All posts filed under: Mat

a feeling of Costa Brava cuisine on Nytorgsgatan 42

Published by Katarina

Just got back from a days of work and an evening spend listening to tourist info about the Costa Brava region. And what a evening then! I started the afternoon by heading for Rinkeby due to work. On the way home I got to see Hallonbergen. By now I feel pretty experienced in the Stockholm Subway.. or not. From work I headed straight to a travel event about Costa Brava, focused on networking and experiencing the food in the region. Costa Brava with Girona as main city has a lot to offer a tourist as beautiful nature and spectacular gastronomy. During the evening I got to try out some of this cusine with the chef Marc Gascons in place to serve the guests a seven corse or more tasting menu with pine nut soup, shrimp tartar, fish with tomato and almond sauce, sea urchin, some meat dishes (I didn´t taste), gin and tonic desert, sorbet and chocolate mousse with virgin olive oil. Oh so yummy! Looking forward to visiting this region in the future. It has much …

All the food I could eat during my summer and travels

Published by Katarina

Started going through my photos for the summer and came to find that I have taken a lot of food photos during the summer. It is amazing how much in life that revolves around what we eat. Martins exam in Grythyttan, rye bread, brie cheese, salmon and champagne During Martins exam in June rye bread, brie cheese, salmon and what I think was pannacotta was served. I was full all day and the only thing everybody spoke about was the good bread. During the evening we had a barbecue and all day to much champagne. Backpacking Europe in June Copenhagen and indian food After the exam we headed out for our three weeks of backpacking. First stop was Copenhagen for 3 hours and an Indian restaurant called Kashmir that had this amazing ice cream and fab nan bread. We walked through the city going home, passing the castle and garden. Photos of bread and stew shot by Martin and edited by me. A hamburger in Hamburg Continuing we went to Hamburg and having a Hamburger in …

Restaurants, cafées and food in Visby

Published by Katarina

I have been to Gotland two times now, once traveling around the island by car and this time during the medieval week. I think it is time for a list of some food I have eaten and my favorites so far are the vegetarian burger at Brooklyn Visby and the crepés at Crêperi & Logi in Visby, but the food during the medieval week is something extra as well. Most typical food to try out is Lamb (for the meat eater), Gotlandsdricka (a drink special for Gotland made from enbär/ juniper) and saffron pancake with salmbärs jam. Don´t worry if you are a vegetarian, all of Sweden have varied food and it is almost never ever any problem to get a veg dish instead of meat wherever you go. Restaurants Crêperi & Logi The last restaurant we had dinner at before leaving medieval week -15. They have what the name says, crepes. yey! Who doesn´t love crepes? Creperi & Logi have both food and desert crepes, ciders, wine and more. Mum and I had ”Madame” the most expensive crepes for around …

Making lemonade from lilacs / Syrensaft

Published by Katarina

Some weeks ago Martin made syrensaft, Lilac lemonade. It is always an interesting project when Martin creates in the kitchen and I decided to follow him around with my camera as always. This time I also took photos of the end product and tried it as well. The smell was exactly as honey and a bit confusing if you know how lilac flowers smell. When I got home from work Martin collected some lilac flowers from our garden and then started to rinse them together with Oscar, our neighbour and now Martins room mate when I live in Stockholm. I shot photos and admired the beautiful flowers during the preparation fase. After a while I got thirsty and suggested a drink and we had some apple beer (Lindemans). Love the color and the taste of the apple beer! Some days later the lemonade was ready and bottled. I must say that the process was more fun then the taste but perfectly suitable for the sweet- toothed kind of person. Katarina If you want to try …

