There are no limits around Stockholm, as the city is surrounded by around 30,000 islands, almost all of which being open for visits. Some are tiny and only reachable if you have your own boat, which many Swedes do, or if you rent one. Others are larger with several inhabitants, hotels and restaurants and can very often be reached with public ferries. One such spot is Gällnö, a medium sized island, East of Stockholm. I decided to explore the island with my sister, who was visiting. 

7am: we get up ‘early’, at least according to my sister who’s on holidays. We pack our bags with books, towels, our swimsuits and some water and head towards Strandvägen where our ferry is departing at 10:00 am. 

We stop by a cafe to treat ourselves to a wake-up coffee and arrive at the port at twenty to ten. My boyfriend advised us to get there a bit early as these ferries can get quite full. He was correct, there is a very long line of people already, waiting to get on the boat. For a short second I get a bit nervous that we won’t make it on board, after having heard about people waiting for hours to get on ferries the previous weekend.

I go up to the captain and she assures us that if we have pre booked tickets we have our seats guaranteed. Some 15 minutes later, we walk onto the ferry and choose two spots on deck, from where we have a great view throughout the whole journey. 

When taking the ferry to the Stockholm Archipelago, you watch the old town passing by, the Stockholm amusement park Gröna Lund and Djurgården. Then, you get further out and see more and more islands, less densely populated areas and houses of your dreams. Cute places with water access, wooden saunas next to colourfully painted houses with white details. It’s indescribable, but the feeling you have while getting further away from Stockholm gives you a certain sense of freedom.

All the water around you, the sailing boats, nature. After a good 45 minutes one of the first main stops is Vaxholm, a place which is also worth visiting, with a very cute port and one of the biggest fortresses around Stockholm. The boat ride continues through a canal, where you can look at plenty other wooden houses before getting to more open water again. 

We pass Grinda, another island, and at 11:45 am we finally reach Gällnö. A very green island with no houses around the port, at which we get off. A winding road, surrounded by open fields and woods lead past a number of charming houses, all red with white details. The atmosphere and landscape reminds a lot of the movies based on Astrid Lindgren’s children’s books. It’s very idyllic, peaceful and picturesque.

Maybe, it’s because the island only has 30 inhabitants and the summer is almost over so there aren’t a lot of other people either. We walk past apple trees, more green fields to get to our chosen lunch spot for the day, the only one on the island. Gällnö Handelsbod is a cafe and restaurant that offers delicious food in the most lovely setting. We sit down by a long table on one of the wooden benches. You have the feeling that you’re sitting in a small orchard when looking at the apple and sour cherry trees around you. Fallen apples cover the green lawn and the water shines bright in the sunlight. We could sit on the bridge as well, but for that it’s a bit too hot.

The small menu at Gällnö Handelsbod is Mediterranean inspired and the two owners pay high attention to top quality, regional and seasonal produce where possible. We order a plate of cured ham with almonds, a portion of eggplant parmigiana and chistorra sausages with potatoes, aioli and a super fresh green salad. The food is nothing fancy, but honest, very tasty and despite not being Swedish, matching the location very well.

We pay and head towards the middle of the island. We pass the Hostel that’s run by the same owners as the restaurant but we can’t find the 1-room hotel that we’ve read about which looks so lovely in my thoughts.

After passing another one or two houses and a 20-minute forest walk, we arrive at a very peaceful spot by the water surrounded by rocks, a lawn where some people relax and more trees. We unpack our towels and sit down on one of the rocks. It got a bit chilly and we’re in the shade, the water is refreshing but slightly crisp and so we decide to just read here instead. Boats arrive and leave and time passes too fast. Just after 3:00 pm we start walking back, enjoying all the views we looked at before a second time. 

At 4:00 pm, just where we jumped off four hours ago, the ferry comes back to pick us up. Again, we find a nice spot outside, on the upper deck. Tired but happy, we enjoy the ride back and get out at the last stop, Stockholm. It’s 5:30 pm and we’re ready for dinner. What a nice and eventful, but still relaxing day in the Stockholm Archipelago.

How to get there

It’s quite easy to get to Gällnö, but the route changes depending on the day of the week. Monday to Thursday, you can take the bus 438 from Slussen (reachable by Metro from anywhere in Stockholm) to Boda brygga. The drive takes around 50 minutes. From there you take ferry number 13 or 24 and within 6 minutes you’re on Gällnö. On Fridays, Saturdays and Sundays the journey is a bit easier. You book a ferry via stromma.se, hop on it on Strandvägen in the center of Stockholm and hop off at Gällnö 1.5h later.

