Food, wine and everything in between
Homemade potato gnocchi 🍝
With a slow simmered tomato sauce, mozzarella, homemade basil pesto and parmigiano 🧀🌿🍅
If you have not tried making your own gnocchi this is your sign! Incredible difference between the store bought and freshly hand made. Light fluffy pillows of heavenly goodness. Will definitely not be the last time I make this 🤤
On tonight's menu! 🥔🍝
I have owned a gnocchi board for probably 7 years, thinking that one day it will come in handy when I try making gnocchi from scratch, today was that day.
Chocolate chip cookies 🍪👨🏻🍳
Easiest and most delicious cookies ever! This is a recipe you want to save if you like sweet stuff and have 45min to spare.
Make these and become an instant hero in the eyes of everyone who tries them! 🦸🏻♂️
Ingredients for 10 cookies:
110gr of butter
1 large egg
90gr dark brown sugar
65gr granulated sugar
5gr vanilla sugar
165gr flour
1tsp baking powder
3/4tsp salt
200gr dark chocolate
Flakey salt to garnish
Instructions:
Melt and brown the butter in a small skillet, transfer to a large mixing bowl and let it cool down. Add all the sugar and whisk until homogenous. Add the egg in the same bowl and continue beating until light and fluffy.
Mix all the other dry ingredients together in a separate bowl and combine with the rest of the ingredients until homogenous. Finally incorporate the chopped chocolate and mix until evenly distributed.
Form 10 equally sized balls of the dough and bake 5 per baking sheet in a 180°C oven for 12-14 minutes.
Once removed from the oven, sprinkle lightly with flakey salt and let cool completely.
Best enjoyed with a glass of cold milk or a coffee.
Judging by my feed, I'm not a big fan of sweet stuff, but these cookies were just SO easy and SO delicious that I can't stop baking them! Browning the butter and sprinking with flakey salt in the end really takes them to the next level.
Sunchoke 🌻
Confit sunchoke, cauliflower cream, herb oil and roe.
Simple, easy and delicious!
Artichoke 🌼
With 63°C egg, chanterelle & truffle cream, fried sunchoke and jamón iberico.
Absolute flavourbomb of a dish, if you have not tried making artichokes at home this is your sign! Artichoke is generally a very underrated but insanely delicious vegetable. It can be a bit tricky to find here in Finland but if you do, give it a shot! Perfect seasonal vegetable to get creative with while waiting for the asparagus season to start 🌱
Toast Lapland 🦌🌲❄️
Butter fried dark ryebread, horseradish cream, cold smoked reindeer, pickled fennel, crispy shallots, microherbs and roe 🎯
Absolutely fantastic toast for any occasion! This is a recipe you want to save for your next get-together!
Kimchi 🇰🇷🌶️🥬
If you have not made or tasted kimchi yet, this is your sign to make it!
It is a traditional korean fermented product containing napa cabbage, carrots, spring onion and daikon radish. The veggies are fermented for a few days in an aromatic sauce consisting of ginger, garlic, korean chili flakes, asian pear, dish sauce and other spices.
It is delicious on its own and can be eaten together with just about anything 🍽️
Let me know in the poll if you want the full recipe 📝
Crispy thai caramel pork 🍖🌶️🔥
Succulent pork in a sweet, tangy, hot and aromatic bomb of an umami sauce, served with a bowl of steamed koshihikari rice. Absolute game-changer of a dish!
Tortilla de patatas 🥔🧅🥚
Simply can't have enough of this simple yet mindblowingly delicious dish! If you have not tried making this yet, now is the time. You only need four ingredients:
5-6 potatoes
2 large yellow onions
6 eggs
Olive oil
Preparation:
Peel the potatoes and onions. Chop the onions into medium siced cubes and slice potatoes into even half circle slices, about 2mm thick. Fry in a pan with olive oil for 15-20min or until soft. Drain and save the oil, set aside.
Once the onions and potatoes are done, combine them with 6 beaten eggs in a mixing bowl and salt to taste.
Pour the mixture into a frying pan with some olive oil, and level out the omelette in the pan. Fry on low heat (4 out of 9 on my hob) for about 3-4min depending on the thickness of the omelette.
