Last Friday I went to a food blogging dinner at the tapas restaurant La Cucharacha where 10 of the Swedish food bloggers met in real life: Christopher and Niclas from Matblogg, Ilva from Lucullian Delights / Aglio e Olio (who was on a temporary visit in Sweden), Kinna from Kinnas Blogg – Mormors Mat, Elin, Helena and Maria from Tre Tjejer i Köket, Lena from Koala and Frida from Broccoli . Unfortunately Anne from Anne’s food was ill and there were also more food bloggers that couldn’t come. We had a great evening and it was really nice to meet everyone, especially for me who’s new in town. We discussed all sorts of things, including food of course and we also talked about having a Swedish variant of Paper chef. Unfortunately I still havn’t found/packed up my battery charger, so I didn’t take any photos. But you can see a lot of photos from the lovely dinner at Matblogg .
Archive for February, 2006
The move to Stockholm and all the packing was terrible. We managed to exceed our space in the removal van, but luckily there was enough room for our things anyway so the only thing that happened was that we had to pay some extra money :-) After the removal company had left with all our things we cleaned the apartment and then we took the train together with our cats.
It was really exciting to step into the new apartment even though it was late and we were dead tired. When we came to the kitchen there laid a book about our neighborhood along with a post-it note saying welcome, and also asking us to look in the fridge where we found a bottle of Champagne, two Champagne glasses and a card with warm and welcoming words. I was very touched as I was rather sad being 500 km from “home”. And then I felt bad that we didn’t do anything similiar to our buyers of our apartment in Gothenburg….
During the same day one of our friends had received one set of our new keys so that we could enter the apartment, and he met us with the keys at the train station in Stockholm. Unfortunately he had forgotten the blankets and pillows that we had asked for, as our furniture shouldn’t arrive until the next morning. So we had to sleep on our inflatable bed with our clothes on and our jackets as blankets…
Anyway, I really love the kitchen, I’ve never had such an advanced oven before and I’m fascinated every time I use it. It has a lot of great functions and there’s a display saying what it does in Swedish. The oven is my new best friend :-)
…but we’re moving next week so we’re quite busy.
I’ll post as soon as possible, first out will be a Pannacotta with Apple jelly.
Take care everyone.
Do you also have the same huge amount of spam in your comments? Most of it becomes blocked by my spam filter, but still some spam comes through. Help :-)
I love the taste of Cypriotic Halloumi cheese, it’s salty and lovely. It’s made of goat and sheep’s milk, but it can be done on cow milk as well. I use Halloumi very often when cooking dinner as the cheese has a really high melting point so it’s perfect to grill or fry. And the best part is that it’s very simple to prepare, just slice and fry until it gets a golden colour. Complement with vegetables and you have yourself a lovely dinner, if you want to you can even bread it before frying. But don’t get worried over the small green pieces in the cheese, it’s only Mint.
For a laco ovo vegetarian, Halloumi is the perfect dish to bring to a barbecue. Just slice the cheese and grill it. I always bring Halloumi with me on barbecues and people love to try it and they get really surprised that they actually like it.
Here’s a very simple weekday dinner with Halloumi:
Oven baked root vegetables with fried Halloumi and Pesto
Oven baked root vegetables
Beetroot, Potato, Carrot & Parsnip (or your own favourite root vegetables)
Herbs (choose your favourite)
Peel the vegetables and cut them in wedges. Combine the vegetables with the oil, salt, pepper and herbs in a oven proof form. Bake in the oven for about 30-40 minutes in 225 degrees C (at least in my present oven which is really bad).
Cut the Halloumi in slices and fry in a small amount of butter until it gets golden brown.
0.5 garlic clove
3 handfuls of fresh Basil (leaves picked and chopped)
1 handful of Pine nuts (lightly toasted)
Sea salt and pepper
Extra virgin olive oil
1 good handful of grated Parmesan cheese (I prefer the one that I bought in Rome last summer)
Mix everything in a food processor, add as much olive oil as wanted. I prefer a less “oily” Pesto.