May Meals

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It isn’t weekend without Koen’s fresh-baked sourdough bread

Every weekend Koen makes two loaves of sourdough bread. It’s a weekend treat that I look forward to and I love experimenting with different toppings! The best part of baking bread is that we can slice the loaves, freeze them, and then toast them throughout the week.

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Fika with Hannah and Chris

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Princess Cake at Vete Katten

You can’t come to Sweden and not make time for fika! In case you’re new to my blog and have missed previous fika posts, fika is the Swedish term for a coffee break. But it’s more than just drinking coffee – you need people and sweets! It can be with friends, family, or colleagues. A fika a day is the Swedish way 🙂

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Stockholm: Knut

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Ready for our dinner at Knut!

If you look up the most mysig, or ‘cozy’, restaurants in Stockholm, Knut will be on the list. Koen and I have passed Knut a lot and it’s always full of patrons, warm lighting, and delicious looking food! So with Hannah and Chris visiting, we had a reason to make a reservation.

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April Meals

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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!

 

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Easter Weekend in Stockholm

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Cherry blossoms in bloom in the KungstrĂ€dgĂ„rden, or King’s Garden

 

Our first Easter not only in Stockholm, but also just the two of us! We celebrated by having a lazy weekend with a lot of delicious food and enjoying the beautiful weather with walks in the city.

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Malmö

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Malmö

 

My first week at my new job, I headed to the south of Sweden for my onboarding – in Malmö! Malmö is the largest city in the southern SkĂ„ne County and the third largest in Sweden. It’s so far south that it’s actually just a 30 minute train ride to Copenhagen!

I wish I could share more about the city, but as I was there for work, I didn’t have much of a chance to explore. I did make sure to head downtown to try the falafel at The Orient House of Falafel! If you want to read more about falafel and Malmö, you should read the Vice article: Falafel Is More Than Just Fast Food for Swedes in Malmö. But you can’t visit the city without eating at least one falafel! Koen and I both agree that this is the best falafel we’ve tried!

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March Meals

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Raggmunk with bacon and lingon berries

 

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.

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Stockholm: Pubologi

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Pubologi in Gamla Stan (Old Town)

 

Part of the fun of being in Stockholm is visiting all of the islands. For dinner we headed to the Gamla Stan, Old Town, for dinner at Pubologi. This is again a recommendation from a colleague who lives in Stockholm and she said the menu is always changing and super creative. We weren’t disappointed. I loved the seasonal ingredients and innovative combinations! I especially enjoyed dessert – I’d never eaten pine needles before!

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Stockholm: Bakfickan

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Walking through KungstrÀdgÄrden, a park in the city center

Bakfickan is one of the restaurants located in Stockholm’s Opera House. Earlier this year we dined at the Michelin-starred OperakĂ€llaren, and were excited to go to the more casual Bakfickan for some typical Swedish dishes.

The space is very small – only 28 seats – and very cozy. I ordered my go-to dishes: Toast Skagen and Meatballs with all of the typical fixings (brown gravy, potato puree, lingon berries, and pickled cucumber slices). The meatballs were soooo delicious! Definitely the best I’ve had in Stockholm.

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Stockholm: Babette

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-6 Celsius outside

Babette was recommended to us by a colleague for dinner. She had me at cozy little winebar, but peaked my interest even more when she told me they have a small but interesting and constantly changing menu and great pizza!

I did a bit more research and read that this is a chef’s favorite – that in the weekend you may find some of Stockholm’s most famous chefs enjoying a glass of wine! Babette was opened by three sommeliers and one chef, so it makes sense that wine is at the forefront of the menu. From Stockholm Food Stories, “Notably, the restaurant opened up in an old pizza joint and they have kept the pizza oven as the main cooking item – which of course adds an extra layer of complexity for Olle T Celltom when cooking the food. The pizzas are tasty, made with really good produce and innovative thinking when it comes to how to combine the quite classic Italian toppings on the pizza, and especially it is impressive to be abele to produce the pizzas in a standard pizza oven. One would have guessed that they like so many places would have flown in a oven from Naples, but no. This is your oven from the pizzeria on the corner.” So of course we had to split a pizza!

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