Swedish House is thrilled to be part of these upcoming fairs in early November, more dates to follow soon ....
We love this lifestyle magazine that is all about taking time to live well.
The Simple Things celebrates slowing down, enjoying what you have, making the most of where you live, enjoying the company of friends and family, and feeding them well. Think about growing some of your own vegetables, visiting local markets, rummaging for vintage finds, and decorating your home with the plunder. Celebrate being outdoors and enjoy the satisfaction that comes with a job well done.
The small things we do will make a difference in the long run – whether that’s making, up cycling, growing, cooking, escaping or relaxing.
Buy less, buy better, things you'll love forever
Please join us here on May 5th to support this great charity and help generate funds to buy much needed medicines
These delicious lamb sliders are a quick and economic alternative to roast lamb and are fantastic grilled outdoors on the BBQ.
SPRING LAMB SLIDERS WITH ASPARAGUS, QUAILS EGGS AND GREMOLATA MAYONNAISE
500g fresh lamb mince, preferably organic (we use lamb from Piper's Farm see link below)
2 cloves garlic, finely chopped
3 tbs chopped fresh rosemary
2 anchovy fillets, chopped small
1 tsp sea salt flakes and freshly ground black pepper to taste
Sunflower or groundnut oil
100ml mayonnaise, preferably homemade, but a good shop bought one will be fine
Grated rind of 1 organic unwaxed lemon
1 clove garlic, finely chopped
3 tbs finely chopped flat leaf parsley
Pinch sea salt flakes
10 fresh (English) asparagus (plus more to serve if liked)
10 small tomatoes, halved
10 quails eggs
Sea salt and freshly ground black pepper
10 tall cocktail sticks
5 brioche buns, halved
Combine all ingredients for the lamb sliders in a large bowl, divide and shape into 10 equal sized patties.
Mix together all ingredients for the mayonnaise and set aside.
Steam the asparagus for 2 minutes, refresh under cold water, cut in halves lengthways and drizzle with a good olive oil and season lightly with salt and pepper. Halve the tomatoes and carefully thread onto cocktail sticks with the asparagus (see image below)
Grill the brioche halves until lightly toasted, keep warm
Brush each lamb pattie with a little olive oil and fry (or bbq) for approx 3 minutes per side, keep warm whilst you fry the quails eggs.
To assemble, spread some of the mayonnaise onto each brioche half, top with lamb pattie and fried egg and secure with the tomato/asparagus laden cocktail stick. ENJOY!
Recipe and styling Liselotte Forslin www.alltommat.se
Ditch the flowers, what Mum REALY wants this Sunday!
Introducing our fabulous new range of concrete
Brought up to appreciate people and the world around you, give something back that reflects a commitment to buying less but buying better from producers who care about our planet as well as creating beautiful, functional and long-lasting products.
Give a gift guaranteed to last a whole lot longer than a bunch of flowers <3
Surprise your love with this bright red risotto made with fresh beetroot topped with buttery scallops Make sure your risotto is really creamy by adding more stock if it gets too thick. The scallops should be seared quickly and frequently basted with butter whilst cooking.
This recipe makes enough for 4 starter size servings or 2 main course servings.
Who needs to eat a lot when you are celebrating love?
BEETROOT RISOTTO WITH SCALLOPS AND BROWNED BUTTER
2 shallots finely chopped
1 clove garlic finely chopped
50 g unsalted butter + 2 tbsp of olive oil
Leaves from 2 sprigs fresh thyme
250g best quality risotto rice
125 ml dry white wine
900 ml (or more) organic chicken or vegetable stock
2-3 fresh beetroot peeled and grated
110 g grated pecorino, plus more for serving
6 fresh scallops
50 g unsalted butter
2 sprigs fresh thyme
1 small clove garlic, peeled
salt and freshly ground pepper to taste
Heat the butter and oil in a large saucepan over a medium heat. Add the shallot, garlic and thyme leaves. Cook gently for three minutes or so until the onion has softened but not browned. Meanwhile heat the stock to simmering point. Add the rice to the pan and stir to coat all of the grains in the buttery mixture. Cook, stirring, for another couple of minutes until the grains begin to look translucent. Add the wine to the pan and allow it to bubble up and reduce slightly. Add a ladleful of the simmering stock, and stir until all of the liquid has been absorbed. Continue adding the stock, a ladleful at a time, as the liquid is absorbed, stirring between each addition. You have to stir constantly. Cook until the rice is tender but still has a little bite. It will take at least 20 minutes. Add more stock if necessary.
