New Years Eve 2015

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New Year’s Eve. A bit like Marmite – some people hate it, some people like it. I’m definitely in the latter category. I like all the cosiness Christmas brings, but I’m not a fan of the stodgy food that we traditionally eat in Scandinavia, so New Year’s is for me the perfect opportunity to cook and eat food I really like. Food worthy to end the year.

The last few years I’ve spent the evening with my closest friends and we have worked out the perfect New Year’s Eve menu, for us at least.

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We start off with champagne, Swedish Kalix (bleak) roe, butter-fried bread, creme fraiche and chopped red onion., with champagne. It’s the most simple thing – yet incredibly delicious (and very Scandi!).

Next we have lobster, usually with melted garlic butter, and this year I opted for caramelised garlic butter – another simple and delicious dish!

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For mains we usually have fillet of beef, with potatoes and greens. This year the beef fillet was served with mini Pommes Anna (made in a muffin tin), mange tout and a mushroom sauce with Dijon mustard.

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For pudding we had individual chocolate pavlovas with chocolate crème and creme fraiche (whipped cream would be better but I forgot it), decorated with daim and Noblesse chocolate thins. A jug of chocolate sauce was put on the table so everyone could help themselves.

Lobster with caramelized garlic butter, serve 4

2 lobsters, cooked 

1 whole garlic

100 g salted butter, at room temperature

a bunch of parsley 

1 slice of lemon, cut into 4

4 slices of baguette

The day before (or at least a few hours ahead of) serving: Wrap the garlic in tin foil and bake for 40 mins in 180C oven (until soft). Leave to cool.

Mix the butter with as much caramelized garlic you like. It’s sweeter and not as strong as fresh garlic, so I thought 5 cloves was a good amount. Chop the parsley and mix in. Add pepper too. Roll into a roll and cover with cling. Place in the fridge to set. 

To serve: Cut the lobsters in half lengthways, remove the gooey bits in the head and the bowel string. Rinse the shell with the meat still inside. Crack the claws and get the meat out. Place in the shells and place the shells in an ovenproof dish. Cut the butter into thick slices and distribute on the lobster halves. Place in 180C oven for approx 10 mins until the lobsters are hot and the butter has melted. Serve immediately with a piece of lemon and a slice of baguette. 

Mini Pommes Anna with thyme, serve 4

Adapted from Bon Appetit’s recipe.

850 g potato of a firm variety (Maris Piper works well)

100 g butter

a bunch of fresh thyme 

salt, black pepper

Preheat oven to 180°C . Melt butter in a small saucepan over medium heat. Brush 8-10 wholes in the muffin tin all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 teaspoon butter into bottom of each cup.

 

Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.

 

Using food processor, moulinex or mandoline, slice potatoes crosswise into very thin rounds , placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.

 

Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.

 

Cover muffin pan tightly with foil and place in the oven. Bake until potatoes can be pierced easily with the tip of a knife and are golden brown, about 35 minutes.
Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Discard parchment.
Individual chocolate pavlovas, served 4

Translated from and Adapted after Roy Fares’ recipe.

Chocolate crème:

50 g dark chocolate

30 g (3) egg yolks

37,5 g caster sugar

15 g maizena corn starch

1/2 tsp vanilla

175 ml milk

10 g butter

Pavlovas:

37,5 g dark chocolate

70 g (2) egg whites

110 g caster sugar

4 g maizena corn starch

1/2 tsp white wine vinegar 

Chocolate sauce:

50 ml caster sugar

50 ml cocoa

50 ml cream

15 g butter

To decorate:

300 ml lightly whipped cream

1/2 packet daim balls (or a chocolate bar, chopped)

12 Noblesse chocolate thins or similar 

4 sparklers

Chocolate cream: Chop the chocolate and place in a bowl. Mix egg yolks, sugar, corn starch and vanilla in another bowl. Bring the milk to the boil in a saucepan and mix it into the egg yolk mixture (little by little as to not scramble the eggs). Pour the egg yolk milk mixture into the saucepan on medium heat, stirring constantly, until the mixture has thickened. Cook for another 2 minutes, on low heat, to get rid of the corn starch flavour. Pour the custard over the chocolate, add the butter and mix until the chocolate has melted. Cover with cling and place in fridge until cold. 

