Food: Oatsicles

We may well have had our fill of sunshine for the year already, but on the off chance that there is more sunshine to come here’s a quick and easy recipe for a dairy free alternative ice lolly for keeping cool in the sun.

 

You’ll need:

  • Lolly moulds,
  • 1 carton of chocolate Oatly,
  • 1 banana.

 

Chop the banana into slices and fill the lolly moulds. Don’t pack them in too tight, you need to leave enough space for the chocolate drink. Pour in the drink to the brim, stick the lids/handles in firmly and leave in the freezer for a good couple of hours or overnight if possible. One carton can easily make between 6 – 8 lollies, depending on the amount of banana you use and the size of your moulds. I used the small ones from Lidl. The creaminess of the chocolate drink combined with the fudginess of the banana are a fantastic (and cheap) alternative to the usual sugary lollies. This way you can control their sugar intake with natural ingredients!

It also works great with other flavours of Oatly like Orange & Mango, or for a grownup take on the above recipe, mix some coffee into the chocolate Oatly mixture for an iced mocha lolly!

 

Enjoy!

 

Drink: Semla Shake

Here’s a great recipe for fettisdagen (the Swedish Mardi Gras). It has all the flavours of semla buns, but none of the time-consuming process of proving and kneading. However, if you’re game for all that, then by all means this cocktail would be amazing paired with the decadent buns! You can omit the custard if you want, but it gives another dimension to the cocktail and hey, it is for Fat Tuesday, after all!

To make, you’ll need:

  • 1 Whole carton of Oatly milk/ unsweetened unroasted almond milk
  • 2 Scoops of Swedish Glace (Tofu Line) vanilla Ice cream
  • 3 Shots of Amaretto
  • 2 Shots of vanilla vodka (I used ABSOLUT, naturally)
  • 1⁄2 tsp Ground cardamom
  • 2tbs Oatly custard

To finish:

  • Soy whip
  • Cake crumbs

To make, put all the ingredients in a blender and whizz up until they make a sweet, aromatic cardamom laced cocktail. Get your glasses, in my case a vintage milk bottle, and fill with the mix. Top with some soy whipped cream, but be wary that it doesn’t sink, as it doesn’t behave exactly the way dairy cream does, it’s also a bit heavier.

Garnish with cake crumbs, vegan in my case, left over from a delicious Naturally Kind Food slice and you’re done!

 

Enjoy!

Check out my post on Gastro Gays’ blog!

Hey guys,

Recently the lovely Russell & Patrick from Gastro Gays did a piece on 16 Scandinavian and Nordic places to drink & eat in London, in the run up to Melodifestivalen (Sweden’s competition to find this year’s Eurovision entry) and of course, The Eurovision Song contest, which will be in Kyviv, Ukraine in May.

As I’m a lover of all things Nordic, I gave them a few more recommendations on Scandi spots in both London, and closer to home here in Wales.

Check it out at:

http://gastrogays.com/scandi-london/

I hope you like!

Design: Emerybloom Christmas Shop

I’ve featured Emerybloom before in a previous post, but, in case you’re reading for the first time here’s a run down:

Emerybloom of Sweden are a small, online design company based in Malmö, Sweden comprising of Gareth Emery and Mysan Hedblom (hence the name). Established in 2014 they’ve gone from strength to strength over the past few years building on their original range of high quality geometric prints to include teas, totes, cards for different occasions and even beach towels! There are even a few Welsh inspired prints, a stylish nod to Gareth’s Swansea roots. Both Gareth and Mysan are Falmouth graduates who are artists in their own right but collaborate for Emerybloom.

The look of the work is stunning, that’s worth getting out there before saying anything else. On trend, crisp and sophisticated, the prints make a bold and elegant statement with their sharp lines and distinct use of colour and geometric patterns.

Their Christmas shop this year is full of new additions such as a new range of teas from Swedish brand Teministeriet in addition to new totes and a range of  Christmas cards.

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Their new collection of cards features their signature geometric style, whilst taking inspiration from typical seasonal Scandi symbols, whether from a simple handwritten ‘God Jul’ (Merry Christmas) or the Finnish (and pan-Scandinavian) himmeli Christmas ornament design.

Every year Emerybloom produce a limited run of a piece, the profits of which are donated to charity. This year their grey, fractal patterned Rudolph print sports the “God Jul” message at the bottom.

One of many things I love about the company is their attention to detail and the quality of the individual elements. To be fair, we are talking high-end execution here, but it’s nice to know that everything from the quality of the paper to the choice of environmentally friendly envelopes has been thought of.

Last year I styled their Rudolph print into the decor, which gives a sprinkle of traditional seasonal red whilst remaining stylish and paired-back.