Austin Food Works

Published by Katarina

Now I am on the move again!  Yesterday we visited Stockholm for a couple of hours and then continued towards Arlanda and Greece in the morning. In Stockholm we met Emma and had some food at Austin Food Works on Norrtullsgatan. It is a American South styled restaurant (owned by some Texas Longhorn people) that serves food from, yes, the American South. The hipster factor is high I promise! Both Martin me and Emma enjoyed the food and service. I had a caesar sallad that was massive and Martin a meat dish. I had mine with some Kulla must, that tasted like an Apple cake with cinnamon and vanilla sauce. Yummie! The restaurant is both praise worthy and prise worthy, we paid around 500- 600 sek for three peeps. Later we continued towards Märsta and our friend Tommy´s place to stay the night before heading for Arlanda, the Stockholm airport, early in the morning. Now in Athens with family, preparing for a wedding. Hope you are prepared for a Greek weekend!  Katarina

en gaffel kort

Published by Katarina

In Österlen, to be specific, in Simrishamn, there is a place called en gaffel kort. If to google translate the name ”en gaffel kort” into English it it turns in to ”a fork cards”, which basically proves how bad google translate works for translating Swedish in to English and also explain my choice of writing in English in the first place. Translating it, using the the Swedish word kort which is short in this case, it becomes understandable ”a fork short” and even better when tossing the words around to ”the short fork”. By now I think everyone understands the name, and we will leave it at that. en gaffel kort Storgatan 3, 272 31 Simrishamn — Skåne Phone: 0414-44 80 70 www.engaffelkort.se When in Österlen and Gärsnäs, Simrishamn, the guys decided to book us a table at their own restaurant (where they work), en gaffel kort. The place, situated close to the water in Simrishamn is a small restaurant with the best food we had on our entire trip. I´m not sure if Martin …

 Pauly Saal – how it feels to eat a star in Berlin

Published by Katarina

To please the mr in the family a visit to a one star Michelin restaurant was necessary. The choice fell on the restaurant Pauly Saal, a Beelin restaurant situated at the street Auguststrasse close to Oranienburger Tor. We visited the restaurant Wednesday evening after a long day of doing touristy stuff.  Before going we booked a table for 21.30 and the restaurant actually called to confirm the table. Maybe that was good since we had a time accident on the way. When going we added a 30 minutes to the schedule to be sure to make it but when getting to the station where we were to change tube the purple line was closed for maintenance. Oh no, we ran for the extra buses but no bus came so we ran back into the subway and had to go around to get to a station close by Auguststrasse but on the other side. This took forever. 15 minutes late we stumbled into the old jewish girl school and into the restaurant (the old gym hall) …

Ein currywurst in Berlin

Published by Katarina

Arriving in Berlin I told Martin that he had to have a currywurst, the true Berliner food. So first thing after dumping our stuff at the hotell we went for a currywurst, that and also walking down Kufurstendamm and checking out the Gedächtniskirche. The first wurst Martin was handed was over fried, so not a good start. The second thing was, the curry isn’t in the wurst but actually cheap old curry spice pored over the sausage. What? Not the best first impression. Or as Martin put it ”Germans seem to love yellow, the food is flavoured with turmeric, curry or mustard and the buildings including the subway is painted yellow”. Yesterday Martin gave the currywurst another try. It was better, but still, cheap old curry sprinkled over. A bit off a disappointment. But, still, the little sausage houses looks cute on photo, like a french old dancers house with red light lighting up the neighbourhood. Katarina Photo shot with Canon Eos M3 with 40 mm pancakelens and edited in lightroom app converting into black …

A hamburger in Hamburg

Published by Katarina

09.43 local time Tuesday 9th of June Martin and I hopped on the train to Berlin. For 178 euro we got a non refundable second class ticket to Berlin. This is the first we pay that the interrail ticket should have covered, since interrail just cover the cost outside your home country. This trainroute took us around 6-7 hours with a change of trains in Hamburg and included a 45 minutes ferry ride (with train!) from Rödby to Puttgarden. ”I must have a hamburger in Hamburg” Martin said so that is what we had, a hamburger in hamburg. That also coveres most part of this stretch, it was the journey where we had a hamburger in Hamburg. Katarina Shot with Canon Eos M3, 40 mm pancake from Canon and edited in Lightroom using the preset ”punch 2”.                                                 

