Tid kvar —

Högsta bud —

Every Friday, Sofia Wood shares her best cooking ideas here on Make it last. This week she challenges some Swedish Christmas classics, giving them a well-needed facelift.

In my point of view, there are a few traditional things on the holiday table that are hard-to-beat classics—recipes that really don’t need to be tampered with. But let’s be honest: there are also quite a few things we could skip, right? So, here are a couple of suggestions on modernized updates; new and luxe yet simplified versions. Give it a try this year, won’t you?

/Sofia

Cavolo Nero Caesar Salad

Cavolo Nero Caesar Salad

Kale of some sort is a given on many holiday tables, as are heavy mayonnaise and cream ridden salads. This Cavolo Nero—or Tuscan kale as you may know it—Caesar salad is a modern, indulgent yet much lighter and fresher option. Also, this particular recipe for Caesar dressing is by far my best one, so make sure to save it for other occasions too!

Serves 6 as part of a buffet

Ingredients

1 bunch Cavolo Nero
1 egg yolk
1 clove of garlic, finely grated
1 tbsp finely chopped anchovies
1,5 dl neutral oil
1 tbsp finely chopped capers
1 tbsp milk
1 tbsp white wine vinegar
2 dl grated Pecorino + more to serve
Salt & freshly cracked black pepper

Preparation

First: Remove the coarse stem, tear up the Cavolo Nero into large bite size pieces, rinse and let dry properly. Meanwhile whisk together the dressing. Place a bowl on a wet towel—this will help it stay put as you whisk, then whisk together egg yolk, garlic and anchovies. Continue to whisk vigorously while slowly adding the oil in a fine stream. The dressing will thicken as the egg and oil emulsifies. Add capers, milk and vinegar and continue to whisk. Finally, add the pecorino and season with salt and pepper.
Toss the Cavolo Nero with 3-4 tablespoons of dressing, season and plate. Serve the rest of the dressing in a separate bowl. Finish off by shaving some additional Pecorino over the salad.

Egg Cocotte

Egg Cocotte

Deviled eggs are a classic in many homes. This is a more elegant version that is not only quicker, but also saves you from having to peel 15 eggs! If you wish, the goat cheese can be substituted for some sautéed spinach, which is also a lovely option.

Serves 4 (1 egg each)

Ingredients

4 cocotte or ramekin moulds
Butter, for the moulds
6 tbsp fresh goat cheese
4 eggs
1-2 tsp olive oil
2 tsp finely chopped parsley
4 tsp trout roe
Salt & freshly cracked black pepper

Preparation

Preheat the oven to 200°C.
Butter each mould, then crumble a layer of goat cheese in the base. Crack an egg in each mould, making sure not to break the yolk. Add a few drops of olive oil onto each egg yolk. Bake for 8-9 minutes, until the egg white is just set. Remove from the oven and let cool slightly. Sprinkle parsley over the eggs and top with trout roe. Season with a little bit of salt and some black pepper before serving.

Zesty Crisp Fennel Salad

Zesty Crisp Fennel Salad

This salad is a holiday classic in my home—we have had it each year for as long as I can remember. Some years, we will add slices of pear, other years crumbled cheese, but most often we just leave it as it is. A zesty, zingy little flavor-punch that breaks up all the other dishes and is a welcome, light addition. A mandolin is to prefer when slicing the fennel, but otherwise a very sharp knife can work too.

Serves 6 as part of a buffet

Ingredients

2 small heads of fennel + fennel tops
2 celery stalks
1 large organic lemon, zest and juice
3 tablespoons good quality olive oil
Salt & freshly cracked black pepper

Preparation

Slice the fennel super thin, almost shaved, using a mandolin or very sharp knife. Remember to reserve the tips for later. Finely chop the celery stalks and mix with the fennel. Grate the zest of a lemon and add to the fennel and celery together with the lemon juice and olive oil. Season with salt and pepper and finish with the fine little fennel tops that almost look like little dill sprigs.


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