Min mat, min trädgård, mitt hotellprojekt


April 2014

No time to cook – Dont want to..


There are days I really don’t want to cook, could be it just feels boring or could be that the inspiration is totally gone and the  “Have I ever really come up with anything worth eating” feeling comes around.

This is the time for a little Ahimsa towards yourself and find another solution. Lucky me to have found This company. Founded  in 2012 by private chef Allan Wyse and global food entrepreneur Eric Bruun Bindslev. Sharing a mission to empower more people to savor the best organic, local and seasonal flavors from the comfort of home. The technique they use is Sous – Vide.  Just take a frozen bag of your choice from the fridge and put it in simmering water for 10 minutes. Cut open and pour on a plate

You by everything on line and get it delivered straight to your door when in the Hamptons.$10 for a soup, $15 for an entrée and $5 for a side, one bag per person. You can even subscribe to it and get a weekly delivery (lot of bags for a family of 6…)

 I tried the “Very green soup” and it was truly good. It reminded me at bit about nettle soup made of the first baby nettles early April. I really felt it is made by love. You can fool anyone and pretend you did it yourself if you want. We had it as an appetizer and shared a bag – all smiles!

Who is it for?

Me or “quick meal of high quality when no time” or for the person who never cooks wanting to keep a healthy diet. Or for the busy summer family in the Hamptons. Or for the Hampton summer family returning to the city late Sunday night needing a bite when back home type….


Sara’s fried rock shrimps and Sunday morning in the Hamptons


It was such a lovely morning out here today. (The kind of morning I would have loved to share with my sisters, damn you for being so far away)  We biked up for an early Soul Cycle class and after that (As If that wasn’t enough biking) took the bikes again to This place  in Wainscott to buy shrimps for dinner. Very inspired by what Sara made the other day.

There will for sure be a smell of frying in your kitchen, but if you can stand that and have a good hood – This is so worth it! (And not complicated)

Start by peeling 1 lb. (450 g) of Rock shrimps or 1 lb. of medium sized regular shrimps.  Pat them dry.

The batter: Simply stir together 1 cup of flour, 1 egg yolk, ½ tsp. salt, ½ tsp. baking soda and 1 cup of beer in a bowl. Set aside for 20 minutes.

Do a chili mayo in a bowl that is big enough to toss fried shrimps in. I took 1 cup of mayo and added what I had at home. This day it was a chopped clove of garlic, 1 tbsp. of sweet chili sauce, 1 tsp. of Sriracha sauce, 1 tsp. of ketchup, some dried chili flakes and a dash of salt. It shouldn’t be hot sweaty hot, just medium tasty hot if you understand what I mean?

Prepare plates pretty with fresh spinach, thinly sliced red onions, some beans that you just give a quick boil, eventually some chopped mint leaves, chives and a sliced radish.

If you like me, don’t have a fryer in your kitchen, you just take a good sized saucepan (A “pasta size” one will work fine) and heat a oil that is good to fry in. I would say that you need oil up to 1 inch high (2.4 cm)  As always be careful when frying at home, have a lid close by to cover if it would become necessary. 

Put the shrimps in the batter and fold them around so they are completely covered and put them one by one in the hot oil. Fry until golden. Depending on the size of the saucepan, you can maybe fry 10 at the time. Lift them up and put on a paper towel.

When all are done just toss them around in the chili mayo and then on top of the prepared plates, close your eyes and



For how many ?

I pound is around 30 medium sized shrimps – good as a main for 3 persons or as appetizer for a bit more.



I started the day after the Easter party with taking a small head of cauliflower and 2 medium sized peeled potatoes. Cut them up roughly and put in sauce pan. Add around 2 1/2 cup of (6,5 dl) vegetable broth and 2 tsp. of salt. Boil under lid until tender. Add 1 cup (2,2 dl) of heavy cream and move it all to your Vita Mix (or other blender) Run until soft and creamy. Let cool in fridge and so, the major part of this dish is made in 20 minutes.

Then we took the car and headed to Montauk to get breakfast. The sun was shining and Montauk was almost deserted, except for someone dressed up as a white Easter bunny. Walking around and looking scary. Some days you just go to love this town. Showing itself from its most pleasant (unique, rough, sleepy and fun) side. I immediately wanted to spend the summer there.

Just bike around between all the fun places; Buddha Berry, Happy bowl, Crow’s Nest. (You find places in Montauk not to be seen in any other part of the Hamptons) Pick up some groceries, stroll to the beach, go hiking, cooking strawberry jam from strawberries picked at the farms – Imagine 4 weeks to be able to re load all batteries and have time to just do nothing but relax and just be. It is what it should be about – have a good life.

