Min mat, min trädgård, mitt hotellprojekt


July 2014

Whipped Ricotta & Strawberry compote in Pound Ridge


Simple as that, this picture is from The Inn at Pound Ridge (Jean Georges latest I believe)  Nice chunky pieces of butter fried sour-dough with whipped ricotta, strawberry compote and olvie oil. This one was a bit to sweet for me, more like breakfast. I am thinking that a bit salt in the Ricotta and a dash vinegar in the strawberries would have balanced it a bit more.

Do the compote I would simmer 1 cup (2 dl) of strawberries on its own with 3 tbsp. balsamic vinegar and 1 tbsp of honey and a tsp of salt for 15 minutes. Let cool.

Whip ricotta 1 cup (2 dl) and 1 tsp. of salt and 2 tbsp. olive oil flutty with an electrix mixer. Put on a nice plate or bowl, top with the strawberries and ad som olive oil around it. Fry some good Sour dough golden in butter or put them on the grill.

Or go to Pound Ridge, the picturesque small village just 1 hr from the city – A perfect Sunday thing to do, and yes, they are open for lunch


Phaseolus Vulgaris and Parmesan butter

Phaseolus Vulgaris and Parmesan butter.

Phaseolus Vulgaris and Parmesan butter

Bonor i korg

Time for the wax beens, theese yellow beans, sweet and tender when you get them fresh from your garden or a Farmers market. Have them raw as a snack, in a salad or quickly boiled  with this incredible good parmesan butter.

Green thumb

Beans are easy to grow yourself – Give them something to climb on, water and a sunny spot and they will be so happy, just like you will.


Lemon & parmesan butter

  • 4 oz (110 g) room temperatured butter
  • 1/2 cup (1,1 dl)  of grated Parmesan
  • Juice from 1 lemon
  • 2 tbsp. olive oil
  • 1/2 tsp. of salt

Mix it all in a blender or beat fluffy with an electric mixer.

Rinse the beans and boil for around 3 minutes in salted water. Drain and put on your best porcelain. Click over butter and flakes of parmesan and serve immediately.



Monday in East Hampton, Soul Cycle & Thai Barbeque salad for lunch

Sas och sallad

So what do you do in East Hampton, and why is it the best place to spend a couple of summer weeks in?  Well, besides the beaches, the climate, the farmers markets, the casual and the very laid back easy life, the uncomplicated way of socializing and meeting – You go to all the fun exercise classes!

You have it all, Soul Cycle, Barry’s Boot Camp and Barre Classes at for example Element’s (and of course the  Yoga, Pilates, Fly Wheel and a regular gym’s)  No one thinks you are strange just because you walk around in yoga pants and flip flops all day (Yes, you are right, there is the fancy side of East Hampton also, but that is not what I like the most) If you stay with us you can walk out to our Shala and enjoy a complimentary yoga class at 9 am every morning before breakfast.


There is something special with these classes. Even though it is kind of corny when you think about the words written on the walls at Soul C. it works and it makes exercise fun. I love the early classes at 7.30, no one have been in the room before so it is nice and cool. Then just enjoy 45 minutes of hard exercise and fun music and leave the room as a sweaty happy person.

Thai sallad

This Thai barbeque salad is a very summery and fresh and easy to do. As a lunch on its own, or a side to for example a piece of grilled tuna.

Thai Barbeque salad

For the salad you will need

  • 1 big carrot
  • ½ daikon
  • ½ cucumber
  • 1 mango
  • ½ green papaya (has to be green and not ripe
  • 1 red chili fruit
  • A small handful of chopped mint and cilantro
  • Juice from 1 lime fruit
  • 1 tbsp. of sesame oil
  • Salt


Slice the daikon, the papaya and the carrot like thin spaghettis, the mango a bit shorter and thicker, the cucumber a bit in between, the chili in circles (take out the seeds). Add the cilantro and mint, pressed lime, the sesame oil and a dash of salt.

For the sauce you will need

  • 1/2 cup (1 dl) Japanese soy
  • 1/2 cup (1 dl) hoisin sauce
  • 4 tbsp. oyster sauce
  • 2 tbsp. mirin
  • 2 tsp. fish sauce
  • 3 tbsp. rice vinegar
  • 2 cloves of garlic
  • 1/5  red chili fruit, no seeds, finely chopped
  • 1 inch (2.2 cm) fresh ginger
  • Black and white sesame seeds (tbsp. of each)

Put the ginger, garlic and all the other ingredients, but the chili and sesame seeds, in a blender and mix until smooth. Add the chili and the sesame seeds. Taste, if you want it sweeter add some hoisin sauce.

