Few cities have got the same amount of history, culture & charm as Florence, Italy. The capitol of Tuscany got million places to eat and drink but I've gathered a few that you definitely shouldn't miss on your trip.
In a city like Florence with such a vast amounts of tourists it can sometimes be challenging finding the local sweet spots. I’ve gathered a list of bars & restaurants which some are classic unicorns from tripadvisor but most of them I’ve been recommended by my friends Fredrika & Sarah who used to live there. Typical local food to try: Bistecca alla Fiorentina, Trippa alla Fiorentina, Pappardelle sulla lepre, Ribollita & pappa al pomodoro and of course loads of beautiful Tuscan wine.
Restaurants, gelaterias and bars to check out in Florence:
Amblé (Bar but also nice to have brunch at their cozy terrace. Great escape from all the tourists)
Cibrèo (Prob. one of the best restaurants in Florence.)
SBrino Gelato (the best pistachio gelato I’ve ever had)
Trattoria Cammillo (authentic Tuscan food in an old school Trattoria)
Il Santo Bevitore (home-style cooking for a valuable price)
Grom (one of the best gelatos in town)
Gosh* (Coctail bar with beautiful interior next to Il Santino)
S. Forno Panificio (bakery – breakfast spot)
Trattoria Sabatino (low key place with great food and a lot of family vibe. Very cheap and unpolished. On the downside – can be quite a lot of tourists sometimes.)
Gelateria La Carraia (great ice cream)
Il Santino (Winebar)
Gusta Pizza (self explanatory)
Le Volpi e l’uva (Wine bar)
La Ménagére (bistro)
Perche No? (wonderful ice cream)
Pitti Gola E Cantina (Wine bar & Italian restaurant)
Trattoria Anna (Classic super authentic bisteca fiorentina made by 75+ Anna. Never seen a tourist there)
Artbar (Kitschy Bar with massive decorated cocktails – genuine vibe)
Montecarla (Kitschy Club)
Ristorante La Giostra
Il Contadino (A great value lunch spot with traditional Tuscan food. Also few tourists here. The headline photo in this article is from Il Contadino)
Ora D’Aria (Local delicacies from Tuscany)
Start of a night out at the Piazza Santo Spirito, a square where a lot of bars and restaurants are located.
There are loads of lunch restaurants in Stockholm and it can sometimes be difficult to find the right one. Therefore I’ve putted together this list with the best 20 lunch restaurants in Stockholm in my opinion. It’s a mix of high end, street food and bistros with various vibe all around town.
Rolfs Kök One of the best lunch restaurants in town. Soup as a starter and then a classic bistro dish for main. Their fish is really good and the fresh bread is almost worth the visit itself. Vasastan
Oaxen Slip Nordic bistro. I can specially recommend to try their three course lunch called ”Grosshandlarlunch” Djurgården
Broms Neighborhood bistro with high quality food that always delivers.
Price: ~ 140 kr Östermalm
Bistro Napolyon Classic French bistro vibe with a nifty 8cl wine special for lunch.
Price: ~ 140 kr Östermalm
Portal Proper Scandinavian Bistro that always deliver great quality. Since it’s a little bit pricy I recommend it for a lunch meeting or a fancy Friday lunch with your friends.
Price: 150 kr + St. Eriksplan
Totemo Ramen Best ramen in town in my opinion. Rich broth, great toppings and noodles to die for.
Price: ~ 130 kr St. Eriksplan
Minako Sushi Low key sushi restaurant which deliver a high quality sushi in multiple servings. A true hidden gem. Vasastan
Pizzahatt Their pizzas are amazing. Norrmalm
Minh Mat Best Vietnamese food in town. Get their in time – always crowded. Vasastan
Arirang The first and the best Korean restaurant in Stockholm. Their classic Bibimbap is a given choice. Vasastan
Ai Ramen Tasty ramen with rich broth and great toppings. Great value. Södermalm
Den Gyldene Freden Swedish traditional bistro located in a beautiful house in Gamla stan. A favorite during the colder month with it’s dark, rustic and charming interior. Old Town
Flippin’ Burgers Probably the burgers in town. Vasastan
Indio Japanese/Peruan fusion restaurant with great sushi. Beautiful interior and always great vibe. Södermalm
Brisket & Friends South of Stockholm, hidden in an industrial area you will find a brisket smokery called Brisket & Friends. Amazing south inspired BBQ flavors only serving lunch. Be quick though, they always sell out. Årsta
Nytorget 6 Tasty food with friendly staff that will never leave you hungry. Located at Nytorget,Södermalm it’s a classic neighborhood restaurant with great value. Södermalm
La Neta Authentic Mexican street food located at Östgötagatan 12 and Barnhusgatan 2. Great lunch deals. Södermalm
TAK Asian inspired bowls with a Nordic touch. Let the lunch extend to an after work and enjoy one of the best views over Stockholm there is. Located a the top floor of the 5 star hotel At Six – the food is really good but a little bit expensive.
Price: Starts at 155 kr and regular dishes around 200. City
K25 Food court at Kungsgatan. Loads of different restaurants from all over the world with good quality. Try the kebab at Snack bar. Huge selection, fast and tasty. Norrmalm
Recently I brought some friends over to "Spanjorskan", an ambitious neighborhood restaurant run by Bockholmengruppen where we had a great weekend brunch with iberico burgers, cava sangria, churros and much more.
Bockholmengruppen started the neighborhood Spanish restaurant Spanjorskan about a year ago and back than I tried out the lunch (read more). This time I brought some friends over to Nybrogatan 42 to try out their brunch.
They offer a mix of brunch classics such as poached eggs, avocado and burgers but you will also find blackened tuna salad, calamari, piementos de padrón, tortilla and churros. We enjoyed it all together with the great Spanish white wine, Albariño. Prices ranges from 75 kr for the small dishes to 255 kr for the bigger ones.
Sunday brunch at Hotel Skeppsholmen and their restaurant Långa Raden. Experience food and drinks on Stockholm’s closest archipelago island and their lovely garden.
Skeppsholmen is a small island located in the city just a 10 minute walk from the Royal Palace, Grand Hotel and Kungsträdgården. The walk itself delivers a stunning view over the water with Södermalm, Gamla Stan and Östermalm in the foreground.
The food is simple and genuin with influences from their Swedish heritage. I visited the restaurant together with my girlfriend, Ella and we tried out a great variety of dishes from their á la carte menu.
Our favorites were:
1. The classic sikrom with 24 months aged Präst cheese royal, red onion, chives and whipped crème fraiche.
2. The crispy steak sandwich with beef, grilled salad, tomato, red onion and horseradish.
3. Banana bread with caramel sauce and ice cream.
På jakt efter mysiga vinbarer med spännande viner i Stockholm? Då har du kommit helt rätt. Under de senaste åren har ett stort antal nya fina vinbarer öppnat upp och här kommer en guide över mina favoriter som alla är väl värda ett besök. Främst opretentiösa men charmiga hak som har stor passion och gedigna kunskaper för vin:
Folii De erkända sommeliererna Béatrice Becher och Jonas Sandberg driver den mysiga och populära vinbaren Folii på Erstagatan, Södermalm. Ett enormt utbud av spännande viner med över 300 på glas och alltid goda små rätter.
