Pot au feu with chicken and wild garlic

The spring has arrived and at the Farmer’s market the early vegetables have been introduced – Carrots, wild garlic (Bärlauch/Ramslök) and even German asparagus. We say farewell to all wonderful wintery stews and steaks and welcome the more colorful spring food. We haven’t yet tried the asparagus but in this yummy dish we used wild garlic and the primeur carrots.

Ingredients

  • 4 breasts of chicken, corn bred
  • 1 bundle of Wild garlic
  • 6-8 dl Chicken broth
  • 8-10 primeur Carrots
  • 8-10 primeur Radishes
  • Sugar peas
  • 8-10 primeur Potatoes
  • 4 spring Onions
  • Butter
  • Salt and pepper
  • Chives

Start by boiling the potatoes and set the oven to 100 degrees Celsius. Chop the wild garlic, season the chicken breasts on both sides, cut 4 squares of plastic wrap and put one chicken breast onto each of them with the skin side down. Add the chopped wild garlic onto each breast and seal the plastic wrap. Put the breasts onto a baking plate and bake them in the oven until they are almost done.

If you don’t have the time or the knowledge to boil a tasty chicken broth you can always buy “homemade” broth at your nearest Farmer’s market or market hall. It will taste a lot better than stock cubes.

Prepare your primeurs, wash them and blanch them.

Heat up a frying pan with butter. Remove the plastic wrap from your chicken breasts and fry them in the pan, also make sure to baste them with the butter so that they get a golden colour all around.

Heat up your primeurs and your potatoes in the chicken broth. Slice the breasts  and arrange them together with the primeurs and the chicken broth. Decorate with chives. Serve!

Music: Playing Bibio’s latest album Mind Bokeh

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Fabulous cod, fennel salad and puy lentils

Between January and March the Norwegian coast is the scene of a magnificent event. From the nutrient-rich areas in the Barents Sea in the north, the arctic cod arrive by the millions, migrating into the spawning fields along the wintery coast of Norway to carry on their family name.

For the majority of this cod, which when spawning is called skrei, the goal is the area by the island of Lofoten, about 400 km north of the Polar Circle. In the Barents Sea, the skrei has spent at least five years maturing to adulthood. It is then strong enough to make the long journey from the ocean far in the north to the coast of Norway. The skrei is cod in its prime. Try it!

Ingredients

  • 600 g thick fillet of Skrei (cod)
  • fish stock
  • 2 dl puy or beluga lentils
  • 3 shalots
  • 1 fennel
  • juice and zest from a lemon
  • dill
  • chicken stock
  • 1 bay leaf
  • olive oil

Start with the lentils. Heat the chicken stock, add a shallots, bay leaf and cook for 3 min. Add the lentils and boil until they are ready (app. 15 min).

Cut the two remaining shalots in fine pieces. Marinate in 2 tbsp lemon juice.

Cook the fish stock for 2 min. Reduce the heat and add the cod. The fish should simmer for app. 5 min. The stock should not cook because then the fish will fall into pieces.

Slice the fennel in fine slices. Warm carefully in some olive oil and a pinch lemon juice.

Serving: Remove the lentils from the stock. Mix with the marinated shalots and some lemon zest. Flavour the fish with salt and pepper. Add some chopped dill to the fennel salad and put the salad on top of the fish.

Music: Prepared while listening to James Blake

Fillet of beef prepared inside-out, pickled veggies

Back in the days when Sweden was a farmer society with no contact to the civilized world, a time when it was hard to keep the food fresh, souring food (meat, fish, veggies) became an efficient way of preventing your food from getting mouldy. Souring and sweet-souring have increased in popularity the last couple of years since the top chefs recommend the method and also serve it in the haute cuisine.

In this dish I used both methods. Both in consistency and in taste they are wonderful contrasts to the smooth purée and the tender fillet.

Sauerkraut

  • 300 g cabbage, finely sliced
  • 1 garlic clove
  • 2 dl water
  • 1 dl white wine
  • 1 tbsp sugar
  • juice from half a lemon
  • a pinch caraway

Cook all ingredients until the cabbage is soft. Remove the fluid and the garlic, put the cabbage in a form wrapped with plastic. Put under pressure for at least 2 hours.