Brown the butter with the thyme and garlic in a frying pan and sear the scallops quickly, about 1 minute on each side. Baste with butter and add salt and pepper to taste.
Add the the pecorino, then taste and adjust the seasoning, top with the scallops, drizzle over the browned butter and serve immediately with extra pecorino if desired (and a scattering of rose petals of cours..)
Hope you Love it!!
Recipe Liselotte Forslin
Photo Ulrika Ekblom
Liselotte is food writer, recipe creator, food stylist and cook book author extraordinaire
Ulrica is a fabulous, creative food photographer
Get inspired - see more of Liselotte's and Ukrika's work on www.leparfait.se
Lussekatter are a traditional Swedish sweetened bread with saffron we bake at Christmas. These light and delicious buns are perfect with “glögg” (mulled wine) coffee, tea, hot chocolate or cold milk. In this version we have updated the recipe to include orange zest. In Sweden fresh yeast is commonly used but this can easily be substituted for dried.
Makes appr 40 lussekatter
200g unsalted butter
500 ml full fat milk
50g fresh yeast or 25g dried yeast
2 pinches of pure saffron threads
1 organic orange, grated zest
150ml granulated sugar
1/2 tsp of salt
750g plain flour
Glaze and decoration
1 egg, beaten
- Melt the butter in a sauce pan and add the milk.
- Let cool until a temperature of 37C° or 98, 6 F°.
- Crumble the fresh yeast (or sprinkle the dried yeast) into a large mixing bowl and add the milk and butter mixture. Mix until the yeast is dissolved.
- Using a pestle and mortar, crush the saffron threads with a little of the sugar and add to the mixture.
- Add the orange zest, sugar, salt and the flour and work into a elastic dough, 10 minutes by hand or 5 minutes if using a food processor. The dough should be a little sticky.
- Let the dough rise in the bowl, covered with a clean tea towel or cling film, in a warm place for 40 minutes.
- Divide the dough in 2 pieces and knead quickly on a floured surface.
- Roll each piece into a “snake” and cut 20 pieces each and roll into small “snakes”.
- Curl the ends in opposite direction until S-shaped buns with spirals at the ends.
- Place on trays covered with baking parchment and let rise under a clean tea towel for 40 minutes.
- Preheat oven to 250 C°
- Brush each bun with egg wash and place a raisin in each spiral.
- Bake for 5-7 minutes and let cool uncovered.
GOD JUL * MERRY CHRISTMAS
Recipe and styling: Liselotte Foslin
Photography: Ulrika Ekblom
Get inspired, see more of Liselotte's recipes and Ulrika's photographs here:
Cooler, fresher days and decidedly chilly evenings call for something aromatic and warming just like this delicious warm duck salad ...
Asian duck salad with roasted marinated butternut squash
4 free range duck thighs
Light olive oil
Sea salt flakes
Freshly ground black pepper
Butternut squash salad
1 medium squash, deseeded, halved and cut into thick slices
Juice & finely grated rind of 2 limes (organic if possible)
1 red chilli, halved, deseeded and chopped
3 spring onions, shredded
3 tbsp fish sauce
4 tbsp roasted sesame oil
2 tbsp olive oil
2 tbsp runny honey
Large bunch fresh coriander
Large bunch fresh mint
2-3 tbsp pumpkin seeds lightly roasted
Set oven to 175 c
Heat the olive oil in a large oven proof pan and brown the duck thighs all over. Season with salt and pepper.
Transfer to the oven and roast for approximately 35 minutes or until cooked through. Cool.
Increase oven temperature to 225 c
Place the squash slices in a single layer on a baking tray lined with parchment paper, drizzle with a little olive oil and roast for 25 minutes until nicely browned around the edges.
Whisk together all the dressing ingredients, saving a handful of each of herbs for serving.
Shred the duck meat into a large serving bowl, add the squash and pour over the dressing. Mix well (clean hands work best) and leave to stand at room temperature for at least 20 minutes before sprinkling with remaining herbs, the roasted seeds and a little more fish sauce if desired.
Recipe and photo courtesy of Liselotte Forslin
Food writer and recipe creator/Food stylist/Cook book author Get inspired, see more of Liselotte's recipes here: blogg.alltommat.se/liselotteforslin
It’s all about the bird! Buy a real nice large organic chicken and get an amazing juicy dish. The ricotta and the herbs give it an extra flavour kick.
