Pavlova med jordgubbar, passionsfrukt och basilika

Pavlova med jordgubbar, passionsfrukt och basilika

En midsommars dröm! Recept ur min interview med Radio P4Extra

Idag har jag varit och gästat  Radio P4 Extra där jag bjöd på min favorit midsommartårta, en läcker pavlova med färsk passionsfrukt, basilika och massor med svenska jordgubbar.

Denna pavlovan är egentligen min gå to tårta när jag inte orkar stå länge i köket och vill imponera. Och den är otrolig god.

Testat gärna!




3 äggvitor (cirka 100 g)

200 g strösocker

1 tsk citron saft eller apple cider vinäger

1 msk majsstärkelse ( kan uteslutas)


250 g jordgubbar (färsk eller fryst)

2 msk syltsocker (eller vanlig strösoker)


5 dl grädde


Färsk eller fryst passionsfrukt

Jordgubbar (mängd enlig önskemål)

Färsk basilikablad (hackad)

Färsk ärbara blommor (valfri)

Gör så här:

Pavlova botten

Pavlovan blir bäst om äggvitorna är rumstempererade. Vispa dem till ett mjukt skum tillsammans.

Tillsätt sedan sockret matskedsvis och vispa tills sockret har löst upp sig helt. Tillsätt citron saft eller vinäger och majsstärkelse och vänd försiktigt ner det i marängen med en slickepott.

Lägg upp marängen på ett bakplåtspapper och forma till en tårtbotten, ca 25 cm i diameter.

Grädda i ugn i 125 grader i cirka 45 minuter. 

Stäng av värmen

Öppna sedan ugnsluckan och låt marängen svalna i ugnen

Jordgubbar kompote:

Mixa tillsammans 250g jordbubbar med 2 msk sylt socker eller vanlig socker. Koka up på medelvärme i cirka 4 minuter till den blir lit tjok. 

Låt svalna helt. Kan sparas i kylskåpen

Vispa grädden.

Montera tårtan strax innan servering. Tårtan kan stå i kylskåpet i en timme.

Att monter:

Bred ut jordgubbar kompoten  över marängen, stör över hackade bitar av färska basilika. Bred ut grädde ovanpå sedan lägg på färsk passionskfrukt med kärnorna.

Till slut lägg på massor av jordgubbar.

Garnera med med lite mer färsk basilika och blommor om så önskas.


    Green Goddess Dressing

    Green Godess Dressing

    Ur matreportaget, Grilla Svinn Svart & Grönt som publicerades i Vellinge Posten.

    I det senaste numret av Tidningen Velling Posten hittar ni mina recept till grillade grönsaker och olika inspiration på hur ni kan ta tillreda på de på bästa sätt.

    Som lovade, här hittar ni mitt recept till Green Goddess Dressing. Dressingen är perfekt till det grillade, till sallader och till och med en bit fisk.

    Recept till Green Goddess Dressing

    1 dl creme fraiche

    1 dl aioli eller majonnäs

    1 liten bunt färsk dill

    1 liten bunt färsk basilika

    1 litent bunt färsk dragon

    2 tsk capris (kan uteslutas)

    saft och rivet skal av en 1/2 citron

    Salt & peppar enlig smak

    Gör så Här

    Mixa alla ingredienser till en slätt pure med hjälp av en stavmixer eller annat mixare.

    Servera med sallader, till grill buffet, eller till en bit fisk.


    Dressingen håller i kylskapet i 3 dagar


    Home made paneng curry with chicken

    Home made paneng curry with chicken

    Home made Paneng Curry.

    If you love Thai paneng curry this recipe is for you. 

    Although some of the ingredients such as galangal and kafir lime leaves require an excursion to the Asian market, the remaining ingredients are quite common cupboard staples, worth having at hand. 

    Why not plan an Asian slaw with satay dressing for another day where you can cross utilize your perishable ingrediens such as the fresh thai basil, galangal and kafir lime leaves.  A whole different flavor experience, with what you already have at hand. Just know however that galangal and kafir lime leaves can be preserved for months in your freezer.

