A lovely fish pie filled with ocean goodness. Perfect for an autumn family dinner.
Welcome Mr Lindström and his famous and elegant beetrot-infused beef patties to centre stage.
Normally I'll enjoy the elderflower cordial mixed with ice cold water, but it is also an excellent dessert ingredient. Like here for instance, served as a sorbet, floating and melting in a sea of it's own juices.
This fresh berry mazarine was first introduced to me by my wife, and even though she is allergic to almonds and subsequently have never even tasted it, she has agreed to make it for me on every once in a while.
Turning sunchokes into a creamy soup is perhaps the most classic way of utilizing this lovely vegetable, but there are many other good options. In this recipe they're transformed into a smooth paté and served with one of the most quintessentially Scandinavian foods out there: smoked salmon. These two leading acts work extremely well together, and supported by some oven roasted crisp bread and dill becomes a charming plate of Scandinavian flavors.
Where do you start a journey through the Scandinavian kitchen? Well, perhaps with the most iconic Scandinavian dish of them all. Swedish meatballs. Now, first of all, we need to settle something: Mom's meatballs are always the best in the world. Regardless of the Mom. And perhaps even regardless of the meatballs. Just like Italian sons and daughters have their mother's cooking as a frame of reference for good food, Mom's meatballs have the same function in Sweden.
This fresh berry mazarine was first introduced to me by my wife, and even though she is allergic to almonds and subsequently have never even tasted it, she has agreed to make it for me on every once in a...