First up, the Swedish dish raggmunk, or potato pancake. The raggmunk are prepared by making a pancake batter of wheat flour, milk and egg, into which shredded raw potatoes are added then they’re fried in butter. We opted for the traditional serving combination of bacon and lingon berries.
Still cold in Stockholm, so I was really in the mood for soup! This was a Green Kitchen Stories meal – Cauliflower Leek Soup with knäckebröd (Swedish crispy bread) and Beet Spread. We’re trying to eat seasonally and in March, cauliflower, leek, and beets are all in season. Best of all we could find all Swedish ingredients for dinner!
When Koen and I were in Moscow we discovered Georgian food for the first time. To be clear – I don’t mean my homestate but the European country. One dish we were curious to recreate is Khachapuri, a traditional Georgian dish of cheese filled bread topped with an egg. Lucky for me, Koen is an amazing baker! He chose to make the Adjarian-style khachapuri which is boat-shaped, a tribute to the sailors of the region. The shape is a representation of the boat, sea and sun.
Time for more seasonal vegetables. This time portobellos, kale, and ramsons (wild garlic). I marinated the portobellos with olive oil, garlic and fresh herbs before frying them in a pan. To pair, I made my favorite kale salad – roasted with ramsons in a hot pan with no oil until slightly charred, then tossed with good olive oil, lemon, and sea salt. Delicious!
I mentioned Koen is a great baker and I’m so lucky to have fresh baked sourdough bread every week. One of my favorite toppings is curry egg salad!
Green Kitchen Stories has always been one of my favorite food blogs, but now especially since they’re Stockholm-based! This time I tried their Creamy Pesto Pasta with Cauliflower. They’re original recipe is vegan, but I used Parmesan cheese in the pesto rather than almonds and nutritional yeast. So easy and delicious – will definitely make again soon!
And since we’re in Sweden, we wanted to try making our own gravlax, or salmon cured with salt, sugar and dill. Simple and easy to make at home! To serve, we bought hovmästarsås, a dill and mustard sauce, and prepared potatoes roasted in the oven plus a few other sides to round out the dish. We’re not Swedish enough to go with just boiled potatoes yet.