As you’ve probably noticed by now, we love parties – big or small. And we never miss a chance to bring out our cameras to document the festivities. We invite our friends to mingle around snacks, olives and nuts, and the next time we lay the table with Sthål’s Arabesque to serve matjessill (soused herring) with parsley, boiled potatoes and browned butter. Later in the evening, we enjoy a delicious aubergine and zucchini pie, served in our new gratin dish, along with a colourful salad in our beautiful bowl.
Weekday or weekend – the party is never far away when you have a collection of ceramics from Sthål in your kitchen. Let us add some inspiration!
Boil the potatoes with the skin on. Slice and place them on a plate. Cut the herring filets in smaller pieces. Place the herring, the chopped onion and parsley on the boiled and sliced potatoes and pour the browned butter on top.
Chop the apple, the cucumber and the dill and toss it together. Place the mix on the salmon slices and roll them together. Garnish with lemon and dill.
This is an old Swedish dessert. Please keep your fingers out of the jar and the pears will last for a long time in your fridge.
Peel 2 lb of pears. In a pot mix 4 cups of lingonberries, 2 cups of water, 2 1/2 cup of sugar and 2 cinnamon sticks. Let it simmer without lid for 5 minutes then press the berries against the pot with a heavy spoon so they get mushed. Add the pears and let simmer for another 15 minutes. Let the pears cool in the pot before removing them to a clean large glass jar. Pour the liquid trough a sieve and give it a quick boil. Let cool before adding it to the pears in the jar. Serve with whipped cream which can be mixed with some grated almond paste and lemon zest.