NYE 2018

img_1843

APC_1571.jpeg

I’m very fond of New Year’s Eve and have been since I was a child. It always felt like a special night and think it still does today. I like to dress up, eat and drink well and spend it with dear ones.

APC_1576.jpegAPC_1579.jpeg

This year it was just four of us and a little toddler, but it was a lovely evening. The boys played golf while Emma and I cooked and played with the little one and as soon as the boys were back we got some nibbles and wine out. Then we continued with champagne and more nibbles until my goddaughter was asleep.

APC_1581.jpegAPC_1588.jpeg

I had made three types of nibbles; crisps with smetana, bleak roe, chopped red onions and dill, Toast Lingstrom and my girolle toasts 2.0. I love all of these snacks and they were substantial enough to keep us going for a while. The champagne we had was delicious too and definitely one I will buy again: Pol Roger Brut Vintage, 2009.

IMG_1958.jpeg

After the nibbles we sat down for a three-course meal. First lobster with garlic butter, browned butter and lemon.

APC_1603.jpeg

Followed by fillet of beef with garlic butter, potato terrine with cheese and herbs, green beans, tenderstem broccoli and red wine jus.

IMG_1986.jpeg

And for pudding we had a well-loved classic; churros with cinnamon sugar, chocolate sauce and three minute ice cream.

Recipe: Girolle toast 2.0

IMG_2601.jpg

I don’t know about you, but I LOVE mushrooms, and especially girolles! They’re coming into season at the same time as my beloved crayfish, so to start off the little crayfish party we had in Sweden (a must when you have a London visitor in August!), we had these absolutely delicious little girolle toasts with cognac and cream. (I’ve made similar ones before but this version is even better, I promise!)

IMG_2596.jpg

They went down a treat and I got praise like “I could eat these EVERY day!”, and I must agree that they were divine. The combination of mustard and cognac with the smooth cream is just delicious and the grated cheese to finish adds an extra layer of flavour.

IMG_2607.jpg

You simply must try them, either as little canapés (in which case I would cut each bread slice into four instead of two) or like this; as a little starter with a glass of pink champagne.

With the crayfish we had some more girolles, because why not?!, on top of the Västerbotten cheese quiche. If you’re planning a crayfish party you simply must try it!

IMG_2609.jpg

Kantarelltoast 2.0, serves 4 as a starter

5 slices regular white bread, crusts removed and the slices cut on the diagonal into triangels

2 tbsp butter + a splash of oil for frying the bread

150 g girolle mushrooms, rinsed

1 large shallots, finely chopped

1 garlic clove, finely chopped

4 tbsp butter + a splash of oil for frying onions, garlic and mushrooms

2 tbsp cognac

100 ml double cream

1-2 tsp Dijon mustard

salt and pepper

chopped parsley

To garnish:

finely grated Västerbotten cheese (parmesan would work too)

Fry the bread in butter and a little oil on medium-low heat until golden brown on both sides. Leave to drain on kitchen towel. 

Fry the onions and garlic in some of the butter and oil ton medium heat until golden. Remove from the pan and fry the mushrooms with more butter and oil on medium-high heat. When the mushrooms are cooked, turn the temperature down to medium and add the garlic and onions to the pan. Season. Add the cognac and let some of it evaporate before adding the cream. Add the mustard and taste until you’re happy with the flavour. Adjust the seasoning and add a little more cognac if needed. Stir with a whisk while the sauce thickens. It should be thick but still a touch runny when it’s done (and full of flavour). Add the parsley and spoon the mushroom mixture onto the fried bread slices and top with grated cheese.

Recipe: baked feta with tomatoes and red onions

IMG_9436.JPG

I love feta. That salty tangy cheese is just heaven for me. But it wasn’t until recently I discovered how nice it is baked. Silly really, since I have baked plenty of camembert and brie in my day.

The feta doesn’t become as runny as those two types of cheeses though, but as it gets warm it becomes creamer and is simply delicious like this; baked with a splash of olive oil, some dried (or fresh) oregano and some juicy cherry tomatoes.

IMG_9435.JPG

It works as a light supper, lunch or as a starter. Or why not serve it with olives, charcuterie and a salad?! And bread. You definitely need bread with this. I had flatbread but tortilla chips, pitta or a crusty baguette will work just as well.

