Sweden: escaping the rain – lunch at Strandtugg

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I usually bang on about how great Swedish summers are to my London friends, and although that is completely true, we of course have some less glorious days too.

When the sky is dark and the clouds are brooding and you know the thunder and lightning are not far away. But the summer lover that I am, I refused to really believe the weather forecast and still met up with my childhood friend Henrik and his two children on the beach. Mainly because we didn’t really know what else to do!

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We managed a half an hour or so of playing in the sea and sand until the raindrops started to fall, in a rapid succession, so we packed our things and sprinted to the nearest place for shelter. Luckily the nearest place was a brand new (new for this year!) restaurant that were just about to start serving lunch. Perfect timing!

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So we installed ourselves at a table upstairs and had a lovely lunch as the storm continued outside.

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I had the weekly pasta which this particular week was tortellini with smoked salmon in a creamy sauce. It was nice-ish but nothing spectacular and I must admit I was a little disappointed and got a serious case of food envy when I saw Henrik’s Wallenbergare (basically a large meatball made with veal mince) with potato purée and lingonberries.

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He confirmed it was really good, and I know what to order next time. As we finished our lunch the storm had passed and the sun came out, so we did get that glorious sunny day after all. So we went for a walk and in search of ice cream!

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Apart from being a good place to shelter from thunder storms I could see myself sitting on the deck here drinking rosé and overlooking the beach on a balmy summer’s evening. Let’s make a plan for that next year!

Strandtugg, Östersjövägen 79, 236 36 Höllviken, Sweden

 

Kent: Michelin star luncheon at The Sportsman

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This Michelin star restaurant has been on my to-eat-list (yes, I have one of those…) for quite some time and I was thrilled when my Kent-based friends Helen and Pete suggested we go there for lunch together. We booked it several months before and finally went in May this year (sorry it’s taken me forever to do the write up!).

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Quite unlike most other one star places The Sportsman is really relaxed and rustic. You place your order at the bar (while looking at the daily changing menu noted down on the black board next to it) and go sit down.

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The food takes a similar approach and is really well prepared out of the best ingredients but with a rustic no-fuss approach. Which people love! Especially chefs, who vote this as their favourite restaurant year after year.

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I obviously like the approach too, and from the get-go it’s pure perfection. The three different types of bread are all very good, the olives are of the buttery kind and the butter is just heavenly. A good start.

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Pete and Helen are just as excited as I am, although they’ve been here before and Pete and I can’t resist the oysters, which were served two ways and both delicious!

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It was only also Pete and I who ordered starters, but we shared them at the table. The terrine with mustard, pickles, grilled sourdough and crispy scratchings was so nice. Everything was just perfectly executed.

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My tomato, burrata and pesto may look simple, but it was perfectly put together and had the best pesto I’ve ever tasted.

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Helen had the beef and Yorkshire pudding which was pure perfection as well. Just look at that plate.

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My pork was incredibly tender and was served with a deliciously fluffy mash and a mustard jus. Just perfect.

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Pete had cod, again cooked to perfection, with asparagus and a delicious chorizo sauce. It’s classic food, but still with a few twists.

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I was quite full after my pork but would not turn down pudding in a place like this and so ordered the rhubarb soufflé with rhubarb ripple ice cream. It’s was amazingly good. Strong but subtle flavours and the softest soufflé!

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Helen’s warm chocolate mousse with with salted caramel and milk sorbet was equally dreamy and although familiar flavours, the fun texture is a great addition.

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The whole lunch was really relaxed and cosy, with two well-behaved children, and such a treat! Afterwards we went out into the sunshine and down the beach to look for sea shells and fossils. Such a wonderful day – and lunch!

The Sportsman, Faversham Road, Seasalter, Whitstable, Kent CT5 4BP

Recipe: blueberry galette

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My last day in Sweden for the summer was a Sunday in August and instead of just making it a travel day (i.e. boring!) I invited by best friend and her family to the summer house for a nice lunch with me and my parents.

As a group we get on so well and you wouldn’t think we weren’t all the same age! I love it and as it’s also stress-free inviting people over who you know so well it was the perfect ending to my two+ weeks in Sweden.

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As my best friend and her husband has a baby who now walks on her own but then was desperate to master the walking we decided against a sit down starter. Instead we had some cheese straws and wine standing up chatting and running after the little one. For the main course we had arctic char with boiled potatoes, vegetables and a sauce with lumpfish roe. Very traditionally Swedish!

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And for pudding I made this blueberry galette! It was an instant hit (Emma, bestie, sorry it’s taking me so long to write this up – but here you finally have the recipe!), although my dad would have liked it a little bit sweeter. I, on the other hand, like the fact that it’s not too sweet as you can really taste the freshness of the blueberries this way, and it doesn’t feel all that indulgent serving it with ice cream, but pouring cream or lightly whipped cream would work well too.

Blueberry galette, serves 4-6

Adapted from Bon Appetit’s recipe

Dough:
205 g (385 ml) plain flour 
2 tsp caster sugar
115 g chilled salted butter, cut into pieces

Filling:
350 g blueberries, fresh or frozen
1 tbsp potato flour (or cornstarch)
1 ½ tsp fresh lemon juice
60 ml caster sugar, plus more for sprinkling
2 tbsp milk or cream

Mix flour and sugar in a bowl. Add the softened butter and either work with your fingers until you have a sandy consistency or pulse in a food processor until you reach that sandy texture. 

