Places, Sweden

White days.

after a few days up north i am back to repack my bags and then head to more southern mountain tops.

there is something about mountains. some kind of mystery that lingers. a taking, enigmatic feeling. and then of course there is the freedom. the clean air and the scenery faraway – of mountains, forests, sky and lakes. it fills you up and makes it hard to leave. what makes it even more amazing is when i put on a pair of skis. i then laugh from the top of the mountain down to the valley. the happiness flooding though me is amazing. and i never want to stop. ever.

this feeling made me start to wonder why so much of what is written, filmed, recorded, painted is about the painful moments in life. why don’t we focus more on the things that make us feel good? when someone asks how you have been, why don’t we answer with the best thing that has happened lately? when you make your new years resolutions why are they not about doing more of something that makes you happy? when the temperature creeps below zero why don’t you focus on the refreshing air that comes with it instead of complaining at the cold? i will continue to let the tiny but happy moments and situations fill me, allowing the good stuff to take time and space.

All content by © Sofia Hellsten 2010-2014. All rights reserved.

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any day eat, eats, Places, salt eat, Sweden, vegeterian eat

Creamy polenta with two types of kale

so. i got hooked on this dish a couple of weeks ago. before exams happened… hence the delay. it’s comforting, and super easy to make. think risotto but creamier. with crispy and lemony kale. 

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the colors reminded me of the trekking i did with my mother this summer. among crisp green trees on soft moss with spectacular views. it makes me want to go back up north. and just as the lush green of a late-summer Jämtland calms you down so does a plate of this.

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this makes enough for 4
the polenta
3 dl polenta
12,5 dl warm stock (chicken or vegetable)
1 shallot, finely chopped
2 cloves of garlic, finely chopped
2 dl grated parmesan cheese
zest from 1/2 a lemon
fresh thyme, leafed

the topping
fine mushrooms, 3 handfuls (i used brown wood mushroom, but portabella or shiitake would work nicely as well)
Kale, 2 BIG bunches
juice from 1/4 a lemon
olive oil
truffle salt

for serving: lemon and freshly grated parmesan

fry garlic and shallots in olive oil, add the polenta, give it a stir and then add the stock – whisk immediately until smooth (to avoid lumps). when the polenta has come to a boil put on low heat and steer regularly for the next 30 minutes. while the polenta is cooking rinse and chop the kale roughly. put half of it on a oven tray and bake for about 10 min at 225°c. the same thing is done with the mushrooms, halve them and put on a separate tray and bake next to the kale.

the other half of the kale is to be fried in a frying pan with olive oil for about 7 minutes, squeeze some lemon juice over it towards the end. when the polenta is done (make sure it’s still creamy!!) fold in the cheese and lemon zest together with some olive oil. Serve immediately with the greens and browns on top, a sprinkle of truffle salt and a small bunch of thyme leaves. add a pinch of parmesan and a few drops of lemon to top it off.

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

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Photograpic, Sweden

Autumn on the water.

i spent the weekend kayaking in the Stockholm archipelago. camping. eating by the fire. enjoying indian summer days. i still can’t get my head around how amazing Stockholm is and that this is where we live. i’m humbled.

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

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eats, Sweden, sweet eat

Go nuts

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i went to Hälsingland again on my way north and we stopped by another amazingly beautiful farmhouse. if i would have tea here i would serve these cookies along with it, and maybe some of this.

Nut dreams
100 g hazelnuts
100 g walnuts
2 eggs
3 tbsp honey
1,5 tbsp cacao nibs
pinch of sea salt

hazelnuts for decoration

grind the nuts into a powder using a nut grinder, if you don’t have one use a mixer instead (this won’t give you as fine powder a the grinder though). mix the nut flour with the rest of the ingredients, and adjust the sweetness to you liking. Using a spoon, put the batter in small mountains on baking paper. Put a hazelnut in the middle of every cookie and then bake at 175C for ca 15 min. the dreams turn out chewy with a nice chocolate twist from the cocoa nibs.

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

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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.

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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.

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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.

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