L’article A day in Gällnö est apparu en premier sur Travel Tomorrow.

Crayfish season starts in the beginning in August, around the 5^th. From then onwards, and only then, you’re allowed to throw a crayfish party (Kräftskiva). The main attraction at such a Kräftskiva is the crayfish that is boiled in salty water and a special kind of dill, crown dill. Crown dill doesn’t really look like the classic thin dill leaves, but looks more like an odd green flower with green tips on top. It’s taste though is very intense and distinct and definitely a must when cooking crayfish.

Sides dishes can vary, but the most important one is warm, creamy and quite heavy Västerbotten cheese pie with bleak roe (Löjrom). These two products are the only two ones in Sweden that are of protected origin, like Camembert in France or Mortadella in Italy. Bleak roe is pretty expensive, so very often you find substitutes for it as well, although then it’s not the real deal. Then, there is Knäckebröd, Swedish crisp bread made from rye flour, covered with more of that cheese and butter is a part too. Sometimes, people serve warm or cold smoked salmon or chanterelle Mushrooms, fried in butter of course, on toast.

Very essential as well is beer and snaps like Aquavit, a spirit with a high alcohol content. Like this, Swedes can get drunk, even happier than they’re in summer anyways and maybe naked at some point. But don’t just drink the snaps! Every sip of the high percentage alcoholic drink is preceded by a drinking song. This year, after knowing some more Swedish, I realised the songs can be quite inappropriate and very creative: “If only I could tie my vodka to a string, so that every time I swallowed a shot, I could pull it back up again. I’d have it going up and down so it felt like many more”.

As for every Swedish party, there is themed decoration. The tablecloth and napkins have crayfish prints on them. You wear a paper party hat and an actual nappy to not get dirty – both, too with crayfish prints. Eating crayfish requires some skills, but Swedes are happy to explain the procedure to you. Basically you cut off the front of the head, pull up the shell, pull here and there, bite into it, slurp, bite in again, slurp again, crack open the claws with your teeth and after what feels like 5 minutes you finally get to the tail and are done. Next. Whatever you do, keep in mind: Slurping is very very very important. Slurping out the salty dill liquid that’s full of taste. All eating etiquette gets forgotten during this special dinner that will be repeated over and over in August. Just until the crayfish season comes to an end somewhere at the end of August.

Everyone fights over the women. Not the Swedish ones, but the crayfish ones because they have roe and that is very tasty. They can be identified through their bigger butt. And finally: where you buy your crayfish can make a huge difference to their taste. Usually the pre-packaged supermarket ones are not advisable. Convinced? Take a trip to Sweden and follow the slurping sound.

L’article Have you heard about Swedish crayfish parties? est apparu en premier sur Travel Tomorrow.

A pancake cake consists of several layers of pancakes, in-between which you’ll find layers of whipped cream and berries. On top, you’ll add more cream and more berries. Easy.

My cake today is a bit different, because I’m using pastry cream mixed with whipped cream as a filling. I also added strawberries along with some pistachios. It’s pretty easy to make and goes fairly quick. I made the pastry cream a day in advance, the pancakes as well. Just make sure to wrap both tightly in clingfilm so the cream’s surface doesn’t get set and the pancakes stay soft. Keep the cream in the fridge, the pancakes can be outside. 

Once made, you can eat the cake straight away, but you can also refrigerate it for a few hours so the custard cream can set and won’t escape the layers.

Let’s go!

1. The Custard

Ingredients

• 250ml milk
• 64g sugar
• 3 egg yolks (60g in total)
• 20g corn starch
• 1/2 vanilla pod, seeds scratched out
• 25g butter

Method

In a pot bring milk with 32g of sugar and vanilla pod + seeds to almost a simmer/ until it’s steaming.

In a heatproof bowl mix egg yolks with remaining 32g sugar and corn starch until well combined. Slowly pour in the warmed milk, whisking constantly. Pour the whole mix back into the pot and keep on a medium heat, still whisking constantly. The mix will slowly thicken. When it begins to bubble, take off heat.

Fill into a bowl, whisk in butter and let cool down slightly. Then, pass through a sieve. Add cling film onto the surface and cover the whole bowl. Put into the fridge and let set overnight.

2. The pancakes

Ingredients

• 280g spelt flour
• 40g sugar
• A pinch of salt
• 4 eggs
• 400ml milk
• Butter for frying

Method

Mix flour, sugar, salt. In a separate bowl mix eggs and milk. Slowly pour the egg mix into the flour mix, whisking until you get an even batter with no lumps.