Serve the sallad in a bowl and add a couple of the sauce on top. Or the sallad on a plate with the dressing as a dipping sauce on the side.



Weekday pasta dinner with friends and Gotland in my heart


Asa lindstrom Mugg

Want to come over on a weekday family pasta dinner and a glass of Rose? was the text I sent to my friend yesterday at 6.30 PM – I love weekday dinners, no fuss, no planning, just simple good food on the table.

For this vegetarian pasta for 6 you need

  • 1 small aubergine
  • 3 portabello mushrooms
  • 1 yellow onion
  • 2 cloves of garlic
  • 1 small green squash
  • 1 samll yellow squash
  • 15 cocktail tomatoes
  • 1,5 package of good pasta (Spaghetti)
  • Freshly grated parmesan
  • 1 handful of roughly chopped parsley
  • Dried chili flakes
  • Sea salt

Start by chopping the onion and garlic finely and fry in olive oil until soft and slightly golden. In the meantime chop the aubergine, the portabello and the two kinds of squash into equally sized small squares.

gronsaker i gryta

Move the onions over to a pot and fry the other vegetables the same way, a little at the time, in some olive oil. Sprinkle some salt over and move over to the pot also. Add some more sea salt if needed sea and some dried chili flakes to spice it up a bit. Add the tomatoes cut in halfs so they get warm.

Cook the pasta al dente and drain it and add the vegetables and just blend together with 2 big wooden spoons. Sprinkle over the freshly grated parmesan and parsley. Transfer to a bowl and Just put in the middle of the table and dig in, as simple as that.

Weekday pasta

As desert we had a banana bread from Caribbean Patisserie & Grill (Very good,a bit like a Swedish soft gingerbread cake) and herbal tea in my favourite cups from Gotland, the magic island outside Sweden I always long for. I acctually get a heart ache just thinking about it and when lookign at that web site. So many memories from so many summers in Burgsvik, These cups is used in their restaurant for all kind of drinks. Don’t miss if passing!


Banana bread



Swedish Västerbotten Pie and Dan’s Taste of Two Forks

Många kockar The other day we participated in an event called Taste of Two Forks It’s a fun yearly happening that you buy tickets to in advance.The day of you just enter the whole thing, walk around and eat all kinds of good food from a lot of the restaurants out here as well as taste wine from the wineries. For an event like this everyone needs to be prepared to give tasting samples to between 1200 – 1500 guests. The clue is to keep it simple with a minimum of work to be done on sight. We chose to do mini Västerbotten pies with bleak roe sauce. Västerbotten cheese is a Swedish cheese from Västerbotten (Naturally..) in the northern part of Sweden. Strong in flavor, made from cow milk with tiny holes and a granular texture. The legend says that the cheese was invented accidentaly in the 1870’s when a dairy maid in Burträsk was left alone to stir the curd of a traditional cheese. Being interrupted by maybe her lover she forgot about her task to stir the curd other than occasionally, resulting in the birth of the cheese. Västerbotten pie

  • 1 cup (2.25) dl flour
  • 3,5 oz  (100 g)room temperature butter
  • 2 tbsp. cold water
  • 7 oz (200 g)  grated Västerbotten cheese
  • 3 eggs
  • 1 cup heavy whipping cream
  • 1 tsp. salt

Start by blending the butter and flour to a crumby dough with your fingers. Or use a blender. Add the cold water and quickly combine to a dough that clings together and forms a ball. Press out the dough with your fingers in a greased tin flan pan. Put in refrigerator for 30 minutes. Preheat the oven to 400 F (200 c).  Take the pie from the fridge and make holes all over it with a fork. Pre bake for 10 minutes.  Let cool slightly then divide the cheese in the pie shell. Beat the eggs and cream together in a bowl. Add salt and eventually some black pepper and pour over the cheese. Bake for 30 minutes and let cool Västerbotten pies is really a very Swedish thing and even though the pie is probably mostly done to accompany the crayfish in August it is perfect for lunch with a plain salad with finely chopped yellow onion a lot of fresh dill, olive oil and sea salt. For a picnic on the beach or as appetizer with bleak roe, creme fraiche and finely chopped red onions. Whatever – it might be the cheese pie of your dreams! Enjoy Småpajer

