Quick to make Italian style prawn spaghetti

After the thrilling Sweden-Switzerland game during the FIFA world cup in Russia, we needed some carbs to soak up the beer we’d had while watching.

This is probably a more American-Italian style spaghetti then genuinly Italian. It’s a bit resembling to an “angry” arrabiata sauce though, but without oregano. I also had some parmesan cheese on, which is a no-no when it comes to seafood in Italy.

This was a really nice, and easy to make, seafood or prawn (or shrimp) spaghetti. I made it quite spicy with a load of toasted chilli flakes, but just skip most of them if you want a less spicy version.

We had garlic bread on the side (might also have something to do with the game beers we had), a bit unneccessary but also delicious.

What you need (for 2-3 servings)

12-15 peeled prawns

About 300 grams of fresh good quality tomatoes (or use canned)

3-4 garlic cloves, peeled and finely chopped

About 250 grams of spaghetti

Fresh, finely chopped parsley

Dried chilli flakes

Olive oil

1. Chop the fresh tomatoes relatively finely. Use a sharp knife or this will be frustrating.

2. Heat olive oil in a pan. When the oil is quite hot, add the chilli flakes and give them a nice toast for 30 seconds or so. Then add the garlic and fry for a short while until soft, but not burnt. A little bit of colour is okay though.

3. Add the prawns to the oil, cook a shirt while on each side until cooked through but before they get rubbery. This does not take long, so watch them. Remove shrimos from oil and set aside (they will go back into the sauce later).

3. Add the tomatoes to garlic-chilli oil. Let simmer for about 25-30 minutes. Add some water if it reduces to quickly.

4. Cook spaghetti until properly al dente (with a bite – slightly undercooked). Save a half deciliter/ quarter cup of cooking drained pasta water.

5. Add the spaghetti and reserved cooking liquid to tomatoes in pan. Combine together for a minute or two on low eat until the sauce and pasta is properly mixed. At the last 20-30 seconds, add prawns and fresh parsley, and toss.

6. Serve immediately! I also used parmesan, because I am a sinner, and it was really good too.

Easy peasy lobster roll recipe

It might be the tastiest food there is; succulent lobster meat, toasted brioche, mayo, a sprinkle of chives. Maybe a couple of crunchy chips. Maybe a glass of pink champagne too?

Well the best part is that while it’s not inexpensive, it is not that much of an effort to throw together if you use store bought mayo, a pre-cooked lobster and ready made brioche. You could of course do it all from scratch. But then again, sometimes it’s okay to take the easier route.

What you need (for two rolls)

One big, or two smaller lobsters

About 2 tablespoons of mayo, make your own or buy a nice one such as Hellmans

2 Brioche buns (I use Swedish brand Garants brioche hotdog buns)

Chopped chives for decoration

How to make the lobster roll

1. Cut the lobster in half lengthwise, remove all shell and hard stuff and save the lobster tail, claws and meat in a bowl.

2. Add mayo to the lobster meat, toss.

3. Heat up a pan and toast the brioche buns until slightly charred on the outside.

4. Fill buns with the lobster mayo mix and top with a sprinkle of chives.

5. Serve with chips, a glass of pink champagne, normal champagne or just a cold beer. Enjoy!

My foodie happy place: Lau Pa Sat food market

Lau Pa Sat, also known as Telok Ayer Market, is a hawker centre that has fed Singaporeans since the 1800s. Situated smack bang in Singapore’s financial district, the classic building, filled with local eateries, is one of my favourite foodie places in the world. Just sitting there, sipping on a beer, smelling the grilled satay skewers from the “satay street” next to the market while waiting for what ever you’ve ordered (there is actually sort of table service with different vendors selling and bringing food to the table). Above is satay, grilled chicken, lamb and beef skewers with peanut sauce. There are different stalls doing different kinds of satay, but all I’ve tried has been really good.

Blackpepper crab and mantou. A really nice steamed crab, woked in a spicy blackpepper sauce. The mantou buns are sort of like deep fried bread rolls that you use to soak up the sauce. So good.

