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Small Dishes

Rostad Brysselkål med Honung och Soya

Brysselkål 1

Nej brysselkål var inget jag tyckte var gott när jag var liten. Varje jul ville momor ha brysselkål  – Kokta, lite mjuka och alltid hade de den där gasliknande “smaklukten” som kål i kokt tillstånd kan få…

Rostad brysslkål är något helt annat,  och med honung, soya och vitlök blir de magiska

  • 12 brysselkål
  • 1 msk olja
  • 2 msk honung
  • 1 msk soja
  • 2 finhackade vitlöksklyftor
  • Nymalen svartpeppar och lite salt

Skölj kålen och  ta bort yttersta biten av stammen och eventuella fula ytterblad. Dela i halvor och blanda runt i oljan.

Hetta upp en gjutgärnspanna till mediumvarm. Placera kålen med snittytan neråt, ett lager. Lägg på ett lock ock låt gå 4 minuter. De kommer bara att vara en aning brynta på ytan när du är klar. (Det här kan du förstås förbereda)

Under tiden hettar du upp honung, soya och vitlök i en liten kastrull. Låt småkoka tills det känns bubbligt och lite tjockt. Dra av och ställ åt sidan.


Ta av locket på stekpannan och dra upp värmen och bryn kålen till de är riktigt djupt brynta, men bränn inte!  Rör runt lite emellanåt så att de inte fastnar.

rökig kål

Ta av värmen, adda sås och svartpeppar, blanda runt och strö över lite lite salt.



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.






Oysters, rain and wedding


Changing towels, ad hangers in one room, take out from another, some paint here, some there,  a spray with the special scent we have everywhere. Menu change tomorrow, always exciting. Rain, rain rain and  on Saturday a big wedding dinner in the garden. Hmm… 85 guests end of September, kind of exciting.

Flower pots being changed, gone all pink summery stuff and hey orange.  Before the “Oysters Norrbotten” are changed to something else on the new menu I indulge in some. Easy to do at home!

Fall pots

Go to your nearest fish market and by around 6 per person (If you find it tricky to open them or if you are lazy, have them open them for you.

Take a mini spoon with bleak roe, mini mini spoon of finely chopped red onion and a pearl of sour cream.


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


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

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.




Sometimes a pizza seems like the perfect choice for a Monday night, or by all means,  as a small cocktail snack on a Friday. This one is far from a soggy, tomato sauce drenched and watery mozzarella pizza – It’s like it’s elegant cousin coming to visit from Milan.

I originally picked it up from my friend Kråke, an amazing foodie and good friend with a big heart and an Inn that has a special place in my heart. You would feel the same if you had been there. Just having a lunch in her kitchen or mingle around the wood burning pizza oven outside while chickens, dogs and peacocks surround you in a bewitching nature,  where you at dusk.  sense elves dancing over the meadows while you sip on a glass of red.

Since I am a bit lazy I usually don’t do my own pizza dough. Instead I go to the best pizza maker in town, at Red Horse Market – I know it is made with love. The best is to get the one for a small (regular size) Pizza. Just gently pulling into the required shape and put on parchment paper direct on the oven rack. Prebake for a couple of minutes on 450 F (225 C)  will prevent the pizza from being soggy.

Roast pine nuts in a cast iron pan until golden (maybe ½ cup for the size of a half sheet pan. Grate Gruyere cheese and blend with sour crème. For a half sheet pan size I would do approximately 2 cups of cheese and about the same of  (maybe a bit more) the sour cream.  Spread out evenly over the pre baked pizza and bake on the same heat until cheese is bubbly – Don’t let it burn!

Top with pine nuts, some arugula, olive oil and sea salt and cut up in “cocktail hour sized bites” or just put the whole thing on the table together with a bowl of arugula, Parma ham and other things you like and let everyone help themselves.



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


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