This chocolate pudding was made using the hard boiled eggs recipe by Maria Emmerich.
Text & Photo © CM Cordeiro & JE Nilsson 2021
Chocolate anything is my go-to dessert. I particularly love chocolate mousse for its light texture, and depending on mood, I’d go for its denser variation, chocolate pudding.
This truffle prosciutto topped chocolate avocado parfait was inspired by the three ships of Christopher Colombus, the Niña, Pinta and Santa Maria that sailed from Europe to the Americas between 1492 and 1502 in his quest for finding the fountain of chocolate and avocados. And chili.
Text & Photo © CM Cordeiro & JE Nilsson 2021
Small coincidences of events led to the putting together of this parfait. A few days ago, we were at the local grocers who had on-going, a mini-foodfair at their meat counter. Amongst other bites they offered a taste of their truffle prosciutto which I found nice and interesting.
Continue reading “Truffle prosciutto on a savoury chocolate and avocado parfait”
At the quayside at Styrsö, Valborg weekend, Gothenburg southern archipelago, Swedish west coast, Sweden.
Text & Photo © CM Cordeiro & JE Nilsson 2021
Since the Middle Ages, Sweden has celebrated Walpurgis Night or Valborg on the last day of April. Valborg marks the quarter point in the sun-wheel between the vernal equinox and midsummer. The Nordic countries will usually switch over to summer hours and the day is celebrated by spending it outdoors, grilling, song singing and general merry making.
Continue reading “Styrsö Valborg 2021, Swedish west coast, Sweden”
Pâté smörgåstårta made with lamb mousse, and heart and liver pâté.
Text & Photo © CM Cordeiro & JE Nilsson 2021
One of the more fantastic party culinary concoctions you can buy at grocery stores in Sweden is called the smörgåstårta, or the sandwich cake. A smörgåstårta is made by stacking white sandwich bread generously smothered inbetween with crème fraîche mixes such as the skagenröra, gubbröra or any other type of röra you prefer. The cake is then decorated with shrimp or ham on top, and dusted all around with dill or any other delicate salad leaves of your liking. They make attractive center pieces when dining at a party table, and it is versatile enough so that everyone can get just the right sized slice for themselves.
Chicken waffles, a weekend breakfast make at Styrsö, Swedish west coast, Sweden.
Text & Photo © CM Cordeiro & JE Nilsson 2021
25 March 2021 marked Waffle Day, and I didn´t get an opportunity then to make any waffles for the day. So this weekend, we had oven baked two whole chickens, and I thought to make a small batch of chicken waffles.
In celebration of the spring equinox week 2021, with some cake and Lent lilies on the table.
Text & Photo © CM Cordeiro & JE Nilsson 2021
There´s been a flurry of small activities in the week following this year´s spring equinox. From making a chocolate banana fudge cake to a sausage and bacon frittata for breakfast, I´ve been celebrating the start of spring in a variety of ways.
Focaccia, infused with garlic, herbs de provence and topped with cheese.
Text & Photo © CM Cordeiro & JE Nilsson 2021
There is something about kneading dough with my hands that I find meditative and therapeutic. I love baking breads early in the morning, just before sunrise when it is still fairly silent all around. Dough playing, I find myself usually standing at the kitchen table, looking out over the soft lapping ocean waves with meandering thoughts over the week´s activities and happenings. And when did that bread dough begin to come together from sticky flour and water, to form a pliable soft ball? I haven´t a clue, but after about an hour of kneading, it usually does that on its merry own.
Soufflé pancakes, served with a dollop of butter and a lacing of honey.
Text & Photo © CM Cordeiro & JE Nilsson 2021
Soufflé pancakes
It´s all in the flick of the wrist. At least, that´s one of the elements of success in making this soft as cloud, soufflé pancake. Plus, my lemon custard cravings of late meant I had plenty of egg whites to put to use for all sorts of meringue related recipes.
Unwrapping the pork rind bread after cooling from the oven.
Text & Photo © CM Cordeiro & JE Nilsson 2021
Pork rind bread with 3 ingredients: ground pork rinds, egg whites and Herbes de Provence. A pinch of salt to taste.
Beef and duck liver pâté. A late night project, along the Swedish west coast, Sweden.
Text & Photo © CM Cordeiro & JE Nilsson 2020
A medley of pictures from the late night project, the making of the beef and duck liver pâté.