Heat a pan on medium heat. Add a bit of butter and let melt, then add a small ladle of batter and spread thinly in the pan. Fry until the top looks slightly dry and little bubbles appear. 2-3 minutes. Flip the pancake and fry for another 1-2 minutes. Repeat with all pancakes.

3. The custard cream (Crème diplomate)

Ingredients

• 200g of the custard from above
• 200ml whipping cream

Method

In a bowl, whip the cream until smooth. Take the pastry cream from the fridge and in another bowl, whip for a minute until smooth. Fold 2/3 of the whipped cream gently into the pastry cream. Use the leftover 1/3 whipped cream for the top of the cake.

4. For assembling the Pancake Cake

Ingredients

• All pancakes
• 400g grams of fresh strawberries, one half pureed, one half cut into thin slices
• 100g pistachios, roughly chopped
• All of the custard cream
• Extra whipped cream

Method

Start with a pancake and put it on a plate. Spread some strawberry slices, pistachios, a tablespoon strawberry puree and around 2 tablespoons of custard cream evenly on top of the pancake. Place another pancake on top and continue as you started. 

If your cake gets a bit unstable you can do a few layers with just strawberry puree and custard cream, leaving out the strawberries and pistachios.

You should end with a final pancake. On top, you can spread the extra whipped cream, more strawberries and pistachios. Serve immediately or refrigerate for around 3 hours until the custard cream is set and more stable.

Cut the cake into slices like you would do with a normal cake. This works easiest if you dip the knife into warm water and wiping it off, before cutting a new slice.

L’article How to make a Pancake Cake est apparu en premier sur Travel Tomorrow.

For example, I once posted a Ragù alla Bolognese (don’t you dare calling it pasta Bolognese, the Italians will behead you!) on my Instagram account and I am not kidding you, I received messages from every single Italian following my account. ‘No, ragù shouldn’t be made with red but with white wine’, ‘No, the milk needs to be added earlier’, ‘No, the milk needs to be added later’, ‘No! Why do you use milk?’. 

See the dilemma? Every Italian has a recipe they’ve once received from their grandmother and so every Italian has one or two traditional recipes for each dish that exists in la cucina italiana. I’m bad at maths (or at least I pretend to be whenever suitable), but you can imagine how many Italian recipes there is out there in the wide world of ’00’-wheat and Barolo – A lot!

Therefore, if you’re Italian, please don’t judge for the following recipe. It’s a combination of many nonna’s recipes and tips I got from friends.

Here comes my attempt to the perfect Spaghetti alla Carbonara.

1. The base

Ok, so the base most of the time is: oil and guanciale, which is pork cheek (more on that below). Marcella Hazan, an important figure in Italian cooking and author of one of my favourite Italian cookbooks, adds a garlic clove to the oil, too. She then fishes it out, so the oil just gets a slight hint of the garlicky taste. It’s not a must, I do it. It’s up to you!

2. The pasta

Spaghetti. Sometimes Linguine. But let’s stick to Spaghetti. No other pasta allowed. Basta. Why? It’s the Roman tradition, but I also think Spaghetti are best suited for being coated by all that creamy, melted cheesy eggy thick silky sauce.

3. The ingredients

A Carbonara doesn’t have many ingredients, which is why it’s important that all of them are of top quality.

Guanciale: Aka pork cheek. Not pancetta, which is part of the pork belly. Both are cured, not smoked, but the traditional way is to use the first. If you can’t get hold of pork cheek, the Italian pasta masters might allow you to use pancetta instead.

Guanciale is more savoury, richer, more luxurious and cooks down different, because the fat is firmer than pancetta and later melts in your mouth with a very delicate chew and crisp that don’t overtake. 

Pecorino: Many recipes call for Parmigiano, which is ok, but you should aim for Pecorino in your pasta, if you can get hold of it. Again, it’s the Roman tradition. Pecorino is made from sheep’s milk and is stronger and more tangy than Parmigiano.

Pepper: Crack your pepper, will ya? Please do me a favour and buy whole peppercorns. Crack them with a mortar or pestle or in absence of these with a rolling pin. It makes a difference to pre-ground pepper. Trust me!

Eggs: Use great, fresh eggs! Now, there is two ways to get this right. As with other egg dishes, where a hot mix is poured into eggs, or the other way around, you need to temper your eggs. Meaning: you need to get the eggs used to the warmer temperature by slowly heating them up. What happens otherwise, is that you get scrambled eggs and we don’t want that. Not now at least.

