Cooking Lessons with Bill - Beginning September 9, Tuesday nights or Thursday Nights.

The lessons will cost 1500 kronor per person for the 3 lessons.
Lessons are limited to 4 people per lesson.
All three lessons will include food and a glass or two of wine.
Lessons will be arranged at my home in Wasastan and include recipes for each evenings work.
Each student will be required to prepare some of the evening’s foods.
Each lesson will contain some basic cooking techniques.

Lesson 1. First Tuesday and Thursday, "Starters" Lets begin at the beginning with starters, pasta, salmon, Tuna Carpaccio, marinated Mediterranean vegetables a few canapés. Starters don’t have to be difficult they just need to be good.

Lesson 2. Second Tuesday and Thursday; "The main course" Sautéed chicken breasts, roasted meats and fish. The main course is of course is the main attraction.

Lesson 3. Third Tuesday and Thursday; "Deserts" Pies and deserts, simple pies and deserts that are perfect for entertaining and don’t take a great deal of time but look fabulous.

Each of the lessons will be organized to offer what you want to learn. Because the groups are so small everyone will have the opportunity before hand to request something special you would like to learn.

Chèvre Ravioli with Red Beets, Zucchini, Anchovies and Basil
This is a great dish and it does take a bit of time to prepare it but I think it is worth the work. The sauce is not really a sauce; it’s more like a set a garnishes that you put together at the last minute.
I like making ravioli and dumplings, I find it very therapeutic and they have the added benefit of being fantastic to eat.
You can also make the ravioli and use a butter and sage sauce which only takes 5 minutes to prepare and is a classic northern Italian sauce. It is simplicity at its finest and perfect for warm summer days. This recipe is perfect with the fresh sweet beets just coming into the stores. If you don’t like anchovies try this anyway, there really aren’t enough of them to taste like anchovy too much. They are there to lend a bit of background flavor.
Simple Rhubarb Crumble
Here is the most simple crumble recipe that with a slight adjustment to the amount of sugar you use can be used for almost all summer fruits.

Get lots more info at Kinna's web site - Click here!

Chocolate and coconut cookies.

Avialable at all major book stores and on the web.

I mormors berså
(In my Grandma’s Arbor)
5 generations of bread pastries and cakes.
By Kinna Jonsson and Märtha Jonsson Design: Elina Jonsson.
This is a fantastic and charming baking book, published by Swedish sisters Kinna, Märtha and Elina Jonsson; they have translated it into English for all us lazy foreigners. I have tried out a few of the recipes and they are truly wonderful, simple and straight from the heart. The book is simply laid out and well organized with lists of ingredients, temperature and weight conversions from the old Swedish system and all the little things that make it a great baking hand book. What I really like is that all 125 recipes have a photo of what you are going to bake. Great for a foreigner like me who hasn't grown up with all the little rural idiosyncratic things that you need to know about Swedish country baking. There are stories of the women of this family with their truly authentic recipes that have been handed down over a hundred and fifty years through generations of sharing and frugality, (no TV chefs here!). Kinna and Märtha have gone through great pains to gather, organize and rewrite over 125 family recipes. They are written in a straight forward no nonsense fashion, I think a bit of baking experience would come in handy but in essence most of these recipes are quite simple and should be handled relatively easily even by the novice baker. If there is one book about Swedish baking you might like to get or give as a gift this is it. Personally I can’t recommend it enough! I really enjoy reading it and using their lovely recipes.

It’s Time Again for Bondensegen
I am happy to say that Bodensegen is coming back onto the streets! Sorely missed over the past couple of months both markets at Tessingparken and Katarina bangatan will open Saturday, August 2 (week 31). Everything is either grown or made by the (local) farmers and artisans who participate at each market every Saturday through late autumn. A good variety of vegetables, plants, flowers, saft, honey – even fish and meat can be found. If you are in town on Saturdays stock up with truly fresh vegetables for the week and forget about the Peruvian artichokes and the African snow peas. How about some home grown sweet ears of corn for the barbeque? For more information about our street markets in Stockholm and around Sweden check out the Bondensegen web site.

Bondensegen
Opens this Saturday and every Saturday through the end of November

If you are a producer click here!