Hokkien Mee. A seafoody noodle dish topped with crispy pork rinds.

Carrot cake or chai tow kway. Not containing any carrot but radish and sliced rice cake in a omelette-meets-pancake kind of creation.

Murtabak. A pancake-like dish filled with spicy, fragrant sliced chicken. Dip in the accompanying curry sauce. Mmmm.

Great lunch at Candlenut, Singapore

Before leaving for Singapore, I read at several places about a restaurant called Candlenut that serves Peranakan style food, sort of meaning Singaporean/Malay and some extent Indonesian food influenced and fusioned with the food of Chinese migrants. Straits-Chinese Candlenut themselves call it. They also have a Michelin star, naturally I had to pay Candlenut a visit.

As the headline implies, we went for lunch. To start we ordered their pork neck satay that came without any peanut sauce or similar. We ordered their housemade spicy sambal to have something to dip in though.

Next up was a delicious fresh, sweet, salt and sour crunchy salad with wing beans, fresh prawns, cashew nuts, lemongrass, kalamansi lime and baby radishes.

King Tiger prawns in a ‘gula melaka” coconut sauce with lemongrass and Thai basil. Giant juicy prawns and the most intense coconut flavour I’ve ever experienced. Totally delicious.

Rendang, or sort of a dry Indonesian curry, I’ve tried in both Indonesia and actually also at home trying to recreate our vacation favourite. It is a bit like pulled beef, to draw a similarity to a Western dish but with quite complex flavours of different spices cooked into the meat for many hours. Candlenut’s version with Wagyu beef ribs was very rich, for me almost too rich. But still very good flavour wise.

Last but not least, the buah keluak dessert that apparently is one of Candlenut’s signature dishes. Buah keluak is a nut from the kepayang tree and is in this dish made into a quite bitter cocoa-y ice cream. With it comes Valrhona chocolate, chilli and a warm chocolate espuma. I read a few reviews of this dessert and many did not like it. I did though. Actually, I really liked it, almost really, really liked it. A really cool way of showcasing a unfamiliar (to the Western palate at least).

What a lunch is all I can say to summarize our visit to Candlenut. Good efficient service; nice interior and ambiance, and of course great food.

Price

We paid roughly 140 SGD (including the ++) for food, a shared dessert and a cup of coffee each. We did only have tap water to drink, which was complimentary.

Website

What is a patty melt? (recipe)

Had a really decadent breakfast the other day. Saw this creation fly past on Instagram a couple of times in the last month, and decided i had to try. I mean a burger meets grilled cheese… I couldn’t resist. Behold the patty melt.

What you need (for one patty melt)

1 burger patty (I used store-ground chuck roll)

4 slices of cheddar cheese

2 Slices of toast bread (preferably rye or brown bread)

A couple of pickles

Butter

Salt

How to make the patty melt:

1. Fry the burger patty until cooked, season with salt. Finish with two slices of cheddar and allow to melt on top.

2. Spread butter on the bread slices.

3. Fry bread with butter side down in a frying pan, turn, and let fry on the other side as well.

4. Add one slice of cheddar on the buttered side of each bread slice. Add burger inbetween the two slices. Return to pan for a few seconds to allow the cheese to melt if needed.

5. Cut the patty melt diagonally into two triangular sandwiches. Serve with pickles. Enjoy (and then go out for a walk)!

Update: Next time I’d probably add some mayo, raw onion and possibly pickles on my patty melt.

Swedish milk stewed macaronies recipe – stuvade makaroner

Made one of my favourite comfort foods for dinner tonight: fried falukorv (pork sausage from the city of Falun) with milk-stewed macaronies flavoured with nutmeg. I served it traditionally with a side of ketchup and untraditionally with a sprinkle of chopped fresh chives, which I think adds a nice-yet-subtle hint of fresh onionness to the generally sweet-salty-fatty dish.

Anyway, here’s how you cook Swedish milk-stewed macaronies or as they are locally known stuvade makaroner.

You need uncooked macaronies and you need milk. I use milk with 1,5 percent fat content.

Nutmeg, salt, black pepper.