Tyge & Sessil Spännande naturviner från hela världen. Niklsas Ekstedts vincafé adderar mycket stämning till Brahegatan, Östermalm. Den charmiga interiören gör sig väldigt bra med vinerna från de små och udda producenterna. Maten som serveras är enkel och god men det är framförallt för vinerna och stämningen som jag går hit.
Babette Vinbar och restaurang med framförallt schyst pizza. Känns som en avslappnad kvarterskrog men inom väggarna ryms otroligt mycket nörderi. Allt är noga utvalt med den enda grundfilosofin att allt ska vara gott. Du hittar snarare strama och eleganta viner än sockerstinna zinfandelviner och många blir nog överaskade över den gedigna vinlistan på detta tillsynes ganska enkla hak.
Combo Vinbaren Nyöppnat av gänget bakom Bistro Süd och PA & Co i en liten lokal mittemot Stadsbiblioteket. Här finns viner på glas från 85 kr och champagne från 115 kr. På matsedeln hittar man charktallrik, råbiff och tod man pla.
Burgundy Mysig vinbar i Gamla stan som ligger i anslutning till Djuret, Flickan, Tweed och Pubologi. Daniel Crespi har skapat en liten institution för mat- och vinnördar samt andra livsnjutare som gillar att komma bort från Gamla stans turistträngsel. Stor vinkällare och alltid prisvärda alternativ på glas. En annan kul grej som du inte får missa är att restaurangen som oftast gästspelas av andra älskvärda krögare på onsdagkvällar mellan 23-01. Då serveras en ”nattmacka” för 100 spänn influerad av kvällens gästkock.
19 Glas Påstår inte bara att de var Stockholms första vinbar utan också att de ”kanske” har flest viner på glas i hela världen. Och visst är listan lååång, med glasviner från 89 kr. Kunnig personal och bra mat bidrar till helhetsupplevelsen. Anordnar också ”Winemakers Dinner” där vinproducenter presenterar sina drycker.
The Winery Hotel Den läckert industriromantiska byggnaden vid Järva Krog inrymmer såväl hotell som restaurang och vinfabrik. I vinoteket kan gästen själv fylla på sitt glas från vinomaterna och därmed få chansen att prova många olika sorter.
Stockholm is full of great unpopulated expanses just begging to be explored on foot, climbed, rowed or sailed across. Together with Talisker and Fejan Outdoor we went out to the northern part of Stockholm's archipelago and enjoyed whisky tasting on the cliffs, the glamping site at the small island of Fejan and a delicious dinner made by the Danish chef Mikkel Karstad.
On a sunny Wednesday morning I joined a concept called Scandinavian Detours, a concept were dramatic nature meets delicious food and great drinks. We started off by taking a boat up north to an island called Gisslingö. At the island we met up with Fejan Outdoor, who organize adventurous tours in the northern part of the Stockholm archipelago.
Along some snacks we then hiked the island and met up with Talisker whisky and had a tasting by the cliffs. Definitely the most scenic tasting I’ve ever been to and the Talisker Port Ruighe, Talisker Skye and Talisker 10 suited the windswept surroundings perfect.
After the delightful tasting we took the boat to the next island Fejan, for some dinner prepared over open fire by the talented Danish chef Mikkel Karstad as well as cocktails prepared by Mate Csatlos.
Puré of split peas with a salad of broccoli, bronze fennel and parmesan
Broccoli fried with ramson, salted unripe plums and junket
Steamed mussels with Talisker, beer, apple and fennel
Celeriac baked in a bonfire with brown butter, elderflower, buckwheat and wild herbs
Rhubarb with white chocolate, spruce and Talisker
Coffee with blueberry and honey biscuits
After a superb dinner I headed up to the remote luxurious canvas tents and took some rest in the cozy bed. The tents are available for rent during the summer months at Fejanoutdoor.se and I can highly recommend a visit. A night in the remote Canvas Hotel including dinner & breakfast (you get a basket that you prepare on your Muurikka next to the tent) costs about €350.
Preserved lemons are a popular speciality in the Moroccan kitchen and you can both use it in traditional chickentangine or as a fresh add-on to your salad. Since the preservation process takes at least 4 weeks, you better have some patient. You will be rewarded with very tasty and intense lemons though.
Lemons are commonly sprayed heavily with fungicides and pesticides and since you are eating the peel it’s important use organic lemon and wash them well. When using the preserved lemons think about reducing the salt in other components since they are very salty them selves.
1 Big jar with lid (clean throughly)
10 Organic lemons
10 Tbsp salt (for rubbing the lemons)
5 Tbsp salt (top of the pile of lemons in the jar)
The juice from 4 lemons.
Fill up with boiled and cooled down water.
Clean a big jar throughly. It’s important when you preserve food.
Wash the organic lemons and cut off the top and bottom with a sharp knife (I use the Miyabi 9 cm peeling knife and the Miyabi 24 cm). Then cut a cross in the top and bottom, the lemon should barely hold together. Then rub each lemon with a tablespoon of salt.
Put all the lemons in a big jar and push them tight. This will release a lot of fresh juice.
Pour the juice from 4 lemons and add 5 tablespoons of salt on top. Then fill up the jar with cooled down boiled water all the way to the lid and then close it.
Let it sit for in room temperature for at least 5 weeks and then transfer to your fridge. The peel should be soft when they are ready.
Before serving make sure to remove the pulp and wash off excess salt – it’s only the peel you are eating. Use in a traditional Moroccan chicken tagine, a savory fish soup or as topping in a fresh salad.
As always it’s important to use great and sharp knives. I use the Miyabi RAW 5000 series. Very sharp, precise and fine balance. Perfect for chopping onions or slice lemons. Until the Sunday April 1st you will receive a 15% discount on all Miyabi knives on kitchentime.seusing the promo code ”PTABLE15”.
Oaxen Slip, the little sister of the two star rewarded Oaxen Krog, is a beautiful and friendly bistro located at the scenic peninsula Djurgården. I brought some friends and tried out their lunch concept called "Grosshandlarlunch" - a three hour long seating with delicious food and great drinks.
On the peninsula Djurgården, just a 15 min tram ride from downtown Stockholm you will find a beautiful restaurant named Oaxen. Its’s housed in an old shipyard and decorated with vintage furniture like the old movie theatre chairs pictured above. I brought some friends over on a sunny Friday to try their lunch concept called ”Grosshandlarlunch” a three course seating with amazing food paired with great wine. The dishes are served on large plates and it feels almost like a Sunday roast with your family.
1.Kale salad with apples and hazelnuts. 2. Ian Doyle, head chef at Oaxen Krog. 3. Outer thigh of venison glazed in bread miso tuscan cabbage, brussel sprouts and cream.
1.High ceilings, beautiful atmosphere and the big windows create stunning light. 2. The lunch consists of one starter, one main and one dessert. 3.Great wines and also some beers from the local producer Värmdö Bryggeri.
The lunch costs 425 kr/person excluding drinks.
