Sayan Isaksson is creating food that is bursting of Thai flavours with as much local ingredients as possible. And this is just how food should be created today, we all have to use what we have around us as much as possible. Most of the inspiration at the restaurant is taken from the Isaan region in Thailand where both Sayan and some of the others chefs originate from.
In this recipe I have used a Swedish cheese called Västerbotten cheese that is a hard cows milk cheese with a little bit strong flavour. You can use Gruyere, Parmesan or a mature cheddar if you can’t get hold of the Swedish Västerbotten cheese. Västerbotten is actually a region in northern Sweden where they produce this cheese
My mornings starts with either a shot of raw ginger and sometimes raw ginger and turmeric juice, or a shot of this in my orange juice. Drinking it gives me so much energy! In the recipes below I have shared my ways to do it.
The season for eating “Semla” in Sweden is here. The bun is filled with almond paste and cream. (You find my recipe for almond paste in another post) The word Semla actually comes from the Latins Simila that means flour and was in the beginning just the word for the actual bun. Continue reading “Swedish semla”
A classic Swedish Herring sandwich works very well as a starter. You use ready made herring, or pickle it yourself according to my recipe in another post. Continue reading “Open Herring Sandwich”
This place is situated at Djurgården, just by Rosendal Palace. I have been a frequent visitor since the day they opened and my mother dragged me here. Continue reading “Rosendals Garden in Stockholm”