    Recipe for home made Paneng curry

    1 kg Chicken breast filet
    2 tbls fish sauce
    2 tbsp palm sugar (or raw sugar)
    Neutral oil
    1 Shallot
    2 stalks lemongrass, finely chopped
    12 kafir lime leaves
    4 scallions
    1 piece galangal ( if available) chopped
    1 piece ginger, chopped
    2 large cloves of garlic
    3 tbsp paneng curry paste
    1 Lime
    3 tbsp fish sauce
    1 tbsp peanut butter
    1/4 tsp cinnamon
    1/2 tsp cummin
    1 can (400ml) of coconut milk
    2 tbsp palm sugar ( or raw sugar)
    1/2 dl water or chicken bouillon (depending on level of salt from the curry)
    1 red bell pepper
    1 pack sugar snap peas
    Large bunch thai basil

    To serve

    Cooked jasmine rice
    Optional toppings:
    Extra thai basil



    Cut the chicken into bite-size pieces and marinate in fish sauce and sugar. Place aside.

    Make paste
    Add the garlic, 6 kaffir lime leaves, scallions, galangal, ginger, lemongrass to a pestle and motar. Crush to a paste.

    Heat oil in heavy skillet, quickly sauté chicken in hot oil, just 1 minute each side. Do this in batches so you don’t crowd the pan. (This step is actually optional) but I prefer to seal in the juices before adding the chicken to the curry. You decide.

    Lower the heat. Add a bit more oil to the pan if needed. Then add the chopped shallot, the herb paste and the panang curry paste. Sauté gently 2-3 minutes till it becomes fragrant. Add peanut butter, lime juice, fish sauce, sugar, coconut milk, cinnamon, cummin, and remaining kaffir lime leaves, bring to gentle simmer.

    Add water or bouillon if needed.

    Add the chicken and all the juices back to the skillet. Cook gently about 8 minutes till the chicken is cooked through.

    Add the peppers, sugar snap peas and a big hand full of fresh thai basil leaves. Simmer just a minute more and remove from the heat.
    Garnish with more thai basil leaves, scallions and lime slices

    Serve with cooked jasmine rice.

    The curry can be made with tiger prawns, or try with fried tofu and fried aubergine for a vegetarian alternative.


      Licorice Pavlova with Passionfruit & Raspberries

      Licorice Pavlova with Passionfruit & Raspberries

      A good pavlovla is a dessert to behold. The pavlova should be fluffy and marshmallowy in the middle, with an airy crispy shell that melts as soon as it hits your mouth. What you top it with is up to you. I won’t really go into the traditional toppings blah blah blah.. Who really cares? What matters is that you enjoy it.

      This recipe is my favorite go to dessert whenever I want to serve a crowd. I love how the bitter licorice contrast the sweetness of the meringue and how the acidity from the passionfruit adds freshness and balances the dessert. It’s a gorgeous flavor kombination.


      For pavolovas and meringues, I almost always use the French method (cold mix) and always count double the amount of granulated sugar to the egg whites. I use eggwhites that are slightly dehydrated that I leave outide overnight covered with plastic, in which I poke a few holes to allow some of the moistures from the egg whites to dissipate. Whatever you do, the egg whiges should be at room temperature.

      Chokladfondant med Rödvin & Lakrits

      Chokladfondant med Rödvin & Lakrits

      Molten Chocolate cake with licorice & red wine.

      4 servings

       Wait, red wine, licorice and chocolate? Are you nuts?

      You danm right I am!

      This is a super awesome combination but the key is to use the best quality chocolate and the right red wine. But let me back up a bit and tell you about this recipe first.

      About the ricipe & flavor combination

      The dessert was created for a magazine story where the editor from the Swedish magazine Allers Tidning, wanted me to come-up with recipes that only take 20 minutes to prepare from beguining to end.  The challenge was to create a wow effect in no time.  So I decide to pair the dark chocolate with a Merlot with very soft tanning which itself features notes of dried fruits and chocolate, and a hint of licorice to add a little element of surprise.

      It’s so elegant!

      Importany notes

      The wines I would recommend with the chocolate used here, Lindt 70%, is a red made using a Ripasso method with dried grapes or a New World Cabarnet from Australia, California or Chile, featuring dry fruits such as red cherries 6 and spices, ect….

      The dessert itself is stunning without the wine. So if you don’t have the recommended wine at hand, skip the wine and add some rum instead or skip it alltogether.

      • 115g butter
      • 115g dark chocolate I recommend lindt 70% 

      • 115g sugar

      • 2 eggs + 2 egg yolks (Freeze the two whites for later use, maybe for meringues)

      • 6 tbls flour (about 120 g)

      • 1 tbls licorice powder, I used Lakritsfabriken

      • 2  tbls red wine with soft tanning (See important notes above)

      • ¼ tsp salt

      • Powdered sugar and fresh raspberries for garnish

      • Some whipped cream or icecream of choice to serve

      Step 1 Prepare the ramekins

      Start by brushing your ramekins with some melted butter and then dust with flour to ensure that the chocolate fondant releases from the ramekin if you plan to turn it over.  

