMY9jNycj5mWFgCK4B/s400/20160807_110417.jpg" width="400" /></a><span lang="EN-US" style="font-family: "calibri" , sans-serif;">Put
half of the potatoes in the dish. Top
with half of the onions. Sprinkle the
anchovy over the mixture. Then, layer on
the rest of the onions and then the potatoes.
Sprinkle the juice from the anchovy tin over the casserole. Pour in cream until it is about 3/4 way up the potatoes. Sprinkle the
breadcrumbs over the top in a nice even layer.
Chop up the butter into little bits and sprinkle on the top. </span><br />
<span lang="EN-US" style="font-family: "calibri" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8qTG_fxobxM/V6jvrINEqlI/AAAAAAAABQc/JI8S2LxQxYYtLxvG-PQXO3KBwTs5rNunwCK4B/s1600/20160807_181653.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-8qTG_fxobxM/V6jvrINEqlI/AAAAAAAABQc/JI8S2LxQxYYtLxvG-PQXO3KBwTs5rNunwCK4B/s400/20160807_181653.jpg" width="400" /></a></div>
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">Bake in the oven for 45 to 50 minutes until
the potatoes are tender and the top is browned.
This dish can be made up to two days in advance and re-heated. In fact, it is actually better if you make it the day before and re-heat it. The cream is absorbed into the potatoes and the flavors will beautifully meld.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12.0pt;"><br clear="all" style="mso-special-character: line-break; page-break-before: always;" /></span>LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-10961721501821622392016-12-09T09:04:00.002-08:002016-12-09T09:04:28.213-08:00Swedish Cinnamon Buns and Safrron Buns (Kanelbullar och Saffransbullar)<div class="MsoNormal">
<a href="http://2.bp.blogspot.com/-2YDjuDZNa0Q/WEri00IiQpI/AAAAAAAAAGY/q7C-tPNNm1cBRaqPueoy0tXkhsI3fZuYQCK4B/s1600/20161110_133340.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-2YDjuDZNa0Q/WEri00IiQpI/AAAAAAAAAGY/q7C-tPNNm1cBRaqPueoy0tXkhsI3fZuYQCK4B/s640/20161110_133340.jpg" width="640" /></a></div>
<span lang="EN-GB" style="font-size: 14pt; line-height: 107%;">A few weeks ago, I had the pleasure of attending a baking class arranged by the SIS Out and About Club. We had a lovely teacher, NikAnnika Märak, who taught us a few tricks. Among other things, I learned that I have been making my dough way too dry. Our teacher kept hers very wet. Basically you just have to have to learn to live with goopy hands. But as you knead the dough, it becomes less sticky.<b> </b></span><a href="http://2.bp.blogspot.com/-0UpXgSQ6tw0/WErjcJ9FGpI/AAAAAAAAAGw/MS47H6JB5Pw5C_4n2cFeKQHhUHnByZZZQCK4B/s1600/20161110_124506.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-0UpXgSQ6tw0/WErjcJ9FGpI/AAAAAAAAAGw/MS47H6JB5Pw5C_4n2cFeKQHhUHnByZZZQCK4B/s320/20161110_124506.jpg" width="180" /></a><br />
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-size: 14pt; line-height: 107%;">I also learnt a new filling. The classic filling for cinnamon buns is just butter, sugar and cinnamon. Ms. Märak added almond meal which added a lovely subtle flavor and thickened the filling so it didn't just all drizzle out of the bun when you cooked it.</span></div>
<div class="MsoNormal">
<b><span lang="EN-GB" style="font-size: 14.0pt; line-height: 107%; mso-ansi-language: EN-GB;"><br /></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-GB" style="font-size: 14.0pt; line-height: 107%; mso-ansi-language: EN-GB;">Cinnamon Buns
(Kanelbullar)<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">About 16
buns<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span lang="EN-GB"><br /></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-GB">Dough<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">75 grams
butter (smör)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2.5
deciliters milk (mjölk)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">25 grams
fresh yeast (jäst), sold in 50 grams cubes in the refrigerated section,
normally near the butter<o:p></o:p></span></div>
<div class="MsoNormal">
½ deciliters sugar (strösocker)<o:p></o:p></div>
<div class="MsoNormal">
1 egg (ägg)<o:p></o:p></div>
<div class="MsoNormal">
<span lang="EN-GB">1 spice
spoon salt (a pinch)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 teaspoon
cardamom (kardemumma)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">420 grams
all-purpose flour (vetemjöl)<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span lang="EN-GB"><br /></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-GB">Filling<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">100 grams
butter at room temperature (smör)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 deciliter
almond four (mandelmjöl)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">150 grams
sugar (strösocker)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">3
tablespoons cinnamon (kanel)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Handful of pearl
sugar (pärlsocker) for garnish<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Melt the
butter in a small pan on the stove, or in the microwave. Crumble the yeast into a large bowl. Add the milk into the butter and stir. Stick your finger into the butter/milk
mixture. It should be about body
temperature. If it feel hot to the
touch, let it cool because a too high heat will kill the yeast. Pour the butter/milk mixture in the bowl with
the yeast and stir until the yeast is dissolved. Add the rest of the ingredients for the dough
(egg, cardamom, salt, sugar, and flour).
Stir the ingredients until it forms a dough. The dough should be quite wet and sticky. Knead the dough on the counter or on a board,
using a bit of flour but not too much. The
dough will become easier to work and less sticky as you knead it. Knead until it is smooth and elastic. If you are kneading by hand, you cannot
overknead. Put the dough back in the
bowl and dust with flour. Put plastic
wrap over the bowl and let it rise for at least 30 minutes until it roughly
doubles. If the room is cold, it will
take longer to rise.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Meanwhile,
mix together all the ingredients for the filling in a small bowl.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-zRw-I8LVx_0/WErjSSeYLaI/AAAAAAAAAGo/_MEakaoJ5eY5XstQoD18kULQ4bZB-1z0wCK4B/s1600/20161110_120833.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://2.bp.blogspot.com/-zRw-I8LVx_0/WErjSSeYLaI/AAAAAAAAAGo/_MEakaoJ5eY5XstQoD18kULQ4bZB-1z0wCK4B/s400/20161110_120833.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the different shapes you can make.</td></tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-GB">Put the
dough out onto a lightly floured board or counter. Using a rolling pin, roll out the dough to a
rectangle about ½ centimetre thick.
Spread the filling over the dough. Roll up the dough and shape into buns. Put the buns onto a baking sheet covered with
parchment/baking paper (bakplåtspapper).
Turn on the oven to 225 degrees Celsius.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Let the
buns rise for 30 minutes (a bit more if the room is cold). Brush the buns with beaten egg mixed with a
bit of water. Sprinkle over pearl sugar
(pärlsocker). Bake in the oven 8 to 10
minutes until golden brown.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span lang="EN-GB" style="font-size: 14.0pt; line-height: 107%; mso-ansi-language: EN-GB;">Saffron Buns
(Saffransbullar)<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span lang="EN-GB" style="font-size: 14.0pt; line-height: 107%; mso-ansi-language: EN-GB;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VHvgaCS_2Yw/WErjEj0-nyI/AAAAAAAAAGg/B8KLiGMfHEIaH7ydew2jpGEH5ruTdmZEwCK4B/s1600/20161110_133332.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-VHvgaCS_2Yw/WErjEj0-nyI/AAAAAAAAAGg/B8KLiGMfHEIaH7ydew2jpGEH5ruTdmZEwCK4B/s400/20161110_133332.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span lang="EN-GB">About 16
buns<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<b><span lang="EN-GB">Dough<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">75 grams
butter (smör)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2.5
deciliters milk (mjölk)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">25 grams
fresh yeast (jäst), sold in 50 grams cubes in the refrigerated section,
normally near the butter<o:p></o:p></span></div>
<div class="MsoNormal">
1 deciliter sugar (strösocker)<o:p></o:p></div>
<div class="MsoNormal">
1 egg (ägg)<o:p></o:p></div>
<div class="MsoNormal">
<span lang="EN-GB">1 spice
spoon salt (a pinch)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 packet
ground saffron (saffron), ie. 0.5 grams<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">420 grams
all purpose flour (vetemjöl)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<b><span lang="EN-GB">Filling, if desired<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="EN-GB">100 grams
butter at room temperature (smör)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 deciliter
almond four (mandelmjöl)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">150 grams
sugar (strösocker)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">3
tablespoons vanilla sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Handful of pearl
sugar (pärlsocker), raisins, or flaked almonds for garnish<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Melt the
butter in a small pan on the stove, or in the microwave. Crumble the yeast into a large bowl. Add the milk into the butter and stir. Stick your finger into the butter/milk
mixture. It should be about body
temperature. If it feel hot to the
touch, let it cool because a too high heat will kill the yeast. Pour the butter/milk mixture in the bowl with
the yeast and stir until the yeast is dissolved. Add the rest of the ingredients for the dough
(egg, saffron, salt, sugar, and flour).
Stir the ingredients until it forms a dough. </span></div>
<div class="MsoNormal">
<a href="http://1.bp.blogspot.com/-vq6XUp1y4IE/WErjor5OL9I/AAAAAAAAAG4/7uZk0ANlmygpkLKT9J_HD_56WvllxiHKACK4B/s1600/20161110_114108.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-vq6XUp1y4IE/WErjor5OL9I/AAAAAAAAAG4/7uZk0ANlmygpkLKT9J_HD_56WvllxiHKACK4B/s400/20161110_114108.jpg" width="225" /></a><span lang="EN-GB">The dough should be quite wet and sticky. Knead the dough on the counter or on a board,
using a bit of flour but not too much. The
dough will become easier to work and less sticky as you knead it. Knead until it is smooth and elastic. If you are kneading by hand, you cannot
overknead. Put the dough back in the
bowl and dust with flour. Put plastic
wrap over the bowl and let it rise for at least 30 minutes until it roughly
doubles. If the room is cold, it will
take longer to rise.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Meanwhile,
mix together all the ingredients for the filling, if you are using it.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Put the
dough out onto a lightly floured board or counter. If you don’t want the filling, divide the
dough into 16 pieces and shape as desired, using the raisins for garnish.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">For filled
buns, using a rolling pin, roll out the dough to a rectangle about ½ centimetre
thick. Spread the filling over the
dough. Roll up the dough and shape into
buns. Put the buns onto a baking sheet
covered with parchment/baking paper (bakplåtspapper). Turn on the oven to 225 degrees celcius.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Let the
buns rise for 30 minutes (a bit more if the room is cold). Brush the buns with beaten egg mixed with a
bit of water.* Sprinkle over pearl sugar
(pärlsocker), or flaked almonds. Bake in
the oven 8 to 10 minutes until golden brown.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">You can
also brush them with sugar syrup instead of egg if desired. To make the sugar syrup, boil 1 dl sugar with
1 dl water until the sugar is fully melted.
Cool.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/13111848066000912735noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-72123554082596273702016-11-28T04:26:00.000-08:002016-11-28T04:26:27.382-08:00Cauliflower Cheese<a href="http://3.bp.blogspot.com/-Ig-zU9KWkeE/V3GGVEzLfxI/AAAAAAAAA-I/8xnY-FSMoH4FHeVhq06qoNuz7-ZJUGk0QCK4B/s1600/20160622_185915.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-Ig-zU9KWkeE/V3GGVEzLfxI/AAAAAAAAA-I/8xnY-FSMoH4FHeVhq06qoNuz7-ZJUGk0QCK4B/s400/20160622_185915.jpg" width="400" /></a>Today I saw a gorgeous cauliflower at the market which screamed at me, "Cauliflower cheese!" This is a classic English dish that I first had when living in London. The dish is simply cauliflower covered with a cheese sauce and breadcrumbs and baked briefly to get a nice crunchy surface. The taste is smooth and mild and comforting. I like to toss in some pasta which allows for maximum usage of all the luscious sauce. Some crusty bread to mop up the sauce would serve the same purpose.<br />
<a href="http://3.bp.blogspot.com/-6pbXOflIUN0/V3GGGa4uJQI/AAAAAAAAA-A/_XjT8IQkSPQ5IdYvRuzdC46W6v9tEqz0gCK4B/s1600/20160622_181339.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-6pbXOflIUN0/V3GGGa4uJQI/AAAAAAAAA-A/_XjT8IQkSPQ5IdYvRuzdC46W6v9tEqz0gCK4B/s400/20160622_181339.jpg" width="400" /></a><br />
For the sauce, I decided to use my new favorite combination of cheese, namely, cheddar, parmesan and American, which I use for my <a href="http://dinnerisready.blogspot.se/2016/06/quintessential-mac-and-cheese.html" target="_blank">macaroni and cheese recipe</a>. The classic is just to use all cheddar. I usually use whatever combination of cheeses that I have in the refrigerator at the time.<br />
<br />
<div class="MsoNormal">
<span lang="EN-US">Serves 4 as a main course<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 large head of cauliflower<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ cup breadcrumbs or pankko</span><br />
<span lang="EN-US">250 grams pasta of your choice</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Cheese Sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">About 30 grams<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">3 tablespoons flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">half a liter Milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">200 grams Cheddar cheese plus a handful to
sprinkle over</span><br />
100 grams parmesan<br />
<span lang="EN-US">5 slices American cheese</span></div>
<div class="MsoNormal">
<span lang="EN-US">A couple shakes of Worsteshire sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 teaspoon Mustard</span></div>
<div class="MsoNormal">
<span lang="EN-US">Salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://2.bp.blogspot.com/-h_21LDejLSY/V3GGnr6IaXI/AAAAAAAAA-Q/HOMLWNAesygNyNn0Z5ysnUia02K61YZ9wCK4B/s1600/20160622_183102.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-h_21LDejLSY/V3GGnr6IaXI/AAAAAAAAA-Q/HOMLWNAesygNyNn0Z5ysnUia02K61YZ9wCK4B/s400/20160622_183102.jpg" width="400" /></a><span lang="EN-US">Take the cauliflower and cut off the dry
end of the stem. If there are any leaves
still attached to the head, you can leave them on if they are nice and fresh,
or cut them off if they are starting to get dried out. Put the cauliflower whole into a big pot and
fill with water at least halfway up the side of the cauliflower. Add a generous amount of salt into the water,
put on a lid and bring to a boil. Throw the pasta into the pot. Let
