I grew up on oatmeal. My cheeks were like a foot ball and I loved to stuff my face with porridge made from oatmeal every day. I have not eaten porridge since …
t was the early seventies and my mom had just started working. Me and my sister, spoiled with home cooked food every day, suddenly become part of the spoiled-kids-who-got-home-cooked-food-but-now-must-eat-fast-food-generationen. She tried pizza … Noo …. hamburger …. no! mashed potatoes in a box …. … never in our lifves! meat soup in a can….are you kidding?!
t is minus eight degrees Celcius in Skåne and the snow is covering the entire ground around my cottage. The Swedish winter is here to stay and what to do, but to arrange a perfect perfect winter barbecue.
I’ve got myself a mentor! And not just any mentor, but one of our greatest Swedish chefs who trained many of today’s top chefs, such as Daniel Berlin – Thomas Drejing.
Cabbage is not very romantic. Many people associate cabbage with dull, oily pizza salad, but then you should know that cabbage works the room at the fine dining restaurants as we speak and is considered a real delicacy.
I’ve tried making sourdough once before, but even though I nursed them tenderly, they died and since then I have not tried again. Mourned probably a tad .
I love to cook, eat food and drink good wine and just enjoy all the glory … but after a while it might become a bit too much of a good thing.
It´s almost the end of 2012 and time “to ring the bell for 2013!” It feels just as exciting every year to recharge and look forward to new adventures. But if I look back on 2012, it has been a fantastic food-year.
I love to pickle herring, and a Swedish Christmas dinner wouldn´t be right without it.
The Christmas ham is king at the Swedish Christmas dinner, wich we celebrate on the 24th of december. And during all the years I have made it the same way as my mother always did – baked in foil in 170 degrees celcius (338 degrees F) for about 3 hours and then aftercoated it with mustad, egg and breadcrumbs.