Why I'm being so quiet

If anyone wonders why I'm being so quiet, it's beacuse I got a blogging opportunity for ICA, Swedens largests food retailer. We pre-started this fall (2010) for a smaller audience, to see how the response would be. And it seems to work.

This week it opened up for the public. For you English readers, unfortunately it is in Swedish (but with lovely pictures, promise!). I will try to keep up with the video blog though – it's too much fun to let that go. The new blog is called 'stället för nudlar', or 'instead of noodles', in English. It's a food student blog. Voilá.


Swedish Home Cooking – Semlor

Okay, so guys, the 8th of March is when the lent starts. That means you'll have to eat a lot of fat and sugar to prepare, before it starts. Semlor is a condensed little treat and also my favorite, favorite treat. It's a wheat bun filled with almond paste topped with lots of whipped cream. My friend  helped me sew a costume. Isn't it adorable? I think she did a tremendous job. I don't even know how to sew a button.

And oh, we had a little problem with the costume. It's so big so we realized pretty qucik that I'm not going to be able to use my hands. So, I'm glad I have friends that could help me with that tiny issue. Thanks, again Sandra.



Swedish Home Cooking – Swedish Cinnamon Rolls

New, full episode of the making of Swedish Cinnamon Rolls. Sticky sugar, light and tasty and one of the most Swedish things that I know. Jakob is my friend from school, and he is not only a brilliant student, but also a very good cinnamon roll baker. A pro, I would say.


Swedish Home Cooking – Swedish Cinnamon Rolls Teaser

Cinnamon rolls is a traditional Swedish Fika-goodie. It is something you'll always get served if you visit someones home in Sweden. In this episode me and Jakob, the cinnamon roll master, is making both the traditional version, and one with chocolate and chili. Varsågoda.



Swedish Home Cooking – Deep Fried Camembert with Cloudberry Jam

I just realized that is really easy to deep fry at home – even without a deep fryer. You just need a saucepan with a lid, and oil of course. To make sure your kitchen doesn't catch fire – keep a lid within reach so that you can quickly cover the pan if the oil gets to hot. Enjoy the new episode and have fun cooking! Next show will show up in a month, as usual. Bon apetit!


Swedish Home Cooking – Camembert teaser



I'm finishing up the editing of the episode later this week. For now, a litte teaser. I recorded this is my mom's kitchen. It's just renovated and I think I turned out really pretty. Thanks for borrowing me your kitchen, mom! And readers, my friends, please, if you have any wishes on what I should make in another episode – send me an email or write me in some other way. I would love to get your thoughts!

Camenbert preparation

Hello Thursday. I'm preparing the next episode of my cooking show. I got all nostalgic and decided that I will make some French inspired food from my time in Paris: deep fried cambert, with a twist of Sweden: cloudberry sauce. This dessert is actually pretty common in Sweden too, or at least it was during the 90s. It was one of those 'trendy' recurring desserts that everyone served at their dinner party. I think it is time for revenge. Episode coming out next week. Au revoir.

Deep fried camenbert with cloudberry sauce, friterad camenbert med hjortronsylt
Picture now, episode and recipe next week.

Cheering up with a princess cake in a cold Sweden

So, I'm gonna tell you about the summer in Sweden. It's warm. June is warm. July is hot. And Augusti, in the beginning, is hot. Then, just of a sudden, the temperature drops. Down to 10 celcius, or 50 faherenheit. Just like that.

Now I'm in Sweden. With no gloves, no scarf and no winter jacket. At least I've got a warm home and a lot of energy for baking and cooking. Yesterday I made a princess cake.

Prinsesstårta
Cheer up with some green marzipan!

SWEDISH PRINCESS CAKE
3 layered sponge cake
1 dl/1,5 cup raspberry jam
2.5 dl/1 cup custard
2.5 dl/1 cup heavy cream    
1 marzipan lid
2 TbSp icing sugar
200 g pink marzipan

1. Layer the cake in the following order: cake, jam,
cake, custard, cake, whipped cream, marzipan.
2. Make the rose by forming leaves with a teaspoon.
3. Sprinkle icing sugar on top of marzipan covered cake.

SPONGE CAKE
3 eggs
3 dl/1,3 cups sugar
1 dl/0,5 cup hot water
1,5 tsp baking powder
3 dl/1,3 cups all purpose-flour

1. Beat egg and sugar until it becomes white and fluffy.
2. Add hot water and baking powder mixed with all purpose-flour.
3. Pour into a gresed and floured 24 cm/9 inch round cake pan.
4. Bake in 180C/355F for 25 min.
5. Let cool down and divide cake in three.

Swedish Home Cooking – Swedish Breakfast

The full epsode of the Swedish Breakfast that me an my three (yes there's one more since they participated the last time!) nieces are making.

You'll get to join us at the breakfast table when we're eating Swedish weird stuff like Kalles Kaviar (creamed cod paste), whey cheese (Messmör, a sweet goat cheese spread) and we're baking Dad's awesome breakfast buns. God morgon!


