To make a delicious fish soup is not so difficult as you might think. Many times I use good quality frozen fish. And some garlic bread on the side makes it even more delicious.
Try and experiment with what you have at home.

Ingredients Amount :4 persons.

500 gram of frozen fish in cubes.
400 gram of good quality peeled prawns
2 generous tbsp of tomato paste
1 yellow onion sliced and diced
2 garlic gloves sliced
3 dl of white dry wine
2 1/2 dl of cooking cream
5 dl of fish stock
Chill flakes
Cayenne pepper
Salt & pepper
Olivoil
12 pre boiled small almond potatoes ( or what ever potatoes you have at home)
Chives for garnish.

Method:

Using a large saucepan add olivoil and the yellow onion, garlic, tomato paste, chill flakes on medium heat. Stirring so it doesn't burn. Add the wine - and then fish stock. Simmer on low heat. Season with salt/pepper and cayenne. Add the cream and the frozen fish. Leave on very low heat. Takes about 7 minutes for the fish to get heated through.

Bring out the 4 serving dishes. Place the pre cooked potatoes and a pile of prawns on each
plate. Serve a generous amount of fish a soup into each plate. Garnish with som fresh chopped chives. Ready to serve.
Some garlic bread is nice to have on the side.
Enjoy.

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The Swedish chef Tina Nordstrom had a TV program where she visited famous celebrities around the world. On one show she travelled to Ibiza and cooked for Carolina Gynning and made this dish called Larb.

Since then my entire family is hooked on this dish. Like I say to my teenagers who workout and want to try and eat healthy “it’s high in protein and low in fat”. It’s fast easy and quick to make.

Recipe: Amount: 4 portions

2 dl jasmine rice

½ kg chicken mincemeat

3 tsp chilli flakes

3 tbs fish sauce

2 limes zest and juice

1 lime divided into 4 wedges

1 large shallot

1 lime grass

2 garlic cloves

Rapeseed oil

Fresh cilantro

Red cabbage

1/2 diced fresh mango

1 avocado sliced

Fresh mint

Method:

Put the rice in a dry frying pan and roast until golden brown - takes about 10 min. Stirring or shaking the pan all the time as it can burn easy. Put a side to cool.

Chop the lime grass, shallot, and garlic put in the frying pan on medium heat adding some rapeseed oil. Add the chicken mincemeat, chilli flakes and the fish sauce. Cook on medium heat. You want the meat to cook and not fry. Put ½ of the rice in a mortar and pound away until the rice is like a powder. If you do not have a mortar then you can use a blender. Add the rice powder to the chicken together with the zest and limejuice.

Chop the cilantro (saving some for serving) adding this to the larb.

To serve place some chopped red cabbage in a bowl and some other salad leaves that you prefer then add the larb topping with more cilantro, mint leaves, some slice of avocado, mango, lime wedge and some of the fried rice.

Hope you will enjoy. Good Luck.

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I get so impressed when I find how easy some recipes are and how quick it is to make a delicious meal. No excuses. Found this one on Jamie Oliver's instagram. I did a few alterations but basically the same. The colour of this dish is so beautiful. It's important that you season generously. And the topping of cheese is optional but does give the dish the extra bite to it.
Good luck.

Ingredients:

5 Leaves of Cavalero Nero Cabbage
Spaghetti
Feta cheese
Parmesan cheese
Salt & Pepper
Lemon zest
2 large garlic cloves
Pasta water
Olive oil



Method:

Bring the pasta water to boil adding a generous amount of salt. I have learnt that the water should be as salt as the Mediterranean.
Add spaghetti. After 5 min add the garlic cloves and Cabbage into the spaghetti saucepan and boil for another 5 min.
Take out garlic and Cabbage and put into a blender. Take approx 1 1/2 dl of the pasta water and adding the Cabbage, olive oil, salt, pepper 1 dl of grated Parmesan cheese and blend until smooth. And then strain the pasta from the remaining water ( the pasta should as you know be aldente) and return pasta to saucepan adding the gorgeous green and creamy sauce. Stir and toss making sure the pasta is covered.
Serve a generous amount of pasta on a hot plate topping with crumbled feta cheese and grated Parmesan cheese and some lemon zest. A splash of olive oil to make it deliciously tasty. Some freshly ground black pepper and you are set.
Super easy super quick and the colour is amazing.
Different. I did not have feta in my fridge so that's why you can't find it in my pictures.
Enjoy.

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Have never found the perfect way to get these little beauties crispy - until yesterday.
It's such a huge difference when they are not soggy. And this method can be used with plain potato fries as well.
So follow the instructions carefully and you will also be eating delicious crispy fries shortly.


Ingredients: Oven: 230

2 large sweet potatoes
Rapeseed oil
Tin foil
Starch (potato flour)


Method:

Start by cutting the end of each potato and then peel each potato. Then cut into 1/2 cm thick fries. Try and get them as even as possible. No rush and mind your fingers. When this is done place them in a bowl of cold water and leave for approx 30 min. Then rinse a couple of times. Now it's important to get them completely dry. So lay them out on a clean tea towel and pat them with some paper kitchen towel to get all access water off.

When completely dry place in a clean plastic bag adding 1 tsp of starch. Shake carefully to cover the fries with the starch. They should only be covered in a thin layer of starch.
Cover a baking tray with the tin foil making sure that you use the back of the foil ( matt side) facing up. Drizzle some rapeseed oil on the foil and using a baking brush - brush out the oil covering the baking tray completely with the oil. You should only have enough oil to cover the foil.

Now you place the fries on the tray making sure that they are not touching each other.
Bake for 10 min and then bring out and turn each potato and place back in oven for another 10 min approx.
Open oven door and leave them in the oven for another 5 min.
Take them out adding salt and they are ready to serve. Good luck. And enjoy.


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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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