1.Table setting. 2. Delicious main fish w/ fennel and dill. 3. The inspiring CEO at Oaxen Krog & Slip, Agneta Green.
Oaxen Kroog & Slip
115 21 Stockholm
1. Crumble the yeast into the bowl of a stand mixer. Add the remaining ingredients. Use the dough hook and work it slowly for about 2 minutes. Increase speed and work the dough for about 10 minutes more.
2. Put the dough in a bowl and cover with plastic wrap. Let it rise for about an hour (until double the size).
3. Put the dough on a floured surface and divide it into 20 pieces. Place them on a baking tray with parchment paper. Let them rise under a kitchen towel for 30 minutes.
4. Preheat the oven to 225 °C (437 °F). Bake for 8-10 minutes until golden. Remove and brush them with a beaten egg. Let them cool on a rack.
5. When cooled down, cut of a small lid in the bun and remove a table spoon of the the bun dough and put into the almond paste.
6. Blend the almonds gently, you still want some crunchy pieces left for better texture. Stir together with the other ingredients and the cutout dough from the buns.
7. Put the almond paste in the cutout hole, add whipped cream and then put on the lid and sprinkle some powdered sugar on top.
Good luck and enjoy these delicious pastries. Semlor are a classic treat served in January and February in Sweden. This is a classic recipe but there are a lot of different modern varieties as well.
A delicious ravioli recipe alongside a beautiful video of the making produced by my friend Marcus Rönne. Sit back and enjoy!
A cold morning in November I headed out to the forest outside of Stockholm together with my friends Marcus, Oscar and Hugo to pick chantarelles for a savory ravioli dinner I was planning. Marcus is a videographer (check out his great work here) and we were a little sick of the stereotypical Tasty-videos with the boring overhead angle and wanted to create something more artistic. Check out the video below (full screen and sound ofc) and further down you will find the recipe.
How to make the Chanterelle Ravioli
Served with the lovely Tuscan Val Di Suga – Brunello di Montalcino
Ingredients (4 servings)
Ravioli dough 500 ml wheat flour (preferable Semolina which adds some texture but regular all purpose is fine as well)
4 eggs (eco free range)
400 g Chanterelle or other tasty mushroom of your choice like Porcini
225 g ricotta
100 g Parmigiano Reggiano (do not joke around with substitutes here)
2 cloves garlic
2 tbsps olive oil
A pinch of sea salt
1 pinch nutmeg (preferably fresh grated)
Ground black pepper
Brown butter 150 g unsalted butter
Topping 1/2 dl fresh sage leaves
1/2 dl roasted pine nuts
Freshly and rough grated Parmigiano Reggiano
Prepare the ravioli dough:
Make a big volcano of flour in in the middle of a big flat surface.
Add the eggs into the volcano and give them a whisk with a fork. Add a little of the flour from the edges a little at a time.
When it begins to stick and start working the dough with your hands until it is elastic and smooth. It can take quite some time like 10-15 mins, but it’s really meditating. That’s why I don’t use the food processor here. (Wouldn’t have looked too nice in the video as well..)
Cover your dough in cling film and rest for 30 minutes in your fridge. Meanwhile prepare your filling.
Cut the dough in half and roll the dough thin, about 8 mm (requires a lot of rolling). If you have the pasta roller thing – it comes in really handy.
Grate the garlic cloves and fry them with the chanterelles (save a few for garnish) in olive oil on high temperature.
Mix the chanterelles with the ricotta, Parmigiano, egg and seasoning until coarsely chopped.
Cut a large grid of squares in your rolled out dough (about 6 cm * 6 cm) and place 2 teaspoons of filling in the middle. Brush the edges with a beated egg gently press the pasta sheets together. Make sure there are no air left inside them.
Make the brown butter by melting it over medium heat, stir constantly until golden brown and you can sense a nutty smell.
Roast the pine nuts until golden (keep a close eye since they burn so easy and are really expensive).
Fry the chanterelles that you save for garnish on high heat.
Boil the ravioli in well-salted water until al dente, about 2.5 minutes.
Give them a 30 sec in the frying pan that you just used for the chanterelles to give them some extra coating.
Serve on wide plates and add the brown butter, pine nuts, sage leaves, chanterelles and some freshly grinded Parmigiano Reggiano.
Tips! Pair with a glass of the Tuscan delight Val Di Suga – Brunello di Montalcino. Pairs really well and let your thoughts wander away to the misty Italian valleys.
Chef : Petter Bäcklund
Director & DOP : Marcus Rönne
Aerial : Oscar Söderlund
Set. Ass : Hugo Bergquist
Stockholm is such an incredible tasty city with a lot of great food and drinks in all price ranges from all over the world. I often get the question on where to eat and drink so I gathered this list of places I usually recommend my friends to visit. A great mix of chill vibe, great brunches, fine dining and delicious cocktails.
Cafés / Brunch
Bageri Petrus (prob. best baked goods in town, Södermalm) Greasy Spoon (brunch, Södermalm + Odenplan) Café Pascal (great sandwiches and coffee, Odenplan) Mellqvist (great sandwiches and coffee, St. Eriksplan) Pom & Flora (great brunch selection, Södermalm + Odenplan) Wood Stockholm Café (The small café kiosk located at Mosebacke torg serves great sandwiches and tasty coffee. This one is located just by our apartment and during the warmer half of the year – this is def. a go to place. Södermalm) Nytorget 6 (great brunch selection, Södermalm) Rosendals Trädgård (great selecetion of sandwiches and pastries in a beautiful greenhouse, Djurgården) Kafferang (great brunch selection, Södermalm) Nybrogatan 32 (great brunch selection, Östermalm) Snickarbacken 7 (Cosy place with great fika, Östermalm)
Bar Homage (Love the Paris bistro vibe together with great cocktails, Södermalm) Häktet Vänster (make reservation in advance, Södermalm) Tyge & Sessil (Wine bar, Östermalm) Folii (Wine bar, Södermalm) Bleck (A big terrace located in the park, Blecktornsparken. Great atmosphere summer time, Södermalm) Mosebacketerassen (Outdoor terrace in the summer. Beautiful view over the city from the top floors, Södermalm) TAK (Roof top bar and one of few with a view. Random crowd though but the place itself is worth a quick stop by, City) Apropos (Cocktail bar located in Vasatan) 19 Glas (Wine bar in the Old town) Erlands bar (Cocktail bar located in Vasatan) MELT bar (Burlesque and kitschy, Hötorget) Katarina Ölcafé (Cosy beer bar, Södermalm)
Rolfs Kök (One of the best lunches in town. Soup as a starter and then a classic bistro dish for main. Their fish is really good. Vasastan) Oaxen Slip (Nordic bistro. A premium and delicious lunch with beautiful surroundings, Djurgården) Bistro Napolyon (French bistro vibe, Östermalm) Portal (Proper Scandinavian Bistro that always deliver great quality. St. Eriksplan) Totemo Ramen (Best ramen in town, St. Eriksplan) Broms (High end, always good, Östermalm) Nybrogatan 38 (Bistro, Östermalm) Pizzahatt (Their pizzas are amazing, Norrmalm) Minh Mat (Best Vietnamese food in town. Get their in time – always crowded. Vasastan) Arirang (The first and the best Korean restaurant in Stockholm. Their classic Bibimbap is a given choice. Vasastan. Nytorget 6 (Great value, tasty and you never leave hungry. Södermalm)
TAK (Asian inspired bowls with a Nordic touch. City) K25 (Food court at Kungsgatan, try the kebab at Snack bar, Norrmalm) Nybrogatan 38 (Östermalm) Ai Ramen (Södermalm) Den Gyldene Freden (Swedish traditional bistro, Old Town) Flippin’ Burgers (Vasastan) La Neta (Södermalm + Norrmalm) Teatern (Food court on Södermalm with a great variety of food, Södermalm)
My favorite restaurants (vibe/taste/price)
Bar Agrikultur (Modern Nordic food often with a twist. Always high quality seasonal produce and the atmosphere is great. Order 2-4 dishes and share, priced around 90kr/dish and no reservation. Located at Skånegatan, Södermalm.)