Baked feta with cherry tomatoes and red onions, serves 2 as a starter

Inspiration from Smitten Kitchen’s recipe.

1 feta cheese

200 g cherry tomatoes, on the vine

1/2 red onion, cut into wedges

olive oil to drizzle

1-2  tsp dried oregano

black pepper

Pre-heat the oven to 200C. Place the feta in a small oven-proof dish. Add the tomatoes and red onions. Drizzle with olive oil and sprinkle with oregano and black pepper. Bake for 30 minutes, until warm and soft. Serve with flatbread or tortilla chips.

Copenhagen: four course dinner at Uformel

uf.jpg

The highlight of our day in Copenhagen was definitely the four course meal with matching wines at Uformel. It was my first time visiting the restaurant and we thoroughly enjoyed everyhing from the relaxed atmosphere to the quirky details (black cutlery!) and of course the delicious food.

We started our meal with a glass of bubbly each and some snacks; pork scratchings with sourcream dip. Pork scratchings are actually more popular in Denmark than in the UK and they’re sold in every supermarket. The supermarket varieties are nice but these were amazing, especially together with the dip.

uf3.jpg

Then we started our four course meal with lovely sourdough bread and delicious butter and this first course consisting of scallops, pickled green strawberries and olive oil. It was a nice fresh start to the meal, but didn’t blow me away.

uf4.jpg

But the next course certainly did! This was how it was presented, and the thinly sliced mushrooms made me think of woods and earthy flacours.

uf5.jpg

But hidden underneath was the most amazing steak tartare with mayonnaise and crispy bread. Loved this!

uf6.jpg

Next up was this duck with grilled pointy cabbage (but in my case grilled little gem instead) and the most amazing sauce. it was proper minimalism on a plate but it really worked.

uf7.jpg

The pudding with apples, crumble, custard and a frozen lid with apple was a nice finish to the meal and very refreshing. We also got some petit fours with our coffees but we were too full to appreciate them.

uf9.jpg

But the fullness didn’t last that long as we didn’t have many carbs, and we’d been walking around Copenhagen all day. This is not a criticism however, if we hadn’t been walking around all day this meal would have been enough, but after some bar hopping especially Emma and I got hangry and we had to eat something more. Unfortunately all the pølse trucks were closed at this point so we had to go to Burger King (it was an emergency!).

And the wines? They were all nice and expertly paired with the dishes, but I couldn’t tell you much more than that. Both the food menu and with wine flight were very reasonably prised though, and the ambience in the restaurant nice and relaxed. Highly recommend a dinner here!

Uformel, Studiestræde 69, 1554 København V, Denmark

Recipe: crostini with mushroom spread

IMG_8536.JPG

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: Crisps with feta crème and pomegranate

feta.jpg

When I had the girls over for dinner, I started the evening with a prosecco cocktail and crisps with toppings. I’ve already introduced you to the bleak roe version (so yum!) but this, much more accessible version with feta, pomegranate and parsley is just as nice. Perfect for the holidays!

Crisps with feta crème, pomegranate seeds and parsley, serves 6 as a nibble

1/2 bag salted (nice) crisps 

1/3 packet feta

100 ml creme fraiche

pomegranate seeds

chopped parsley

Find the nicest looking crisps in the bag and put them on a plate/platter. Whip creme fraiche and feta until smooth. Season with pepper. Place a small dollop of the feta crème on each crisp, top with pomegranate seeds and parsley. Serve. 

Recipe: Crisps with bleak roe, creme fraiche and red onions

lojrom

In Sweden, coming up with new yummy ways to serve bleak roe, is almost a sport. And when I saw this genius idea on Foodetc’s instagram; serving bleak roe and it’s best friends creme fraiche and finely chopped red onions on crisps I just had to try it.

And it turns out crisps are a great vehicle for the bleak roe. They’re crispy and light and has the same effect as rösti and butter-fried bread. So good!

Crisps with bleak roe, creme fraiche and red onions, serves 6 as a canapé

1/2 bag lightly salted good quality crisps

1/2 jar bleak roe

100 ml fat creme fraiche

1/2 red onion, finely chopped

Find the prettiest crisps in the bag and put them on a nice plate/platter. Top with small dollops of creme fraiche, add bleak roe and lastly finely chopped red onions.