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Seeing the himmeli cards and seeing as our Christmas décor is full of geometric, monochrome imagery (which definitely included himmeli) I had to get some. They came last week, I loved them so much I needed to have one framed – I’ve been waiting to show you guys how it looks, as I only picked it up on Saturday! It’s small, but bloody lush!

I’d recommend a nice long peruse their prints, bespoke prints and Christmas shop. If you want some in time for christmas then order by December 10th! If you’re looking for something new to base a look around, or perhaps looking for a smart focal point for a room then perhaps Emerybloom has something for you.

https://www.emerybloom.com

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Food: Vegan Gravadlax

Inspired by the recipe for carrot lox on the food blog Olives for Dinner, I was inspired to make my own version, but more Scandi 😉

(ps: All of the Scandi ingredients can be bought from Tiger and IKEA)

To make, you’ll need:

  • 3 carrots, peeled finely
  • 1 tbs dijon mustard
  • 1tbs dried dill
  • 2 bay leaves
  • 50ml Snaps/Akvavit
  • 150ml water
  • 1tbs green nori sprinkle
  • 1tbs olive oil
  • 3tbs salt
  • 1tbs sugar
  • 1tbs lingonberry syrup
  • 2tbs lingonberry cider vinegar
  • Pinch of black pepper

To make, simply peel the carrots as thin as possible and set aside. In a jar (I used a mason jar), add in the rest of the ingredients (minus the olive oil) and stir. Because of the mustard, the mixture will be cloudy- but don’t worry!

Place the carrot ‘salmon’ into the mixture and let it marinade for approximately 2o minutes. After this, spoon out the carrots, add the tablespoon of oil and place into a baking tray. Cover with foil and place into an oven heated to 140°C for 20 minutes. After this, leave to cool slightly and place back into the jar. Shake up the jar and leave (when cool) in the fridge to marinate for 1-2 days. Cooking the carrots softens the texture of them and allows the marinade to permeate. I will be using these for some plant based Scandinavian themed lunches in the future!

Enjoy x

Design & Food: Our trip to Copenhagen part III (ii)

Late afternoon-ish we went back out for the next part of the journey, we were getting the train to Malmö to meet Tom’s childhood friend and his wife.

Buying a ticket to Malmö is fuss free and costs around twenty quid return.  We got on the very clean train (cleaner than anything back in the UK) and sat opposite each other looking at the window. Both of us humming the tune of Hollow Talk by Choir of Young Believers, the theme of the Scandi noir drama The Bridge/Broen/Bron with a smirk on our faces. The train itself doesn’t take long to get to the other side. The scenery of the sound was great don’t get me wrong, but I assume you can appreciate the spectacle a bit more if you cross with a car.

In a blink and we were at Malmö Central Station. When we stepped off the train there was a bit of a police or polis presence and, being the nerds that we are, were half expecting Saga Norén to be around the corner! We walked through the city, passing the Elite Hotel Savoy Malmö, a grand and exquisite 19th century building, you could imagine being in a Wes Anderson film.

First on the list was to change some money into Swedish Krona, which was quite easy as there was a Bureau de Change  around the corner. Expecting to change some of the Danish currency, weirdly it was a better deal changing from our GBP, so we did just that. Now we were ready to explore this amazing city.

We continued to the main square onto the stylish Södergatan where the streets are lined with chic shops and cafés. Shopping in Malmö has some of the familiarities of nearby Copenhagen, like Tiger (although over here its named TGR) but Malmö has its own range of Swedish shops that are simple and stylish and filled with things (sadly for me 😉 ) that are appealing to bring back home. Bolia for instance, is full of affordable Scandinavian design. Just walking into my favourite shop Granit is like a monochrome explosion. Everything in glass, concrete and black & white. I just had to stock up on glass bottles, in medicine bottle brown – mimicking ridiculously pricey Aesop products. To the left of Granit is Lagerhaus, like Granit- only cheaper. YAY!

Unlike Copenhagen, Malmö also has a Marimekko store and a MUJI – one of my favourite stores back home – well, when I visit London. We strolled onto Skomakaregatan in the Old Town, filled with small boutiques, artisan bakers and yet more cafés. Intrigued by a quirky little music shop, Folk å Rock. We went inside and I just got lost in the mountains of vinyl they stocked. Whilst Tom found his happy place, sipping a hot latte in the coffeeshop, downstairs.

 

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As I spent the rest of the afternoon shopping until the sun went down I sadly didn’t get to see one of Malmö’s most famous sights (and as an architecture fan, I’m kicking myself!). Over on Lilla Varvsgatan is the Turning Torso by Spanish architect Santiago Calatrava. It is the tallest building of the Nordic countries at 190m. The building (as I briefly saw when I got off the train, and since on Google)  literally twists, its sleek silhouette looking majestic in the sky. Thankfully, I will be able to actually see the building when we return (in February).