Wood Stockholm (Different themes all the time but always great, Södermalm) Indio (Japanese/Peruan sushi, Södermalm) Paradiso (Modern, Södermalm)
Omnipollo Hatt (Delicious wooden fired pizzas and a great selection of their own handcraft beers, Södermalm). Oaxen Slip (Nordic bistro, Djurgården) Barbro (Japanese, Södermalm) Babette (Pizza, Vasastan) Bleck (Södermalm) Café Nizza (Italian, Södermalm) 800° (Pizza place, Vasastan) Omnipollos Hatt (pizza, Södermalm) Bar Agrikultur (Modern Nordic, Södermalm) Den Gyldene Freden (Swedish traditional bistro, Old Town) Matateljén (Modern Nordic, Gamla Enskede) Rolfs Kök (Modern Nordic. Always a great time at this classic spot in Stockholm. Norrmalm) The Burgundy (A cosy wine bistro with great value, The Old Town) Nytorget 6 (A neighborhood restaurant packed all day with a lot of nice people, Södermalm) Rost (Pizzeria in old mechanic workshop, Södermalm) Delikatessen (French Bistro. Beautiful and moody interior – service is a bit french… Södermalm) Jim & Jacob (Vasastan) TAK (City) Råkultur (sushi, Östermalm) Nook (Asian fusion, Södermalm) Kommondören (American / Soulfood, Östermalm) Broms (Elegant bistro, Östermalm) Minh Mat (Best Vietnamese food in Stockholm, Vasastan)
High end (Reserve a table in advance)
Oaxen (**) (Djurgården) Lilla Ego (Vasastan) Gastrologik (*) (Östermalm) Agrikultur (*) (Vasastan) Ekstedt (*) (Östermalm) Adam / Albin (Östermalm) Aloë (*) (Älvsjö) Sushi Sho (*) (Vasastan) TAK (City) Unn (City) Punk Royal (Södermalm) Rutabaga (Blaiseholmen) Esperanto (*) (Östermalm) Imouto(*) (Östermalm) Flickan (Old Town) Farang (Vasastan) Djuret (Old Town)
Cocktails can sometimes feel a little bit intimidating to make yourself. They don't turn out like they did at the bar the other night and it can be quite expensive to get the liquors for a decent set up. In this article you will find inspiring cocktail recipes, great advices on what gears to use, techniques to practice and other tips & tricks. Made together with my friend and bartender Ville Ström. You will find the recipes at the bottom.
Foto: Petter Bäcklund
What equipment to use?
Boston Shaker (need to have)
Hawthorne Strainer (need to have)
Jigger/Measuring Glass (need to have)
Glassware (need to have)
A long bar spoon (nice to have)
Japanese mixing glass (nice to have)
Zester/Grater (nice to have)
Citrus Juicer(nice to have)
Muddler(nice to have)
Citrus or Vegetable Peeler(nice to have)
What you need at home
Spirits – Preferably you have Rum, Whisky, Tequila, Vodka and Gin at home.
Ice – This is key and one of the most essential ingredients in a cocktail. Have access to various shapes and make sure you never run out.
Citrus – Always use fresh press juice. The sour lemon, lime and grape juices will create a fine balance to the sweet tones.
Simple sugar syrup – Mix 1 kg refined sugar with 1 liter of boiling water. Store a bottle in your fridge.
Fruits – Always nice with fresh and natural flavors.
Bitters– Not a must but it can give that extra kick and it looks great and pro. (Like the Angonstura bitter on top off the foam on a Whiskey sour)
Irish Coffee 2.0
This combo with the dark chocolate and butter fried salty almonds could replace any dessert with ease. I love that it’s so easy to make and that people always get really excited about it. If you don’t have the almonds you can of course settle with the classic version but it makes a lot of difference and will definitely impress your friends.
15 cl freshly brewed coffee
1 tablespoon brown sugar
5 cl Irish whiskey
5-10 cl lightly whipped cream (depending on what you like, I always go big)
Cocoa powder of great quality to sprinkle on top
1/2 dl salty almonds
2 tablespoons of butter
Fry the almonds in butter and chop them coarsely.
Fill your glass with hot water, let sit for 2 minutes, then discard the water. This will keep your drink hot for longer, same concept as when you cooling down your glass prior serving with ice.
Pour the fresh hot coffee into the warmed glass. Add brown sugar and stir until dissolved.
Blend in Irish whiskey.
Top of with lightly whipped cream by pouring gently over back of spoon.
Sprinkle some cocoa powder and add the crunchy almonds. Enjoy hot!
A classic cocktail with a twist. The entire egg adds great texture and the coffee tones are so delicious with the lime. Perfect for a boozy Saturday brunch.
Together with the Swedish grocery retailer Coop we had the pleasure to experience an eleven course Chef's Table made by the eminent Mathias Dahlgren and the talented Danish sous-chef Peter Rødsgaard at their restaurant Rutabaga. Next level of lacto-ovo-vegetarian cuisine to say the least.
Foto: Petter Bäcklund
There is something very special with Mathias Dahlgren’s vegetarian restaurant Rutabaga. Located in the historical building of Grand Hôtel, the restaurant used to be the legendary Swedish two starred restaurant, Matsalen, with delicate table cloths and a fancy upscale tone to it. After ten years of service, Mathias wanted to create something new. His eagerness for new challenges and to push the boundaries of 100% vegetarian cooking lead to the idea and concept of Rutabaga. The table cloths are now replaced with bright wooden furniture and the dishes are now meant for sharing in a more relaxed manner.
Together with the Swedish grocery retailer Coop and their new CEO Magnus Johansson, we had the pleasure to experience an eleven courses Chef’s Table. We had a great chat with Magnus and he explained their forward thinking vision and also highlighted the environmental advantages on how beans and leguminous plants can substitute more resource heavy alternative of protein.
With this in mind I was really eager to try out the dishes of the night where yellow peas, sugarsnaps and white beans were the heroes. It’s inspiring how Mathias, together with the sous-chef Peter Rødsgaard manage to pull of these incredible intense high flavor combinations with tons of great texture with produce that rarely are put in the limelight.
