Min mat, min trädgård, mitt hotellprojekt



Beluga, Carrots, Garlic, Thyme and Egg – Becomes what?


Soppa blev det denna gång som också var den första middag att lagas i mitt kök hemma i Sverige. Mitt kök och trädgård, är egentligen det enda av matriella ting jag saknat. 1,5 dl Beluga linser (går fint med andra också, kolla bara koktiderna)

1 dl rött vin

4,5 dl grönsaksfond. (Eller buljongtärning och vatten)

2 finhackade morrötter (små fina fyrkanter)

1 finhackad gul lök

3 finhackade vitlöksklyftor

Färsk timjan

En nypa chiliflakes




Svetta morrötter, vitlöl och gul lök i en vid gjutgärnspanna med lite högre kanter eller kastrull. Häll på vin och låt koka in en stund, riv i lite timjan, salt och vatten/buljong. Låt småputtra i 20 minuter. Smaka, lite mer salt? Mer chili?

Koka upp vatten med lite salt, Lägg i klyftor av savoykål och låt koka i 2 minuter, ta upp med hålslev och håll varmt.

I samma vatten pocherar du 1 ägg per person – Knäck äggen, ett i taget i en liten kopp och låt glida ner försiktigt i det kokande vattnet. 2 i taget kan du göra. Det tar ungefär 2 minuter.Vitan ska ha stannat och gulan vara krämig.  Använd hålslven igen och låt äggen rinna av på tallrik medan du gör nästa omgång.


Lägg up linserna i en lite vid soppskål med kålklyfta och ägg och lite grovhackad färsk persilja över det hela.

(Hade jag hittat ett gott surdegsbröd med knaprig skorpa hade jag gjort ett vitlökbröd som extra tillbehör)

Rostad Pumpasoppa

Torkade tomater

Nu har jag ätit den här soppan i 3 dagar till lunch och middag – I restaurangen, på kontoret och framför ENews i rummet jag för tillfället huserar i, och den är fortfarande god.

Du behöver:

  • 1 Buttnutsquash urtagen och skuren i grova bitar
  • 7 dl grönsaksfond
  • 3 dl vitt vin
  • 2 grovhackade vitlöksklyftor
  • 2 grovhackade schalottenlökar
  • Lite olja
  • Chiliflakes

E channel


  • Gula mini tomater, ta 2 askar, de håller flera dagar och är supergoda till annat.
  • Pumpakärnor, 1 påse, lika goda, ha i sallader, på pasta….
  • Grovriven parmesan

Pumpakärnorna fixar du genom att  koka dem i 1 dl olivolja tills de fått färg. Låt rinna av och svalna. Strö lite salt och peppar över.

Tomaterna sköljer du,  delar i halvor, sprider ut på bakplåtspapper, strör över lite finhackad vitlök och 1tsk olivolja, lite salt och lite lite socker. Blanda runt. In ugnen på 90 C i ca 4 timmar.



Hetta upp lite olja  in en kastrull, lägg i pumpabitarna, vitlök och lök och rosta på medelvärme tills det är  snyggt brynta och lite karamelliserade. Häll på  vinet, buljongen, 2 tsk salt och några chiliflakes. Låt småputtra runt 20 minuter under lock.

Häll upp i mixer och mixa till en slät soppa. Tillbaka till kastrull och håll den varm. Eller låt svalna, kyl och ät i morgon.  Jag tycker om när den är lite tjock men du kan förstås späda den med lite buljong om du vill. Smaka av, salta lite mer om det behövs, kanske lite mer chiliflakes?

Servera med tomaterna och pumpakärnorna och lite grovriven parmesan


(och tack bästa M för recept)

Chilled tomato soup in the Hamptons


We have recently changed a lot of dishes on the menu again.  One of the new ones I love is a chilled tomato soup. Most of my memories from tomato soup consist of a warm orange colored thing you pour out of a Campbell can. Then you add another can of milk and heat it up.  If it was really fancy and served as a school lunch, there could be some pasta swimming around in it – No, warm tomato soup is not one of my favorite things. This one is something completely different and takes you in a second to a terrace in Tuscany under the shades of an old olive tree.  Or maybe to a garden here in East Hampton…Perfect for lunch or as a starter. This is should be good for 6 persons

Blanch 14 tomatoes (Fill a large saucepan with water and bring to boil. While water is getting ready, cut skin on each tomato tip cross-like with a knife; Put them in the boiling water, 6 at the time and let them boil for 30 seconds. Take up and cool in cold water and peel the skin of. Cut them in half and deseed them carefully so you have 2 clean half’s from each tomato. Put the seeds in a blender and mix until smooth. Cut the half’s in thin segments and put in the fridge.

