We decided that we wanted to do a small raid trip to Österlen. Its impossible to do Österlen in a day. So we chose just a few places to visit. Hörte Brygga, Shuffelboard, Fridtidsbaren, Reunion Home, Kafferosteriet and Olof Victors. Enjoy.

On the beautiful coast drive towards Ystad you will pass through many small villages. One that you should keep your eyes open for if Hörte. So glad that I finally got to visit this place. I have heard so much about it from fiends and family. We arrived just as they opened for lunch and already there where lots of people. They use local products from farmers near by and make very simple but amazing food.

This is how Hörte Brygga serves the food - in a metal basket with various pickled vegetables. When we visited it was pickled cauliflower, cucumber, smoked mayonnaise and a tapenade made with black beans (I think it was). They serve the main dish with is usually one meat dish and one fish on brown wrapping paper - no frills plain and simple.

The little piece of earth where time stands still " Fritidsbaren". We have visited this small gem many times. Its nothing fancy but it has a special feeling. The clock has stopped ticking many years ago. - and it feels that time really does stand still. Here you can have homemade cakes or a good cooked meal. Don't be surprised if they say "Hallå hallå" upon entering.

​The beach at Ystadsandskog. 

Shuffleboard and burgers a good combo on a sunny day. They serve other small dishes as well. You will find it just across the road from Ystads Saltsjöbaden Hotel.

Reunion Home in Gärsnäs is also a must if traveling to Österlen. You don't need to travel all the way to Morocco to buy beautiful things. Drive to Gärsnäs. This is shoppers paradise. A piece of Morocco, Portugal and Indien under one roof. Marie who is the owner is one of Swedens largest wholesalers of goods from Morocco. Stop for some good coffee and homemade cakes and shop until you drop. Gorgeous things.

Kafferosteriet is another place that I would recommend. This is a small hotel with a few room which have beautiful rooms all with amazing views over the countryside. They have a beautiful greenhouse where you can sit and enjoy your meal. Furnished very simple with a mix of Swedish countryside/farmers furniture. But very nicely put together with a mix of modern and old.

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Rhubarb is such a beautiful fruit. Reminds me so much of my childhood growing up with my grandmother. Her garden was filled with rhubarb. The giant leaves, the amazing colour of the stems - I love everything about them.
Yesterday I made this dessert which was very much appreciated by all my guests. So easy. Please try.

Recipe: Amount: 9 small portions

Base
5 dl rhubarb (cut into 1 cm pieces)
1 dl caster sugar
1 tsp vanilla sugar
1 dl white wine
1/2 lime ( juice)
9 glasses ( for serving)

Topping
250 gr mascarpone
2 egg yolks
2 egg whites
4 tbs caster sugar

Method:
Put all the ingredients for the base in a saucepan and let it simmer until thick but not dry ( almost all the liquid should be evaporated). Place a couple of tbs spoons in each glass. Be generous.

Separate egg yokes and put yolks in one mixing bowl and egg whites in another. Add 2 tbs of sugar to each bowl. Start whisking egg yolks and sugar until nice and creamy - leave aside. Make sure to clean the whisk - then whisk egg whites until thick and stiff. Should be able to turn bowl upside down without egg whites falling out.
Fold in mascarpone with the egg yolks adding egg whites. Stir, fold until mixed well. Spoon on top of the rhubarb. Add a mint leave or lemon balm to each glass. Chill in fridge for an hour. Then serve your awaiting guests. They will love you for serving this dessert.




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I've been waiting for my lavender to bloom so I could make these biscuits. . I'm not a biscuit person - but my husband definitely is - yes he does have a sweet tooth. And he gave me a very high score on these biscuits. Taste of summer.

Recipe: Oven: 160 Amount: 25 approx

125 gram butter
1 dl lavender sugar ( recipe in blog)
2 1/3 dl plain flour
1/2 dl brown sugar
1 baking sheet paper


Method:

Mix butter and lavender sugar and then add the flour. Using the rubbing method mix together. Place on floured surface and kneed together. When all is together make two rolls - size 5-6 cm in diameter. Clean surface from flour and scatter the brown sugar on surface and roll the dough back and forth so the edges are covered in sugar. Roll on to the baking paper so the dough gets wrapped in the paper - leave in fridge for approx 30 min. Put oven on 160 c.

Take out of fridge. Place the baking paper on an oven tray. Slice your biscuits carefully into 1/2 cm thick and place on baking tray. Place in the middle of oven for 10-14 min. They shouldn't have to much colour. Good luck and enjoy.

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I always say that cooking should be easy and fun. This recipe is definitely one that fits into that description. As long as you have some various seeds in your kitchen cupboard then you can make this. Good Luck.


Recipe: Oven: 150 c Amount: 6-8 portions

2 dl in total of a mixture of flaxseeds, pumpkinseeds, sesame seeds black/white and sunflower seed

1/2 dl in total of the same seeds as above (to scatter on top)

2 dl cornflour

1 tsp salt (mix in the dough)

2 tsp sea salt (to scatter on top)

3 tsp dried rosmarin (1 to mix in the dough 2 to scatter on top)

1/2 dl oliv oil

2 1/2 dl boiling water

1 baking sheet


Put the oven on 150 c. Mix all the ingredients adding the boiling water together with the oliv oil. Should be like a porridge mix. Put the baking sheet on a oven tray and spread out the dough evenly. Sprinkle of 1 tsp of rosmarin, 2 tsp of sea salt and 1/2 of the seed mixture. Bake in oven for approx 70 min. Turn off the oven and leave another 30 min. Take out and snap in to portion size pieces. Enjoy.