Raw carrots, Vietnam style
Kale salad, wax beans, coconut, yuzu
Swedish mozzarella, fresh herb salad, sugarsnaps
Deep fried labneh, yellow peas hummus
Potatoes, truffle, green peas
White beans, autumn truffle ”risotto”
Beefsteak tomato tartare
Aubergine, Tokyo style
Egg 63° C, fried mushroom, broad beens
Carrot, cardamom ice cream, almonds
The sommelier at Rutabaga put together a funky and tasty wine menu with a strong emphasize on organic and natural wines from Europe. For those interested – here is the list:
Grandes Jorasses 2015, Domaine Bellurd, Savoie
Melting Potes (VDF) Magnum 2016,Alice & Oliver De Moor, Chablis
Cerasuolo d’Abruzzo ”Le Cince” 2016, De Fermo, Abruzzo
Barbaresco Magnum 2010, Cascina Roccalini, Piemonte
Frigidus 2009, Fattoria San Lorenzo, Marche
Rutabaga is located at Södra Blasieholmshamnen 6, Stockholm. The Chef’s Table is priced at 795 kr ($90) and reservations can be made here. I can understand that people feel it’s a little bit expensive to pay 170 kr ($20) for grated carrots but given the amount of work they have put in to source the best produce and delicious combinations I definitely think it’s worth it.
For more inspiring vegetarian recipes with beans and peas of all kinds, pay a visit to the section called ”Nya Vardagsmaten” at Coop’s website here
In a scenic mix of winding roads and rolling hills covered in wine fields you will find the charming organic vineyard Terreno. People have been producing classic wine and eating great food for thousands of years at these dreamy environments in Tuscany, Italy. I got the opportunity to pay a visit during harvest and also meet up with the lovely family & people behind Terreno Agriturismo.
It’s not everyday you meet a family who actually fulfill their dreams and buy their own romantic vineyard in Italy. However, Mats and Birgitta Ruhne did just that back in 1988 and without any previous knowledge in winemaking they got their hands dirty and set a completely new path for their family in Tuscany. Now the family is running both the vineyard and The Winery Hotel in Stockholm.
Today, the Terreno vineyard is run by their passionate daughter Sofia Ruhne and along their Chianti Classico DOCG wine they are experimenting with loads of different varieties, methods and styles. Their genuine interest and passion for organic craftsmanship and products definitely shine through and most of the work at the vineyard is done by hand.
During a few hot September days a few journalists and I were invited to visit this beautiful place and to be a part of the harvest and have a closer look at the production. Along Sofia their junior winemaker Andrea showed us around and told us more about the organic way of growing grapes and the different challenges that comes with it. Further down the post I will get into more detail what it takes to be a Chianti Classico certified wine but a part of it is that no irrigation (external watering) is allowed.
Andrea, Sofia, Mario, Abas, Alva & Sarah
This summer was yet another super hot and dry one which resulted in smaller yields and the harvest starting a couple of weeks earlier then usual. The extreme heatwave even called for sunscreening the plants with an organic agent. The Thursday morning we went out was no exception and even if I probably spent more time taking photos and eating the grapes it was boiling. However, a great change compared to the rainy Amsterdam I came from.
After a few hours of solid picking we had a traditional harvest lunch with vegetarian lasagna, fresh salad picked from the garden, a super tasty pecorino, bread and the rustic red house wine Terreno Rosso di Frasse (which suited to be enjoyed chilled this hot day) and the white Terreno Bianco di Stella. All these local specialities are worth the visit it self if you ask me.
A power nap later we continued to the facilities where the grapes are being crushed and the juice transfered to huge steel tanks for primary fermentation. Even if the grapes are picked by hand MOG (material other than grapes) they need to be sorted out a second time manually. To achieve the desired taste, wine makers pick parts of the fields at different ripeness to later be able to blend the different batches. The longer you let the grapes ripen, the higher sugar level it will contain (results in more alcohol and raisin tones).
After the primary fermentation, the wine is transfered to concrete tanks and oak barrels for further aging. At least 12 months for Chianti Classico and at least 24 months for the Chianti Classico Riserva.
More info about Chianti Classico:
Chianti Classico is a DOCG (Denominazione di Origine Controllata e Garantita) which is the highest classification an Italian wine can be awarded. This guarantees the standards of production methods and the quality of each bottle of wine. To be labeled a Chianti Classico DOCG you need to follow a set of rules (besides of being located in the 71,800 hectares region between Florence and Siena). The wine should consist of a minimum of 80% Sangiovese and up to 20% of any other approved red grape variety such as Canaiolo, Colorino, Cabernet Sauvignon, Merlot or Syrah. The wine must have a minimum alcohol level of 12% with at least 7 months aging in oak, while Chianti Classico Riserva must be aged at least 24 months at the winery, with a minimum alcohol level of at least 12.5%. No irrigation (external watering) is allowed and the harvest yields are restricted to no more than 7.5 t/ha (3 tonnes per acre). All Chianti Classico wines are also famous for the significant Black Rooster trademark on each bottle.
Where can I taste the Terreno wine?
You can enjoy the Terreno wines and also see a small scale production with grapes from the vineyard at The Winery Hotel in Stockholm. Also make sure to book your tickets to their wine festival 30th of September – 1 October 2017 here. You can also get some of their wines at Systembolaget in Sweden in a few selected stores and through their website here.
Visit Terreno Agriturismo:
The best way to reach Terreno is by flying in to Florence (approximately 3 hours from Stockholm). Then I would prefer to rent a car (approx. 50 min ride south of Florence) because the area has great sightseeing and beautiful surroundings you don’t want to miss. Alternatively, you can grab a taxi but then you’re more limited and might miss out on some nice day trips.
To book a tasting or make a reservation for their apartments – visit terreno.se
Below is a selection of my favorite shots from the trip:
Dessert wine "Vin Santo" in the making. These grapes will be drying on this rack for 100 days.
Birgitta, Stella, Sofia & Hektor
Mario in his Piaggio Ape
Early bird at vineyard
One of the guest houses at Terreno
Sofia in the small boutique
Vin Santo "Holy wine" is a style of Italian dessert wine.
Nybrogatan in Östermalm, Stockholm, just got a new Spanish restaurant named "Spanjorskan ". It is an ambitious neighborhood restaurant started by Bockholmengruppen, which is excelling their repertoar in Östermalm. I went there with a couple of friends to try out their Spanish delicacies and check out the vibe and yes, we are excited!
Bockholmengruppen is adding yet another neighborhood favorite at Nybrogatan 42 named Spanjorskan, which used to be Piatti. This sunny afternoon we had the pleasure to be seated outside on their terrace and this is definitely one of those restaurants you want to enjoy for a while and keep their delicious dishes coming. We got to try out a few dishes from their á la carte lunch menu as well as some starters and sweets.