Ketchup and falukorv (substitute with any pork, beef or veggie sausage, or bacon).

1. Slowy heat milk in a cooking pot until it is about to boil, eg. hot steam is leaving the milk. For four portions, add about 5 deciliters of macaronies to roughly 8-10 deciliters of milk.

2. Then pretty much stirr until the milk has cooked into the macaronies. Keep the cooking temperature to a gentle simmer. It’s similar to making a risotto actually. Slowly stirr, making sure the milk won’t burn into the bottom of the pot. That happens easy by the way, so no cheating with the stirring.

3. When most milk has reduced into the macaronies, add some grated nutmeg, salt and blackpepper. Remove from heat and serve immediately – as soon as the macaronies are getting cold they get about 50 percent less nice. So pre-cook your sausage. 

Enjoy with ketchup, possibly chives and a glass of milk or a beer. If you want to have some vitamins, Swedes (me?) tend to eat a Swedish carrot salad with raw, grated carrots with a splash of oil & vinegar and salt on the side.

Dinner at Restaurang Hantverket in Stockholm


After thinking of visiting for a year or so tonight it was finally time to visit Restaurang Hantverket in Stockholm. Below is what we had.

Nibbles: first a tuttul flatbread with ”slarvsylta” of pork knuckle and homemade butter. Also Hantverket’s possibly most instagrammed dish; deep-fried Hasselback potatoes with dill, bleak roe, sour cream and spring onion, and also “Struva” with whipped duck liver pâté, parmesan cheese and port wine.

Thinly sliced beef with Jerusalem artichoke, gruyère cheese and hazelnuts.

Fork-mashed potatoes with smoked roe, browned butter, crispy chicken skin and dill.


Blackened salmon with pumpkin, ginger, salmon roe and orange.

Pudding of spruce, roasted buckwheat, pine sorbet and birch powder. Three kinds of tree in a dessert sounds equal parts scary and intriguing to me. Fortunately this one was really wood… I mean good, sorry. 😩

The verdict
A really delicious and quite affordable dinner at Restaurang Hantverket. Added bonus was unusually friendly staff, nice setting and great smelling soap in the washroom. 4,5 hasselback potatoes out of five.

Price
3 nibbles, 3 medium sized dishes, 1 dessert and three drinks divided on two persons clocked out at 1000 kronor.

Website (with menu in English)

Best fika in a while at Mr Cake

Just a short update since I had a really nice fika (coffee and pastry) experience at Mr Cake, a newly opened bakery/pastry shop/café in Stockholm.

Mr Cake is a collaboration by famous bakers Mattias Ljungberg and Roy Fares, and serves Swedish fika with an American twist. Naturally I had to pay them a visit. Since they did not serve cronuts (they only do on weekend according to the staff) I took their recommendation and tried a red velvet croissant, and my fika company took a cinnamon roll with frosting a la Cinnabon.

The red velvet croissant was extraordinary delicious. I had a sample of the frosted cinnamon roll and it was great too. When the lines have died down a bit, I shall return for cronuts and cake.


Cronuts

Update: Now I’ve had the cronuts (on a Friday), and they were delicious.

According to rumours they do not have the cronuts (at least last weekend) ready when they open, so maybe arrive a bit later if you’re after them.

Website

3 days of eating in Madrid, Spain

Just got back from a short, fun and busy trip to the great busy Spanish capital Madrid. Unfortunately the image quality is not that great since I only brought my phone. But nevertheless, below are the (mostly) great restaurants I visited.

O’Grove restaurant

Most restaurants that has a man or woman hand slicing pata negra when you enter turn out to be great places in my experience. The thin, nutty and fatty pata negra ham did not dissapont at all to start our meal.

Pulpo, eg. squid grilled and seasoned with smokey paprika.

Grilled seafood. Langoustines, prawns, crayfish, clams, razor mussels and lemon. So good.

Our main was a perfectly sized (after the enourmos amount of tapas to start) beef fillet, served with only a few chips and piementos de padrón.

