I create good food with ingredients that I find along my life path. It can come from both very close and far away. Why should you have to choose when you can pick all the raisins from the cake instead?
I'm Isabel, with one foot in my native Sweden and divine Österlen and the other in my new home country, Holland. I am passionate about good and exciting food from all over the world and am happy to share it with you.
Isabel Brummer, photo by Maggie Strand.
By Isabel Brummer | 30 januari, 2019 För några månader sedan kom den senaste boken ut skriven av en av mina absolut favvokockar – Yotam Ottolenghi. Idag har det blivit dags för mig att recensera boken Simple och såklart även laga något gott ur den! Ottolenghi har välförtjänt blivit något av en slags ikon på kokbokshimlen. Det började med Plenty och tog ungefär världen med storm. Eller ja, iallafall här i Holland och resten av Europa. I Sverige tycker jag mig märka ett ganska nyväckt intresse för mat med till exempel marockanskt, israeliskt och turkiskt ursprung. Jag förvånas fortfarande hur pass okänd maten från denna världsända verkar vara här uppe i Norden. Men kanske har jag fel, hoppas det. Och om inte, har ni NU chansen att ta igen det! Boken Simple är verkligen enkel. Enkel i sitt upplägg, receptval och ingredienser (om man bortser från all färsk mynta, släng dig i väggen lilla kruka med mynta från Ica och några andra underbara specialare såsom zataar och granatäppelsirap). Det här måste ju vara en bok som passar alla! Rolig vardagsmat som inte tar särskilt lång tid att göra eller kräver stor arbetsinsats. Och dessutom så långt från svensk husmanskost man kan komma. Smakar fint i kistan! Just vad som är enkel mat är ju ganska individuellt, något som Ottolenghi själv på ett amusserande vis berättar om i boken. Allt beror på förkunskaper, nerver, fantasi och naturligtvis tiden man har att spendera. Just detta har man tagit tillvara på i boken och gjort ett lite 70-tals lookalike färgsystem för att enklare kunna välja ut baserat på de ovan nämnda kriterierna. Behändigt även om jag tycker att de tidigare böckerna utstrålar lite mer ”chick” med pappersval, glans och utformning. Nåja. Recepten består av en blandning av vegetariskt, kött och fisk. Boken bjuder på underbara smakkombinationer! Kött och fisk kan man ju bara ta bort och ersätta med något annat om man vill.
From the book I chose to do something very simple, nämligen potatismos. Kan kanske låta nästan för banalt men låt dig inte luras. Ett potatismos som både blir krämigt och luftigt utan varken smör eller mjölk kan vara en besvärligt bara det. Att dessutom få det att smaka delikat och annorlunda än vårt vanliga smaksatt med vitpeppar och muskot, är en konst! Hemligheten heter olivolja och härliga kryddor. Ett potatismos med mynta, citron, vitlök och timjan smakar underbart som det är, eller kombinera det med någon god grönsaksbiff eller varför inte bara lite stekta grönsaker? Glöm inte att toppa med den härliga örtoljan vid servering! Mjam!
4 portions Ingredients 1 kg desireepotatis (eller annan fast potatis, skalad och skurna i mindre bitar) 6 timjankvistar 3 myntakvistar 4 vitlöksklyftor, skalade 1 citron: 5 remsor tunt hyvlat skal 1 dl olivolja Salt och svartpeppar Topping 60 ml olivolja 1 vitlöksklyfta, pressad eller riven 2 tsk timjanblad, finhackade ca 8 myntablad, finhackade (2 tsk) 1 citron: 1 msk finrivet skal, 1 msk salt What do I do? 1. Lägg potatis, timjan- och myntakvistar, vitlök, citronskal och 2 tsk salt i en stor kastrull. Häll på kokande vatten så att vattnet står va 2 cm ovanför potatisen. Sjud försiktigt 1 ca 25 minuter, eller tills potatisen är tillräckligt mjuk för att mosa. 2. Gör toppingen medan potatisen kokar. Häll olja, vitlök, timjan- och myntablad, citronskal och citronsaft i en liten skål med en nypa salt och rejält med svartpeppar. Ställ åt sidan. 3. Låt potatisen rinna av i ert durkslag över en stor skål (du ska använda lite av potatisvattnet senare så häll inte bort allt!) Ta upp timjan- och myntakvistarna, häll sedan tillbaka potatisen i kastrullen (tillsammans med vitlöken och citronskalet). Mosa potatisen med en potatisstöt, tillsätt 1 dl olja och ungefär 1.5 dl av potatisvattnet långsamt allt eftersom tills du får ett slätt mos. 4. Lägg upp moset på ett fat och gör gropar i ytan med baksidan av en sked. Droppa ört- och vitlöksoljan jämnt över moset och avsluta med några ordentliga tag med svartpepparkvarnen.