Take 2 shallots and cut in thin rings as well as 4 garlic cloves that you chop. Heat up some olive oil in a medium size saucepan and let them sweat on low heat for a couple of minutes. Add salt and pepper and 1 cup (2.25 dl) white wine. Raise the heat slightly and simmer for around 5 minutes.

Turn of the heat and add ¼ cup (0.4 dl) sherry vinegar and 1 tsp. of sugar.  Taste – more salt, sugar? Let cool off a bit and add the mixed seeds and the segments. Cover and cool in fridge. Do it in the morning and it will be full of flavors after a couple of hours.


Fennel and Basil gremolata

Cut ½ raw fennel in smaller pieces and put in a blender with olive oil and mix until smooth. Ad juice from ½ lemon and a big handful of basil and mix again with ½ tsp. of salt.

Serve the soup chilled in a nice bowl, top with the gremolata. Maybe someextra olive oil, small crumbs of Parmesan and/or golden butter fried brioche croutons.


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….



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


The Chicken soup you didn’t know you longed for

The other day I was goggling on menus at a various restaurants in the US as well as in Sweden. It is a fun way to see what’s going on, to see the seasonal changes and to get ideas for our own cooking and also to bombard M with different ideas (not always appreciated I think)

What struck me was that I saw David Chang’s steamed buns (Soft Buns) at several places. This old “common table” “bread” from China and other Asian countries got to be even more world famous through his Momofuku. I actually can’t think about one “item dish” that recently have had such a big impact on menus in US and Sweden. Of course there has been certain produce or certain ways of cooking that have had the same impact but this is special. (At least I think so)

I am going to stay in Asia today. I have some chicken breasts from Iacono chicken farm in East Hampton that I bought yesterday.(Well worth to skip the regular food store for) After thinking a while – This is what I am putting on the table tonight:

Cured chicken breast in bouillon with Bok Choi, lime, spring onions and poached egg

For 4 persons you will need: 3 big chicken breast that you will cure yourself. 6 cups (1,4 l) of chicken stock, ½ (1 dl) cup of Japanese soy, 1 inch of roughly grated fresh ginger, small bunch of sliced oyster mushrooms, 3 finely chopped garlic cloves, dried chili flakes or fresh chili, 1 big sliced yellow onion, 3 small Bok Choi’s each divided in 4 pieces. Dried chili flakes. 4 eggs, lime, roughly chopped cilantro and spring onions.

Start by curing the chicken breast in a solution of 4.5 cups of water and .2 cups of salt for 1 hour.

Take a sauce pan in right size. Heat some vegetable oil and let the onions, garlic, ginger and oyster mushrooms sweat until soft. Ad some chili or chili flakes (not much, this is not a spicy soup) and the chicken stock and soy as well as 1 tsp. of salt (go easy here since the chicken have had a salt bath!)

Take up the chicken breast and slice in .5 inch slices (1,25 cm) and add them to the pot. After 5 minutes you add the Bok Choi. Let simmer until chicken is ready (around 5 minutes more) Taste the soup and ad some salt if needed as well as the juice from of 1-2 lime fruits. (Start with one and taste before adding number two) Keep the heat on but on low.

When you think it tastes like heaven you just slide down 4 eggs into the pot and wait just until the egg white has turned a bit white. (Around a minute)

Plate in soup bowls with one egg on top of each and finally sprinkle cilantro and spring onions over it all.


A good website to use when in the US is Here you will find the best organic food grown close to you, like Iacona.

Monday, food memories and Tom Ka Gai

This is an extremely easy dish to do, perfect for a Monday! For a dinner for 5 You will need 3 cans of coconut milk, chicken breasts (take one per person) lemon grass, lime leaves, shallots, chicken stock, garlic, cilantro, fish sauce and eventually some shiitake mushroom, (your choice) and Jasmine rice.

I promise you, it wont disappoint you (unless you just returned from Thailand having this soup for lunch everyday for a month)

Start by heating up a 3 table spoons vegetable oil in a sauce pan. Sweat a couple of roughly chopped shallots (or a regular yellow onion if that is what you have home, it won’t have a major impact here..) 1 or 2 garlic cloves, 2 sliced lemon grass and the shiitake, if you liked that idea, for a couple of minutes.
Add 2 cans of coconut milk and 3 cups of chicken stock (8 dl) Let simmer for 30 minutes on medium heat.