There is two methods to do this, one fool proof, one depending on residual heat of your pan which shouldn’t be too high. 

For the fool proof version, you can cook your pasta and in a bowl mix your eggs and cheese. On a pan you fry your guanciale or pancetta. Once the pasta is done, you drain it and mix it in the bowl with the egg mix as well as the hot guanciale and oil. Mix, mix, mix and serve straight away.

For the second method, you add a bit of pasta water into your egg mix, before adding all of it to the pan with the pancetta and pasta. Your pan should be off the heat. This is my favourite version, so I’ll go more into detail in the recipe below.

4. Recipe

• 250g Spaghetti
• 1 tbsp olive oil
• 1 whole garlic clove, peeled
• 85g Guanciale or Pancetta, cut into cubes
• 1 egg plus 2 yolks, whisked together
• 60g Pecorino, grated
• 1 tsp pepper corns, toasted in a pan and then crushed
• salt to taste

5. Method

Bring a pot with water and 1 heaped tablespoon salt to a boil. Heat two plates in which you’ll serve the pasta in your oven (you want them to be warm once you serve your pasta).

In a bowl, mix egg yolks with 2/3 of the Pecorino and pepper, set aside.

Heat a pan on medium heat. Add olive oil and fry garlic clove and guanciale in it until both are crispy and golden brown. Discard the garlic.

In the meanwhile, boil your Spaghetti until al dente, reserve 1/2 + 1/2 ladle of pasta water, drain pasta. Add the pasta to the pan with the guanciale along with 1/2 ladle pasta water. Mix well and let cook on low heat until everything is creamy and silky. Take the pan from the heat.

Mix the remaining 1/2 ladle of pasta water into the egg and cheese mix, whisking constantly and then add into the pan that’s off the heat. Mix constantly until all is combined, creamy and thickens. Serve in hot bowls with the remaining Pecorino and freshly crushed pepper. 

L’article The perfect recipe for pasta alla Carbonara est apparu en premier sur Travel Tomorrow.

We’re not immortal, and some of us are prone to getting sick easier than others, but there’s also some ways to keep your body healthy and fit. I’m not talking about the fact that you should eat more fruits and eat healthy in general because – I hope – this goes without saying. Sleep, eat well; don’t stress and move. Other than that, these five things are great for your body and will make your immune system stronger.

1. Turmeric

Turmeric (or Kurkuma) is a root that looks similar to ginger. You can buy it fresh or ground, and it’s said to prevent cancer, inflammation, and boost immunity. It’s delicious when sliced and added to hot water and as a concentrated shot mixed with apple juice, in sauces, curries, even in cakes. Something delicious is golden milk: warm milk with half a tsp of turmeric and some honey. 

2. Ginger 

Take a thumb-big piece, cut it into slices, and pour hot water over it. Ready is your ginger boost tea that is great for a sore throat but also prevents inflammations. If you have a cold coming, it’s also great to chew on a piece of ginger. Don’t forget to spit it out! Ginger works anti-inflammatory and is an antioxidant, so eating a bit every day in sauces, curries, or drinking it as a tea, can keep you away from annoying colds.

3. Apple Cider Vinegar 

Every day, I drink a cup of water with 1 tbsp apple cider vinegar and 1 tsp honey. The fermented drink gives you a good start to the day by giving you a little detox at the beginning of the day. It has probiotics and also helps your immune system to stay strong. In general, fermented foods have a high amount of bacteria that are great for your body. Just as ginger, it has antioxidants, and research says it even lowers blood sugar levels. Don’t drink too much of it, though!

4. Chicken soup 

The main good thing about chicken soup is that it keeps you hydrated, and that is very important not to get sick, but also while you’re sick. Chicken has a lot of Vitamin A, B-6, and C. Vitamin B-6 is responsible for creating red blood cells. Stock or broth made from chicken bones contains gelatin and nutrients that are good for boosting immunity and acting as an antioxidant. Of course, it’s even better if your chicken soup has all the great veggies like carrots, parsnip, celery root, and garlic, for example. 

5. Citrus fruits 

Eat more citrus fruits, like mandarins, oranges, clementines, pomelo, grapefruit, limes, and lemons. Each of these is very high in Vitamin C and might keep your cold down to just a cough rather than developing into something worse.

Just eating an orange a day makes a difference. Other than that, citrus fruits are high in magnesium, potassium, and other vitamins and minerals that are good for our bodies.

