around the world, Sweden

Up north

i’m in jämtland, trekkikng with my mother in stunning surroundings and eating fantastic dinners and breakfasts. life. today we met this noble albino in the barren landscape towards the top of the mountain. i managed to get quite close before he got nervous and wandered off. i wonder if he’s the reincarnation of a reindeer me and C meet up here nine years ago… this makes me want to be up here always. now dinner awaits so i’ll get back to you with some recipes when i’m back home.

Advertisements
Standard
drinks, Sweden

Ginger-honey lemonade

before i left for the woods in Östergötland i tossed off a gingerly intense lemonade. it was perfect by the lake in the hot afternoon sun. the measurements are not very precise – sample it until it’s to your liking, and remember that it need to be quite concentrated and strong since you’ll dilute it with soda when it’s time for drinking.

Lake, Östergötland  | piecefully

Ginger-honey lemonade | piecefullyGinger-honey lemonade | piecefully  Lake, Östergötland  | piecefully  Lake, Östergötland  | piecefully    Lake, Östergötland  | piecefullyLake, Östergötland  | piecefully

no frills lemonade – enough for one pitcher
around 6 inches ginger, grated
around 3 limes, washed and cut in wedges
around 5 lemons, washed and cut in wedges
around 300 ml honey
water

put the ginger, lemons and limes in a in a wide pot, squeezing the juice out of the wedges as you go along. add the honey and water until it almost covers the fruit. bring to a boil and let boil for a couple of minutes. sample the taste and add honey to you’re liking. pour the lemonade on clean glass bottles, leaving the skin and occasional seeds. if you want a smooth lemonade, this is where you strain it. personally i like the texture of the pulp and grated ginger. the lemonade keeps in the fridge for a couple of days. to serve just add soda water (ratio 1:4), ice and maybe some mint leaves. i dare say that this would work well with a splash of white rum or some gin as well.

All content by © Sofia Hellsten 2010-2013. All right reserved.

Standard
eats, Sweden, sweet eat

Ricotta, lemon and black currant cake

when i was a kid we had all sorts of currant in the garden. red, white and, of course, black. my parents used to make black currant lemonade which i must confess wasn’t my favorite, i liked the sweet sweet lemonade my grand ma made better. though since then i’ve come to love black currant and when i found them sweet and ripe at B’s summer house i couldn’t resist.

Östergötland | piecefully

Black currant | piecefully  Östergötland | piecefully
the lake right by B’s summer house in Ölmetorp in Östergötland, Sweden.

Ricotta, lemon and black currant cake | piecefully
before baking.

A helped with the picking and so i improvised and made a cake from what was at hand in the country side kitchen. and it turned out surprisingly well. the cake is similar to a compact cheesecake and goes well with a cup of god earl grey and maybe some softly whipped cream. 

one fine cake
250g ricotta
3 eggs
3/4 dl (75 ml) flour
3/4 dl  (75 ml) almond flour
1 tsp baking powder
1,5 tsp vanilla sugar

a pinch of sea salt
cest from one lemon
50-75ml honey
6 tbsp butter
2dl black currant (preferably fresh)

beat the eggs until fluffy. fold in in the ricotta. mix the dry ingredients and turn down into the eggs. melt the butter together with the lemon cest and honey and fold into the batter. sample the flavor and adjust sweetness and amount of lemon if needed. pour in a buttered tin and bake in the oven at 175°c for  20 min. increase the temperature to 225°c and bake for another couple of minutes (until the cake is not runny and has a nice golden surface)

All content by © Sofia Hellsten 2010-2013. All right reserved.

Standard
Sweden

In to the woods

i’m off again. this time to my friend B’s summer house to hang out with him and A, i’m braced. boat trips, biking and blueberries are on the schedule. so the next recipe has too wait a couple of days as you understand. the picture above is from two summers ago when we spent midsummer at Fårö, another amazing place to be during the summer.

Standard
eats, fast eat, Japan, sweet eat

Coconut and yoghurt ice-cream

if you have an ice-cream maker at hand – this is a super fast after dinner treat. (i make up reasons to bring out mine)

Cherries | piecefullyCoconut and yoghurt ice-cream | piecefully Cherry blossoms | piecefully Coconut and yoghurt ice-cream | piecefully

perfect for 2 people
1 can of coconut milk (400 ml)
1/2 dl (50 ml) turkish/greek yoghurt
1 1/2 star anise, pounded in a mortar (or why not caradamom?)
2 tbsp honey
coconut flakes
cocoa nibs
cherries, for serving

put the can of coconut milk in the freezer for 30-60 min (or keep it in the fridge for a couple of hours). then scoop out the creamy part, leaving the water out. stir together the coconut cream, yoghurt, star anise and honey (flavor with more honey if you want it sweeter). pour into the ice-cream maker and when almost done add some cocoa nibs and coconut flakes. put the ice-cream in an airtight container and keep in the freezer for 1-2 hours. i’m afraid keeping it for too long in the freezer will make this ice-cream too icy… is best served freshly whipped up. with some cherries on top. the star anise just gives of a hint of flavor and the yoghurt a nice sour tang.

