Archive | September, 2010

Bedouin casserole

30 Sep

Egypt, summer, 2004

Mom always had these crazy ideas when we were traveling.

After we just had been in Dahab, a village near the Saudi Arabian border, for a day or so, she had already gotten in touch some local. He suggested that we should ride camels far away into the desert and live there for three years – simply to try how is was to live as a bedouin. And of course mom thought this was a great Idea.. We were to leave the next morning already. Me and my sister had no choice but to go, even though we did not really knew where we were heading and what we were going to do there. But riding camels and scuba diving sounded fun of course.

We rode the camels for hours and hours. It was so hot outside. Finally we saw a camp far away in the desert, but right by the sea. From were we were and from the bumping camel back, it looked promising. As we slowly approached where we were to stay the next three nights, we realised it was not as great as we had hoped.

Of course, the environment was stunningly beautiful – the conrast between the barren desert and the viable ocean – but the ground was covered with camel shit and the camp looked like it was going to fall any time.

At sunset, the dolphins started to play and jump right by the shore. distant music from a bedouin far way filled the air,  the fire we had lit was sparkling and suddenly we had made the barren desert more alive than ever.

Time to eat. With no stove or anything, we had to do it just like they did in the stone age – use an open fire.

We had brought food from Dahab and in some way we came over some fresh fish in the desert..

With a camping knife we cut all the stuff and oven foil made it cookable. That night we created a dish I always remember. It was so simple and tasted so good. In many ways I would say that this was more than a dish – it was everything around us packaged in something we could taste. Everything mixed in what I today call “bedouin casserole”.

Bedouin casserole recipe

2 garlic cloves

1 lemon

5 fresh tomatoes

1 can of corn

3 potatoes

1 chili

white fish




fresh olives

olive oil

cumin (ground)

1. Chop the tomatoes, cut the potatoes into cirkles, chop the chili. Crush the garlic cloves

2. Heat up oil in a pan

3. Put the garlic cloves, cumin, chili and potato in the pan

4. Fry.. Then add the tomatoes

5. See to it that it becomes a sauce

6. Add the corn, the olives and the salt and pepper

7. Add the fish and let it cook till the fish is done. Serve!!



The peanut masala story

30 Sep


December 28th 2003, Kerala, India.. Late in the evening

The day been very long, but in some way it had passed so quickly – exactly as a dream. We – me, mom and my little sister – had woken up at 4 am because we were going to the jungle for a safari.

Shortly after we woke up a jeep picked us up and drove us deep into the jungle. Although I slept the entire journey, I could feel that we drove for hours on a winding, primitive jungle road. Finally we arrived at some kind of camp. That was when I woke up.

What an adventure that very day was. On our way home we could not realize that we had been a few meters from wild elephants, creepy insects, water buffels, snakes and fresh tiger traces.

Arriving at the hotel, we were tired and hungry. The blood sugar level at the lowest level possible did not make the situation better.

We walked out in the night to find something to eat. We walked and walked, not knowing where we finally were heading.

After a while we just decided to go into a place. Weird. Entring this place, all these impressions struck me as lightning..

1. There were only men inside this place. I still remember how they inquisitively stared at us thinking; Why the f-word are there three alien GIRLS here? An unwed mother with her two daughters(Yes, practically every Indian thought I was a girl because of my long hair, ear ring and feminine looks. That is pretty much how I actually remember India, ha ha)

2. The place felt so empty. It felt like we had taken some vessel to outer space and ended up in another world that we simply would name Wistful.

3. Hardly anyone ate something, the people  were just empty minds happening to be in a restuarant/bar lit up by a bad but mysterious light bulb.

Not knowing what to order, we randomly decided to go for the मूंगफली मसाला – which mom translated it to “peanut masala”

It felt like we waited forever. But finally we were to get our order. Out came one of the nicest things I have ever eaten. In a few miliseconds, the boring environment around us was lit up by a fragrant, lovely dish served in a small bowl, with colous such as red and green.

This was the peanut masala. It consisted of handpeeled newly roasted peanuts together with fresh cilantro, lime, chili and red onion.

The peanuts provided the salt, the chili the hot kick, lime acidity, onion freshness – all covered in the delicious taste of fresh locally produced cilantro.

We ordered 1,2,3,4 bowls and could not stop eating.

Many of the impressions that day – everything from being called a girl all the time to being on a exciting safari in the middle of the deep indian jungle – slowly diminishes in a vapour as I grow older.

But the sharp, distinguished impression of the peanut masala, on the other hand, is still as strong. I know it will be the reason why I all my life will remember that day – it was by far one of the best and most exciting food experiences I have ever had.


