Recipe: rhubarb meringue pie

 

rmp3

We have a good thing going in my family. We all like mayonnaise and bearnaise sauce A LOT so we use a lot of egg yolks. Not wanting to waste food the egg whites go into little containers in the fridge (they keep for weeks!). But conveniently my dad loves everything meringue-y so we get to use up the egg whites quite frequently too.

rmp6

The whole little family (there’s only three of us; mother, father and me) loved this rhubarb meringue pie. It still has the tang of a lemon meringue pie but is slightly less heavy as no butter or egg yolk in the rhubarb filling.

rmp4

The pie on the pictures had approx 500 g rhubarb in the filling which was fine taste wise but looked a little silly with all that meringue, so in the recipe below I’ve adjusted the recipe to 800 g rhubarb. It cooks down a lot in the oven, so I promise it’s not too much.

Also, when making the meringue, please note that it needs a lot of beating with an electric whisk and that it’s important the syrup boils and reaches (or almost reaches) 118C.

Rhubarb meringue pie, serves 8

Pastry:

180 g plain flour

100 g softened butter

2 1/2 tbsp cream or water

Rhubarb filling:

800 g frozen rhubarb pieces

3 tbsp potato flour (starch)

4-5 tbsp caster sugar

 

Italian meringue:

4 egg whites

120 g caster sugar

Syrup:

120 g caster sugar

100 ml water

Mix all the ingredients to the dough in a bowl or using a food processor. Press into a Ø 20 cm pie dish. Bake in a low oven using baking beads at 180C, for approx 10-15 minutes or until golden and baked through. Leave to cool. 

Place the defrosted rhubarb pieces in an ovenproof dish and scatter with potato flour and sugar. If using fresh rhubarb I would start off by using less potato flour adding more if needed.  Place in a 200 C oven for approx 20 minuter. The mixture should be bubbling, almost caramelised and thickened. Leave to cool. 

Make the meringue: Add egg whites and sugar to a clean bowl and beat for 10 minutes with an electric whisk. Meanwhile make the syrup by adding water and sugar to a saucepan and bring to the boil (don’t stir). Remove when 118C (the boiling point for sugar). Add the hot syrup to the meringue and beat for a further 15 minutes, until you have a thick and glossy meringue. 

Assemble: Add the rhubarb mixture to the pie crust once both are cool. Spread the meringue on top and burn the edges with a brulee torch. Serve with lightly whipped cream. 

Recipe: asparagus with chopped egg, browned butter and lemon

pa30

Easter was all about about asparagus (and wild garlic) for me. The first asparagus of the season had arrived in the UK before I left for Sweden so I brought two nice bunches home with me. And then we found some lovely Italian asparagus in the supermarket so obviously had to buy that too!

pa27.jpg

pa37.jpg

The first time we kept it simple and ate them with homemade hollandaise sauce. The second and third lots were served with wild garlic mayonnaise (it’s SO good!) and on Holy Saturday we made this dish with chopped egg, browned butter and lemon.

pa20

Asparagus with chopped egg, browned butter and lemon, serves 4

12 asparagus 

2 almost hard boiled eggs, chopped 

50 g butter

1/2 lemon

2 tbsp chopped chives 

4 radishes, thinly sliced

salt, black pepper

Place the butter in a saucepan on medium-high heat. Let the butter melt but leave it until it’s foamy. Remove from heat when it’s a nice medium brown underneath the foam and it smells nutty (and divine!). 

Cook the asparagus in boiling water until al dente (approx 3 mins). Drain and place the asparagus on a plate. Season. Add the chopped egg and spoon over the browned butter. Add plenty of lemon juice. Season again and top with chopped chives and sliced radishes. 

Spring is here!

img_8819.jpg

Spring. Oh, how I love thee. If I feel tired and gloomy during the cold and dark winter months, I now feel awake again. It’s easier to get out of bed in the morning and being outside, even if it’s just walking to the tube, is a pleasure not torture. On Saturday I just walked around town for two hours because the sun was out and it was spring in the air.

Lots of the spring flowers are in full bloom, and the first British asparagus has arrived in some shops together with the wild garlic. This, my dear readers, is my favourite time of year. I love summer and warmer temperatures, but now before summer is here, we have it all in front of us and it feels like the best present ever. Then we blink and it’s September, but I really want to try and enjoy the little things every day between now and then. The taste of all the fresh produce; the asparagus, the jersey royals, the first British strawberries and so on. Sitting in the sun having a coffee or an ice cream, walking to work and hearing the birds chirping. All of that makes me so very happy.

And one of my favourite dishes this time of year, is a real celebration of spring. It’s fresh and simple but full of spring flavours. I’m talking about fresh local asparagus, homemade wild garlic mayonnaise that’s just divine and to top it all off, a drizzle of a nice olive or rapeseed oil and a scattering of parmesan shavings. I hope you enjoy it as much as I do!