Some of our favorites were the Whole blackened artichoke with eggplant crème, roasted eggplants, zucchini salad and marcona almonds (priced at 245 kr), their homemade sausage with a salad of grilled fennel, big white beans in tomato sauce with sour cream and pork rinds (190 kr) and the starter Grilled Pimentos Padron with grated manchego and smoky salt (65 kr) and the dessert Honey & Lavender Ice Cream with preserved black currant, meringue, oat crumbs and honey crisp (95 kr).
We also had a whole turbot served for 2 persons priced at 1750 kr. It looks amazing and taste good, but for the price I would consider some of the dishes mentioned above or if you kindly ask to just order the tremendous side salad with escabeche, baked tomatoes on a vine and yellow wax beans. If you’re in the mood for a quicker lunch they also offer a daily special priced at 145 kr.
We were really satisfied and the staff were super friendly and knowledgable. I think their salads and greens were the best with tons of flavor and texture. Spanjorskan is definitely worth a visit.
There are quite a few great ramen restaurants at the moment in Stockholm. They've all got their own unique style, some serve only lunch while others offer their rich and spicy noodles through out the day. In this list I've gathered the most classic ramen restaurants in Stockholm and sorted them based on price (lunch time), service and vibe.
1. Totemo Ramen (S:t Eriksplan) 9/10 Small menu with carefully selected organic ingredients and handcrafted noodles. Located at S:t Eriksgatan 70, this little shop has got a lot of vibe and super rich and tasty broth. My favorite is the Spicy Ramen (145 kr) with chicken and a 64° degree egg (+ 20 kr). Even though it’s a little bit pricey this is my go to Ramen shop in town. It feels genuine and they definitely got eyes for detail such as their menu design, neon sign and funny noodle monster character. Since they are only open during lunch it can be quite hectic and seats are few. My advice is therefore to be there when they open and don’t bring your whole squad. More info: Totemoramen.com
2. Tvätteriet by Adam/Albin (PERMANENT CLOSED FOR LUNCH – CHECK OUT THEIR RAMEN SHOP ”RAAMEN” INSTEAD) Next door from the critically acclaimed restaurant Adam/Albin the very same duo have opened this culinary inspiring lunch restaurant/food studio. The interior feels modern with a nordic touch and you can expect playful and experimental ramen with high flavors, full of crunchy vegetables and chewy noodles. My favorites are their Miso brisket ramen and the Chili Pork Noodles and prices ranges between 150 kr – 200 kr, which is quite pricey. Have been unlucky with service being uninterested but besides from that it’s a really great spot. Like Totemo this place is often packed, so get there in time. More info:Adam/Albin – Tvätteriet
3. Ai Ramen (Erstagatan, Södermalm) 8/10 The first ramen bar in Stockholm to open up with homemade noodles was Ai Ramen. Located at Erstagatan 22, Ai Ramen delivers high quality Ramen soups in the cosy neighborhoods right by Nytorget. Their outdoor tables during summers are my favorite (they often play boring commercial radio inside) and for the valuable lunch price of 125 kr including marinated eggs this is a must for all Ramen lovers in town. The Mendori Paitan is definitely my favorite dish with the tasty tonkotsu ramen, tender slow cooked pork belly and pickled red ginger. More info: Airamen.se
4. Raamen (Teatern, Skanstull) 8/10 The famous duo of Adam Dahlberg and Albin Wessman created this tiny ramen shop at the bespoken food court called Teatern inside the otherwise very depressing shoppingmall Ringen. Compared to their other more high end restaurant Adam/Albin and Tvätteriet, this noodle bar is a simple and valuable take away option.I have never been disappointed and my go to dish is the Ramen Ya (115 kr) with a smashed egg (+15 kr). Expect a non pretentious vibe, a palette of textures and of course super tasty noodles! And if your friend is not in the mood for a bowl send her to Magnus Nilsson’s (Fäviken) hot dog stand Korvkiosken right next door. More info:Raamen.se
5. Café Stiernan (Gamla Stan) 7/10 I got to admit that I was sceptic when my colleague Malin (web editor at Allt om Mat) took me to Café Stiernana for the first time. It’s a classic café with a huge espresso machine, pastries, ceasar salads and also…… one of the best ramen bowls I’ve had in Stockholm. They serve one lunch ramen each day for about 130 kr and the chicken ramen I had (pictured below) was a true delight. The atmosphere is very chill and I really like the huge windows facing the scenic buildings in the Old Town. More info:Café Stiernan at Facebook
6. Ramen Manga (Kungsholmen) 6/10 Their soups and broths are alright but nothing wow. I would like to see more intense flavors, a softer boiled egg and more inspiring plating. Looks a little bit sad at the moment. Noodles are alright and but if you are at Kungsholmen and really got the cravings for ramen I would suggest to take the 10 minute walk to Totemo Ramen.
7. Blue Light Yokohama (Åsögatan, Södermalm) 6/10 BLY is one of the first izakayas in Stockholm and used to be really hyped. However, there was nothing that exceeded my expectations and I’m just not that thrilled. Service and atmosphere are ok but not more. On Sundays they serve ramen (about 150 kr) and they are fine but would definitely walk the 300 meters to Ai Ramen instead.
8. Ramen Ki Mama (Östermalm) 5/10 The soups are tasty but quite expensive, service is pretty bad, the interior and menu looks way beyond outdated (not in a cool way). Even if the noodles are good I wouldn’t recommend it when you have fine ramen bars mentioned above.
There are a lot of places serving the classic Vietnamese noodle soup (Phở) and my favorite spots for the is Minh Mat, Panic Supper and Steam.)
This Pavlova recipe is a quick and easy dessert which requires few ingredients and everyone loves it! Super crisp and chewy. For these Pavlovas I used whipped cream and elderflower marinated strawberries as topping, but feel free to use any berries you like.
Foto: Petter Bäcklund
Quick and easy Pavlova recipe (6 servings | cooking time 75 min)
4 egg whites (separate the eggs individually and bring the whites to room temperature. Make sure there are no trace of yolk in the egg whites)
2 dl (0.8 cup) sugar
1/2 teaspoon white vinegar
Wash and cut the strawberries in four and let them marinate in elderflower syrup (at least an hour but the longer the better). Preheat oven to 180° C (355° F). 1. Separate the eggs individually and bring the whites to room temperature. 2. Whisk the egg whites in a bowl with increasing speed. When soft tips start to firm add sugar a little at the time. 3. Whisk until you can turn the bowl upside down and the mixture is shiny. Fold in the white vinegar. 4. Pipe 6 meringues gently onto a baking tray with parchment paper using a spoon. Indent the center to make space for the cream and filling. 5. Decrease the temperature to 150° C (300° F) and bake meringues in the bottom of the oven for about an hour. Then let them cool down completely. 6. Whip the cream until they feel like fluffy clouds (grainy whipped cream looks awful).
Place each Pavlova on a small plate and add the whipped cream along with the marinated strawberries (put the leftovers in small bowls and serve on side).
Tips: Fold two tablespoons of lemon curd in the whipped cream to add some extra fresh lemon tones.
I've come up with some delicious crisp bread snacks paired with brilliant Akvavits for this years Midsummer celebration. Crisp bread, pickled herring, chives, sour cream, radish, eggs and O.P Anderson are all key essentials for a traditional Swedish Midsummer. Use local produced vegetables and add loads of dill, chive and radish to garnish your midsummer dishes and also boost the flavors.