L’article 5 Foods to boost your immune system est apparu en premier sur Travel Tomorrow.

1. Pierogi

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Публикация от TasteAtlas (@tasteatlas)

Every culture has their own dumplings. Some kind of meat or vegetarian stuffing covered with a thin layer of dough. In Poland the most common stuffing are ‘Pierogi Ruskie’, stuffed with a kind of white cottage cheese, potatoes and fried onions; Pierogi with a meat filling that is very unique due to how it’s prepared and the spices used; and then Pierogi with cabbage and mushrooms. All of these are delicious and there are more and more new inventions when it comes to stuffing. Pierogi are usually boiled or fried and served with lard and fried onions. You can also eat them as a dessert, stuffed with blueberries or strawberries and then served with sour cream and sugar – lovely!

2. Żurek

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Публикация от Ania Pytkowska | #przepisy (@nietylkopastapl)

Żurek is a thick soup that is made from a base of fermented rye. It sounds a bit strange but it’s very delicious, especially with some fresh bread on the side or around it. Yes, around it, because Żurek is very often served in a hollow bread loaf. Other ingredients are marjoram, potatoes, cooked smoked sausage and hard-boiled egg. 

3. Bigos 

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Публикация от Aneta (@moja_pasja_gotowanie)

Bigos is very popular during winter to warm you up and because the fermented cabbage it’s made of has a lot of Vitamin C to keep you healthy. Bigos is basically a stew from fermented cabbage (or Sauerkraut), fresh cabbage, smoked sausage, mushrooms, braised meat, sometimes dried prunes and a lot of spices. The longer it’s cooked for (sometimes for several days), the more intense and almost caramelised it tastes. You’ll find it a lot around Christmas time.

4. Pączki 

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Публикация от Dobra Pączkarnia (@dobrapaczkarnia)

Pączki are the Polish version of doughnuts. Fried round and slightly flat pieces of dough dropped into hot oil until golden brown, then filled with jam and sprinkled with sugar. Sometimes instead of just sugar they get a quick dip into a simple sugar glaze and a couple of candied orange pieces on top. They’re eaten best when still fresh and warm. The most common filling for Pączki is rose jam and you’ll get them all year round. Don’t miss out on eating a couple on Tłusty czwartek (Fat Thursday), the official day for Pączki, before lent starts. 

5. Kielbasa

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Публикация от Kozłowski Wędliny (@kozlowskiwedliny)

And finally, the traditional Polish sausage. There are plenty of different kinds of sausage in Poland. The most common one is made from a mix of pork and beef. The meat is coarsely ground and mixed with garlic, Marjoram, juniper, pepper or other herbs and spices and is then usually smoked. Kielbasa can be eaten as a snack, on bread, or is often included in dishes like Bigos or Żurek. You’ll also find sausages made from veal, sometimes chicken and there are recipes that add bacon to it as well. Make sure to try a piece, maybe with a shot of Vodka.

L’article 5 things you should eat in Poland est apparu en premier sur Travel Tomorrow.

Coffee is an essential part of the culture in all of the Nordic countries. Maybe it’s the taste, or perhaps it’s the little break that comes with it that makes it so attractive. Probably weather plays a role, too. It’s cold and dark, so coffee is perfect for waking you up and warming you up.

On average, Finns drink three cups of coffee a day. In Sweden, almost every household has a filter coffee machine. Most of the time, it’s even one particular brand, namely Moccamaster (produced in The Netherlands, though). It’s a very retro-looking coffee maker that makes you want to drink coffee just because it looks very cool. Not only the amounts are quite overwhelming. Their black gold is also pretty dark in its roast, which means this is nothing for the weak.

Most of the time, coffee is served on a refill basis. You get a cup at the counter of a cafe, you fill it up with coffee yourself, and you go back as many times as you want to drink more. Even fancy restaurants will often give you an apologising head shake when telling you that they don’t have espresso but only filter coffee.

I had a Danish colleague back in Brussels, and with fascination, I would watch him downing seven cups of coffee every day. I didn’t question it back then; only when I moved to Sweden, I discovered the specific pattern.

1. How did coffee get to the Nordics?

Coffee came from Arabic countries and Asia. Once global trade began, so did drinking coffee. However, it was expensive in the beginning, and mainly the nobility could afford to drink coffee. Slowly, it became cheaper and started replacing wine (that was highly taxed and even more expensive) as a social drink.

Denmark had access to a free port and so could easily source its coffee beans. In turn, the Norwegians were ruled by Denmark at that point and so got access to coffee, too, without having to pay any duties or taxes.

