Vegetarian bacon starter

Start with the king oyster mushroom. Slice as slim slices as possible.

Mix smoked salt, ground chipotle chili, cayenne pepper, thyme and smoked paprika powder. Rub the mushroom with the mixture and store in the fridge in an airtight container over night.


Put radishes, butter and herbal salt on the grill or in the oven until done (20 minutes?).


Put together the dish with blue cheese cream and some green leafs.


King oyster risotto

Start with the blue cheese cream. Mix blue cheese and créme fraishe until a smooth cream, you might need to add some milk. 

Slice the king oyster mushroom. Chop the end/ugly parts. 

Make the risotto, as on the label with chicken stock, butter, white wine, the chopped mushroom and parmesan. No, do not use garlic…

Fry the sliced mushroom in butter. Salt and pepper to season. 

Put together risotto, mushroom, cheese cream, parmesan and balsamic syrup. 

I used a white balsamic syrup with gold, but any balsamic syrup will do. 

Lax med sparris och tomatsås

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.

Dinner by Heston Blumenthal

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 have not yet recovered from this experience.

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.

Sparris med baconbearnaise

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.

Servera med hyvlad parmesan.

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.

Havrebollar – Oatmeal balls :)

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…

Steak tartar – Råbiff med confirerad äggula

So yummy!

Det behöver inte alls vara mer komplicerat än en enkel råbiff.

  • Råbiff
  • Krutonger
  • Chornicons
  • Kapris
  • Rädisa
  • Dragonaioli
  • Parmesan
  • Balsamicosyrup
  • Konfiterad äggula

It does not need to be more complicated than a simple tartar.

• Steak tartar
• Croutons
• Cornichons
•Tarragon Aioli
• Balsamic syrup
• confited yolk


Pulled beef, baked potato and coleslaw

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.

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.