the cauliflower cook for the amount of time it takes to cook the pasta (around ten minutes) or until it is tender. Using a large spoon, carefully take out the cauliflower and place into a baking dish. Drain the pasta and pour it around the cauliflower.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://4.bp.blogspot.com/-uuiI7hq-LYI/V3GGsUDLNsI/AAAAAAAAA-Y/wuBZJ1VPnAgRaI9sEn7va7DWdGCTUwxigCK4B/s1600/20160622_183414.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-uuiI7hq-LYI/V3GGsUDLNsI/AAAAAAAAA-Y/wuBZJ1VPnAgRaI9sEn7va7DWdGCTUwxigCK4B/s400/20160622_183414.jpg" width="400" /></a><span lang="EN-US">While the cauliflower is cooking, make a
standard white sauce. In a saucepan, melt
the butter and then add the flour. Stir and
cook for two to three minutes to get the raw taste out of the flour. Add the milk slowly,
stirring all the time until all the milk is added and there are no large lumps. Don’t worry if there are a few small ones. These will melt away as you stir. Use a wire whisk if you feel the lumps aren’t
going away fast enough. Bring the milk
to a boil, stirring continuously. If you
want this process to go faster, then heat the milk up before you add it to the
pot. Once the milk comes to a boil, cook
it for a further two minutes until the sauce is thick enough to coat the back
of a spoon. If you feel it is too thick,
you can add a bit more milk (or the water that the cauliflower was cooked
in). Add the cheese, the mustard,
a few shakes of Worsteshire sauce, and salt and pepper to taste. Stir until the cheese melts, taste, and
adjust the seasoning.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://2.bp.blogspot.com/-MBWSbonj0UM/V3GG1ZfxPDI/AAAAAAAAA-k/BOa1WgyatUIntOGwyluLYVj-HZ9XDALFgCK4B/s1600/20160622_184719.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-MBWSbonj0UM/V3GG1ZfxPDI/AAAAAAAAA-k/BOa1WgyatUIntOGwyluLYVj-HZ9XDALFgCK4B/s400/20160622_184719.jpg" width="400" /></a><span lang="EN-US">Drain the cauliflower and put it in a
baking dish (or use the pot that you boiled the cauliflower in, if it is
oven-safe) to go into the oven. You can
either put in the cauliflower whole, which will make a nice presentation, or
you can break it up into pieces, which will give you a higher crust ratio. Pour
the cheese sauce over the cauliflower. Sprinkle the breadcrumbs and cheese over.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span lang="EN-US">.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Put the dish into the oven with the broiler and bake until the top is browned (about 10 minutes).<o:p></o:p></span></div>
<div class="MsoNormal">
<a href="http://2.bp.blogspot.com/-Bu7dfu-BFeA/V3GG9XZhCdI/AAAAAAAAA-s/rTsX5nGeGIUyKxaP4QguwTKUJBjg1Lf9QCK4B/s1600/20160622_185622.jpg" imageanchor="1"><img border="0" height="225" src="https://2.bp.blogspot.com/-Bu7dfu-BFeA/V3GG9XZhCdI/AAAAAAAAA-s/rTsX5nGeGIUyKxaP4QguwTKUJBjg1Lf9QCK4B/s400/20160622_185622.jpg" width="400" /></a></div>
Options: Sometimes I like to put some sliced tomatoes into this, in which case I lay the slices over the top of the cauliflower.<br />
<a href="http://1.bp.blogspot.com/-oRF2RZRWS4E/V3GHDJONc5I/AAAAAAAAA-0/Q2l04_0hmy0_BlN6rzJ1UDXvbbq39v1VACK4B/s1600/20160622_190027.jpg" imageanchor="1"><img border="0" height="225" src="https://1.bp.blogspot.com/-oRF2RZRWS4E/V3GHDJONc5I/AAAAAAAAA-0/Q2l04_0hmy0_BlN6rzJ1UDXvbbq39v1VACK4B/s400/20160622_190027.jpg" width="400" /></a><br />
If you want the dish extra luscious, you can whizz up some fresh breadcrumbs, add a slug of olive oil and some fresh rosemary and throw this on top.LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com1tag:blogger.com,1999:blog-29363233.post-46075289652441058882016-10-03T05:01:00.001-07:002016-10-03T05:01:03.228-07:00Mozerella with Roasted Tomatoes and Avocado<a href="http://3.bp.blogspot.com/-Ym0qvMauO78/V59dHKjV5NI/AAAAAAAABKE/sU_bZVqTj1cEZ9LxNm_bXJ_C1SC7etp0ACK4B/s1600/20160717_175627.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-Ym0qvMauO78/V59dHKjV5NI/AAAAAAAABKE/sU_bZVqTj1cEZ9LxNm_bXJ_C1SC7etp0ACK4B/s400/20160717_175627.jpg" width="400" /></a><br />
This lovely salad is a caprese salad for when the tomatoes you have are a bit less than amazing, which in Sweden more or less means all the time.<br />
<br />
<a href="http://1.bp.blogspot.com/-KbTI9fIheLE/V59gHQDCFdI/AAAAAAAABKs/2qh0EP_KkR46-SQOJI8ZQF8Ib5TIosYsgCK4B/s1600/20160717_175357.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-KbTI9fIheLE/V59gHQDCFdI/AAAAAAAABKs/2qh0EP_KkR46-SQOJI8ZQF8Ib5TIosYsgCK4B/s400/20160717_175357.jpg" width="400" /></a>Slicing the tomatoes and letting them grill in the oven intensifies their sweet flavor. Sometimes, I grill tomatoes like this as an accompaniment to steak or other grilled meat. This makes a perfect starter, or even main course for a light lunch or dinner.<br />
<br />
Serves 6 as a starter<br />
<br />
8 to 10 medium sized tomatoes<br />
one onion<br />
olive oil<br />
salt and pepper<br />
<br />
375 grams fresh mozzarella<br />
1 ripe avocado<br />
balsamic vinegar<br />
<br />
<a href="http://3.bp.blogspot.com/-2BzWNDgTtmY/V59ff0Gq-sI/AAAAAAAABKQ/zgbfLFNWUCAj6_HPB_Z9jva7MxYs9gSMgCK4B/s1600/20160717_164952.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="https://3.bp.blogspot.com/-2BzWNDgTtmY/V59ff0Gq-sI/AAAAAAAABKQ/zgbfLFNWUCAj6_HPB_Z9jva7MxYs9gSMgCK4B/s400/20160717_164952.jpg" width="400" /></a>Put your oven on its highest grill setting. Slice the tomatoes and lay on a baking tray. Slice the onion in wedges and throw those in. Drizzle with olive oil and sprinkle with salt and pepper. If the tomatoes are particularly unflavorful, you can even sprinkle on a bit of sugar. Spread the tomato and onion out in an even single layer. Grill the tomatoes for 15 to 25 minutes until they have charred edges. Let them cool to room temperature.<br />
<br />
<a href="http://4.bp.blogspot.com/-xou0cAFgNIw/V59fp8CDD0I/AAAAAAAABKY/ajW5O-BlkmcKB_zjn5LvtzljFzkWrAGxwCK4B/s1600/20160717_175345.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-xou0cAFgNIw/V59fp8CDD0I/AAAAAAAABKY/ajW5O-BlkmcKB_zjn5LvtzljFzkWrAGxwCK4B/s400/20160717_175345.jpg" width="400" /></a>When you are ready to eat, slice the mozzarella and lay the slices out on a serving platter. Peel and slice the avocado into wedges and lay them on top of the cheese and arrange around the platter. Sprinkle a bit of salt onto the avocado slices. Heap the grilled tomato and onion in the middle of the platter. Sprinkle the whole thing with a bit more olive oil, drizzle with balsamic vinegar and grind some fresh pepper over it. Serve with some crusty bread to mop up the juices.<br />
<a href="http://4.bp.blogspot.com/-RonhD3YzeYo/V59f1_Az8-I/AAAAAAAABKg/wd0JVovDuAsT1ayNdzyIrXdEpwSFunO9gCK4B/s1600/20160717_175646_20160801162103243.jpg" imageanchor="1"><img border="0" height="265" src="https://4.bp.blogspot.com/-RonhD3YzeYo/V59f1_Az8-I/AAAAAAAABKg/wd0JVovDuAsT1ayNdzyIrXdEpwSFunO9gCK4B/s400/20160717_175646_20160801162103243.jpg" width="400" /></a><br />
<br />LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com1tag:blogger.com,1999:blog-29363233.post-16961882552842950352016-09-23T08:20:00.002-07:002016-09-23T08:20:36.181-07:00How to cook Swedish Crayfish<a href="http://2.bp.blogspot.com/-S6s_Cyp620I/V-VFxLcGtfI/AAAAAAAABSI/xT0v0DkVxNEzf6lBb88C_ZQM-JbZ95NbQCK4B/s1600/20160921_193046_20160923163227366_1474641344995.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-S6s_Cyp620I/V-VFxLcGtfI/AAAAAAAABSI/xT0v0DkVxNEzf6lBb88C_ZQM-JbZ95NbQCK4B/s400/20160921_193046_20160923163227366_1474641344995.jpg" width="400" /></a>The other day, Gustaf asked me if I would go down to the lake and fish crayfish with him. When Gustaf was small, we would often go down to a creek near where we lived and catch crayfish. We only ever caught a few at a time, mainly for the fun of catching them, rather than for the eating. So, when he asked me this, I had visions of sitting for hours trying to catch some pesky crayfish by hand, and I politely declined the pleasure. <br />
<br />
<a href="http://1.bp.blogspot.com/-romdP-4Cu8M/V-VGUXGAAKI/AAAAAAAABSg/AQlgheRsZ5U7WkQE96tc0SEod5yroPIzgCK4B/s1600/20160919_150504_1474641344583.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-romdP-4Cu8M/V-VGUXGAAKI/AAAAAAAABSg/AQlgheRsZ5U7WkQE96tc0SEod5yroPIzgCK4B/s400/20160919_150504_1474641344583.jpg" width="400" /></a>So the next day, I was quite surprised when he went to pick up his haul of crayfish. He had obviously moved on in terms of technique because he had laid out a crayfish cage. He caught a bucket worth, 44 to be exact, of which he threw 10 back because they were too small.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<a href="http://4.bp.blogspot.com/-Xf7baWMZq3w/V-VGeCPol0I/AAAAAAAABSo/NKVG2CuvtTY2nF7fIJoyKxVa203zXvNwwCK4B/s1600/20160919_150957_1474641344793.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-Xf7baWMZq3w/V-VGeCPol0I/AAAAAAAABSo/NKVG2CuvtTY2nF7fIJoyKxVa203zXvNwwCK4B/s400/20160919_150957_1474641344793.jpg" width="400" /></a>When he proudly and happily came home with his bucket of crayfish, Farfar sprang into action. He showed Gustaf how to flavor the boiling water. He added salt, tasting periodically until it was sufficiently salty. Farfar whipped out a bag of frozen home grown crown dill, which is the flower of a fully grown dill plant and is traditionally used to flavor boiling water for seafood in Sweden. He threw in a few sugar cubes and then pronounced it ready. <br />
<br />
<a href="http://2.bp.blogspot.com/-08h7LXFigFk/V-VGk4QDsgI/AAAAAAAABSw/mchTpruenoIxYY_O6BJLvLIgWFFmAXKAwCK4B/s1600/20160919_153120_1474641344898.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-08h7LXFigFk/V-VGk4QDsgI/AAAAAAAABSw/mchTpruenoIxYY_O6BJLvLIgWFFmAXKAwCK4B/s400/20160919_153120_1474641344898.jpg" width="400" /></a>After the water was brought to boil, we threw in the crayfish. "All at once," admonished Farfar, annoyed when I tried to stop the action to take a picture, "otherwise the water cools and the last crayfish don't die immediately." The crayfish are boiled for a few minutes and then set out to cool in the cooking water. Two days later, we sat down to eat perfectly salty, sweet crayfish.<br />
<br />
Here's roughly how we did it, with a rough estimation of the measurements of sugar and salt that Farfar threw in:<br />
<br />
About 1 kilo freshwater crayfish (about 25 to 35, depending on size)<br />
2 teaspoons sugar<br />
about 3 liters water<br />
about 1.5 dl salt<br />
6 to 8 heads crown dill<br />
<br />
Take a large pot that will generously hold the crayfish and fill with water. Add salt until the water is as salty as sea water. Add sugar and crown dill. Bring the water to a boil. Add the crayfish. Put the lid on. Boil for about 7 to 8 minutes. Take off the stove and set aside with the lid on. Leave it to cool. Put the pot in the refrigerator and leave to sit, preferably overnight. It can keep a few days like this in the refrigerator.<br />
<br />
To eat a crayfish, take a crayfish in one hand. With your fingers, pry up the bodyshell where it hits the tail. It will come off, leaving the tail attached to the body and legs. Put your mouth on the naked body and suck the juices. Trust me, it tastes good. Check the shell to see if there is some good "butter" in there and eat it. Pull the body off off the tail. Flip the tail over and break the shell and pull the tail meat out. Eat it. This is the best part. If the claws are large, you can break the shell with your teeth and pull out the meat. Repeat.<br />
<br />
Eat the crayfish cold. The traditional accompaniments are a cold glass of schnapps and hard bread with cheese. Skål!<br />
<a href="http://2.bp.blogspot.com/-G6PQUDCP_Do/V-VGsX4tH0I/AAAAAAAABS4/BTWfy3XQDLUYEq2HP6ISB-TXpCZmt_CLACK4B/s1600/20160921_193441_20160923163124843_1474641345181.jpg" imageanchor="1"><img border="0" height="225" src="https://2.bp.blogspot.com/-G6PQUDCP_Do/V-VGsX4tH0I/AAAAAAAABS4/BTWfy3XQDLUYEq2HP6ISB-TXpCZmt_CLACK4B/s400/20160921_193441_20160923163124843_1474641345181.jpg" width="400" /></a>LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-5166456770826523332016-08-25T02:51:00.000-07:002016-08-25T02:51:30.771-07:00Coconut, Rum and Lime CakeThe flavors of a tropical summer holiday in a cake. Need I say more?<br />
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<a href="http://1.bp.blogspot.com/-TTHYLwak-SY/V59AxUY2gVI/AAAAAAAABIk/FNDbXqu6HX8-jzmlBBQ96gjVEbHDOls2wCK4B/s1600/20160731_135236.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-TTHYLwak-SY/V59AxUY2gVI/AAAAAAAABIk/FNDbXqu6HX8-jzmlBBQ96gjVEbHDOls2wCK4B/s400/20160731_135236.jpg" width="400" /></a></div>
<br />
The cake is a dense but fluffy with lots of texture from the shredded coconut. Although it seems fiddly to do a cake, syrup and frosting, it is actually easy to make. You can eliminate the frosting but do cover the cake in the lime syrup because it creates a more intense lime flavor. <br />
<br />
Cake:<br />
<br />
225 grams butter, at room temperature<br />
2.5 dl sugar<br />
1 teaspoon vanilla<br />
zest of 3 limes<br />
3 eggs<br />
4 dl flour<br />
2.5 dl dried flaked coconut + 3 tablespoons for pan<br />
2 teaspoons baking powder<br />
1 teapoon salt<br />
2 tablespoons rum<br />
<br />
Lime Syrup<br />
juice of 3.5 limes<br />
1/2 dl sugar<br />
<br />
Frosting<br />
100 grams butter, at room temperature<br />
100 grams cream cheese<br />
3 dl powdered sugar<br />
2 teaspoons rum<br />
zest of one lime, plus juice of half a lime<br />
<br />
<a href="http://1.bp.blogspot.com/-5Wy3DdZMfPs/V59A3_gMtKI/AAAAAAAABIs/y2bRT_20LjI9_Dsssn4N1p_lPMZ_hdG2ACK4B/s1600/20160731_110131.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-5Wy3DdZMfPs/V59A3_gMtKI/AAAAAAAABIs/y2bRT_20LjI9_Dsssn4N1p_lPMZ_hdG2ACK4B/s400/20160731_110131.jpg" width="400" /></a>Zest 4 limes and squeeze the juice. Set aside 1/4 of the lime zest for the frosting and a tablespoon of the lime juice.<br />
<br />
Turn on the oven to 175C (325F). Prepare your cake pan by rubbing it with butter. Throw in 3 tablespoons of shredded coconut and shake the pan so that the coconut evenly covers the bottom and side. This will both help the cake from sticking to the pan and create a nice crust. Set aside pan.<br />
<br />
<a href="http://4.bp.blogspot.com/-qYZ35s-IAgg/V59A813fCiI/AAAAAAAABI0/_jevG2jXsucsEMIESyWQFWxp_rf_bV0-wCK4B/s1600/20160731_112341.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="223" src="https://4.bp.blogspot.com/-qYZ35s-IAgg/V59A813fCiI/AAAAAAAABI0/_jevG2jXsucsEMIESyWQFWxp_rf_bV0-wCK4B/s400/20160731_112341.jpg" width="400" /></a>In a large mixing bowl, mix the butter, sugar, vanilla, and rum together until light and fluffy. Add in the lime zest, flour, salt, and baking powder. Beat carefully until all the dry ingredients have been incorporated but do not overmix. Add in the coconut and stir until it is evenly distributed through batter. Pour the batter into the prepared pan and bake in the oven from 35 to 45 minutes. The cake will be brown and top and a toothpick will come out clean when it is done.<br />
<br />
While the cake is baking, make the lime syrup. Take the juice of 3.5 limes and add 1/2 dl sugar into a small pot. Put on the stove and bring the lime juice to boiling. Take the pot off the stove and set it aside to cool.<br />
<br />
When the cake is out of the oven, take a fork or toothpick and poke holes all over the top. Spoon over the lime syrup, trying to cover the cake evenly. Set the cake aside to cool.<br />
<br />