Veggies sweet sour

  • 4 dl water
  • 2 dl sugar
  • 1 dl vinegar (12%)
  • 1 bay leaf
  • salt
  • 1 carrot
  • 1 parsnip
  • 2 Jerusalem artichokes
  • 1 beet root

Boil sugar, water, bay leaf and vinegar. Cut the parsnip in 4 wedges, half the artichokes. Cook in the boiling liquid until they are soft. Add thin slices of carrots (as in the pic.). Put the veggies with half of the fluid to cold. Boil wedges of beet root in the remaining fluid. When soft, put a side to cool.

Sauce

  • 4 dl red wine
  • 4 dl beef stock
  • 30 g butter

Reduce the wine and the stock until 2 dl remains. Before serving whisk the cold butter into the sauce.

Celeriac puree with hazelnut oil

  • 500 g celeriac
  • 2 dl cream
  • 3 dl milk
  • 1 onion
  • 1 dl crème fraiche
  • a pinch hazelnut oil
  • salt & white pepper

Cut the celeriac and onion into pieces. Cook in the milk and cream until they are soft. Remove the fluid and mix. Add crème fraiche to the right consistency. Flavor with hazelnut oil, pepper and salt

Fillet of beef

  • 600 g fillet of beef
  • fresh thyme
  • 10 hazelnuts (mixed)
  • salt and pepper

This inverted way of preparing the meat is an easy way of getting the perfect consistency.

Wrap the fillet in plastic. Bake in oven (100°C) until the meat reaches 58°. Dry the fillet. This can be prepared in advance. When it is time to serve roast the meat on all sides for a few minutes in a pan. Roll the fillet in a mix of hazelnuts, thyme, salt and pepper. Cut in four slices and serve.

Servings

Cut the cabbage into four pieces. Warm all veggies in the oven on low temperature (80°) for 3 min. Arrange the veggies on each plate. Start with the carriage and apply the other veggies on top. Garnish with fresh thyme.

Music: Prepared while listening to the albums of Håkan Hellström

Black salsify tagliatelle

We have previously written about black salsify and if you haven’t tried it yet, please do. This starter is tasteful and rather a surprise for your guests. At the first taste you really believe that it is tagliatelle, but then you experience the sublime flavours from the black salsify…

Black salsify tagliatelle with smoked salmon

  • 6 Black salsifies
  • 2 Shallots, finely chopped
  • 3-4 Garlic cloves, finely chopped
  • 5 dl Cream
  • 2-3 dl Chicken broth
  • 2 large Egg yolks
  • Parmesan, grated
  • Smoked salmon, cut in shreds
  • Sugar peas
  • Olive oil
  • Salt and pepper
  • Lemon zest
  • Dill

Make water and salt come to a boil. Peel the black salsifies and cut long shreds with the help from a potato peeler. Straighten them on a cutting board and cut them in 7-8 mm wide shreds. Put the shreds in the water and let them boil for 3 minutes. Pour out the water and let them drain off.

Heat up the olive oil in a frying pan, fry the garlic and the shallot until they are soft. Pour the cream and the broth and let it come to a simmer. Let it simmer for 10 minutes or until the fluid is reduced to half. Carefully add your black salsify shreds, make sure they are covered with sauce and let boil for a minute.

Take the pan of the stove and stir in the egg yolks, the parmesan, the sugar peas and the salmon. Add salt and pepper. When on the plate, sprinkle dill and lemon zest over your dish. Serve immediately!

Music: Listening to the new single from Glasvegas – Euphoria, take my hand

Hurray for the orange season!

Oranges can of course not grow in Sweden or in Germany, besides from in a greenhouse, but nevertheless the orange season is now. I, for one, have been very sceptical to cooking with oranges. But I believe you must try everything at least once so we gave it a try and it blow my taste buds away. It was marvellous!