Making syrup from spruce shoots / granskotts – sirap

Published by Katarina

Yesterday Martin headed to the forest to collect som spruce / gran to make some syrup. Getting back home he started the process.  I´m enjoying more and more when Martin is working the kitchen. The process in itself interests me. This time though, I fell asleep in the middle of the process so two of the photos from the end result is Martins own, the third and the forth from the end. Enjoying that Martin now know how to use my Canon EOS M3, at least on fully automatic 😉 First time picking Martin thought he picked the wrong spruce (in Sweden we have toxic ones called idegran/ yew). In the end this wasn´t the case after calling giftcentralen (tox centre) and we learned that idégran look different. But you need to pic the spruces in the forest and it is your own responsibility that you pic the right kind. If you are unexperienced, ask people who are experienced. Recipe for one jar 1/2 l spruce shoots 1/2 l sugar 1 lemon Mix the ingredients …

Miss Voon

Published by Katarina

 Monday Caroline, Markus and I visited Miss Voon, one of the F12 – groups restaurants in Stockholm. With high expectations but not so much knowledge we took the bus to Stureplan for a seven dish course of Asian fusion food. Writing anything interesting about a restaurant is somewhat difficult. I haven´t much knowledge of the Stockholm food scene (even if I am aiming at getting some when moving there this summer) so this will be a short post of my main impression of this restaurant. Situated at Sturegatan 22, close to Elite Eden Park Hotel. You can book online. For the price of 750 sek (around 100 dollars) you will have a seven dish tasting menu, excluding wine at Miss Voon. Getting there I got my food adjusted for being vegetarian, still having fish and shellfish. The waiters where professional and polite and we didn´t have to wait on the food even though I got my menu adjusted. If to have any complaint, this would be that some of the dishes tasted less then the others. Maybe …

A smeared chocolate cake a´la Katarina

Published by Katarina

Yesterday Martin cooked a yummie past with shrimps and spices. For desert I made my smeared chocolate cake making me drool just by thinking about it. this Wednesday the 20 th of May Vårruset takes place. Me and some dear colleagues are heading for Örebro in the afternoon to undertake the mayor task of running/ walking from Gustavsvik to the city center and back during the evening, entertained by music ending with a picnic- basket. Are aiming to take some photos during the event so might get back with some photos later or tomorrow, if I have the time and energy when getting back home. Might die an early exercising death. Anyway, I still have a piece of this delicious cake to give me the energy back. Recipe, down below. Katarina Photos shot with Canon EOS M3, with EOS M adapter and 40 mm pancake lens, edited in Lightroom. Recipe 3 eggs 2,5 dl sugar  2- 2,5 dl flour 4 table spoons chocolate powder/ cacao 100 g / 1 dl melten butter Any other ingredient you …

Whats left in the kitchen on a Tuesday shrimp pasta

Published by Katarina

  After changing the theme I felt so happy about my food section that I right away wanted to take photos of more food and post more recipes. That resultet in ”Whats left in the kitchen on a Tuesday shrimp pasta”. Made today. So Martin cooked and I shot photographs. Whats in it then? Bean pasta, shrimp, cauliflower, cabbage, onion, broccoli stems, fish saus, fermented chili paste, Worcester shire sauce and honey. Sprinkled with black sesame seeds and sesame oil and basilica and coriander sprouts. Do I need to tell you that even a  Tuesday isn´t dull in this kitchen? Fry the chili paste and cabbage. Boil the cauliflower. Put the broccoli stems and onions in water. When the cabbage is done, add cauliflower, broccoli, onions and shrimp, add Worcester shire sauce, honey and fishsaus. Mix. Serve with a smile! Katarina ps. if you don´t have this ingredients, be creative about it, it will work anyway. a pasta never fails

My photobook Vi äter och vi lagar

Published by Katarina

For Christmas I decided to make a photobook for my family and friends and give them all the same present. Martin helped checking language and launch ideas, but basically it is my doing. It took me five days to do (a bit long I know), approximately I worked on it for an hour or two every evening so overall it took me maybe 5-10 hours. Today I decided to share it with you and shot the above photo in the kitchen while at home alone. At first I didn´t have a clear idea. It started out as something else and then turned into what you can see on the above picture. I used the photo service Photobox in cooperation with Ica foto. The photobook is about food and travel and features photos from Martin and my time in Peru and the summer in Grythyttan last year. It contains some recipes I also shared on the blog (some of them), like Kimchi, Picante de Huevos, How to make chiliflakes and others. But mostly it is a little short …

Barbecue.

