Fry some fil’e to perfection.
Fry some shredded potatoes.
Make choron sauce.
Nothing could ever go wrong the day you serve this in perfection with tomatoes…
Ta ur gulan i en bunke och blanda i 1 del creme fraishe, 2 delar majonnäs, 1 msk sardellkräm eller 2 sardeller eller 2 msk kaviar (romkräm). Svartpeppar och cayennepeppar. Mixa ihop ordentligt med en gaffel.
Fyll äggvitorna, garnera med rökta räkor och caviart och glasört.
Älskar dessa biskvier, speciellt de som är i liten storlek.
Länk till receptet här.
A weekend in Riga and what would be better to spend time on than eating? Not even spas.
We went to Muusu to check the culinary scene out.
A very nice, cozy but yet modern restaurant. It was very reasonable priced at a first look and when the food arrived it was for sure! The dishes were well thought through and beautifully plated. Tasty but delicate. When comparing to restaurants with * or ** in Michelin this one definitely deserves one star both with food and service. It is a restaurant I truly recommend and would return to.
What’s up with all these burnt crusts and other burnt things to eat?! Nope, I will not jump on this one. If my stuff is burnt, I’ve messed up!
First dish was a goat cheese salad with
Main was chicken with
For dessert I went for the
Another dessert was the
Could not eat all the time so we took a tour via some of the touristy spots.
Honey cake. It was a special creation with a nice, rich flavor and not too sweet at all, but a bit crumbly.
Due to a horrible and extreme flu I was happy to be able to tourist from the hotel window. 🙂
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 together the dish with blue cheese cream and some green leafs.
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.
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.
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!