dinner party – Scandelights

Recipe: rhubarb parfait

Published on July 13, 2018July 13, 2018 by HannaLeave a comment

The base recipe for this parfait I’ve known since childhood, so full credit for it goes to mamma. It’s delicious on its own, and so much easier to make than ice cream. And it’s infinitely adaptable.

I’ve made it with elderflower before, and when I was at home in Sweden at the end of May mamma and I came up with this rhubarb version together. We wanted to keep the fresh acidity from the rhubarb while still keeping the sweetness of the custard-tasting parfait and I think we managed to do just that. It’s sweet but not too sweet with a hint of acidity for balance and freshness.

Rhubarb parfait, serves 4

3 egg yolks

80 g caster sugar

300 ml whipping or double cream

Rhubarb filling:

300-400 g rhubarb

approx 2 tbsp caster sugar

Rinse and slice the rhubarb. Mix with sugar and place in a pyrex dish. Place in a 180C oven and bake for approx 20 minutes until the rhubarb has softened and most of the liquid has evaporated. Leave to cool completely.

Beat egg yolkd and sugar until fluffy in a mixing bowl. Whip the cream in a separate bowl and add to the egg mixture.

Line a bread tin with cling film and place a 1 cm wide line of rhubarb compote in the middle of the tin lenghtways. Mix the rest of the rhubarb with the cream mixture and pour into the bread tin. Cover with cling and put in the freezer for at least 5 hours, but preferably over night. Serve with oat thins, berries, more rhubarb, whipped cream or as is.

Recipe: bleak roe pizza

Published on July 5, 2018July 5, 2018 by HannaLeave a comment

Bleak roe, i.e. Swedish caviar, is a treasured ingredient in Sweden and something I can really long for. We eat it with devotion and save it for special occasions. I always make sure I have some, for emergencies, in my London freezer, and try to eat it regularly when I go home to Sweden to visit. Luckily we’re more or less feasting the whole time I come home as my parents and I are so happy to be together.

My only “problem” with bleak roe, is that I under no circumstances want to mess it up. Therefore I often serve it like a ‘toast‘ with butterfried bread, creme fraiche or smetana and chopped red onions. Because, as we now, less is sometimes more.

But it’s equally lovely as a topping for crisps (it’s the perfect snack to accompany a glass of champagne) or served with crispy rösti as a starter.

When I was last home in May, we decided to branch out to pizza. A pizza bianco though as the tomato would rival the bleak roe too much. And, as you can probably guess, it was wonderful! I used a recipe from a restaurant in Stockholm famous for their bleak roe pizza (or löjromspizza as it’s called in Swedish) but made a few minor changes to it (because I simply can’t help myself).

Bleak roe pizza, serves 4-6 as a starter (2 as a main course)

Translated from and adapted after Taverna Brillo’s recipe.

Pizza dough:

250 ml water

1 tbsp olive oil

390 g 00 flour

1 tsp dried yeast

2 tsp sea salt

Topping:

8 tbsp creme fraiche flavoured with a little lemon

100 g buffalo mozzarella

100 g coarsely grated mature präst cheese or cheddar

80 g Kalix bleak roe

100 g creme fraiche

finely chopped red onions

finely chopped chives

dill

lemon

Ina mixing bowl, dissolve the yeast in the water. Add salt, olive oil and flour. Knead the dough by hand for 15 minutes (or in a machine for 10 minutes). Divide into two, cover and leave to rise until doubled in size, approx 30 minutes. Roll out the dough and shape into round pizzas. Place on a parchment paper covered baking tray. Heat the oven to 250°C.

Spread 4 tbsp creme fraiche onto each pizza and divide the mozzarella (in chunks or slices) and präst/cheddar cheese. Bake in a low oven for 8 minutes. Remove from oven and top with bleak roe, creme fraiche, onions, chives, dill and lemon.

Summer is here!

Published on June 26, 2018June 26, 2018 by HannaLeave a comment

FINALLY! It’s summer in London and I’m loving it. Plus it’s the World Cup and I’m of course supporting both Sweden and England. And soon Wimbledon starts too.

London summers are always busy, probably because we try to embrace every outdoor eating and drinking opportunity we can find this time of year! And that’s exactly what I embraced the past week.

On Tuesday it was lovely and sunny in the evening, so a friend and I had pre-dinner prosecco and snacks on the roof terrace. So lovely and something I hope to enjoy many more evenings this summer. As it was a work night and I hadn’t have much time to prep, I for once used shortcuts. Something I’m usually reluctant to do, but it was actually really nice to avoid the last minute scramble I usually have to endure to get a dinner going. Instead I turned to the supermarket for nibbles so all I did was take it out of it’s packaging, which meant I only had an easy main course and some whipping to do. Amazing!

The main course was a proper Spaghetti Carbonara (will post the recipe soon) served with a simple green salad, and for pudding I made Eton Mess with store-bought meringues.

On Thursday two colleagues invited me along to a work event so it was networking, champagnes and canapés all evening (part of it outside!).

On Friday I met up with Gaby and Rowena for an al fresco dinner at Ham Yard Hotel. So lovely. Eventually it got cold but then we moved inside to a comfortable table with a sofa.