First course – orange season

  • 2 small Fennels
  • 1 Red onion
  • 2 Oranges
  • Black olives
  • Walnuts, chopped
  • Parma ham or bresaola

Dressing

  • 3 tbsp Olive oil
  • 2 tbsp Orange juice, fresh
  • 1 tbsp Lemon juice, fresh
  • Salt and black pepper

Slice the fennels and the red onion really thin. Fillet the oranges and try to save the juice for the dressing. Blend fennel, red onion, orange fillets and walnuts on plates. Add the olives and the meat. Mix the dressing together and pour it carefully on the salad. Decorate with the fennel dill if it’s good. Serve immediately!

Dessert – orange season

  • 0,5 l fresh Orange juice from juicy oranges
  • 1 dl Syrup of sugar
  • 0,5 leaf Gelatine
  • 3 Oranges
  • Olive oil
  • Sea salt
  • Black pepper

Start by making the sorbet; warm some of the orange juice up and melt the gelatine leaf.  Blend with the rest of the juice, taste it with the syrup, strain and pour it into the ice cream maker.

Make a “mirror” of your best olive oil at the bottom of a plate or a dessert bowl. Fillet two oranges and place the fillets in the olive oil.  Put the sorbet on top, add a bit of sea salt and fresh grinded black pepper.

Music: Playing the fabulous record Wounded rhymes by Lykke Li

Lovely fennel soup with scallops

This is one of my favourite soups. I am a big fan of fennel and together with the scallops this is the hammer.  You must try this!

Fennel soup

  • 750 g fresh Fennel
  • 1 Shallot, finely chopped
  • 2 dl white Wine
  • 1 l veal- or chicken Broth
  • 1 dl Cream
  • 1/2-1 tbsp Pernod
  • Butter

Halve the fennel and cut out the stem in the middle, rinse it and cut off the sprigs. If the fennel dill is fresh, save it until later. Shred the fennel and fry it together with the shallot in butter until they are soft. Add the wine and the broth, let simmer for 30 minutes.

Use an electric mixer and blend the soup. If you don’t have one, use a strainer.

Let the soup come to a boil together with the cream, taste it with salt, pepper and the pernod. The soup shall have a thin consistency.

Fennel salad

  • 250 g fresh Fennel
  • 2 teaspoons of your best Olive oil, grassy taste
  • 1-2 teaspoons fresh Lemon juice
  • Salt and white pepper

Shred the fennel wafer-thin. Marinate in olive oil, lemon juice and salt. Add pepper just before serving together with fennel dill.

Scallops

  • 8 Scallops
  • Olive oil
  • Salt and Pepper

Directly before serving season the scallops with salt and pepper. Heat up a frying pan, add olive oil and let the scallops just touch the pan. Let them get a litlle colour but that’s it!

Music: Listening to The Honey Brothers

The beauty and the beast a.k.a scallops and monkfish

This dish contains a lot of different ingredients but you can prepare most of the things in advance which makes it fairly easy to cook. You can also serve the pea-puree and the scallops as a starter.

Scallops, monkfish, artichoke, pea-puree and noilly prat sauce

Ingredients

  • 500 g monkfish, fillets
  • 4 scallops
  • 250 g small green peas
  • 4 small artichokes (cooked) or canned artichoke
  • 1 dl noilly prat (dry vermouth)
  • 3 shalots, finely chopped
  • 50 g mushrooms, finely chopped
  • 1 dl cream
  • 1 garlic clove, finely chopped
  • parsley
  • chicken stock
  • a pinch coriander seeds
  • grape seed oil
  • chives finely chopped

Start with the sauce: heat the oil and add mushrooms, coriander, garlic, parsley stems, and 2/3 of shalots and sweat for 4 min.  Pour the Noilly Prat into the pan and reduce it till half remains. Add 1 dl chicken stock and the cream and boil it for 3 min. Set a side for 10 min and then strain through a fine sieve. Before serving heat the sauce.

Heat 5 dl chicken stock with the rest of the shalots. When it boils, add the peas. Let it cook for 2 min, then remove the liquid and mix the peas with the cooked shalots, some butter, salt and pepper. Keep warm

Cut the monkfish into 4 pieces. Bake in the oven of 100 degrees until the inside temp is 50 degrees (takes about 20 min). Flavor with salt and pepper and garnish with chives.