O’Grove restaurant website

El Buey restaurant

Surprisingly, you got to cook your own steak on a hot plate set in front of you, something I did not realise while booking. This is the steak, pre-grilling. By some reason I took no post-grilling pics. The meat above was really good and was served together with some really good chips/fries and a nice, slightly acidic sauce to baste it in while grilling.

Starters were handed out before the meat and consisted of salad with a mayonnaisy dressing; a ratatouille-like tomato and vegetable stew topped with quail eggs, and deep-fried potato baskets. The same baskets were included with the blood sausage scrambled eggs.

El Buey restaurant website

La Lonja del Mar

Despite being the fancy restaurant of the trip, I was a bit dissapointed with La Lonja del Mar. Although the dishes were okay, they did not at all impress. Above is the two best dishes, a Donistiarra style hake with clams and Torrija, a Spanish version of ‘French toast’ served with missing cherries and ‘Amarena’ ice cream. Tasty enough, but by no means great, unfortunately.

La Lonja del Mar website

Bodegas Pablo Morate winery

Our visit to Bodegas Pablo Morate, a small family winery just outside of Madrid was a highlight of our stay. We got to try some excellent wines (unfortunately not the 101 year old bottle above) and got served some of the best tapas I’ve had. Extra good because Pablo Morate’s mom, the cook of above feast, joined us and told us about the food and even gave us the recipe for the incredibly tasty Spanish tortilla omelette.

Bodegas Pablo Morate website

Tapas tour in  the Salamanca district
Our last evening we decided upon a walking dinner with stops at three acclaimed tapas restaurants in the Barrio de Salamanca where we stayed at the Novotel Madrid Centro, which was pretty good.

La Castela restaurant

Cold but quite tasty shrimps to start the evening.

Pizza-like sandwiches with cheese, grilled and peeled peppers as well as ham. Went down well with a glass of red.

La Castela website

La Monteira restaurant

Might not look that exciting, but a quite nice little nibble in the form of deep-fried breaded pork.

Prawns, deep-fried and supposed to eat whole.

Seared tuna with a tasty dipping sauce. One of the highlights of the tapas we were served.

La Monteira Website

Restaurant Castelados


We got served a plate like above at each of the places visited. A mix of whole deep-fried fishes – to be eaten with bone and all, piementos de padrón and some crunchy stuff I can’t remember.


We had lots of sandwiches. This one was quite inventive, being the vessel of one of Madrid’s most famous dishes; oxtail stew. By this point I was so full, but still managed to chew one and a half of these guys down.

Restaurante Castelados website

The roof at Hotel ME (Radio), Madrid


As a bonus, we also visited the cool rooftop club/bar ‘The Roof at ME’. Not a very high up skybar (7th floor), but a really nice place to dance off the tapas from earlier, have a few nice drinks and admire the (although limited) view. Admission was 20 euro, but included a drink, including cocktails.

The roof at ME website

Breakfast at Novotel Madrid Centro


A breakfast plate at Novotel Madrid Centro, where we stayed. This is just picked up from the buffet, but I would like to mention it because of the nice assortment of charcuterie/coldcuts that they served. The watery juice above is some kind of watered down mango juice I mistakenly took. Fortunately they also had proper fresh squeezed orange juice that was much better.

Novotel Madrid Centro website

Mercado de San Miguel


We also managed to make a quick stop at Mercado de San Miguel food hall in the central parts of town. During the 10-minute visit I had both the above duck foie gras pincho with onion compote and fig jam (I think), as well as churros dipped in hot chocolate. Mmmm……

Merca de San Miguel website

Madrid, hit or miss?
It was a very short visit to the Spanish capital, but the food was great, the people friendly and the city very pretty. I’d love to go back soon to explore some more.

Where to eat in Bologna (and why I gained 3 kilos in 3 days)


La Grassa, or the fat one, is the nickname of the Italian city of Bologna, lovingly named so by the rest of Italy, because of its, well fatty, cuisine. You could also call me the fat one, as I gained 3 kilos or about 6.5 pounds during my three days in Bologna recently.

