Birthday dinner 2017

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.

Lilla jul 2016

Är ett tag sedan jag ordnade Lilla jul -middag, men julen har ju bara börjat. I år blev det buffestuk på det hela. Recept till några av rätterna kommer.

Svartbrödssnittar med kallröktlaxröra (kallrökt lax, crème fraiche, majonäs, riven emmenthaler, peppar) .

Skedar med rökta räkor, tomat och gurkig majonäs.

Ost såklart.

Snittar med crème fraiche och caviar.

Deviled eggs (chipotle, majonäs, crème fraiche, salt och peppar) med rökt räka och räkrom.

Gravad lax. Här måste man ha lite framförhålling. Recept kommer.

Varmrätten brukar traditionsenligt vara kalkon, men i år blev det anka. Tänker nog ändra om traditionen… Från och med nu blir det hel anka, så tillvida att jag får tag i det.

Denna fylldes med äpplen, apelsiner och mandariner och lagades i stekpåse. Detta var sedan basen för såsen.

Till detta gräddig brysselkål och sås. Och efteråt Janssons frestelse.

Och ost. Man kan alltid äta ost.

Man måste laga mycket mat, annars blir det inga rester. Perfekt frukost.

 

 

Halloween dinner 2016

As ususal there were a dinner for this years Halloween.

The menu:

 

First course were a pomme dorre (meat fruit). As in Hestons Dinner I found the receipt and a week later the dish was served to my guests.  Maybe not the most perfect ones and I would change some things… But I made it. It was mandarin-shaped. It tasted good (no one puked). Still can´t figure how they did this in the 1500´s…

Second was a beetroot risotto with goat cheese crème.

Third was the helix pomata (escargots). I made them earlier this summer and prepared them in the freezer. A receipt with all-inclusive instructions will be available later…

img_7321

Number four was a bit of a disappointment for me (picky bitch…) due to the lack of black color of the cassava. But it tasted good with truffle etc.

Fifth was a 16 hour in 84 C pork belly with pumpkin pure, carrots and apple terrine.

Sixth was black salsify, spinach, truffle and fried bone marrow.


In 7th heaven there were no photos….

For dish number eight it was panna cotta. Vampire style with a core of blood. No sorry, raspberry- and strawberry sause. Served with said sause, dried raspberries and strawberries and golden dust.


Last dish were these chocolate candles.

Served with an edible stone they were filled with chocolate mousse.

One of those evenings…

I had big plans after work today. Cooking dinner, doing dishes, gardening and some cleaning. 

I got to the dishes when this suddenly appear.

  
And after a few more I had to take a look. 

First I saw this. 

  
In best of dreams we would have about 97 geese in the fridge… But then I saw this. 

  
Let’s say it took awhile to clean up.

  
All of a sudden the pillow killer is lying on the mown admiring his work. Count to 10 dear!

  
If it wasn’t work enough we then picked some flowers in the garden.

  
So that’s that evening…

  
At least I ate the first wild strawberries this year…

I had a hunch…

I had a hunch when I bought the sofa who would steal the corner… 

Or actually I bought the long part for me, the corner for Mr. M and the table for the wine glass. 

And I was right, cause now when Mr. M goes missing, this is where he is: 

  
Sun: shining

Temerature: hot

Wind: zero

We’ve been waiting a long time for you summer! 

  
Of course the garden lizzard joined as well. Did not see that one coming!

Fredagsdrinken – Aperol spritz

Det här med tävling på söndag har sina nackdelar, man kan inte fira speciellt mycket efteråt. Det som är bra är att det blir en fredagsdrink idag. 

Traditionellt sett så är det ju en GT-buckla, men jag tänkte förnya det hela nu med sommaren på kommande. I give you… Aperol spritz! 

  
Fyll bucklan, eller ett vanligt glas om det skall vara så, med lite is. 

Häll i 2 delar Aperol, 1 del soda och 3 delar prosecco. 

Garnera med något, t.ex. Jätte myntablad (örtlandet verkar va på steroider i år igen…).

Fira lugnt och trevlig helg!

Födelsedagsmiddag 2016 Birthday dinner

Sent skall syndaren vakna tror jag det heter… Var ju ett tag sedan födelsedagsmiddag ala 2016 gick av stapeln, men här kommer den.

Först ostron.

Briochebollar med fransklöksoppa i.

Till detta en Blanc de Blance

Första rätten av middagen var Croque monsieur med dijonaisse.

Sedan kastanjepure med rådjurslever, sky och persiljerotschips.

Sedan Steak Fries med bearnaisesause.

Efter detta blev det fisk; bouillabaisse närmare bestämt.


Som mellan rätt innan desserterna var en syrlig körsbärsglass. Recept kommer.

Blåbärsclafouti med vaniljgrädde.

Och självklart chokladmousse.


Och som sig bör efter fransk middag kommer ost.

Local mussles 

Got to try some mussles from the local mussle cultivation of Aland Island archipelago. 

Of course me and Mr M have been diving for mussles ourselfs, he has been happier than me of the results…

These on the other hand were the mildest, silkiest I’ve ever tasted. 

They were smaller than the usual, bought ones and the shell more fragile. 

But my, they will be good!