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By Isabel Brummer | 2 december, 2018
För några veckor sedan behövde vi en lite mjuk kaka till en dessert vi serverade på restaurangen. Då hittade jag på det här receptet. Vi smaksatte den då med matcha-te men idag har jag gjort de lite juliga med saffran och russin istället. Lite som lussebullar fast utan jästid…
I packed my cookies along with a thermos of hot chocolate in my rucksack. I headed for the frosty Ekoparken at Christinehof Castle.
With my jacket firmly closed, scarf wrapped tightly around me and camera at the ready, I went for a nice walk meandering out over the water, petting companionable sheep and drinking hot chocolate while looking out over the nodes. Got some photos and then hurried onto the paths with more shelter in the beech forest.
I have an eternal and incurable love for the beech forests here in Österlen, I don't mind that they are bare now in winter. They are just as beautiful as in spring, just in a different way.
It was a nice walk to start the working day with. It's like seeing the world from a different perspective with a camera in hand. Time stops and every ounce of concentration goes to that moment before the click. Must be a touch of mindfulness after all.
At least it's good for the soul. 
Men nu med lite mer fokus på muffins…
Instead of eggs, I have used ripe bananas, so it works perfectly as an egg substitute in sweet cookies! If you don't like the banana flavour of the cookies, you can replace the same amount of banana with unsweetened applesauce.
The cakes are wonderfully airy and slightly crunchy on the outside. I have made them in small silicone moulds. They can certainly be made as muffins or sponge cakes instead. Increase the baking time and just make sure they are dry when you take them out. They are best the same day. For the next day, it's nice to throw them in the oven a little so they get their crispiness back.
For the cookies, I made a gluten-free flour mixture of rice flour, buckwheat flour, corn flour and potato flour that was absolutely fantastic to work with. It will most certainly come back in several recipes!
Ingredients
7 dl / 400 g white rice flour
5 dl / 300 grams buckwheat flour
2 dl /140 g potato flour
2 dl / 110 grams of cornflour
Mix all the flours in a large bowl and then pour into a bag. Use as much as you need for the cakes.
about 30 very small cakes/muffins
Ingredients
Wet ingredients
150 grams of thick coconut milk
125 grams of ripe banana (preferably brown)
50 grams of sunflower oil
1 pinch of salt Dry ingredients
2 dl /115 g gluten-free flour mix
2 tsp / 7 grams baking powder
0.5 dl /60 grams granulated sugar
0.5 grams of saffron What do I do?
1. put the oven at 175 °.
2. Add the wet ingredients separately to a mixing bowl. Blend until completely smooth.
3. Mix all the dry ingredients in a bowl. Add the mixed wet ingredients and mix well.
4. Pour the batter into the prepared moulds (if they're metal, you may need to grease them first).
5. Place the moulds in the oven, preferably with a baking sheet underneath to avoid any mess in the oven. Set the timer for 20 minutes (increase the time if you have larger moulds).
6. When the cakes are ready, remove the tin/plate and leave to cool.
This recipe is free from gluten, lactose, eggs and nuts.
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By Isabel Brummer | 16 september, 2018 Höst och skymningsljus. Gemensamma söndagsmiddagar med tända ljus. Och naturligtvis choklad!
The first post after the hectic days of summer will be a majestic chocolatey story with smouldering red lingonberries, dark chocolate, a fun base of red lentils and dried cornflowers with memories of the bright nights of midsummer.
The chocolate cake is not difficult to make but it does require a little preparation. The lentils need to be soaked for 12 hours and the chocolate caramel sauce needs to be cooked for about an hour. Other than that, it's very easy to make and above all very tasty. A little whipped cream* or similar is not a bad addition. Together, it makes a nice dessert on the dinner table in September.
1 cake
3 dl dried red lentils plus soaking water
————
150 grams of plant-based margarine/butter
2 dl granulated sugar
——————-
About 3 dl fresh/frozen lingonberries What do I do?
1. soak the red lentils for at least 12 hours, they should be completely covered by a layer of cold water.
2. Drain the lentils and rinse them in a sieve.
3. Put all the lentils in a dry frying pan and roast them, stirring, over a fairly low heat until they are softly roasted, completely dry and have some colour. This will take about 10-15 minutes.