When the cake is cool, make the frosting. Whip the cream cheese and butter together in a bowl. Add in about a third of the powdered sugar, the rum, and about half of the lime juice. Whip together and add in the rest of the sugar. The frosting should lighten in color and get very fluffy. If you wish the frosting to be stiff (if you want to pipe it onto the cake and have it hold its shape), then you will need to add more sugar. I like it looser and I just spoon it on top of the cake. Adjust the lime juice and to your liking, remembering that the more liquid you add, the looser the consistency of the frosting.<br />
<br />
<a href="http://4.bp.blogspot.com/-jvmyZjNWB_I/V59BGmzUSII/AAAAAAAABI8/kwKQ0Q2PJLMni-IEBJHPNiJRj79az9_RwCK4B/s1600/20160731_135052.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="273" src="https://4.bp.blogspot.com/-jvmyZjNWB_I/V59BGmzUSII/AAAAAAAABI8/kwKQ0Q2PJLMni-IEBJHPNiJRj79az9_RwCK4B/s400/20160731_135052.jpg" width="400" /></a>Unmold the cake and put it on a serving plate. Smooth the frosting over the top of the cake only, letting the sides of the cake show.<br />
<br />
Store leftover cake in the refrigerator.<br />
<br />
<br />LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-56383992950047125432016-08-11T03:14:00.001-07:002016-08-11T03:14:12.654-07:00Plättar (Little Swedish Pancakes)<a href="http://1.bp.blogspot.com/-oIldemViNjk/V6j1LDyWRTI/AAAAAAAABQs/j8_vzI3pqX8923aMBwgJNRSAub8je4H5gCK4B/s1600/20160808_103557.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-oIldemViNjk/V6j1LDyWRTI/AAAAAAAABQs/j8_vzI3pqX8923aMBwgJNRSAub8je4H5gCK4B/s400/20160808_103557.jpg" width="400" /></a><span style="color: #333333; font-family: "oxygen" , sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 25.5px;">Earlier this year I discovered an iron pan with seven round shallow </span><span style="font-size: 15px; line-height: 25.5px;">depressions in my father-in-law's cupboard, a <i>plättjärn</i>. I love old fashioned Swedish cooking, so I immediately started looking up recipes for little pancakes. Of course, my beloved <a href="https://www.amazon.co.uk/Art-Home-Cooking-Leif-Mannerstrom/dp/9151850257/ref=sr_1_1?ie=UTF8&qid=1470690235&sr=8-1&keywords=the+art+of+home+cooking++mannerstrom" target="_blank">Mannerström</a> came up trumps. He had a perfect recipe. </span></span><br />
<a href="http://2.bp.blogspot.com/-Qvb2dY4_6nU/V6j1giV5GXI/AAAAAAAABQ0/m4cJk8iO5TQmkOSYDBXPM0XUILilRqaLQCK4B/s1600/20160808_103326_001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-Qvb2dY4_6nU/V6j1giV5GXI/AAAAAAAABQ0/m4cJk8iO5TQmkOSYDBXPM0XUILilRqaLQCK4B/s400/20160808_103326_001.jpg" width="400" /></a><span style="color: #333333; font-family: "oxygen" , sans-serif;"><span style="font-size: 15px; line-height: 25.5px;">These little pancakes are extremely tender and delicate, with a lovely slightly crispy exterior. Do cook these on a cast iron pan. If you try to cook them on a regular pan, the pan will not get hot enough to make the lovely exterior. </span></span><br />
<span style="color: #333333; font-family: "oxygen" , sans-serif;"><span style="font-size: 15px; line-height: 25.5px;"><br /></span></span>
<a href="http://4.bp.blogspot.com/-DqPx039SYHA/V6j2FhVzTTI/AAAAAAAABQ8/fzSPOv-_nUkW8pqD6Qfz6aEAXEkbWDcGACK4B/s1600/20160808_102446.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-DqPx039SYHA/V6j2FhVzTTI/AAAAAAAABQ8/fzSPOv-_nUkW8pqD6Qfz6aEAXEkbWDcGACK4B/s400/20160808_102446.jpg" width="400" /></a><span style="color: #333333; font-family: "oxygen" , sans-serif;"><span style="font-size: 15px; line-height: 25.5px;"></span></span><br />
<span style="color: #333333; font-family: "oxygen" , sans-serif;"><span style="color: #333333; font-family: "oxygen" , sans-serif;"><span style="font-size: 15px; line-height: 25.5px;"><br /></span></span></span>
<span style="color: #333333; font-family: "oxygen" , sans-serif;">In Sweden, these would be dessert, not breakfast. I like them for both dessert and breakfast. My friend Aiai and I made these pancakes this summer and the kids lined up. They are served with whipped cream and jam.</span><br />
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<span style="background-color: white; color: #333333; font-family: "oxygen" , sans-serif; font-size: 15px; line-height: 25.5px;">Serves 3 to 4</span><br />
<span style="background-color: white; color: #333333; font-family: "oxygen" , sans-serif; font-size: 15px; line-height: 25.5px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "oxygen" , sans-serif; font-size: 15px; line-height: 25.5px;">3 eggs</span><br />
<span style="background-color: white; color: #333333; font-family: "oxygen" , sans-serif; font-size: 15px; line-height: 25.5px;">1.5 dl flour</span><br />
<span style="background-color: white; color: #333333; font-family: "oxygen" , sans-serif; font-size: 15px; line-height: 25.5px;">2 dl cream</span><br />
<span style="background-color: white; color: #333333; font-family: "oxygen" , sans-serif; font-size: 15px; line-height: 25.5px;">1 dl water</span><br />
<span style="color: #333333; font-family: "oxygen" , sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 25.5px;">50 grams butter</span></span><br />
<span style="background-color: white; color: #333333; font-family: "oxygen" , sans-serif; font-size: 15px; line-height: 25.5px;">1 tablespoon sugar</span><br />
<span style="background-color: white; color: #333333; font-family: "oxygen" , sans-serif; font-size: 15px; line-height: 25.5px;">a pinch of salt</span><br />
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</div>
<a href="http://3.bp.blogspot.com/-c_oBb2CYh30/V6j2vdobylI/AAAAAAAABRM/U2CB_0RAPJItAJUc64bWd__arv4rTYmgACK4B/s1600/20160808_103300_002.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-c_oBb2CYh30/V6j2vdobylI/AAAAAAAABRM/U2CB_0RAPJItAJUc64bWd__arv4rTYmgACK4B/s400/20160808_103300_002.jpg" width="400" /></a><span style="background-color: white; color: #333333; font-family: "oxygen" , sans-serif; font-size: 15px; line-height: 25.5px;">Melt the butter in the microwave or in a small pot on the stove. Set aside to cool. In a medium bowl, beat the 3 eggs. Add the flour and sitr until mixed. Add the cream water, sugar and salt and stir until you have a smooth batter. Add the butter and stir until the butter is fully incorporated into the batter.</span><br />
<span style="background-color: white; color: #333333; font-family: "oxygen" , sans-serif; font-size: 15px; line-height: 25.5px;"><br /></span>
<a href="http://4.bp.blogspot.com/-Nygnqjjvlls/V6j2-GVN_vI/AAAAAAAABRU/jGvS28hOI-U6ASu1jeOsBNFM6wmzTxxBACK4B/s1600/20160808_103645_001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-Nygnqjjvlls/V6j2-GVN_vI/AAAAAAAABRU/jGvS28hOI-U6ASu1jeOsBNFM6wmzTxxBACK4B/s400/20160808_103645_001.jpg" width="400" /></a><span style="background-color: white;"><span style="color: #333333; font-family: "oxygen" , sans-serif;"><span style="font-size: 15px; line-height: 25.5px;">Heat a cast iron pan on medium heat, preferably a Swedish plättjärn. Melt a little butter onto the pan and pour in enough batter to just fill the pancake depressions. Alternatively, you can make little pancakes using about a tablespoon of batter. Cook until golden brown and then flip and cook on the other side. Serve with jam and whipped cream.</span></span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: "oxygen" , sans-serif;"><span style="font-size: 15px; line-height: 25.5px;"><a href="http://2.bp.blogspot.com/-2vM9grFK3Rw/V6j3ZI2fVjI/AAAAAAAABRk/W0jFXHJP4FgU0YZdZ6U2lHRmxJlme1WgQCK4B/s1600/20160808_103728.jpg" imageanchor="1"><img border="0" height="225" src="https://2.bp.blogspot.com/-2vM9grFK3Rw/V6j3ZI2fVjI/AAAAAAAABRk/W0jFXHJP4FgU0YZdZ6U2lHRmxJlme1WgQCK4B/s400/20160808_103728.jpg" width="400" /></a></span></span></span>LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com2tag:blogger.com,1999:blog-29363233.post-64351408320397599372016-08-08T02:59:00.000-07:002016-08-08T02:59:43.334-07:00Falkenberg Cakes (Falkenbergare)<br />
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<a href="http://4.bp.blogspot.com/-nk8ek-IXFmE/V6D--TqcnqI/AAAAAAAABMY/bxA-GcYXVcQSnlK8FoQxuZbDBvcl5wT4wCK4B/s1600/20160802_201834.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="348" src="https://4.bp.blogspot.com/-nk8ek-IXFmE/V6D--TqcnqI/AAAAAAAABMY/bxA-GcYXVcQSnlK8FoQxuZbDBvcl5wT4wCK4B/s400/20160802_201834.jpg" width="400" /></a></div>
There is an amazing bakery called <a href="http://www.stalboms.se/" target="_blank">Stålbloms</a> down near my summer house on the west coast of Sweden. All of their cakes are gorgeous and delicious. Their Princess Cake is divine. They make the best Semlor that I have ever tasted, a cardamom flavored bun that is filled with marzipan and whipped cream and only served during the Spring. It always amazes me that this bakery, in a little town in the countryside, rivals the best bakeries in Stockholm.<br />
<br />
<a href="http://2.bp.blogspot.com/-wJl7_prxYI8/V6EAMLjaW3I/AAAAAAAABNU/0brsGnDaSf85qBHVmCbgSawQw4VsIBNbQCK4B/s1600/20160802_174901.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="313" src="https://2.bp.blogspot.com/-wJl7_prxYI8/V6EAMLjaW3I/AAAAAAAABNU/0brsGnDaSf85qBHVmCbgSawQw4VsIBNbQCK4B/s400/20160802_174901.jpg" width="400" /></a>While all of their cakes are memorable, there is one that I dream about. It is an unassuming plain little cake topped with a glaze and sprinkling of candied orange peel. Even if I am tempted by one of the more glorious looking cakes to eat for my fika, which I love to take in their pretty garden, I buy one of these to take home with me and eat slowly while gazing out at the sea.<br />
<a href="http://1.bp.blogspot.com/-EHxmDuEqklo/V6EAfV5UT4I/AAAAAAAABNo/vpCbQbKJj70AW5mNZY8ZwT1eenyFVjzLACK4B/s1600/20160802_175218.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="235" src="https://1.bp.blogspot.com/-EHxmDuEqklo/V6EAfV5UT4I/AAAAAAAABNo/vpCbQbKJj70AW5mNZY8ZwT1eenyFVjzLACK4B/s400/20160802_175218.jpg" width="400" /></a>They call these cakes Falkenbergare, after the name of the town Falkenberg, where Stålbloms was founded. These cakes are sticky and dense, almost custardy. They are rich but not cloying. The combination of almond and orange is delectable. I have googled the name of this cake several times and I have kept an eye out for these cakes at every bakery that I visit. But I have never found a mention of them on the internet or seen them at any other bakery.<br />
<a href="http://2.bp.blogspot.com/-Y87vSF4a7JA/V6EDFSSBw5I/AAAAAAAABO8/w1xXgH8o2L8Vc2dNksBgiXBGxGrNLhHxwCK4B/s1600/20160802_201807.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-Y87vSF4a7JA/V6EDFSSBw5I/AAAAAAAABO8/w1xXgH8o2L8Vc2dNksBgiXBGxGrNLhHxwCK4B/s400/20160802_201807.jpg" width="400" /></a><br />
This summer, I was excited to notice that they had a cookbook for sale. I eagerly looked through it to see if they had published a recipe for my beloved cake...and YES! So, now I can have these wonderful cakes any time I like, and so can you. Here is the recipe, slightly modified from the original:<br />
<br />
Makes about 15 cakes<br />
<br />
<b>Cake:</b><br />
<a href="http://1.bp.blogspot.com/-ySGf7SxYdo4/V6D_ZibQg3I/AAAAAAAABMo/Zn9WEN02LV8dlZ4S5PSnn5tRzYHovl2igCK4B/s1600/20160802_174451.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://1.bp.blogspot.com/-ySGf7SxYdo4/V6D_ZibQg3I/AAAAAAAABMo/Zn9WEN02LV8dlZ4S5PSnn5tRzYHovl2igCK4B/s320/20160802_174451.jpg" width="320" /></a>250 grams butter at room temperature<br />
500 grams marzipan (mandelmassa)*<br />
1 tablespoon potato flour or cornstarch<br />
5 eggs<br />
<br />
<b>Glaze:</b><br />
About 4 dl powdered sugar<br />
Zest of one orange<br />
Juice of about half an orange<br />
Candied orange peel, to garnish<br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-t60pj1myfa8/V6EECynkAxI/AAAAAAAABPQ/OIKMiF50f6QcXczx8eM1IS6ew7NiaEqMgCK4B/s1600/20160802_180520.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-t60pj1myfa8/V6EECynkAxI/AAAAAAAABPQ/OIKMiF50f6QcXczx8eM1IS6ew7NiaEqMgCK4B/s400/20160802_180520.jpg" width="400" /></a>Preheat the oven to 190C (375F). Butter a muffin pan or other small cake forms. Grate the marzipan to make it easier to incorporate into the butter. Put the marzipan and butter into a large bowl and mix with an electric mixer until it is well mixed and creamy. <br />
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<a href="http://4.bp.blogspot.com/-LaNpvP0aao8/V6EEfXG3yXI/AAAAAAAABPc/Y5ywbiU8wq8vAgHgXcnSVcGHQKXl64DCwCK4B/s1600/20160802_181320_001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="223" src="https://4.bp.blogspot.com/-LaNpvP0aao8/V6EEfXG3yXI/AAAAAAAABPc/Y5ywbiU8wq8vAgHgXcnSVcGHQKXl64DCwCK4B/s400/20160802_181320_001.jpg" width="400" /></a>Add in the potato flour (or cornstarch) and the eggs, one at a time, mixing until each egg is well incorporated. The batter will become lighter and fluffy with each additional egg, but still be very thick. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0DSL9b8-Ghc/V6ECXxyRq4I/AAAAAAAABOo/tbemq1p9sfUuRFyopr-M3ETd94q1ksleACK4B/s1600/20160802_183228.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-0DSL9b8-Ghc/V6ECXxyRq4I/AAAAAAAABOo/tbemq1p9sfUuRFyopr-M3ETd94q1ksleACK4B/s400/20160802_183228.jpg" width="400" /></a></div>
Divide the cake batter into the muffin tin or forms, filling each form almost full. Bake in the oven for 12 to 15 minutes until browned on top and a toothpick comes out clean. Take the cakes out of the oven and let cool.<br />
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<a href="http://3.bp.blogspot.com/-gg44b6WZgp4/V6ECJ9Qo-lI/AAAAAAAABOY/MNkJYqt3KogD-1IwTH06578x6MK7E2nXgCK4B/s1600/20160802_182212.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-gg44b6WZgp4/V6ECJ9Qo-lI/AAAAAAAABOY/MNkJYqt3KogD-1IwTH06578x6MK7E2nXgCK4B/s400/20160802_182212.jpg" width="400" /></a><br />
While the cakes bake, you can make the glaze. Put the powdered sugar in a bowl with the orange zest. Add in some orange juice, a few drops at a time and stir until the glaze feels thick enough to spread easily but not so thin as to be drippy.<br />
<br />
When the cakes are cool, unmold them and top each cake with a spoonful of the glaze and spread the glaze around the top. Sprinkle some candied orange peel on top of each cake. Eat reflectively and slowly, preferably while staring out at the sea.<br />
<a href="http://1.bp.blogspot.com/-9tJ5VQqMliY/V6ECRxpOspI/AAAAAAAABOg/NqdOHheQIbAqVLB4eoGYx_XcZUbUk6_OQCK4B/s1600/20160802_193720.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="282" src="https://1.bp.blogspot.com/-9tJ5VQqMliY/V6ECRxpOspI/AAAAAAAABOg/NqdOHheQIbAqVLB4eoGYx_XcZUbUk6_OQCK4B/s400/20160802_193720.jpg" width="400" /></a><br />
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* This cake calls for a marzipan that is 50/50 sugar and almonds. In Sweden, this mixture is called mandelmassa or almond paste. Marzipan in Sweden is more sugar than almonds about 60/40. <br />
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<br />LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com1tag:blogger.com,1999:blog-29363233.post-61520313689446311532016-08-05T11:08:00.000-07:002016-08-05T11:08:46.688-07:00Kladdkaka “Sticky Cake”<a href="http://3.bp.blogspot.com/-sOLGVcEk-Go/V59Y5mMDHsI/AAAAAAAABJQ/sCUvOAnqJq4FacH9uYR_NTHUWA5E02kuACK4B/s1600/20160722_202035.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-sOLGVcEk-Go/V59Y5mMDHsI/AAAAAAAABJQ/sCUvOAnqJq4FacH9uYR_NTHUWA5E02kuACK4B/s400/20160722_202035.jpg" width="400" /></a>This cake is a Swedish classic and it can
be found in most cafés, is served frequently for dessert at parties, and a
quick version can be found in the freezer section of the grocery store. It is very similar to an American brownie in
texture, being slightly sticky in the center.
