Enjoyed Hobo hotels roof top bar called TAK. A must during the summer.Me and S having fun with the camera at HOBO ;) Delicious truffle pizza and pasta at Taverna Brillo. Strolling around the old town. <3 Perfect stay and dinner at hotel ‘at SIX‘. <3
Me and S had a wonderful two last days in Stockholm before heading back to Iceland. We met my friend Roslinda first day at Hobo hotel on their Roof top bar/restaurant, we were really lucky with the weather so we could sit outside. Can’t wait to visit this place during the summer. I guess it is a very popular place and the view is gorgeous over Stockholm.
On Friday, me and S went to “Hlemmur mathöll”, again or again for me at least. I love that place as you have a few food options to choose from at the same place. This time me and S tried out “Kröst”, we shared the charcuterie platter first which was ok, could definitely improve a bit, too much sausage pieces everywhere for my taste, I like more “charcuterie meat slices”. And then I took the “kinda fillet” (I wanted the beef though, but it was finished…) and S took the burger, but he actually wanted to try out the burrito place but they had closed already at 21.00… on a Friday?!… But anyway, the “kinda fillet” was very good and S thought the burger was OK as he doesn’t like cole slaw that much hehe. I like cole slaw so I will need to try out the burger next time.
On Saturday I went to the Champagne brunch at Laugar Spa, I met up with our Gudrun and Melkorka. It was a very nice little meet and we got to try their new products they just released. I love lemongrass and the smell from the lemongrass body shower oil and the mist is so good!!
I’m going to Sweden soon and I can’t wait!! Never could I imagined that I would be that excited to go back to Sweden haha. I’m heading to Stockholm and Borås, S is also coming after the football season is done but I can’t wait that long. ;)
This week I enjoyed the Blue lagoon two times haha. Thats how it goes when you get visitors. My aunt and her family was here last week and now my friend from England is here for a visit. Not bad at all as I love to relax in the hot water.
I couldn’t manage to take any good photos with my camera the first time as the weather wasn’t that good, it rained and was very windy. But the second time it was so much better, perfect lighting and no wind. So me and my friend Sofia<3 snapped some quick photos before we enjoyed the lagoon. But now I think I will have some break until I visit the blue lagoon next time haha.
My white bikini is from -KOPPER & ZINK- One of my favorites at the moment. <3
The secret to get the perfect crispy waffles is to have all ingredients really cold. And I also use soda water in the batter instead of still water and you add that just right before you cook the waffles.
Here is my original recipe for the waffle batter, but you can also flavour your waffles. Like adding chopped chocolate, grated coconut, ground hazelnuts, or cinnamon. Very easy if you would like to try something different.
But this time I made a super delicious blueberry sauce that is so easy to make. It turned out so good and I served it with some light whipped cream.
125 g butter, melted and cooled
2 dl cold milk
4 dl flour
2 cold eggs
1 tsp baking powder
3 dl cold soda water
3 dl fresh or frozen blueberries, if you’re using frozen, do not let them thaw first
3 tbsp tbsp lemon juice
3-4 tbsp light syrup
2 tbsp water
1/2 tbsp cornstarch (light maizena)
In a small saucepan, placed over medium-heat, add the blueberries, lemon juice and syrup. Bring to a boil.
In a small glas combine the cornstarch and water and whisk until smooth, gradually stir into the berry mixture.
Bring back to a boil and cook, stirring constantly, for about 2 minutes, or until thickened. Serve warm with waffles.
Whisk together milk, flour and eggs.
Add the baking powder, butter and the soda water.
Heat the waffle iron, add lightly some butter and bake the waffles until golden brown.
Serve with the blueberry sauce and light whipped cream.
Another simple dish, as I always say. Chicken thighs that are marinated in lemon and garlic, fit so well together. And it suits so perfect with this herb rice that I cooked with a little chicken stock and then fried with onions in a pan. How good doesn’t that sound? You can flavour your cooked rice in so many different ways and normal cooked rice can be quite boring sometimes. I also made a simple cold sauce that suited well for this dish, but it’s optional.
I recommend to use an oven prof skillet with a suitable lid.
Chicken and Marinade:
5 chicken thighs, skin on
1 lemon, zest + 4 tbsp lemon juice
1 tbsp dried oregano
4 garlic cloves, minced
½ tsp salt
2 tbsp olive oil
For the rice:
3 dl uncooked rice
1.5 tbsp concentrated chicken stock
1 tbsp dried oregano
1.5 tbsp olive oil
1 small onion, finely chopped
1 dl chopped parsley
salt and pepper
2 dl greek yoghurt
1 garlic cloves, minced
1-2 tbsp lemon juice
salt and pepper to taste
Combine the Chicken and Marinade ingredients in a plastic bag and set aside for at least 30 minutes but preferably for a few hours.
Cook the rice according to package but add the chicken stock and the oregano in the water and let it cook with the rice. Set a side when the rice is cooked.
Preheat oven to 180 C. Remove chicken from marinade. Heat some olive oil in a deeper skillet over medium high heat.
Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Transfer the chicken to an oven prof dish and put into the oven.
Pour off fat and wipe the pan with a paper towel (to remove burned rests).
Heat more olive oil in the same skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Add the cooked rice, stir and let it fry for a few minutes. Then add the chopped parsley and stir everything together. Salt and pepper to taste.
Take out the chicken and place them on top of the rice and put a lid on and put back into the oven and let bake for 10 minutes. Mix the cold sauce during the time.
Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley and fresh lemon zest, if you want.
A delicious, easy and quick pasta dish that is perfect to put together on a weekday dinner. You will love the combination of garlic, basil, sun-dried tomatoes, spinach and mozzarella. Only made in 20 minutes!
YOU NEED: 4 port.
350 gram tortellini with cheese
olive oil and salt (add it to the water when you cook the pasta).
1 tbsp olive oil
1 1/2 dl sun dried tomatoes in oil in a jar, drained from oil (cut in pieces)
3 garlic cloves, sliced thin
A half bag with fresh spinach
4 dl half and half (cream and milk)
1/2 tsp salt
1/2 tsp paprika pulver
125 gram standard ball of fresh mozzarella
10 fresh basil leaves, chopped
grated parmesan cheese, to serving
Cook the tortellini according to package, drain and set a side.
Heat sun-dried tomatoes and 1 tbsp of oil in a large skillet on medium heat, add the sliced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to soften.
Add half and half, salt, paprika and bring to boil and then reduce to simmer.
Add the fresh basil and the cooked tortellini. Mix to coat and warm on medium low heat and then add the mozzarella cheese in pieces. Stir so it starts to melt a bit.
A perfect weekday dish, easy to prepare and yes it’s good! This is a typical Swedish dish “Pytt i panna”, it literally means mixed food in small pieces, as you can see. It’s quick to prepare, specially if you have some left overs of potatoes (boiled) or some protein. Just add some chopped onions, salt and pepper and that’s it!
This time I made a “Pytt i panna” with a bbq sausage and a very yummy horseradish cream.
YOU NEED: 4 port.
Pytt i panna
500 g sausage
600 grams of cooked cold potatoes
salt and pepper
butter for frying
This Saturday my bf graduated! So nice that it’s finally done. So happy for him! <3
We went and had a celebration dinner at restaurant called Grillið with his family. Very nice food and good service, enjoyed it a lot. And finally a restaurant who had Chanterelles on the menu, one of my favourite things.