Recipe 5 – Salmon rolls gourmet

These Salmon rolls are a quick and easy starter that anyone can make. They can be served directly after preparation, but I found that they taste even better if they are left in the fridge for a couple of hours. A nice starter with flavors taken from the traditional Swedish smorgasbord. Salmon rolls [...]

13th November 2015

Recipe 4 – Parsnip gratin

Today’s recipe is for people who enjoy parsnips. Not everyone likes this vegetable, and I can understand why. It hat quite a distinct flavor, but I definitely enjoy it. This recipe is a nice substitute for a potato gratin and would work very well together with any piece of meat or fish. I [...]

3rd November 2015

Recipe 2 – Broccoli gratin with tuna

Today’s recipe is a low-carb creation from long before that became a trend in cooking. This broccoli gratin was quite simple to make and I definitely enjoyed it. I recommend using cheese with a strong flavor to give it some extra punch. Broccoli gratin with tuna and cheese sauce Cooking time [...]

13th October 2015

Recipe 1 – Pirog

Time to get started on the giant cooking project. This is the first of what will turn into a series of over 200 recipes that I will try out and translate from Swedish. They are all taken from a cookbook originating from Bor in Småland, Sweden. Read more about the cookbook here. First of all, I [...]

2nd October 2015

Beef roll-ups with sun-dried tomatoes, mozzarella and basil

Beef roll-ups are a classic in many European countries. This version takes some inspiration from the Italian kitchen with the use of mozzarella, sun-dried tomatoes and basil. For today’s recipe the credits go to my younger brother Andreas. He posted a picture on Facebook a few weeks ago when [...]

15th September 2015

A cookbook from Bor in Småland – Sweden

This week I received the great news that the publisher of a Swedish cookbook from the 1980’s/ early 1990’s will allow me to scan it and publish it online. The reason I want to do this is because a relative of mine (the aunt of my father) contributed with some recipes in this cookbook. [...]

11th September 2015

Hearty beef noodle soup

A quick and simple beef noodle soup which can easily be turned vegan by replacing the meat and beef stock. Cooking time including preparation: 20-30 minutes (depending on how fast you are with a knife) Portions: 3-4 Ingredients: 100-150 g thinly sliced organic beef A few slices of aubergine, [...]

8th September 2015

Luxury shrimp omelet recipe

Short on time but still want to cook something with a touch of luxury? Try this shrimp omelet recipe! An omelet is super simple to whip up when you’re short on time. This shrimp omelet recipe is tasty enough to serve to guests at a brunch or lighter dinner. Or just enjoy it all on your own [...]

1st September 2015

Mulled Wine – Glögg in three different varieties

Here are three recipes of mulled wine that I have developed through experimenting with different types of wine and spices over the years. It’s the perfect winter drink for evenings in front of the fireplace. I used to sell these three types in my previous project Quinta da Mandrágora in [...]

27th November 2014

Baked Red Kuri Squash

Halloween may have already passed, but even if this looks like a pumpkin, the Red Kuri is actually a type of winter squash. The cool thing about it is that you can eat the peel too, which makes it easier to prepare than most pumpkins. Here is a recipe that I improvised a while ago when I got this [...]

20th November 2014