Recipe: baked mussels two ways


My love for seafood started at an early age with our family eating prawns every single Friday. I still love it, although it’s difficult to get hold of Atlantic prawns in London. But that means that every time I go back to Sweden I make sure to eat as much seafood as I possibly can.


One evening this summer I made these baked mussels as a starter, and they went down a treat.

I had two different toppings but I would say they were both equally yummy. The green ones were inspired by Oysters Rockefeller and had spinach and cream in the filling and the white ones were just topped with homemade aioli.


Baked mussels with aioli

2-3 large mussels per person

1 batch homemade aioli

Rinse the mussels a few times in a colander to remove sand. De-beard the mussels and rinse again. Discard of any mussels that won’t close their shell when tapping on it. Put the mussels in a pan of boiling water with a little salt. Put the lid on and cook for a minute or so or until the mussels have open. Drain in a colander. 

Open the mussels and discard the empty halves. Dollop aioli onto the mussels to they’re covered. Place in a oven-proof dish and bake until golden in 200C or under the grill, about 5 minutes. Serve with crusty bread. 

Baked mussels a’la Rockefeller

2-3 large mussels per person

1 shallots, finely chopped

1 tbsp butter

3 nests of frozen chopped spinach (or the equivalent of fresh spinach)

4 tbsp double cream

grated nutmeg

salt & white pepper

Rinse the mussels a few times in a colander to remove sand. De-beard the mussels and rinse again. Discard of any mussels that won’t close their shell when tapping on it. Put the mussels in a pan of boiling water with a little salt. Put the lid on and cook for a minute or so or until the mussels have open. Drain in a colander. 

Fry the shallots on medium heat in a small saucepan until translucent but not brown. Add the frozen spinach and let the water bubble away. Add the double cream and nutmeg and let the mixture reduce a little. Season well. 

Open the mussels and discard the empty halves. Spoon the spinach mixture into the shells and place in a oven-proof dish and bake until golden in 200C or under the grill, about 5 minutes. Serve with crusty bread. 


Recipe: Queso fundido!


Mexican cheese dip. With chorizo and peppers. Melting, bubbly and comforting. I simply cannot think of a better way to start a mid-week cold January supper with some of my closest friends. It was like a warming cheesy hug, telling us if we persevered we would get through the month. Et voila!, it’s February!

We also had prosecco, tacos and lots of fun, which helped.


But back to the dip. It’s very easy to make and so satisfying to eat. But have plenty of napkins to hand as it is a little messy. Also, be patient and wait for the dip to be completely melted when you serve it. I would suggest putting it in the oven 30 minutes or so before the guests are due to arrive. You can always cover it with tin foil and lower the temperature to keep it hot and bubbling.


The chorizo and peppers add a lot of flavour to the otherwise unexciting grated mozzarella (I was a little worried it wouldn’t be cheesy enough but it was). But I can’t help but thinking it could be made even better with the addition of jalapenos next time. Stay tuned…

Queso fundido, serves 4

75 g cooking chorizo, finely chopped

1/2 pepper, finely chopped

500 g grated mozzarella

oil for frying

a pinch of cayenne or other chilli powder

To serve: tortilla chips

Fry the chorizo in oil until crispy. Set aside and fry the pepper in the chorizo oil. Drain on kitchen roll. 

In an oven-proof dish, put a layer of cheese, then scatter chorizo and peppers on top and repeat the process until all ingredients are used up. Sprinkle with cayenne and put in a 200C oven until melted and bubbly (approx 40 mins). Serve immediately with tortilla chips.  

Recipe: Lobster soup with toast


For New Year’s Eve my assignment was to make a lobster soup with sherry, so that’s what I set out to do. But as I needed lobster shell for the stock I thought it best to incorporate the lobster meat as well and did so by serving a delicious lobster toast (on butter-fried bread!) along side it. So yummy!

Obviously one can make the soup sans toast the day after a lobster feast or freeze the shells and use them another day. Same goes for prawn shells; you find a great recipe for prawn soup here.