Foto: Petter Bäcklund
What to drink:
During Midsummer celebrations we pair our food with pale lager beer and a lot of different Akvavits (spirit from Scandinavia flavored with herbs and spices). Since the pale lager beer segment is kind of boring I’ve chosen to highlight a few great Akvavits that should be on your midsummer schedule all day.
Foto: Petter Bäcklund
O.P. Anderson Probably the most famous akvavit in Sweden and my all time favorite. Spiced with anise, caraway and fennel. The liquor is stored on oak barrels which adds a fine oak note. I like O.P. with most of the dishes but since it has a quite characteristic and spicy taste I would pair it with ”clear liquid” pickled herring (the sour creme based pickled herring works better with the milder Skåne Akvavit).
Skåne Akvavit Skåne (the southernmost county in Sweden) Akvavit is like a less spicy version of O.P. Anderson and without the the oak tones. It’s milder taste makes up for a perfect match with a sour creme based pickled herring.
Herrgårds Aquavit This golden liquor has got a round and complex taste with a sherry character. Notes of caraway, fennel and coriander seeds with a clear breath whisky. Pair with smoked salmon or a crisp bread sandwich with some pickled herring and chives.
O.P. Anderson Petronella This is a brand new organic Akvavit with tones of apple, dill and cumin. It comes in a 35 cl bottle with 30% (60 proof) alcohol which makes it a little bit kinder and softer but still very rich in flavor. I paired the O.P. Anderson Petronella with a gin & juniper berry pickled herring and it was delicious. Also paired superb with a crisp bread sandwich with cream cheese and radish.
Killer snacks for a successful midsummer lunch:
Crisp bread with sour cream, gin & juniper berry pickled herring (available in most grocery stores), chives and dill.
Crisp bread with mayonnaise, egg, dill, fresh lemon and some sea salt.
Crisp bread with cream cheese, radish, cucumber and chives.
Crisp bread with smoked salmon, wasabi cream cheese, dill and lemon. (not pictured above)
Crisp bread with mustard pickled herring, thinly sliced fresh potatoes, sour creme and chives. (not pictured above)
Crisp bread with onion pickled herring, mashed fresh potatoes, sour creme and browned butter on top. (not pictured above)
Here is a collection of my favorite spots in Amsterdam where me and my friends are hanging out. In general - avoid everything in the city center and instead travel around by bike in the neighborhoods of Jordaan, Oud-West, De Pijp, East and Noord. In this guide you will find a mix of cool outdoor bars, inspiring restaurants, chill vibe restaurants with great prices, brunch spots and cafes where we hangout and work.
Foto: Petter Bäcklund
Bocca Store (Central) Lot Sixty One Coffee Roasters (Oud-west) Van Stapele Koekmakereij (No coffee – only cookies. However, the best I’ve had in a really long time. Central) Bar Botanique (East) Toki (Great spot for working | Jordaan) Hut Spot (Cafe & Store | De Pijp) Coffee & Coconut (De Pijp) Dignita Vondelpark (Oud-west) Winkel 43 (Jordaan) White label (Great spot for working | Oud-west)
The Breakfast Club (Jordaan + Oud-west) Little Collins (De Pijp) Mook pancakes (Oud-west) Georges (Multiple Locations) Bar Botanique (East) Grand Krasnapolsky (Hotel brunch in a classical building | Center) Dignita Vondelpark (Oud-west) The Avocado show (De Pijp) Libertine Cafe Cafe (Jordaan / Center)
Foto: Petter Bäcklund
Foto: Petter Bäcklund
Foto: Petter Bäcklund
Free ferry from the central station to Amsterdam Noord
Bars & Cocktails
Glou Glou (Nature Wine bar | De Pijp) Vesper Bar (Great cocktails | Jordaan) Bar Centraal (Nature Wines and great food, Oud-West) Bar Brecht (German beer bar, De Pijp / Central) Cafe ‘t Smalle (Old school brown bar | Jordaan) Papeneiland (Old school brown bar | Jordaan) FC Hyena (Small dishes to share – everything from the wooden fired oven | Noord) SkateCafe (Crowded, noisy, indoor skate ramp, live music and great food – what not to love? | Noord) Garage Noord (Restaurant/club next door to skatecafe, burgers, salads and fries, don’t bring your kids | Noord) Cafe De Ceuvel (Local, organic and chill. The venue is really cool and their homemade Tonic is a must | Noord) Oedipus Brewery (Local brewery with wonderful beer, great burgers, nice art and sometimes live music, Noord) Pllek (Cool vibe and great industrial venue, food & drinks all day – all night | Noord) Noorderlicht (BBQ, drinks, festivals, live music, chill vibe | Noord) Mesh (Thai food, great terrace when sunny | De Pijp) Waterkant (Nice terrace by the water during the hotter months | Oud-west) Café Panache (Nice atmosphere and great cocktails | Oud-west) Edel (Nice terrace by the water during the hotter months | Oud-west) Struik (Nice bar with great music and djs play most of the nights. Nice warm up spot located at Rozengracht | Oud West) De School (Underground techno club during weekends | Oud-West) Roest (East) Bar Botanique (East)
Foto: Petter Bäcklund
Hotel De Goudfazant
Foto: Petter Bäcklund
Foto: Petter Bäcklund
Foto: Petter Bäcklund
Chill vibe restaurants
Coba Taqueria (A beautiful place with so much vibe in everything from the food, drinks, music, lightning and interior. A must. | Noord) FC Hyena (Small dishes to share – everything from the wooden fired oven | Noord) SkateCafe (Crowded, noisy, indoor skate ramp, live music and great food – what not to love? | Noord) Garage Noord (Restaurant/club next door to skatecafe, burgers, salads and fries, don’t bring your kids | Noord) Oedipus Brewery (Local brewery with wonderful beer, great burgers, nice art and sometimes live music, Noord) Cafe De Ceuvel (Local, organic and chill. The venue is really cool and their homemade Tonic is a must | Noord) Bar Central (Modern and playful cuisine which is REALLY good | Oud-West) De School (Cafe, Restaurant and Club, book in advance for restaurant | Oud-West) Pazzi (Great pizza | Oud-west) Foodhallen (Nice food court with many small food truck-stylish venues | Oud-west) Razmataz (West) Calle Ocho (Mexican | De Pijp) Donnies (Great kebab with influence from Suriname and Indonesia. Great place to start of your evening in De Pijp. A lot of great places close by like Bar Mesh, Calle Ocho and the wonderful Natural Wine bar Glou Glou.) Ku Kitchen Bar (Sushi place – make sure to try their tempura maki rolls | Center) Libertine Cafe Cafe (Italian | Jordaan / Center) Fou Fow Ramen (Japanese | Jordan / Center) HappyHappyJoyJoy (East Asian | East + Oud-West) Louie Louie (Mexican | East) Lalotta (Pizza | East)
BAK Restaurant (Modern with focus on seasonal produce | Houthavens)
Hotel De Goudfazant (Modern | Noord) FC Hyena (Small dishes to share – everything from the wooden fired oven, also a small indie movie theatre inside | Noord) Jacobsz (Modern | East) Coba Taqueria (A beautiful place with so much vibe in everything from the food, drinks, music, lightning and interior. A must. | Noord) Guts & Glory (Different themes all the time, same owner as the acclaimed Breda | Central) Bar Centraal (Modern | Oud-West) Breda (Modern cuisine with a fancy touch | Central) REM Eiland Restaurant (Old crane in the port, cool venue located at Houthavens | North/central) De Kas (Modern, Organic – located in a green house| East) Toscanini (Italian | Jordaan)
Noordermarkt (Farmers market with a great selection, oyster bar, vintage furniture, and bubbles Saturdays in Jordaan) Ten Kate Market (A great selection of fresh vegetables, fruits, cheese, fish and small food trucks. By Kinkerstraat in Oud-West) Albert Cuypmarkt (De Pijp) Flee market in Noord (Last Sunday each month)
Stores to visit
Anouk Bereents An old vintage mirror shop in central Amsterdam. You need to reserve your visit in advance.