We had breakfast at This place, Local, organic fun and healthy, wraps, salads, smoothie’s, Kambucha. On a nice day just order to go and head over to the beach just a few steps away.

 Before serving, taste and eventually ad some salt. If it is too thick you can add some vegetable broth or heavy cream. I served the soup in a glass, with a spoon in it and topped with bleak roe, chives and small squares of golden fried brioche bread. There are of course other things you can use – Roasted pumpkin seeds, crispy bacon,  a small tartar of scallops, cilantro, red onion and lemon. Or maybe something with curry, cauliflower and curry is one of the best combos I know


ImageThere are certain things that have a special place in “the food part” in my brain – Corn is one of them. I can day dream about the day when the corn arrives to the farm stands out here; Just on the cob with butter and salt or chilled corn soup,roasted corn, corn puree, corn ice cream (this is a must try to do if you haven’t)

Corn muffins is a fun change from the scones thing as an afternoon treat, for breakfast or, or to dip in a chili. If you really want a “Southern sweet treat” try it with whipped honey butter… They also give me a kind of Easter feeling.

Corn muffins with Jalapeno and walnuts

You will need 1 cup cornmeal, 1 cup all – purpose flour or Gluten free flour. 1/3 cup white sugar, 2 tsp. baking powder, ½ tsp. salt, ½ cup corn oil (or canola) 1 beaten egg and one cup milk. 1 diced jalapeno and some chopped walnuts. This will make around 24 delicious mini muffins!

(1 cup = 2.3 dl, 1/3 cup = 0.7 dl, 5 oz. = 140 g) These muffins is also easy to make gluten free, just change the all – purpose flour to gluten free

Set oven to 400 F (200 C) and prepare paper muffins cups.(or nonstick silpat forms if you have) Mix all the dry ingredients in a bowl (skip Jalapenos and or walnuts if you want) Add milk, oil and the beaten egg. Put the batter in the paper cups and bake for around 10 minutes. In the meantime beat 5 oz. (125 g butter with an electric mixer, when fluffy and white ad 1 tbsp. of honey.

On Saturday we are having a lunch/dinner in the afternoon. I really don’t know how we will make room for all 21 guests in our mini house. These corn muffins will be on the table. I in vision everyone together at a long table decorated with a yellow table cloth, ranunculus in different colors in different vases, asymmetric all over the place and a huge old fashioned Easter egg filled with, still warm corn muffins and honey butter on the side. Afternoon become evening and everyone happy after some Rosé, good food and a successful egg hunt for adults, teenagers and children





Easter in the Hamptons and whipped Panna Cotta


Time to plan for Easter and an eventual Easter Party next Saturday. Egg hunting for everyone and then maybe nettle soup, lamb roast on the grill, seller aioli, roasted fennel, green salsa, asparagus, creamy eggs, brown butter and finally a reinvented Panna Cotta

I have a strange relationship with Panna Cotta, on one hand it is the easiest thing you can make for dessert and you can flavor it with anything you feel like; on the other hand it has been the most seen dessert at every conference hotel in Sweden a couple of years ago. You could say that the Panna Cotta reputation has been bad in my world for a while.

Then I had it at this this place.  I have been writing about Il Buco before, and theirs is simply to die for. So soft and creamy and served with a little aged Balsamic on to (they also have another genius desert.  A small drinking glass with homemade vanilla ice cream that the servers just pour a small (hot) espresso over when serving – Affogato.  As always, the simple things in life…

I have been trying to figure out how they can get it so soft and creamy, and after trying several different methods, I have concluded that they simply whip it.

Whipped almond Panna cotta

For 6 persons you will need 2.2 cups ( 5,5 dl) of heavy cream, 2 vanilla beans, 3 gelatin sheets  or equivalent in Agar Agar, 3 tbsp. sugar, 3 tbsp. Amaretto,  some  fresh raspberries, and  some cookie crumbs. Choose gluten free if you want.

Start by soaking the gelatin in water for around 10 minutes.  Open the vanilla bean and scrape out the seeds.  Add to the cream along with sugar.  Heat it up to the boiling point and then turn off, before actually letting it boil.  Take up the soaked gelatin sheets and squeeze the water out.  Add to the cream and stir until dissolved.  Add the Amaretto and pour into a bowl.  Let cool slightly and cover with plastic that you make small holes in.

