Skanör: lunch at Stationen

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Most restaurants I visit back home are in Malmö, the biggest city in the area I’m from, but in the summer there are lots of smaller places scattered by the coast and in the countryside. In winter, not so much, but there are a few exceptions, like relatively new Stationen in Skanör. I had lunch with my friend Cecilia and Fredrik here one day at the beginning of the year and it was nice to see the restaurant was full, even in January.

All three of us ordered their classic burger with slaw and fries which was really nice and the portion was very generous too. On top of that coffee or tea and cookies were included in the lunch option. This is fairly common in Sweden and I think it’s really nice as you can sit for longer.

Bäckatorget 10, 239 33 Skanör

Recipe: slow-cooked salmon with fennel, lemon and chilli

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Salmon. Probably the most popular fish in Sweden, but not my first choice to be honest. I blame all the baked (over-cooked) salmon fillets when I was at Uni for that. Although I love the oily fish raw, cured and cold-smoked. And, after trying this recipe, like this; baked in a very low oven and still raw in the middle.

Slow-roasted salmon with fennel, lemon and chilli, serves 6

Adapted from Bon Appetit’s recipe.

1/2 fennel, thinly sliced

1 lemon, thinly sliced

1 red or green chili, sliced

4 sprigs dill + more for serving

salt and black pepper

900 g salmon fillet without skin

olive oil

Pre-heat the oven to 135C. Pour a little oil into a baking dish. Place fennel, lemon, chilli and till in the dish and place the salmon on top. Add plenty of salt and pepper and drizzle with oil. Bake in the oven for 20-25 minutes or longer if you want it cooked through. 

Shred the fish into smaller pieces. Remove the dill (and substitute with fresh dill) and serve with the baked vegetables. I also had new potatoes and a cold sauce with lumpfish roe with mine.

Malmö: dinner (and wine!) at Bastard

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I know, you’re probably giggling at the headline, but that is the actual name of a restaurant in Malmö. A very nice restaurant in fact. It’s been around for a few years now and is always busy which is a good sign.

The atmosphere is best described as cosy meets big city, as it definitely feels the restaurant would work just as well in London or New York as in little Malmö. The focus of the food is on meat and unusual cuts and they have the same menu in the bar area and restaurant.

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When I came here with my friend Carina one evening between Christmas and New Year we hadn’t booked but we came early enough to get a table after just a ten minute wait in the bar. We started off with a glass at the bar; champagne for me and a glass of white for Carina.

Sitting down we both had a lovely white burgundy (La Châtelaine 2015) that we stuck to the rest of the evening. We also had the charcuterie board which I would say is compulsory here. It’s more mixed than Terroirs, but just as nice.

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After a while we decided we were still hungry and ordered the burrata (mainly for Carina) and the sweetbreads (mainly for me). The burrata was really nice and the oranges and pomegranate seeds balanced the creaminess very well.

The sweetbreads were cooked to perfection (such a joy!) and the sauce was incredible too, but I found the carrots as a dull pairing. I would have liked something with more acidity or bite to balance the heavy sweetbreads.

With that said we really enjoyed the meal and our evening here. I love that every single waiter or bar staff we spoke to were so passionate about the menu, wines and the business in general.

Bastard, Mäster Johansgatan 11, 211 21 Malmö, Sweden

Recipe: Sloe gin spritz

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Happy Valentine’s day, dear readers!

It seems like the perfect day to share this sloe gin spritz recipe with you. Don’t we all need a drink on Valentine’s day?! Either to celebrate or commiserate?

I made sloe gin last year (very British, I know!) using this method and wanted to use it in a drink a little more exciting than a sloe gin & t, so I was very pleased to find this sloe gin spritz recipe in an issue of Bon Appetit.

Sloe gin, 70 cl

1 bottle (70 cl) gin 

500 g ripe sloe berries (pick them after the first frost) 

Simple syrup:

100 ml caster sugar

100 ml water

Freeze the berries. Defrost and mix with the gin in a large jar/bottle. Seal the jar and keep in a dark place for 3 months. Shake/stir it once a week or so.  

After three months, sieve the mixture and remove the berries. Bring the simple syrup to the boil and let it cool. Add syrup to the gin after taste. Done! 

 

Sloe gin spritzer, per glass

Adapted from Bon Appetit’s recept.

4 parts prosecco

1 part sloe gin, either homemade or bought 

soda water

Mix prosecco and sloe gin in a glass (with or without ice). Fill up with soda water. Decorate with frozen raspberries or a sprig of mint. B

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

Recipe: cod loin with lemon, capers, red onions and browned butter

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Maybe it’s because of my Scandinavian heritage but I really do like cod. I didn’t use to as a child, but back then my mother used to serve the cod poached *shudders* whereas I like to cook mine in the oven which keeps it firmer. My only “problem” with cod is that it looks so beige on the (white) plate, but adorning the cooked fish with pink, yellow and green accessories like in this recipe effectively solves that problem. Luckily the lemon segments, red onions and capers also elevates the cod to a rather sophisticated dinner party dish, which the addition of that amazing browned butter cements even further.

Thank you Bon Appetit for the inspiration and sorry for butchering your recipe, but this version is more Scandi.

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Cod loin with lemon, red onions, capers and browned butter, serves 6

Adapted from Bon Appetit’s recipe.

1 kg cod loin

2 lemons

1/2 red onion

1 tbsp small capers

salt & pepper

500 g salted butter

Cut the cod loin into smaller pieces. Peel the lemon and cut into segments in between the membranes and place in a bowl. Slice the onion thinly and place in a bowl and cover with lemon juice. Place the cod in a buttered or oiled ovenproof dish and season well. Cook in 150C oven for 20-25 minutes or until just cooked through. Leave to rest for a few minutes.   

While the fish is cooking, place the butter in a large saucepan on medium heat until nice and browned. Keep warm. 

Mix the lemon segments with the red onions (but not the juice) and capers on a bowl. Put the fish onto a clean serving plate and top with cod pieces with the lemon and onion mixture. Spoon over some browned butter. Serve with potato purée, peas and carrots and serve the rest of the browned butter on the side, it’s the only sauce you need. 

Copenhagen: four course dinner at Uformel

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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.

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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.

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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.

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

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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.

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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.

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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