Finally, sprinkle with the sugar and let it melt and caramelise slightly with the lentils in the pan. Pour the lentils onto a baking tray and leave to cool slightly.
Take just over half of the lentils and put them in a food processor. Grind the lentils into a fine flour.
4. Melt the butter and pour it into a bowl. Add the lentil flour and stir. Add the remaining whole lentils, this is to give you some chewiness in the pie dough. If you prefer it smooth, mix all the lentils into a flour instead and then mix with the butter.
5. Press the pie dough into a baking tin, the larger the tin you choose the thinner the pie will be.
6. Pour on the kcoconut milk cola sauce with chocolate (see recipe below) and spread it out evenly using a spatula. Sprinkle about 3 dl of lingonberries on top of the chocolate. Decorate with some dried cornflower leaves or other beautiful edible flowers if you like. Place in the fridge for a few hours before serving to make it easier to cut.
Ingredients
Makes about 3 dl of finished sauce
2 burkar kokosmjölk (a’ 400 gram)
6 tbsp dark syrup (85 grams)
-----------
200 grams of chocolate 70 % What do I do?
1. take a deep and preferably model larger pot, it will bubble and splash a little.
2. Pour in the coconut milk and syrup. Stir and bring to the boil. Lower the heat slightly so that the coconut milk can boil with small bubbles constantly. Stir occasionally with a wooden spoon. Cook for about 1 hour.
3. By now the coconut milk should have reduced by about two thirds. Continue cooking, but stirring more frequently for the last 15 minutes so that you can see when it's thick enough or until about 1/3 remains. Add the chocolate and let it melt into the sauce. Blend until completely smooth.
4.When you are happy with the consistency, pour the sauce into a lidded jar, or alternatively into the pie shell to make the chocolate pie.
If you don't use it all at once, store it in the fridge.
This recipe is free from gluten, lactose, eggs and nuts but above all it is really tasty
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By Isabel Brummer | 3 juli, 2018
We are sitting on our veranda in the warm summer evening. Blanket over our knees and hot mint tea in the glass. The stars are twinkling above our heads and it feels like it's time for a kind of reflection of the past months.
In 2016, I returned to the house I grew up in, the Jägmästarbostaden in Andrarum. I came back to give some cookery classes. Then things went as they did. Just over a year ago, we started the plans in earnest. Tastecelebration Residence, a meeting place for my blog. A place for foodies where everything would be about food, just like it bubbles and crawls inside my brain.
So here we are. The plans are starting to fall into place, the furniture is finding its corners and we are finding our routines.
We opened, or rather maybe tried to open on Maundy Thursday 2018. There was an insane snowstorm that lasted almost all of Easter, which should have been the annual kick-off for the whole of Österlen. Instead, we were snowed in, had to send the staff home after an hour and got stuck with the car ourselves. What an adventure anyway! Our Dutch friends immediately got a Sweden experience that was worth it.
Nu är det början av juli och vi har haft sol i flera veckor. Inte ett uns av regn och överallt torka. Det var väl någon som nämnde något om att klimatet är ur led…
One of our hotel rooms: Saffron. One of my favourite spices of course!
My husband and I experience nature first hand and follow the journey of the pear leaf from bud to leaf and map.
At our green restaurant we have been running a weed menu where my daily routine included picking the smallest dandelion leaves, dainty nettles and intensely green cherry cabbage. Nowadays, rhubarb and bracken call my name instead. The chocolate and lemon mint look at me pleadingly from their pots where I've been advised to place them because of the risk of spreading. Well, not really against me. I love fresh mint.
Weed picking in the morning
Jo, det känns som ett bra tillfälle att samla tankarna. Jag erkänner, de första veckorna (och månaderna…) var det ganska rörigt och inte så mycket mat i min hjärna som jag är van vid. Det handlade mer om personal, sängkläder, allehanda tillstånd, tallrikar och stolar. Menyer skulle komponeras och ingredienser skulle inhandlas. Väggar skulle målas och flyttlådor packas upp. Gäster tas om hand och frukostar sättas fram.
But now it is starting to take shape. Our original concept is giving direction and all decisions are being weighed on a golden scale. What should we do with our time? Where should we put our energy?
Our restaurant and coffee bar has become green fine dining with full focus on amazing vegan food that suits a curious foodie. Simon, our chef, sprinkles a little extra magic on my blog recipes and the result is more than successful.
Pictures from our menu and restaurant.
Our little farm hotel is packed to the rafters and my homemade granola has found its way into the breakfast bowls.
Next up are the dates for the cookery courses. Themes and recipes will be finalised and registrations taken care of.