(To cover will prevent the Panna Cotta to get the yucky rubbery top. The wholes will prevent it from being ruined from condense) Leave in fridge for a minimum of three hours.

In the meantime it is another Saturday at the hotel. The difference today is that everyone is happier and seems to have thrown off a heavy winter blanket that has been covering us all. Even the dogs (always dogs here) seem happier. Just had the most gorgeous one year old, Bouvier de Flandres  in the lounge hanging out with his older and meaner friend, the Cavalier King Charles, who suddenly decided that he owns the place. (Not very appreciated by the “city woman, looking very important,” checking in and being barked at for like two minutes…..)

Before serving, beat if fluffy and soft, by hand or with an electric mixer.  Take glasses (whisky size is perfect) bottom with some raspberries, then some Panna Cotta, cookie crumbs and Panna Cotta again.  OR; Just the Panna Cotta, it is certainly good enough on it’s own.





American Hotel



I am in love with this hotel. The name, the building, the outside porch to havea long lunch on while looking at people walking by, the flowery flatware and antiquated beautiful roses in vases, reserved older male waiters in black and white.  A feeling of sophistication since long gone….. and also a liberating feeling of totally not following any kind of trends.

When it comes to actually having dinner there you don’t leave with the above feeling intact.. It is acctually not very inspiring at all. Before I have found the food to be “ok”. The other day it was, whithout going into details, just a very sad story. We were 5 persons and had 3 courses each. The lamb main course was good, the rest of it should never had been served. Besides the food issues, the servers were constantly missing in action.

So If and when you pass this hotel, have a glass of wine on the porch and then head over for dinner at This place instead. The brunches are super

And when anyway  in Sag Harbour – Don’t miss to go to Provision for stocking up with everything you need of organic, vegan, gluten free, vegetables and other fun products such as yoga mats, magazines, soaps, detergents, candy, vitamins, dog food – Whatever you need for your healthy everyday life.



Halloumi and Vin Rosé…


After an inspiring Saturday with a bunch of bloggers and social media pros (Imagine how many posts to  Instagram and Twitter they produce in one hour..)wine tasting at Wölffer Vineyards, getting guests of on bikes, that never has been on one, and various other normal tasks it is time to think about dinner and preferably something to pair with this year’s rose from Wölffer  (I think I liked it better than last years or is it just the longing for spring that does that?) If you are passing – go get a case to be on the safe side.

Yes Yes I know, halloumi is a strange cheese. From Cyprus and usually a mix of goat and sheep milk with a  rubbery feeling of it.  I love it and it makes me think of those hot summer evenings when you really don’t need to eat much….

For the salad you need:  1.5  cup of couscous and 1.2 cup of Vegetable broth.  1 avocado, ½ red onion, 2 big kale leaves, roasted raw cashews, eventually some raisins, roughly chopped plain parsley, olive oil and  lime juice.

For the grilled Halloumi you will, besides one or two packets of cheese, need  1 small red chili fruit, olive oil, chives, red onion and mint leaves.

Bring the broth to a boil, add the couscous and turn of the heat. Cover with a lid and let stand for 10 minutes. Take the lid of and air the couscous with a fork so it doesn’t get sticky. Let cool off in room temperature.

Chop red onion, the kale, and mint leaves and and fold it into the couscous (Time for the raisins also if you want them)  Ad pressed juice from 2 limes and a couple of tbsp. of a good olive oil as well as some sea salt. Top with the parsley and chopped cashew’s that you have roasted in a dry cast iron pan for a couple of minutes.

Cut the halloumi in “medium thin” slices. Heat up olive oil in a cast iron pan and fry the halloumi until brownish. ( I like it when it is kind of hard fried and as said –  Rubbery)  Add ½ a finely chopped red onion. A piece of a chopped red chili and a handful of chopped mint leaves and chives. Sprinkle olive oil and some sea salt on top,

Serve on a nice plate and garnish with some mint leaves







After an inspiring Saturday with a bunch of bloggers and social media pros, wine tasting, dinner with friends, crocuses coming up in the lawn, getting Miss USA off on a bike, recommending restaurants to for tonight for a Swedish couple staying a couple of days, selling a Attling necklace it is time to think about dinner and preferably something to pair with this year’s rose from Wölffer Vineyard’s  I think I liked it better than last years or it is just the longing for spring that does it.

If you are passing – go get a case to be on the safe side.


Blog at

Up ↑

%d bloggers like this: