The first Menu
The one who started with his Swedish menu was Fredrik. Here is his thoughts about that:
"Today we did my menu, to starter we did fried pickled herring with dill pesto. For maine course we did salmon wrapped cod with a cale timbale and with a wine sauce with elderberry. And for desert we did Swedish cheesecake with cloudberries and cream. I think it went well, we get out all the food and everyone was happy. I had sampled cooked the herring and the cod so I was quite sure on tows so they went good, but if I hadn’t cook it before I had been unsecure on many things I think. But the Swedish cheesecake went good even if I hadn’t cooked it before. Gary had prepared the first step which takes longest time the day before. So it went easy." - Fredrik Ekstrand
The Fried Pickled Herring:
The Salmon wrapped Cod:
The Swedish Cheesecake:
Me myself, who was one of the ones who cooked the salmon wrapped cod thought it was a really good recipe! Simple but still really good in taste and not boring. The timbal was something new for me, and that was funny! // Sofia and Fredrik
The end is getting close
Easter is just around the corner and the chickens are getting ready to lay there eggs. There is still snow on the ground here in stockholm and my first thought is, will it defrost before the winter kicks in again.
I want to see grass again and leaves on trees, i want to go to my alotment and plant vegetables and get dirt under my nails, walk around in barefeet and get to see, smell and feel all the spring vegetables and fruits.
The school year for us and for you does not have many weeks left, it is always an exciting time of the year and a time that goes fast. We are going from the security of an old school system into the unkown of a new school system, so they say anyway.
My feelings are things maybe similar to the last but i hope with a few more structures to make things easier for students to learn and understand.
Anyway enough of my verbal diarohea.
The students here in sweden have been starting to present there own menus with a Swedish or Italian theme, that theme being hopefully based on the Veneto region.
The idea is that they present something about a swedish ingredient or a typical cooking method for Sweden, like smoking for example and that they do the same for there Italian theme, like Louise has done this week. Read Rebecca and Louises menu on facebook in the comenius group page. I will post menus and put up pictures there when i remember.
You know i have a problem with age and sometimes i forget.
Well got to go.........oh yeah sorry Omar Inter lost, maybe you need to buy back Zlatan.
Happy cooking to you all
Gary
