Friday, 22 May 2015

Swedish Midsummer supper club

The midsummer feast is a tradition in Sweden, so I'm hooking up with Stockholm supper club host and chef Linn Soderstrom to put on a celebratory event in London at The Underground Restaurant. At midsummer, one eats herrings, cooks over a fire and eats strawberry cake. Doesn't that sound wonderful? This will take place in the garden, weather depending.

Home made aquavit

Pickled herring or Matjes herring (with sandal wood) with potatoes, chives, red onions and sour cream (gräddfil)

Egg halves with creamy yolks and topped with mayo and kalix roe

'Skagen röra' (shrimp, mayo, dill and a little horseradish) on toasted rye bread

Home-cured Gravad lax and mustard dill sauce

Potato and asparagus salad with fennel flowers and pollen

Home made butter
Crisp bread

Whipped cream wild strawberry cake

20th June, Kilburn, London. Tickets are £40 BYO Buy your tickets at this link here. Starts at 7.30pm till late.
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Thursday, 21 May 2015

Ten minute egg and cress spaghetti recipe

This recipe took mere minutes to make. In fact as long as the packet of spaghetti takes to cook. (I always recommend buying spaghetti with a lengthy cooking time, around 11 minutes.) It's a luxurious mid-week supper option.

Egg and Cress Spaghetti recipe

Serves 4-6

500g pack of good quality dried spaghetti (De Cecco for instance)
Sea salt
300ml tub of full fat creme fraiche
80g jar of red lumpfish roe or salmon roe
1 punnet of cress, snipped (Americans! a punnet is a small plastic tray)
100g of finely grated Vasterbottensost Swedish cheese (optional, makes this dish even richer)
Freshly ground pepper (white or black)

Prepare a large saucepan of boiling salty water over a high heat. Put the spaghetti in and cook for a minute less than the specified cooking time. Pasta continues to cook during the draining process.
As soon as the pasta is cooked, drain it, put in back in the still warm pan and tip in the full fat creme fraiche, mixing it (do this quickly while the pasta is very hot). Then add the roe, tossing the pasta in the sauce. Add the cheese if you desire.
Serve into bowls and sprinkle with the cress and the pepper.

Monday, 18 May 2015

Boiled orange upside down cake recipe (gluten-free)

I heard about this cake, a "boiled orange" cake from Diana Henry on Saturday Kitchen a couple of weeks ago. As I knew I had a marmalade 'secret tea' planned, this intrigued me. The bottom is made from boiled oranges and almonds. I added the thinly sliced caramelised oranges at the base and flipped it over. It made a moist, original cake.

Boiled orange upside down cake recipe (gluten-free)

For a 26cm cake tin

For the cake:
2 oranges, whole
3 eggs
200g caster sugar
300g ground almonds
1 tsp baking powder

For the topping:
2 oranges, thinly sliced
1 vanilla bean, scraped out or 1 tsp vanilla paste
200g caster sugar
100ml water
Big swig of triple sec liqueur or orange cointreau

Put the two oranges, whole, into a medium saucepan and cover with water. Bring to the boil and then simmer for one hour. Then take off the heat, remove the oranges and put them in a powerful blender such as a Vitamix or a food processor and blend.

For the topping: caramelise the orange slices by putting them in a wide saucepan with the sugar and water. Simmer on a medium heat for 15 minutes. Remove from the heat, add the liqueur if desired and leave to one side.

Make the cake by preheating the oven to 170ºc. Mix the eggs, sugar, almonds and baking powder together then add the orange pulp. Grease and flour a cake tin.
Add the orange slices to the bottom of the cake tin, covering the bottom, reserving the syrup. Then pour the cake batter on top.
Bake for 50 minutes. Remove from the oven and let it cool enough to handle. Using a palette knife, run it around the sides of the cake tin. Take a flat plate larger than the cake tin, place it on top of the cake tin and quickly flip it over. The orange slices will be on top. Reduce the remaining syrup if it is very liquid, by bringing it to the boil in a small saucepan. Then pour it over the orange slices, it will absorb into the cake.