Coffee granita with Kahlua liqueur #183

This is not a tapas at all and it probably would feel weird to serve it like one, but it is great to serve right after some delicious tapas! It is very easy to make, all you will need is some good strong coffee, a bit of sugar and your freezer. In my recipe I added a little bit of Kahlua liqueur to make your party be just a tiny bit more entertaining, if you´re not a fan of alcohol then simply just exclude it, it will still taste great. Also, if you taste the granita before it is frozen don´t be afraid if it seems to strong or sweet, you won´t feel the flavors that way once it is frozen. Good luck.

Coffee granita with Kahlua liqueur 

4 parts strong brewed coffee or espresso, warm
1 part sugar
1/3 part Kahlua liqueur

This recipe is made in parts, so simply change to however much you´ll need, like cups, tablespoons, liters.

Combine the coffee with the sugar and whisk until the sugar has dissolved, add the liqueur. Pour the liquid into a wide container that will fit in your freezer, use something plastic and check if it fits before filling it with the liquid. Let it sit in the freezer for about one hour, then remove and scrape the ice that has formed using a metal spoon. Return to the freezer and repeat the same process a few more times. Once completely frozen, serve in glasses.

If you want to prepare this for another night you can freeze the whole thing right away and once it´s time to serve scrape and then serve, it requires some extra muscles but it will work fine.


Calamari salad with sesame seeds, fennel, cucumber & chili #182

Hello, it´s time for some calamari, this time I am serving it in a salad with Asian flavors. It is fairly simple to make, the base is chopped cucumber, fennel and seared calamari and then I added toasted sesame seeds, cilantro, sesame oil, chili and some seaweed. 

The salad keeps for a few hours in the fridge so it is a good dish to have prepared beforehand, also if you´re serving guests who are not big fans of calamari it is a great way to learn to like it since it´s not the dominant flavor of the dish. Some people don´t like the texture of calamari either and since it´s chopped and seared it is not so noticeable.

Calamari salad with sesame seeds, fennel, cucumber & chili

calamari, fresh or frozen
sesame seeds
fresh red chili
sesame oil
dried wakame seaweed (can be found in most Asian food stores)
olive oil
salt, pepper
fresh cilantro
fresh lime

Chop the calamari into cubes and sear in a frying pan with some vegetable oil, season with salt and pepper. Once cooked add the calamari to a bowl and dice the cucumber and slice the fennel and add to the bowl. Dice the chili and cilantro and add together with some olive oil, sesame oil and lime juice.

Bring water to the boil in a pot and add some dried wakame seaweed, let it simmer for one minute, discard the water and rinse the wakame in cold water, then chop the seaweed and add to the salad.

In a dry pan roast the sesame seeds until they are golden, once done add to the bowl and combine all ingredients, adjust flavors using oil, salt, pepper and lime if necessary. Be a bit careful with the chili since it takes a while for the flavors to come forward.


Porcini mushroom risotto with Parmesan & thyme #181

Porcini or cepe mushrooms are one of my absolute favorites and when the season is right you can find loads of them here in Sweden. Whenever I get my hands on fresh forest mushrooms I go with a classic recipe like pasta, risotto, a mushroom toast or serve them as a side for meat dishes but I almost always keep the additional flavors classic. This time that meant Parmesan cheese and thyme with mushrooms in a creamy risotto. 

Porcini mushroom risotto with Parmesan & thyme

arborio rice
fresh porcini mushrooms (the recipe of course works fine with other mushrooms as well)
shallot onion
dry white wine
olive oil
Parmesan cheese
fresh thyme
chicken or vegetable stock
salt, pepper

Select the best looking mushrooms and set aside, these will be used for decoration later. Chop remaining mushrooms into cubes. Finely dice the garlic and shallot onion. Add onion, mushrooms and garlic to a pot or sautese with some olive oil. Cook the mix in the oil until it is soft on low heat, season with salt and pepper. Add the rice and let it cook for a few minutes then add a bit of white wine and let it reduce until almost dry.

Add the stock a little bit at the time and keep stirring while the rice cooks, when the rice is almost cooked through add grated Parmesan cheese, a few leafs of thyme and a bit of butter and set aside. Roast the sliced mushrooms in a pan and season with salt and pepper. Stir the risotto and season if necessary, if it get´s to dry add a bit of water. Add the risotto to a plate and the add the sliced fried mushrooms, shave some Parmesan on top and a more leafs of thyme. Serve!


Mexican corn with cilantro, chipotle & Parmesan cheese #180

Mexican corn is quite a new discovery for me but I fell in love at first bite. I have never had it in Mexico but got to try some in California this summer and have been trying to reproduce the same experience here in Sweden since then. 

I can´t say I´ve come close enough to what I had in California but it still is a great tasting corn. Luckily we are in the middle of the season for fresh corn here so there are plenty to get in the stores for everyone to enjoy.

I parboil the corn and then brush it with a little bit of oil, grill it and then smear it with a combination of mayonnaise, sour cream and cilantro and then grate Parmesan cheese and sprinkle a little bit of salt and ground chipotle on top. Serve some lime wedges on the side. This is my version of Mexican so far, hope you´ll like it!

Mexican corn with cilantro, chipotle & Parmesan cheese

fresh corn
vegetable oil
sour cream
fresh cilantro
ground chipotle
Parmesan cheese

Remove the outer leafs of the corn and then parboil for half a minute, brush with vegetable oil and a little bit of salt and then grill on high heat. Combine equal parts sour cream and mayonnaise and add chopped cilantro and a pinch of salt. 

Once the corn is grilled smear it with the cream and put on a plate and then grate Parmesan cheese on top. Chop some more cilantro and add with some ground chipotle on top. Serve warm with lime wedges on the side, good luck!


Eggs and soused herring on crisp bread #179

Eggs and soused herring on crisp bread? Well this is a very Swedish appetizer that is commonly served on Smörgåsbord, Christmas and Easter but can and are served year round. The main ingredients are soused herring that is a mainly Scandinavian type of pickled herring (read more on it here), boiled eggs, chives and red onion. The Swedish name for this type of herring is "Matjsesill" but you can also use Swedish anchovies that is called "Ansjovis" this is however very different from the Mediterranean anchovies.

Now for the name, it´s called "Gubbröra" in Swedish which pretty much translates to "Old man´s mess", not that mouth watering for your weekend appetizer is it? Well that is why I called it eggs and soused herring on toast. 

Now for the ingredients, there are loads of variations on this dish, some use soft boiled eggs, mayonnaise, creme fraiche, sour cream, different types of onions and even other herbs like dill. The recipe below is my version of it so feel free to experiment with the flavors.

I like to serve it on a crisp bread that is common in Sweden called "Knäckebröd", it´s a non sweet crispy bread mostly served for breakfast or instead of fresh bread for soups or smaller dishes. If you can´t find any then a dark rye bread is good as well.

Eggs and soused herring on crisp bread

I usually don´t write measurements for my recipes but since you most likely haven´t got a clue I will this time, I written the ingredients in parts form so use as much as you plan on serving.

8 parts boiled chopped eggs
4 parts chopped soused herring (discarded from the pickling liquid)
1 part chopped red onion
1 part chopped chives
1 part mayonnaise
1 part creme fraiche
Crisp bread or rye bread for serving

Combine all ingredients, season with pepper, if you think it´s lacking salt then use the picking liquid from the herring instead of regular salt.