Like a brownie, it can easily be overcooked, in which case it will be a
more ordinary chocolate cake, still delicious, but not a kladdkaka! This version is from Lelia Lindholm, a Swedish baker, whose <a href="http://www.amazon.com/Piece-Cake-Leila-Lindholm/dp/1780094531/ref=sr_1_sc_2?ie=UTF8&qid=1426943723&sr=8-2-spell&keywords=lelia+lindholm" target="_blank">cookbook</a> is one of my favorites. It is a simple recipe and is the best version of this cake that I have tasted.<br />
<br />
<a href="http://3.bp.blogspot.com/-JwQm_CazPhw/V59ZCOrxmiI/AAAAAAAABJY/PQfxyklacecUkbXdFGqIaOdstkm9pUvMwCK4B/s1600/20160722_182445.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="https://3.bp.blogspot.com/-JwQm_CazPhw/V59ZCOrxmiI/AAAAAAAABJY/PQfxyklacecUkbXdFGqIaOdstkm9pUvMwCK4B/s400/20160722_182445.jpg" width="400" /></a>It is so simple, that have relinquished the baking of this cake to my son Oscar. Oscar and his friend Konrad whipped up the batch in these photos and had a great time doing it.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">50 grams butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ deciliter cooking oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 deciliters sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 deciliter granulated brown sugar (raw
sugar)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2.5 deciliters flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">4 teaspoons cocoa powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 teaspoons baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
1 teaspoon vanilla (or
vanilla sugar)<o:p></o:p></div>
<div class="MsoNormal">
<span lang="EN-GB">1 pinch
salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">50 grams
dark chocolate (use a good eating
chocolate here)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VBRITLU4dVA/V59ZM_Nwh-I/AAAAAAAABJg/GLMzhDXfYgkc5PdPXvMkCCOlrS_zGFi4QCK4B/s1600/20160722_181850.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://1.bp.blogspot.com/-VBRITLU4dVA/V59ZM_Nwh-I/AAAAAAAABJg/GLMzhDXfYgkc5PdPXvMkCCOlrS_zGFi4QCK4B/s400/20160722_181850.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get into all the nooks and crannies when buttering the pan.</td></tr>
</tbody></table>
</div>
<div class="MsoNormal">
<span style="text-align: center;">Put the butter in a bowl and melt it in the microwave, usually about one minute. When the butter is melted, mix with the cooking oil, and set aside</span></div>
<div class="MsoNormal">
<span lang="EN-GB">In another
bowl, beat the eggs, and two types of sugar until the mixture is light and
fluffy. Stir in the butter and oil
mixture. Add the flour, baking powder,cocoa
powder, vanilla, and salt and stir the batter until well incorporated.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bB5XFwwkzlg/V59ZS8t97HI/AAAAAAAABJo/0OcZESOCJNkJ-4mnRgSS5MmmaDtgrpTnwCK4B/s1600/20160722_182532.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://2.bp.blogspot.com/-bB5XFwwkzlg/V59ZS8t97HI/AAAAAAAABJo/0OcZESOCJNkJ-4mnRgSS5MmmaDtgrpTnwCK4B/s400/20160722_182532.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This recipe makes one cake but the boys doubled it.</td></tr>
</tbody></table>
<span lang="EN-GB">Pour the
mixture into the prepared cake pan. Chop
the dark chocolate into small pieces and sprinkle over the cake batter.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Bake the
cake for about 30 minutes. When testing
the cake, it should be still sticky in the center. The cake will puff up, but then as it cools it will fall in the middle. This is totally normal, so don't freak out.<o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-EzAyhnQJmdA/V59Z-_RhffI/AAAAAAAABJ0/ROmfsgulsyslXVrBnLHmNRtpCsVFecpcgCK4B/s1600/20160722_202022.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-EzAyhnQJmdA/V59Z-_RhffI/AAAAAAAABJ0/ROmfsgulsyslXVrBnLHmNRtpCsVFecpcgCK4B/s400/20160722_202022.jpg" width="400" /></a><br />
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<span lang="EN-GB">Serve with
whipped cream.<o:p></o:p></span></div>
LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-5399914378173261432016-08-02T13:08:00.000-07:002016-08-02T13:08:03.193-07:00Juniper Smoked Scallops<a href="http://4.bp.blogspot.com/-W0qM8PjHG7s/V5961sD80OI/AAAAAAAABLA/GTO6wsGVwS49OzelyQWyI0qtkL5MfQCEQCK4B/s1600/20160718_183606.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-W0qM8PjHG7s/V5961sD80OI/AAAAAAAABLA/GTO6wsGVwS49OzelyQWyI0qtkL5MfQCEQCK4B/s400/20160718_183606.jpg" width="400" /></a>This seems to be the summer when I write about <a href="http://faviken.com/" target="_blank">Fäviken</a>, the famous restaurant near Åre in Sweden, even though my one meal there was a couple of years ago. I just posted the recipe for a <a href="http://dinnerisready.blogspot.se/2016/07/foraging-meadowsweet-alggrass-cordial.html" target="_blank">meadowsweet cordial</a> that was inspired by Fäviken, and now this. Among the many memorable dishes were the fattest scallops that I have ever seen, served in its shell. The waitor informed us that they were fresh from Norway, which is less than 50km away. The next summer after we ate at Fäviken, there were fresh scallops in their shells at the fishmonger. They were expensive, but we had to try to recreate this dish, or to be more precise, Peter had to recreate the dish, grilling and seafood being part of his manly terrain.<br />
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<a href="http://4.bp.blogspot.com/-gPUehgI9_BA/V597zvNQOsI/AAAAAAAABLs/l1DwLib6GoU3gWV2hzIwE-FzB9TWd_pNwCK4B/s1600/20160718_182859_20160801165116503.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" src="https://4.bp.blogspot.com/-gPUehgI9_BA/V597zvNQOsI/AAAAAAAABLs/l1DwLib6GoU3gWV2hzIwE-FzB9TWd_pNwCK4B/s400/20160718_182859_20160801165116503.jpg" width="400" /></a>It has become an annual ritual of summer for us to eat these scallops, whenever we can get scallops on the shell at the market, which is not that often. I had thought about putting it on my blog, but cleaning the scallops is time consuming and a bit much for your average cook, and, in fact, I have never done it, only watched Peter. This year, Gustaf requested these scallops for his birthday dinner. We were unable to get the scallops on the shell, so we decided to try make the dish using frozen scallops. The result was splendid, cheaper, and so so easy. Now, Faiviken's version, as I recall, was delicate, with just a smidge of butter, and a whisper of smoke. Peter's version is more. More butter, more smoke. And I think it is even better than the original.<br />
<br />
<a href="http://4.bp.blogspot.com/-K0IkMbyVpiw/V596_NOWYSI/AAAAAAAABLI/fa_jRKiT0Z4740BSp3vhrLPyUyxepuEswCK4B/s1600/20160718_183044_001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="242" src="https://4.bp.blogspot.com/-K0IkMbyVpiw/V596_NOWYSI/AAAAAAAABLI/fa_jRKiT0Z4740BSp3vhrLPyUyxepuEswCK4B/s400/20160718_183044_001.jpg" width="400" /></a>The dish just requires three ingredients: scallops, butter, and juniper. Somehow, when the scallops meet the butter and both are infused with the aromatic smoke from the juniper, the results are much much greater than you would believe. The buttery juices are delectable and must be soaked up in lots of crusty bread or a spoon, if you are greedy. <br />
<br />
This recipe is more of a method than an exact science.<br />
<a href="http://1.bp.blogspot.com/-W8CsNbPekKQ/V599Ly-c7VI/AAAAAAAABME/yvjXI635jbER1q3i7DCMk2w3c7NCC5BYACK4B/s1600/20160718_181907.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://1.bp.blogspot.com/-W8CsNbPekKQ/V599Ly-c7VI/AAAAAAAABME/yvjXI635jbER1q3i7DCMk2w3c7NCC5BYACK4B/s400/20160718_181907.jpg" width="400" /></a><br />
Gather an armful of juniper. This is a common plant, so you probably have a <a href="https://en.wikipedia.org/wiki/Juniper" target="_blank">juniper tree</a> growing near you somewhere. You can identify them by their blueish purple berries which can be picked and used to flavor wild game dishes, a commong flavoring here in Sweden.<br />
<br />
Allow 2 to 3 large scallops per person, for a starter, more if you are serving these as your main course. You can use fresh or frozen, the largest that you can find. I found mine at the local ICA store in the frozen section, about 30 scallops in one bag. If you are in the USA, Costco has excellent frozen scallops and I recomend those unless you have a really good trusted fishmonger.<br />
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Light an outdoor grill with charcoal. While the coals are heating, you can prepare the scallops. Get ready copious amounts of butter.<br />
<br />
<a href="http://4.bp.blogspot.com/-QlG0RbK2DgY/V597QtHIOkI/AAAAAAAABLQ/PjnDC1fmYm4JLyOy2QCZfB7T2R2JejicgCK4B/s1600/20160718_182144.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://4.bp.blogspot.com/-QlG0RbK2DgY/V597QtHIOkI/AAAAAAAABLQ/PjnDC1fmYm4JLyOy2QCZfB7T2R2JejicgCK4B/s400/20160718_182144.jpg" width="400" /></a>Find a cast iron pan or something that will take the heat of a grill and has some edges to capture the juice. We used a Swedish pancake pan, which has convenient depressions. On a cast iron pan, arrange large splodges of butter--more than you think necessary. Then double that amount. Lay the mussels on top of the butter.<br />
<br />
<a href="http://4.bp.blogspot.com/-YkjZTnbbHTU/V597ibkhfII/AAAAAAAABLk/YlmsGzFD1u8poYrKqZg1QxVD1Wyd-7m4ACK4B/s1600/20160718_182743.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://4.bp.blogspot.com/-YkjZTnbbHTU/V597ibkhfII/AAAAAAAABLk/YlmsGzFD1u8poYrKqZg1QxVD1Wyd-7m4ACK4B/s400/20160718_182743.jpg" width="400" /></a>When the grill is hot, throw the juniper onto it. It will start smoking immediately. Alot of smoke. Put the rack down and then put the pan with the mussels on top. Put the lid on the grill. Let the mussels cook for a couple of minutes until the butter is melted and slightly bubbling. The mussels will taken on some color from the smoke.<br />
<a href="http://1.bp.blogspot.com/-a3m1-FEKxMM/V598A7bQr4I/AAAAAAAABL4/_9P8-ubtXlAzCHQrjA-ZCtT1uhwekhTjwCK4B/s1600/20160718_183609.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-a3m1-FEKxMM/V598A7bQr4I/AAAAAAAABL4/_9P8-ubtXlAzCHQrjA-ZCtT1uhwekhTjwCK4B/s400/20160718_183609.jpg" width="400" /></a><br />
<br />
Serve immediately, spooning the juices over the scallops with lots of crusty bread to soak up the flavored buttery juices. Don't be shy about dipping your bread into any juices that might remain in the pan. Try not to fight over it.<br />
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<br />LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-83054432878869184262016-08-01T05:18:00.001-07:002016-08-02T11:48:13.327-07:00Rhubarb and Red Currant Pie with a Lattice Crust<div class="MsoNormal" style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.2px;">
<a href="http://2.bp.blogspot.com/-xFZWuReGNRk/V586H8mdvdI/AAAAAAAABGM/BNv8KJSU_IEE3whGzdnrw2e3OvYaBE19ACK4B/s1600/20160718_210823.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-xFZWuReGNRk/V586H8mdvdI/AAAAAAAABGM/BNv8KJSU_IEE3whGzdnrw2e3OvYaBE19ACK4B/s400/20160718_210823.jpg" width="400" /></a>My son Gustaf is a big pie lover. He loves it so much that he has pie every year for his birthday instead of cake. Rhubarb is one of his favorites, which is lucky since it is in season during his birthday. At our summer house, I have planted a rhubarb on a sunny hillside where it basically grows without any care from me. Every now and then I think about weeding it and then usually decide to do something else. Depending on the kind of rhubarb you have, the pie filling can turn out to be a greenish shade. To tip the filling over to red, it is traditional to add strawberries. This year, I decided to add red currants, which I have in the garden. This turned out to be an inspired choice because the red currants do not overpower the rhubarb flavor and they give a spectacular color. They also contain a lot of pectin which helps the filling set.<br />
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Because I made this as a birthday pie, I decided to use a lattice crust, to give it an extra special feeling. I think you will agree, that the lattice looks gorgeous with the red fruit filling peeking through. It is actually very easy to make a lattice crust with this method, which I show in photographs, although of course it does take more time. I got this method from the amazing <a href="https://www.amazon.com/Pie-Tried---True-Delicious-Homemade-ebook/dp/B002BCFRK8/ref=sr_1_3?s=books&ie=UTF8&qid=1470051505&sr=1-3&keywords=pie" target="_blank">Pie</a> by Ken Haedrick. I highly reccomend this book if you are interested in pie.<br />
<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;"><br /></span>
<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;"><b><br /></b></span>
<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;"><b>Classic all butter pie crust </b></span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;"><b>(2 crusts)</b></span><span lang="EN-GB" style="font-size: 12pt; line-height: 17.12px;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">3 cups flour (350 grams)</span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">1 tablespoon sugar</span><span lang="EN-GB" style="font-size: 12pt; line-height: 17.12px;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">½ teaspoon salt</span><span lang="EN-GB" style="font-size: 12pt; line-height: 17.12px;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">1 cup (2 sticks/225 grams) cold butter, cut into small pieces</span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">½ cup (8 tablespoons) cold water</span><span lang="EN-GB" style="font-size: 12pt; line-height: 17.12px;"><o:p></o:p></span></div>
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<strong><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 17.12px;">With a food processor:</span></strong><span lang="EN-GB" style="font-size: 12pt; line-height: 17.12px;"><o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-2HbTcpV1fiE/V586Qqx-L7I/AAAAAAAABGU/fMScUpAqybYQGaf77R3xkYHlC09tiqs_wCK4B/s1600/20160718_103115.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-2HbTcpV1fiE/V586Qqx-L7I/AAAAAAAABGU/fMScUpAqybYQGaf77R3xkYHlC09tiqs_wCK4B/s400/20160718_103115.jpg" width="400" /></a><span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">Put the flour, sugar and salt into a food processor and pulse several times to mix. Add half of the butter to the mixture and pulse 6 or so times. Fluff up the mixture with a fork, making sure to get all around the sides. Add the rest of the butter and pulse again about 6 times. Fluff with a fork again. Add about half of the water and pulse 6 times. Fluff again. Add the final half of the water and pulse 6 times. When it is ready, it will be starting to form some clumps. Don’t let it completely form a big ball, because you will over process it. You want the butter to be in tiny pieces, not completely amalgamated. It is the process of the butter melting and steam forming in the dough that makes the pie dough flakey.</span><span lang="EN-GB" style="font-size: 12pt; line-height: 17.12px;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">Turn the dough out into a big bowl and knead once or twice, just so the dough comes together in a big ball. Divide the mixture into two even sized balls. Wrap each ball in plastic wrap, flattening them out while you wrap. Put the balls in the refrigerator for at least one hour. You can also freeze the dough now, if you want to save it for a later use. </span><span lang="EN-GB" style="font-size: 12pt; line-height: 17.12px;"><o:p></o:p></span></div>
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<strong><span lang="EN-US" style="font-family: "calibri" , sans-serif; font-size: 12pt; line-height: 17.12px;">By hand:</span></strong><span lang="EN-GB" style="font-size: 12pt; line-height: 17.12px;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">If you do not have a word processor, you can do it by hand. After adding the butter and shortening, use your fingers to smear the butter into the flour. After a bit, you will find the mixture resembling a coarse crumble. Try to work it quickly so that the butter doesn’t melt and don’t overwork the dough. It should not be smooth and even, but have little blotches of butter in it. Add the water and mix the dough, kneading it a few times, just enough so that the dough holds together and can form a ball. </span><span style="font-size: 16px; line-height: 17.12px;">Divide the mixture into two even sized balls. Wrap each ball in plastic wrap, flattening them out while you wrap. Put the balls in the refrigerator for at least one hour. You can also freeze the dough now, if you want to save it for a later use. </span></div>
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<span style="font-size: 16px; line-height: 17.12px;"><b>Rolling the crust:</b></span></div>
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<span style="font-size: 12pt; line-height: 17.12px;">Take the ball of dough out of the refrigerator about 15 minutes before you want to use it to let it warm up a little bit. On a floured pastry cloth or floured piece of wax paper, roll out one of the pieces of dough, large </span><span style="font-size: 16px; line-height: 17.12px;">enough to fit your pie pan. Because the dough is cold, it will have a tendency to crack, so don't roll with too much pressure at the beginning. If the dough is not yet malleable enough to roll, just leave out for another 10 minutes and try again.</span></div>
