Happy New Year!

And sorry for the silence over the holidays, I was busy cooking and hanging out with friends and family and having a well-earned break.

I have a lot to share with you, and I thought we’d start with some glamour and New Year’s Eve celebrations.

My friends Emma and Claes hosted a lovely dinner, I cooked and they took care of everything else. It was nice to share the responsibility and to be able to focus on only one thing. A great team effort!

When the guests arrived we started off with champagen (Palmer & Co Brut) and this lovely canapé – chives pannacotta with vodka on a bread base, decorated with salmon caviar and dill. Incredibly Scandi and absolutely delicious!

As we had a few non-meat eaters among us I used vege gel as a setting agent, but it is even easier to use gelatin leaves. (2 leaf gelatine to 1 bag vege gel).

Chives pannacotta with vodka on a bread base, decorated with salmon caviar and dill, makes 24-30

Translated and adapted from Pytte’s Swedish recipe.

200 g dark rye bread (Swedish or German style)
80 g butter
100 ml single cream
200 ml soured cream
2 bags vege gel
1 tbsp decent vodka
1 bunch chives
salt and pepper

80 g salmon roe
dill

Mix the bread into crumbs in a food processor. Melt the butter and mix with the crumbs. Line a 20 cm by 25 cm dish with cling film and add the crumbs. Press them onto the bottom of the dish. Let it set in the fridge. Mix the cold cream with the vege gel and heat up in a saucepan while stirring. The mix will thicken so stir continuously for a few minutes. Let it cool a little and mix in the soured cream. If the mixture curdles, push it through a sieve. Chop the chives and add to the mixture. Add the vodka and seasoning. Pour the cream mixture onto the bread base and leave in the fridge to set for a few hours. Before serving either cut into small squares or cut out rounds with a small cutter. Decorate each canapé with a dollop of caviar and some dill.