October 30, 2006
October 28, 2006
2 large eggs
150 ml caster sugar
October 26, 2006
My man works for a certain Swedish cell phone company, and they have the very good habit of awarding their employees sometimes by giving them something called dinner for two. The idea is that you get a card entitling you to a meal for two at a restaurant of your own choice. You go there, you eat, you drink, you pay - and then you get all the money back on your next salary. Isn´t that neat?
Anyway. We chose Operakällaren, one of Stockholm´s oldest and finest restaurants. It opened in 1787 in the old Opera and since 1895 it has been in the same building as we entered, a little nervously, this Saturday in September. The diningroom was redecorated last year and in a very good way. As you can see in the picture (borrowed from Operakällarens homepage) the modern chairs goes well with all the gold!
Oh, what can I say other than it was wonderful. The staff was so nice, the food was fantastic and so beautifully presented, the wine was fantastic (we had our own sommelier!)... We chose the tasting menu with wine and this is what we had! And sorry, I cannot find the wine collection on their homepage - I write down what I remember and update the rest later)
Fried langoustine tails with chickpea purée and mint jus (my favourite!)
French pigeon stuffed with horns of plenty with roasted walnuts, creamy lentils and grape sauce
A selection of cheeses
Lemon mousse with Malibou foam and Mojito flavoured sorbet
Apple variation with soufflé, terrine and Calvados cream
Today´s Swedish word: ord. Means word!
October 21, 2006
The base is one of my favourite recipes - a gateau au yaourt I picked up at Chocolate and Zucchini a year ago and have made many times since. It is so perfect, I almost never make any ordinary sponge cakes any more because this is much easier, you just stir everything together in five minutes and shove it in the oven. The cake comes out moist, a little fluffy and very tasty. I usually make it with a wheat flour mixed with wholewheat.
I baked it yesterday evening, cut it in three layers and put it out on the balcony. This morning I left to go to Uppsala for the day meeting friends and when I came back the cake looked like this. I have said before that my A is outstanding in food decoration and this cake is yet another proof. The filling is, quite simply, mashed banana and vanilla custard. Then he has put on whipping cream and decorated with fruit and berries, and topped it off with a clear jelly made of gelatine mixed with some apple juice for flavour. The jelly is optional but gives the fruit a nice, shiny finish. The green leaves are mint which was what we had on hand. And the cake was just as delicious as it looks. "This cake is so good I cannot speak", his mother said!
Thank you for all nice comments, I promise I will continue doing my best on this blog!
October 17, 2006
It is now almost exactly a year since I started up Clivia´s Cuisine and I am so nostalgic about this! I have learned so much about ways to cook and bake and about food from all over the world, and I have had the opportunity to get to know lots of lovely people.
Thank you all for reading and commenting and mailing and inspiring me! I will celebrate the beginning of year two with some new features - as soon as I have time. I just had to write something right now!
October 14, 2006
At first I didn´t plan a three-course meal but then we had boiled potatoes the other day and they just - ahem - was a little too boiled so there I was with quite a few mushy potatoes. What to do? Well, I could always try Pille´s potato shortcrust in my new 24-hole mini muffin tin! I jumped to the task and the recipe was wonderful as I had guessed, dear Pille knows her finger-food!
For filling them I turned to another food-blogger for inspiration and decided to try Anne´s funnel chanterelle dip which was lovely. I had some mushrooms lying around after my trip to the forest yesterday... It is the ones with the red flakes on, I thought they needed some decoration and went for pink pepper which was a lovely companion to the mild mushroom and cheese. In the other half of the canapées I put a classic Swedish mix (recipe found in Bonniers kokbok)of egg, boiled potato (not all of them were mushy), matje herring, chives, dill and creme fraiche which also was lovely Update: Oh! I forgot that I also put in a very finely diced apple! Essential for giving this mix some freshness and balance.... And I am above all very pleased with this photo, it looks really good while most of my photos looks like - well, you can see what the food looks like but maybe you won´t feel like eating it...
For the main course I made the Swedish-French fish soup from my blog dinner this January, with fake aioli and home made baguette, and for dessert I made the fantastic beetroot cake with saffron glaze.
Over and out! I have a lot of dishes to take care of tomorrow...
October 11, 2006
We enjoyed some of these yesterday on hot sandwiches. I take some good bread, butter it a little, then make a really good mushroom stew spiced with salt, pepper and a little balsamic vinegar. Then I boil thin slices of Jerusalem artichokes until just soft, covers the bread with them, put the stew on top and covers with some cheese. Bake in oven until the cheese has melted with a nice colour. Serve with some good soup, or with a cup of tea as a late night snack.
October 10, 2006
October 05, 2006
Let me just moan a little first: it is in fact hard to get hold of locally produced things here in Sweden, and also there is almost no debate about food. Well yes, about food safety and such of course, but not much about quality, about food miles, about eating seasonally, about why food should cost money. Every month I buy and read some English food magazines (mostly Olive and Waitrose Food Illustrated) and there are large features about what is best right now, why it is best right now and what to do with it. I miss that in most Swedish food magazines, and I miss the local products on the shelves in the large food chains. Sigh. We order fruit for work from one of Stockholm´s best fruit vendors and I doubt they send us anything Swedish ever, not even apples right now. This week they sent us satsumas (why? Surely they will be much better in November-December), and we got plums already in June. Hard as rocks and terribly sour. Why?
Well, I will do my best to change this, at least in our home, as much as I can. Eating locally and seasonally takes a lot of effort here considering where I live. In my nearest food store there are no organic vegetables and most of the other vegs are imported, except maybe the root vegetables. I will have to go further to get my vegs, or shop in Stockholm and lug it home on the commuter train. Well, well.
But, there are options if you have a car and can afford it (I could go on about food prices for ages, will take that another time perhabs), and now I am back (finally! Had you lost hope I would ever get to the point?) to the Farmers´market in Mariefred last Saturday.
This is what I got:
- a bottle of fresh organic canola oil from a producer actually living just 15 kilometres from my hometown
- grapes, peppers, carrots and a kind of radish (rättika), also from around here
- four kabanoss sausages, bought them directly from the producers
You know, there are still fresh Swedish tomatoes, but when they are finally out of season (shouldn´t be too long now) I will go on fresh tomato strike for at least six months. I can find no reason to eat the bleak, watery, sour tomatoes sold here in winter*. Will you join me?
* I will, however, eat canned tomatoes and the sundried ones I buy in 500 gram bags at Hötorgshallen. It is the "fresh" ones I am angry about
October 04, 2006
The Cinnamon Bun Day is invented by an organisation called Hembakningsrådet, who also supplied me with this nice picture (thank you!). Swedish lesson continues: Hembakning means Home baking, and this organisation works for supporting knowledge about cereals, baking and other bun-and-bread-related issues.
Well, I am off to the meeting, in pouring rain. We have had some calm weeks after the elections, just awaiting the negotiations between the parties. Yesterday the Parliament re-opened and on Friday the new Prime Minister will give a speech on the new government policy and also present the new ministers, which is very exciting.