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<span style="font-size: 16px; line-height: 17.12px;"><br /></span><span style="font-size: 16px; line-height: 17.12px;">Roll the dough over your rolling pin and lift it onto your pan. Smooth the dough out into the pan, leaving the excess dough hanging over the edge of the pan. Stick the prepared crust into the freezer while you prepare the filling. Freezing the crust helps it from getting soggy in the beginning of the baking and also helps to protect the crust when you are putting the filling.</span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;"><b>Rhubarg and Red Currant Filling:</b></span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">about 700 grams of rhubarb (3 to 4 large stalks)</span></div>
<div style="font-size: 13px; line-height: 18.2px;">
<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">about 150 grams red currants (about a cup)</span></div>
<div style="font-size: 13px; line-height: 18.2px;">
<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">about 325 grams sugar (1 1/2 cup)</span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">a teaspoon ground cardamum</span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">a teaspoon ground cinnamon</span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">a pinch of salt</span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">5 tablespoons flour</span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;"><br /></span></div>
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<span style="font-size: 16px; line-height: 17.12px;"></span><br /></div>
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<a href="http://4.bp.blogspot.com/-g3SwfNQ_pf4/V586X5B7Z8I/AAAAAAAABGc/PqeobG5CgwQ57Bq1YPUtfftD9J4ERFt-wCK4B/s1600/20160718_050505_20160801135219401.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-g3SwfNQ_pf4/V586X5B7Z8I/AAAAAAAABGc/PqeobG5CgwQ57Bq1YPUtfftD9J4ERFt-wCK4B/s400/20160718_050505_20160801135219401.jpg" width="400" /></a><span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">Cut the rhubarb in half lengthwise or in quarters if the stalk is very thick. Chop into dice about one centimeter wide. Pour into a large bowl. Add the red currants, sugar, salt and spices. Stir until all the fruit is covered evenly with the sugar mixture. Taste a piece of fruit. If you think it is too sour, add a bit more sugar. Add in the flour and stir again until the flour is evenly mixed in.</span></div>
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<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;"><br /></span>
<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">Preparing the pie:</span></div>
<div style="font-size: 13px; line-height: 18.2px;">
<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">Preheat the oven to 400F(200C). Take the crust out of the freezer and pour in the filling.</span><br />
<span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;"><br /></span>
<a href="http://3.bp.blogspot.com/-Lw8vhPlGNA0/V586iXDkb_I/AAAAAAAABG4/SRI-EFO32vMzrnciNbjB4S6hhAIFGjt1QCK4B/s1600/20160718_055031.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-Lw8vhPlGNA0/V586iXDkb_I/AAAAAAAABG4/SRI-EFO32vMzrnciNbjB4S6hhAIFGjt1QCK4B/s400/20160718_055031.jpg" width="400" /></a><span lang="EN-US" style="font-size: 12pt; line-height: 17.12px;">Roll out the second crust and slice into 8 even strips, about 2.5 to 3 cm wide. These will form your lattice.</span><br />
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<a href="http://2.bp.blogspot.com/-i3Os_IaL8c4/V587P4OxPmI/AAAAAAAABHg/RdAuKV-r5sMwQJxU2OhWj7QOHOZ5edgEwCK4B/s1600/20160718_055346.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-i3Os_IaL8c4/V587P4OxPmI/AAAAAAAABHg/RdAuKV-r5sMwQJxU2OhWj7QOHOZ5edgEwCK4B/s400/20160718_055346.jpg" width="400" /></a><span style="font-size: 16px; line-height: 17.12px;">1) Lay the longest strip in the center of the pie and then arrange two shorter pieces on either side, for a total of five strips. In this picture, I forgot the middle strip and had to move my strips over to get a fifth strip in, which you will see in the next picture.</span><br />
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<a href="http://2.bp.blogspot.com/-DItnzrqIHY8/V587h-WtNdI/AAAAAAAABHs/NnxJVjXXg8k8XDg7u16N_1KbZeEAFsBGQCK4B/s1600/20160718_055510.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-DItnzrqIHY8/V587h-WtNdI/AAAAAAAABHs/NnxJVjXXg8k8XDg7u16N_1KbZeEAFsBGQCK4B/s400/20160718_055510.jpg" width="400" /></a><span style="font-size: 16px; line-height: 17.12px;">2) Pull back the two strips on either side of the center to a bit more than half way. Lay another long strip in the center, perpendicular. Fold the two strips back down.</span><br />
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<a href="http://2.bp.blogspot.com/-2F5oDzkSga8/V588Ao5mE7I/AAAAAAAABH0/-Ip8hMN4yNwnvDyFQYAJHqxIP5WG1aYkACK4B/s1600/20160718_055535.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-2F5oDzkSga8/V588Ao5mE7I/AAAAAAAABH0/-Ip8hMN4yNwnvDyFQYAJHqxIP5WG1aYkACK4B/s400/20160718_055535.jpg" width="400" /></a><span style="font-size: 16px; line-height: 17.12px;">3) Fold back the center strip about a third of the way and the two outside strips, and lay another strip down, perpendicular. Fold the three strips back. You have finished half the pie.</span><br />
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<span style="font-size: 16px; line-height: 17.12px;">4) Now do the same on the other side. Fold back the center strips and two outside strips. Lay the last strip down and fold the three strips back. You are done with your lattice! Take a second to admire your work.</span><br />
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<span style="font-size: 16px; line-height: 17.12px;">5) Now, trim the strips and the first crust so that there is an even overlay of about 3 cm. Fold and roll the crust outside, tucking it underneath the bottom crust, leaving a ridge of about a cm. Crimp the crust with your fingers, or use a fork to make a pattern. Your pie is done!</span><br />
<a href="http://3.bp.blogspot.com/-HC8Dr6v2j-s/V5882H1d1tI/AAAAAAAABII/01D_9w9sUtsWuBvkJqeAsTcMzZ2JkG9XACK4B/s1600/20160718_060337.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-HC8Dr6v2j-s/V5882H1d1tI/AAAAAAAABII/01D_9w9sUtsWuBvkJqeAsTcMzZ2JkG9XACK4B/s400/20160718_060337.jpg" width="400" /></a><span style="font-size: 16px; line-height: 17.12px;"><br /></span>
<span style="font-size: 16px; line-height: 17.12px;">If you want to gild the lily, you can brush the crust with a beaten egg, or a bit of cream so that it will bake up shiny and nice. I had a bit of cream in the fridge, so that is what I used. You can be happy with that, or you can sprinkle some sugar or nuts over the crust. I was going to use rock sugar but I didn't have any at hand, so I decided upon some sliced almonds.</span><br />
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<a href="http://3.bp.blogspot.com/-i_V0ESmu2bM/V589Hv0rS_I/AAAAAAAABIY/s8_7tk5dT5UjoYJiPA3j-OetUOqhb--IQCK4B/s1600/20160718_180943.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-i_V0ESmu2bM/V589Hv0rS_I/AAAAAAAABIY/s8_7tk5dT5UjoYJiPA3j-OetUOqhb--IQCK4B/s400/20160718_180943.jpg" width="400" /></a><span style="font-size: 16px; line-height: 17.12px;"><br /></span>
<span style="font-size: 16px; line-height: 17.12px;">Put the pie in the oven and turn down the heat to 375F (190C). Bake for 40 minutes and then turn the pie around 180 degrees. Bake for a further half an hour or until the filling is bubbling thickly in the center of the pie. It can take up to an hour and a half in total, depending on your oven. Check to make sure it is not getting too brown on the crust, if so, shield it with a piece of tinfoil. </span><br />
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<span style="font-size: 16px; line-height: 17.12px;">Let cool, ideally for a few hours so that the filling has time to thicken. Serve with vanilla icecream.</span><br />
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LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-61117536946739268152016-07-18T08:57:00.002-07:002016-07-18T08:57:34.261-07:00Gooseberry Fool with Pistachio Meringues<a href="http://1.bp.blogspot.com/--0XkG1lHE20/V4z6HxmHHTI/AAAAAAAABFU/IdYJnu-eOzsdlXmQd5dhlAUZVpdCJaTJwCK4B/s1600/20160717_201748.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="281" src="https://1.bp.blogspot.com/--0XkG1lHE20/V4z6HxmHHTI/AAAAAAAABFU/IdYJnu-eOzsdlXmQd5dhlAUZVpdCJaTJwCK4B/s400/20160717_201748.jpg" width="400" /></a>Browsing the shelves in the supermarket when I first moved to London for grad school, I was entranced by all the names of things unfamiliar: crumpets, double cream, golden syrup, scotch eggs, tinned rice pudding, hot cross buns...I wanted to try it all. My gaze landed upon a little carton that looked like it might be yogurt. It said "Gooseberry Fool." What in the world was a fool? What was a gooseberry? I had to know. Turns out a fool is bit of fluffy dessert goodness that melts in your mouth, creamy and tangy. I still wasn't sure what a gooseberry was, but I assumed it was, well, some kind of berry.<br />
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Fast forward a few years (ahem, many years) later, when we first bought our summer house here in Sweden. Peter pounced upon a unassuming looking bush with glee! "Great," he said, plucking some kind of fruit that looked like a strange veiny green marble. He popped it in his mouth and said, "Mmmmm...gooseberries are my favorite." Aha! So that is the elusive gooseberry. Gustaf is also a big fan of the gooseberry and so all of our small crop is eaten every summer straight off the bush.<br />
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<a href="http://3.bp.blogspot.com/-rxnYCeQWZ-0/V4z6h0gBziI/AAAAAAAABFc/C6pFCiUHfRE29lF7y7wcz5amK5oBqp1SwCK4B/s1600/20160717_164521.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://3.bp.blogspot.com/-rxnYCeQWZ-0/V4z6h0gBziI/AAAAAAAABFc/C6pFCiUHfRE29lF7y7wcz5amK5oBqp1SwCK4B/s400/20160717_164521.jpg" width="400" /></a>This summer, Gustaf said to me, "I found a big gooseberry bush. It has big gooserries. A lot of them." I said, "show me." We went to the bush. This was a huge gooseberry bush. The father of gooseberry bushes. It was sporting the most enormous gooseberries that I had ever seen. A few coming close to the size of a ping pong ball. It was beautiful. But there was a catch. Technically, it seemed to be in a field that belonged to noone. But it was very near our neighbor's house. And the only reason why it had been exposed is because the neighbor had mowed a path through the field from their house to the road. Gustaf and I debated. Can we take the berries? We decided to keep an eye on them. Once they were ripe, we would see if the neighbors picked them. Last week, Gustaf reported in, "No one is picking the gooseberries." Something had to be done. I decided to take the initiative. I walked up the path and went right up to my neighbor, Anna, who was standing on the porch and asked her whether she wanted the gooseberries. She said that only her husband liked them and that we should take as much as we wanted! Bingo! She even lifted up the branches to help me pick. Thanks Anna!<br />
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<a href="http://3.bp.blogspot.com/-RK2TpHAU3qA/V4z6xSMj2gI/AAAAAAAABFk/J0Fp7FMXdGAuLip9K2BzjDAGSPpystEMACK4B/s1600/20160717_181014.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-RK2TpHAU3qA/V4z6xSMj2gI/AAAAAAAABFk/J0Fp7FMXdGAuLip9K2BzjDAGSPpystEMACK4B/s400/20160717_181014.jpg" width="400" /></a>I knew immediately what I wanted to make. A fool. This is a dessert with a long pedigree going back the 1500s. Older recipes show it as a type of custard infused with fruit. The modern recipe is a fruit puree folded into whipped cream. Gooseberry is the classic fruit. Its tart sweetness keeps the dessert from being cloying.<br />
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I decided to make some meringues to go with it, to add some texture and crunch. I sprinkled the meringues with pistachio, mainly for the pretty green color which would echo the gooseberry.<br />
This is how I did it.<br />
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<b>For the meringues:</b><br />
(Makes about 9 meringues)<br />
4 egg whites<br />
about a cup sugar <br />
1 teaspoon vanilla<br />
small handful pistachios, chopped finely<br />
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Beat the eggwhites on the highest speed until they form stiff peaks that do not fall down when you lift up the beaters. Add the vanilla and then gradually add in the sugar. Beat for a few minutes until the grains of sugar dissolve and become almost unnoticable in the eggwhites. The egg whites will become thick and glossy.<br />
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<a href="http://3.bp.blogspot.com/-pLB8er2iELg/V4z7LWNr7dI/AAAAAAAABFs/UXKZKaL9w5EXXALHaHdhLcBj2CwUkwHXACK4B/s1600/20160717_180952.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-pLB8er2iELg/V4z7LWNr7dI/AAAAAAAABFs/UXKZKaL9w5EXXALHaHdhLcBj2CwUkwHXACK4B/s400/20160717_180952.jpg" width="400" /></a>Preheat the oven to 100C. On a baking sheet lined with parchment paper, divide the eggwhite mixture into 9 circle shaped balls. Use a spoon to create some nice swirls in each pile and to pat the pile into a nice rounded shape. Sprinkle the pistachio over each meringue. Bake in the oven for an hour to an hour and a half. If you want them very dry, when they are done, turn off the heat and let them sit in the oven until it cools. You can do this the night before and leave them in the oven overnight.<br />
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<b>For the gooseberry fool:</b><br />
(serves 6 to 8)<br />
about 500 grams of fresh gooseberries<br />
6 tablespoons sugar<br />
300 ml Greek yogurt<br />
300 ml whipping cream<br />
one teaspoon vanilla<br />
2 tablespoons powdered sugar<br />
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Make a gooseberry compote by putting the fresh gooseberries (topped and tailed) into a small pot on a medium high heat. Add the sugar and stir. Bring to a boil and cook about 10 minutes, stirring occassionally. The gooseberries will pop and break down, but still have some chunks. Taste and add more sugar if the gooseberries are very sour. Set aside and let cool. The compote will thicken as it cools.<br />
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When you are ready to serve, whip the cream to soft peaks. Add the powdered sugar, vanilla and yogurt. Whisk together. Taste to check the sugar. It should just be barely sweet.<br />
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<a href="http://4.bp.blogspot.com/-CIDCXW2d44o/V4z7VDilODI/AAAAAAAABF4/gj7Olfw7XxkEMaA84hh31fl3Jim9ozZqQCK4B/s1600/20160717_201715.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-CIDCXW2d44o/V4z7VDilODI/AAAAAAAABF4/gj7Olfw7XxkEMaA84hh31fl3Jim9ozZqQCK4B/s400/20160717_201715.jpg" width="400" /></a>Take a bit more than half of the gooseberry compote and stir it into the cream and yogurt mixture. Taste and add more compote, if desired.<br />
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To serve, pile a serving of the fool into a bowl. Drizzle with the a spoonful of plain gooseberry compote and serve with a meringue.<br />
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If you have any compote leftover, it tastes lovely drizzled on some yogurt and topped with granola for breakfast or as a topping for pancakes or waffles.<br />
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<br />LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-15692422746566412822016-07-18T01:08:00.002-07:002016-07-18T06:59:47.647-07:00Foraging: Meadowsweet (Älggräs) Cordial<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="http://2.bp.blogspot.com/-08haQlYP1Vo/V4v9MIoEo9I/AAAAAAAABEQ/Tz22pJHxybQEOfWtIMNbj4pEPzH5HdiqgCK4B/s1600/20160717_144120_001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-08haQlYP1Vo/V4v9MIoEo9I/AAAAAAAABEQ/Tz22pJHxybQEOfWtIMNbj4pEPzH5HdiqgCK4B/s400/20160717_144120_001.jpg" width="225" /></a><span lang="EN-GB" style="color: #3e443c; font-size: 12pt;">A couple years ago, I had the pleasure of going to <a href="http://favikenmagasinet.se/" target="_blank">Fäviken</a>, the celebrated restaurant in Northern Sweden near Åre, Sweden's largest ski resort. It was like entering into a winter fairy tale, walking from the candle lit pathway dug out of the snow into the sparsely decorated barn-like interior of the restaurant, where dried mushrooms were hanging, a fire burning, and a bear coat was casually hanging in a corner. We had brought our two boys along with us and after we had sat us down, the attentive staff informed us that they had prepared a special non-alcoholic drinking menu for the boys. For each course of the meal, they brought the boys a different drink and made them guess what was in the drink. Many of the flavors we could guess and were familiar tasting. But one was competely new to us. A honey flowery scented drink. It was delicious but elusive. What could it be? They told us it was flavored with meadowsweet, an herb. I kept this nugget of knowledge in my brain, intending to look up the herb at some point....and this summer, many years after that beautiful Fäviken dinner, the nugget resurfaced and I looked it up.</span><br />
<a href="http://1.bp.blogspot.com/-To_QuNznItw/V4v-CLV_GyI/AAAAAAAABEs/E3SaFJ8PguUBCHUB9gpkvuaZMWhfvU5iQCK4B/s1600/20160717_125135.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-To_QuNznItw/V4v-CLV_GyI/AAAAAAAABEs/E3SaFJ8PguUBCHUB9gpkvuaZMWhfvU5iQCK4B/s400/20160717_125135.jpg" width="400" /></a><span lang="EN-GB" style="color: #3e443c; font-size: 12pt;"><br /></span>