Fry the artichoke in a pan with olive oil and a garlic clove. Takes 5 min.

Fry the scallops 1 min on each side.

We served the dish with a dill-parsley oil (2 dl olive oil mixed with a lot of dill and parsley).

Music: Listening to Säkert! Facit

Espresso Braten[iato]

Mein guter Freund Paul hat mir von einem Wettbewerb erzählt. Man soll ein Rezept kreieren mit Kaffee als einer Zutat. Ich fand es eine echte Herausforderung und habe mir dementsprechend Gedanken gemacht. Dessert schien mir ein bisschen zu offensichtlich und deshalb langweilig und folglich habe ich mich für ein Hauptgericht entschieden.

Ich bin Halbschwede und koche daher am liebsten mit Zutaten, die ich in der schwedischen Natur vorfinde. Deshalb sind die wichtigsten Zutaten in diesem Gericht Hohe Rippe, Sellerie, Birne, Chicorée und natürlich Kaffee (alles Bio). Kaffee hat wenig mit Schweden zu tun aber die Schweden haben den zweithöchsten Kaffeeverbrauch in der Welt (10 kg pro Jahr). Und wir trinken unseren Kaffee viel stärker als die Deutschen. Also, Kaffee ist auch für mich keine unbekannte Ingredienz.

Ich bin ein großer Freund von Fleisch, das langsam gekocht wird: es gibt eine wunderbare, kräftige Sauce. In diesem Gericht wird das Fleisch von einer Sauce mit einer angenehmen Kaffeenote begleitet. Im Rezept benutze ich die edlen Arabica-Bohnen da die bittere Note aus den Robusta-Bohnen nicht so gut passt. Der Kaffee-Geschmack passt wunderbar zu dem süßen Sellerie-Birne-Püree. Chicorée ist ein bisschen bitter, aber Zucker und der Orangensaft machen ihn behaglich und frisch. Als Tüpfelchen auf dem i kommt der Kaffeeschaum mit seinem dezenten Aroma. Das Essen ist wirklich einfach zu kochen aber du brauchst ein bisschen Zeit. Lass es dir schmecken!

Hohe Rippe mit Kaffeenote, karamellisiertem Chicorée, Sellerie-Birne Püree und Kaffeeschaum.

Zutaten:

Fleisch

  • 800 g Hohe Rippe im Stück
  • ½ L Rotwein
  • 150 ml Portwein
  • 700 ml Kalbsfond
  • 1 dl Kaffeebohnen (Arabica)
  • 3 Lorbeerblätter
  • 1 Zwiebel
  • 1 Karotte
  • 1 Knoblauchzehe
  • 1 Esslöffel Tomatenmark
  • 4 Pfefferkörner

Sellerie-Birne Püree

  • 500 g Sellerieknolle
  • 1 große Williamsbirne
  • 1 Zwiebel
  • ½ L Hühnerfond
  • 2 Esslöffel Butter
  • 1 dl Crème Fraîche

Chicorée

  • 2 Chicorée
  • 2 Esslöffel Butter
  • 2 Esslöffel Zucker
  • Saft aus einer Orange
  • 100 ml Hühnerfond

Kaffeeschaum

  • 300 ml Milch
  • 50 ml Kalbsfond
  • 4 Kaffeebohnen (Arabica)

Mit dem Fleisch anfangen. Fleischstück und Kaffeebohnen im Topf in der Butter anbraten. Grob gehackte Zwiebel, Knoblauch und Karotte sowie Tomatenmark hinzufügen. Einige Minuten anschwitzen. Wein, Fond, Pfeffer und Lorbeerblätter hinzufügen. Kochen lassen und den Schaum abschöpfen. Danach 4 Stunden auf niedriger Hitze kochen.

Wenn das Fleisch zart ist, aus dem Topf nehmen. Die Sauce durch ein Sieb seihen und reduzieren, bis die Hälfte (800 ml) bleibt. Eventuell, wenn nötig, die Sauce andicken.