      Step 2 -Make the cakes

      Heat the oven to 200 degree C

      Gently melt the chocolate and butter together over a water bath or in the microwave. Be careful not to burn the chocolate. 

      Blend well, then stir in the sugar. 

      Add the eggs one at a time, followed by the egg yolks. 

      In  another bowl, mix the dry ingredients together then gradually add the dry ingredients to the egg mixuture and add the wine or rum if using. 

      Divide the mixutre in 4 ramekins and bake in the pre-heated oven for about 7 minutes. 

      The cake should still be very loose in the middle. Start checking after 6 minutes.

      Step 3- Plate and serve

      Remove from the heat and allow to cool slightly for about 2 minutes, before turning over on a plate.

      Dust with some powedered sugar, garnish with some fresh raspberries and serve with a klick of whipped cream or ice cream as you wish. 

      Serve immediately.


      Slutet gott, allting gott

      Slutet gott, allting gott

      Duck breast with passion fruit and sweet potato puré

      2020 has been a hell of a year! Suffice it to say it’s one of those years that most of us are eager to celebrate an end to.  And what is the best way to end this year if not with a bitchen dinner in the company of those we hold dear. As Shakespeare said, ”All is well that ends well”.

      So if you haven’t found that perfect dish for this New Years Eve yet, I have a suggestion for you.  An elegant and simple duck breast with fresh passion fruits and silky sweet potato puré. This dish takes very little time to pull off, will make you look like a Michelin Star Chef and best of all you end the year with a luxurious meal without blowing a hole through your wallet.

      You can choose to splurge on some extra nice champagne instead. Lord knows we all desserve that this year.

      And for an even better ending, check out my recipe for the perfect chocolate fondant dessert, which was publishe in the Swedish Magazine Hemmet’s journal. 

      ”Slutet gott, Allting gott”

      About the recipe

      The recipe this duck breast was published as a Holiday Cover Issue in the Swedish food magazine, Matmagasinet. 

      It’s definitely one for the books.

      • 4 duck breast
      • Salt & pepper to taste
      • For the sauce
      • Juice with pulp from 8 fresh passion fruits
      • 1 whole star anise
      • 1 dl wishkey/cognac
      • 1/2 dl muscavado sugar
      • 1 tbls muscacado or dark sirap
      • Freshly ground black pepper to taste

      For the sweet potatoes

      • 1 kilo sweet potatoes
      • 1 star anise
      • 50 g butter
      • 1/2 dl cream 
      • salt & pepper to taste

      Step 1 -Prepare the duck breast

      Heat your oven to 125 degree celcius

      Season the duck breast with salt and pepper.

      With the tip of a sharp knife, score a few slices on the skin without piercing through all the way. This is to allow th fat under the skin to escape.

      Place the duck breast skin side down in a cold, un-heated pan and turn the heat to low.

      Sear the skin on low heat for about 15 minutes, until the fat has melted away and the skin is crispy with a golden color.

      Turn the duck breast over and turn up the heat to high and sear for about 1-2 minutes. Remove from the heat.

      Leaving the duck breast with the skin side up, place the pan, or transfer the duck breast with the fat to an oven safe tray and finish cooking for about 15-minutes depending on the thickness of the breast. Remove from the oven and allow to rest for at least 10 minutes 


      Step 2 – Prepare the potatoes

      While the duck breast is searing,peel and cut the potatoes into smaller pieces and cook with a bit of salt. They should be cooked to very soft.


      Step 3- Make the sauce

      While the duck and potatoes are being cooked, place the star anise in a sauce pan and set over low heat for about 1 minute to help realease the oils and aromas from the star anise.

      Then add the wishkey turn the heat to medium and allow to infuse for about 1 minute before adding the rest of the ingrediensts for the sauce. Cook for about 3-5 minutes until you get a nice thick sauce. 

      Season with little freshly ground black pepper.  

      Step 4- Finish the potatoes

      While the duck breast is resting

      Heat the cream for the poatoes  with the star anise and allow to infuse a couple of minutes without burning the cream

      Drain the potatoes and pour the hot cream over them and use an emersion blender to pure to a to a silky mixture. 

      Add the butter and which with a ballon wisk to add some air to the mixture, which gives it a heavenly light, silky consitency.


      Step 5

      Plate your dinner and enjoy1!

      Happy New Year!


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