<span lang="EN-GB" style="color: #3e443c; font-size: 12pt;">The scientific name for Meadowsweet is <a href="https://en.wikipedia.org/wiki/Filipendula_ulmaria" target="_blank">Filipendula ulmaria</a>. In Swedish it is called älggräs. The plant has small white flowers which have a strong distinctive smell like honey and almonds. The leaves are also fragrant with a different sweet scent with a more grassy note. The entire plant, incuding the root, has medicinal uses.</span><span style="color: #3e443c; font-size: 12pt;"> It is mentioned by Chaucer and was a favorite of Queen Elizabeth I to strew in her apartments to keep them smelling sweet. In the middle ages, it was often called meadwort because its flowers were used to flavor mead and is still used today to flavor beers.</span><br />
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<span lang="EN-GB" style="color: #3e443c; font-size: 12pt;">Even more interesting, I found that meadowsweet had been used to make aspirin! Like willow, meadowsweet contains pain relieving compounds and in the 1800s, they experimented distilling the chemicals that relieve pain from the plant. Bayer named this new compound "aspirin" after the old scientific name of meadowsweet which was then called <i>spiraea ulmaria</i>. Later scientists realized that that the drugs they had made from willow were the same as those from meadowsweet, namely salicylic acid.</span><br />
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<span lang="EN-GB" style="color: #3e443c; font-size: 12pt;">I found that there are many recipes for meadsweet cordial, so I had to try it. As has become my routine, I showed the picture of the plant to my son, Gustaf. He said, "Oh yeah, that's everywhere." I gave him a look which he understood to mean, "Get me some now". He ran off and returned ten minutes later with a large handful of flowers. I smelled them and compared them to the pictures, and voila! I had meadowsweet. I rushed to the kitchen and boiled up some sugar water and poured it over the flowers. I tasted. It was delicious. The flavor was flowery and aromatic with very strong almond notes. It had a slight bitter after taste. After some research, I determined that this was due to the salicylic acid in the plant and could be minimized by stripping the flowers from the stems.</span><br />
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<span lang="EN-GB" style="color: #3e443c; font-size: 12pt;">Yesterday, Gustaf and I went out with a basket and picked a huge bunch of flowers and made the cordial again. In order to save a lot of work picking out the stems, I recomend that you strip the flowers off stems as you pick. Even with beautiful bunches of de-stemmed flowers, the cordial may have a bitter after-taste, which you may or may not like, depending on your affinity to bitter flavors. The recipes that I found all instruct you to infuse the flowers overnight. However, I noticed that immediately after infusing the flowers, the syrup tasted flavorful without any bitterness. Half an hour later, the flavor was is much stronger but bitter tannin notes popped up. The resulting drink, once diluted with water, only had mild tannin afternotes. Even so the next time, I will only let it infuse for 10 minutes before straining out the flowers. For the final cordial, I added citric acid to give it a sour refreshing taste. The almond flavor of the flowers alone is lovely, but a little cloying. Many recipes use lemon for this.</span><br />
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<span lang="EN-GB" style="color: #3e443c; font-size: 12pt;">The leaves of the meadowsweet plant also make a nice tissane. I stripped off a couple of leaves and put them in a mug and poured boiling water over it. After it had infused for two to three minues, I drank it. It has a clean grassy flavor with a nutty overtone. </span><br />
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<span lang="EN-GB" style="color: #3e443c; font-size: 12pt;">Makes about 2 liters</span><br />
<span lang="EN-GB" style="color: #3e443c; font-size: 12pt;"><br /></span>
<span lang="EN-GB" style="color: #3e443c; font-size: 12pt;">about 20 handfuls of de-stemmed meadowsweet flowers</span><br />
<span lang="EN-GB" style="color: #3e443c; font-size: 12pt;">2 liters water</span><span lang="EN-GB" style="font-size: 12pt;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="color: #3e443c; font-size: 12pt;">2 kilograms sugar</span></div>
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<span lang="EN-GB" style="color: #3e443c; font-size: 12pt;">60 grams citric acid</span><span lang="EN-GB" style="font-size: 12pt;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="color: #3e443c; font-size: 12pt;">2 pinches sodium benzoate (2 mililiters)</span><span lang="EN-GB" style="font-size: 12pt;"><o:p></o:p></span></div>
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<span lang="EN-GB" style="color: #29303b; font-size: 12pt;">In a large pot, put in the sugar and the water. Bring the water to a boil and let cook until all the sugar is fully dissolved. </span></div>
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<span lang="EN-GB" style="color: #29303b; font-size: 12pt;">Pick over the meadowsweet flowers, making sure you have as little stems as possible. The stems and leaves of meadowsweet contain salicylic acid, which is a main component in aspirin. While the amounts in the cordial are not enough to be really medicinal, the stems can make the drink bitter.</span></div>
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<span lang="EN-GB" style="color: #29303b; font-size: 12pt;">Once the sugar is dissolved, take the pot off the stove and add in the meadowsweet flowers, citric acid and the sodium benzoat and stir very well. The citric acid will give it a pleasant sourness and complexity, which I think is refreshing against the honey almond flavor of the flowers.</span></div>
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<span lang="EN-GB" style="color: #29303b; font-size: 12pt;">The sodium benzoat is a preservative. You can leave it out, if you like, but then you should either keep the finished saft in the refrigerator or freeze it. If you do use the sodiumbenzoat, do NOT add it to the water while you are boiling it. This can make your saft very bitter flavored.</span></div>
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<span lang="EN-GB" style="color: #29303b; font-size: 12pt;">Stir the mixture and leave it to sit for 10 to 15 minutes. Strain out the flowers by pouring the mixture through a fine sieve. I do it first through the finest colander I have, which takes away most of the flowers but leaves some petals. Then I use a plastic and fabric coffee filter that I bought very cheaply to strain the rest. Decant into clean, sterilized bottles. If you have used the preservative, the cordial can stand in the cupboard. If not, then keep it in the refrigerator or freeze it in baggies.</span><br />
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<span lang="EN-GB" style="color: #29303b; font-size: 12pt;">Note: While I generally have made cordial and kept it in bottles at room temperature, just lately I have had problems with molding and yeasting. I have gotten tired of throwing away gorgeous bottles of cordial away, so I have decided to store all my cordial now in the freezer.</span></div>
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<a href="http://3.bp.blogspot.com/--Vb-1i-yrEU/V4v-c1SWYGI/AAAAAAAABE0/cb0lh-iLHxoH3mz0U1s4fzYz0UsTxBfCACK4B/s1600/20160717_121701.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://3.bp.blogspot.com/--Vb-1i-yrEU/V4v-c1SWYGI/AAAAAAAABE0/cb0lh-iLHxoH3mz0U1s4fzYz0UsTxBfCACK4B/s320/20160717_121701.jpg" width="320" /></a><span style="font-size: 12pt;">To serve, add cold water or fizzy water to taste. </span>LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-57491383497254607672016-07-10T11:50:00.000-07:002016-07-18T02:13:15.150-07:00Foraging: Lambs Quarters (Svinmålla)<a href="http://3.bp.blogspot.com/--mSBMKTsrPg/V4KVGfnF9UI/AAAAAAAABDU/legqpAPS8FEQ2eM6O8HEm-w9jzgJ60VMACK4B/s1600/20160710_192224.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/--mSBMKTsrPg/V4KVGfnF9UI/AAAAAAAABDU/legqpAPS8FEQ2eM6O8HEm-w9jzgJ60VMACK4B/s400/20160710_192224.jpg" width="400" /></a>Of the many things that I love about Sweden, foraging for edibles ranks on top. Unlike in the USA, at least where I have lived, the Swedes still maintain bonded to the land and old traditions still live. Many Swedes have a country home, usually a simple cottage near a lake or in the forest, where they retreat for the holidays. It is typical to see Swedes hanging out their laundry in the countryside and picking wild flowers in the fields. <br />
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Picking mushrooms and wild berries is a favorite activity, beloved by most. There is a satisfaction in the hunt. An excitement as to what you might find, whether you will return home with your basket empty or full of edible treasure. <br />
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<a href="http://4.bp.blogspot.com/-YF01vPPTH30/V4KVw8twriI/AAAAAAAABD0/g1eFEhlDyl40EA-PRnQYaZwi9saVsFQTQCK4B/s1600/20160710_115903_001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-YF01vPPTH30/V4KVw8twriI/AAAAAAAABD0/g1eFEhlDyl40EA-PRnQYaZwi9saVsFQTQCK4B/s400/20160710_115903_001.jpg" width="400" /></a>Another very typical country activity is making "saft" or cordial during the summer, with whatever might be available in your garden. Most country houses have a few currant bushes and perhaps a rhubarb plant or gooseberry. Elderflower trees grow everywhere and elderflower cordial made from the flowers is a traditional marker of summer.<br />
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This summer, I found a website called <a href="http://www.dagsattplocka.se/" target="_blank">Dags att Plocka</a> (Time to Pick) which will send you a weekly newsletter on what is ready to be foraged. This week's newsletter discussed a common weed called <a href="https://en.wikipedia.org/wiki/Chenopodium_album" target="_blank">Lamb's Quarter</a> or <a href="https://sv.wikipedia.org/wiki/Svinm%C3%A5lla" target="_blank">Svinmålla</a>, in Swedish. The Latin name is Chenopodium album. The newletter intrigued me. Lamb's quarters were commonly used as a main food item in the middle ages but spinach gradually replaced it. Lamb's quarter is very nutrious, a good source of vitamins A and C. It said that in India and other countries, the plant, called bathua, is still cultivated for food and used in curries. I had to try it.<br />
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My son and I went out in the fields nearest to our house to have a look. We found a plant that looked similar, but we weren't sure because the leaves weren't exactly the same as in the photographs. I showed a picture to my husband. He said that the last time his father had been to visit us, he had pointed out a whole field of lamb's quarter. His father had mentioned that it was edible. Eureka! This morning he went out and picked me a basket. Tonight I cooked it for dinner. It was delicious. It tastes like a mild spinach. In fact, if you ate it without knowing what it was, you would think it was spinach.<br />
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The plant is quite distinctive because of the shape of the leaves. The entire plant is edible, including the seeds, which are a relation of the very fashionable quinoa. You can use it in the same manner as you would use spinach. For dinner, I briefly blanched it with a bit of boiling water, and then I sauteed it with garlic and olive oil. Tommorrow, I plan to use the leftovers in a omelette. I won't be buying spinach again here in the summer! Why would I when I can have lamb's quarter, fresh, delicious, and free?<a href="http://1.bp.blogspot.com/-nl2zJh6hWqs/V4KVm-YVROI/AAAAAAAABDs/1dmtUhWuFYA1ah6Cv4E1briAVt6PUZQEQCK4B/s1600/20160710_192215.jpg" imageanchor="1"><img border="0" height="225" src="https://1.bp.blogspot.com/-nl2zJh6hWqs/V4KVm-YVROI/AAAAAAAABDs/1dmtUhWuFYA1ah6Cv4E1briAVt6PUZQEQCK4B/s400/20160710_192215.jpg" width="400" /></a><br />
<br />LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-61626671845136992242016-07-01T10:44:00.000-07:002016-07-18T02:13:46.261-07:00 Warm Glass Noodles, Eggplant and Soybeans<div>
<a href="http://2.bp.blogspot.com/-mesyLjAP5bo/V3apRzVqegI/AAAAAAAABA8/kV9zLzgJBxoKea1TcYOnqISXjYcNQ4rHwCK4B/s1600/20160701_175830_001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-mesyLjAP5bo/V3apRzVqegI/AAAAAAAABA8/kV9zLzgJBxoKea1TcYOnqISXjYcNQ4rHwCK4B/s400/20160701_175830_001.jpg" width="400" /></a>I have a crush on Yotam Ottolenghi. I just bought his cookbook <i><a href="https://www.amazon.com/Plenty-Vibrant-Vegetable-Recipes-Ottolenghi/dp/1452101248/ref=sr_1_1?ie=UTF8&qid=1467392886&sr=8-1&keywords=plenty+cookbook" target="_blank">Plenty</a></i> and I would like to eat every recipe. Today I tried one of his recipes for dinner: <a href="https://www.theguardian.com/lifeandstyle/2009/feb/14/japanese-vegetarian-recipes" target="_blank">Warm glass noodles and edamame beans</a>. Unfortunately I couldn't get some of the more exotic ingredients like tamarind paste and palm sugar, so I substitued items that I could get easily at the grocery store here in Sweden. If you can get those items, then by all means, try the orginal sauce recipe but my sauce turned out delicious. Among other things, I added fish sauce and a dash of HP sauce to give some depth. Yes, HP sauce. I know it sounds weird but it has a sweet/sour taste which I thought would mimic the missing tamarind. I also decided to throw in some eggplant to give the dish a bit more heft and because they looked so beautiful at the store.</div>
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<a href="http://1.bp.blogspot.com/-ohAIKQ8aSks/V3aqHRS3vqI/AAAAAAAABBo/J6fPXTp6x8wS9V_MpyloHaMXeT8gtGq7gCK4B/s1600/20160701_165229.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://1.bp.blogspot.com/-ohAIKQ8aSks/V3aqHRS3vqI/AAAAAAAABBo/J6fPXTp6x8wS9V_MpyloHaMXeT8gtGq7gCK4B/s400/20160701_165229.jpg" width="400" /></a>I will be frank, this recipe, does require a lot of chopping and prep work for each ingredient. Nothing is difficult and I actually enjoy working with these lovely ingredients. The smell as you chop, grate, and juice are divine. If you wanted to do this for a party, you could prep everything in advance and just fry up the noodles and warm everything through right before serving.</div>
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We ate this dish for dinner as the main and only course. But it would be fabulous with some grilled chicken or pork, particularly if you brush some sweet soysauce on the meat before you grill. </div>
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Serves 4</div>
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200 grams glass noodles</div>
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4 to 6 garlic cloves</div>
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1 box frozen soy beans, also called edamame (200 grams)</div>
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2 medium firm eggplants (aubergine)</div>
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4 spring onions</div>
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1 red chili (optional, chopped finely)</div>
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one bunch fresh corriander (about 3 tablespoons chopped)</div>
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one bunch fresh mint (about 3 tablespoons chopped)</div>
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one bunch fresh basil (about 3 tablespoons chopped)</div>
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3 tablespoons sesame seeds</div>
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olive oil</div>
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Sauce</div>
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1 to 2 tablespoons grated fresh ginger</div>
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juice of 4 limes</div>
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3 tablespoons olive oil</div>
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1 tablespoon soy sauce</div>
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1 tablespoon fish sauce</div>
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1 tablespoon HP sauce</div>
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2 to 3 tablespoons brown sugar</div>
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1 teaspoon fine salt</div>
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<a href="http://3.bp.blogspot.com/-LOCZDGW2At0/V3apdbOhUuI/AAAAAAAABBE/QmBK72XAmXsdEm9AJskv42I-lgNT-YLOQCK4B/s1600/20160701_170059.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-LOCZDGW2At0/V3apdbOhUuI/AAAAAAAABBE/QmBK72XAmXsdEm9AJskv42I-lgNT-YLOQCK4B/s400/20160701_170059.jpg" width="400" /></a>First, make the sauce. Grate the ginger on the finest setting on your grater. It will shred and form a pulp. Juice the limes. Mix the ginger, lime and all the other ingredients in a small bowl. Stir and taste. Adjust the sweetness to your liking. You can add a bit more ginger or lime juice if you like.</div>
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<a href="http://4.bp.blogspot.com/-wVlSU0SS_iI/V3aptwJIMXI/AAAAAAAABBM/Nc1XYNGZdhIc7UBxA2pQh-xbsjGNwbeAACK4B/s1600/20160701_170607.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-wVlSU0SS_iI/V3aptwJIMXI/AAAAAAAABBM/Nc1XYNGZdhIc7UBxA2pQh-xbsjGNwbeAACK4B/s400/20160701_170607.jpg" width="400" /></a>Prepare the soybeans according to the instructions on the box, i.e. pour boiling water on the soybeans and a bit of salt in a small pot and bring the water back to boil on the stovetop. Let the soybeans cook for 2 minutes then strain. Set the soybeans aside.</div>