Our latest translated book Bullar by Daniel Lindeberg will be published in June in Holland and a new book project is already underway.
Kanske undrar ni om det någonsin kommer fler recept på bloggen? Ja det är klart! Vad sägs om solroskaka med jordgubbar, min skandinaviska dukkah eller cheesecake med fläder? Recept som bara ber om att bli fotograferade och publicerade… Jag lovar, dom kommer!
When everything starts to fall into place, there is room for creativity again. It started already in 2015 with the blog, continued in 2016 with my courses and has now found yet another new turn and a start of something new with Tastecelebration Residence.
I'm excited about all the new things and look forward to sharing them with you here on the blog and maybe even in real life here at Tastecelebration Residence. Hope to see you here, digital life is almost unbeatable but meetings in real life usually give a greater meaning and fulfilment I have discovered!
Isabel
Looking for more seasonal recipes? Here are some tips on old favourites that I have published here on the blog before.
My very own rhubarb buds when they started coming up this spring. Good luck!
Inherited rhubarb chutney with curry
Vegan rhubarb and elderflower panna cotta with strawberries
Roasted new potatoes with cherry relish and pickled mustard seeds
Strawberry cake with lime cello cream
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By Isabel Brummer | 16 maj, 2018 För ett tag sedan kom den färglada boken Chokladbollar av Mia Öhrn. Idag blir det recension och chokladbollar med vit choklad och citron!
Mia Öhrn har en gedigen bakgrund som matskribent och konditor. Hon skriver för flera av Sveriges största mattidningar och har även givit ut 18 böcker om allt från kladdkaka, hur man startar café (eller kanske just inte…) till franska bakverk. Nu har författaren alltså tagit sin an ytterligare en klassiker – chokladbollen. Det kan ju faktiskt inte bli annat än gott!
Chokladbollar är ju superenkla att få till, innehåller ganska ”vanliga” ingredienser och är dessutom oftast billiga att göra. Perfekt att fixa till med andra ord…
Och även om boken just heter ”chokladbollar” finns det en hel massa varianter utan just choklad i boken, vad sägs om kikärtsbollar med lakrits och fikon, semmelbollar eller kanske matcha-tebollar med hampafrön?
På de härliga fotona ringlas smält choklad, doftas det kakaopulver och strösslas det i brokiga nyanser…
The book is written in a very accessible way with simple instructions and straightforward steps. The recipes are then accompanied by absolutely adorable photos with lovely styling all around. Little toy cars are loaded with a ball, colourful plates are garnished with edible flowers and lovely gold-rimmed cups are filled with steaming coffee. All well thought out and lovely to see!
Receptet jag valt från boken är alldeles ljuvligt gott. Kombinationen av vit choklad och citron är nästan oslagbar.Får man dessutom den rostade, vita, knapriga chokladen runt om är det som en godishimmel öppnat sig…. Sött och syrligt och ganska enkelt att få ihop. Det är väl bara den där rostade chokladen som skulle ställa till det lite men oroa dig inte, det är enkelt med lite vakna ögon som håller koll på så att det inte bränner.
Let's go!
About 20 balls
Smear
200 grams of white (vegan) chocolate
4 dl oatmeal (gluten-free)
150 grams of plant-based butter
4 tbsp granulated sugar
Finely grated zest of 1 lemon, close to organic
4 tbsp freshly squeezed lemon juice Garnish
175 grams of white chocolate
What do I do?
1. Garnish
Roughly chop the white chocolate that the balls will be rolled in and spread it out on a baking tray lined with baking paper.
Roast in the centre of the oven at 175 degrees for about 10 minutes until the chocolate is golden brown. Stir occasionally and watch carefully so that it does not burn. Leave to cool and then chop the chocolate.
2. Smear
Break the chocolate for the batter into pieces. Place in a food processor with the oats, butter, sugar and lemon zest and juice.
Blend for about 3-4 minutes to a fairly smooth batter. If you don't have a food processor, you can melt the chocolate instead and then work all the ingredients together in a bowl.
3. Shape the batter into balls and roll them in the roasted chocolate. Leave to set in the fridge and then store in a cool place.
The recipe is naturally lactose and gluten free (if you use gluten-free oats). Keep in mind that vegan white chocolate usually contains some kind of nut or almond butter.
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By Isabel Brummer | 31 mars, 2018
It has finally become a reality, the blog is getting its very own meeting place for foodies; Tastecelebration Residence. We are now open!
We've been working on this for a long time and it's finally going to happen. We opened our Residence in the small village of Andrarum in Österlen in Skåne.