Die geschälte Sellerieknolle und Birne in kleine Würfel schneiden. Die Zwiebel klein schneiden. Zwiebel, Sellerie und Birne in Butter anschwitzen. Warmen Hühnerfond zugießen. Kochen bis die Gemüse weich sind, ungefähr 15 Minuten. Den Fond abgiessen, und die Gemüse mit Crème Fraîche zu Püree mixen. Mit Salz und weißem Pfeffer abschmecken.

Chicorée halbieren und in einer warmen Pfanne mit Butter und Zucker auf der Schnittfläche karamellisieren. Nach 2 Minuten Orangensaft und Hühnerfond hinzufügen. Unter Deckel 5 Minuten kochen. Salzen.

Kaffeebohnen, Kalbsfond und Milch zum Kochen bringen. Die Flüssigkeit abkühlen lassen. Kaffeebohnen entfernen. Vorm Servieren die Flüssigkeit aufschäumen, entweder mit einem Püree-Stab oder der Espressomaschine.

Das Fleisch in 4 Stücke schneiden und in der Sauce warm werden lassen. Servieren wie auf dem Bild mit karamellisiertem Chicorée, Kaffeeschaum und Püree.

Musik: Fantastischen Vier 4:99

Cheese or chocolat?

When we plan what to eat we always end up discussing whether we should have cheese or chocolate as dessert. That’s the beauty with a five course or a seven course than you can have both!

Cheese with fresh figs

  • 3-4 fresh Figs
  • 8 thin slices of Baguette/ loaf of french bread
  • 150 g Goat cheese
  • 2 dl Crème fraiche
  • 2 leaves of Gelatine
  • a pinch of Salt

Soak the gelatine leaves for 5 minutes in cold water. Use an electric mixer and mix goat cheese, crème fraiche and salt to a smooth cream. Let 1/2 dl of the cream come to a boil, squeeze the water out of the gelatine leaves and stir them into the warm cream until they melt. Blend the warm cream with the cold cream.

Dress a small tin or dish with plastic wrap, pour the cream and let it set in the fridge at least 6 hours before serving.

Balsamico reduction

  • 1 1/2 dl Balsamico vinegar
  • 1 dl Port
  • a pinch of Salt
  • 1 tbsp Brown sugar

Blend all the ingredients in a pot and boil until 1/2 dl remains.

Before serving cut the goat cheese cream in cubes, toast the baguette slices, cut the figs and make a nice pattern with your balsamico reduction. Done!

Chocolate ganache with liquorice ice cream (for 6 persons)

  • Cocoa powder
  • 1 tbsp Butter
  • 100 g dark Chocolate, 70% or more, cut in pieces
  • 100 g Butter, cut in pieces
  • 2 large Eggs
  • 2 large Egg yolks
  • 2,5 tbsp Sugar
  • 0,75 dl Wheat flour

Set the oven to 175 degrees C. Butter small forms (1,5 dl) and powder them with cocoa.

Melt chocolate and butter in a water bath, when melted lift up the bowl from the water. Whisk eggs, egg yolks and sugar in a large bowl. Pour the chocolate/butter mixture and blend. Sift the flour into the mixture.

Fill your forms to 3/4, put them on a baking plate and bake them for 5-6 minutes. Turn the baking plate around and bake for another 4-6 minutes or until the edges of your ganaches looks fixed and seems to let go of the form. Don’t bake them to long – the middle of the ganache shall be runny.

If you don’t want to eat your ganaches directly, you can put the forms, well wrapped in plastic, in the fridge until serving. Bake them 2 x 9 minutes instead.

Liquorice ice cream

  • 10 Egg yolks
  • 5 dl Milk
  • 5 dl Cream
  • 2,5 dl Sugar
  • 1 Vanilla Pod
  • Liquorice root/ liquorice extract or Lakritsal

Whisk egg yolks and sugar in a large bowl. Let milk, cream, vanilla pod and liquorice come to a boil. Pour the heated fluid on to the egg/sugar mixture during whisking. Warm all of it until it reaches 85 degrees C. Strain the mixture and pour it into an ice cream machine.

Serve your ganaches with the ice cream, raspberries and balsamico vinegar.