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Lavender - the scent is so different from any other flower and purple colour is like no other flower. When I had my hotel I always used to pick some lavender twigs and put in the guest rooms - very appreciated from my hotel guests. I have a small lavender hedge along the fence in the garden. I thought I would make some biscuits using this lavender sugar. So I made some sugar yesterday and will be making the biscuits later today.

Recipe: Amount:

10 twigs of lavender

2 dl caster Sugar

1 Baking sheet


Method:

Put the baking sheet on the kitchen counter and rub the twigs between your hands so that the buds fall down on the baking sheet. Pour sugar in a jar or container and add the lavender buds. Stir well and cover with cling film or lid. Leave for a day. Ready to use.

Good Luck.


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When I was young I visited Iran many times. My parents lived in UAE and we took trips to close by countries. Once we visited Shiraz and Isfahan and stayed at an amazing hotel called the Sha Abbas. I remember it well because of its beauty and amazing architecture.

Sekanjabin har it's origin from Iran and is a refreshing drink for those hot sunny summer days.

Recipe:

2 dl water

2 dl sugar

1/2 Appel cider vinegar ( this can vary depending on how sweet you want your syrup)

2 twigs of fresh mint

Method:

Put water and sugar in a saucepan and simmer for 10 min. Add the vinegar( you might want to add more) and simmer another 7 min.

Put the mint leaves in the syrup and leave with lid on for approx 10 min. Then remove the mint and pour syrup into a clean bottle.

To serve - fill a glass with ice, 2 tbs oif syrup and fill with water and fresh mint leaves. Enjoy.

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Donna Hay is an Australian book and magazine author who does beautiful presentations and fantastic recipes.
This beetroot and chocolate muffin I found in one of her magazines and made my version.



Recipe: Oven: 160 c Amount: 8

Muffins

3 eggs
3/4 dl brown sugar
1/2 dl cocoa powder
1/1/2 dl almond flour
1 dl buck wheat flour
1/2 tsp vanilla powder
2 tsp baking powder.
1 dl yoghurt

1/2 dl maple syrup

2 dl grated beetroot ( 1 large raw beetroot)


Topping
6 pitted dates
1 tsp coconut oil
1 dl espresso
2 tsp peanut butter

Put all ingredients for the muffins in a mixing bowl and mix together. Pour into paper muffin houlders and bake in oven for approx 25 min.

Let cool.

Blend the ingredients for the topping in a blender and spread out a spoon full on each muffin. Top with shaved coconut.

Enjoy.


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Visited our local farmer “Gröna Fabriken” and bought organic strawberries. They also have dill, chives, potatoes and lots of other goodies. Will spend a lot of time there this summer. Doesn’t get much fresher and the taste is of course outstanding.

Hade some burrata in the fridge and made this delicious lunch. The difference in mozzarella and creamy burrata is enormous. So look for a good burrata and make this super easy and delicious dish. 

Recipe: Amount: 2 portions

1 burrata

2 tbs olive oil

2 tbs Crema di Balsamico

Fresh mint

Salt & Pepper

Place the burrata in the middle of serving plate. Slice the strawberries and place around the burrata. Drizzel balsamico and oliv oil over topping with some fresh mint. Simple and easy. 

Enjoy.

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If I hade to choose one dish – it would be hummus. I love it and all its variations. But I always stick to my simple and yummy version. Make sure to always have some tins or cartons of chickpeas at home.

Serve with carrots, nachos or what ever you prefer.

Recipe: Amount: 2 portions

1 tin or carton chickpeas

2 garlic cloves

salt/pepper

1lime wedge

½ dl of rapeseed oil

1-2 tbs of water

Sesame seeds for garnish

Put all the ingredients in a blender and blend until smooth - adding water if needed. You want to get a nice and smooth texture. Put into serving dish topping with a drizzle of oil and sesame seeds.

Enjoy

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When visiting Stockholm I always try to make a stop at Pom&Flora in Vasastan. It serves the most delicious and healthy food. They are open for breakfast/brunch or a lunch.

They serve a gorgeous open sandwich with Dukkah. Dukkah is a mix of nuts, seeds and spices that’s often found in Egypt and other middle eastern countries. Like most recipes there are 100 ways to make Dukkah. This is my version and just a guideline for you to make your favourite.

Recipe: 

Oven: 175 Celsius Amount: 1 jar

2 dl hazel nuts

1 dl almonds

1 tsp salt

2 tsp grounded coriander

2 tsp fennel seeds

2 tbs sesame seeds

1 tbs grounded cumin

1 sheet of baking paper

Method:

Put the hazelnuts and almonds in a lined baking tray with baking paper. Roast in oven for approx. 15 min, add the sesame seeds and roast another 5 min and last add all the other dry herbs and roast another 3-4 min.

Take baking tray out and leave to cool. Find a nice jar or container to put your Dukkah in.

When the nuts/seeds and spices are completely cool blend together in a blender - but not to much as you want the crunch left in the nuts. Put into jar/container and store.

Your can add your Dukkah to salads, meat and fish. Anything you prefer.

Good luck and enjoy.

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