by nina the swede | May 26, 2020 | NORDIC INGREDIENTS, SEASONAL, VEGETARIAN
Wild Garlic Triptych This wild garlic triptych is for me as much about a way of life as it is about flavour. It reminds me of the simple and self-sufficient life my grandmother enjoyed in her house in Småland, Sweden. The house is still in the family, and without...
by nina the swede | May 18, 2020 | CONTEMPORARY, NORDIC FUSION, NORDIC INGREDIENTS, VEGETARIAN
Beetroot Pesto Pasta This vibrant recipe inspires me to visit Mexican architect Luis Barragan’s colourful architecture, but colour is deeply associated with Sweden’s cultural heritage as well. This is a colourful and healthy beetroot pesto, packed with...
by nina the swede | May 10, 2020 | CANAPÉS, NORDIC PESCATARIAN CLASSICS, OPEN SANDWICHES, STARTER
Toast Skagen – Classic Swedish Prawn Starter/Canapé In Sweden, we eat this delicious prawn dish all year round, both as a luxurious lunch or as an elegant party canapé or starter. Created by Swedish restaurateur Tore Wretman in the 1950s and named after the...
by nina the swede | May 8, 2020 | CONTEMPORARY, FISH&SEAFOOD, LUNCH, MAINS
Salmon, Avocado and Grapefruit Salad Smoked salmon meets grapefruit and avocado in this combination of sour, salty, savoury and buttery flavours. Add rocket salad for a refreshing yet fulfilling lunch or light dinner. Serves: 2 Total: 15 min My Instagram Toast...
by nina the swede | May 6, 2020 | NORDIC PESCATARIAN CLASSICS
Beetroot Cured Salmon There are few things so associated with Swedish cuisine as Gravlax or cured salmon. A Nordic dish with centuries-old history, the name comes from the meaning ‘to bury’ in Swedish. The large catch of salmon was salted and buried to preserve it and...
Recent Comments