Published by Katarina

Finally the heat is here. What else is there than to barbecue? Well, maybe a lie, I rather stay inside. So I headed out with my big can of water and my camera. Now I smell like a forest fire and need to head into shower. Trying out my camera for the first time and must say that it is a positive surprise. A bit unhappy by that Lightroom seem not to support the raw files from this camera yet. When is that happening? At the moment I am editing in jpg and somewhat sad that I loose some of the information in the shadows, making it a bit hard to shoot backlight photos. Katarina Shot with Canon Eos M3 and edited in jpg in Lightroom.  

Ceviche with lychee – pomegranate salsa

Published by Katarina

Two weeks ago Martin made ceviche. To see inspirational recipes, check below. Today Martin and me are heading for the Swedish Island Öland for a celebration of Martins grandfather turning 70. Katarina Ceviche and leche de tigre Ceviche made of cod with Martins secret leche de tigre (somethings must be kept a secret) Use 300 g of cod (frozen or fresh), left in a 3% salt-water in the fridge over night (500g water and 15 g salt) Slice a birds eye chili Three spruces of coriander leaves Then make and add your own leche de tigre and mix Cancha Roasted bigger sized corn Lychee – pomegranate salsa 12- 15 lychees (litchifrukter), cut into half and deseeded (urkärnade) 1 pomegranate (granatäpple), juice and seeds 3 green onions (salladslök), sliced thin or the same amount leek (purjolök) 1 fresh serrano or birds eye chili (thai chili), deseeded and sliced into small pieces juice from 1/2 of a lime   seasalt Cut the lychees into smaller pieces, split the pomegranate och squees the juice and seeds. Mix with …

For the food interested – check out Hötorgshallens new blog!

Published by Katarina

My friend Sofia is the blogger behind Hötorghallens newly started (food) blogg. Sofia otherwise host the blog Fantasiresor where she write about travel. One of my favorite posts from this blog is about food, it is her restaurant tips from Marocko – to check that out, click here. Sofia and me met for the first time at Stockholm Travel Massive last fall, an event which she also host together with Lola and Annika. A (multi) talented woman! As Sofia says on her page, one of her newly found interest is food and food- styling and I must agree. Shotoing small stills of food and decoration is joyful. Me and Martin will head home for Vimmerby today to attend a 70 years party and hopefully have some wine with friends. Have a nice weekend! Happy shopping at Hötorgshallen! Katarina    

3 restaurants in Lima- Astrid y Gaston, La Mar and Tr3s Cocina Peruana

Published by Katarina

Here are 3 restaurant tips from Lima Peru (higher class). I have wrote and shown picture from two of them before, Astrid y Gaston and La Mar. Astrid y Gaston – Casa Moreyra To make a reservation for the tasting menu, use the online reservation. Check out the webpage for a map to the restaurant. The number one restaurant in Lima Peru spells Astrid y Gaston. This is the restaurant I have written severals times about and also the restaurant my boyfriend had a three months intership at. This restaurant serves traditional Peruvian cusine with a modern twist. The entire family had dinner there once and then had the 27 course tasting menu. The food is served on for the occasion and menu special designed china that is formed as for example a snake or tree. Cost is around 1500 SEK per person, around 180 dollars depending on the exchange rate. This is in European measures a very priceworthy meal since this includes wine and high class food. If you know that you are heading …

Misosoup

Published by Katarina

Last week me and Martin had Misosoup. Martin was the chef,  but I was the one who ate it, of course. 😉 It tasted as it should but we both agreed that you need to give all Asian food more than one shot to learn how to cook it right, it is an art of it´s kind. Recipes is found below. Happy cooking! Katarina   Buy the ingredients in an Asian store. Kombu dashi Seagrass broth (sjögräs-buljong). 1 l water 20 g Kombu 5 Wakame algaes Put the ingridients in a bowl 12 hours in a fridge. Then heat until boilingpoint and strain (sila) the broth. Save the wakame algaes and broth for serving. Miso Use the dashi (the broth), boil yet again, add 3 table spoons of Miso (bough in an asian store). Add the ingredients you like. Martin used Wakame and tofu, with a Swedish twist of leek and radishes.