Food: Brekkieklubben launch

Whilst being here in Malmö, I’ve noticed the lack of breakfast options. Sure, Malmö is a culinary hotpot of different cultures & cuisines, but they don’t really ‘do’ breakfasts here. Sure, there’s the Scandi style cold-cuts frukost and then on the weekend plenty of places offer a ‘brunch’ but, it’s yet again a buffet affair, where people queue up and many miss out to what they want. Seeing the gap in the market, this is where Brekkieklubben (literally, The Brekkie Club) comes in.

Together with my Aussie mate, and fellow Swedexpat, Anya Trybala (who I’d check out her music project & label Ninoosh & Synth Babes Records) came together to bring the best of a Melbourne & British Brekkie to Sweden! And as I’d been listening to a lot of Kate Bush that morning and with Stranger Things 2 (then) on its way to be released, we wanted it to have a cool 80s & early 90s vibe.

We’ve been working together with Gro’up, an amazing community run space & restaurant founded by Nina Christensson (one of the founders of both SMAK & Bastard) and run by the bloody stellar duo of Project manager, Edith Salminen and Head Chef Marcus Schön. They are such a great addition to the food scene in Malmö and conveniently around the corner from our apartment.

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So, myself, Anya and Tom spent from the end September to mid November honing our idea & concept, Tom creating original art for the project with his illustration business, Jom Tones Illustration, myself pitching the idea at Ideon’s ‘Pitcher’s Corner’, until we set the date for our launch on Sunday the 26th of November. Selling Tickets through Eventbrite, we managed to drum up both trade, in the guise of 19 tickets (plus a further 4 walk-in orders) and interest by regularly updating our social media channels. With the menu written up, containing our spin on British & Aussie favourites and classics such as Eggs Benedict that you simply cannot get easily here, we were ready for the launch!

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The prices for the tickets were 146kr for a Brekkie plate (that you ordered, in advance, especially for you), coffee & a special surprise (which were vegan bread & butter puddings, inspired by the very British combo of ‘tea, toast and marmelade’, topped with Oatly fraîche. I Even made my own bitter orange marmelade for them!). We catered to people of all diets with a gluten free ‘Punked Porridge’ option and I made it my mission that most of the dishes were or could be made Vegan Friendly.

 

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On The launch day itself, Edith thankfully helped us through our very first service. It went amazingly well considering, albeit, I’m an accomplished cook and have worked in the service industry, but I had never been this side of the kitchen before. We got the food out, with relative ease and every customer was satisfied, together with some 80s & early 90s hits rocking out on the speakers. Edith then gave us a de-briefing on how to improve next time.

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Check out Brekkieklubben on

Instagram: http://www.instagram.com/Brekkieklubben

Facebook: http://www.facebook.com/brekkieklubben

So, people of Malmö look out for the next opening of Brekkieklubben, very soon!

 

 

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Drink: Kladdkaka cocktail

This week in Sweden it was kladdkakans dag, which is a day for the unctuously good gooey chocolate cake, called a kladdkaka (sticky cake), like a Swedish brownie. I wanted to do a vegan version, but instead of just re-creating the cake, I’ve used it as inspiration for a cocktail.

Serves 2

To make you’ll need:

  • Handful of lightly burned oats, soaking in 100ml water
  • 100ml of leftover coffee, I like to use what’s leftover in my French-Press, (so for this I used Coaltown Coffee’s Black Gold No.3)
  • 400ml oat milk, I used Oatly
  • 1tbs cocoa, sifted
  • 50g good quality chocolate (at least 70%), melted, I used Svenska Kakaobolaget
  • 3 shots of Vodka, I used Stoli
  • 1tbs vanilla sugar
  • Ice

Serve:

  • Vegan whipped cream
  • Pinch of cocoa

Start by placing your oats in a pan and toasting them on low. Rather than letting them go golden brown, you need to take it just a bit further so they start to burn, not too much however. You need the nutty-bitterness that will be imbued in the liquid. Take off the heat, place into a bowl and pour in the water. Let the oats soak until they make the water a golden hue. like the picture below:

 

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After this, leave it to cool. When ready, strain the liquid through a sieve and place the golden liquid in a separate bowl. Now, take your melted chocolate and whisk that into the liquid, before adding in the cocoa, whisking thoroughly. Then add in the vanilla sugar.

 

In your cocktail shaker, place the chocolatey mixture, along with the cold coffee, oat milk and your 3 shots of vodka over the ice. Shake vigorously and serve in a tall glass. Top with some vegan whipped cream and a sifting of cacao.

 

Enjoy!

 

Food: Lime & lavender marmalade

As I mentioned in my previous recipe of my raspberry limemade, I still had a surplus of limes, that needed using. The solution: this delicious & floral marmalade. Great in porridge, on toast or atop a decadent cheesecake and so simple to make!

To make you’ll need:

  • 8 limes, sliced thinly
  • Juice of 2 limes
  • 400g sugar
  • 600ml water
  • 1tbs dried lavender

Start by placing the lime juice, sugar and water in a pan. The sugar should start dissolving in the acid of the lime juice. Place on the hob and turn the heat up high. Now, start slicing the limes up thin, by using a mandolin. Make sure you use the safety guard provided with the mandolin as otherwise, it’s a guaranteed trip to the emergency room, for you.  After you’ve sliced up the fruits, drop them into the now bubbling water and cook on a simmer for 40 minutes. During the last 10 minutes sprinkle the dried lavender and stir, so it disperses evenly.  Set aside and leave to cool slightly before pouring into your chosen bowl/ jar. The pectin in the pith and flesh should help set the marmalade overnight.

Enjoy!

Food: Vegan Carbonara

Last week in the ICA store in Möllevången, here in Malmö,  I saw these awesome new soya bacon pieces. Well, I just had to buy them and make myself a vegan spaghetti carbonara didn’t I 😉

Here’s a recipe for an equally creamy sauce as the original, but 100% plant based.

To make, you’ll need:

  • 1/2 pack soy bacon (87g)
  • 2 cloves of garlic, minced
  • 1tsp vegan butter,
  • 100ml Oatly cream (or any other plant based cream)
  • Glug of garlic infused oil
  • 1tbs nutritional yeast
  • 1tbs vegan mayo
  • Lots of black pepper, around 8-9 cracks

To serve:

  • Handful of chopped fresh parsley,
  • Lots of vegan Parmesan ( I used Astrid och Aporna’s Riv-iera)

 

Start by putting on the spaghetti, the dish isn’t going to take long to make! Once the spaghetti is starting to simmer in it’s salty water, start by melting the butter in the pan and adding in the vegan bacon. I used ones from ICA here in Sweden, but I’m sure there are definitely nice bacon alternatives you could use, like smoked tofu, or tempeh bacon etc. Fry off until it starts going crisp, then add in the garlic. Fry until it cooks out its raw bite. Now, add in the Oatly cream, black pepper, nooch and garlic oil. Turn the heat down to low and stir. When they have thoroughly mixed together take the pan off the heat. By this time, the pasta should be nice and al-dente. Strain into a colander. As the sauce has started to cool down, you can add in the vegan mayo. This will give the same unctuous taste and feeling as using eggs in a traditional carbonara. Stir through the pasta evenly, so that each strand of spaghetti is enrobed in the sauce.  Serve with the chopped parsley and a generous helping of vegan Parmesan.

Enjoy!

Drink: Raspberry Limemade

After visiting Möllan market on Monday, I came home with more than a surplus of limes for only 10kr (like 94p!) thus, limes were on the menu. I’ve made homemade lemonade in my time, why not limeade? Well, with this simple recipe, you can make a tasty, zingy drink that will refresh & tingle your tastebuds. To make, you’ll need:

  • 7-8 limes, juiced
  • Handful of frozen raspberries, thawed
  • 200-300g raw sugar
  • 1 litre of water

Start by cutting the limes in half and juice them into a mixing bowl or a jug. Once this is done, add in the raspberries that have being thawing for roughly 10-15 minutes, they should be a lot softer now and exude their crimson juice. Mash them with a fork or muddler into the lime juice until it all turns bright red. Add the sugar and stir until dissolved (the acid in the juice should do this fairly quickly). Once it’s all dissolved into the juice, add the water, stir again. Strain the mixture into a second mixing bowl/ jug, leaving the pulp and seeds behind. Finally, pour into a bottle and place into the fridge to chill for a couple of hours. When ready it will be a zingy, tangy, yet sweet and fruity for you to enjoy! Good on its own, but try it with a bit of white rum for an amazing long drink!

