Seafood pâté made with cod and shrimp.
A variation of the Southeast-Asian otak otak that uses fresh lemongrass, red chillies, galangal and turmeric.
Photo & Text © JE Nilsson, CM Cordeiro 2013
Continue reading “Seafood pâté. A conversation behind this not quite otak otak.”
The weekend baking project. Swedish cinnamon rolls.
Text © JE Nilsson, CM Cordeiro 2013
Fast and easy to bake, these can can be filled and glazed with most anything you favour from crushed pecan in maple syrup to vanilla custard. Glaze with likewise as many of your heart’s culinary desires from cream cheese to Dulce de Leche.
Related:
A Swedish fika over cinnamon rolls
Kanelbullens Dag, Cinnamon Rolls Day 2009
Cinnamon Roll Day (Kanelbullens Dag) in Sweden, 2007
From a late night’s adventure in baking – two different types of sourdough bread, from a kefir culture and a buttermilk culture.
Text & Photo © CM Cordeiro 2013
At this year’s Passion for Food Festival 2013 in Gothenburg, one of the talking points was about how homebaked sourdoughs are now coming back into fashion in Swedish households. Most people still lamented the time it took for a culture to start and rise, this being the primary reason why sourdoughs were abandoned for decades as a household project due to a lack of time.
So sourdoughs were not always favoured in breadbaking history, and I couldn’t help but laugh when I read in a well-regarded Swedish cookbook printed in the late 1990s that sourdough cultures were cumbersome to work with because they tended to die on you, not give enough raising strength to the dough or worse, produce bread with uneven holes in the texture. And to think, at this year’s food festival, I was so taken in by sourdough bread with exactly those large, uneven roles going through its entire structure that I thought I’d adopt a sourdough culture as a pet project to see how it works out.
It’s been a few months and the culture is alive and well, no fuss to it at all, contrary to how it is often written about in numerous cookbooks and websites. Just see that you have enough of the starter after a baking project, leave it out a few days and I can almost assure you, it’ll live. Yeast and bacteria are after all, quite resilient organisms.
I now in fact have two different sourdough cultures to experiment with to my heart’s delight, where as pets, they hardly take any time looking after at all.
The art of apple crumble.
To the sounds of Fact Magazine Sven Weisemann Tikuma.
Text & Photo © CM Cordeiro 2013
LUNCH TALK
$E: yeah / i totally understand why it is that women tend to fall for the bad guys / [1 guys with an attitude]1
$L: [1 you’re really attracted]1 to these types because there{s} so much danger surrounding them / so much machoism that you as a [2 woman / don’t]2
$E: [2 don’t have // yep]2 it{i}s so completely opposite of being female right
$L: < yep > and opposites attract
@ < ingressive >
$M: cliché / cliché // < but > / i completely understand if girls fall for devil type guys / plenty < of us do that / but this is beyond ridiculous >
@ < hesitation >
@ < laughter: E and L >
$T: makes it harder when lucifer has an angelic [3 smile too / right]3
$M:[3 angelic smile]3 / you{a}re talking he{ha}s got < a code of conduct / a moral compass >
@ < laughter: all >
$T: tough // [4 but]4
$M: < [4 yep]4 >
@ < ingressive >
$L: < > you gonna finish that ice-cream / can i have it
@ < gesture: looks at M's dessert plate >
$M: < nope >
@ < ingressive >
Homemade egg noodles / pasta served with meat sauce, topped with thyme
and a drizzle of extra virgin olive oil from Italy.
Text and Photo © JE Nilsson, CM Cordeiro 2013
A fork full of this homemade egg noodles / pasta brought an instant flash of a Madeleine moment of sorts where I was reminded of my first encounters with egg noodles as a child of about age six.
It would be one of my first days in school in Primary One at CHIJ Katong in Singapore, dressed in freshly pressed blue pinafore over a starched collar white blouse. I was new to the routine of going to class, making new friends and having to navigate recess time buying food at the school canteen on my own. It was perhaps the second day of school that I found myself drawn to one of the more crowded canteen stalls that sold fishball noodles that cost all of Singapore $0.40 cents during the early 1980s. I realize today that the bowl that was filled half with noodles and two fishballs, was not large though it seemed at the time, very large in my tiny hands.
I’ve always found myself to be a slow learner and remember that at age six, while some other girls had mastered the art of eating with chopsticks, I sat for most part of the recess time, struggling to put strands of noodles onto the soup spoon for a neat consumption. It took time and I was happy that on some days, my father’s father was around to keep me company, sometimes laughing at my actions, most times just sitting and watching in amusement. Continue reading “Homemade egg noodles / pasta in under an hour”
Easter lilies.
Yellow is the colour that distinctly marks Easter in Sweden, together with the colourful Påsk or Easter Egg.
Text and Photo © JE Nilsson, CM Cordeiro 2013
In Sweden, which is today seen as a very secular country, Easter is still a celebration that is much anticipated however not so much for the religious connotations as for it being a landmark weekend for the upcoming summer and a sign, that from now on, its spring. Continue reading “Easter “Påsk” yellow 2013″
Home made “hotel breakfast” with all ingredients
locally produced and all sourced at the Passion for Food Festival 2013.