In Sweden, coffee became very popular too. So popular that it was even banned a couple of times in the late 1700s and early 1800s. People claimed it was unhealthy and had dangerous side effects. At the time, the reigning king didn’t like coffee either and thus decided that no one should drink it. Another reason to ban it in 1756 was that Sweden wanted to protect and boost its tea sales and saw this threatened by coffee. Once all these bans were lifted, coffee became an integral part of Swedish culture. It was also served after church service, called kirkekaffe, to socialise and talk to each other.

2. Anywhere and anytime

The first thing to happen each morning is the filling of the coffee machine’s water tank, grabbing a filter from the pantry, putting it into the machine, and adding spoonfuls of coffee to it. Many drink their coffee black, some add milk, but rumor has it that this is only for weaklings.

The crucial bit about the coffee culture isn’t the morning cup, though. It’s the numerous coffee breaks. In Sweden, they’re called Fika, and the other countries have the same concept. It is basically a coffee break during the day (or three or four) to relax, have a chat with colleagues (ha, remember those days?!), and to make sure you get your daily coffee intake. It’s sometimes paired with something sweet.

Also important are the outdoor activities. Norwegians are probably at the forefront of hiking, skiing, going to their hytte (hut, or weekend/holiday place). A thermos filled with coffee can’t be missing at any time. The couple of times I went cross country skiing or hiking here in Sweden, filter coffee was never missing.

Now excuse me, I have to clean up the coffee I spilled this morning.

L’article Why do Nordic countries drink so much coffee? est apparu en premier sur Travel Tomorrow.

1. Cala w Mace Piekarnia – Warsaw, Poland

Love turned into bread, that’s what you’ll get here. I personally never tried the bread (stood in line for 45 minutes and then had to run off for an appointment), but I can tell from a photo if a bread tastes good, and these definitely do. Owner Monika Walecka is one of the most inspiring bakers I’ve seen in a long time, who drives her business with passion and creativity. She worked at the most well-known bakeries in San Francisco, Tartine Bakery, among others. Only women work in the artisan bakery in Warsaw, where a lot of attention is paid to good and honest produce, the flour is of the best quality, and flavours surprise you in every one of their creations. 

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Публикация от Monika Walecka, Warsaw (@monika__walecka)

2. Rano Piekarnia – Warsaw, Poland

Another lovely spot in an up-and-coming area in Warsaw that’s paying attention to good ingredients and lovely sourdough bread. Their country-style loaves, filled with vanilla buns, babkas, galettes, everything looks very tasty. Paying attention to seasonal produce, you shouldn’t miss their take on traditional Polish blueberry buns in summer.

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Публикация от Kaja Hengstenberg (@kajahengstenberg)

3. Matinal – Brussels, Belgium

Ancient grains at their best, sold out within hours. Be it charcoal baguette, loaves with rye, spelt, or croissants, everything is gone pretty quickly if you haven’t preordered or show up early at the spacious, but basic and relaxed spot in Brussels.

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Публикация от M A T I N A L (@m_a_t_i_n_a_l)

4. Petrus – Stockholm, Sweden

What would be a list of bakeries without a cinnamon bun? And which place is more suited for this than Sweden? Petrus sells the most amazing, caramelized cinnamon buns in town, but not only; whenever I’m there, it’s hard to say no to their sourdough sandwiches, the last one being with tuna, capers, olives, and parsley. They used to have sandwich-cakes (it’s a Swedish thing, don’t ask) that looked absolutely stunning, and I would’ve traded every greasy birthday cake for one of these. Nowadays, they sell Portuguese Pasteís de Nata on Fridays and Saturdays, something not to miss either.

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Публикация от Kaja Hengstenberg (@kajahengstenberg)

5. Hart Bageri – Copenhagen, Denmark

Richard Hart is probably another name you’ll know if you’re into bread. I come to Hart for their Basque cheesecake, their unique cardamom buns that are dripping with butter, as well as their almond croissant. Every time I have a train stopover in Copenhagen, that’s where you’ll find me. The cheesecake is just to die for, darkened on the outside with a slightly caramel taste and a soft and incredibly creamy inside that leaves you speechless for the next couple of hours. 