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Toast the sesame seeds by putting a pan onto the highest heat. Pour the seeds in the pan and stir now and then, watching the whole time. After a bit, you will see the oil coming out of the seeds. When this starts to happen, stir often and shake the pan to move around the seeds. Toast the seeds until they become golden. Be careful as they easily burn. Pour the seeds into a bowl and set aside.</div>
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<a href="http://2.bp.blogspot.com/-XlzW09xC-JU/V3ap-AUNOVI/AAAAAAAABBc/aGbFxyq2tlI9l4OIDa31V6dqNB5LqMx8wCK4B/s1600/20160701_174639.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-XlzW09xC-JU/V3ap-AUNOVI/AAAAAAAABBc/aGbFxyq2tlI9l4OIDa31V6dqNB5LqMx8wCK4B/s400/20160701_174639.jpg" width="400" /></a>Prepare the glass noodles according to the instructions on the packet, i.e. put the noodles into a bowl. Pour boiling water over the noodles. Put a lid on the bowl. Let sit for 2 to 5 minutes (depending on what it says on the packet), then drain in a colander. Set noodles aside. Don't worry that the noodles clump together. They will separate later in the sauce.</div>
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Chop all the herbs, chili, and the spring onions finely. Set aside. </div>
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<a href="http://2.bp.blogspot.com/-8f9j_-zPdxc/V3ap1vyvppI/AAAAAAAABBU/_S_s9ygWEj0a_sXVfS6bwe8kcSxs_f-9wCK4B/s1600/20160701_174623.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-8f9j_-zPdxc/V3ap1vyvppI/AAAAAAAABBU/_S_s9ygWEj0a_sXVfS6bwe8kcSxs_f-9wCK4B/s400/20160701_174623.jpg" width="400" /></a>Chop the aubergine into nice bite sized pieces. In a frying pan on medium high heat, pour in a generous splash of olive oil. When hot, pour in the aubergine, as many as will fit in one layer on the bottom of the pan. Sprinkle with a bit of salt and toss to cover each piece in oil. Fry until golden brown and tender, tossing frequently. Fry the remaining egg plant in batches in the same manner. Set aside.</div>
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Take each garlic clove and semi-gently smash it with a knife. Peel off the skin. </div>
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Line up all your ingredients next to the stove and put out a large bowl or platter to hold the final dish. </div>
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<a href="http://4.bp.blogspot.com/-BXnrgEKsN1Q/V3arJQd2YxI/AAAAAAAABCA/FbY3ym5KN70r9w3wN-MjNqXZQ-_mkkBWQCK4B/s1600/20160701_175815.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://4.bp.blogspot.com/-BXnrgEKsN1Q/V3arJQd2YxI/AAAAAAAABCA/FbY3ym5KN70r9w3wN-MjNqXZQ-_mkkBWQCK4B/s400/20160701_175815.jpg" width="400" /></a>Put two tablespoons olive oil in a medium hot pan. Throw in the garlic. Fry the garlic, turning frequently until it is nice and golden. Do not let the garlic burn or it will become bitter. Throw the noodles over the oil and then pour in the sauce. Toss the noodles with tongs until the sauce fully coats all the noodles. Throw on the soybeans and eggplant and toss until everything is heated through.</div>
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Pour the noodles onto your serving dish. Sprinkle with herbs, spring onion, and sesame seeds. Toss again with the tongs and serve warm. Leftovers would probably taste great cold but I have never had any...</div>
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LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-77212371171158271682016-06-28T05:20:00.000-07:002016-06-28T14:10:30.326-07:00Paris, crêpes, and Mary<div style="margin: 0cm 0cm 10pt 36pt;">
<a href="http://3.bp.blogspot.com/-9C0bxSKP6ic/V3JmGJsapcI/AAAAAAAAA_Y/MD6HwBSoBCII62WQV-F5iM2CW-qs1-cGACK4B/s1600/20160628_124314.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-9C0bxSKP6ic/V3JmGJsapcI/AAAAAAAAA_Y/MD6HwBSoBCII62WQV-F5iM2CW-qs1-cGACK4B/s400/20160628_124314.jpg" width="400" /></a><span style="background-color: white; font-family: inherit;">The family and I went to Paris to start out our summer vacation this year. It was really fun to see Paris through the kids' eyes and to have an excuse to be a tourist. The kids loved the Louvre and Eiffel Tower and even wanted to climb up the Arc de Triomph. They were unimpressed with the beauty of the avenues and prefered to sleep in taxis rather than admire the view. They did not want to sit in a cafe all day (what?!) but loved the food markets, fresh crusty baguettes and eating Vietnamese pho noodles for the first time. And as all good tourists do, we had several <span style="line-height: 29.904px;">crêpe</span>s for snacks in between seeing sites. </span></div>
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<a href="http://2.bp.blogspot.com/-b1UgPyLOnoo/V3Jn2ymSZLI/AAAAAAAAA_8/XDvL9TMTHi0J4imiepoPOZcnATeFFtVHwCK4B/s1600/crepe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://2.bp.blogspot.com/-b1UgPyLOnoo/V3Jn2ymSZLI/AAAAAAAAA_8/XDvL9TMTHi0J4imiepoPOZcnATeFFtVHwCK4B/s200/crepe.jpg" width="200" /></a><span style="background-color: white; font-family: inherit;">Which led us to understand that we <i>really</i> needed a <span style="line-height: 29.904px;">râteau</span><span style="line-height: 29.904px;"> en </span><span style="line-height: 29.904px;">bois</span> to take home. Yes, that's right. A </span></div>
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<span style="background-color: white; font-family: inherit;">wooden <span style="line-height: 29.904px;">crêpe</span> batter spreader thingy. The ultimate Paris souvenir. You heard it here first folks!</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-41VzoDH4fwk/V3JiyqazUOI/AAAAAAAAA_M/StCKiP3vK9UmGcWcsPWZ4RyD8l8XKKuqQCK4B/s1600/mary%2Band%2Bme.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://2.bp.blogspot.com/-41VzoDH4fwk/V3JiyqazUOI/AAAAAAAAA_M/StCKiP3vK9UmGcWcsPWZ4RyD8l8XKKuqQCK4B/s400/mary%2Band%2Bme.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mary and I cooking together.</td></tr>
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<span style="font-family: inherit;"><span style="background-color: white;">So, today we tried making <span style="line-height: 29.904px;">crêpe</span> with our rateau. The recipe I use now is from my friend Mary, so I always think of her whenever I make <span style="line-height: 29.904px;">crêpes</span>. Mary was an amazing cook and the last time I saw her, we made a huge pile of <span style="line-height: 29.904px;">crêpes</span> together for a party. We made the <span style="line-height: 29.904px;">crêpes</span> in advance during the day. To serve, we just reheated them in the oven, wrapped in foil. We had a big bowl of whipped cream, another huge bowl of berries, and some chocolate sauce. Guests filled their own <span style="line-height: 29.904px;">crêpe</span> and we had a long line of very happy customers. I am so privileged that my last memory of Mary was such a happy one, full of laughter and good food. I think Mary would have approved of the <span style="line-height: 29.904px;">râteau</span>. She probably would have been better at using it than me!</span></span></div>
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<a href="http://2.bp.blogspot.com/-d5CO7PFTheY/V3JoTRiMO7I/AAAAAAAABAI/pHBdS0vaTQsg213KyL-q7lBNpWfUyUZUgCK4B/s1600/20160628_123308.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-d5CO7PFTheY/V3JoTRiMO7I/AAAAAAAABAI/pHBdS0vaTQsg213KyL-q7lBNpWfUyUZUgCK4B/s400/20160628_123308.jpg" width="400" /></a><span style="font-family: inherit;"><span style="background-color: white;">To be honest, it wasn't that much easier to use the <span style="line-height: 29.904px;">râteau</span> than to just swirl the batter in the pan. It takes a light touch on the rateau not to tear the delicate batter and it took a few tries before we managed to make a good looking <span style="line-height: 29.904px;">crêpe</span>. The main thing that is better with the <span style="line-height: 29.904px;">râteau</span> is that you don't have to be in such a hurry, like you do when you swirl the batter. In fact, you need to wait a few seconds after you have poured in the batter before you spread it with the <span style="line-height: 29.904px;">râteau</span>. So the process is a bit calmer. Whether you decide to swirl or use a <span style="line-height: 29.904px;">râteau</span>, the <span style="line-height: 29.904px;">crêpe</span>s will taste good all the same!</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<a href="http://1.bp.blogspot.com/-vO72UMna35g/V3JpfdGnXpI/AAAAAAAABAo/P3hWn60rsdUKs-tuKP6G14ahuPicTMwrwCK4B/s1600/20160628_123225_20160628134949786.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://1.bp.blogspot.com/-vO72UMna35g/V3JpfdGnXpI/AAAAAAAABAo/P3hWn60rsdUKs-tuKP6G14ahuPicTMwrwCK4B/s320/20160628_123225_20160628134949786.jpg" width="320" /></a><span style="font-family: inherit;"><span style="background-color: white;"><br /></span><span style="background-color: white;">You can put almost anything on your <span style="line-height: 29.904px;">crêpe</span>s. My personal favorite is the simplest, just a sprinkle of sugar and lemon onto the hot crepe.</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span><span style="background-color: white;"><b>Mary's Cr</b></span></span><b><span style="background-color: white; line-height: 29.904px;">ê</span><span style="font-family: inherit;"><span style="background-color: white;">pe Recipe</span></span></b></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<a href="http://2.bp.blogspot.com/-vMCA8Ds7G6g/V3JoZ6jGPKI/AAAAAAAABAQ/R9M4KAYwaes3Oq62BTrTFg0MILp9EtHfQCK4B/s1600/20160628_123736.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://2.bp.blogspot.com/-vMCA8Ds7G6g/V3JoZ6jGPKI/AAAAAAAABAQ/R9M4KAYwaes3Oq62BTrTFg0MILp9EtHfQCK4B/s320/20160628_123736.jpg" width="320" /></a><span style="font-family: inherit;"><span style="background-color: white;">Makes about 10 <span style="line-height: 29.904px;">crêpe</span>s:</span><span style="background-color: white;"><br /></span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">1 cup all-purpose flour</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">1 tbsp sugar</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">1/4 tsp salt</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">1 cup milk</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">1/3 cup water</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">3 eggs</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">3 tbsps butter, melted</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;"><br /></span><span style="background-color: white;">1. Combine the flour, sugar, and salt in a food processor and process briefly.</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">2. With the motor running, add the milk, water, and eggs, through the feed tube. Process until smooth. Alternatively, you can beat the batter with a whisk by hand.</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">3. Pour the batter into a bowl and then add the melted butter slowly, whisking all the time.</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">3. Heat a heavy 7-inch nonstick skillet (mine is a 9-inch) until quite hot. Pour in 3 tbsps (I use a 1/4 cup) of the batter, then quickly tilt the pan so the batter spreads evenly, forming a crepe. </span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">4. If using a <span style="line-height: 29.904px;">râteau</span>, pour in the batter in the center of the pan. Wait a few seconds and then gently use the rateau to swirl the batter around to the edges of the pan.</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">5. Cook until lightly brown, 30 to 45 seconds; then turn and cook another 15 seconds.</span></span></div>
<div style="margin: 0cm 0cm 10pt 36pt;">
<span style="font-family: inherit;"><span style="background-color: white;">6. Repeat, using up all the batter. As you finish the <span style="line-height: 29.904px;">crêpe</span>, stack them between sheets of waxed paper to prevent them from sticking or serve them at once, hot from the pan. If making <span style="line-height: 29.904px;">crêpes</span> for later, wrap the stacked <span style="line-height: 29.904px;">crêpes</span> in plastic wrap. They will keep in the refrigerator for 2 days. To re-heat, simply wrap them in foil and heat them in the oven. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;"><a href="http://4.bp.blogspot.com/-cesG7akb3Ag/V3JpUOFb5vI/AAAAAAAABAg/5NL7PLgqGcQBb5PZZ-IYWdD4IUgSenuFACK4B/s1600/20160628_124318.jpg" imageanchor="1"><img border="0" height="225" src="https://4.bp.blogspot.com/-cesG7akb3Ag/V3JpUOFb5vI/AAAAAAAABAg/5NL7PLgqGcQBb5PZZ-IYWdD4IUgSenuFACK4B/s400/20160628_124318.jpg" width="400" /></a></span></span></div>
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<span style="font-family: inherit;"><o:p></o:p></span></div>
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LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-22979298446120897792016-06-27T12:54:00.002-07:002016-06-27T13:07:00.186-07:00Swedish Oatmeal Cookies (Havrekakor)<h2>
<a href="http://2.bp.blogspot.com/-bf-xnTfxsY8/V3GDppIA70I/AAAAAAAAA9M/JEdlXvrNPHc5rT-BYUYkIGmAal15WZLFwCK4B/s1600/20160622_131033.jpg" imageanchor="1" style="font-family: calibri, sans-serif;"><img border="0" height="225" src="https://2.bp.blogspot.com/-bf-xnTfxsY8/V3GDppIA70I/AAAAAAAAA9M/JEdlXvrNPHc5rT-BYUYkIGmAal15WZLFwCK4B/s400/20160622_131033.jpg" width="400" /></a></h2>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">This
is a family favorite and a quintessential Swedish cookie. They have become a specialty of my son Oscar
who made his first pocket money by baking a few batches, packing them into
little bags and selling them around the neighborhood on his bicycle.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">They
are simple to make and irresistible, being neither too rich nor too sweet. Unlike American oatmeal cookies, these are light and crunchy. A batch of these cookies are easily eaten in
a day, okay, in an hour, by my family!<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "calibri" , sans-serif;"><a href="http://3.bp.blogspot.com/-WS-PGnT8QQc/V3GEUQ92O7I/AAAAAAAAA9o/b-vwWesdaTE_rIaF_i6ObSkvfqT-w6dQACK4B/s1600/20160622_131221.jpg" imageanchor="1"><img border="0" height="180" src="https://3.bp.blogspot.com/-WS-PGnT8QQc/V3GEUQ92O7I/AAAAAAAAA9o/b-vwWesdaTE_rIaF_i6ObSkvfqT-w6dQACK4B/s320/20160622_131221.jpg" width="320" /></a></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">About
40 small cookies<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">250
grams butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">3
dl sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">1
egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">2
teaspoons baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">1
½ dl oatmeal<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">2
dl raisins<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">5
dl flour<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">Heat
the oven to 200 C or 400F . </span><br />
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">Cream the
butter in a large bowl with an electric mixer until it is light and
fluffy. Add the eggs and the baking
powder and continue to mix a further two minutes. Add in the flour and sugar bit by bit until
it is just combined. Finally, add the
raisins and oatmeal and combine with a wooden spoon. </span><br />
<span lang="EN-US" style="font-family: "calibri" , sans-serif;"><a href="http://1.bp.blogspot.com/-H4Sfre0rgXk/V3GD-CtpECI/AAAAAAAAA9U/rT6i1JriMHMYHrze3AUCmRvcC-cIOBUbwCK4B/s1600/20160622_122746.jpg" imageanchor="1"><img border="0" height="225" src="https://1.bp.blogspot.com/-H4Sfre0rgXk/V3GD-CtpECI/AAAAAAAAA9U/rT6i1JriMHMYHrze3AUCmRvcC-cIOBUbwCK4B/s400/20160622_122746.jpg" width="400" /></a></span><br />
<span lang="EN-US" style="font-family: "calibri" , sans-serif;">Line a baking sheet with
parchment paper and measure out heaping teaspoons of dough, leaving about 2
inches between each cookie to allow them to spread. Bake in the oven for about 8 minutes until
golden.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "calibri" , sans-serif;"><a href="http://1.bp.blogspot.com/-3LFCKJsMpGY/V3GEGYbM3YI/AAAAAAAAA9c/LMc_q-Ms2eo-4nCrJeNujHiU91YT9QGjwCK4B/s1600/20160622_131019.jpg" imageanchor="1"><img border="0" height="225" src="https://1.bp.blogspot.com/-3LFCKJsMpGY/V3GEGYbM3YI/AAAAAAAAA9c/LMc_q-Ms2eo-4nCrJeNujHiU91YT9QGjwCK4B/s400/20160622_131019.jpg" width="400" /></a></span></div>
LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-50661126539967061112016-06-22T03:13:00.001-07:002016-06-22T12:52:33.117-07:00Yotam Ottolenghi's Amazing Hummus<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ybjHEGkq4xI/V2RcosSO3iI/AAAAAAAAA84/8ERktxxHIq44m1luVhdDlNwTPzlitM74wCK4B/s1600/20160617_180809_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-ybjHEGkq4xI/V2RcosSO3iI/AAAAAAAAA84/8ERktxxHIq44m1luVhdDlNwTPzlitM74wCK4B/s640/20160617_180809_resized.jpg" width="640" /></a></div>
If you have not taken a look at Yotam Ottolenghi's <a href="https://www.amazon.com/Jerusalem-Cookbook-Yotam-Ottolenghi/dp/1607743949/ref=sr_1_3?ie=UTF8&qid=1466192054&sr=8-3&keywords=yotam+ottolenghi" target="_blank">Jerusalem</a> cookbook, I highly reccomend that you do. Ottolenghi is a Israeli chef who has several restaurants in London. His gorgeous cookbook is full of beautiful vibrant salads, vegetables and other amazing dishes that I want to eat every day. I have been making his hummus and it is by far the best hummus that I have ever tasted. It is silky smooth, light and fluffy, with a gorgeous balance of chickpea flavor and tahini, tempered by a bit of lemon juice and garlic.<br />