Tuna Poke Tacos


Tuna taco

Yesterday I got the cravings for fish tacos – The Tuna poke kind (Poke is the Hawaiian name for a raw salad. The The Ahi poke is made from Yellowfin tuna) So at 3 pm i rushed off the Seafood shop and  bought some very fresh local tuna and at the same time we invited around 15 persons to share it with us, This is how I did it.

Tuna Poke

  • 1 lb (460 g) of tuna
  • Sesame oil
  • Japanese soy
  • Sesame seeds
  • Juice from 2 limes
  •  sea salt
  •  2 scallions
  • Start by cutting the Tuna into ½ – inch chunks (1 cm) and chop the scallion finely. Roast 2 tbsp. sesame seeds in a cast iron pan. Combine ½ cup of soy with 2 tbsp. of sesame oil and the lime juice in a bowl. Add sesame seeds and scallions. Toss in the tuna and put in the fridge for around 30 minutes


Mango Salsa

  • 1 mango
  • 1 small red onion
  • 1/3 finely chopped jalapeno
  • Juice from 1 lime
  • Sea salt
  • 1/2 cup (1 dl)  chopped cilantro

Peel and dice the mango and the onion and put in a bowl. Add the jalapeno, lime and cilantro and 1 tsp. of sea salt.

Mango salsa

 Wasabi Aioli

  • ½ (1 dl) cup homemade aioli
  • 1 finely chopped clove of garlic
  • Wasabi paste
  • 2 tbsp. lemon juice

Just stir it all together, start with 1 tsp. at the time of the wasabi and adduntil you have the strength that is right for you. The mayo should be on the thinner side. (If it is too thick it will give the dish  a “fatty” feeling and thatäs not what I want here) You can make it thinner by adding some more lemon juice or 1 or 2 tbsp. of water.

For serving I used use soft tortillas and heated them by putting them on a hot grill for a minute on each side. Spread out a tbs.of the guacamole on each.  Add some shredded cabbage, the tuna poke and end it by drizzling wasabi aioli over and some fresh cilantro leaves.



Sunset versus Sunset, 4th of July rain and Skagen röra


4th of July and the rain is pouring down. Our basements are flooded as well as the pond on the other side of 27. It is a good rainy day, hurricane Arthur never hit us with wind.No one is unhappy even though the cable boxes in every other room doesn’t work due to short circuit caused by the rain.

I only feel slightly bad for the ones having planned big outdoor parties.On the other hand – there are bigger problems in the world than having a party on a rainy day. And as a good party planner you always have a safe plan.

Soon there will be a wonderful sunsets again.Two favorite places to enjoy those out here in the Hamptons are Sunset Beach on Shelter Island and Surf Lodge in Montauk.

I recently had dinner at both. With adults, teenagers, kids and babies at Sunset Beach and at Surf Lodge a girl’s night out.

Service – The winner is Surf Lodge. At Sunset Beach you see more of “I just happen to be a waiter/waitress this summer” feeling and “my appearance is more important than you”

Food – You really don’t go for a “food experience” at any of them. But the French inspired Sunset beach is good for what it is. The octopus is perfectly grilled, the Crudité’s is served in a fun, different way. The lobster linguini taste nice even though the linguini is a bit over cooked, the panna cotta had gone sour. But as a whole, a good experience. The menu is kept kind of small. (For me that is a good sign)

Crudites SBBlkäckfisk


At Surf Lodge you find regular seafood as well as Asian influenced food. You can have a fabulous seafood platter to enjoy on the deck looking out over the water. Half a lobster, lobster rolls, spicy edamames , tuna sashimi and a herloim/mozzarella salad, all good. The main courses was a slight disappointment, or more, they were just a bit bland. But again it isn’t about the food.

Surf lodge tomatoes

At Sunset Beach you can really spend a whole day, be on the beach, play table tennis, sit by the fire pit, buy expensive beach dressed in the cute shop and imagine you are in St Tropez. Even the trip there is worth it.To take the little car ferry from North Haven and drive across this lush Island will give you a completely different Hampton experience.

