Cooking at the meetup

Aside

After touring the countryside looking for good produce we returned to the hotel and the kitchen. We put our aprons and chefs’ hats (oh la la) on and got cooking divided into groups. One team made three different amuse bouche with different shell fish such as crayfish, langoustines and mussels. The all male team cooked the first two courses, one team cooked the fish for the main course, my team made bread and tomato jam to go with cheese and one team took care of the pudding. We also had a vegetarian team creating all their own dishes.

We also got a lovely drink with blueberry vodka and blood oange juice to stay hydrated while cooking, then moved on to beer and wine.

My team mates, Helena (left) and Kim (right).

The amuse bouche team consisting of Gun and Emmy

A whole kitchen filled with bloggers!

Maria (left) is making pudding while Sofie (right) is frying the cod loin for the main course.

Gun and Anki

Amuse bouche x 3: 1. crayfish tartare 2. Langoustine on rye bread with dill mayonnaise 3. Mussels with butter, garlic and spring onions

Magnus, Håkan and Calle

Helena and Charlotta

Malin, Sofie and Lotta

Girolle soup with celeriac creme

Blinis with Swedish löjrom (caviar), creme fraiche and chopped red onions

Perfectly cooked cod loin with onion puré, marinated onions and lardons

Locally sourced blue cheese, bread and tomato jam

Tarte tatin with thyme, honey brittle and vanilla icecream

Our waiters and chef; Dennis, Thomas and Marcus

Thanks for a lovely weekend all!

Fast food my way

When I have a limited amount of time to cook supper, especially if it is just supper for one, then this is what i usually make.

It takes about 10 minutes from start to finish and I find it delicious. I always have potatoes, red onion and creme fraiche in my kitchen, and roe most of the time too. Because caviar is so salty it keeps in the jar for quite a while in the fridge, so it is easy to have some at hand.

All you need to do is to peel those potatoes, grate them and melt some butter in a frying pan. And how good does that smell?! – melted butter. Yum. Then place little heaps of the grated potatoes in the frying pan, flatten them with a spatula and season a little. Wait until they’ve browned on one side before turning, so place a dollop each of caviar and creme fraiche on your plate and chop half a red onion. Now it is time to turn the rosti and you let them brown and crisp on the other side too. Sprinkle on some more salt and pepper and as they’re done, transfer to your plate and enjoy.