All posts filed under: Mat

Another round at Zen

Last Thursday we spend some time at Zen yet again and this round around I brough my DSLR. Must say in these lightingconditions the DSLR does better than the cellphone even though that it is possible to shoot good photos with the phone nowadays. I was on a checkup at a skinterapeut after doing some facial treatments. The food is totally recommended and very yummie. We got ourself some Moshi at the asian store close to Zen and some other ingredients for Miso soup and other dishes as well. Will be back in a couple of days with a recipe for Miso soup that Martin cooked shortly after our visit at Zen. Katarina Shot with Canon 5D Mark iii, 40 mm Canon Lens f2.8.

Having some cheese and wine

The neighbours with expensive taste came by yesterday. It resulted in an cheese orgie. Today I am off consulting with my first wedding couple. Might add some photos later during the week if I have time to edit them after our try out session taking place today. The wedding isn´t until May so still have time to prepare and get inspired by some more wedding photography on pinterest. Anyway, the cheeses where delicious, and the wine, well okay for the price? Must say I can find cheaper wine I like more, I am sorry to say it. Before yesterdays cheese mania we also made (or Martin made) our / his first ceviche after getting back from Peru so there will definitively be a recipe and process of making that up soon. Ciao! Enjoy your Easter Monday! Katarina  

Eastercandy in Sweden

The candy tradition in Sweden dates many hundred of years. Gustav iii i suppose to have fancied nougat and dated earlier, sugar loafs was one type of early candy. If the vikings ate any candy of the more modern type (with sugar) I do not know, maybe some readers do?!, but any way, candy has a long tradition especially around easter. Especially popular candy around easter in Sweden is the drage eggs, which is candy with a sugar coated peel in the shape of an egg. The tradition of eggs was introduced with the easter bunny that came from Germany with the candy industry. I if you want to know more, check this link. Maritn and me took a stroll to the store to by some easter candy yesterday on Good Friday. We bought an egg and to much candy (feel stuffed still). No kids came knocking on the door yesterday or the day before so get to keep all the candy for myself I guess. 😉 Katarina  

Sweden meets Mexico- tacos and pickled vegetables

Martin did a new variety of tacos Tuesday. In Sweden normally just meat and bread / chips with the Santa Maria taco spice served with cut vegetables and salsa and/ or guacamole that comes in a jar. This is what he added/changed, Rödkål – Red cabbage – with lime and chili Guacamole – avocado, garlic, chili, lime. Homemade. Tomatoes with onions, lime and chili So nice and what a difference to spice it up a little with basically some lime and red cabbage instead of small pieces of cucumber and lettuce. Katarina Canon 5D Mark iii, Sigma 50mm Art lens.

Cooking for craft exam in culinary arts- playing with liquid nitrogen

Saturday, a bunch of chefs met up to prepare for their upcoming exam in culinary arts and tried out the different combinations. Nine or ten courses later, I must say that I am still full. Check out the images of Martin when playing with liquid nitrogen. This is an imageseries. Katarina Shot with Canon 5D Mark iii and my Canon 50mm f/1.8 ii. Edited in Lightroom.

Sen Street Food in Örebro

Yesterday I went to Örebro for some maintenance of my skin. Might tell you about it another day (and maybe show some pictures, if I dare.. ). Anyway, after my maintenance and some shopping me and my friends went for some food and found this amazing place in Örebro Saluhallar when purchasing cheese. I had a tofu dish, with shrimp dumplings and moshi ice-cream. The surprise being the ice-cream, never have I tried anything like that before. The taste of the food was delicious and it felt very fresh. A plus for the low price of around 35 sek for the dumplings and below 100 sek for the main dish. A price-wothy meal. Today we are having the cheese that we bough yesterday and the guys are at the University preparing marmelade to serve with the cheese. I wonder who bought crackers? Yesterday I forgot my memorycard to my camera, won´t do that mistake today! ciao. Katarina Ps. Tomorrow is last day competing about a travel guide from Karavan.   Photos: Shot with my iPhone 6+, …

Piri Piri shrimps with sourdough bread and fried broccoli

I actually cooked a meal for Martin the other day (Sunday). Almost at least. He might have helped a little, but only a little! Monday/Tuesday/Wednesday Martin is at Skara with the other chef students visiting an importer of quality food of some kind. So what better than a recipe for these alone nighs!? The recipe is found below. ps. Yes I know, I need to clean my kitchen window. Realised that when editing.     Piri Piri Shrimps Use whatever shrimps you like. I use KRAV-branded (environmental friendly) shrimps from the North Sea/ Atlantic/ Barents cause that is what my store offers. I use a lot of Piri Piri but me and Martin enjoy very strong food. 2 persons 300 g frozen shrimps Piri piri (five-ten, depending on how strong food you like) Olive oil (a quarter of a bottle / litre maybe more, the shrimps should be covered in oil) Five to ten garlics Heat the olive oil on close to maximum (We have a stove that goes to 6, I use 4). Add …