Once the omelette is a little bit cooked around the edges but the center is still jiggly, flip it using a large plate or cutting board and fry it on the other side for about 2-3 minutes.
Once cooked, flip it on a serving plate. Serve with some toasted bread drizzled with extra virgin olive oil and enjoy!
There are three keys to making the perfect tortilla:
1. Don't let the potatoes develop any color while frying, and frying in olive oil is a must!
2. Make sure to salt the tortilla quite generously. An undersalted tortilla makes me cry.
3. Do not overcook the tortilla. The center of the tortilla should be soft and creamy, not cooked all the way through.
Bao buns 🌶️🥓🌿
With chashu style pork belly, kimchi mayonnaise, pickled white onion and cucumber, coriander, and fresh chili.
What an absolute explosion of flavours! No limits to how many of these I could eat ❌
Arròs negre 🥘🦐🐙
A "black" version of paella with squid, prawns and fresh shrimps. One of the few seafood dishes that are actually in my opinion better paired with red wine than white, due to the incredibly strong and dark flavours from the seafood stock and sofrito used in the recipe.
Weekend dinner 📝
Thanks to our guests for joining us for a lovely dinner 🍽️🍷🕯️
Glögg sour 🎄🍸
Hottest recipe for the upcoming holiday season:
4cl Glögg concentrate
4cl Gin
4cl lemon juice
1 egg white
1 large icecube
Combine the liquids in a coctail shaker and shake for 10-15 seconds, add the ice and shake until ice cold, 15-20 sec. Pour into a nice glass and top with some dried citrus and enjoy!
Eggs benedict 🥚🐟🍞
Toasted sourdough levain, lettuce, cured salmon, poached egg, hollandaise and chives.
Perfect weekend breakfast. Do yourself and your loved ones a favour and make this beautiful breakfast/brunch for them tomorrow!
Preparation:
Get some delicious levain from and some cured salmon from .
Cheat's hollandaise: melt 100gr of butter in a pot and keep hot. In a cup, add 2 egg yolks, a pinch of salt, a sauit of lemon juice, 1/3 of a teaspoon of dijon mustard and a pinch of cayenne. While mixing the ingredients in the jar with an immersion blender, slowly pour the hot butter in while mixing on high speed. Keep warm until serving.
To poach the eggs, bring water to the boil together with some salt and vinegar, swirl the water around to make a small whirlpool and gently crack in the egg. Let sit in the hot water bath for 3-4 minutes before serving.
Cut some chives and assemble the toast with lettuce in the bottom, followed by cured salmon, the poached egg and the hollandaise. Finish with a dusting of pimentón, chives and some flakey salt.
Give it a go!
Smoked beet 🌱
November is almost here which means it is time to say goodbye to most seasonal domestic vegetables except our beloved root vegetables!
What better way to celebrate the world class roots than a starter with beet as the star? Such a versatile and delicious root - especially when smoked or pickled!
Steak Sunday 🥩🔪
Local beef fillet with the last harvest of vegetables from the garden. Finished with a bordelaise sauce.
Scallop 🦪
With sandefjord sauce, chive oil and roe.
A festive and delicious way to start any dinner. Pair with a glass of sparkling and enjoy
Salmon sashimi 🐟🌶️🌿
Salmon marinated in aged soy with yuzu and aromatics. Topped with roe, chili and coriander. Served with a bowl of japanese Koshihikari rice.
Incredibly fast, easy and delicious! I could eat this every single day.
Wild mushroom croquette 🍄🦌
Wild seasonal mushrooms, creamy game sauce, charred cavolo nero, lichen and lovage oil.
One of my favourite ways of eating mushrooms is croquettes! Every bite tastes like the deep forest. Crispy creamy deliciousness!
Warm autumn salad 🍂🥗
Selection of grilled garden vegetables and plants with green beans and chanterelles. This ultra seasonal dish is perfect as a starter, side or as a dish on its own. Sprinkle with chopped smoked almonds for some crunch to finish and enjoy!
Showing each ingredient some love by cooking and seasoning them to perfection will result in interesting textures and new flavours!
Local beef fillet 🥩
With carrots and mushrooms from the garden, cauliflower puré and bordelaise sauce.