Saturday and Sunday were more relaxed; I could catch up on chores and sleep. Had time for face masks (very important), sunbathing on the roof terrace, watching the football and a nice long walk at dusk. Oh, and a trip to the cinema. I feel thoroughly recharged and ready for the next few busy weeks until I go home to Sweden at the end of July.

Recipe: Queso fundido!

Published on February 20, 2018February 20, 2018 by HannaLeave a comment

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: Kale quiche with almond slivers and mature cheese

Published on February 15, 2018February 15, 2018 by HannaLeave a comment

Already in November I celebrated Christmas the Scandi way with the book club. It’s a nice little tradition and this year we outdid ourselves with carol singing! It was so much fun and the perfect way for me to get into the Christmas spirit.

We started the evening with the loveliest mushrooms salad on crostini, plenty of prosecco and my epic Christmas playlist.

Then we moved on to the main meal of Jansson’s frestelse (grated potato baked with onions, anchovies and cream), two types of meatballs, a salad with pear and walnuts and this kale and almond quiche with Swedish Herrgård cheese.

But the pièce de résistance was Mary-Louise’s pecan and almond pie for pudding. So lovely and timed well as it was around Thanksgiving!

Kale and almond quiche with Herrgård cheese, serves 8-10

Pastry:

120 g softened butter

300 ml plain flour

1/2 beaten egg

Filling:

500 g kale, trimmed, rinsed and parboiled

50 g almond slivers

200 ml matured Herrgård cheese, grated (matured cheddar works as well)

3 eggs

100 ml cream

200 ml milk

salt and pepper

Pinch the pastry together and coat a pie dish with it. Use a fork to make small holes in the pastry. Pre-bake it for 10 minutes in 180C. Leave to cool.

Squeeze the water out of the kale and chop it. Add salt and pepper to the kale and place in the the tin. Scatter with almond slivers and add the cheese.

Beat eggs, cream and milk. Add plenty of salt and pepper. Pour into the tin and press the filling down so it’s all covered with the egg mixture. Bake in 180C for about 40 mins (until set and golden brown).

Recipe: creamy apple and dill sauce for fish

Published on October 11, 2017 by Hanna1 Comment

The type of cooking I love the most is when you have a few simple ingredients that you add the together, and the result is so much more than the some of its parts. It’s like magic, really!

This excites me to no end and I love sharing those recipes with you readers.

The recipe below may sound simple, and it so is – if it didn’t involve a knife anyone could do it blindfolded – but the reward is grand. It’s the perfect recipe to remember for those light summer lunches in the summer when you’d rather sip rosé with your friends than cook (see evidence below).

Creamy apple and dill sauce for fish, serves 4

150 ml creme fraiche

2 tbsp Hellman’s mayonnise

3 apples, cut into small cubes

plenty of chopped dill

salt and ground white pepper

Mix creme fraiche and mayonnaise, then add the apple cubes and dill. Stir together and season to taste. Serve with fish.

Recipe: Lobster soup with toast

Published on March 24, 2017March 24, 2017 by HannaLeave a comment

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: cod loin with lemon, capers, red onions and browned butter

Published on February 8, 2017 by HannaLeave a comment

Maybe it’s because of my Scandinavian heritage but I really do like cod. I didn’t use to as a child, but back then my mother used to serve the cod poached *shudders* whereas I like to cook mine in the oven which keeps it firmer. My only “problem” with cod is that it looks so beige on the (white) plate, but adorning the cooked fish with pink, yellow and green accessories like in this recipe effectively solves that problem. Luckily the lemon segments, red onions and capers also elevates the cod to a rather sophisticated dinner party dish, which the addition of that amazing browned butter cements even further.

Thank you Bon Appetit for the inspiration and sorry for butchering your recipe, but this version is more Scandi.

Cod loin with lemon, red onions, capers and browned butter, serves 6

Adapted from Bon Appetit’s recipe.

1 kg cod loin

2 lemons

1/2 red onion

1 tbsp small capers

salt & pepper

500 g salted butter

Cut the cod loin into smaller pieces. Peel the lemon and cut into segments in between the membranes and place in a bowl. Slice the onion thinly and place in a bowl and cover with lemon juice. Place the cod in a buttered or oiled ovenproof dish and season well. Cook in 150C oven for 20-25 minutes or until just cooked through. Leave to rest for a few minutes.

While the fish is cooking, place the butter in a large saucepan on medium heat until nice and browned. Keep warm.

Mix the lemon segments with the red onions (but not the juice) and capers on a bowl. Put the fish onto a clean serving plate and top with cod pieces with the lemon and onion mixture. Spoon over some browned butter. Serve with potato purée, peas and carrots and serve the rest of the browned butter on the side, it’s the only sauce you need.

Recipe: crostini with mushroom spread

Published on January 30, 2017January 30, 2017 by Hanna1 Comment

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: Oysters au gratin with parmesan and creme fraiche

Published on January 9, 2017January 13, 2017 by Hanna1 Comment

Happy 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

tabasco

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.