Min mat, min trädgård, mitt hotellprojekt


October 2014

Georgica beach, Kolla på hus, lobster rolls, Jacks Coffee och Bästa vänner

Clam Bar

En  bra söndag får gärna börja med ett Soul Cycle pass, inte innehålla ens en timme av arbete (händer kanske 1 gång i halvåret) Innehålla promenad, kolla på hus. Lunch på Clam bar, kaffe på Jack’s, samtal med bästa vänner, ett glas vin i baren på Sam’s och avslutas med pizza och pecan pie på golvet framför Tv’n

One version of a  perfect Sunday could start with an early Soul Cycle class, not even one hour of work (hardly ever happens) dreaming of a new house, lunch at Clam bar, spending time with best friends, a glass of wine in the cozy bar at Sam’s and end with pizza and pecan pie on the floor in front of the Tv.

House spotting

At Clam bar they were preparing for shutting down for the season but still had a couple of tables out and a lobster roll is a lobster roll, is a lobster roll..

Just lobster meat, some mayo and celery in a potato hot dog bun.(No gluten? Stuff a tomato instead) Perfect fo lunch, as a starter, as late night food, Vickning in Swedish.

For 6 buns you need

  • 1 cup (2 dl) of mayo
  • 1 lb. (450 g) lobster meat in small chunks
  • ½ (1 dl) cup small diced celery
  • Salt
  • Chopped fresh tarragon, just a pinch
  • Lemon juice from ½ lemon
  • Split hot dog rolls (it you want it just as at the shack. Brioche buns is more fancy or bake your own buns)

Put the lobster meat in a bowl. Add ¾ of the mayo, 1 tsp. of salt, the celery, tarragon and lemon juice. Toss carefully and taste. Ad some more salt if needed.

Spread some butter on the breads (hot dog buns or brioche) and toast in a frying pan on medium heat until lightly browned.

Spread the remaining mayo in the buns (on the bread) and gently stuff them generously with the lobster.






Tråkonsdag, Blomkål och inte en gäst så långt ögat når

Det är då fan inte alltid roligt att laga mat. Igår finner jag mig själv stirra rätt in i kylen på ett paket köttfärs och 1 paket kyckling, ett ½ vitkålshuvud, 1 blomkålshuvud lite parmesan och färsk rosmarin.

När jag handlar så har jag alltid mer eller mindre klart i huvudet vad jag ska laga. När jag inte handlar så blir jag liksom lite lost, som ovan.  Bara stirrar innan jag kommer på något väldigt tråkigt.

Blomkål är inte min favorit, den är super i indisk mat som t.ex i en vegetarisk Dahl. Som puree, med löjrom. Currystekta pilisar med lite rostad blomkål och lite puree……

Men en Onsdag, ett helt huvud som blekt stirrar på mig?


Dela i mindre buketter, lägg ner i kokande saltat vatten och låt koka i 4-5 minuter. Skölj  i kallt vatten, låt rinna av. Lägg i smord gratängform

Ta en liten kastrull, smält 1 msk smor, rör ut med 1 tsk mjöl och häll på 3 dl grädde och låt koka upp på svag värme. Lägg i en ordentlig parmesan bit som du delat i mindre bitar. Låt småsjuda till osten är smält.  Tillsätt lite salt. Häll såsen över blomkålen. Ta lite Mozzarella i skivor på toppen om du har liksom lite färsk rosmarin.

In i ugnen på  C 200.

Gott? – Absolut


Harvest at the Vineyards, waves at Georgica and Lamb Tajine




Sunday, wine tasting at Wölfer Vineyards, beach walks, entertaining various  food, travel and lite style journalists on a weekend PR trip to experience the hotel and restaurant. Tasting menues with , beach walks, football game with the sporty one and then this flavourful casserole to end this week, acctually a very interetsting week.

Färdig T


For 4 persons

  • 4 leg of lambs or lamb shanks
  • Cilantro
  • 2 yellow onions, roughly slice
  • 6 lemons divided in 4 wedges each
  • 4 cinnamon sticks
  • 1 tsp. of ground cumin and ground coriander
  • ½ tsp of cayenne pepper
  • 5 garlic cloves, finely chopped
  • 2 inch ( 5 cm) grated ginger
  • Salt
  • 4 cups water

For Serving

  • 1 cup chopped parsley (leaf)
  • 1 cup chopped cilantro
  • 2 cups pitted green olive
  • Juice from 1 lemon

Blend the cumin, coriander, garlic, ginger, cayenne and salt to a paste with 1 tbsp. of olive oil in a large bowl. Add the lamb and toss so it gets coated.  Cover and put in the fridge for a couple of hours.



Put it all in big enough enamel cast iron pan, add ½ cup of cilantro, the lemon wedges, sliced onions and the water.  Bring to a boil, cover and let simmer for around 2.5 hrs.  Remove from heat and add lemon juice, parsley, cilantro and eventually some sea salt. Serve in bowls.  Traditionally  a Tajine are served with cous-cous. If you are like me and avoid gluten just eat as is. This dish will warm your heart!