It was at this point when Tom’s school friend, Gareth came to meet us. He is one half, along with his wife, of the Swedish/Welsh design duo EmeryBloom. After checking a few more vintage records we all went out to the now chilly, dark streets. After introductions we popped in an out of the design stores in The Old Town we met up with Gareth’s wife, the beautiful and talented photographer Mysan Hedblom. Deciding where to escape from the night chill, we initially thought of a new Mexican restaurant. When we found out they were full, it was off back to theirs, with a stop on the way to a pizza joint, of course 😉

Well, myself and Tom weren’t. Pizza in this place was 200 SEK- £20 :/ So on Gareth’s recommendation we went to the Falafel house round the corner. For a tenner each we picked up a huge Lebanese falafel wrap filled with salad, hummus and pickles, a drink and some baklava. With the smell wafting up from the falafel, I just couldn’t wait to eat it.

We stepped into the lobby of an unassuming 60s office block, complete with marble effect floors and stained wooden panel. From the lift we emerged on the roof –  Yes, their house was on the bloody roof. Along with its neighbours it was an amazing glass box, with sharp angles looking out onto a communal garden space. Basically the stuff I read about in Deezeen. Inside, the walls were filled with their own pieces of art. Great photography by Mysan with graphic design by Gareth. This was the Scandinavian interior I’m trying to recreate back home in a Swansea semi-detached. We got the candles on and wine out and tucked in. The falafel was so good, with the sharp bite coming from the pickles. We finished the evening with the baklava, some tea from Well Tea co and a heap of Ylvis videos on Youtube.

Soon, it was time to get the train back to Denmark. I’m glad that the Mexican restaurant was full, as we had a better evening over theirs.

Tack så mycket both!

Food: Kycklingpytt

After wanting to make something Scandinavian (that wasn’t fish or meatballs) I started doing some research and found the Swedish dish called Pyttipanna or ‘bits in a pan’. Perfect. Essentially it’s a hash – how Swedes would use up their leftover meat and potatoes, but I wanted to elevate this from a leftover supper into a Posh Dish.

To do this you’ll need:

(Feeds 2)

  • 1.5 Chicken breasts
  • a handful of wild mushrooms – I used some Chanterelles
  • 3 large-ish new potatoes (or 1 large potato)
  • a packet of lardons
  • a handful of dill
  • a handful of parsley
  • 1 medium onion
  • 2 eggs
  • some pickled beetroot

Earlier in the day I poached the chicken in a liquor of boiling water, a spoonful of mustard – I used dijon – a small glass of Vermouth, some leftover mushroom stalks, a good crack of black pepper and 1tbs of dried thyme and a few stalks of fresh thyme. Poach until the juices of the chicken run clear. Separate the breasts from the liquid and set aside. With the liquor I simply strained and filtered it, then when cool put it in the freezer – it would be a shame to throw it out when I could use it as a base of a great stock. Waste not want not as they say…

Whilst the chicken is poaching, there’s time to deal with the potatoes. Peel and chop into small cubes. The smaller the better, this step really tested my patience – but you’ll have to deal with it as nearly everything needs to be chopped in this dish, however the result is amazing, so bear with it. Par-boil  the potatoes in salted water, strain and set aside.

Once the chicken is cool, you’ll need to do the same and shop into small pieces.

Now you’re ready to make the dish.

Fry the lardons in a shallow pan. I used my Descoware shallow casserole, a mid-century heirloom and one of my favourite pans in the kitchen. Very versatile. Once they have browned a bit and let out their delicious smokey oil add in a finely diced onion. Cook until translucent. Once this is done, you can chop the mushrooms up, yes, you guessed, finely.

Next, add the potatoes and sauté . Add the mushrooms along with some chopped fresh dill and parsley, a splash of cider vinegar and a knob of butter. Finally add the chicken and season. Add to your plate or bowl, I used some IKEA STOCKHOLM deep bowls, for that sophisticated edge. Nearly done, I promise.

Place some chef’s rings in a frying pan with a drop of oil. If you’re thinking ‘where on earth do you get chef’s rings’ well eBay is probably worth a try but I got mine from TIGER, in Swansea – weirdly marketed as ‘cheesecake rings’ – a bargain at £3 for 4 and a press. Heat and fry two eggs. Once fried, top the hash with the eggs and some slices of pickled beetroot (an extra frond of dill won’t hurt 😉 ). I used my own homemade caraway pickled beetroot, that I’d made the week before. We served ours with some crusty baguette and a nice glass of red wine.

Now, break the yolk so it makes a rich sauce and consume!