Kitchen stories- Akademisk högtid

The students finally get to rest. The event is over and the video I produced, is shown and hopefully appreciated. Akademisk högtid is a yearly event held for new scientist at the Universities around in Sweden. In Örebro this event was held Saturday the 7th of February. For this event the students of the Academy of Grythyttan where the creators of the food and I produced a video about their work in the kitchen and about their menu. The video was later shown at the event. This post hold the video as well as behind the scenes photos through out these past months the students have been preparing for the event, starting in November. Enjoy this kitchen story and Monday! Video- Akademisk högtid Thanks to the students of Grythyttan and The Fisherman for lending me the music.   Photography- Akademisk högtid 15th of November, 2014- Early stage cooking. Trying out the coffee- pralines and main course, size and look. 19th of November, 2014- Early stage cooking. Creating first course, main course and dessert, improving. 16th …

Sourdough pizza

This week Martin made sourdough pizza. *yummie*. Martin normally just googles his recipes and changes them a bit. This recipe is from a blogger at the Swedish womens magazine, Amelia, Linda Lomelino. In the bottom you find her recipe or just click the link to see the full recipe on her blog. She includes the recipe of Tomato sauce and also the filling. This recipe just holds the dough because that is what Martin used. Martin makes his own tomato sauce from crushed tomatoes, boiling them and mixing them adding rosemary, thyme, garlic, salt and pepper. He prepare the dough in advance and keep it in the fridge in plastic. When I ask him he says that he makes the dough in the morning if having pizza in the evening. So enjoy your Sunday guys with this little recipe! Katarina       Recipe from Linda Lomelino at Amelia. Part from Lindas recipe: ” Sour dough pizza 2 pizzas Pizza dough 75 g sourdough starter 10 g olive oil 130 g water 250 g all purpose …

Food and cooking in Grythyttan.

I rambling on about my pinterest account, but for the photolover it is so much fun. Collecting whatever you like. On my Pinterest I have all these great billboards. One of my personal favorites that I care a bit extra about is ”Food and cooking in Grythyttan” . It is food photography from Grythyttan. Some photos are mine and some are randomly found on internet. Try to update as often as I can with my own photos etc. Checked my archive (not pinterest and found some fun photos from earlier). Chef and cooking related. In a way, food is amazing an certainly brings us all together. We often meet up to have food together here in Grythyttan and that is certainly something I will miss if leaving this small village. A small recap of the food and cooking in Grythyttan:           Folks, that´s all for tonight. Check out pinterest! Katarina        

Last minute Christmas prep.- Mozartkugeln, Alfajores and wrapping gifts

The last of the Christmas preparation is always turned into a hectic frenzy of baking, cooking and wrapping. For my family this means mostly just choosing one Christmas candy kind that come in a box and then work the rest of the Christmas holiday. Last year on the other hand me and me mother prepared Mozart kulor (Mozartkugeln). This year we decided to make it a tradition. Last years photos can be found here. At the same time that me and mum prepared Mozartkugeln, Martin made Alfajores, a yummy Peruvian small cake. You can find both recipes down below. Mozartkulor Förslag på recept Recept från Arla 250 g nougat 400 g mandelmassa 300 g mörk choklad Skär nougaten i 25 lika stora bitar och rulla dem sedan till kulor. Riv mandelmassan och blanda med konjak eller juice. Dela massan i 25 bitar och platta ut dem till runda tunna plattor. Vi använde stansringar från Leilas webshop, men när vi inte hade några förra året använde vi snapsglas. Lägg nougatkulor på plattorna och rulla dem till …

Pärlans Hallonkola/ Raspberry Fudge

Last year Martin made a sensational home made raspberry fudge. He told me that this fudge used to be sold in a confectionary in Uppsala/Stockholm in the 70´s, called Pärlan. It was so famous that is was sold for 7sek (about a dollar) a piece. I don´t know if this is a true story about the Pärlans Hallonkola, but anyway, it is so worth it. Wednesday he made them again. You can find the recipe down below. Katarina   Recept Pärlans hallonkola 300 g hallon (ca 2,5 dl) 75 g glukos (ca 4 msk) 500 g strösocker (ca 6 dl) 250 g vispgrädde (2,5 dl) 20 g färskpressad citronsaft (ca 2 msk) 50 g smör Klä en form med bakplåtspapper. Blanda alla ingredienser i en tjockbottnad kastrull. Koka på medium hög värme och rör om konstant. När kolablandningen nått 127 grader, ta av kastrullen från värmen, och häll upp i formen. Låt svalna i rumstemperatur i 4-5 timmar innan du skär upp den. Slå in smörpapper och förvara torrt och svalt (kolla bilderna).   Recipe Pärlans …

I am a foodie.

