2018

The new issue of the Swedish Magazine Glutenfri Matlust is out in stores now. I founded the magazine back in 2014 and this issue is the first without me as the editor in chief. It feels a bit odd to see something that you created go on and live its own life but it was time for the both of us to move on to new adventures.

However I still make some recipes for the magazine and this one that is a super easy ramen soup is one of them.

I wanted to create a recipe that would be a full lunch but would be super easy to put together.
 

I used kelp noodles that you don’t have to boil and paired them with some precooked chicken, some kimchi and some pak choi. Then I created a broth by cooking water with some gluten free soy sauce and some of the liquids of the kimchi. I sprinkled some sesame seeds on top and it didn’t take more than five minutes.

This will probably be the type of lunches I will have a lot of in the near future because I have some seriously interesting projects to focus on ahead, but more on that later…

Läs hela inlägget »
Etiketter: gluten free, soup

If you grow your own herbs or if you find some really fresh ones in the store, you can use them as a salad and not just as a garnish. You can base the entire salad on mild herbs like parsley and mint or you can mix them up with some regular salad lives. That will always bring more taste to your salads.  

Mint salad with walnuts

1 portion
A couple of stalks of mint
A couple of stalks of flat life parsley
A handful of walnuts
Olive oil to drizzle
A couple of drops of lemon juice
Salt and freshly grounded black pepper
 
1.       Rinse and pick the herbs and mix
2.       Crumble the walnuts and sprinkle on top.
3.       Drizzle olive oil and lemon juice on top.
4.       Add salt and pepper to taste.

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Etiketter: salad, herbs, walnuts

Ok this is hard core food neardism. Yesterday I attended a tasting event. And No it wasn’t a vine or chocolate tasting. Noop! It was swedes or rutabagas as they are called in some places in the world. This was a tasting of 51 varieties of this hardy root vegetable. Needless to say this was not for the faint hearted. My taste buds were numb when I got out of there but I survived. No, all joking’s aside, I had a blast. I did actually enjoyed the event. This is exactly how nerdy I am when it comes to food. I love to get in to the nitty gritty of things and do tons of research and make up my own ideas and theories around food. In this case the porpoise of the event was to show that every type of vegetable have a lot of varieties and that it is easy to lose all the knowledge around them as we grow vegetables more and more in a commercial way. They were using the swedes as an example as it is a root vegetable that comes from Sweden, hence the name.

For me this was extra exciting because I wrote a cookbook about root vegetables a few years back. It is only available in Swedish and German but I have translated one of my favorite swede recipes for you here. This is a great first dish if you have never eaten swedes before and feel a bit sceptic.  

Creamy swede soup

4 servings
400 g (600 g unpeeled) swede
150 g leak
6 cloves of garlic (they turn mild when cooking)
2 tbsp olive oil
2 tbsp tomato pure
1500 ml water
1 tbsp salt
200 ml crème fraiche
1 lemon
Top with
1 tomato
 

  1. Peal the swede and dice it into 2x2 cm chunks.
  2. Rinse and slice the leak. Peal the garlic, but keep it whole.
  3. Heat the oil in a large casserole.
  4. Add the vegetables and some salt and let everything sauté while stirring for about 5 minutes.
  5. Add the tomato pure and let it fry for another couple of minutes.
  6. Add water and let the soup come to a boil. Let it simmer without a lid for about 30 minutes, until the swede is soft.
  7. Blend the soup to a smooth consistency and ad the crème fraiche, and perhaps some water if the soup feels a bit thick.
  8. Add the lemon juice and salt to taste.

 This is my cookbook Roten till allt gott (The root of all good) It a bible for root vegetable dishes (and a bit nerdy)

Läs hela inlägget »
Etiketter: swede, rutabaga, soup

Whenever fall starts to paint the leaves in a golden shade, I dig up my casseroles and start searching for those great of cuts of meat that brings so much flavor to a stew. In this recipe I braced the meat in some high quality apple juice that gave this dish a sweet rounded taste to it. Perfect any cold fall day.    

Recipe 
500 g prime rib
2 red onions
1 read cooking apple
2 cloves of garlic
1 tbsp oil
3 bay leaves
Salt
Pepper
500 ml apple juice
 
Leave the meat intact.
Peel and cut the onions in quarters
Core and cut the apple in quarters as well but leave the skin on.
Crush and peel the garlic.
Heat up some oil in the pan on high heat and sear the meat on all sides.
Put the meat to one side and lower to medium heat
Add onions, apples and garlic to the empty side and fry while stirring for about 5 minutes.
Add bay leaves, salt and pepper and stir everything through.
Add the apple juice.
Boil for about 90 minutes until the meat is tender.
Grate fresh horseradish over the stew just before serving.  