Swedish Home Cooking – Swedish Breakfast

I'm always super curious about what people are eating for breakfast. It usually says a lot about a person. In Sweden, we love breakfast, and we eat a lot of it. Porridge, bread, cheese, lingonberry jam, ham, egg, tea or coffee, orange juice, messmör (whey butter), kaviar (whipped smoked cod paste), vegetables... Maybe not everything at the same time, but definitly a few items at a time. If I would pick my favorite breakfast, it would include grandma's blueberry porridge, home baked spelt bread, cottage cheese and avocado. Kind of Swedish.

In the latest episode of Swedish Home Cooking I'm inviting you to my family's breakfast table for a traditional Swedish morning meal. I'm at my sister's house with my three nieces and her fiance. Good morning and welcome. This is a little teaser, I'm editing the full epiosde right now and it will be up during this week.




My sister's home made musli. It's like a granola, but less sweet (and healthier and tastier)

My dad's awesome breakfast buns
Dad's home baked awesome breakfast buns

No Swedish breakfast without porridge of rolled oats!
No Swedish breakfast without porridge!

Traditional open face sandwich on Polarkaka
Open face sandwich on Polarkaka with butter, cheese and ham. Sooo Swedish!

A traditional egg, cheese and kaviar sandwich.
It doesn't get more Swedish than this. A slice of cheese, sliced egg and kaviar on a loaf.


Bouillabaisse

After spending 3 months in Paris I'm quite disappointed at myself not having Bouillabaisse once. It is, after all, my favorite French food. But, it turned out being hard finding the traditional provencal fish stew in the captital. Bouillabaisse is a creamy stew filled with different seafoods. I had this one at a restaurant here in Umeå, Sweden, called Baggböle Herrgård. It was good, but after trying a couple of different Bouillabaisses I think the best one is not found here, but at Le Rouge in Stockholm. The restaurant Le Rouge is Sweden's Moulin Rouge, a romantic French restaurant draped in red plush with live piano music. More to come about my exotic food adventures here in Sweden!

French stew
Finally I found the bouillabaisse that I've been longing for for three months.

Swedish Home Cooking – Swedish Princess Cake

Just in time for the Swedish royal wedding between our princess and her personal trainer, I finished editing a new episode of my cooking show. In this episode I'm making the traditional Swedish princess cake, a three layered marzipan covered cake that is my absolute favorite cake. It is traditionally eaten at birthday parties, father's and mother's day and other occassions when it is time for celebrations! Enjoy.


Swedish Home Cooking – Swedish Princess Cake Teaser



So, my last day in Paris I made Swedish Princess cake for my friends. Full episode is coming out this week! Enjoy.

Veal and fried frittata

So I know, it's been a while now but this move to Paris just threw me off this whole blogging thing. Anyway, here I am and this is a recipe from the French mom that she made for me for a couple of weeks ago. Oven cooked veal with vegetables and fried frittata with parmeggiano. It was one of the most amazing meals I've ever had. For dessert she served red wine cooked pears with home made ice-cream and red currant sauce. To go with that, lots of great wine and liquors and fun company. Thanks for an outragious meal!

I'm doing my second last week here in Paris now, it feels a bit sad to leave but I'm very excited for my upcoming adventures. First: Guam! I'm very much looking forward to the Japanese influenced food I'll have there. Lots of fresh fish also...MMm.


Veal and frittata with parmeggiano and oven cooked vegetables.

Wine cooked pears with home made ice cream and currant sauce.
Dessert – wine cooked pears, home made icecream and currant sauce.

Swedish Home Cooking – Swedish Crêpes



I'm living in Paris for the spring so I got the great opportunity to record one of my episodes here. I got invited for a great great Easter lunch at my friends mom's place, she cooked the most amazing meal for us. After our four hours of French food, it was my turn in the kitchen. I made Swedish Crepes filled with arugula "roquette", avocado "avocat", goat cheese "chevre" and mushrooms "champignon". They were not as amazing as her food – I mean, she's French and experienced. But they were very Swedish. With a touch of France. Voila!

SWEDISH CRÊPES 4-5 CRÊPES SERVES 2
1.5 dl all purpose flour (3/4 cup)
3 dl milk (1 1/2 cup)
2 eggs
a pinch of salt
butter for frying

1. Mix flour, milk, eggs and salt. Whisk until smooth.
3. Put butter in a hot frying pan.
4. Fry pancakes using medium–high heat.
5. Add the filling and fold the crêpe..
6. If they feel cold, heat up in the oven for 5-10 min in 150C or 350F.

FILLING
40 g arugula
200 g mushrooms (7 oz)
50 g chevré (goat cheese)
1 avocado

Rinse and drain arugula. Cut the musrooms (preferably fresh), avocado and chevré in slices. Fill the pancake!

Foodbuzz

Linn

Linn
Hey, I'm Linn. I love shortcuts in the kitchen and I like eating good food. My cooking is about spending as little time in the kitchen as possible, losing neither flavor nor style.

I've published two cookbooks in Sweden. "Cookbook for Lovers" (Kokbok för kära, 2006) and "Coffee with Friends" (Fika för vänner, 2008). I live in San Francisco where I'm studying at Miami AD School while I'm preparing my books for the American market. Swedish food is more than meatballs and herring. Enjoy.

Linn
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