Story by Anna Brones • Illustration by Johanna Kindvall • Recipe by both Put two Swedes who love to cook in a kitchen together and there will be an immediate discussion of what baked good needs to be...
One small reason I draw my food is that my cooking results will probably never look as good as Stephane Lemagnen’s creations. It’s silly of me to compare (and I’m not really trying), as Stephan...
Some may think it’s silly to grow your own sorrel when you have it growing wild just around the corner. As the cultivated sorrel has a slightly milder and nicer flavor I believe its a great ide...
It’s Easter again and I’m planning to treat myself and guests to some cured trout. To cure trout I use the same method and ratio as when I make traditional Scandinavian gravlax. The recip...
Every summer I enjoy fresh mint from my own little garden. I grow three quite common types: pepper, lemon and Water Mint. All three work really well for cooking and I use them regularly in teas or as...
One of the first times I met Sofi Meijling she treated me to a fantastic eel salad. It was Christmas eve and the salad was blended together with apples and dill. Since then we have become really good...
Årsta fältet, a flat field in a suburb of Stockholm, may not be the most exotic place to visit in the capital city of Sweden. But somewhere in that field I had one of my most peculiar food memories e...
Ibán Yarza is a self-taught baker (and bike mechanic) based in Barcelona where he organizes baking classes and promotes good bread for everyone. I first got to know of him through his site ¿Te quedas...
Lately I haven’t cooked or eaten fish that often. There is no good excuse for this other than I have been confused about which fish is ‘correct’ and safe to eat. Many of you probabl...
Äggakaga (Eggy Cake) is a South Swedish thick pancake that’s baked on top of the stove. This cake is rich in eggs and baked with plenty of butter and pork fat (not for a slim diet). Its creamy and he...
The best tagine I have ever had is the one I cooked myself while attending a cooking class in Marrakesh, Morocco. Its probably also the only proper tagine I have ever had. Raja (the cook) who really ...
With or without snow there’s not much that’s as heart warming as glögg (Swedish traditional mulled wine). In wintertime, around Christmas, the rich smell is so welcoming its no wonder its...
My memories of making gingerbread cookies (pepparkakor) are limited to my childhood when my sister and I rolled out dough and cutout shapes like the classic gingerbread men, women and pigs. It was fu...
I just opened an online SHOP. In the store I will have a selection of drawings for sale. Welcome!
While the duck is baking I treat my friends with some spiced duck liver. Often there is not that much liver that comes with a duck, so you may have to add some extra if you like. Many food shops sell...
I will as I always do, cook duck for Thanksgiving. The reason is the fat. A duck may look slimmer but when cooked it rarely dries out, while a turkey that’s leaner often does. To choose a leane...
This summer many of my friends in Sweden bragged about the number of baskets of yellow chanterelles they carried home from the woods. I came home with none. But I smiled along and remembered last yea...
A couple of weeks ago I was asked to do some recipe articles for EcoSalon. As the site belongs to one of my favorite sites I was beyond thrilled. EcoSalon has several interesting food columns, such a...
This summer a friend asked me what was the maximum temperature that egg yolks should reach while making ice cream. He was a little upset as many ice cream recipes aren’t clear about that. He...
After being tired of not finding great Knäckebröd, Scandinavian Crisp Bread in the stores around my neighborhood in East Village, I started to make my own. Traditionally they are made as round wafers...
A couple of weeks ago I was contacted by Sharon Hunt who wanted to contribute a guest post here on Kokblog. I was flattered and happy she chose to post about the Newfoundland specialty, Toutons, whic...
There is an old railroad path where the tracks have been gone for many years. Nasty weeds such as stinging nettles are about to take over as almost no one walks there anymore. Along the path a little...
My first male guest here on kokblog is Johan Kohnke. Johan is a trained chef and worked for Restaurant Savoy in Malmö for some time. Today Johan has left professional cooking behind him and works wit...
A couple of years ago I visited Cologne for a few days and my biggest impression of the city was how alien the dome looked like. The church is like a huge mother ship that landed in the middle of the...
At the end of June or the beginning of July is when St John’s wort starts to bloom. In Sweden, the plant is both common as a perennial in gardens and wild in the woods. I find them every year n...
Ever since I had my first Pork Belly Bun at Momofuku’s Noodle bar in the East Village I have never had enough of them. Their Pork Belly is cured with spices like star anise, fennel, coriander a...
Every summer I collect elderflowers to make cordial for my summer drinks. I especially like the cordial with gin and some fresh mint from the garden. To make elderflower cordial is easy… 40 eld...
The other day I made some illustrations for Steen Hanssen‘s article about White Asparagus, or Spargel as you call it in Germany. Steen is a food writer living in Berlin and a weekly contributer...
Most Swedes have probably made Sticky Chocolate Cake (kladd kaka) at least once or twice in their lives. If not they’ve eaten it for sure. I don’t know if this sticky chocolate cake is or...
In the old days they used to add different kinds of herbs to vodka. Back then it was often for healing purposes but also as a way, I think, to take out some of the sharp taste in pure spirits. Wormwo...
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