De Olijewinkel (A fine variety of olive oils in a small boutique in Jordaan.) Van Dijk & Ko (A huge warehouse with really nice vintage store in Noord close to Cafe De Ceuvel. Not very cheap but some amazing pieces. Worth a visit. Noord) Kiloshop (A great selection of vintage clothes which you buy based on the items weight and fabric. De Pijp) T.I.T.S
Ari (A great selection of vintage interior design. Located at the street Overtoom in Oud-West) Hut Spot
This is a crunchy pie recipe with a touch of caramel and sea salt. It's easy to make and takes about an hour. I serve it with whipped cream or vanilla ice cream.
Foto: Petter Bäcklund
This is a delicious and crunchy rhubarb pie for approx. 6 persons that takes about an hour. Since we have tons of rhubarbs in my mother’s garden I have tried a lot of different recipes over the years but this one is definitely one of my favorites. Since the sea salt – caramel hype is all over the place (well deserved) I tried to sprinkle some large flakes on this crust and it was a success! Try it.
500 g (1 lb) rhubarbs
2 dl (0.8 cup) oats
2 dl (0.8 cup) sugar
1 3/4 dl (0.7 cup) flour
1/2 teaspoon baking powder
1 teaspoon vanilla sugar or extract
125 g (0.3 cup) butter (always real butter. Never ever use margarine, promise?)
1/2 dl (0.2 cup) cream
1/2 dl (0.2 cup) syrup
5 dl whipped cream
Pre heat oven to 150°C (300°F)
Mix all the dry ingredients in a bowl.
Melt the butter in a saucepan and when it’s turning brown add the cream and syrup. Stir around and then mix with the dry ingredients.
Cut the rhubarbs in small pieces about 3 cm (1 inch). Put them in a baking tray and mix with a few table tablespoons of sugar. Then add the dough on top and sprinkle slightly with large sea salt flakes (this is important and ramps up the flavors a lot).
Bake for about 50 minutes until it’s golden.
Serve with whipped cream or a tasty vanilla ice cream.
Re:heat the leftover in high temperature and sprinkle some raw sugar on top of the crust. This will result in super crunchy pie almost as good as new. The starches in rhubarb can for some people be annoying – avoid by pre boiling your rhubarbs in some sugar and half a cup of water. Good luck!
Tried out their pancake and smoothie mix with a lot of fresh berries and some honey. A great brunch alternative and a healthier option.
This post is a collaboration with Fast Sverige. I’ve started to run quite a lot this spring to not loose myself completely in sweet desserts, creamy sauces and high calorie cocktails. As a brunch lover it’s hard to stay away from the sugary essentials (juices, jams, pancakes, cereals, cakes and white bread). I therefore thought it would be fun to try out these pancakes and smoothies from Fast Sverige which are high in natural protein and low on sugar.
I added a lot of blackberries and blueberries along a swirl of honey to ramp up the flavors on the pancakes. I would also recommend mashing some banana in the batter and then serve with strawberry and raspberries. I like the looks when you have the tone on tone color. For the smoothie I added some fresh yogurt in the mix to make the texture richer (otherwise only mixed with milk). Next time I will make an acai bowl inspired smoothie with some unsweetened peanut butter, coconut flakes and banana – should go really well with the blueberry & raspberry flavor.
Rhubarb lemonade has always been my favorite and therefore I would like to share an old recipe of mine. This one is quick and got that beautiful desirable pink color. Works also great as a base for cocktails...
Foto: Petter Bäcklund
I remember this being some of the first things I used to make my self as a kid. We had tons of rhubarbs in our garden and when my parents made pie I always made this lemonade. Keep a bottle in your fridge and fill up ice trays with the left over lemonade. Perfect to add in to a chill glass of rose on a hot summer day.
1.5 litres (6 cups) water
1 kg (4 cups) sugar
2 kg (4.4 lb) chopped rhubarbs
Juice from one lemon
In a saucepan, bring 1.5 litres (6 cups) water and 1 kg (4 cups) sugar to a boil.
Add 2 kg (4.4 lb) chopped rhubarbs. Return to a boil and simmer over low heat for 5 minutes.
Strain into a bowl, allowing the pulp to drain for 10 minutes without pressing. Then add juice from one lemon (without pulp and core)
Pour the lemonade into bottles and ice trays. Refrigerate for about 4 hours and serve with ice!
Tips: Add a little sugar to the rhubarb leftovers and use as a base for your rhubarb crumble pie or as topping on your pannacotta.
Mariestad's brewery invited us to celebrate the release of their new American Dampfbier on a steam locomotive from the early 20th century together with Chef of the year 2015, Thomas Sjögren. I've tried to capture the beautiful setting in some pictures below. Enjoy!
Den Stora Smakresan is Mariestad’s brewmaster Richard Bengtsson’s annual inspiration trip to create new exciting beers. This year’s version was inspired by the gold rush and the steam beer from California. After a visit at the classic brewery Anchor Steam in San Francisco Richard made his own limited edition Steam beer here in Sweden named Mariestad’sDampfbier. 2000 bottles á 75 cl will be released first of May at Systembolaget.se (199 SEK).
Foto: Petter Bäcklund
To celebrate the final product, Richard and Thomas Sjögren (Chef of the year 2015) put together a wonderful dinner on a Swedish steam locomotive from the early 20th century. Since I’m a huge fan of traveling by train, the old fashioned interior together with superb food was amazing. Interior and all the fine details were remarkably well-preserved.
Beef tartare w/ roasted buckwheat, pickled turnip, fried kale and onion leaves emulsion
Mariestad’s Dampfbier (Limited Edition)
Beer cooked pork belly with vegetables, crunchy savoy cabbage and ramson veloute
Mariestad’s Inlandspilsner (Limited Edition)
Swedish cheese from Hjo and Norrland served with carrot and sea buckthorn, dark chocolate creme on butter fried bread and a hazelnut cake.
Mariestad’s Ostindien Strong Ale (Limited Edition)