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Food: Broccoli, spinach & parsley soup

This is a great soup with a big burst of green to help beat the up-coming illnesses this Autumn, and will make you feel generally more hyggelig (cosy)!

You’ll need:

  • 3-4 medium potatoes
  • 1 onion
  • 2 cloves of garlic, minced
  • 1/2 head of broccoli, chopped
  • Broccoli stem, finely cut
  • 20g frozen spinach
  • Handful of fresh parsley
  • 1 tbs dried parsley
  • 100ml veg stock
  • 1 tbs Dijon mustard
  • 1 tsp nutritional yeast
  • 1 litre of water
  • Rapeseed oil
  • Salt & pepper

 

Garnish:

  • 1 tbs walnut oil
  • Chopped fresh parsley

 

Start by chopping the potatoes into chunks, parboil them in a pan of salted water. Once done, drain and set aside.

Chop and fry the onion & minced garlic in a cast iron pot on a medium heat with a little oil until they’re soft and mellow. Next, add in the potatoes, dried parsley and the broccoli stem. Pour over the water and veg stock and stir. Add in the broccoli and bring to a simmer. Simmer for at least 20 minutes before adding the spinach and fresh parsley, and stir lightly until it starts to thaw. Place the lid on, turn the heat down onto its lowest setting and leave the mixture bubble and cook for a further 8-10 minutes. Now, stir in the nooch (nutritional yeast) and the mustard.

When the soup’s done its thing, take a hand blender and blitz the whole thing into a thick, velvety green soup. Season to taste.

Serve with a drizzle of walnut oil, a crack of black pepper and some chopped parsley. It goes really well with a crusty loaf and I’d recommend pairing it with a Æro Valnød Øl (walnut ale)  by Danish brewery, Rise Bryggeri, as the flavours complemented each other so well, but any gold ale would work here!

Enjoy!

Food: Whole roasted cauliflower

I was craving a proper ‘Sunday roast’, a huge deal for a Brit abroad. But I had missed the boat on the Sunday, instead I made this tasty dish on Monday. A perfect cheap and vegan solution for those awkward family gatherings, where everyone else is catered for by a huge roast joint. It’s so easy to make, even Grandad could make it!

To make you’ll need:

  • A whole head of cauliflower
  • 3 tbs gravy granules (I used Bisto- Original (red))
  • 3tbs cornflour
  • 1tsp dried thyme
  • 1tbs dried parsley
  • 1tsp mustard powder (I used Coleman’s)
  • 1tsp garlic powder (Available from Flying Tiger Copenhagen)
  • 1tsp onion powder (Available from Flying Tiger Copenhagen)
  • 1tsp ground black pepper

Simply wash the cauliflower and carve off any stalk and unsightly bits from the main body. Pat down with a towel and pre-heat the oven to a nice 180°C. In a bowl, place all the dry ingredients and mix thoroughly. Then, start adding water, bit-by-bit,  until a thick, savoury paste has formed. Now, prepare to get messy! Use your hands (cleaned, of course) to cover the whole cauliflower with the paste. This will form a nice herby crust as it roasts in the oven. Make sure the cauli is evenly covered and place in the oven in a baking tray. Roast for roughly 50 minutes, before taking it out and turning the baking tray. Place in for a further 20 minutes. Once this is done, take it out and pierce the centre with a skewer, to check that it has fully cooked. If not, place it back in for a further 10 minutes. Once it has finished, leave to slightly cool before serving.

I’d recommend serving it with a medley of vegetables and a classic British onion gravy,  which I make from using Bisto Original (red), the cooking water from all of the veg and some fried onions. I also served mine with some homemade stuffing, of which I’ll post the recipe soon!

Enjoy!

 

 

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The roasted cauliflower, enrobed in onion gravy.