Pavlovas: Chop the chocolate and place in a bowl, melt either over boiling water or in the microwave. Pre-heat oven to 150C. 

Beat the egg whites until foamy and add the sugar bit by it while beating until stiff and glossy. Add the corn flour and vinegar and mix carefully with a spatula. Drizzle with the melted chocolate and create a marbled effect by folding the mixture 2-3 times with a spatula. Divide the meringue mixture into four small rounds on a lined baking tray. 

Bake in the middle of the oven for 60 minutes. Turn the oven off and leave the meringues in the oven while cooling. Let the meringue discs cool completely. 

Chocolate sauce: Mix sugar, cocoa and cream in a saucepan. Bring to the boil. Let the mixture simmer for 3-5 minutes. Leave to cool completely. 

Assembling: Place a meringue disc on each plate. Fill up with the crème and top with whipped cream. Decorate with daim, noblesse and sparklers. Heat up the sauce and serve it in a jug on the side.  

 

 

 

Seafood feast, Swedish caviar and girolle toast

IMG_8610In my family, we don’t need much of an excuse to have an extravagant dinner, but celebrating my belated birthday with my parents we went all out on the stuff we love – seafood.

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Girolles are usually in abundance in August, although the first little ‘shrooms can be found in the woods as early as June. In Sweden we worship girolles as their season coincide with the crayfish parties. The first ones I eat every late summer has to be served like this; fried in butter with garlic and parsley, served on bread also fried in butter (or at least toasted). So delicious!

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Then we went outside to the barbecue to grill some oysters. I love oysters regardless of how they are prepared but my parents prefer them warm.

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Simply place the opened shells on live coal until the juices start to bubble. Remove with a thick glove as they heat up quickly. Add lemon juice and tabasco and eat.

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After that exercise we had löjrom (Swedish caviar; vendace roe from Kalix) served in the classic manner with butter-fried toast, creme fraiche and chopped red onions.

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After that we got started on the seafood. We had smoked cold-water prawns, Swedish crayfish, langoustines and crab claws. All washed down with Taittinger Brut Réserve. Needless to say we did not need any pudding after all that…

A perfect day

This weekend my best friend and her fiancee came to visit and it was such a great one. We had a really busy day Saturday but in a relaxed way and we thoroughly enjoyed it.

Here is the recipe for a perfect (for us) day in London:

8-10am: Wake up, have a shower and enjoy a good breakfast before braving the cold.

10.30am: Take the tube to Hampstead and walk towards the Heath. Walk towards Highgate and enjoy the sunshine. Stop on the top of Parliament Hill to admire the view and take some photos.

12ish: Walk to Highgate Cemetery and visit either the East (newer) Cemetary or the older West one.

12.45pm: Walk up the massive hill to Highgate village and stop at the first nice pub you see. Order lunch and drinks and just relax for a while.

2pm: Walk down hill (yay!) to Archway tube station and take the tube to Charing Cross. Buy some plasters and put them on your sore heels and walk towards St James’s Park. Walk around the park and up towards Buckingham Palace on your Way to Green Park and Piccadilly. Walk to the large Waterstones and the top floor bar, the 5th View. Order some cocktails (a minimum of two) and enjoy the afternoon with your lovely friends.

6.30pm: Settle the bill and pop into Fortnum’s to buy a nice bottle of wine. Go home and change into stretchy trousers.

7.30pm: Have a glass of champagne and snack on some lovely nibbles while preparing dinner.

8pm: Dig into pulled pork from the Crockpot and whatever you like to serve with it.

9pm: Move over to the sofa and stretch out and enjoy another glass of wine.

10pm: Realise that you have room for dessert after all and make a quick sundae with vanilla icecream, chocolate sauce and chocolate chip cookies. Agree that homemade icecream beats anything!