Exhausted, love this place and what matters

John Dory

Not one second at home since the Film Festival started (and now ended) This is one of the  periods when the job totally take over my life. There is no way I can be creative and put the effort I want in dinners (And there hardly is any dinners, just an endless row of passed hors d’euvres from the cocktail parties)  or being a mom, leader and friend. (These are the times you are grateful for canned ecological tomatoes, onion, olive oil, basil and Parmesan)

Fun festival – Of course, but just as much exhausting. Yesterday a quick tour to the city for a meeting and nice light lunch at John Dory Oyster Bar . I just love the way this restaurant is set up, could just sit there for hours talking and looking through the windows.

Then taking the car home through the city. At rush hour it gives you either a lot of time being frustrated or to go with the flow and think about what matters the most. Tomorrow I think I will do a Tagine with lamb, lemon and olives


Luxury feeling Cod, Chanterelles, Slow food and Film festival



The Film festival is getting closer, and while it still is kind of no hysterical, I do cod loin with, chanterelles and brown butter for Sunday dinner – Pure luxury (And enjoy it with a glass of Albarino.Goes to anything)

As you know, I eat everything (The only thing I rarely touch is processed food and sugar and I minimize gluten and carbs) but I do confess to ideas in the Slow food movement  (Started and founded by Carlo Petrini in Italy the 80’s. Since quite some time with branches all over the world. Even to be found in my favorite place of the world – Nordöstra Skåne) Vegetarian, pescatarian, no dairy, or whatever – You can always try to eat Good, clean and fair – Think global and eat local.

Every year Hampton Film festival happens over Columbus Day weekend. Thursday – Monday you can enjoy movies from 8 am – 11 pm every day, lot of premieres, take part in panel discussions, meet with celebrities, film makers,  rising stars and falling stars, press and PR persons, tons of parties and tons of people who wants to be seen with the “right” person.

We have a lot of things going on here over these days and even though it gets crazy it is a fun break from the otherwise kind of slow pace this time of the year.

For 4 persons you need

  • 4 pieces of cod loin
  • each 7 oz. (200 g)
  • 2 hand full of chanterelles
  • 4 oz. butter
  • Roughly chopped dill
  • 2 small leeks

Start with putting the cod in a brine of 4.5 cups of (1 l.) water and 1.6 oz.  (0.5 dl) salt for 30 minutes (this will give you firmer and tastier fish)

Rinse and cut the leeks in in slices, go over the chanterelles to take away eventual dirt. (If they are very dirty you might have to give them a quick rinse) Heat the oven to F 355 (180 C)


Brown (brown don’t burn) the butter in small saucepan and keep warm

After 30 minutes you just take the fish out of the brine, pat them dry, put on a pan and they are good to go into the oven. They will need around 8 – 10 minutes. If you use a thermometer they are ready when it shows F110 (45 C) Over cooked fish makes no one happy.

In the meantime fry the chanterelles and the leaks in butter in a cast iron pan. Use high heat in the beginning and lower after a couple of minutes. Add salt and black pepper.

Plate – I divide the cod in smaller parts, add the chanterelles/leeks around and over, the dill and finally spoon the brown butter over it all



Wednesday dinner, chicken on the bone and Bryan Adams


The wedding was absolutely fantastic and the outside temperature never went below 73 F (around C 22) Not bad for last weekend in September. Everything went exactly as wanted – The grooms where stunningly handsome and so in love, the guest were the nicest, happiest and all friends and family. And Bryan Adams singing “Everything I do I do for you” in the glowing dark.

Food ? First – Northern blini with Bleak Roe, sour crème and red onion on the plates and then big bowls of extra caviar. Second – Lobster salad. Third – Pan Fried Montauk Flounder with vegetables and Parmesan vinaigrette. As the finale, a huge wedding carrot cake.

Some guests do make a difference….

Back to Monday.Tuesday, Wednesday… Homework, football practice, budget work for 2015,  plans on how to keep having guests coming in January (Not easy in a seasonal town) Upcoming Film Festival and weekday dinners.

Even though inspiration is not over a 15 on a 100 degree scale, I always cook, from the beginning  and I always light candles.

Today –  Just chicken breast on the bone from the nearby farm. (On the bone makes a huge difference) Fry them in butter until golden and then in the oven until F 73 inner temperature.


Served with Heirloom tomatoes, fresh spinach and creamy mushrooms. For the mushrooms I just take 1 small yellow onion and around 8 oz. (225 g) Mix forest mushrooms with white ones if you can.

In a cast iron pan, fry onion and mushrooms on medium heat. Let the mushrooms drop their water and then sprinkle 1 tsp. of flour over them, add cream, 1 tsp. of salt 2 tsp. of Japanese soy and let simmer for a couple of minutes.




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