Recipe: pizza bianco with pears and Saint Agur

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The last one of the pizzas I made in Sweden in the summer is this one with pears and my favourite blue cheese St Agur. It’s a very classic flavour combination that works really well on the bianco base. And I can assure you it was as yummy as it looks!

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But, as I always strive towards perfection, I do think it would be even nicer with some added crunch in the form of chopped walnuts and an extra hint of sweetness with a drizzle of Acacia honey. I tried to find both these ingredients in the beach house but as it’s not as well stocked as our regular kitchen I came out empty. As you can tell I didn’t really plan all the pizza toppings beforehand, but got carried away mid-baking.

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Pizza bianco with pears and Saint Agur, makes 1 pizza

1/4 pizza dough 

flour for rolling

2-3 tbsp creme fraiche

1/4 buffalo mozzarella, torn into smaller pieces

100 ml grated Präst cheese (mature cheddar works too) 

2 pears, thinly sliced lenghtways

40 g Saint Agur, broken into smaller pieces

sea salt and black pepper

To serve:

chopped walnuts and a drizzle of acacia honey 

Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Präst cheese. Add the pear slices and distribute the Saint Agur. Season. Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown. Remove from oven, add walnuts and honey and cut into slices. 

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Recipe: pizza bianco with butter-fried girolles and Västerbotten cheese

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For once I feel like I’ve had a proper summer. It’s been warm and sunny both here in London and in Sweden. I’ve still got a tan and I swam in the sea several times. Had al fresco meals and lots of rosé. One might think I’ve had enough of summer for now, but I would happily continue the summer for another few months. But, because we had a real summer I am also, at the same time, looking forward to autumn. To cosy nights in, lit candles, blankets, darker colours and heartier dinners. And red wine instead of rosé.

And just like the trench coat and the leather jacket are good transitional pieces in our wardrobes I feel this pizza is the ultimate transitional dinner dish.

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Mushrooms always get me excited about autumn and their earthy taste is just what I’d want right now. Before the soups and stews. And, luckily – this pizza goes well with both red and rosé!

Pizza bianco with butter-fried girolles and Västerbotten cheese, makes 1 pizza

1/4 pizza dough 

flour for rolling

2-3 tbsp creme fraiche

1/4 buffalo mozzarella, torn into smaller pieces

100 ml grated Västerbotten cheese (mature cheddar works too) 

200 g girolles

2-3 tbsp butter

a splash of oil

1 garlic clove, finely chopped

chopped parsley

sea salt and black pepper

finely grated Västerbotten cheese for serving

Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Västerbotten cheese.  Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown.

In the meantime, fry the girolles in butter and oil on medium-high heat. When the mushrooms are almost done, add the garlic and fry until golden (but no longer). Remove the pan from the heat and season well. Add the chopped parsley. 

Remove the pizza from the oven, divide the mushrooms onto the pizza, top with finely grated cheddar and cut into slices. 

Recipe: pizza bianco with prosciutto, figs and Cambozola

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Another pizza from our pizza making evening in Sweden and another hit all around. The combination of sweet and salty and creamy always works and this pizza with (mother’s homegrown!) figs, prosciutto and blue cheese was no exception!

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I realise blue cheese is sometimes an acquired taste, BUT don’t knock it until you’ve tried it. I used cambozola here which is rather mild, and only a little of it as I didn’t want it to overpower the sweet and juicy figs – merely complement them!

Pizza bianco with prosciutto, figs and Cambozola, makes 1 pizza

1/4 pizza dough 

flour for rolling

2-3 tbsp creme fraiche

1/4 buffalo mozzarella, torn into smaller pieces

100 ml grated Präst cheese (mature cheddar works too) 

3 slices prosciutto, torn into a few smaller pieces

2-3 figs, sliced lenghtways

40 g Cambozola, broken into smaller pieces

sea salt and black pepper

Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Präst cheese. Add the ham and figs and distribute the Cambozola. Season. Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown. Remove from oven and cut into slices. 

 

 

Recipe: pizza bianco with potatoes, rosemary and pickled red onions

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One night in Sweden this happened; pizza night. With the BBQ ban in full swing mamma and I find it so hard to think of summery things to cook, so one night we settled on pizza. Mainly because of one GREAT idea for topping (I promise I will blog about it soon!), and that spiralled into four lovely pizzas.

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This one with a white base (bianco), potatoes, rosemary and pickled red onions was amazing. The combination of flavours really work and the smell that filled the house was delicious too. A must try, despite double carbs. It’s SO worth it!

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Pizza bianco with potatoes, rosemary and pickled red onions, makes 1 pizza

1/4 pizza dough 

flour for rolling

2-3 tbsp creme fraiche

1/4 buffalo mozzarella, torn into smaller pieces

100 ml grated Präst cheese (mature cheddar works too) 

4-5 boiled but not overdone potatoes, cooled and cut into 1-2 mm slices

2 sprigs fresh rosemary, chopped

sea salt and black pepper

pickled red onions (using the below recipe) for serving

Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Präst cheese. Add the potato slices and scatter with rosemary. Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown. Remove from oven, add the pickled red onions and cut into slices. 

Pickled red onions, a small jar

2 red onions, peeled, cut into half and sliced thinly into half moons 

1 part matättika (already diluted acetic acid)  to 4 parts water 

3 tbsp caster sugar

1 tsp salt

Mix one part matättika with 4 parts water so you have enough to cover the onions (approx 200 ml depending on the size of the jar). Add 2-3 tbsp sugar and 1 tsp salt and stir util it has dissolved. Leave for at least 30 minutes before serving. Keeps for five days in the fridge if covered. 

 

Back in London and a weekend in the country

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I’ve been back in London for a little more than a week and my holiday in Sweden is already starting to feel like a distant memory. It’s funny how quickly one settles back into the groove.

Monday was mainly about catching up at work, but I felt up to speed by the end of the day, having caught up with my emails and paper work. When I got home I started to put all my things away from the trip. I always unpack my suitcases as soon as I get home, whatever time of night that is (I like to maximise my time away and often fly back late). I don’t know why but I find it so satisfying to unpack straight away, but I’ve done it for years! But of course I don’t put everything away immediately (that takes too long) so that’s what I did on Monday night. And laundry of course, even though I made sure to do laundry in Sweden too.

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Anyway, the next evening after work the book club girls came over for some nibbles and pizza on the roof terrace followed by pudding back in the flat as the sun had started to set. It was lovely catching up with them and decide on the new book to read (this one if you’re interested) and as all of us contribute to the dinner it’s never stressful to host.

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Wednesday I made pizzas and we watched The Handmaid’s Tale (OMG it’s so good – draining, but SO good). Thursday I packed for the weekend, had some more pizza and watched some more The Handmaid’s Tale.

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I had the day off on Friday which was wonderful so after a lie-in we drove up to Northamptonshire where we stayed over night. Friday night we had dinner and watched Joseph and the amazing technicolor dreamcoat at Kilworth House and the next day we just took it easy before going back to London in the evening.

Sunday I did some more chores, unpacked and made another pizza (with leftover dough that I froze on Wednesday). I think I need a break from pizza now actually…

Second week of holiday!

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My second week in Sweden I tried to take it a bit easier than the first. Try to wind down, not set an alarm and lower the pace. The first day that didn’t happen as I had invited eight adults and five children over for lunch, but I think I managed OK the rest of the week.

But back to the lunch. I skipped a starter so the children didn’t have to sit still for too long; instead everybody could mingle around with a glass of rosé in hand and snacking on these lovely crisps with browned butter, lemon juice and grated cheese.

For the main course I made chicken with lots of garlic and lemon, potato wedges, caramelised garlic sauce and a nice salad.

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And for pudding I let everybody put together their own pudding of soft meringue (everybody loves this one!), ice cream, lightly whipped cream, chocolate sauce. berries and figs.

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In the evening I had a simple supper consisting of Danish red pølse and all the trimmings. So yummy!!

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The next day I went to the beach in Skanör with friends and their three children.

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They brought a lovely picnic and there was a lot of swimming with the kids mixed with chatting to their parents. Such a lovely day that we finished off with a late lunch in the harbour nearby followed by ice cream.

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Wednesday I slept late and spent my time in the sun in the garden before going for dinner at a friend’s new house! They’d made salmon with salad, potato wedges, two sauces and nice bread and for pudding we had rhubarb pie with ice cream. A perfect summer’s evening.

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The next day was another quiet one, with some rain but also some time on the beach (yay!) before having dinner with my parents in the evening. I made lots of pizzas which I will blog about later.

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Friday started off the same way (not bad eh?! three lazy days in a row!) and finished with dinner at Badhytten with all the seafood!

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My last full day in Sweden I spent partly with my best friend, partly with my parents. Friends of the family came by for fika in the afternoon and in the evening my parents and I had something we never get tired off; fillet of beef with homemade bearnaise sauce. This was the first time we had dinner indoors as the weather turned, but I’m grateful for the sunny days I got!

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Sunday was my last day and my best friend and her family came over for lunch with my parents. I got lots of cuddles from my god daughter but we also had some lovely food. Mamma cooked arctic char with potatoes, mange tout, carrots and two sauces; one with caviar and this one with apple. The pudding was a huge success too (although dad would have liked a sweeter version) and I will blog all about it later.

Then off I went to the airport with a quick pit stop at my parents’ house where I hadn’t been all summer. Thank you, near and dear ones, for a lovely two weeks! ❤

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.