As I’m hosting a crayfish party tonight I thought I’d share these pictures from my last crayfish dinner in Sweden. I managed to eat crayfish twice in the two and a bit weeks I was at home, and lots of other lovely seafood too, but I am just as excited about tonight’s festivities with my London friends.


But back to the crayfish party in Sweden. It was just a family affair so we started with rösti, Kalix roe (bleak roe from Kalix), creme fraiche and chopped red onions. This is such a Swedish classic it’s almost a cliché but I absolutely love it (as do most Swedes!). IMG_6758

We had two types of crayfish, both fresh, Swedish and Turkish. They were both nice but the Swedish ones were the nicest. 

We also had a typical Västerbotten cheese quiche (here with fried girolles on top) which is a must with the crayfish, bread, cheese and of course snaps. 

Crayfish party or not – have a nice weekend!

Girolles on toast, meat scewers and new potato salad with pears and blue cheese


My aunt Pavla picked the first girolles of the season the same week I came home to visit, so my sweet parents saved them for me. Girolles are in my opinion a pure delicacy, and especially witht the first ones I think a simple approach is the best. So we the same toast we usually make. Fry some nice bread in butter. Then fry the girolles in butter and garlic. Add seasoning and chopped parsley and top the bread with the ‘shrooms. Simple and absolutely delicious!


Mother also made some wonderful meat scewers with chicken, pork tenderloin and bacon in a tasty marinade with soy and ginger.


And with the barbecued scewers we had this lovely salad a friend of my mother’s found in a magazine this spring. It has the slightly strange combination of lettuce, tomatoes, new potatoes, grilled pears, crumbled blue cheese and walnuts and it really works. So yummy!

Our pudding was simple as can be; just vanilla icecream with freshly picked strawberries and wild strawberries from the garden. What a treat! I just love the luxury of having so much produce in the garden (and woods). I loved growing up here, snacking on all sorts of berries, plums and pears as the summer went on.


Meat scewers with soy and ginger marinade, serves 4

From the April edition 2013 of Lantliv Magazine.

about 600 g meat (we had a mixture of chicken pieces, pork tenderloin in pieces and bacon, on scewers). 

50 ml soy sauce

2 tbsp honey

1/2 tsp grated fresh ginger

1/2 lime, zest and juice

salt och pepper

Mix all the ingredients until the honey has dissolved. Brush the marinade on to the meat and let it sit for an hour in room temperature before barbecuing. 

Salad with new potatoes, pears and blue cheese, serves 4

Adapted from the April edition 2013 of Lantliv Magazine.

50 ml dijon mustard

50 ml honey

2 tbsp white wine vinegar

100 ml olive oil

salt, black pepper

300 g boiled new potatoes 

10 cherry tomatoes (or 10 wedges or regular sized tomatoes)

100 g mixed lettuce leaves

60 g blue cheese, crumbled

100 ml walnuts

1/2 red onion, sliced thinly

2 pears

Beat together mustard, honey and vinegar, add the oil drop by drop while whisking. Season. 

Cube the potatoes and cut the cherry tomatoes in half. Plate the lettuce, potatoes and tomatoes, scatter with blue cheese, walnuts and red onions.

Remove the seeds from the pears and cut into wedges. Grill on medium heat for a minute on each side (using a frying pan works too). Add the pears to the salad and drizzle with dressing. 

Lunch at Green Man & French Horn, West End

Pork rillette with cornichos. 

I really enjoy working in the West End, because of all the nice restaurants around there. One favourite is definitely Terroirs, and recently they have opened a sister restaurant just around the corner from Terroirs, so of course I had to go and check it out one lunch time.

Girolles and artichokes with egg yolk. Simple yet genius! 

Green Man & French Horn feels similar to Terroirs, but feels more like a restaurant than a wine bar. The interior is rustic with mismatched wooden tables which contributes to the relaxed atmosphere.

Just like at Terroirs you can decide for yourself if you want a full three-course meal, nibbles or just one main dish. Always a sucker for nibbles Caroline and I ordered a few dishes each. It was all really good, but we so over-ordered. Just the velvety corn soup we had to start would have been enough for lunch, but we did our best with the other dishes too.

Sardines with gremolata – amazingly good. 

Langoustines with lemon, something utterly Swedish that I have hardly seen on a British menu. Really good! 

Despite good efforts we were not even remotely close to finish all the food, so we actually asked for a doggy bag. One shall never waste good food!

Green Man & French Horn
54 St. Martins Lane
London WC2N 4EA 
0207 836 2645


Girolle cannelloni

I found this wonderful recipe on a Swedish blogg called Remsan’s bistro and decided to make it. But being incapable of following orders or recipes, I of course made a few changes. But the essence of the original recipe is still there; the combination of girolles with thyme and cognac.

Try this, pretty please? You will regret it if you don’t…

Girolle cannelloni, serves 2-4

Adapted after Emmy’s recipe.

16 cannelloni tubes, De Cecco

1/2 medium onion, chopped

200 g fresh button mushrooms, diced in small pieces

100 g girolles, diced

200 ml crème fraiche

2 tbsp cognac

2 tbsp fresh thyme (or 1 tsp of the dried variety)

1 tsp salt

1 tsp black pepper

1 tsp crema di balsamico

200 ml single cream

200 ml crème fraiche

300 ml grated cheese

grated nutmeg

salt, white pepper

Fry the onion soft in butter. Add the mushrooms and fry until golden brown. Add salt and pepper. Add creme fraiche, cognac, stock, balsamico and spices. Simmer for a few minutes.

Fill  the cannelloni tubes with the mushroom mixture and place in a greased gratin dish. Mix cream, creme fraiche, nutmeg, salt and pepper in a bowl. Pour it into the dish and distribute evenly. Sprinkle with cheese. Bake in 20-30 mins in 180-200C. Serve with a nice salad and a glass of wine.