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Публикация от Kaja Hengstenberg (@kajahengstenberg)

6. Du Pain et des Idées – Paris, France

Both you and I know that even in the smallest, most unremarkable bakery in Paris, you can find a perfect baguette tradition, made from sourdough with the gooey inside and the famous French baguette, utterly crunchy, caramelised crust. Filled with salted butter, ham, and pickles, this is the one thing that makes me happy every time. Du Pain et des Idées is famous for mainly their pistachio and chocolate puff pastry snail. They’re amazing, but so are the ones filled with red fruits, their pain des amis – a big loaf that’s super soft on the inside, but taste-wise still very rich and nutty, with a crunchy crust – and their apple chansons, also a puff pastry. 

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Публикация от Kaja Hengstenberg (@kajahengstenberg)

7. Albatross – Berlin, Germany

A very hip neighborhood bakery in Neukölln, Berlin. All of their flaky pastries are a must-try, while their breads seem like the perfect match for that package of salted butter you have in your fridge. Anyways, what’s a German bakery without Brötchen? It’s not a German bakery. Albatross luckily has a delicious bunch, filled with fish, Matjes herring, for example. Their Queen A (Kuign Amann) is also quite famous, buttery, sugary, and incredibly addictive, I’ve heard.

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Публикация от Albatross Bakery (@albatrossberlin)

8. Arán bakery – Budapest, Hungary

One of the few sourdough bakeries in Budapest. They sell the most delicious croissants, gooey crumb and caramelized crust sourdough sandwiches, and some other cool creations.

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Публикация от arán bakery budapest (@aran_bakery)

9. St John’s – London, United Kingdom

It’s really, really, really hard to pick one bakery in London. There are so many popping up by the minute, and there are certainly many more than St John’s (so this probably deserves a separate article). Why St John’s then? You just need to take a look at their Instagram page to know why. Their doughnuts, filled with custard, chocolate cream, or jam, are just perfection. A pillowy, fluffy dough surrounding the liquid inside, and if eaten warm, this just tastes out of this world! They sell plenty of other things, too.

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Публикация от St. JOHN Restaurant (@st.john.restaurant)

10. Origo – Barcelona, Spain

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Публикация от Origo (@origobakery)

Ecologic ingredients, all made from sourdough and different grains. The bakery doesn’t make use of conventional wheat but rather looks at grains that are indigenous to Catalonia and Southern Europe. Origo wants to help shift the bread but also the food scene in general to a more sustainable place. Not only do their breads look fantastic, but also their fudgy brownies, chocolate cookies, and the homemade kimchi they’re selling.

L’article 10 bakeries in Europe you should try est apparu en premier sur Travel Tomorrow.

1. Microplane

You got yourself a grater at IKEA, and you’re happy with it? Good for you. If you want your loved ones’ kitchen habits to be less stressful, cleaner, and quicker, you should get them a Microplane. A year ago, I only used random graters until I used a Microplane at a friend’s place, and it changed my whole life. It makes grating SO easy, and you don’t risk getting rid of half a nail or finger. They’re super efficient and come in different sizes; I’m happy with the slim, classic one. 

2. A good kitchen knife

Everyone deserves to have a good kitchen knife. A blunt knife that smashes a tomato instead of neatly cutting through it can be very annoying. You can get good medium-priced knives from Wüsthof or Zwilling. They usually come in sets and often with a knife sharpener.

3. Cast iron pan

The moment someone starts using a cast iron pan, they won’t ever let it go. It’s great for grilling chicken thighs, for making Pizza, toasting bread, and what I love most is to char things in it. Veggies that you roast in a cast iron pan get a nice flavour without getting burned. It works with leeks, grapes, apricots, aubergines, potato hash and and and…

4. Mandoline

Do you know someone who loves finely chopped salads, cucumber pickles, or just wants super thin apple slices for their apple tart? Get them a Mandoline. It saves so much time and cuts vegetables and fruits into paper-thin slices in seconds.

5. Le Creuset pot

A heavy bottom pot isn’t only great for stews, slow-cooked meat, such as pulled pork or braised meat, but also for baking bread. I love mine, and even my ragu alla Bolognese gets a spot in my Le Creuset pot.

6. Peeler

My grandmother often used to peel potatoes with a simple knife. I’m a bit jealous of those skills, but I can’t imagine my kitchen without a good peeler anymore. They’re not expensive and are best if Y-shaped, from stainless steel and with a handy grip.

7. Pizza stone

Know anyone who loves Pizza but can’t fit a Pizza oven into their house? Get them a Pizza stone. It saves heat and ensures its regular dispersion. It’s perfect not only for baking crunchy Pizza but also for bread or to make sure that your oven reaches and keeps a high temperature.