Peanut masala

1 red onion

2 lime

1 red chili

fresh cilantro

1 package of roasted and salted peanuts

1. Chop the red onion and chili finely. Also chop the cilantro.

2. Poor the peanuts in the bowl you will serve the peanut masala

3. Press the juice from the lime in a bowl.

4. Right before serving, add the rest of the ingredients in order for the masala not to get soggy. Poor the lime over and mix.

5. Enjoy!!

Marco Polo – easy India/Italy fusion tunafish pasta with roasted eggplant

30 Sep

3 persons

you need

1 can of tuna in water

1 yellow onion

1 green capsicum

fresh spinache

1 big tomato

1 lemon

1 teaspoon garam masala

1 tablespoon sweet chili sauce (at least)

1 tablespoon of soy sauce

fresh basil

3 teaspoons balsamic vinegar

chili flakes

Olive oi

230 g linguine pasta

Roasted aubergine;


Olive oil

balsamic vinegar





1. Boil the pasta

2. Chop the onion finely together with the garlic and tomatoes.

3. Cut capsicum and spinache

4. Press all the water from the tuna and then put the tuna in a big bowl in which you will serve the pasta

5. Squeeze the lemon over the tuna, poor some olive oil and add the onion and mix it.

6. Then add everything (including pasta)and mix properly.
Roasted eggplant:

Olive oil




sesame seeds

balsamic vinegar

chili flakes

1. slice the aubergine into cirkles

2. Put a frying pan on the stove and put the heat on medium

3. Add the chili flakes, salt, pepper and sesame seeds and roast it

4. Then poor some olive oil and see to it that it becomes hot

5. Add the eggplant and fry it. Poor some balsamic vinegar on it and when one side is done, turn it.

6. Serve!!

Asian style fresh carrot and cabbage salat

23 Sep

4 persons

you need:


1 teaspoon of sesame oil

1 Carrot

2 tablespoons of lemon

1 teaspoon of korean pepperpaste

1 tablespoon of fish sauce

1 cm ginger

1/2 green apple (grained)

1 tsk Soy sauce

Cashew nuts

1. Chop the cabbage and grain the carrots roughly in a big bowl for serving

2. Chop the ginger and add it to the bowl together with the apple

3. Poor all the liquids into the bowl and mix properly

4. Just before serving, add the cashew nuts so they do not get soggy

5. Serve with potato and chickpea burgers

Exclusive recipe! Potato-and chickpea burgers

23 Sep

4 persons

You need:

1 jar of chickpeas in water

2 Idaho potatoes

2 cloves of garlic

1 cm ginger


2 tablespoons of lemon

2 tablespoons of fish sauce

2 tablespoons os sesame seeds

1 teaspoon of chili flakes

1/2 red onion

1/4 green apple, grained


1. Grain the potatoes with the peel and then squeeze all the water out. When you have done so, put the grained potato in a big bowl

2. Add the chickpease(poor the water away)

3. Chop the coriander, garlic, red onion and the ginger and put it in the bowl

4. Add the lemon, fish sauce, chili flakes, apple and flour

5. Mix everything so it becomes a batter of all the ingredients (the chickpeas should mashed

6. If it is too wet, add more flour

7. Form the grease to burgers

8. Fry in olive oil

9. Serve with Asian style carrot and cabbage salat

Time to sign up

23 Sep

It is time to sign up for the workshops that will be held this fall!


Fresh summer style carrot and mint salat

23 Sep

Fresh summer Carrot-and mint salad

4 persons

2 carrots

2 lime

Olive oil

1 teaspoon salt


Herb salt

1 garlic clove

1 teaspoon of honey

Water in a pot. Just enough water to cover the carrots.

1. Peel the carrots

2. Cut the carrots into the shape of moons

3. Chop the garlic finely

4. Chop the mint finely

5. Boil the water with the teaspoon of salt

6. When the water is boiling, put in the carrots for maximum one minute and then

poor the water and the carrots into a colander. It is very important that the carrots

are not in the water for too long, then they get soft.

7. Now, put the carrots in the bowl in which you will serve the salat

8. Mix twice as much lime as oliveoil in a bowl for the dressing. Also add the honey.

9. Then add the herb salt and the finely chopped garlic

10. Poor the dressing over the carrots. Add the mint. Let it stand for one hour if you

have time… (it will taste better when you serve it) or go right at it as is.

Sneak peak; superfast rasberry icecream

19 Sep

Superfast rasberry icecream

4 persons

1 package of frozen rasberries

1 package of Creme Fraiche

Aprox 0,5 dl of sugar

  1. Mix the frozen rasberries in a mixer
  2. Add creme fraiche and sugar, then taste.
  3. if it tastes good, serve it directly
  4. Garnish with passion fruit and mint if you want to

Starting in NYC!

18 Sep

Fresh off the boat from Stockholm, Sweden… Ready to continue with the successful concept in NYC!

Swedish page:

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