Börja med såsen.
Koka grönsaksbuljong, tomatpure, timjan, persilja och soltorkade tomater.
Häll på grädde och mixa grovt. Salta och peppra och koka ihop.
Koka sparrisen lätt och stek laxen.
Till nässelsåsen behövs nässlor (ca 1,5 l), använd handskar (!).
Skölj och plocka bladen på nässlorna.
Koka dem i 5 minuter. Häll nässlorna i ett durkslag och låt dom svalna något, pressa ut vattnet.
Häll 0,5 dl vitt vin och en klick smör i en kastrull och låt koka en kort stund.
Häll i 1 dl fisk- eller grönsaksbuljong och låt koka.
Häll i 3 dl grädde och låt koka till lagom tjock konsistens.
Blanda ner nässlorna och smaka av med salt och peppar.
For sause you need nettles (about 1.5 l), use gloves (!).
Rinse and pick the leaves of the nettles.
Cook them for 5 minutes. Pour the nettles in a colander and let them cool slightly, squeeze out the water.
Finely chop the nettles.
Pour 0.5 dl of white wine and a knob of butter in a saucepan and cook briefly.
Pour in 1 dl fish or vegetable broth and boil.
Pour in 3 dl cream and cook to a proper thickness.
Add the nettles and season with salt and pepper.
Mix the sauce.
After some hassle I managed to get at table at Dinner by Heston Blumenthal. You might understand my excitement. It was to the point that I was so looking forward I could barely sleep due to happiness.
At this point most sane people might start to consider whether their hobby is really healthy or not…
Showered with accolades, Dinner by Heston Blumenthal is one of the world’s most celebrated restaurants. Having spent years researching and exploring Britain’s gastronomic past, Blumenthal and Executive Chef Ashley Palmer-Watts consulted with food historians and spent endless hours at The British Library in search of ideas. The result is a menu that has achieved worldwide recognition from food critics, chefs and customer alike.
Well, I headed to the Mandarin Oriental where the restaurant is located and started with a drink in the Mandarin bar. Had a #51 Fizz containing Snow Queen vodka, peach pureé, Frangelico, yuzu, Champagne and peach bitters.
When table was ready I was seated in the restaurant and had a look at the menu. This was also meant to be an inspiration for the birthday dinner that was about to come.
Did my suggestions and was served bread with nice flavors and a hard crust.
First dish was the meat fruit. The most exiting thing for this evening and something I’ve been so curious about ever since I mad it my self for last Halloween dinner. I can tell you I was on edge! And it looked great.
Then I tasted it and let me tell you that I don’t think I could hide my twisted feelings. I was in limbo! I didn’t know if I should feel disappointed. Or happy. Or just extremely proud?! It tasted EXACTLY the same as the one I made. #whatthehellamireallythatgood
I took the cab back (look mum, very responsible…) because I was so full. Must admit that I didn’t really recognize the feeling at first…
Expectations: To try the meat fruit and compare it to my Halloween edition. Find inspiration for upcoming Birthday Dinner 2017.
Dress code: Comfortable. They welcome diners from the age of 4 years and above. I would recommend a smart casual with room for food.
Service: Well dressed and knowledgeable waiters.
Food: High class with lots of flavors and layers.
Ambiance and venue: Back ground noise but not too tiring, venue quite modern with kitchen behind glass wall. View of Hyde Park. Just enough attentive waiters.
Drinks: A wine list in different price ranges. Not so many on half-bottles.
The chair: A quite comfortable sofa.
Money worth? Yes, it’s an experience.
The Ritz restaurant in London is considered by many to be one of the most beautiful dining rooms in the world, and I could sure live there.
This was what I had for dinner.
Chestnut velouté with sea buckthorn and wild mushrooms. A rich and creamy creation that started the dinner in a great way.
Brill with beluga lentils, mussels and Champagne sauce
Prune and Armagnac soufflé with almond ice cream
A plate of sample desserts with ganache filled chocolate, vanilla macaron, marmalade and chocolate cake. Of these my favaourite was the macaron due to its silky texture and impeccable smoothness of the filling, the best I’ve ever tasted.
Expectations: A decadent evening with perfect food and nice wine with the best service around. No pressure…
Dresscode: Reflecting the elegant nature of the hotel’s architecture The Ritz London has a dress code in different areas of the hotel as follows: Gentlemen are required to wear a jacket and tie (jeans and sportswear are not permitted for either ladies or gentlemen). Please note that trainers and sportswear are not permitted in any of the hotel or Club’s restaurants or bars.