I am officially a foodie. Wikipedia tells us- ”A foodie is a gourmet, or a person who has an ardent or refined interest in food and alcoholic beverages. A foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger.” Katarina   Canon 5D Mark iii Canon 24-105 mm Canon lens Edited in Lightroom

Some cooking and some friends.

Late yesterday evening when I got home from work, Martin and Daniel was cooking some food in the kitchen at the academy. Strolled over and took some photos. They where cooking, mashed potatoes, ribs, broccoli, gravy and some apple-cream. For desert they made creamcheese sorbet with rasberries and caramelised chocolate. Yummie right! I had salmon instead of ribs since I eat no meat. A simple tip is the broccoli which was fried in oil and then drenched in butter adding salt. Very delicious. It has been a long work week and now I am enjoying my weekend and are working on some travel-related upcoming posts. Katarina Canon 5D Mark iii Sigma 50 mm 1,4 Art lens Editing in Lightroom

The instagram page of a chef.

I usually don´t give much tips about other peoples instagram pages, or blogs either, more than the ones I really love. The tip I am now about to give you is a personal favorite, instagram.com/carlosmbenitez , Why is that then? Well. It is simple. It is Martins instagram account. The instagramaccount of a chef. And why do I love it? It features a lot of my photos .. View this post on Instagram A post shared by Carlos Martin Benitez (@carlosmbenitez) View this post on Instagram A post shared by Carlos Martin Benitez (@carlosmbenitez) View this post on Instagram A post shared by Carlos Martin Benitez (@carlosmbenitez) View this post on Instagram A post shared by Carlos Martin Benitez (@carlosmbenitez) View this post on Instagram A post shared by Carlos Martin Benitez (@carlosmbenitez) View this post on Instagram A post shared by Carlos Martin Benitez (@carlosmbenitez) View this post on Instagram A post shared by Carlos Martin Benitez (@carlosmbenitez) View this post on Instagram A post shared by Carlos Martin Benitez (@carlosmbenitez) View this post …

A pasta made in kitchen-heaven – with salmon and fennel sauce

Last week Martin created a masterpiece when cooking. I felt like it came from kitchen heaven. You know that feeling right? Sometimes you just love something. But maybe you shouldn´t trust me on the other side, I add sugar to my pasta. Just sayin’ .. Well, to get to the point. Martin made pasta with salmon (we eat that a lot in Sweden) and fennel sauce. Fennel (fänkål) is a favorite of Martins and he also add this ingridient to his desserts. Now I just got back from my monthly meeting with the photoclub and managed to blackmail him into giving me this recipe.. Katarina Canon 5D Mark iii, 50mm Sigma lens, editing done in Lightroom   The recipe (as described by Martin) The sauce Onion and fennel Cut the onions into small pieces and the fennel into very thin slices. Fry in oil. Add cream and white wine or white wine vinegar. The rest put pasta, gravlax (raw spiced salmon), scallion and chives together with the sauce as seen in the picture. Done and done! Happy cooking …

How to make chiliflakes

This week has been a lot about food. Martin has made Kimchi, these chiliflakes, pasta with salmon in fennel-saus, mashed potatoes with cod in egg saus and baked sourdough bread. My portrait muse, my food muse. There will be more recipes in the future I assure you! I don´t think this one needs a written recipe, do you? Just look at the pictures and follow. But for dummies I have some written information down below.     How to make Chiliflakes You need 300g Spanish red pepper, a knife and an oven Cut the chilis as in the pictures, put in the owen on 70 degress celcius and dry. It is important that the chilis are spread wide over a owen baking tray. Leave the chilis in the oven over night or around 10 hours, until completely dry.   Now we are heading over to the neighbour for some coffee and horror- movies. Have a nice evening! Good luck! Katarina      

Kimchi – Mastering the arts of Korean cooking – third times a charm

Kimchi wasn´t that easy in the end. First try was dry as sand and smelled awful in the fridge. Take two was a (superstrong) success. Now Martin is making it again. The recipe follow in Swedish and English (my transl.) Martin has developed/changed and changed the recipe again. Through looking on a youtube video where some korean person was cooking he managed to get a better recipe than the Swedish one he found on the homepage of Ica last time. The below photos show us how the procedure looks.   A fun procedure where you should including your hands, Martin concludes. To start the process of fermentation! In the above photos Martins used a third of the below recipe. Katarina Recept Kål 2,7 kg kinakål, napa cabbage 135 g salt Dela kålet i 4 bitar längst stammen. Salta kålet mellan bladen noggrant och låt de ligga 30 minuter. Vänd sedan kålen, totalt 4 gånger. Skär av roten på kolet och skär i önskad storlek   Bas 500 g vatten 25 g sött rismjöl (Funkar med vetemjöl) 30 …