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. 

Annonser

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.

Putti´n on the Ritz

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!

 

 

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.

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.

Kött och potatis – Beef fillet, crushed thyme potatoes, red wine cream sause, chanterelles and honey lingonberries

Börja med såsen. Koka ihop fond, rödvin och timjan. När det reducerats så lägg i lingongelé (eller lingonjuice) och grädde. Smaka av med soya och salt.

Koka potatisen ganska mjuk.

Lägg den i ugnsform. Tryck sedan på potatisen så att den spricker och blir ganska platt. Lägg på timjan, salt och smör. Kör i ugnen så den får lite färg.

Blanda lingon och honung (2 delar lingon, 1 del honung). Salta lätt.

Stek på köttet och kantarellerna.

 

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Start with the sauce. Reduce meatstock, red wine and thyme. When reduced add the lingonberry jelly (or lingonberry or cranberry juice/gelé) and cream. Season with soy sauce and salt.

Boil the potatoes quite soft.

Add them in an oven dish. Then press the potatoes so that it cracks and becomes quite flat. Add the thyme, salt and butter. Cook in the oven so it gets some color.

Mix lingonberries and honey (2 parts lingonberry, 1 part honey). Salt lightly.

Fry the meat and chanterelles.

Grissida med pumpamos och svampsås – Porkbelly with pumpkin mash and mushroom sause

Dela grissidan (jag hade 1 kg) så att du får ut lika stora bitar. Lägg i en ugnssäker form med hög kant grissidan, 2-3 dl vittvin, lagerblad och 0,5-1 l vatten så att det täcker grissidan helt, ha i en rejäl nypa salt. Täck helt med aluminiumfolie och ställ in i ugn på 85 grader under natten eller i ca 12-16 h.

Ta grissidan ur vätskan sila den I en kastrull. Reducera ner tills det finns ca 2 dl kvar av fonden.

Häll i rött vin och svamp och koka ihop lite. Häll på grädde.

Skala och dela pumpan och koka den mjuk. Skala och koka potatis. Pressa det sedan till ett fint mos. Blanda med smält smör, grädde, salt och peppar.

Stek grisbitarna tills de fått fin färg.

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…

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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.

Spagetti med köttfärssås – Mincemeat sause with spaghetti

Ah, denna klassiker till middagsmat.

Börja med att steka köttfärs (i smör), ungefär 400 g.

Lägg i 2 tsk timjan, lite riven vitlök och 1 msk tomatpure.

Häll på 1 dl rödvin.

Smula ner 0,5 dl torkad svamp (jag använder oftast höstkantareller).

Häll på 3 dl köttbuljong.

Häll i en burk krossade tomater och 1 msk honung .Och kanske mer vin.

Låt allt puttra ihop en god stund.

Häll i 2,5 dl grädde (eller mer).

Salta och peppra.

Låt sjuda så länge som möjligt.

Koka spaghetti.

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Servera med riven parmesan eller annan ost.