Well thank god, if not understood by the rest of the ambiance, you would look ridiculous in this venue if wearing jeans or trainers…
Service: Well dressed waiters and knowledgeable and happy waiters.
Food: High class with clean flavors. Delicately seasoned as it should.
Ambiance and venue: Fabulous! No unnecessary back ground noise, beautiful venue and just enough attentive waiters. Yes, it is one of the most beautiful dining rooms in the world.
Drinks: Special champagne offer, great wine list in different price ranges. Not so many on half-bottles.
The chair: Super comfy and very beautiful.
Money worth? Yes! I’ll be back!
Koka sparris (grön eller vit).
Stek bacon krispigt och skär i små, små bitar.
Blanda 3 msk vitvinsvinäger, 3 tsk dragon (jag använder hälften inlagd dragon) och 3 äggulor i en skål över vattenbad.
Smält 100-125 g smör (beroende på mängden baconfett).
Vispa äggblandningen över vattenbad tills den börjar tjockna. Vispa sedan ner smöret lite i taget.
Vispa ner flottet av baconen. Total fettmängd skall bli 150-175 g.
Rör ner baconbitarna och peppra.
PS 1. Såsen får inte bli över 60 grader, då spricker den då äggen koagulerar.
PS 2. Spricker bearnaisen så börja om med nya äggulor (1-2 st) och tillsätt den spruckna såsen lite i taget som du gjorde med det smälta smöret, och sänk temperaturen.
Mixa eller vispa 250 gram mjukt smör, 9-10 dl havregryn, 3 msk oboy, 0,75 dl kallt kaffe, 2 dl socker, 0,25 tsk mald vanilj och 3 msk grädde.
För att få smeten fluffig så tar det ett tag, ca. 10 minuter. Min blir ganska lös, så innan jag rullar den till bollar så får den stå svalt några minuter för att sätta sig lite.
This is another variety of the Swedish chokladboll, a fluffier and less chocolaty cookie.
Blend or whisk 250 grams of soft butter, 9-10 dl oatmeal, 3 tablespoons O’boy, 0,75 dl cold coffee, 2 dl sugar, 0,25 teaspoon ground vanilla and 3 tablespoons of cream.
To make the batter fluffy it will take a while, ca. 10 minutes of whisking/mixing. My batter is quite loose, so before I roll it into balls it may be a good idea to let it chill for a few minutes to settle a bit.
Perfect for a fika…
Det behöver inte alls vara mer komplicerat än en enkel råbiff.
It does not need to be more complicated than a simple tartar.
• Steak tartar
• Balsamic syrup
• confited yolk
Start with the pulled beef, it takes hours.
Put the meat in a cast iron pot or similar. Add ketchup, chipotle, garlic gloves, brown sugar, red wine vinegar, salt and black pepper. Let simmer on low heat or in the oven (150 C) for at least 4 hours ( 1 kg) but probably 12 hours…
Make a coleslaw.
Shred cabbage (I like summer cabbage or Chinese cabbage most) and carrots. Mix with mayonnaise, crème fraiche and Dijon mustard. Add salt and black pepper.
Make baked potatoes and the sauce.
For the sauce mix crème fraiche, chili sauce and BBQ sauce.
On my birthday we had cake, and planned the upcoming birthday dinner 2017.
Later we started to lay the table. Or at least one of us did…
Theme was spring and nature.
The smartest way to keep plates warm before serving at home is an electrical blanket.
When guests arrived there were Champagne and two different hors douvres. One with scrimps and chili mayo and one with pickled meat and truffle aioli.
First dish of the evening was beets.
More in detail beetroot, yellow beetroot, pear, maché, walnuts, bee pollen, acacia honey comb, balsamic syrup, fried goat cheese and mealworms. All inspired by this dish.
Second dish was a velouté made of beef. On the plate is mushroom, peas, carrot, cress and golden salt.
Third dish was salmon.
With potato purée, scrimps and crayfish and scrimp foam. It should have been served with also a scrimp roe butter, but that one got left in the fridge…
Dish four was savory porridge.
With fennel, cress and grasshopper.
Dish five was braised celery.
With celery and gruyere and parmesan, and celeriac, cider apples, yellow beetroot, walnuts carrot sprouts and cress.
Dessert was a berry parfait with raspberry mousse, berry sauce, bee pollen, gold leafs and cotton candy.