So what is it that makes the cuisine of Bologna, the capital of the region of Emilia Romagna so good, that you just can’t stop eating while visiting. I’ll tell you what.

Mortadella.
The fatty sausage-meets-ham mortadella is one of Bolognas most famous foods. In Northern America, and probably in some other places too there is a similar thing called Bologna sausage, or ‘baloney‘. Mortadella is a sausage made of pork, with at least 15 percent of small fat cubes incorporated into it, which makes it remarkably delicious. Above is mortadella, salami, mozzarella, bread, cappuccino and some other breakfast stuff served at our hotel, Hotel Touring, which was pretty nice.
Hotel touring


Piadina.
These delicious quesadilla-y (sorry Italians) fried flatbreads are made out of a dough that includes lardo, which is pig’s fat. Okay, sometimes the lard is substituted with olive oil. Above is a piadina at nice wine bar Vineria Favalli, stuffed with bresaola (air cured beef), goat’s cheese and rucola/arugula.

Burrata.
A very delicious burrata cheese (sort of a runny mozzarella) served caprese style, meaning with tomatoes and basil. Maybe not that particularly Bolognese, but very, very good. This was at the same place as above, that is Vineria Favalli.
Vineria Favalli

Gelato. 
The first one is from Stefino, which makes both crazy ice cream flavours such as wasabi, as well as more traditional ones like the one above which was gianduia and raspberry respectively.
Gelateria Stefino


Gelato from Zanarini just next to Piazza Maggiore in the center of Bologna. Above are lemon and hazelnut flavours.
Caffé Zanarini


Cold cuts and tagliatelle al ragú at Trattoria Da Me Ancoranoi.
The dinner at to me highly anticipated Trattoria Da me was really something. We started with a platter of antipasti that featured an assortment of mixed cold cuts such as mortadella and salami, as well as deep-fried “crescentine” bread pockets, runny local cheese, pickles and fried onions. Mm-mm-mm.
Being a huge fan of the sacrilegious bastardisation of Bologna’s national dish, spaghetti bolognese, this was paradise to me. Tagliatelle al ragú is the original version of what is lovingly known as for instance spag bol in most other parts of the world, and the above version, which I had at Trattoria Da me is absolutely the best I’ve had. Including my own which I’m usually quite pleased with. The tagliatelle pasta was out of this world, the sauce was thick, meaty and very firm, and the parmesan cheese the natural binding-everything-together component. So. Good.
Trattoria Da Me


Pizza.
We had a fantastic pizza experience at Regina Sofia, just off Piazza Maggiore. We were seated in the back of the restaurant, which actually was in an alley, adding to the Italian experience. The pizzas were ‘Napoli style’, meaning thicker and doughier than usual thin crust pizza. Above is a capricciosa with fior di latte (mozzarella-like, made with cow’s milk) cheese, cotto (cooked ham), mushrooms, artichokes and small olives. It was so good. As everything else in Bologna.
Pizzeria Regina Sofia


Aperol Spritz.
Our hotel, Touring, had a rooftop bar called Terrazza Mattuiani where you could watch the sunset, eat some snacks, aperitivo, and drink aperol spritz. The only problem is that you need to pay €10 if you’re a hotel guest (includes a drink and snacks) or €15 if you’re a walk-in guest. Worth it in my mind, but more expensive than most other places in the city we visited. They do lack the views though.
Terrazza Mattuiani

One of the arcades for which Bologna is famous. There is actually 40 kilometers of them around the city, protecting its visitors and residents from the elements. First constructed in the late middle ages, and adding a lot of charm to the strolling which hopefully removes some of the mortadella or pasta weight gained.


Lasagne verde and tortellini in brodo.
Finally, Bologna is also famous for two dishes we had at a fantastic little restaurant called Al Sangiovese. The first one is lasagne verde which consists of green (spinach) pasta sheets, bechamel sauce and ragú (meat sauce). The other one is tortellini in brodo, or small pasta pockets filled with minced pork and served in a flavoursome and quite light broth. A sprinkling of parmesan wasn’t to be turned down either. Both dishes were delicious, especially washed down with a nice glass of Sangiovese wine.