At Surf Lodge, in Montauk, there are all kinds of people in all different ages. Live music, friendly and fun. Later in the evening there is a younger crowd and with it a younger feeling, as well as long lines. If you want to be able to have a conversation while you’re having dinner, go there at 5.30/6 ish and leave right after the sun sets.

Best Sunset? – Sunset Beach

Sunset SB


Tonight, to have as an appetizer in my kitchen, I am doing a “Skagen Röra”. The classic Swedish combination of shrimps, mayo and dill. Created by the famous Swedish restaurateur Tore Wretman and named after a fishing port on the northern tip of Denmark, Skagen. Usually this “röra” is served on a butter fried toast with white fish roe on top. I just do the “röra” and put in a bowl right on the table and another bowl with crisp bread broken into edible size and let guests or family help themselves. Kind of addictive and anyone saying I don’t like Swedish food have not tried this one.

Skagen Röra

¾ pound of peeled shrimps (310 g), cut in pieces , 4 tbsp. of mayo, ½ tbsp. of Dijon mustard, a small red onion finely chopped (can be excluded) 1handful of chopped dill and juice from ½ lemon. Salt and black pepper.



Asparagus, fancy chefs, aubergine and quinoa



Yesterday we had two friends/ Swedish Chef’s, in our garden, cooking for us – Not every day you get that lucky…

We had  a barbeque with ribs, different kinds of sausages, strip loin, salads, garlic/chili bread and finally dessert. All matched with an informal wine tasting of a bunch of local wines (Wölffer Vineyards, Paumanok, Bedell, Sparkling Point) After that session we ended the evening poolside by the fire pit for  s ’mores. Turns out that’s not only for kids…


After an evening like that I felt the need for a green day or two. Here you have a watermelon salad Klas did to try (The onion makes the whole difference so don’t skip that part) as well as a dish with aubergine and quinoa that I love. (And I promise, you will to!)

Klas watermelon salad:

Chop 1 large yellow onion and marinate in 3 tbsp. of olive oil, 1 tsp. seas salt and juice from 2 lime fruits in a bowl (Like a oneyouwanttoputonthetable kind of bowl) for 1 hour


Cut ½ a small watermelon in a nice edible size bits and add to the “onion/lime/oil/salt mix”. Also add a handful of roughly chopped parsley and a chunk of Feta cheese that you have cut in pieces. Finish by squeezing the juice from an extra lime over it all and toss around.


Aubergine with quinoa

For 4 persons you need 2 aubergines, 1 cup (2.1 dl) quinoa, 2 cups broth (4.4 dl), 2 small red onions, 3 cloves of garlic, 2 handful of spinach, olive oil, 6 organic small plum tomatoes, cut in 4 pieces each, and a handful of basil. For the sauce – 1 cup of Greek yoghurt, juice from ½ a lemon, tsp.of salt and 1 tbsp.of honey.

Put 2 cups of water or vegetable broth to a boil and add 1 cup of quinoa and 1 tsp.of salt. Let simmer under lid for 15 minutes. Drain and set aside. Heat the oven to 415 F (210 C)

Take the aubergines and cut them in half lengthwise. Use a small knife and cut like a “grid” (in size like a sugar lumps) in each half.  Scoop out the small aubergine bits. (When done you should have 4 nice “shells” of aubergine) Put the shells, the bits and the cut tomatoes on a baking pan. Drizzle some olive oil and sea salt over it all before putting it in the oven for around 20 minutes. Slice the onion, chop the garlic and let it all sweat in olive oil in a large frying pan (or a cast iron casserole) until soft. Take out the baking pan from the oven. Transfer tomatoes and the aubergine bits to the onion and garlic. (The shells go back in the oven for another 15 minutes) Finally you add the quinoa, spinach leaves and the fresh basil and fold it around before shutting off the heat. Taste – perhaps you need to add some salt and a bit more olive oil? Take out the shells and fill them with the quinoa.

Make a yoghurt sauce by stirring the yoghurt with the lemon juice, 1 tbsp. of honey and a finely chopped clove of garlic. When time to eat-Fill the shells with the quinoa and put back in oven for a minute or two. Serve with the sauce on the side




Blog at

Up ↑

%d bloggers like this: