We did a recipe during our paleo month in January that we never posted. It is a healthy porridge - perfect for lazy Sunday mornings. Top it with whatever you feel like. We used freeze dried strawberries and roasted & regular coconut flakes.
Pleases 2 tired porridge eaters
1 dl (1/2 cup) coconut flakes
1 tbsp almond butter
1 medium banana
0,5 dl (1/4 cup) almond milk
0,5 dl (1/4) cup walnuts
2 tbsp flax seeds
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
This is how you make paleo porridge
Set your oven to 150 degrees C. Roast the coconut flakes for a few minutes until they turn brown. Pay close attention, as they will be done in almost no time.
Unless you buy almond butter, you make it easily yourself. A handful of almonds and a teaspoon of neutral oil like rapeseed or sunflower together in a blender is all you need. Blend the almonds until smooth, then add oil until desired consistency. Set aside for now.
Mix walnuts and flax seeds in a blender and pulverize them, before you add the roasted coconut flakes and continue blending. Finally, add the banana and almond milk and all the spices. Make it into a smooth puree and pour into a pot.
Heat the pot to medium. When it's boiling you add the almond butter. If the consistency gets too thick, just add more almond milk. Taste to check the salt level is ok.
Decorate as you please. Bring the bowl of porridge back to the bed and continue lazy Sunday.
About 35 minutes outside of Stockholm city, in the area Djursholm, lies a small restaurant called YOLO. The name means, as you may well have guessed, "You Only Live Once". The philosophy is that you should threat yourself with something good a little more often. A philosophy we feel that we manage to live up to quite well ourselves. This restaurant became our favorite of the entire Stockholm trip, simply because the flavors were exceptional, the presentations were interesting and fun and the staff were super friendly. Thus, we would like to share all the dishes from this place with you.
We highly recommend that you take the subway out here if you find yourself in Stockholm. If our advice is not enough, then you will be happy to learn that the Swedish king, aka "Knugen", also loves this place. If it is worthy of a king, then it is worthy of you. Besides having Jonas Lagerström as head chef, the famous Swedish chef Jonas Lundgren is also involved in the concept and development of Restaurang Yolo.
In case you didn't know; March 25th is Waffle Day! This is a Swedish tradition which has begun to spread to other countries. So, if you ever needed an excuse to make delicious waffles, now's your chance. We wanna share with you the recipe that Anders uses to make these super crispy and buttery waffles packed with flavor. It is a recipe that has evolved through the years, drawing inspiration from a vast number of sources, spanning all the way from his great grandmother up until most recently the "cooking chemist" Hobbykokken. The clue is to add a lot of ingredients which contribute to making the waffle batter filled with air, allowing for a fluffy inside while the outside gets crispy.
100 g sugar
2 dl 200ml buttermilk (skummet kulturmelk, kulturmelk eller kefir in Norway)
2 dl 200 ml organic whole milk
2 tbsp sour cream from Avdem Gardsysteri
150 g melted butter
2 dl 200ml Farris or other sparkling water
350g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence or vanilla sugar
1/2 tsp cardamom
Brown cheese from Heidal
Jam. We used Aronia gel from Lutro in Vitro
Smoke and a pancake? Cigar and a waffle?
In a kitchen machine,or by hand for you gym rats out there, whisk together the eggs and the sugar to a kogel mogel (eggedosis). Add the vanilla essence if that is what you are using. If you use vanilla sugar add it with the dry ingredients in stead. Continue to whisk in the buttermilk, whole milk, melted butter and sour cream, but leave the Farris until later.
Mix all the dry ingredients together in a separate bowl. Sift the dry mix into the liquids in 2-3 rounds and incorporate it well. Finally whisk in the Farris on slow speed.
Now, if you wanna be really nerdy, and you got an Espuma by hand, you can use that to add that final extreme level of air to the batter. Fill the Espuma, load the bottle with N2O, shake and refrigerate for 30 minutes.
If you haven't got an Espuma, or don't even know what the hell we are talking about, just place the bowl with the batter in the fridge for 30 minutes. Once it has risen slightly you are ready to cook up some waffles.
A final tip of advice; don't stack waffles. Waffles get soggy if you stack them. Make happy waffles. Waffles are happy when they are single. Single, and ready to mingle with some butter - straight up. Or butter and brown cheese. Or sour cream and your favorite jam.
I was born and raised in Peru, a great culinary country that also happens to have the biggest Japanese community in Latin America. If you grew up in Peru you would know the term "Nikkei". It is the Japanese immigrants and their descendants. This meeting of cultures in Peru resulted in the wonderful "Nikkei cuisine" - a fusion of Japanese and Peruvian food. The dishes and ingredients of Peru are combined with those of Japan and prepared in accordance with the methods of both kitchens.
On Sunday, Anders and I attended the "Nikkei Evening" at restaurant Aymara. The restaurant, which we have written about before, is actually a Latin American restaurant - and not strictly Peruvian like it has been portrayed. However, this night was dedicated to Peru and Japan in combination. Rodrigo Belda & Kim Daniel Aronsen from Aymara teamed up with Jonathan Romano from Jonathan Sushi, as well as Record Vinimport. Rodrigo told us we can expect more of these mashups of cuisines and meetings of different restaurants during the year. We are looking forward!
You might have made risotto, but have you ever made "byggotto"? This is a Nordic twist on the Italian classic, made with barley (bygg in Norwegian). Barley needs a little bit longer cooking time than risotto, but other than that, is is pretty similar.
400 g SALMA
200 g barley rice
1 liter chicken stock
A handful of dried chanterelles
1 small shallot, finely chopped
2 cloves of garlic, minced
1 glass of white wine
50 g Røros butter
50 g parmesan cheese, grated
Salt & pepper
Stir like your life depended on it...
Prepare everything "mis en place" before you start. Bring the chicken stock to a boil in a separate pot. Let the dried mushrooms soak up some of the water, before you take them out. Heat a pan, add oil, and once it's medium warm you add the shallots and garlic. Allow them to become slightly transparent before you add the barley rice. Leave it for a few minutes until it is transparent too, then pour in the white wine. Let it reduce to about half. Now you start adding chicken stock, one ladle at a time. Stir well in between. Keep adding chicken stock and stirring for about 30 minutes until the "byggotto" is al dente.
Once the rice is at your desired consistency, toss in the butter and parmesan and some salt & pepper. Place a lid on the pot and leave it for 2 minutes or until you are done frying the salmon. Rub the salmon with salt and pepper. We fried the salmon about 1,5 minutes on each side in a sizzling hot pan. That should leave the core still juicy and rare. Serve the salmon on the "byggotto" and sprinkle fresh oregano around it.
If you are reading this blog from time to time we hope you enjoy our recipes, and get inspired by our travels and tips on where to dine. To follow our adventures more closely you can add "TwoFoodiesEat" in Snapchat for live updates, and follow @kleinjinx and @andershusa in Instagram where we post more frequently. To get reminders on new blogposts that are up, check Two Foodies Eating on Facebook and Instagram.
We love Oslo for the great coffee shops all over town, from Supreme Roastworks and Tim Wendelboe in Grünerløkka to Fuglen in the city, Mocca in Frogner and Java at St. Hanshaugen. However, Stockholm definitely has its share of decent brewing spots as well. These were our favorite stops for that sweet caffeine rush in the capitol of Sweden.
Drop Coffee near Mariatorget in the district of Södermalm is maybe the most well-designed coffee bar in Stockholm. Everything from the sign over the door, to the unique square boxes they use as packaging for their coffee looks beautiful. Since our last trip to Stockholm they have changed their brewing method from V60, and they now do Kalita in stead.
Johan & Nyström
Literally around the corner from Drop Coffee, about 50 meters in distance down the road you find Johan & Nyström. Johan & Nyström is sort of for Sweden what Coffee Collective is for Denmark. They have several locations, and they have expanded even to Helsinki. Each cup is still brewed with care, though.
Kafé Esaias is a small café in a relative off location near Tegnérlunden in Norrmalm. It is a perfect spot to waste a few hours, just people watching from the window, while you enjoy their espressos, lattes, chemex or other black brews. Make sure you also try the baked goods like the cardamom buns or canelés, and if you are really hungry you can get one of their mouth watering grilled sandwich loaded with melted cheese. Try the Reuben with sauerkraut or the more classic Croque Monsieur. They do not roast their own coffee, but in stead they buy it from other Swedish roasters like Da Matteo in Gothenburg. However, as for their brewing skills few places can compare. We actually had our favorite cup of coffee from the trip in this place, an excellent Chemex brew by John Dester.
John at Esaias tipped us off about Café Pascal, so we had to check it out. We took a stroll through the small park Tegnérlunden with beautiful surroundings, walked up to Observatorielunden, yet another pretty spot, and arrived at a buzzing café in the midst of the lunch rush. Everything on the menu looked tempting, but since we had already eaten a bit we simply had a V60 and a croissant. The croissants were too tempting not to try.
You have probably used giblets from a duck or chicken to make a broth, but do you ever cook with the gizzard, liver or heart as main ingredients? We find these parts incredibly tasty, and we think more people would if they tried it. Our favorite restaurant in Oslo, Pjoltergeist, often serves amazing dishes with duck hearts prepared in various ways. Go try it!
I ordered some duck gizzards from Anni's Pølsemakeri and decided to cook them in duck fat. I have never made gizzards myself, but I really wanted Anders to try this dish that I know from my grandmother. Cooking something new and awesome gets me excited about cooking in general.
4 duck gizzards
1 jar of duck fat (you can get it at Gutta på Haugen)
2 garlic cloves
2 small aubergines
2 large shallots
little gem lettuce
extra virgin olive oil
white balsamic vinegar
salt and pepper
Here's how you quack it down
Rinse and dry the gizzards, then rub them with oilve oil, salt, thyme and garlic and let them soak on that for some hours or overnight. Gizzards can be a bit chewy if you don't prepare them the right way, but with this method they will become tender as any other confit.
Slice the aubergine in thin discs and let them rest in salty water. That way you stop the oxidation, and also prevent them from absorbing too much oil when you fry them later.
Heat your oven to 100 degrees C. Pour the duck fat in an oven safe form. Leave it 2 minutes in the oven until the fat melts and then take it out again. Rinse the gizzards of excess marinade and place them in the duck fat. If the fat doesn't completely cover the meat, add some more olive oil.
Cook in the oven for 1,5-2 hours depending on how "bloody" you like them. I made them medium and not medium-rare this round, so next time I will only leave them 1,5 hour. Let them rest 15-20 minutes before you slice them. You eat the meat only, so cut away the chewy, non-meaty parts.
Heat a pan with extra virgin olive oil, and sear the aubergines on both sides until they are golden. Cut the onions in half and let the fry on the flat side until they get slightly burned. You want that burnt flavor!
Anders made a great vinaigrette to complement the gizzards. It consisted of 3 parts extra virgin olive oil to 1 part white balsamic vinegar, 1 tsp of Dijon mustard and some salt and pepper.
Serve with little gem salad, spinach, the aubergines and onions and drizzle vinaigrette all over.
Pair it with a Barolo and enjoy.
The 14th of March, or 3-14-15, was the only pi day of our lives. Unless you plan to live to 2115 that is. We could not let the opportunity pass to make a pie this day. Since we had some canned apricots from Gutta på Haugen it was an easy choice to make an apricot pie.
A big jar of apricots (or 8-12 fresh ones)
6 big fresh plums
50 g sugar
4 tbsp flour
1 tsp cinnamon
1/2 tsp salt
Juice of half a lemon
For the pie crust:
300 g flour
170 g unsalted butter
170 g cream cheese
2 tbsp sugar
1/2 tsp salt
3 tbsp heavy cream
Start with the pie crust. Mix the dry ingredients in a kitchen machine. Dice the butter and cream cheese and leave them in room temperature. Incorporate them one by one into the flour mix on low speed in the kitchen machine. Stop the machine after the last cube is added. It should look like a crumbly dough. Pour in the heavy cream and let the machine run on slow speed for a few seconds until it is all soaked up. Scrape it out of the bowl with a spatula. Make two equal sized, flat discs from the batter. Cover in plastic wrap and refrigerate for at least 1 hour.
While the dough is in the fridge you can prepare the apricot & plum filling. Cut the apricots and plums in half and remove the stones. Add the lemon. Mix all dry ingredients together and sprinkle them over the fruit, folding them to make sure all sides are covered. Set your oven to 225 degrees C.
After at least one hour in the fridge the dough should be ready for use. Dust your kitchen surface with a little flour, and roll the first disc to make it fit a 22 cm (9 inch) pie form. Roll the next disc slightly bigger, about 24-26 cm. If you wanna make a lattice top like us you slice the entire thing with a pizza slicer into about 14 equally sized strips - roughly 1,5 cm each.
Fill the pie crust with the fruit filling. Line up half the strips over the pie. Fold half of them back and start making the lattice pattern by folding every other strip back, add a new strip, fold them back, fold the other half back, add a new strip, and so on... Use a fork to pinch the edges down, as shown in the picture.
Brush the entire top with 1 whisked egg. Pop in the oven for 20 minutes on 225 degrees C, then reduce to 180 degrees C and bake for another 30-35 minutes. Pay attention; if the crust gets burnt too fast cover it with some aluminum foil.
Happy pi day and enjoy the pie!
When we were invited to the Michelin event we decided to make a full Stockholm weekend out of it. Stockholm is an amazing food destination! There are so many great food spots to visit, and it was extremely hard to choose just a few to fit into our short foodcation. We were lucky to get to stay at our good friends Charlotte & Tom's place, and they also joined us for some of the dining experiences. Thank you, guys!
We'll share the highlights from our trip here, but check back later for another blogpost dedicated to our favorite coffee spots and one featuring the entire meal from Restaurang Yolo. Coming up!
The Flying Elk
The Flying Elk is the sister restaurant of two-Michelin-star restaurant Frantzén. It is a gastropub that serves rustic food. Check out their "frunch" on Saturdays and their special burger on Sundays.
We found this great breakfast spot, not to speak of amazing pastry spot, thanks to our friend enfoodie. Wienercaféet is a French style café with marble and gold decorations and pastries in all imaginable and unimaginable shapes and forms.
To our knowledge Råkultur serves the best sushi in Stockholm, and certainly the best sushi we ever had. Most of the menu items include ingredient combinations we haven't seen any other place. It is highly recommended to have a seat at the bar counter in front of the kitchen, so you can watch the chefs work their magic.
Charlotte & Tom took us to the monthly event "Out of Office" at the historical and majestical saloon Berns. Somewhat spontaneously we decided to drop by Berns Asiatiska for a quick nibble before our meal at Oaxen later. After all, Stockholm's playboy number one, Joachim, had recommended their dim sums as well.
Oaxen Krog & Slip is actually two restaurants and should be very happy with the new nordic Michelin Guide. The now two-Michelin star Oaxen Krog only serves a tasting menu, so we decided to keep it more casual and check out the Bib Gourmand spot Oaxen Slip in stead. We did not regret that decision! Little did we know that we would taste the best tartar we ever had, and end up eating a pig's head!
Anders had planned most visits to the last detail, but managed to miss that Adam & Albins matstudio did not serve lunch in the weekend. Alas! It will have to be for our next visit. Thus, we ended up at another very good alternative; Taverna Brillo. A place known for their great baking skills.
We get a lot of our restaurant tips from the people we follow on Instagram, and Restaurang Yolo is certainly no exception. It's doubtful we would ever have come across this place by chance, as it's located a good 30 minutes outside the city. Although it is extremely difficult to choose, Yolo is our favorite restaurant from the trip, simply because of the most rememberable flavors. We'll be making a dedicated blogpost for this place to be posted later, with all the dishes. Here's a teaser...
So, you don't think we have time for anything but food?
Well, that is wrong! We definitely find time to enjoy the time in between restaurant and café visits. One of the things we like to do is to walk in beautiful areas and look at pretty things. Like this view of the city from Södermalm.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...