Happy SPRING!!

My Stockholm weekend in pictures

IMG_3344.JPG

I spent the first May bank holiday weekend in sunny Stockholm with my parents. It was lovely to see them and do Stockholm with them. Since they live in the south of Sweden (where I grew up) they have Copenhagen around the corner so visits to the Swedish capital don’t occur very often.

IMG_3347.JPG

I arrived late on the Friday night so our weekend started on the Saturday morning with a lovely hotel breakfast before we headed out to a nursery called Zetas trädgård. My mum is very into gardening so she was the one who wanted to go, but my dad and I enjoyed the beautiful surroundings too and especially the lovely café.  In the afternoon we came back into the town centre and did some shopping before we had dinner in the old town.

IMG_3383.JPG

The restaurant we went to is a very classic Swedish one, called Den Gyldene Freden, and one my dad had been to before and really liked. The food was lovely and it was fun to be in a restaurant were everybody were drinking snaps. Old school!

IMG_3404.JPG

After dinner I met up with my friend Carina for drinks at Tweed, also in the old town and we had a lovely evening catching up over cocktails. Such a great bar!

IMG_3457.JPG

On the Sunday we walked around the city in the sunshine and made sure to see the cherry blossom in Kungsträdgården. It’s such a lovely sight and a must-see this time of year.

IMG_3459.JPG
IMG_3489.JPG

We then walked to Gamla Stan (old town) and did some sightseeing.

IMG_3534.JPG

We happened to be at the Royal Palace at the time for the changing of the guards, so by chance we were proper tourists!

IMG_3551.JPG

IMG_3553.JPG

That afternoon I met up with my friends Mirja and Linus in the afternoon for fika and ice cream outside. So lovely!
IMG_3581.JPG

On the Sunday night we went to a great restaurant I have wanted to try for ages; Rolfs Kök. And it was even better than I expected it to be!

IMG_3623.JPG

The bank holiday Monday we took the ferry to Djurgården and walked around.

IMG_3644.JPG

We had a nice walk around the island and stopped at the café at Rosendal for some rosé and fika. It was nice and warm and lovely to sit outside in the sunshine.

IMG_3688.JPG

We took the tram back to the town centre for some last minute shopping before heading to the airport. I like the mixture of nature, water and city life Stockholm has to offer. It really is quite relaxing to go here for a city break!

Fried gnocchi with wild garlic pesto and cherry tomatoes

2015-05-24 19.16.45-1

I received evidence from my mother last week that the wild garlic season has started in Sweden, and therefore probably in the UK as well. Hurrah!

I love these oniony garlicky green leaves so much, I keep a bundle of blanched ones in the freezer at all times. It feels comforting that I can make wild garlic mayo all year round. Or wild garlic pesto. It’s fab with fried gnocchi (it gives them a bit more texture), fresh cherry tomatoes and plenty of grated parmesan.

2015-05-24 19.16.51

Fried gnocchi with wild garlic pesto and cherry tomatoes, serves 2

1 batch gnocchi 

1 batch wild garlic pesto

150 g cherry tomatoes

finely grated parmesan

Make the pesto and put it aside. Make the gnocchi and cook them. Then fry in butter until golden. Mix with plenty of the pesto. Cut the cherry the tomatoes in half and mix with the gnocchi. Season to taste. Add olive oil if you want a looser consistency. Top with plenty of grated parmesan.

Wild garlic pesto

rlp2

When I was in Sweden last my mother gave me a large bag of wild garlic she picked for me, so back in London I made a batch of lovely pesto that I’ve been eating lately. The same day I made it I just had it with spaghetti and (more) grated parmesan as a light lunch. Delicious!

IMG_1375

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. 

Best of: spring recipes

collage vår

It’s been wonderful to come back to spring weather in the UK, I didn’t expect the weather would change as much as it did the ten days I was away but I am very grateful. Let’s hope spring is finally here to stay!

So before I continue with my travel posts from Asia I would like to show you a few of my favourite spring recipes that I return to again and again.

Salmon tartar with cream cheese top –  this tartar is amazing and has been the starter of many dinner parties. The cream cheese top just adds that final touch!

Crab linguine with cream and white – I eat shellfish all year round but it tastes the best in spring and summer.

Purple sprouting with poached egg and tarragon crème – a perfect brunch dish that just oozes spring!

Lemon tart – I associate spring with lemon as I love the fresh flavours and citrus is the freshest of them all!

Vanilla pannacotta with rhubarb – melted rhubarb is a childhood favourite I love to incorporate into more grown-up dishes.

You can also have a look at last year’s spring recipes from the archives for even more inspiration! Hurrah – spring is actually here!