Text and Photo © JE Nilsson, CM Cordeiro 2013
In a world that becomes increasingly complex and contradictory by the day it is sometimes gratifying to go really local, while keeping a global perspective.
One of the things I love most with the Passion for Food Festival is that so many international small quality producers are putting so much effort into introducing themselves to the western Swedish consumers.
Continue reading “Omelette et sausage, home basics”
With Zdenka and Martino (pictured) Oliboni of Italian Wine Bar.
When I asked which Amarone they thought should I have for the evening, the bottle I had in hand was politely removed and replaced with this bottle of Villa Crine Amarone Classico 2008.
Text and Photo © JE Nilsson, CM Cordeiro 2013
Sunday 3 March was the last day of the Gothenburg Passion for Food Festival 2013. The winding down hours, or the final rush, depending on your disposition, found me at the Italian Wine Bar with Martino, his wife Zdenka and their colleagues. Trade fairs, as much as they are for marketing and doing business is for me a meeting point to catch up with old friends and make new ones. In these closing hours I had just one thing left on my wish list, a glass of Amarone.
Seeing that Zdenka and Martino were busy, I began browsing their assortment of red wines. But I didn’t have long to ponder my choice since as soon as they spotted me, various bottles were promptly brought forward and just as long lost friends, we picked up chatting from where we left off last year.
The Italian Wine Bar
The Italian Wine Bar they represent is an Italian company they own jointly with the purpose of introducing a little piece of Italy to Sweden. They source wine, beer, grappa and various delicatessen (such as panforte from Antica Pasticceria Masoni) from their local friends and neighbours in Tuscany, just in-between Florence and Siena which is a pretty significant place in the regional history. In fact Eva and Gino Vettese live within viewing distance from San Gimignano, which I had the pleasure to visit just a few years ago. Their own olive oil is also sold via the Italian Wine Bar. It is fun to notice that what I was looking at today was specifically that kind of olive oil I was advocating already by then:
When it comes to olive oil, there are different qualities beyond “virgin” and “cold pressed” oils. What you want is something better than extra virgin olive oil in flavour. The oil to look out for is from those that hand pick their olives and have them pressed on a daily basis. Although this kind of quality olive oil is difficult to source
With their minuscule yearly harvest, it was no hard decision to pick up a few bottles at once.
Continue reading “A European wine odyssey at Passion för Mat 2013”
Cheryl Marie Cordeiro and Lambriní Theodossious (right)
at the Passion for Food Festival 2013 in Gothenburg, Sweden.
Text and Photo © JE Nilsson, CM Cordeiro 2013
What I love about traveling is the adventures and the new experiences that come with it. My favourite souvenirs are new food ideas, and where possible, I love bringing home local produce of the region coupled with recipes of places I’ve visited and of dishes I loved. Eventually I will also synthesize the experience, mix and match with things I already know and make the experience my own.
Meeting with Lambriní Theodossious who owns her own olive plantation on the islands of Lesvos in Greece at the Passion for Food Festival 2013 in Gothenburg, Sweden, was another one of those wonderfully unexpected experiences. She brings her efforts of love in the form of dark bottles of unadulterated olive oil which she produces herself with some help of local farm hands, from Greece to Sweden. Its called the Todora Olive Oil, named after her grandmother Theodora.
Continue reading “Lesvos olive oil: from the Aegean Islands to the Swedish west coast”
“[A]tt nyfiket njuta av god mat”. With Christer and Mona Fredriksson of Fredrikssons Marmalde, who have their base on the east coast of Sweden, at Öland.
Text and Photo © JE Nilsson, CM Cordeiro 2013
Naturally there are different things that people say they ‘cannot live without’, but one of the first things I do at these Food Festivals, is to walk right up to Mona and Christer Fredriksson and their stand with quality marmalades from Öland, and bag a generous helping of jars to last – if not till next year – so at least a couple of months into the summer.
It was also fun but not entirely unexpected to hear that the jams and chutneys from Fredrikssons made it to the recent Nobel festivities, the Nobel Night Cap 2012 in Stockholm.
Business processes are sustainable with use of the highest grade raw produce available.
An absolute favourite, the Apple and Calvados marmalade.
Their home and plant is in Kalmar County, at the island of Öland, located almost directly across Sweden, from Gothenburg at the Swedish east coast.
Standing at this fair with the Swedish East Indiaman Gotheborg, resting at the quay just outside, I can’t help thinking of how connected things are in this world. It was just a few years ago since I visited the Kalmar Nyckel ship replica that docks in Wilmington, USA. The Kalmar Nyckel was a pioneering emigrant ship that left from this very place to the New World in 1638, leaving its passengers there to establish the first permanent European settlement, the Colony of New Sweden in present-day Wilmington, Delaware.
A somewhat unrelated jump in thoughts perhaps, but now marmalade from Kalmar is nevertheless delivered to the quay side, where the Götheborg III Ship lays bundled prior to high summer season, for us to pick up at will with no complicated sailing involved at all. See here the wonders of modern trade.
A nice bottle of wine, some good cheese and my favourite choice of marmalade and I think I’m pretty much set for a perfect evening with friends, or a good book.
Link: Kalmar Nyckel ships replica, Wilmington
