Recipe: bleak roe pizza

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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.

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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).

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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. 

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Full on!

Last week went by so quickly, but was filled with fun things! Apart from maybe the baking I did on Monday night. A warm flat due to the lovely British summer gets HOT with the oven on for hours. But the cake turned out great, luckily! And I had ice lollies to cool me down.

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Apart from that I’ve just been enjoying the sunshine (I seldom get too warm) and made the most of it. Wednesday evening was spent in the setting sun in a beer garden sipping rosé with one eye on the Brazil game and then pizza afterwards.

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For the England-Belgium game on the Thursday we had rosé in another pub and delicious burgers. Afterwards we enjoyed the beer garden till closing as it was such a lovely evening.

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Friday I went down to Surrey for the weekend where some friends were having a party and I was cooking. It was a great party on Saturday with games in and out of the pool, lots of prosecco, nibbles and a proper dinner in the evening.

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I stayed over that night too and enjoyed the pool a bit more on the Sunday before heading back to London and going to the cinema to see Ocean’s Eight.

Such a great week all around – loving the weather and hoping it’s here to stay!

Summer in April!!

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The past week was just glorious with blue skies, 25+C degrees and SUNSHINE! It’s sadly over now but it was wonderful as long as it lasted.

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On Tuesday it was my turn to host the book group and I thought a summery lemon pasta (I will post the recipe soon) would be appropriate. It went down a treat together with a simple leafy salad and wild garlic bread. Marie-Louise brought a bottle of lovely champagne as well, so it was a rather festive Tuesday!

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The next day was sunny and hot, so after work I took the river boat down the Thames and had the first glass of rosé of the season, overlooking the river.

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On Friday a group of us had a lovely girlie evening at Gordon’s Wine Bar (where Laura expertly managed to get us a table as soon as we arrived!) with rosé, cheese and lots of chatting. So lovely!

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The rest of the weekend was fairly quiet with lie-ins, pizza and champagne on Saturday night and a lovely pub lunch in the sunshine on Sunday.

 

A very foodie week…

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This week I’ve eaten very well. On Tuesday I had takeaway pizza with parma ham and rocket and the next day nibbles and wine with colleagues at the old favourite Terroirs.

On Thursday I had a nice catch up with a friend in Soho at this lovely Mexican place I will do a write up on later. And on Friday I got treated to a lunch out (a very rare occurrence) at lovely Dishoom.

Saturday I had lunch at a lovely fish restaurant with my friend Helen while her fiancé (the head chef) cooked for us (the scallops on the picture amongst other things)! So delicious! In the evening I saw a very moving and thoroughly amazing play in Dalston. It was only one performance, but it was so good I hope it gets put on again and then you all have to go and see it.

Sunday was nice and quiet and spent in a nice pub with Sunday roast, a glass of wine and the rugby. Now it’s a new week and I have friends coming to visit from Sweden – yay!

 

London: New York Italian at Hai Cenato?

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Jason Atherton’s empire continues to grow and the latest restaurant to open was this New York-y Italian restaurant in the new Nova development by Victoria. It’s in goof company with Rail House Café, Aster, Franco Manca etc. nearby.

The first time I came was early one Sunday evening with my friends Helen and Pete and their son Eddie. We’d had a lovely Sunday afternoon exploring the Natural History Museum, had eclairs and coffee at wonderful Maitre Choux and a walk to Buckingham Palacea and were happy to sit down and tuck into some food just as the skies opened.

Hai Cenato? (means ‘Have you had dinner?’ in Italian) certainly feels New York-y with it’s high ceilings, long bar counter, sketched portraits and cosy feel. It’s nice but relaxes and the menu echoes that with pasta dishes, rosso and bianca pizzas and meats from the grill.  and modern yet cosy interior.

They also have a kids menu and children eat free on Sundays, which is a nice touch.

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Eddie chose a pasta with tomato sauce and plenty of grated parmesan from the kids menu  and was very pleased with his choice.

Helen and I both chose the corzetti pasta with bolognese sauce sage, browned butter and grated Berkswell cheese. It was absolutely delicious and felt very indulgent. The sauce was really rich and could have done with a bit more pasta because of the richness but it was a nice size portion. We also shared a side of amazing crushed potatoes that soaked up the last of my bolognese.

Pete chose a lovely vibrant green risotto with oeas, broad beans and crab that was just perfectly executed.

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We were certainly full after our main courses but still fancied pudding and after a quick browse on the (excellent) dessert menu I chose the brioche with salted caramel ice cream. I just love salted caramel and expected a dainty dessert, perfect to finish off my meal but instead I got a large (burger size) brioche bun and THREE scoops of salted caramel ice cream (insert surprised emoji here). The flavour combination was spot on of course but the portion size ridiculous, especially after such starchy food as pasta or pizza.

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Helen’s chocolate and coffee fondant with creme fraiche, puffed rice and caramel was more the size we had expected and absolutely delicious!

We had a lovely dinner here, but also experienced some (I hope they are) teething problems like slow service and I got poured a flat glass of prosecco which just shouldn’t have left the bar and it took ages to get a new one. It’s not the end of the world of course, but I expect an overall smooth and lovely experience when I go to a restaurant, especially when it’s a quiet evening.

I went back last week with my friend Nick for pizza and a glass of wine and the service was a lot better (i.e. smooth) and the place buzzing with people. Oh, and the pizza? DIVINE!

Hai Cenato?, 2 Sir Simon Milton Square, London SW1E 5DJ

Recipe: pizza with asparagus and wild garlic pesto

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I actually had the intention to make a sourdough pizza with this topping but didn’t have enough time in the end, so used my tried and tested Italian pizza dough recipe, courtesy of Gennaro Contaldo, Jamie Oliver’s Italian mentor.

I also used my go-to simple tomato sauce that I use for everything and my homemade wild garlic pesto. My best tip is to pick lots of wild garlic leaves when in season and blanch some of it, squeeze out the liquid and freeze in little parcels. Perfect to use for pesto or mayonnaise.

The all you need is a good buffalo mozzarella, some asparagus, parmesan and olive oil.

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I promise it’s like tasting spring. Delicious!

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Italian pizza dough, 2 pizzas

500 g 00-flour

1 tsp salt

1 tsp dried yeast

325 ml lukewarm water

Mix flour and salt in a mixing bowl. Add the yeast. Add the water bit by bit while stirring with a wooden fork. Knead the dough until elastic. Cut the dough into two and shape to round balls. Put the dough balls back in the mixing bowl, sprinkle with flour and cover. Place somewhere warm and let it rise for 90 minutes.

Shape the dough into round pizzas or use a rolling pin to roll it out thinly. Add the toppings you like and bake in 225C, in a low oven, for 8-10 minutes.

Tomato sauce, for one batch pizza dough

1 garlic clove, chopped

1 tbsp olive oil

1 tbsp tomato paste

1 can (400 g) chopped tomatoes

salt and pepper

Fry the garlic in the olive oil in a non-stick saucepan. Add the chopped tomatoes, some water and the tomato paste. Cook for 15 minutes while stirring occasionally, until it has thickened. Season to taste and put aside. 

Wild garlic pesto, approx 250 ml pesto

ca 50-70 g wild garlic (about a bunch as stick as a small banana)

30 g almonds

40 g parmesan

1/2 lemon, juice only 

mild oil, approx 100-150 ml 

salt & pepper

Mix wild garlic, almonds, lemon juice and parmesan with a bit of oil to a paste in a food processor or with a stick blender. Keep adding oil until you have the consistency you like. Season to taste with salt and pepper. Keeps in the fridge for 5-7 days. 

Topping per pizza:

1/2 batch tomato sauce

olive oil

1 buffalo mozzarella

4-5 asparagus, blanched and cut into smaller pieces

3-4 tbsp wild garlic pesto

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Roll out the dough and drizzle some olive oil on it. Spread out the tomato sauce. Shred the mozzarella into chunks and place on the pizza. Add the asparagus pieces and dollops of wild garlic pesto. Grate over parmesan. Add a little more olive oil and put it in the oven on 225C, middle to low oven for 8-10 minutes.

Malmö: lunch at the new food market

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When I was at home in Sweden for Christmas, everybody was talking about the new Saluhall (food market) that opened in Malmö in November. There used to be a food market in the centre of town when I was younger but it was redeveloped around 10 years ago. I really liked the old one, although it was more like a food court than a food market, but this new one is a good mix of both. It may lack Borough Market’s charm and diversity but I’m still really impressed by it. The space is used really well and although there aren’t that many vendors everything is there; produce, flowers and nice food. And everything is of the best quality.

My friends Malin and Emma  and I came here for lunch but next time I really want to buy groceries as well.

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The three of us had completely different lunches but ate together at a shared table upstairs. Most food stalls have seating but you can sit anywhere you find an empty table.

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I was absolutely starving (verging on hangry) and decided on a burger from Falafel & Burgers as I’d heard they were very good. And it was. it was rather greasy, but in a good way. Will definitely go back.

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Emma had a salad from her new favourite place Holy Greens. They have some really interesting flavour combinations, like this one with melon and mint.

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Malin was also starving and decided on a pizza.

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Hedvigsdal only have two pizzas on there menu (cheeky!) but apparently they’re so good one doesn’t need a bigger menu. Can’t wait to try one when I next visit. And love the fact that the pizza comes in a basket!

The food market is really nice and although not bang in the middle of town it’s a short walk away from the Central Station. It’s really buzzing here at meal times so I would suggest coming early or late to avoid queues.

Malmö Saluhall, Gibraltargatan 6, 211 18 Malmö, Sweden