Kitchen

Thai chicken soup

 
This soup is delicious and it will warm you up. It is also very simple to prepare (especially because is Jakob who prepares it). This recipe serves two/three.  You can customise it to your preferences, with fish or seafood instead of chicken, or only vegetables.

    INGREDIENTS  
    1 can of coconut milk
    1 can of chicken stock
    1 can of water
    Thai fish sauce (1 tea spoon)
    Garlic (1 glove)
    Ginger (1 small bit)
    Chilli (1)
    Cilantro
    Green curry paste (or red if you prefer)
    Chicken
    Some vegetables (in this case broccoli)
 
Fry the garlic, the ginger and the chilli for a couple for minutes in neutral oil. Add the coconut milk, the fish sauce, the stock and the water and bring it to boil together with the curry paste. Leave it for 5 minutes. Then, add the chicken and the broccoli until they are done. Make sure they have the same cooking period; otherwise you can cook them separately and add them when the soup is almost done). Serve with cilantro!

Paris

Travelling to Paris was impulsive and great. We took the train and suddenly we were there. We walked, we admired, we sat... and as always, we ate. And this time, it was brilliant.

Before leaving the UK, I made some reservations in a couple of restaurants which I had heard about and the rest, improvisation. The first night we ate at Vivant; a small and young restaurant focused on the product. I loved it. Check this article out.

Having adinner at Les Papilles was more than brilliant. Everything was superb. Jakob loved the sweet potato soup and I think the slow-cooked beef in red wine was heaven. 

In the mean time, we also discovered some interesting places like Le gorilla blanc or L'Heure Gourmande. Another great moment was eating lunch at Le Georges at the Pompideu Centre: a sandwich with stunning views.

Finally, I did taste the Pierre Hermé macarons. More than nice. Maybe it's a good think no to travel so often to Paris...

Again, my new home

This morning's bread

Fastlagsbullar

Semlor or Fastlagsbulle, this last word is more appropriate for the South of Sweden. I will adopt the last one as you may know, I have Malmö i mitt hjärta and it was Jakob who made them.

Fastlagsbulle is a bun flavoured with cardamon and filled with almond paste and whipped cream. Does it sound good for you? I can assure you that it tastes better. Fastlagsbullar are originally eaten on Shrove Tuesday but nowadays you can find and eat them the whole February. I have heard that king Adolf Frederick Of Sweden died after having eaten many, many, many fastlagsbullar.

I suggest you have a look in this great blog, where you can find a brilliant video recipe.

One last thing. I have not be able to control myself and I have found an old picture...Malmö and I

Winter cabbage salad

    Loads of savoy cabbage from my vegetable box and I think I have found a very nice way to prepare it in salad, with orange and hazelnuts. On the side, leek fritters, from Plenty by Yotam Ottolenghi.

Salad

4 cups savoy cabbage, sliced thin
2 oranges, peel removed and cut into wedges
1/2 cup toasted chopped hazelnuts

Vinaigrette

1/2 cup olive oil
2 TBS honey
1 TBS dijon mustard
1 TBS soy sauce
zest from 1 orange