All content by © Sofia Hellsten 2010-2013. All right reserved.

Standard
any day eat, eats, vegeterian eat

A stack of mini buckwheat pancakes with red chard, ricotta, pine nuts and mint

that was an incredibly long title. i couldn’t find anyway to express whats in this dish without the long title – and it’s explicit right? V is away in copenhagen for the week so i have the apartment (and kitchen!) to myself. well, not that it’s awfully crowded in the kitchen when she is at home. even though V being away for the week has it’s perks there is the tiny detail that i have to eat alone. it’s not a problem in the morning; then i love eating alone, having time to read the paper, listen to some music and whip up anything i feel like. not having to speak to anyone. or bump in to anyone. but. any other meal i prefer sharing with someone. it tastes so much better. plus eating alone makes me eat far too fast. 10 min and i’m done.

Buckwheat pancakes with red chard and ricotta | piecefully  Buckwheat pancakes with red chard and ricotta | piecefully  Buckwheat pancakes with red chard and ricotta | piecefullyactually, when i first moved to stockholm, at that time living in the apartment solo, i tried to mitigate the melancholy over eating a lone. so i made it a thing to cook only really tasty dishes, taking time to arrange the food beautifully on my best plates and in my pretties bowls. just for myself. this actually works – i mean who said you don’t need to make an effort when you’re alone? make an effort for yourself. so that’s what i did today – inspired by Katie i brought out my mini-pancake iron skillet (“plättlagg”) for the second time this week. the mint flavor with the vinegar in the onion and the creamy ricotta works really well together, plus i love having so many different textures in one dish. 

river in Japan | piecefully
this is from Ise in Japan, we went there to visit the emperor family’s temples. buckwheat always make me think of japan, since my first (apart from a russian bliny or two) encounter with the cereals was there. i had cold soba noodles and fell in love. then i had them warm in a soup. and i was stuck. i’ll post a recipe or two on that as well. but for now these tiny treats.

Buckwheat pancakes with red chard and ricotta | piecefully second stack.
these measurements are perfect or one hungry gal (read: myself). or if you wish to serve it as a mini-starter/nibble this is enough for at least 6 ppl

the pancakes
1 egg
100 ml buckwheat meal
100 ml oat milk
a knife’s point of baking powder
2 pinches of sea salt
olive oil for frying

the filling
a big hand full of red chard, chopped
15 mint leaves, chopped
50 g ricotta
2 tbsp pine nuts, toasted
grated parmesan
sea salt
pepper
1/2 a red onion
honey
balsamic vinegar

start by mixing the dry ingredients for the batter. whisk in the egg followed by the oat milk. set aside.
slice the red onion in thin slices and fry briefly in olive oil. take of the heat and add a splash of balsamic vinegar, salt and honey – season to you liking. now mix the chard, mint, pine nuts together with the ricotta and season with parmesan cheese, salt and pepper. now, fry the pancakes in olive oil and arrange in layers with onion and ricotta filling.

Standard
eats, morning eat, Places, Sweden, sweet eat, vegeterian eat

Perfect light and blueberries

Hälsingegård | piecefully

during my week in the Hälsingland archipelago my friends A & D took me on a tour among the world heritage Hälsingegårdar (”decorated farmhouses of Hälsingland”) in the region. they’re old farm houses built between the 17th and 19th century, known for their exquisitely decorated festive rooms. the landscape surrounding them and the buildings really lived up to their world heritage appointment. i was especially amazed at the fantastic light within this house called the Erik-Anders farm. being located far from any other high buildings allowed for the light to flood in from every direction. i had a hard time leaving the house just because the light was so capturing. and the floors. broad raw wooden planks. those floors.

Hälsingegård | piecefully  Hälsingegård | piecefully  Hälsingegård | piecefully  Hälsingegård | piecefully

i want to wake up to that light, eating these pancakes every day for the rest of the summer.

Breakfast almond pancakes | piecefully

Almond breakfast pancakes

1 ripe banana
2 small organic eggs
just over 1 dl (100 ml) almond meal
1/2 tsp baking powder
1 tsp vanilla sugar (or a drop of vanilla extract)
butter or flavorless oil for frying
small pinch of sea salt
blueberries (or other fruit/berries) and thick yoghurt for serving

mash the banana until smooth and whisk with the eggs. mix the dry ingredients and add to the bananas and egg. if the batter is too runny add some more almond meal. fry your pancakes and indulge. i’d say you don’t need any syrup actually, the banana and almond make the pancakes quite sweet. but if you feel like it id recommend agave or maple syrup.

All content by © Sofia Hellsten 2010-2013. All right reserved.

Standard