1 large organic chicken 1.5 – 2 kg (we get ours form the amazing Pipers Farm in Devon - www.pipersfarm.com)
250 g fresh ricotta
2 handfuls of foraged wild garlic leaves, (ramsons) shredded (or small handful fresh thyme leaves + 2 tsp chopped garlic if wild garlic season is over)
Zest from 1 large organic lemon
Sea salt and fresh black pepper
A simple salad of crisp lettuce, thinly sliced fennel bulb and fresh basil leaves tossed with lemon juice, a little runny honey, extra virgin olive oil and a good twist of black pepper.
The chicken needs to be spatchcocked (or flattened by removing the backbone) then carefully ease the skin from the flesh of the breasts and thighs using the handle of a wooden spoon.
Heat oven to 225 C.
In a large bowl, combine the ricotta, shredded garlic leaves, lemon zest and a few twists of freshly ground sea salt and black pepper
Gently fill each pocket under the skin with the ricotta, easing the mixture down with your fingers.
Drizzle a little oil over the bird and season with salt and pepper. Any fresh herbs to hand, such as thyme, rosemary or oregano could be strewn over and around the bird too if you like.
Place a large roasting pan over high heat, pour in a couple of gluggs olive oil and heat to a sizzle. Place the chicken, skin side up, in the pan and leave for a good 5 minutes.
Transfer pan to preheated oven, roast uncovered for 20 minutets then reduce heat to 200 C. Cover bird with baking parchment and continue to roast for another hour or until juices run clear and legs come away easily when gently tugged.
Deglaze the pan with a glass of white wine and a spoonful of crème fraiche.
Allow to rest for at least 15 minutes, cut into generous chunks and serve with the lettuce and fennel salad
Recipe by Michaela James Food styling and photography by Liselotte Forslin
Treat Mum to a delicious breakfast packed with love and see below for ideas for that perfect spoily gift for Mothering Sunday March 6th
Indulge her with eggs on avocado with grilled tomatoes followed by Swedish pancakes with seasonal fruits, cottage cheese, cinnamon and honey. And promise, don’t let her in the kitchen today!
Recipes, photography and styling by the amazing Liselotte Forslin
Eggs on avocado
1 egg, poached or fried
a handful of cherry tomatoes
flaky seasalt and fresh pepper
- Peel and slice the avocado in thin slices and arrange on a plate.
- Poach or fry an egg on one side.
- Cut the tomatoes in half and quickly grill or fry them in a little olive oil.
- Place the egg on the avocado and arrange the tomatoes around.
- Sprinkle on some chili flakes, salt and peppar and serve.
Learn how to poach an egg:
This batch serves 4 people, you can make half a batch if you want.
Serve with cottage cheese, sliced blood oranges and kiwi, cinnamon, honey and pumpkin seeds on top.
150 g flour (2 ½ dl)
1 pinch of salt
600 ml milk (6 dl)
oil or butter for frying
Sliced blood oranges and kiwi
Pumpkin seeds or nuts of your choice
- Mix the flour and the salt with half the milk using a whisk.
- Gradually add the rest of the milk until you have a smooth batter.
- Add the eggs and mix well.
- Melt a teaspoon of butter in a frying pan and add approximately 50 ml batter while swirling the pan so the batter cover the bottom in a thin layer.
- Cook for about 1-2 minutes then flip and cook another 30 seconds on the other side.
Liselotte Forslin: Food writer and recipe creator / Food stylist / Cook book author
Get inspired: www.leparfait.se
Click below to view our extremely tasteful and stylish kitchenware, for the Mum who loves to cook and loves beautiful things even more...
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Our friends at Skandinavisk, creators of our favourite candles and diffusers, have perfectly captured the essence and spirit of this very special part of the world.
It makes me long for those long summer nights, the warm summer breeze by the ocean, the deserted islands of the archipelago and birchwood forests, sitting around a bonfire with friends....
To create your very own sense of Scandinavia or HYGGE in your home, get inspired here
Like most of you, I get crazed, borderline obsessed, with certain objects for the home and those things are all I that I see and think about. That’s a big reason why I began my company in the first place, to share my obsessions! I’m currently hooked on ceramics that have a unique vibe to them that are beautiful and tactile but also functional and practical for daily use.
Just look at these pieces of beauty from master ceramicist John Julian, available very soon from our store …