Sweet paul

And the winner is...........

You guys are amazing, so many great ideas. WOW!

It wasn't easy to pick just one winner, so what I have done is to pick one winner and 3 runners up.

The winner will have their idea produced by me, and I think I might produce the runner ups as well.

The winner will receive a brand new SWEET PAUL apron and my book SLURP.

The 3 runner ups will each get a SWEET PAUL apron.

So the winner is.....Annie from Belgium

The runner ups are Herr M, Erika and Amy

Congrats to all.

Still some time!

Don't forget to enter my "You decide" competition.

It ends tomorrow night.

You can read more here!

Recipe monday(on a wednesday)

I know, this post is long overdue.

Just been so busy with work and travel.

This recipe is for a tasty salad with chevre, parma ham and figs

My favorite ingredients.

The chevre is baked in the oven with some honey on top.

The sweet honey goes so well with the somewhat sour cheese.

Enjoy!

 Fig and chevre salad.

Serves 4

 

200 g chevre, sliced

2 tablespoons honey

1 tablespoon balsamico

pepper

8 figs, halved

1 tablespoon butter

2 tablespoons honey

300 g mixed baby salad leafs

6 slices parma ham

4 tablespoons olive oil

salt

 

Place the chevre slices on a baking tray and pour honey and balsamico over them.

Sprinkle with a little pepper.

Place under broil in the oven and bake until golden, this only takes about 30 seconds.

Heat butter and honey in a skillet and add figs.

Simmer for 3 minutes.

Place salad in bowls, add chevre, figs and parma ham.

Pour over olive oil and taste with salt and pepper. 

Photo by Colin Cooke

Now also with shoes

I consider myself like the potato.

Can be used for anything.

Have been thinking about doing some fashion styling.Not dressing people, more shoes, jewelry, handbags etc.

So I was very happy when I got this shoot with the very talented photographer Hector Sanchez.

The shoes are from Frye.

I really enjoyed it, stacking wood and shoes on top of each other.

Doesn't look to bad.

A big day!

Today is a big day!

Not only for americans, but for people all over the world.

It sends such a huge signal about equality and humanity.

Im really proud to be in America right now, and to be a small part of it!

I do believe this is the start of something amazing.

Well done!

Recipe monday

Someone just asked me a question?

What is your favorite comfort food?

The answer to that is really easy......RISOTTO!

I just love a well made risotto. Nothing beats it.

Its creamy with a little al dente bite to it.

There are two schools of risotto.

The creamy, a little porridge like texture and then there is the more undercooked style.

I like the first style better.

If its make right, it still is al dente but so creamy.

I almost never order risotto at a restaurant, I usually get very disappointed.

Anyway...here is a recipe for a really good risotto.

Enjoy!

 Onion and leak risotto

Serves 4

Risotto takes time, but the result is so good.

And remember, the risotto must never wait for the guests, the guests must always wait for the risotto.

Serves 4

 1 tablespoon olive oil

2 tablespoons butter

1 large yellow onion, finely chopped

1/3 leek, just the white parts, thinly sliced

1 cup Arborio rice

2 tablespoons lemon juice

4 cups chicken stock, warm

2 tablespoons butter

1 cup parmesan, grated

salt

pepper

 

In a saucepan, heat oil and butter over medium heat.

Saute onion and leaks until soft, about 5 minutes.

Add rice, cook, stirring until well coated.

Add lemon juice, cook for 1 minute.

Add 1 cup of warm broth.

Cook, stirring frequently, until absorbed.

Continue adding broth, 1 cup at a time.

Cook the risotto for about 20-25 minutes.

The rice should be tender.

Add butter and 3/4 cup parmesan.

Stir well.

Season with salt and pepper.

Serve immediately with the rest of the parmesan on top. 

Photo by Ellen Silverman

You decide! Competition!

Ok guys, now its up to you.

This competition is very easy.

You guys know that my job is to produce food and craft stories for magazines.

So now Im going to let you guys decide.

All you need to do is come up with an idea for the next story I will make.

The story will be published in the Scandinavian lifestyle magazine Interiormagasinet.

The rules are:

You need to come up with a theme within food.

You need to come up with 2-3 ideas of dishes 

You need to give me a color and prop direction

I will produce the story and shoot it with Colin Cooke.

The prize will be cool, Im working on it right now.

Will come back to it next week.

Deadline is thursday 29th.

Cant wait to se what you guys come up with.

Such kind words

Two of my fellow bloggers made posts about little old me today.

First we have the supercool My cooking hut blog.

She did a great posting about food styling.

Then we have the cute Sweet life in the Valley.

She did a really nice story about me.

Such kind words make me blush.

I don't expect things like this, and I feel really honored that someone will take time to write about me.

Thank you so much.

Means a lot!

Recipe monday

This mondays recipe is something very scandinavian.

Its called Skagen salad.

Skagen is a wonderful town in Denmark, but I really have no idea why this salad is called Skagen?

Does anyone know?

Anyway its a great salad to serve as a starter on toast, a halved avocado or rolled up in cucumber like I have done in this picture.

Skagen salad

Makes 3 cups

1 cup small scrimps, peeled and chopped

1 cup lump crab, chopped

1/2 cup cray fish tails, chopped

2 tablespoons finely chopped red onion

4 tablespoons finely chopped dill

1/2 cup mayo

2 tablespoons lemon juice

salt

pepper

salmon roe, to serve

1 english cucumber

Mix scrimp, crab, cray fish, onion, dill, mayo and lemon juice in a bowl.

Mix well.

Taste with salt and pepper.

Cut the cucumber in thin slices length wise.

If you have a cheese slicer, use that.

Roll up the slices and put them on a tray, fill with the salad and add a little or a lot salmon roe.

Finish up with some dill.

Enjoy!

Photo by Colin Cooke

Roll it up Baby!

This is from a story I did with photographer Colin Cook on Spring rolls.

It was fun as I didn't really know that much about them, so I had to put my "creativity" hat on to make them look different.

I mean its usually vegetables and chicken rolled up in rice paper.

What do you think?