Music: Listening to a dear friends new record with his band Playful

Ok, it is still winter…

…and it’s cold and dark and it is Fondue time!!!

We used pork, veal and beef this time. We served the meat together with a tomato and lettuce salad, a mediterranean vegetable salad and a Moroccan carrot salad.

Mediterranean salad

  • 1 Zucchini
  • 3 Peppers, yellow, red and green
  • 200 g Champignons
  • 2-3 garlic Cloves
  • Olive oil
  • 1 Lemon, juice and the zest
  • Salt and Pepper

Cut the vegetables in large pieces and fry them in a pan together with the sliced garlic cloves. They shall still be crisp. In the meantime blend olive oil, lemon juice and lemon zest.

Put the fried vegetables in the olive oil mixture and add salt and pepper. Let soak for an hour before serving.

Moroccan carrot salad

  • 3 Carrots, sliced
  • 1 red Chili fruit
  • 1-2 tbsp grated fresh Ginger
  • 1-2 teaspoons Cumin
  • 1 tbsp Honey
  • 100 g Chèvre, goat’s milk cheese
  • 1/2 dl dried Cranberries
  • 1 dl roasted Pumpkin seeds
  • 1 dl chopped Parsley
  • 1/2 Lime, the juice
  • 2-3 tbsp Olive oil
  • Lime zest
  • Salt and pepper

Fry the carrots in a neutral oil together with the honey and the spices for approximately 10 minutes. Put the carrots in a bowl, sprinkle cheese, cranberries and pumpkin seeds on top.

Blend lime juice, olive oil, parsley and lime zest and pour it over your salad. Season with salt and pepper.

To this we served 3 different sauces and a red onion chutney.

Smoked mayonnaise with chili

  • 3 Egg yolks
  • 1 tbsp Mustard
  • 1-2 teaspoons white wine Vinegar
  • 2-3 dl Rape oil
  • squeeze of lemon juice
  • salt and pepper
  • 1 red chili, chopped
  • a splash of Liquid smoke

Make sure that the egg yolks, the vinegar and the mustard have the same temperature as the oil before you start. Use an electric mixer; start with the egg yolks, mustard and vinegar then carefully add drops of oil until i thickens. Season your mayonnaise with lemon juice, red chili, liquid smoke, salt and pepper.

Barbecue sauce

  • 1 yellow Onion
  • 2-3 Garlic cloves
  • Rape oil
  • 4-5 dl Red wine
  • 1 can of Tomatoes
  • 1 tbsp brown Sugar
  • 2 tbsp Chipotle paste
  • 1 Espresso
  • a splash of red wine Vinegar or sherry Vinegar
  • Salt and pepper

Fry onion and garlic in rape oil until they get colour. Add the rest of the ingredients but hold the vinegar, salt and pepper. Let simmer until the fluid is reduced to half or a little less than half. Taste it and add more of whatever is missing. Season with vinegar, salt and pepper. Ours is different every time depending on the “chefs” mood 🙂

Red onion chutney

  • 2 large red onions, sliced
  • Rape oil
  • 1-2 tbsp red wine Vinegar
  • 2 tbsp Honey
  • 2 dl Water
  • 3-4 Cloves (kryddnejlika, nelken)
  • Salt and pepper

Fry the onion in rape oil until it is soft. Add the rest of the ingredients and let simmer approximately 20 minutes, until almost all of the fluid is gone. Season with salt and pepper.

Cold herb sauce with egg

  • 1 hard-boiled Egg, chopped
  • 1 bunch of Parsley
  • 1 bunch of Basil
  • 2-3 sprigs of Estragon
  • 2 garlic cloves
  • 1 dl Olive oil
  • 2 dl Yoghurt
  • 1 tbsp Capers
  • 1/2 Lemon, the juice
  • Salt and pepper

Mix the herbs, the garlic, the olive oil, the yoghurt and the capers together with an electric mixer. Add lemon juice, salt and pepper. Is it good? Then add the chopped egg and serve. You would perhaps like a splash of honey as well, but that is up to you.

Music: Robyn’s Body talk pt. 1, 2 and 3