An Edible Voyage

September 2019 Weekend brunch at Drop Coffee is an exciting affair - you won't find your standard brunch items that appear on every cafe's menu here.  Instead there are interesting twists on favourites.  I struggled to choose between Avocado 1.0 and Avocado 2.0 because 1.0 came with a sous vide egg, and I do love a sous vide egg... But I went for 2.0 as it sounded like a delicious combination of flavours.  Avocado and pickled carrot with garlic cream on toasted sourdough - bags of fresh flavours highlighted by the kick of garlic. A guilt-free yet totally delicious brunch. Find it at Drop Coffee, Stockholm, and enjoy alongside one of their own roasted coffees. 

April 2020 This was a lockdown accident! I decided to make a dish called 'Creamy Cashew Pasta with Sundried Tomatoes and Kale', only to find I didn't own the 3 key ingredients.  A bit of improvisation, however, hugely paid off! In the recipe, cashews are blitzed with garlic and lemon to make a sort of pesto so I substituted almonds.  I had made some tomato and red pepper granita the previous day and thought the sweetness of the red peppers could make up for the lack of sundried tomatoes.  Can you put ice on your hot pasta dish?  It seems yes! The result was a creamy, yet fresh and citrusy sauce, with a touch of heat from the garlic, and sweetness from the granita which gave refreshing little cold 'pops' on my tongue.  A few dry fried almonds sprinkled on top finished it off, adding a satisfying crunch and toasted flavours.

March 2020 This could easily get me addicted to celeriac.  Peel, rub with olive oil, salt and pepper, wrap in foil with some whole garlic cloves, bake in the oven at 180 C for 2 hours.  Caramelised, garlicky outside, soft, sweet inside.  Optional butter, jacket potato style, but I don't think it even needs it.  Serve with oven baked kalette chips for an added texture dimension.