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Archive for the 'FOOD EVENTS:' Category

Colourful cookies and cupcakes

Thursday, October 11th, 2012

In January I had the honor to bake for a Red Cross charity event for separated refugee children (i.e. children that have arrived in Sweden all alone without any relatives). I wanted to bake something colourful for the kids, something that would make them smile. So I baked lovely spiral cookies and also mini cupcakes that I donated to the event. I never saw the kids as I only left the cookies before the event started, but they were supposedly very popular. I used this recipe at Sprinkle Bakes for the cookies and my own recipe for the mini cupcakes. I had so much fun baking and I hope to do this more times.

David Chang, microbiology and fermentation.

Wednesday, March 28th, 2012

Some weeks ago I had the honor of attending a fun cooking event at Electrolux with chef David Chang, the owner of Momofuku. He has been awarded with the White Guide Global Gastronomy Award and thus visited Sweden during a couple of days. The Swedish chefs Magnus Nilsson, Mathias Dahlgren and Sayan Eriksson also participated in the cooking event. The event was a bit special since the theme was microbiology and fermentation. David Chang held a presentation about his work in the Momofuku lab where they experiment with fermentation and different kinds of molds…

Already during the presentation we each received a plate with fermented rice and barley and three kinds of miso (pine nut, almond and pistachio). It actually tasted really good. The presentation was very interesting and David Chang is a great speaker.

Afterwards Magnus Nilsson spoke about fermentation at his restaurant and we got to try a couple of dishes.

Above you can see how crowded it was in the Electrolux kitchen (the Swedish culinary team actually practices here). From left to right you can see Magnus Nilsson, David Chang, Sayan Isaksson and Mathias Dahlgren. Standing on the opposite side of the table, in stripes, is chef Klas Lindberg who won the prestigious title “chef of the year” in January.The whole event ended with lots of scrumptious food served by the Swedish culinary team. Delicious!

Swedish television filmed the event, and you can see a short 5 minute program below. Most parts are in English. You’ll be able to catch a glimpse of me (dressed in orange) and also my fellow food blogger Anne.

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Saveur’s list of 55 great global food blogs

Friday, September 30th, 2011

This morning I was amazed by the news that Saveur has included my blog in their list of 55 great global food blogs. I feel extremely honoured and surprised to be listed along with all the professional and fantastic food blogs on the list. Thank you Saveur!

Win an iPad cake and a real iPad!

Tuesday, March 8th, 2011

You probably remember the cool iPad cake that I received a while ago? Now you have a chance of winning one of your own, and if you win the cake you have 25 % chance of winning a real iPad!!! My birthday is soon coming up so I when I got the competition offer it was too good to refuse. I hope you’ll enjoy it. However the competition is only open for Swedish residents. I’m very sorry about this, but it would be hard to post a cake abroad :-) Therefore instructions will follow in Swedish:

    Vinn en iPadtårta!

    Motivera varför du skall vinna en iPad-tårta!
    Den bästa motiveringen vinner en iPad-tårta!! Jag väljer den motivering som jag anser är bäst. Jag skickar dessutom tårtvinnarens motivering till Arla, där den sedan tävlar mot 3 andra tårtvinnare från andra bloggar med chans att vinna en iPad 3G 16 GB. Om du vinner tårtan här på min blogg så har du med andra ord 25 % chans att dessutom vinna iPaden.

Regler:
*Skicka din motivering med email till acatinthekitchen (snabel-a) gmail.com (glöm inte att inkludera din address så att Arla vet vart tårtan/iPaden skall skickas). Alternativt kan du kommentera här under (postadress tar vi i så fall via email, så glöm inte att skriva din emailadress som givetvis inte kommer att publiceras här).
*Du måste vara bosatt i Sverige.
*Om du bor för långt från Stockholm så får du istället ett presentkort på ditt lokala konditori till ett värde av 500 SEK.
*En jury från Arla bestämmer vem av de fyra tårtvinnarna som även skall vinna iPaden.
*Ev. vinstskatt betalas av vinnaren etc.
*Tårt-tävlingen avslutas torsdagen 10 mars kl. 19.00 kl 23:59.

Happy Easter!

Sunday, April 4th, 2010

A very happy Easter to all of those who celebrate. In Sweden Easter is mainly celebrated on Saturday, and in Poland today on Sunday. Yesterday we went to church with a small basket of food for the traditional blessing of Easter food that is common for Eastern European catholics. We had lamb racks for dinner and today we’re having an Easter “smörgåsbord” with both Polish and Swedish dishes.

Lunch with René Redzepi and Landbrug & Fødevarer

Monday, February 22nd, 2010

I’m basically in Copenhagen every week lately and one of few days in Stockholm I was invited to a lunch arranged by Landrug & Fødevarer, earlier called Danish Meat Association. They had a PR lunch here in Stockholm and had invited René Redzepi, co-owner and chef of Noma, to cook the food. At Noma they focus on food and local ingredients from the Nordic countries, and as René said during his presentation you would for example never find mango on the menu but instead something local. René and his crew prepared 4 dishes for us. All with Danish pork and all very tasty.

First we had savoury aebleskiver. I guess you can easiest describe aebleskiver as doughnut holes or fluffy round pancakes. They are normally served sweet, like this recipe that I’ve posted earlier. These however were filled with pork rilettes and dusted with some kind of vinegar powder instead of the custom confectioner’s sugar.

The second starter was very danish: flaeskesvaer, crispy pork rinds. They had a “Noma” touch and were powdered with lingonberry powder. To this we got a lovely smoked cheese dip.

Next was pickled vegetables and bone marrow served with a very tasty sauce made of roasted ribs. All vegetables were pickled in different marinades. For example the yellow beets were pickled in elderflower marinade.

The last thing we got was slow roasted ribs glazed with hazelnut and mustard seeds. René encouraged us to let out our inner child and eat it with our hands. However I think I and Anne were the only ones doing so :-) The ribs were absolutely the best dish and I had to text my husband saying that I’m now converted. Yes, because I wasn’t that fond of ribs earlier, but these were amazing!

It was an extremely nice lunch, the food was delicious and René was very friendly and had a very nice presentation on Noma and Nordic food. There was also a short presentation by Landbrug & Fødevarer. I still haven’t been able to book a table for dinner at Noma, but hopefully I’ll be lucky one day and until then this lunch will be remembered as a small teaser and preview.

Article in SvD – behind the scenes

Saturday, March 7th, 2009

Screen shot from the online version of SvD Min Helg. copyright SvD

A few weeks ago I was asked together with Lena and Anne to create a menu for International Women’s Day. Our recipes were published yesterday in the national newspaper SvD (Min Helg) and can also be seen online at Tasteline together with photos and a interview. The pdf-version of Min Helg can be downloaded here. Unfortunately it’s only in Swedish.

The dishes we created for the menu are the following:
*Pomegranade martini with hazelnut and olive cantucci.
*Serrano rolls with lemon and pepper filling sprinkled with fried capers (one of the dishes we won with at the Swedish home chef of the year competition).
*Beef marinated in balsamic vinegar served with a blue cheese, apple, aragula, walnut and avocado salad.
*Rasperry Eton Mess (raspberries marinated in rhubarb syrup, whipped cream, vanilla ice cream and meringues).

After creating and discussing recipes with Anne and Lena we were invited to the SvD/Tasteline kitchen to cook the food so they could take photos of us while we were cooking and of course the food. We had a great time together and it was fun to watch the photographer in action. Below you can see some of the photos I took when we were finished with the food. And of course no weird sprays or chemicals were added to make the food look better on the photos. The photos taken by the photographer that were published can be seen at Tasteline and in SvD Min Helg.

Alice at Tasteline is pouring ice cold martini.

Pomegranade martini with hazelbut and olive cantucci.

Photographer Katja is brushing some oil on the serrano rolls as they dried out.

Alice is re-arranging the fried capers.

Katja can finally start taking photos of the serrano rolls.

Alice is putting a final touch on the main course while Linnéa, also from Tasteline, is watching.

Main course, beef and salad. And it’s not red wine in the glass but glögg (sweet mulled wine)!!

Katja is taking photos of the dessert.

Raspberry Eton Mess.

Daring Bakers: Tuiles

Thursday, January 29th, 2009

Tuiles with bilberry sorbet.

Today you’ll find over 1000 blog posts about tuiles as it’s Daring Bakers time again! This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Honestly, I didn’t really think I would make this month’s challenge as the last week has been crazy. But then I realized that I missed the November and December challenges, so tonight in the very last minute I decided to take some time for the tuiles! I was hoping that the baking would decrease my stress levels and improve my mood but it didn’t . I didn’t bother making butterflies, I just made simple cups that I filled with a scoop of bilberry sorbet. I wasn’t very impressed with the tuiles, but F thinks that they are delicious and insists that I should make them in summer and serve them with ice cream.

    Tuiles
    (from “The Chocolate Book” written by Angélique Schmeinck)

    Yields: 20 small butterflies/6 large (butterflies are just an example)
    Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

    65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
    60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
    1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
    2 large egg whites (slightly whisked with a fork)
    65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
    1 table spoon cocoa powder/or food coloring of choice
    Butter/spray to grease baking sheet

    Oven: 180C / 350F

    Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
    Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

    Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

    Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

    If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….