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Basic Bread


This is a basic bread.  

50g yeast
5dl room temp water
1dl olive oil
13dl wheat flour
3tsp salt
2 tablespoons bread syrup

seasalt and sunflower seeds to garnish

Blend water with yeast and olive oil.  Add syrup followed by flour and salt.  Mix for about 15 minutes in a food processor.  Let it rise, takes about 20 minutes.  Take it out of bowl and work it by hand with some flour.  Place it in a form, brush it with a bit of water and then sprinkle it with seasalt and sunflower seeds and then let it rise for another 25 minutes.  Bake it ar 175C for 35 minutes.

These are basic instructions, you can add whatever you like into the mix, for example shredded carrotts, walnuts, another flour, honey or whatever you like.


Wine and Cheese

On Friday nights we like to live it up a bit once the kids have fallen asleep!


Wine and Cheese

Today I went by Hantverkargatan 14 and picked up some meets and cheeses.  Hantverkargatan 14 is a new deli that some friends of mine opened this year.  They have a great selection of finer deli items as well as pre-made foods.  It's located here in Stockholm, in Kungsholmen.



Wallenbergare is classic Swedish dish.  It is always served with mashed potatoes, melted butter, peas and ligonberries.  

For 5-6 people:

500g ground veal
8 dl heavy cream
2 eggs
bread crumbs (finely ground)
salt & pepper
50g butter (for searing)


Start with the ground veal in a bowl, add eggs, slowly stir adding heavy cream while stirring.  Add salt and pepper.  Let rest in fridge approximately 40 minutes.  Wet your hands (which is always good to do when working with ground meats), make patties to the size of you liking.    Turn over patties in bread crumbs then pan sear on low heat in butter until golden brown on each side.  Place patties in oven at 165C' for approximately 10 minutes.  The are best served medium.

Serve with melted butter and mashed potatoes and lingonberries.  I will give instructions for lingonberries here.


Lingonberries are to Swedes is what ketchup is to Americans!  Almost!  Lingonberries are one of the most common condiments in Sweden, used to garnish fish and meat dishes as well as pastries and desserts.

I recommend that you use frozen lingonberries.  It simply doesn't turn out as good with fresh ones, at least not when making preserves.  So, one 400g bag of lingonberries: pour about 1 to 2 dl sugar over the berries.  Leave it at room temperature for about 5 or six hours, stirring every hour or so until the sugar has melted.  Done.  This should keep in your refridgerator for up to 2 months.



My wife is always asking (begging) me for New York style sandwhiches, procuitto is one her favorites!  So... 

A baguette
Chopped tomatos
Red Onions
Olive Oil