Stockholm is only two hours from home and I travel there on business and pleasure. The most recent trip was about to end as I was writing the text below. It is spring term again and plans for new excursions have just started!
I am sitting in Arlanda Express, the super fast train to the airport. We have had a four-day study tour with 1st year tourism students. It has been a business trip with the objective to learn about tourism industry. We had visits to hotels, restaurants, museums and various sights. The official programme also included a visit and tour at Arlanda Airport with Swedavia and Swedish Institute giving insights to how the country brands itself.
We saw many new places and had great encounters, met friends and made new acquaintances.
Places visited on the food front were these among others: Kavalleriet Cafe, Bocqueria, Fotografiska (my favourite vegetarian lunch!), Skeppsbros bageri, Rosendahls Trädgårds kafe på Djurgården. And yes, the four days were not only eating! The town hae so much to offer!
Thank you Sweden, thank you Stockholm!
Comments Off on Stockholm delights – an insight into a visit in April
Fresh bread is one of life’s delights. A luxury too. It is well worth while the time used in baking. True slow food! Grandma had her rye root and would make large batches of the bread. Oh so good!
My sour dough root is for wheat bread and I am only experimenting. A colleague inspired me to start baking this bread and offered to share her sour dough root. Yesterday’s batch was with oat, wholemeal and spelt, ancient grain, all organic and local produce. I started on Wednesday evening to have the bread at Friday breakfast! I am just about to put the other loaf into the oven now (Saturday morning). The last phase before baking it in the oven is getting in the fridge!
You need 20 g of bread root, 1 kg of flour, water and some salt to bake two large loafs. There is no recipe here because mine is three pages long. One can easily find a recipe online. I am parit of an FB group too, a community of bakers.
It’s been a while folks! I know, there is so much to do. I have not stopped cooking but rather have more activities on the food front and othewise too.
I’m just a few days away from my official guide certification and then I’m all set up for guiding in my lovely hometown. I’ve also started with by first classes with food. Since September I co-teach with a colleage, a chef, a course in Food and Beverage Experiences. So much fun!
Back to the risotto or emmerotto then. This is on of the best. I have made it twice and the second time around it was definitely more delicious. It might have been because I did not measure that much. The emmer wheat I use comes from a local producer Malmgård estate.
For four large portions or 6 side dish portions:
2 dl emmer (or risotto rice), emmer wheat/hulled wheat
1 onion, 1 tbsp oil
5 dl water with some organic vegetable stock
Dash of lemon juice or white wine
salt, pepper and thyme
1 dl grated Pecorino cheese
500 g Jerusalem articokes
juice of half a lemon
1 dl double cream
Start with the artichokes. Clean the artichokes but you do not need to peel them. Place the cleaned and diced artichokes in a pot of water with lemon juice. This will keep them from darkening. Cook the artichokes untl they are done.
Prepare the risotto while the articokes are cooking. Chop the onion and sautee it in oil. Add the emmer/rice. Add the lemon juice/wine and add the water/vegetable broth little by little until the emmer is almost done. This will take ca. 20 minutes.
Puree the articokes and add the cream. Turn the artichoke puree in the risotto. Add grated Pecorino. Taste and add pepper and thyme, and salt if needed. Let rest for 5 minutes and enjoy!
Eat as such or with salad greens and a steak, tagliate or any meat of your choice.
Fermenting kombucha is really the thing I’m into right now. I have my third batch on the way. The bottle in the pic above is of the 1st batch with green tea and black currant.
My scoby come as a gift from a dear colleague and it has now started making “scoby babies”. Each bottle is actually developing a tiny “baby” of its own.
This is what I do:
1 scoby and 3 dl kombucha from an earlier batch, 2.7 dl tea, 1 dl sugar
Start with brewing 2.7 dl tea (green, black or white) and let it cool to the temperature of 40 C. Rinse the scoby. Pour the cooled tea into a glass jar and add the sugar. Add the kombucha and the scoby. Cover with a cloth.
Let ferment in room temperature for 10-14 days. The longer the stronger taste. The higher the temperature the shorter the fermentation time. It should be no higher than 27 C.
Fish out the scoby and put it in a jar with 2-3 dl kombucha for your next batch. You should have at last 10% of kombucha in each new fermentation.
Bottle the drink and put some fruit or berriers in the bottle for sugar. This increases fermentation and carbonation. Let stand in room temperature for 2 to 3 days opening the corks each day.
Then your kombucha is ready to be enjoyed. It keeps in the fridge for weeks if not months. Ours does not keep because we enjoy it so much!
I love participating in international conference and the INTED2019 in Valencia last week was superb. You always meet so many people and learn so much. Both on the pictures and workshop and especially the networking between the sessions and over meals.
Here you have some insights to more fabulous seafood and the Centraal market hall in Valencia. Also, a peak into Picasso and jot of life exhibition at Fundacione Bancaja. It is great that places like that have their doors open until 9 pm.
I have been into new desserts lately and have tried several recipes. This lovely Domino Pannacotta recipe appeared in my feed yesterday and just had to try it.
The cake looks amazing and should taste too. Now the only thing is to wait for the pannacotta to settle.
The Domino biscuits are the Finnish version of Oreos made by the renown Fazer chocolate makes (today actually a corporation in also bakery, restaurant and cafe busoness).
For the cake bottom you will need:
1 packet of Oreos/Dominos, 70 g butter
Melt the butter, chrunch the Oreos in a kitchen aid and pour in the butter. Cover the bottom of a cake tin with the mixture. Place in the fridge.
Then you will need: 2 dl double cream, 2 tsp vanilla powder, 1.5 dl yoghurt, 100 g chocolate, 1 tsp gelatin powder.
Heat the cream and add the vanilla and chocolate. Add the gelatin (check first he package for soaking) and last the yoghurt. Pour in the cake tin. Refridgerate for half a day.
I left out the sugar mentioned in the original recipe, and used powdered vanilla instead of vanilla sugar. The Pannacotta was quite sweet despite of this. This will make a perfect Sunday dessert tomorrow. Just right and comforting on a winter Sunday.