Incredible flavours in the local produce in this dish. When handling ingredients of this quality, simplicity is key. Perfect for a part of a larger tasting menu type of dinner.
Don't be fooled by my instagram, I sometimes eat (or spend 3hrs cooking) pizzas. How did I do ? 🍕
The whitefish season has begun!
Finally the whitefish are swimming closer into shore and filling our boats with wonderful fish and even more delicious roe.
Even though the fish itself is a real world-class delicacy, there is something so special about the roe. A strong taste of the sea mixed with a pleasant freshness of fish makes it one of my all time favourite ingredients to use.
What is your favourite way to prepare whitefish? 🐟
*k
Chanterelle pasta 🍄🍝
With homemade tagliatelle, butter, garlic, parsley and parmigiano reggiano.
I simply can't get enough of all the delicious mushrooms in the forest!
A mushroom pasta cannot get any simpler than this, five ingredients and completely exploding with amazing flavour.
To prepare this, shred the chanterelles into thin strips, fry in a dry pan until all moisture has evaporated. Add a good k**b of butter (don't be shy here) and some super thinly sliced garlic. Fry for a couple of more minutes until the garlic is soft and fragnant. Ladle in a couple dl of pasta water together with the pasta and rigorously stir around addind a small handful of parmigiano reggiano as you go.
When the sauce is nice, loose and emulsified, add a handful of finely chopped parsley and serve together with more cheese and an earthy red wine.
Make sure to give this one a go!
Whitefish and its roe 🐟🥚
From the sea to the plate in less than 6h, that is what I call fresh fish!
First whitefish of the autumn season ended up cured on a bed of fennel, cucumber, horseradish creme and herbs together with the roe. Works fantastically as a starter for a nice dinner.
Humbled by the amazing ingredients I have around me to cook with!
*krom
Tortilla de patatas 🥚🥔
If you have not tried to make this delicacy yet, this is your sign!
Ingredients:
5-6 potatoes
4-6 large yellow onions
6 eggs
Salt
Olive oil
Preparation:
Peel and slice the onions and add them to a pot with olive oil. Caramelize on low heat for 30-50min. Set aside.
Slice the potatoes into even half circle slices, about 2mm thick. Fry in a pan with olive oil for 15-20min or until soft. Drain and save the oil, set aside.
Once the onions and potatoes are done, combine them with 6 beaten eggs in a mixing bowl and salt to taste.
Pour the mixture into a frying pan with some olive oil, and level out the omelette in the pan. Fry on low heat (4 out of 9 on my hob) for about 3-4min depending on the thickness of the omelette.
Once the omelette is a little bit cooked around the edges but the center is still jiggly, flip it using a large plate or cutting board and fry it on the other side for about 2-3 minutes.
Once cooked, flip it on a serving plate. Serve with some toasted bread drizzled with extra virgin olive oil and enjoy!
There are three keys to making the perfect tortilla:
1. Don't let the potatoes develop any color while frying, and frying in olive oil is a must!
2. Make sure to salt the tortilla quite generously. An undersalted tortilla makes me cry.
3. Do not overcook the tortilla. The center of the tortilla should be soft and creamy, not cooked all the way through.
Trout 🐟
Local self-caught wild brown trout, carrots from the garden, summer onion, fennel and mashed potatoes.
When it comes to salmonoids, it does not get better than wild trout/arctic char. The mild, delicate and fine flavour accompanied by the lower fat content makes it mindblowing.
Harvest day 🥕
First carrots pulled from garden and oh how sweet and flavourful they are! Can't wait to cook with these beauties 🤩
Gnocchi 🥔🍝
With chanterelles, browned butter, toasted hazelnuts and fresh thyme.
Rainy and autumny day calls for a hearty and earthy plate of gnocchi goodness! These flavours melt together so incredibly well together, pair with a glass of nice red wine and take it to the next level!
Done in less than 20 minutes and perfect for weeknights and weekend dinners 🍽️🕯️
Grilled steak 🥩🍽️
60-days dry aged local entrecôte, roasted new potatoes, broccolini and red wine sauce.
Sometimes you just really crave a good steak, and for me, keeping it simple is the trick! With so few components on the plate, quality is key.
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