It is funny, certain dishes that you have eaten a lot, kind of gotten tired of and erased from your “go to” food bank in the brain – suddenly pops up again and then you exactly know how it is going to taste and how good it is going to be. Tom Ka Gai was to me a dish like this, suddenly popping up Friday morning
For a friend of mine it was another food memory, popping up when we ate this soup together in our kitchen Friday evening. “I remember this restaurant on Östermalm (Like upper east side but in Stockholm) where me and my parents always had Sukiyaki. I know exactly how it tastes, the smell in the restaurant, the thinly sliced entrecote the sweet sauce you cook it in, the egg…. And suddenly we all remembered Sukiyaki.

Boil the Jasmine rice (Around 2 cups should be enough for this amount of soup).Take the chicken breast, cut it in squares (Twice as big as a sugar cube should be fine) Ad chicken to the soup and one more can of coconut milk. Season with some fish sauce, this works like salt as well as it gives the right flavor to the dish. (If you’re not a fan of fish sauce, just take a few drops and then some regular salt instead) Leave to slowly simmer for around 15 minutes. In the meantime you chop some cilantro roughly. Just before serving, try to pick up the lemon grass. (Only if you can, otherwise just put them a side when eating, they are really not very chewable…) Squeeze the the juice from 2 limes into the soup as well as adding a handful of the cilantro.

Put rice in the middle of a soup plate add the soup and some extra cilantro – close your eyes and start eat

Seasonal town, red curry and good people

Slowly but surely the renovation of the kitchen is seeing an end.  In just two weeks we will have a super kitchen if we compare to before.  It is so boring to be shut down, feels like having lost a part of your identity. All of you working at a seasonal place knows that even if you are open it is certainly not much to do – Imagine now….

Menu is being worked on, checking prices from vendors. This is really worth it and you certainly feel completely fooled when realizing your big “go to for almost everything” vendor has charged you 45% more than the small guy in the next door family store – Bye Bye you big dragon! In my world you I always try to do business with fair, kind and honest people and companies, people who do good things and make a difference for others. If you do good, you will receive good  or if you prefer, what goes around comes around. 

This afternoon has also been spent in various brainstorming sessions to come up with new fun ideas for next season. What about a Beach Butler on a bike delivering you lunch to the beach? Hmm, Maybe a Thai Green curry and a ice cold bear could be fun.

Cauliflower, Broccoli, red peppers, chili, yellow onion, garlic, red Thai curry paste, lemon grass, lime,  cilantro and coconut milk..

Just sweat the onions and the chili.  Add curry paste, lemon grass, coconut milk and let simmer for 20 minutes, add the cauliflower and broccoli in small bouquet’s . Let simmer 10 minutes more. Add a dash of fish sauce or salt. Serve with jasmine rice, lime and chopped cilantro and eventually some roasted garlic cloves finely chopped on top.



Minestrone, Tuscany and worlds best Panna Cotta

Minestrone della Nonna – Just saying it makes you  happy, doesn’t it?   Once we rented a house in Tuscany with friends. We were 5 couples and some kids, sharing a big Tuscan villa in Chianti. It was just so much Tuscany –Rolling fields with durum wheat, pine trees around the pool and house, and a big country style kitchen.

Every morning the local baker came in his little white car (of course an old Renault 4L), stopped on the yard and honked the horn and all  the kids ran out and bought the daily bread. Days where spent with excursion’s, restaurants, vineyards and of course the local market and the local butcher.

We were all very disciplined ( As needed when you are house sharing!)  everyone had his task. I did all of the food, our friend Michael did all dishes after dinner, Maud and Camilla, Roger vacuumed,  and so on….  

We did for example go through house made gnocchi, white bean soup with truffles, and Minestone della Nonna. during this week

Soak 1 1/5 pound (around 700 grams) mixed beans, (Borlotti, Cannellini or others you like) over night.

Heat olive oil in a cast iron pan and sauté 1 roughly chopped big yellow onion and 2 finely chopped cloves of garlic. Add the beans as well as 1 cup of green or red lentils and let these sauté for a while also.

Ad one glass of white wine and 8 cups of chicken broth ( around 2 liters) and a  piece of Parmesan cheese, preferably with the edge left    if you want you can  also ad some finely chopped fresh thyme or a teaspoon of dried. Let simmer under lid.

After 3o minutes ad a can of plum or crushed tomatoes and continue to simmer for another 30 minutes. Taste, ad some salt and ground pepper.  I like it thick and hearty, if you prefer a thinner soup you can just ad some broth a little water.

Serve with roughly grated parmesan and chopped parsley on top. If I want it extra festive I top I slide in a newly poached organic egg.


This weekend I was at Il Bucco Alimentaria e Vineria, where you can have a very good Zuppa and the best panna cotta there is in the world. Just remember to say that you don’t want to sit upstairs, that ruins it all…..



Blog at

Up ↑

%d bloggers like this: