Proud first term/year student at Grythyttan Academy for Culinary Arts, with a passion for organic goods and culinary arts.
Simon made the perfectly balanced lime and rom sorbet. Sweet, fresh and just brilliant
The Library and museum of culinary books at the acadamy is so much fun! Been looking at the old eastern European aesthetics , and this is truly a creative way to serve lobsters, it looks like a christmas tree.
I had the opportunity last saturday to eat a three course dinner cooked by this years winner of the annual swedish chef competiton: Tomas Diedrichsen. It was a truly great dinner that hade fantastic start with a snack on classic swedish crispbread with cheese creame, sautéed reindeer and moss. Smart and verry tasty!
The picture shows the dessert that contained an pudding with tarragon and thyme wich was fantastic, blueberry sorbet, chocolate, müsli and garnished with wood sorrel.
Damn nice! Sugar and ice cream, served the old fasion way.
Looking at these old fashion ways of the art of culinary presentation, Impressing in every way!
Chickpea pie with onion and alot of olive oil, bought on the salumeria in Impera/ Italy. By far the best and simplest pie eaten!
Fresh Pasta / fazzoletti Di Seta Al Pomodoro
Handcar chief pasta with tomato sauce, so nice and simple food, its always nice to embrace simple dishes like these and let the ingredients develop in to their full flavors.
Just got my self a pasta machine so i was super happy to try it out.
This is what you need and how to do it:
Spelt - 5 dl (i really enjoy spelt, but use 00 flour or wheat if you like that better)
Egg - 3
Salt
Garlic
Fresh Rosmay
Olive Oil
Salt
2 or 3 caned whole tomatoes of the best quality you can find
Put the flour in a bowl, create a dimple in the center of the flour. Crack the eggs in the dimple and whisk even and then start working from the center and out combining the egg and flour. When it has blended quite well, kneed it with your hands until you get a smooth and elastic dough.
Wrap it in plastic foil and let it rest for 30 minutes
Chopp 4 medium sized cloves of garlic and a spring of thyme, add it to a heated pan with olive oil (medium heat) and let it soften for about 5-10 minutes. Add the tomatoes and let it simmer at least 30 minutes ( that will be about the time you have your pasta ready)
Unwrap the dough, cut it in 4-6 pieces and work it to about 2 mm thin pasta sheets, cut them in squares about 6 x 6 cm.
Add them to a big pot of boiling and salted water and let them cook for 3 minutes.
Serve immediately with the tomato sauce, mozzarella, pecorino or parmesan.
Beluga Lentil Patties
Beluga lentil patties on blanched spinach topped with sauteed shiitake mushrooms and a creamy sauce.
This turned out to be a very nice version on the classic lentil pattie with a pungent flavor of rosé pepper and fennel.
This is what you need and how to do it:
Beluga lentils: about 4 dl
Onion - 1 medium sized, grated or finely chopped
Zuccini - 2 small or one large, grated or finely chopped
Garlic - 2 or 3 cloves, medium sized, grated or finely chopped
Egg - 1 fresh egg
Flour - 1/2 dl wholemeal spelt
Rosé pepper
Fennel seeds
Black pepper
Salt
Shiitake or any other mushroom that you favor
Spinach
Cream
Rosmary or any other fresh herb that you prefer
Start by rinsing the lentils in water and boil the soft (not al dente) you want to be able to squeeze them flat with a gentle pitch.
Soften the vegtables in a pan, season with salt, fennel rosé and black pepper, when the lentils are done and the vegtables are soft, stir in the lentils and let it cool.
When cooled, taste and season to satisfaction
Add the egg and flour - stir it together and add more flour if they don’t come together, look for a texture so that you easily can divine the batter and form the patties.
A easy way to form great patties is to flaten the the batter centimeter thick and use a circular shape or glass to cut out your steaks, just lift them up with a spatula and place them in the pan.
Slice and sauté your shiitake in butter
Use the same pan as you sauteed the shiitake and add cream and rosmary, a dash of salt and pepper to make a sauce and bring to boil quickly
Put a pot with water to boil and blanch the spinach
Serve immediately and enjoy!