Together with my husband Joost, we have created a place entirely based on my great passion, FOOD! In fact, almost everything is about food in one way or another in our fantastic Jägmästarbostad from the late 1800s.
The building includes a coffee bar and restaurant, a farm hotel with four double rooms, a cookery library and spaces for small conferences and exhibitions. In addition, we will offer both cookery courses and food photography courses of various kinds. More information on that will come later.
We're opening straight away with a fantastic exhibition of food photography, Hungry! A fun exhibition with photos from Vegourmet magazine and photographer Magnus Holm, myself and three lucky winners from the Instagram competition we held earlier this year.
The exhibition is open until 31 August this year. See the opening hours here.
Walking around and looking around is guaranteed to make you hungry, so it's lucky that you can eat here too. In addition to sandwiches, sweet coffee and good cappuccinos, you can also enjoy a full dinner with wine or beer if you want. All the food served here is focused on green food just like on the blog.
Till sist kan man pusta ut i våra hotellrum, drömma sött och njuta av en god stärkande frukost innan det är dags för nya äventyr. Kanske, kanske väljer man istället att bara ligga kvar och njuta av ljuset och tystnaden….
Find out more about Tastecelebration Residence on our website www.tastecelebrationresidence.se
Address to the Tastecelebration Residence is Jägmästarbostaden 101, Alunbruket.
The restaurant is open Friday-Sunday 12.00-20.00 and Tuesday 9.00-17.00. Please call and book 0708-153955. The Hungry exhibition! opens on 30 March and is open until 31 August 2018.
Visit the exhibition
30/3-2/4 11.00-20.00
Matrundan – Food tour 10-13 May 11.00-20.00
Other times until 22 /6, Friday, Saturday and Sunday 12.00-21.00.
During Matrundan 10-13/5 we are open 11-21.
Welcome to us!
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By Isabel Brummer | 17 februari, 2018
Chestnut flour is a new discovery for me since a couple of months ago. It has a good flavour that tends towards the sweet and can be used for baking cakes, pasta and bread. Today I'm making a sticky sponge cake with the flour.
In France, it is apparently a classic to make crepe with chestnut flour, but when I tried it, I thought it was almost unbearably sweet, so I'll probably have to work on it.
Instead, it became a classic sponge cake but with a little new flour. The mixture with the tapioca flour is necessary so that the cake does not become too heavy and the chestnut flour does not play too prominent a role.
It is important to sift the flours so that you don't get any nasty lumps of flour in your mouth. The result is also completely different if, as described in the recipe, you mix the dry ingredients and the wet ingredients separately before mixing them together.
Tiden väljer man själv men jag tycker absolut det blir godast när den är sådär härligt kletig…Tycker man inte det, låter man den bara stå lite längre.
Chestnut flour can be a bit tricky to find but I've seen it in several online stores so it's a hot tip if you want to try it. Be sure to check the expiry date as the flour goes rancid easily. Use it as soon as you can or store in the freezer in an airtight container.
Sticky sponge cake with chestnut flourIngredients for one cake
1.5 dl / 110 grams chestnut flour
1 dl / 60 g tapioca flour
1/2 dl / 25 grams of cornflour
2 tsp / 15 grams of bicarbonate
7 tbsp / 65 g cocoa
1 pinch of salt
3 dl / 150 grams of raw sugar
——————-
2 dl / 200 grams almond milk
2 dl /190 g sunflower oil
2 tsp white wine vinegar What do I do?
1. Preheat the oven to 180°C. Get out a bowl, a wire strainer and a loose-edged cake tin.
Measure out all the dry ingredients except the sugar and place in a wire strainer. Strain everything into the bowl and then add the sugar.
2. Combine the wet ingredients in a high mixing bowl and mix with a hand blender until you get a smooth batter. It will be quite thick.
3. Fold the wet mixture into the dry mixture and mix well. Pour the batter into the cake tin and gently tap it against the table to spread it evenly in the tin.
4. Sätt in kakan i mitten av ugnen i ca 17 minuter. Kakan ska fortfarande vara lite ”woobly” när du tar ut den. Om du vill ha den mer fast låter du den bara stå några extra minuter i ugnen. Låt kakan svalna av helt innan du skär den. Jag dekorerade min nästan svarta kaka med lite matchate-pulver, frystorkade lingon och ätbart guldpulver. Dessutom la jag till lite härligt friska granatäppelkärnor.
Enjoy it on its own or with some fruit and maybe some cream*.
This recipe is naturally gluten and lactose free*.
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