Lobster soup, serves 8

4 cooked lobsters

2 carrots

1 onion with skin on 

1 fennel or celery 

a bunch dill stalks

1 tsp fennel seeds

300 ml double cream 

50 ml dry sherry

approx 2 tbsp maizena or corn starch to thicken the soup

concentrated lobster stock (to taste)


1 tbsp butter

a splash of sherry

2 shallots, finely chopped 

1/2 bunch dill, finely chopped 

Remove the lobster meat from the shells and set aside. Chop the shells very coarsley (it’s only so they fit better in the pan later). Place the shell in a large cooking tray with a little oil. Also add large pieces of carrot, onion and celery/fennel. Roast for approx 20 minutes on 180/200C. Transfer the shells and vegetables to a large saucepan with a lid. Add plenty of water (3 litres) and bring to the boil. Add dill stalks and fennel seeds. Place the lid askew and cook for 30-45 minutes.

Sieve the stock and reduce (high heat, no lid) until approx 1 litre remains. Add salt and pepper and taste. Add some concentrated lobster stock if needed. Add the sherry to a clean non-stick pan and let it bubble for a minute. Add the stock and cream and let it thicken. Add the maizena/corn starch to thicken the soup further. Sieve if you see any lumps. Season to taste with concentrate, salt, pepper and sherry. 

From the lobster meat I used approx 1/4 of the meat, the smallest pieces, to place in the soup bowls. Melt the butter in a pan and add the chopped shallots. After a minute add the lobster meat and add the sherry. Add salt and pepper. Remove the pan from the heat and add the dill. Divide between the bowls and pour in the soup. 

Lobster toast, serves 8

6 slices white bread

2 tbsp butter

remaining lobster meat from the 4 lobsters

1 batch homemade mayonnaise

1 tsp dijon

1 bunch, finely chopped

1 pinch cayenne pepper

salt, pepper

Chop the lobster meat (not too finely). Add 4 tbsp mayonnaise to a bowl and mix in the meat. Add more mayo if needed. Add mustard, dill and cayenne after taste. Season. Place cold until serving. 

Remove the crusts on the bread and cut into two diagonally. Fry the slices golden brown on both sides in butter on medium-low heat. Divide the lobster mayonnaise between the toasts and serve with the soup. 

Recipe: crostini with mushroom spread


This Finnish-Russian mushroom salad or spread is absolutely delicious. When it was first introduced to me by fellow food blogger Anna, I couldn’t believe it was made from only a few ingredients (fried mushrooms, smetana, dill and salt). It truly is one of those dishes where the sum if far far greater than its parts.

The fabulous recipe is courtesy or Swedish food writer Jens Linder and was published in one of the leading Swedish newspapers as a dish for Julbordet, i.e. the Christmas smorgasbord, but I prefer it like this, served on crostini as a pre-dinner snack, all year round.

Please note the recipe calls for smetana; the Russian version of creme fraiche/soured cream. If you can’t find it creme fraiche is a good substitute, but smetana works so well here it’s worth going out of your way to find it. Personally, I will place an order for some here next time I get a craving.

I also mixed fresh and dried mushrooms as I prefer the texture of the fresh ones but as it’s not mushroom season, they taste less than the dried porcini and black trumpets I have in my cupboard.

Mushroom salad, makes 1 batch (enough for 12 crostini which serves 3-4 people)

Translated from and adapted after Jens Linder’s recipe.

This salad is so delicious I would urge you to make a double batch straight away. That’s what I did, and it was the perfect amount for five hungry people as a pre-dinner snack.

600 ml fresh or frozen mushrooms, or 50 ml dried mushrooms

2-3 tbsp butter

plenty of sea salt flakes

4 tbsp finely chopped dill

300 ml smetana (or creme fraiche)

12 crostini

Soak the dried mushrooms in warm water for ten minutes. Drain and discard the liquid. If using fresh or frozen mushrooms, finely chop these.

Fry the mushrooms in butter on medium heat until golden. Stir occasionally. Remove from the heat and leave to cool. 

Mix the now cool mushrooms with whole sea salt flakes, dill and smetana. The mixture should be plenty salty. Leave for a few hours in the fridge before serving. 

Divide between the crostini and serve. 


Recipe: Classic prawn cocktail



One evening at home in Sweden I decided to make langos, something I’ve only made once before a long long time ago, but as these deep-fried flatbreads with yummy toppings are heavy to say the least, I thought we’d start with a salad. And since we already had peeled a mountain of prawns for the langos, why not throw in some prawns and make a classic prawn cocktail?!

I’d almost forgotten this little treasure (although I sometimes make this version) and really enjoyed its revival! Will share the langos recipe shortly.


