All content by © Sofia Hellsten 2010-2014. All rights reserved.
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.
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.
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
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.
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.
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
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
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.
people of Hanoi, Vietnam getting their morning baguette with various fillings.
when starting to edit the photos for this post i realised something. today i had basically the same thing for breakfast as i had for dessert in the evening. maybe that says something about how well the flavors match. or a lot about me…? anyways, i’ll start with sharing, maybe not a recipe, but a great summer breakfast combo.
i love yoghurt for breakfast. but i’m afraid i’m quite picky, it cannot be sweet and definitely not too sour. when i was a kid i almost never had yoghurt or sour cream for breakfast, always cheese sandwiches. i’m still a sucker for both cheese and bread but lately i’ve discovered that my body is not too pleased when i start of every day chewing down loads of wheat. even though i still indulge in bread and cheese breakfasts (couldn’t go without them!) my standard in the morning is yoghurt. funnily enough, it was when living in japan (the non-lacto country) that i started to like yoghurt. i believe it was because my host family used to buy this plain, very thick and not too sour yoghurt that i’d eat with apples and top it with a kinako, sesame and sugar powder (i’ll give you the recipe one of these days). coming back to sweden i discovered turkish yoghurt – the perfection. it’s like scooping out perfectly thawed ice-cream, thick and so smooth. we finish of two buckets a week.. anyways, now to one of the many perfect variations of toppings. when not having granola at hand i’d usually go for nuts, cinnamon and agave syrup. today i got my eyes on a carton of strawberries in the fridge, and this is what i ended upp with.
yoghurt of your liking (thick and not too sour –> turkish)
a couple of strawberries
yoghurt, sliced strawberries on top and then drizzle with the syrup. the date flavor is perfect with the strawberries and doesn’t add too much sweetness (the strawberries speak for themselves in that aspect)
the summer I just had turned 20 many summer nights were spent drinking bubbles in the kitchen of my friend anna. she introduced me to the world of golden sparkly and i got stuck. dry and with strawberries is a favorite.
i also have a love for fruits in salads. not fruit salad. but adding a fruit to your cooking. it gives a great contrast. the sweet with the savory. and why not pick strawberries? late lunch = light dinner.
this serves one one not so hungry person.
handfull red chard, washed and dried
3-4 leaves roman salad, washed, dried and ripped
handfull small strawberries, washed and sliced
60 g chèvre (or other goat’s cheese)
1/2 hazelnuts, toasted and roughly chopped
a couple of leaves thai basil (i had som left from yesterday and it gives the salad a nice twist!)
crema di balsamico
pinch of sea salt
on a plate (serving plate if making for many) combine greens and strawberries. add cheese, nuts and basil on top. drizzle some honey and plenty of olive oil and balsamico over the salad and finish of with salt and pepper. this is delicious on it’s own as a vegetarian, light meal. but if you are in need of proteins and don’t back off red meat i would suggest glazed and barbecued lamb racks to go with the salad. i’ll try that next time.