Baking failure

You can´t be on top of everything everyday and it is okay to fail. I did that today. So instead of presenting a recipe of a cake for the weekend on the blog today I bring you flowers instead. Almost the same, right??

When your mind is trying to tell you that something is missing from the cake, it is probably right. Discovering the flour on the counter when you are just about to put the cake in the oven is not very good. Adding the flour and putting the cake in the oven for a second time only to then realize you forgot turning the oven on is also bad. So I gave up and went out for a walk instead to clear my head. It is not a good idea trying to multitask when tired and stressed.

So enjoy the beautiful flowers and have a great weekend and I will be back on monday with lots of pictures from the harvest festival!





Öland harvest festival

This weekend I am leaving Stockholm with some friends for a trip to Öland and the annual harvest festival. I hope it will be a weekend of good food, fun and that the weather is on our side, you never know in Sweden when it´s fall.



The Öland Harvest Festival – Ölands Skördefest – has attracted many visitors from its first year in 1997 and has grown to become Sweden’s most popular harvest festival. The festival revives an ancient farmers’ tradition of celebrating Michaelmas, marking the end of the growing season, when the harvest was collected and the animals were taken inside for the winter. This was followed by a Michaelmas feast and Michaelmas markets, where the newly harvested products changed hands. The Öland Harvest Festival is based on this tradition and is a showcase for the island’s fine cuisine, innovative culinary products and rich culture.
Orange pumpkins symbolize the Harvest Festival. Pumpkins have become so prominent on the island during the Harvest Festival that a journalist once described Öland as the Kingdom of Pumpkins. During the festival, there are some 900 activities on offer spread across the island from the lighthouse Långe Erik in the north to the lighthouse Långe Jan on the southern tip of the island. These activities attract well over 200,000 visitors each year. The islanders generously open their doors and invite the public to village celebrations, culinary adventures, markets, art exhibitions and many other events.



How to make your own croutons

Here is how you can make your own croutons to your own liking and taste. It is very simple and do not take very long either. Impress your friends and family with your own twist and serve freshly made. Here is how you make it.

Preheat your oven to 300°F  (150°C).

Cut the crust off from 4-6 slices of bread (day old bread is better then fresh, but if you are in a hurry  or don´t have old bread, fresh works fine) and then cut them in to cubes.

Put 1/3 cup olive oil in a bowl and then add your seasonings. In the video I used 1 clove minced garlic and 1 tablespoon dried basil and 2 heaped tablespoons grated parmesan. Mix together and pour over the bread cubes, make sure all are coated well. Put the bread on a baking tray and in the top part of the oven for about 10 minutes. Check them now and then and make sure they don´t burn.

Once done take them out and let them cool.

You can put all kinds of seasoning on your croutons like smoked paprika, oregano, onion powder, curry. Don´t be afraid to try something different.









Cheese Doodles – Ostbågar/Ostkrokar



Every so often here in Sweden there is a discussion going on about these tasty snacks. In english they are called “Cheese doodles” but in swedish we debate about what to call them, “Ostbågar” (cheese bows) or “Ostkrokar” (cheese curls). And when should they be eaten? When they are straight from the bag or the day after when they are chewy and tough.

So fellow Swedes, I ask you this: * Ostbågar or ostkrokar?
* Fresh out of the bag or tough & chewy?

Is this a Swedish “thing” or is it the same in your country?

Asian influences

Since my first trip to Hong Kong I have been more and more inspired by asian influences in both cooking and cookware. So today when I woke up after a short nap (working nights requires naps) I took the train in to Stockholm city and found this amazing asian store with lots of food and cookware. I was in heaven! For some time now I have been secretly dreaming about getting a authentic wok / stir fry pan and I found the perfect one in this store and different knifes, cleavers and other items that I have absolutely no room for in my tiny kitchen but will certainly buy anyway. So leaving with only a rice spoon, some colorful chopsticks and sauces I will be back for my beloved wok now that I finally found it.





Fresh vegetables

Is there anything better then picking your own fresh vegetables from your own garden? Eating it straight from the plant and knowing how it has been grown and no chemicals.

Sadly so do I live in a small apartment with no possibilities for a plant of any sort so I use my parents house and “steal” their vegetables instead. But one day I will have my own garden and will be able to plant all kinds of fruits and vegetables.


Sugar peas freshly picked




Stockholm food week

If you live in Sweden and love food, check this out! Stockholm food week has officially begun! If you are in the mood for good food, great music and a amazing atmosphere this it where you should go the next couple of days. I am a bit bummed that I won´t be able to go this year because of work but hopefully I can go next year instead.

Hötorgshallen means Haymarket in English and is a food hall in the middle of Stockholm where you can enjoy food culture from all over the world. Here you can buy Turkish hamburgers, spoil your lover with a Toast Skagen and a glass of white, find delicacies from both Italy and Peru, and of course traditional Swedish food. You will find Swedish-German-English-Polish-Finnish sausages, good ice cream, luxurious Asian food, halal lamb, freshly caught fish, roasted vegetables, homemade bread, freshly squeezed juices and delicacies you did not even know about


Wednesday 20/9,  10:00 am – 18:00 pm
Thursday 21/9,  10:00 am- 18:00 pm
Friday 22/9,  10:00 am – 19:00 pm
Saturday 23/9,  10:00 am – 16:00 pm


sthlm fw2017