<a href="http://4.bp.blogspot.com/-QD_Hv-cKxfo/V2RbuIM5rBI/AAAAAAAAA8I/aanwwUrffj8ldhnnL5hyv5vs7zbZan_-QCK4B/s1600/51Rc1UB2PgL._SX374_BO1%252C204%252C203%252C200_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-QD_Hv-cKxfo/V2RbuIM5rBI/AAAAAAAAA8I/aanwwUrffj8ldhnnL5hyv5vs7zbZan_-QCK4B/s320/51Rc1UB2PgL._SX374_BO1%252C204%252C203%252C200_.jpg" width="240" /></a><br />
I like to eat it on the day that I make it warm, topped with fried bits of lamb. The leftover hummus is great the next day, cold smeared onto bread or slices of cucumber, carrot and celery.<br />
<br />
There are two tricks that make this hummus great. The first is that the chickpeas are cooked with a bit of baking soda. The baking soda allows the chickpeas to cook a bit faster, but more importantly breaks down the outside shell of the chickpea. The second trick is slightly overcook the chickpeas until they mush easily between your two fingers. Doing this results in a super smooth, silky and almost fluffy texture. Trust me, when I say that you have never had hummus this good!<br />
<br />
This recipe is for a purist hummus with just garlic, tahini and lemon juice as a flavoring. You can jazz it up by adding some cumin or adding more tahini to taste.<br />
<br />
Ottolenghi's Hummus, as interpreted by me<br />
<br />
250 grams dried chickpeas<br />
1 teaspoon baking soda<br />
3/4 to 1 cup tahini<br />
4 tablespoons lemon juice (about a half of a large juicy lemon)<br />
4 garlic cloves, peeled<br />
1 teaspoon salt<br />
6 tablespoons ice cold water<br />
<br />
The night before you want to make the hummus, put the dried chickpeas in a bowl and cover with plenty of water and let the beans soak over night.<br />
<br />
The next day, drain the chickpeas. Put a large pot on the stove on high heat. Pour in the drained chickpeas and the baking soda. Stir for about 3 minutes. You will see that skins of the chickpeas start to disintegrate a bit and a film will form on the bottom of the pot. Pour in 1.5 liters water and bring to a boil. Skim off the foam periodically. Cook the chickpeas for 20 to 30 minutes until they are very tender and can be mushed easily between two fingers. Drain the peas.<br />
<br />
Pour the chickpeas into a food processor and process until the peas are smooth. Add in the tahini, salt, lemon juice, and the garlic (pressed through a garlic press). Process until combined. Taste teh hummus and adjust the salt and tahini to your liking. With the motor on, add the cold water, one tablespoon at a time.<br />
<a href="http://3.bp.blogspot.com/-wMtZOXiqGoY/V2RcJBasScI/AAAAAAAAA8Y/6lD-D53xKKwWMEs_Bj6dm4dGqq73yeFewCK4B/s1600/20160617_171535_resized.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://3.bp.blogspot.com/-wMtZOXiqGoY/V2RcJBasScI/AAAAAAAAA8Y/6lD-D53xKKwWMEs_Bj6dm4dGqq73yeFewCK4B/s400/20160617_171535_resized.jpg" width="400" /></a><br />
Serve warm or cold with a drizzle of olive oil and a sprinkle of zatar spice, which adds a lemony bite as well as a gorgeous red color. Some toasted pine nuts also taste wonderful on top.<br />
<br />
I like to serve it as dinner with bits of lamb on top to smear over pita or a flat bread:<br />
<br />
500 grams boneless lamb chop<br />
1 teaspoon cumin<br />
juice of 1/2 lemon<br />
1/4 teaspoon salt<br />
1/4 teaspoon peppar<br />
chopped parsley<br />
a sprinkle of zatar<br />
olive oil for frying<br />
<br />
Cut the lamb into small bite size pieces. Sprinkle with the salt, cumin, peppar and lemon juice.<br />
<br />
<a href="http://3.bp.blogspot.com/-wTc95UZF2oU/V2RcPvdqKAI/AAAAAAAAA8g/LDeZs1l6870CHlvQxLi06or32oUoxuPNQCK4B/s1600/20160617_180516_resized.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://3.bp.blogspot.com/-wTc95UZF2oU/V2RcPvdqKAI/AAAAAAAAA8g/LDeZs1l6870CHlvQxLi06or32oUoxuPNQCK4B/s320/20160617_180516_resized.jpg" width="320" /></a>Put a frying pan on the stove, preferably cast iron, onto the hottest heat. Add a generous dollop of olive oil. Fry the lamb, in two or three batches, until it is nicely browned, a few minutes on each side.<br />
<br />
To serve, smear a generous amount of hummus on a platter. Heap the lamb in the center, sprinkle with parsley, a drizzle of olive oil, a squeeze of lemon, and dust it with the zatar.<br />
<br />
Serve with sliced cucumber and flat bread.<br />
<br />
<a href="http://1.bp.blogspot.com/-7sOZW0ijbJk/V2RcV7-76lI/AAAAAAAAA8s/MoDzWpROu44oBgpCQYUSGutmimgY1_s8ACK4B/s1600/20160617_181041_resized.jpg" imageanchor="1"><img border="0" height="360" src="https://1.bp.blogspot.com/-7sOZW0ijbJk/V2RcV7-76lI/AAAAAAAAA8s/MoDzWpROu44oBgpCQYUSGutmimgY1_s8ACK4B/s640/20160617_181041_resized.jpg" width="640" /></a>LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0tag:blogger.com,1999:blog-29363233.post-61004143501810527302016-06-17T12:47:00.001-07:002016-07-18T02:15:01.316-07:00Quintessential Mac and Cheese<a href="http://1.bp.blogspot.com/-ow0NYJ5emj4/V2RTAi7Y7wI/AAAAAAAAA7s/8bxn-aE-08QtmMMW_PPxxo6-zDHYh0OHwCK4B/s1600/20160528_142259_resized.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-ow0NYJ5emj4/V2RTAi7Y7wI/AAAAAAAAA7s/8bxn-aE-08QtmMMW_PPxxo6-zDHYh0OHwCK4B/s640/20160528_142259_resized.jpg" width="640" /></a><br />
Gustaf and I decided to walk the perimeter of Sodermalm a couple of weeks ago, stopping at the Hornstull Marknad for sustenance along the way. This market is a great place to try out the latest food trucks, including some of my favorites including burritos at The Good Gringo, sliders at Flippin Burgers, and crepes at Bon Coin. On this occassion, there was a lovely couple with a table set up serving macaroni and cheese. It was such an unlikely thing to find at a Swedish market, we had to try it. And it was wonderful. Really wonderful. Cheesy and creamy but not too rich. It had a bread crumb topping and to top it all off, they drizzled it with some truffle oil and put some grated truffled cheese on top. It made us very happy. So happy, that I was a bit annoyed. OK, really annoyed. Up to this point, I had felt that I made a pretty good mac and cheese. But this mac and cheese blew mine away. Clearly I had to up my game.<br />
<br />
On our walk, Gustaf and I discussed the qualities that made this mac and cheese wonderful. We decided that the following items were key:<br />
1) The pasta needed to be cooked slightly past al dente. Not mushy but yielding.<br />
2) For crunch, buttery toasted bread crumbs for a topping<br />
<a href="http://3.bp.blogspot.com/-KlMyRfmgxVE/V2RSoPBwZfI/AAAAAAAAA7Y/TX-SIcrTgxI40S-0obgAlPk0T368l0lEgCK4B/s1600/20160617_125816_resized.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-KlMyRfmgxVE/V2RSoPBwZfI/AAAAAAAAA7Y/TX-SIcrTgxI40S-0obgAlPk0T368l0lEgCK4B/s400/20160617_125816_resized.jpg" width="225" /></a>3) The cheese sauce needed to be silky and rich tasting but still mild with a good mouth feel. How would we achieve this? I have always used a good quality aged cheddar for my sauce. But in fact, cheddar is not a great melting cheese. It has a grainy quality that keeps the sauce from being silky. Finally, we decided that if we used a combination of aged cheddar, parmesan, and plain trashy American cheese, we might hit the right flavor and mouth feel.<br />
<br />
Here is how we did it:<br />
<br />
Serves 4 to 6 persons<br />
<br />
Bread crumb topping:<br />
3 to 4 slices white bread<br />
25 grams butter<br />
1/4 teaspoon dried herbs (like rosemary or thyme) or 1/2 teaspoon finely minced fresh herb<br />
a pinch of salt<br />
<br />
Cheese Sauce:<br />
50 grams butter<br />
5 tablespoons flour<br />
3/4 liters milk<br />
250 grams grated cheddar<br />
100 grams grated parmesan<br />
5 slices American cheese<br />
1/2 teaspoon dijon mustard<br />
salt and peppar to taste<br />
<br />
500 grams pasta<br />
Truffle oil, for an optional garnish<br />
<br />
<b>Make the toasted crumbs:</b><br />
Prepare the crumbs by putting the bread in a food processor and blitzing until you have fine crumbs. Mix the bread crumbs and herbs and salt together. You can toast the crumbs in the oven or in a pan on the stove. <br />
For on the stove: Put the butter in the pan, with the heat turned up high. When the butter is melted, add the breadcrumb mixture and toss until the crumbs are coated with butter. Stir the bread crumbs in the pan until they are lightly browned and toasted.<br />
In the oven: Melt the butter in the microwave or in a small pan on the stove and toss the butter, breadcrumbs, salt, and herbs together until all the crumbs are coated in butter. Pour the mixture onto a baking sheet and put in the oven at the highest heat or with the broiler/grill on. Cook, stiring occasionally, until the crumbs are a golden brown, making sure you keep a close eye so that they don't work.<br />
Set the crumbs aside to cool.<br />
<br />
<b>Cook the pasta:</b><br />
Put a big pot of water to boil. When the water comes to a boil, add a generous amount of salt and the pasta. Bring the water back to a boil and cook it for the time as directed on the pasta box. Taste the pasta and cook it one to two minutes longer, so that it is slightly past the al dente stage. Drain, the pasta, reserving a cup of the pasta water, in case you want to thin the pasta sauce.<br />
<br />
<b>Making the cheese sauce:</b><br />
While the pasta is cooking, you can make the sauce. First grate all the cheeses and set aside.<br />
<br />
With a pot on medium heat, melt the butter. Add the flour to the butter and stir until combined. Continue stirring for a few minutes. Add the milk and stir quickly with a whisk to get out the lumps. As you add the milk, the sauce will thicken quickly. Just keep stirring. Don't worry if the sauce seems a bit grainy. As you continue to stir, the sauce will become smoother. Continue stirring until the milk comes to a boil and thickens. I alternate between a whisk to keep the sauce smooth and a spoon to scrape the bottom of the pan.<br />
<br />
Once the sauce starts to boil, turn down the heat to low and add the cheeses, a pinch of salt and mustard. Whisk until the cheeses are melted. Taste and adjust the salt and add a bit of pepper.<br />
<br />
Pour the cheese sauce over the pasta and mix until all the pasta is coated. If the sauce seems to thick for your taste, then it with a bit of the preserved pasta water.<br />
<br />
To serve, scoop out some of the mac and cheese into a bowl. Sprinkle with truffle oil, if desired. Sprinkle on a generous portion of buttered crumbs. Eat while hot.<a href="http://1.bp.blogspot.com/-qHYgvlWfo2s/V2RTK4Rn64I/AAAAAAAAA70/w-1erR2je2QBPPuKHDkQacUix2rVHA2IgCK4B/s1600/20160616_175148_resized.jpg" imageanchor="1"><img border="0" height="360" src="https://1.bp.blogspot.com/-qHYgvlWfo2s/V2RTK4Rn64I/AAAAAAAAA70/w-1erR2je2QBPPuKHDkQacUix2rVHA2IgCK4B/s640/20160616_175148_resized.jpg" width="640" /></a>LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com1tag:blogger.com,1999:blog-29363233.post-10153836432796287942016-05-31T04:43:00.000-07:002016-07-18T02:15:44.289-07:00Top 10 Summer Restaurants in StockholmIt has been ages since I have posted. I have not been cooking that much recently, but I am always inspired in the summer, especially with baking, so keep an eye out!<br />
<br />
I thought I would share some of my favorite summer restaurants in Stockholm. All of these places have a beautiful view, outdoor seating, or a otherwise summer feel.<br />
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1. Thai Boat (http://thaiboat.se/) This is a very fun restuarant on a boot moored in Södermalm. They have a little beach where you can sit in the sand and sip their delicious cocktails. The food is pretty good and the atmosphere fun and upbeat.<a href="http://1.bp.blogspot.com/-fHFzX_MzHFw/V010o2z23qI/AAAAAAAAA5o/t4IPyfbyuu4Qm5FjKILxmHAMGPNMNLRVwCK4B/s1600/DSC_70191.jpg" imageanchor="1"><img border="0" height="213" src="https://1.bp.blogspot.com/-fHFzX_MzHFw/V010o2z23qI/AAAAAAAAA5o/t4IPyfbyuu4Qm5FjKILxmHAMGPNMNLRVwCK4B/s320/DSC_70191.jpg" width="320" /></a><br />
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2. Malarpaviljongen (http://malarpaviljongen.se/) This combination plant boutique and outdoor cafe in Kungsholmen is right on the water. The food is light, salads and sandwiches, and the location is perfect.<br />
<a href="http://4.bp.blogspot.com/-bYCLj-wXg0k/V011G6QxuMI/AAAAAAAAA58/VQp7wjHQSVwSvOcPpX8lAZ9pwjomcjo9wCK4B/s1600/malar.jpg" imageanchor="1"><img border="0" height="213" src="https://4.bp.blogspot.com/-bYCLj-wXg0k/V011G6QxuMI/AAAAAAAAA58/VQp7wjHQSVwSvOcPpX8lAZ9pwjomcjo9wCK4B/s320/malar.jpg" width="320" /></a><br />
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3. Rosendalsträdgård Cafe (http://www.rosendalstradgard.se/) This is my favorite place in Djurgården. It doesn't getting better than having lunch in an apple orchard! This gorgeous complex of cafe, gardens, and garden shop just keeps getting better.<a href="http://2.bp.blogspot.com/-I4PY2wUm9ug/V010A_S7lnI/AAAAAAAAA5U/KEvniougtF0odkA-aOGPAOgeJVwHzUcSQCK4B/s1600/rosendals2.jpg" imageanchor="1"><img border="0" height="234" src="https://2.bp.blogspot.com/-I4PY2wUm9ug/V010A_S7lnI/AAAAAAAAA5U/KEvniougtF0odkA-aOGPAOgeJVwHzUcSQCK4B/s320/rosendals2.jpg" width="320" /></a><br />
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4. Ulla Windblad (http://www.ullawinbladh.se/en/swedish-culinary-craft-historical-environment): A lovely spot for dinner in Djurgården on their outside patio, this restaurant features traditional Swedish cuisine and they do it very very well. As they say on their<br />
website, and I love them for it, they do not skimp on the cream and butter!<br />
<br />
<a href="http://4.bp.blogspot.com/-LLjDwL3CkRg/V01z8pCiT_I/AAAAAAAAA5M/byrxE73sxRYq5g3zZjytwHut-589TePEwCK4B/s1600/ulla%2Bwinblad.png" imageanchor="1"><img border="0" height="133" src="https://4.bp.blogspot.com/-LLjDwL3CkRg/V01z8pCiT_I/AAAAAAAAA5M/byrxE73sxRYq5g3zZjytwHut-589TePEwCK4B/s320/ulla%2Bwinblad.png" width="320" /></a><br />
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5. Milles Bakfika (http://www.mmilles.se/). This little restaurant is right on Strandägen with the most gorgeous view in town, if you are lucky enough to get an outside table. Their eggs benedict is very very good.<br />
<a href="http://3.bp.blogspot.com/-KWUFLgaEo3k/V0110hG9f7I/AAAAAAAAA6U/YWUuP8UI_eIkhbeaKZFAquE_NAHoUvHeQCK4B/s1600/milles.jpg" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-KWUFLgaEo3k/V0110hG9f7I/AAAAAAAAA6U/YWUuP8UI_eIkhbeaKZFAquE_NAHoUvHeQCK4B/s400/milles.jpg" /></a><br />
6. Hotel Lydmar Terrace Restaurant (http://lydmar.com/) The outside bar facing the water is a scrumptious place to take a drink and watch the sunset. However, they also have a little terrace restaurant upstairs on the second floor where you can sit under umbrellas, next to a fountain and enjoy lunch or dinner in elegant surroundings. The main dining room is also delicious.<br />
<a href="http://4.bp.blogspot.com/-Onbym8ctcMU/V011_fdrKyI/AAAAAAAAA6c/L8OClAk8jpwF0Nyc5H_mLUjaNqSoSbuVQCK4B/s1600/lydmar.jpg" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-Onbym8ctcMU/V011_fdrKyI/AAAAAAAAA6c/L8OClAk8jpwF0Nyc5H_mLUjaNqSoSbuVQCK4B/s400/lydmar.jpg" /></a><br />
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7. Urban Deli (http://www.urbandeli.org/) Both the locations have pleasant outdoor seating on the sidewalk in the summer, but the killer location is the rooftop bar at the Sveavägen location. It has a gritty modern urban feel with all the stylishness that one expects from Swedes. The space is suprisingly big and the view spectacular. They even have blankets if you get a bit chilly.<br />
<a href="http://3.bp.blogspot.com/-M6V32sUzS9Y/V012Sks5MpI/AAAAAAAAA6o/FgeMgWJ0j64fw__VVvzOXUT-TgihIWNLQCK4B/s1600/urban.jpg" imageanchor="1"><img border="0" height="320" src="https://3.bp.blogspot.com/-M6V32sUzS9Y/V012Sks5MpI/AAAAAAAAA6o/FgeMgWJ0j64fw__VVvzOXUT-TgihIWNLQCK4B/s320/urban.jpg" width="320" /></a><br />
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8. Vaxholms Bygdsgards Cafe (https://www.facebook.com/vaxholmshembygdsgardscafe/) This charming cafe is only open in the summer and you can sit in the garden overlooking the water. The highlight is the lavish cake buffet, but they also serve standard lunch fare. Beware that the place can be very crowded.<br />
<a href="http://3.bp.blogspot.com/-wmZYaKBt4JQ/V011hFh3cbI/AAAAAAAAA6I/w_Z5OhMgSkUsHaR-Ww6FNeEid2iY7SwkwCK4B/s1600/vaxholm.jpg" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-wmZYaKBt4JQ/V011hFh3cbI/AAAAAAAAA6I/w_Z5OhMgSkUsHaR-Ww6FNeEid2iY7SwkwCK4B/s400/vaxholm.jpg" /></a><br />
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9. Restaurant J (http://www.hotelj.com/en/restaurang). This light and airy restaurant is located right on the dock in Nacka and is the perfect spot for a weekend brunch.<a href="http://4.bp.blogspot.com/-rlGjcyzaqp0/V010I_6twhI/AAAAAAAAA5c/pCtBOpxoKNk8cqirLNeGkAiMSE6qVCHNACK4B/s1600/jbar.jpg" imageanchor="1"><img border="0" height="95" src="https://4.bp.blogspot.com/-rlGjcyzaqp0/V010I_6twhI/AAAAAAAAA5c/pCtBOpxoKNk8cqirLNeGkAiMSE6qVCHNACK4B/s320/jbar.jpg" width="320" /></a><br />
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<div class="MsoNormal">
<span style="font-size: 16px; line-height: 18.4px;">10. Oaxen Slip (http://oaxen.com/en/bistro-slip/) Yet another gorgeous restaurant in Djurgården, the slip is a bistro style restaurant on the backside of the island near Skansen overlooking the docks. The modern and airy interior overlooks the water and in the summer you can enjoy dining on the lovely deck outside.</span><br />
<span style="font-size: 16px; line-height: 18.4px;"><a href="http://4.bp.blogspot.com/-isFDKMAkS0g/V014d0KZc3I/AAAAAAAAA64/-gamJ0tpEhwo07SbzNQ_6DkDREzeboi9wCK4B/s1600/oaxen.jpg" imageanchor="1"><img border="0" src="https://4.bp.blogspot.com/-isFDKMAkS0g/V014d0KZc3I/AAAAAAAAA64/-gamJ0tpEhwo07SbzNQ_6DkDREzeboi9wCK4B/s400/oaxen.jpg" /></a></span></div>
LL Fredellhttp://www.blogger.com/profile/16109320671725555595noreply@blogger.com0