Add 4 tbsp cold water and mix into a dough. Add another tbsp if needed until the dough has formed. Shape into a disc, cover with cling and chill for an hour. 

Preheat oven to 190°C. Toss blueberries, potato flour, lemon juice and caster sugar in a large bowl.

Roll out dough on a lightly floured surface until 30 cm diameter. Carefully transfer the rolled out dough to a parchment-lined baking tray. Mound blueberries in the middle of the of the galette, leaving 5 cm as a border. Fold the edges over, overlapping slightly. Brush dough with milk/cream and sprinkle generously with caster sugar.

Bake until the crust is dark golden brown and the filling is bubbling, 45–50 minutes. Leave to cool before serving.

Copenhagen: Hija de Sanchez

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When an ex-Noma chef opens a taco restaurant you just know it’s going to be good food. On my day trip to Copenhagen this summer with my usual Copenhagen travellers Maria and Daniel, we didn’t have enough time to go to the restaurant but got to taste Hija de Sanchez’ tacos at our favourite lunch place; the food market called Torvehallerne.

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There are several restaurant stalls here, so you can sample a bit of this and a bit of that. But we went straight to Hija de Sanchez and ordered a plate each of tacos.

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And some cava. Because why not?!

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All three of the tacos were (of course) delicious! The one with cheese and avocado (queso fresco) was nice and fresh but I also really liked the one with fried runny egg and guacemole. And the barbecoa was the best I’ve ever eaten (and I’ve sampled a few…)!

Next time I really need to go the restaurant – can’t wait to sample the whole menu! Which I’m sure my travel companions are up for.

Hija de Sanchez, Taquería and market, Torvehallerne, Frederiksborggade 21, Copenhagen

Recipe: caramelised garlic sauce

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Once again I have Nigella to thank for the inspiration. In her book Simply Nigella she uses caramelised onions in a yoghurt sauce, and since then I’ve started using caramelised garlic in just anything I can think of.

The taste is sweet and humble and far from the fierce raw garlic you but into the oven, which means you can actually use a lot of it, so put a few extra garlic bulbs in the oven, just in case! They’re highly addictive, so you can thank me later!

PS. It goes really well with the chicken dish I posted the last week and potato wedges.

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Caramelised garlic sauce with creme fraiche, serves 10

2 large garlic bulbs

1 litre creme fraiche

100 ml Hellman’s mayonnaise

bunch of chives, chopped 

salt, white pepper

oregano and thyme flowers to decorate

Caramelise the garlics when you’re using the oven anyway – they take up little space and won’t make anything taste of garlic as they’re wrapped in tin foil.

Cut off approx 1/2 cm of the garlic bulb on the top so you can see the cloves. Wrap separately in tin foil and place in the oven until soft (just squeeze them to check if they’re ready). It doesn’t really matter what temperature the oven is at, everything between 150 – 220C works, just be aware the cooking time will differ. 

Leave to cool slightly. Mix creme fraiche and mayonnaise in a mixing bowl. Season to taste with salt and pepper. Unwrap the garlic bulbs and squeeze out the soft garlic paste and add to the sauce. Make sure you get every morsel. Mix well and adjust the seasoning. Leave for a little while before serving. Add the chives and herb flowers when ready to serve.  

Recipe: burrata with figs and prosciutto

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Fresh figs everyday. A Mediterranean dream or reality in the south of Sweden? The latter. I know people think we have polar bears walking the streets (not true!) but Sweden in the summer is often warmer (and less humid) than the UK, at least in the south where I’m from. And in my parents’ garden we have peach trees and fig trees bearing fruit each year.

The two weeks I was in Sweden earlier this month we had fresh figs every day. So many in face we had to come up with various ideas of how to eat them. This starter was one of the winners and it’s a simple assembly job with no actual cooking required. Perfect for a summer lunch or to start off a more casual dinner party. (Yes, it goes perfectly with rosé.).

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Burrata with figs and prosciutto, serves 2-3 as a starter

1 burrata

4-6 fresh figs, washed and cut into quarters

6 slices prosciutto or other cured ham

2 handfuls rocket or mixed salad leaves

nice olive oil

balsamic vinegar

salt & black pepper

Take the burrata out o the fridge a good hour before you need it so it’s not fridge cold. Take a serving plate and cover the base with rocket leaves. Place the burrata whole in the middle of the plate and arrange the ham sliced and fig quarters around it. Drizzle with olive oil and balsamic vinegar. Season well. 

Skanör: quick lunch at Linda’s Fingermat

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After a day at the beach in Skanör we packed up our things and headed to the harbour for a late little lunch at Lindas Fingermat.

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I hadn’t been before but my friends go here quite often so I followed their lead and ordered the slightly spicy lamb salsiccia in brioche bread with avocado, salsa and mayonnaise (it also came with sauerkraut but I asked for mine without it).

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It was really yummy and the perfect after beach snack. We had our lunch in the outdoor seating area which is really chilled out, still in our beach clothes, and it’s perfect for children too; my friends’ three kids enjoyed hotdogs, fries and empanadas. The mix of Swedish with Latin American food really works and it’s a nice varied menu with something for everyone, including the little ones.

I like this place for a snack on the run or a chilled out lunch. Next time I want to try one of the burgers because they looked really good too!

Lindas Fingermat,  Hamnvägen 1, 239 30 Skanör, Sweden