Summer Plate with Swedish ‘Kantareller’


One of the most anticipated culinary events of our yearly Swedish Summer holiday, apart from crayfish eating, is going to the local market to buy Swedish ‘kantareller’ (chanterelle in English). The yellow, meaty and funnel-shaped mushroom is a delicacy that can be picked between July and October in most forests in Sweden and it is quite prolific. Mushroom picking is something that many do over here and there is nothing more satisfying than returning back home with a basket full of yellow chanterelle or ‘forest gold’ as it is also called. This years’ Summer heat wave has limited the supply somewhat but you can still find many outdoor markets selling the stunning fungi. It is and always have been, an incredibly popular ingredient that has s natural place at any Swedish Summer table due to its wide variety of culinary uses.



With locally grown veggies and a selection of yummy dips, you can create something quite simple yet incredibly delicious with this beautiful mushroom.



Summer Plate with Swedish Kantareller: 

3-4 large handfuls of chanterelle (or as many you can get your hands on, they shrink when cooked)

3 charlotte onions

50g butter (if you are vegan you can replace with your preference of oil)

3-4 leaves of romaine lettuce (thinly sliced)

1/2 cucumber (or two mini-cucumber that we have here in Sweden)

Handful of cherry tomatoes – each cut into 4

1/2 feta cheese

Fresh dill

Turkish yoghurt (or any yoghurt you like) enough for a small bowl

New potatoes

salt and pepper

Olive oil and apple cider vinegar

2 small beetroot – cooked and chopped

vegi-naise (vegan mayo – or regular mayo if you like that)

Start by brushing off dirt from the chanterelles with a pastry brush or any other soft brush – not silicon though. The saying is that you don’t rinse them in water although I have friends who says it mays no difference at all to put them in a cold water bath and gently dry them off on a sheet of kitchen roll. Perhaps you can try both methods but I stick to brushing. Once cleaned put in a large frying pan with a dollop of butter (they soak up a lot so be generous) or oil and let saute on low heat. Once cooked place on serving dish. Wash the new potatoes and boil until done, I like a slight bite with mine so I don’t let them cook for too long. Let cool slightly and decorate with generous sprigs of dill (my favorite herb). Chop up 2 charlotte onions into tiny pieces and mix into the yoghurt together with the salt and pepper, add dill in desired quantities. Chop the boiled beetroot and mix with the vegi/mayonnaise, add a bit of sea salt if required and place in a small dish. Chop up the tomatoes, cucumber and one charlotte onion, add salt, pepper, oil and vinegar and mix thoroughly. Sprinkle the feta liberally over.

And there you are – take more of some things and less of others. The idea is to a have enough variety to make up a delicious mixture of Summer flavours. Enjoy!! x





Pic n mix lunch

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I find that in order to stick to a greenish diet without deviating, it is pivotal to have most ingredients prepared and available at a moments notice. It has got to be easy and it has got to be quick. Make it complicated and you’ll head for the cheese sandwich and bag of crisps before you know it.

Instead, think yesterday’s cooked quinoa or a bit of left-over brown rice, think a bowl of cherry tomatoes that can easily be chopped and mixed with some olive oil, sea salt, basil and apple cider vinegar. Add to that some fresh greens just waiting to be steamed for a minute or two (kale, spinach, asparagus etc). Perhaps even a bit of left over fish from last nights dinner. All of these ingredients enables you to whip up a fab lunch in a jiffy. Top it all off with freshly made dressing and you have yourself a meal that means business. Here is what I did for a recent lunch:

Pic n mix lunch:

5 cherry tomatoes roughly chopped up

Bit of basil

1 charlotte onion, finely chopped

Olive oil, big glug

Apple cider vinegar, 1 tbsp

Sea salt to taste

Chilli flakes to taste

Handful of kale

Handful of spinach

Toasted sesame seeds

Small bunch of baby asparagus

1 cup of quinoa

1 piece left over salmon


1″ ginger root

1 tbsp miso paste

2 tbsp olive oil

2 tbsp soy sauce

1/2 lime

1/4 to 1/2 cup of water

sea salt to taste

Mix the chopped cherry tomatoes together with the onion, basil, salt, pepper and apple cider vinegar – let sit for a few minutes to infuse. In the meantime steam kale and spinach for a couple of minutes until wilted. Remove and put on plate to chill slightly. When cooled down add the toasted sesame seeds on top. Put asparagus in the steamer, same water, and steam for a minute or two. Turn off heat and put to side to cool slightly. With a hand blender mix all the ingredients for the dressing until desired consistency. This takes approximately 1 minute.

Arrange the salmon, veggies and quinoa on a plate and drizzle dressing liberally. Enjoy x