Läs hela inlägget »

2018

The new issue of the Swedish Magazine Glutenfri Matlust is out in stores now. I founded the magazine back in 2014 and this issue is the first without me as the editor in chief. It feels a bit odd to see something that you created go on and live its own life but it was time for the both of us to move on to new adventures.

However I still make some recipes for the magazine and this one that is a super easy ramen soup is one of them.

I wanted to create a recipe that would be a full lunch but would be super easy to put together.
 

I used kelp noodles that you don’t have to boil and paired them with some precooked chicken, some kimchi and some pak choi. Then I created a broth by cooking water with some gluten free soy sauce and some of the liquids of the kimchi. I sprinkled some sesame seeds on top and it didn’t take more than five minutes.

This will probably be the type of lunches I will have a lot of in the near future because I have some seriously interesting projects to focus on ahead, but more on that later…

Läs hela inlägget »
Etiketter: gluten free, soup

If you grow your own herbs or if you find some really fresh ones in the store, you can use them as a salad and not just as a garnish. You can base the entire salad on mild herbs like parsley and mint or you can mix them up with some regular salad lives. That will always bring more taste to your salads.  

Mint salad with walnuts

1 portion
A couple of stalks of mint
A couple of stalks of flat life parsley
A handful of walnuts
Olive oil to drizzle
A couple of drops of lemon juice
Salt and freshly grounded black pepper
 
1.       Rinse and pick the herbs and mix
2.       Crumble the walnuts and sprinkle on top.
3.       Drizzle olive oil and lemon juice on top.
4.       Add salt and pepper to taste.

Läs hela inlägget »
Etiketter: salad, herbs, walnuts

Ok this is hard core food neardism. Yesterday I attended a tasting event. And No it wasn’t a vine or chocolate tasting. Noop! It was swedes or rutabagas as they are called in some places in the world. This was a tasting of 51 varieties of this hardy root vegetable. Needless to say this was not for the faint hearted. My taste buds were numb when I got out of there but I survived. No, all joking’s aside, I had a blast. I did actually enjoyed the event. This is exactly how nerdy I am when it comes to food. I love to get in to the nitty gritty of things and do tons of research and make up my own ideas and theories around food. In this case the porpoise of the event was to show that every type of vegetable have a lot of varieties and that it is easy to lose all the knowledge around them as we grow vegetables more and more in a commercial way. They were using the swedes as an example as it is a root vegetable that comes from Sweden, hence the name.

For me this was extra exciting because I wrote a cookbook about root vegetables a few years back. It is only available in Swedish and German but I have translated one of my favorite swede recipes for you here. This is a great first dish if you have never eaten swedes before and feel a bit sceptic.  

Creamy swede soup

4 servings
400 g (600 g unpeeled) swede
150 g leak
6 cloves of garlic (they turn mild when cooking)
2 tbsp olive oil
2 tbsp tomato pure
1500 ml water
1 tbsp salt
200 ml crème fraiche
1 lemon
Top with
1 tomato
 

  1. Peal the swede and dice it into 2x2 cm chunks.
  2. Rinse and slice the leak. Peal the garlic, but keep it whole.
  3. Heat the oil in a large casserole.
  4. Add the vegetables and some salt and let everything sauté while stirring for about 5 minutes.
  5. Add the tomato pure and let it fry for another couple of minutes.
  6. Add water and let the soup come to a boil. Let it simmer without a lid for about 30 minutes, until the swede is soft.
  7. Blend the soup to a smooth consistency and ad the crème fraiche, and perhaps some water if the soup feels a bit thick.
  8. Add the lemon juice and salt to taste.

 This is my cookbook Roten till allt gott (The root of all good) It a bible for root vegetable dishes (and a bit nerdy)

Läs hela inlägget »
Etiketter: swede, rutabaga, soup

Whenever fall starts to paint the leaves in a golden shade, I dig up my casseroles and start searching for those great of cuts of meat that brings so much flavor to a stew. In this recipe I braced the meat in some high quality apple juice that gave this dish a sweet rounded taste to it. Perfect any cold fall day.    

Recipe 
500 g prime rib
2 red onions
1 read cooking apple
2 cloves of garlic
1 tbsp oil
3 bay leaves
Salt
Pepper
500 ml apple juice
 
Leave the meat intact.
Peel and cut the onions in quarters
Core and cut the apple in quarters as well but leave the skin on.
Crush and peel the garlic.
Heat up some oil in the pan on high heat and sear the meat on all sides.
Put the meat to one side and lower to medium heat
Add onions, apples and garlic to the empty side and fry while stirring for about 5 minutes.
Add bay leaves, salt and pepper and stir everything through.
Add the apple juice.
Boil for about 90 minutes until the meat is tender.
Grate fresh horseradish over the stew just before serving.  

Läs hela inlägget »