Classic prawn cocktail, serves 4

3/4 large head of lettuce (I prefer a soft lettuce that’s not bitter for this, so no iceberg please) 

1 large avocado

12 cherry tomatoes

28 peeled Atlantic prawns

Marie Rose sauce:

100 ml Hellman’s mayonnaise

2 tbsp ketchup

a few splashes Tabasco

lemon juice

salt and pepper

rosé pepper to decorate

Rinse the lettuce and cut into pieces. Rinse the tomatoes and cut into quarters. Slice the avocado. 

For the sauce, mix mayonnaise and ketchup in a bowl. Season to taste with lemon juice, tabasco, salt and pepper. 

Layer lettuce, tomatoes and avocado, sauce and prawns in a dessert glass on a stem. Sprinkle some rosé pepper on top. 

Recipe: Oysters au gratin with parmesan and creme fraiche


IMG_8582.JPGHappy New Year and all the best for 2017!

I hope to post more frequently this year and first up is this lovely recipe for oysters au gratin. This creamy topping and a few slices of baguette is all you need to start off a meal, and it was also the starter I made on Saturday, for my last dinner back in Sweden with my parents. They prefer cooked oysters to au natural and loved these!  



Oysters au gratin with parmesan and creme fraiche, serves 3 as a starter

With a heavy main course two oysters were enough as a starter, but with a lighter main I would recommend three per person.

6 fresh oysters 

3 tbsp creme fraiche

3 tbsp finely grated parmesan

1 tsp lemon juice

a pinch of cayenne 

salt, white pepper

To serve:

6 slices of baguette


Open the oysters with an oyster knife and discard the top shell. Cut loose the oysters but keep on the shells and place in an ovenproof dish,. Mix creme fraiche, parmesan, lemon juice and spices in a bowl and spoon over the oysters, Place under the hot grill or in a very hot oven (225C) until bubbly and a little brown, approx 3-5 minutes. Serve with baguette and tabasco. 

Za’atar roasted butternut squash, spiced yoghurt and chillies


Recently I’ve been ordering Abel & Cole’s vegetable boxes on a regular basis, and although I love the fresh organic produce, sometimes I find myself wondering what to cook with certain vegetables.

Sure, I have a few butternut squash recipes up my sleeve, but sometimes you just want to try something new, without knowing what that something new would be… That’s when I’m grateful for my (rather large) cookbook collection. I love to grab a pile of cookbooks and search through them looking for that something I didn’t know I was looking for. This last time it was this wonderful recipe by Sabrina Ghayour from Persiana that caught my eye and I absolutely love it.

I had half of it for dinner the same night and the rest for lunch at work the day after (and received lots of envious looks from my colleagues), but it would work just as well as a starter or a side dish.

Za’atar roasted butternut squash, spiced yoghurt and chillies, serves 4 as a side dish

Adapted from Sabrina Ghayour’s recipe in Persiana.

1 large butternut squash

3 tbsp za’atar

3 tbsp olive oil

sea salt

Yoghurt sauce:

200 g Greek yoghurt 

a bunch of mint, finely chopped (I didn’t have any mint at home and therefore omitted it)

2 tsp sumac

1 tbsp ground coriander

2 tbsp olive oil

zest and juice from 1 lemon

black pepper

To serve:

1 bunch parsley

Pickled red chillies (I couldn’t find any and so brought fresh one, sliced them and covered them in lime juice for approx 20 minutes, then chopped into smaller pieces) 

nigella seeds

Pre-heat the oven to 240C. Line a baking sheet with nonstick baking paper.

Cut the squash horizontally in half at the point of the bulge. Now halve each portion vertically. Scoop out the seeds with a metal spoon and discard, then halve each piece vertically again until you have 8 pieces. Peel the squash and cut the pieces into any shape you wish. 

Make a paste with the za’atar and olive oil in a small bowl and rub the squash pieces all over with paste until every piece is well coated. Place all the pieces on to the prepared baking sheet. Season with sea salt, then roast for about 40-45 minutes (depending on the size of the pieces of squash), or until the edges start to brown and almost char a little. 

Meanwhile, in another bowl, mix the yoghurt with the fresh mint, sumac, coriander, olive oil, lemon zest and juice and sea salt and black pepper to taste. Mix the ingredients together well, then taste and adjust the seasoning if necessary.  

Remove the squash pieces from the oven and place them on a serving platter. Liberally dollop or pour the yoghurt over the wedges, then sprinkle with the parsley. Follow this with a scant scattering of nigella seeds. Lastly scatter over the pickled chillies.