April Meals


Cured egg yolks

It’s that time again – highlights from the kitchen of Lisa & Koen for April 2019 🙂

First up: cured egg yolks. When we were in Copenhagen, we had a salad that was topped with grated cured egg yolk rather than a hard cheese like Parmesan. Koen took the lead on this project and discovered it’s not so difficult. You just need a mixture of salt and sugar and some time. The best part is that you can freeze the result and use when needed!



The salt and sugar mixture on a plate with indentations for the yolks made with the back of a spoon



Luckily we didn’t break any yolks!



Topped with the salt and sugar and ready to go into the fridge for a week


You can use the yolks for a lot of dishes like mushroom toast with poached eggs.



Sauteed mushrooms, garlic and parsley



Grating the cured yolk



Koen’s fresh baked sourdough bread with poached eggs, mushrooms, and grated cured egg yolk


April means cucumbers are in season, so it’s the perfect time for pickling! I tried out a Swedish recipe for sweet pickles that are usually served alongside Swedish meatballs. I used the recipe from Magnus Nilsson, who wrote the anthology: The Nordic Cookbook. The biggest difference between these and other cucumber pickles I’ve made is that after letting the slices sit in salt, you don’t rinse them off. You add the salted slices to sugar water!

And of course once the pickles are ready I had to try making traditional Swedish meatballs! The biggest difference is that you soak the bread crumbs so they become a mush that you add to the mince to make them extra moist.



Making thin slices



Ready for salt



Didn’t have a smaller jar, so my pickles are floating in the sugar water



And a week later…ready for the meatballs!



I defrosted lingon berries and warmed them up with a bit of sugar



Traditional Swedish meatballs with brown gravy, potato puree, sweet pickles, and lingon berries



And enough leftover for a couple of lunches!


Koen really outdid himself with this Aloo Gobi, and Indian dish with cauliflower and potatoes. Soooo delicious and served with homemade naan!



Aloo Gobi with Naan


Have you watched the new Netflix series Street Food? We were really inspired by the Seoul episode and I tried making mayak-gimbapGimbapgim meaning seaweed and bap meaning rice, is a popular Korean dish – in fact mayak translates into ‘drug’ because it’s so delicious! These small gimbaps are filled with carrots, spinach, and danmuji (yellow pickled radish) and are sprinkled with ground sesame seeds and dipped in its pairing sauce made from soy sauce and mustard. I didn’t have any yellow radishes, so I made my own radish pickles using the red ones. The dipping sauce was the best part!



Everything laid out and ready to go



The rolling begins



Mayak-gimbap with the mustard-soy dipping sauce


More curry! This time Koen prepared a delicious Chana Masala, or chickpea curry! And no Indian dish is complete without Koen’s homemade naan…



Chana Masala with homemade naan


And lastly…pickle spears! I think this is Koen’s favorite dish that I make. I always need to make a few at a time because he can finish one off in an evening while we watch a movie 🙂



Cucumber spears ready to turn into pickles!



The brine is red thanks to all of the spicy pepper!

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