8. Kitchen thermometer

Yes, you can infer from the softness of a piece of meat whether it’s well done, medium or rare. A thermometer makes this easier though, if you’re not an experienced hobby chef. A thermometer is also great for making custards, caramels, or marshmallows – all treats that depend on the right temperature. 

9. Scale

Many people say that they aren’t great bakers and that every time they take flour into their hands, it ends in a catastrophe. When I ask if they used all measurements as indicated in the recipe, I often get the answer that yes, they did, but they didn’t have a scale. Ok, with some recipes, you might get away without one, but most of the time, you DO NEED A SCALE. Get one for that friend that popped into your mind now.

10. Mixing bowls

A good quality mixing bowl makes all the difference. My preferred ones are glass or thick plastic ones (best if recycled), metal ones are ok, too. Spend a bit more money on them, though. Simple ones from thin plastic are cheap but don’t last that long, and we all want to be a bit more sustainable, don’t we?!

L’article 10 best Christmas kitchen gifts est apparu en premier sur Travel Tomorrow.

Everyone visited me for longer than a day, but walking through the streets of the Swedish capital several times, showed me which corners of the city I like the most. Perfect, to give you a little glimpse of what you can do here within 24h. 

1. Have breakfast at Bageri Petrus

What’s better than starting the day with a fresh sourdough sandwich and a cinnamon bun from one of the best bakeries in town? The bakery is situated on Södermalm, a very young, modern and vibrant neighborhood with many small shops, cute cafes and bakeries and plenty of good wine bars and restaurants. The coffee at Petrus represents Swedish coffee drinking culture thus you’ll only find filter coffee. If you fancy a cappuccino or a flat white, just walk around the corner and grab one at Drop coffee.

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Публикация от Kaja Hengstenberg (@kajahengstenberg)

2. Take the Ferry from Gamla Stan to Gröna Lund

Once you’ve eaten your cinnamon bun, you can head directly towards Gamla Stan, the old town of Stockholm. Just a 15 minute walk away are colourful houses, winded small streets and the Royal Palace. When you head towards the Eastern side of the island and towards the water you’ll see boats as well as a ferry that can take you to Djurgården. The ride takes only 5 minutes and gives you a beautiful view over the city. It costs as much as one Metro or bus ride, which is around 37 Swedish Crowns (3.5 Euro). The Ferry will drop you off at Gröna Lund, the huge amusement park of Stockholm.

3. Eat meatballs at Ulla Winbladh

Stop at one of Gröna Lund’s roller coasters or don’t, I get dizzy there so I continue straight to Ulla Winbladh for lunch. A bit more towards the middle of the island is the traditional restaurant that in my view serves one of the best Köttbullar (pronounced something along the way of ‘shoot-boh-larrrrrrr’, meaning meatballs). Served with an insanely creamy and buttery potato puree, a rich gravy, lingonberry and pickled cucumbers. The perfect lunch spot, as they also have seating outside in the sun. A plate of meatballs costs around 200 Swedish Crowns (19 Euro).

4. Have a Fika at Rosendals Trädgård

Swedish people love coffee breaks and therefore you now love them, too. A Fika is a coffee break mostly accompanied by something sweet. Rosendals Trädgård is perfect for this. A 10 minute walk from your lunch spot is this beautiful garden with glass pavilions, flower lawns, a small deli with fresh and preserved produce, a plant shop and a cafe that serves homemade and often homegrown food as well as delicious baked goods. In summer, you can borrow a pair of garden scissors and pick your own flowers in the garden that you can take home as a bouquet and are paid by weight.

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Публикация от Stiftelsen Rosendals Trädgård (@rosendalstradgard)

5. Go to Svenskt Tenn

It’s time to walk back into town now. The nicest way is via Strandvägen, a wide street that leads along the water, with pompous and chic buildings. On that street is a not so un-expensive interior shop selling pillows, fabrics and other decorations that you’ll find in many Swedish apartments and houses. The main designer whose patterns you’ll find here is Josef Frank, an important figure in the previous century.

Now, walk towards Birger Jarlsgatan, while enjoying a view on the water and the Royal Dramatic Theater. Once on Birger Jarlsgatan peak into the shops and restaurants along the way. If you have time, take a small walk in Humlegården, another nice park that Stockholm has to offer.

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Публикация от Svenskt Tenn (@svenskttenn)

6. Drink a glass of wine at Savant Bar

After a while, you’ll reach Tegnergatan. There is one of my favourite wine bars, Savant Bar, which serves a great selection of mostly natural wines. Their snacks are also delicious and so is their coffee, but keep your appetite, because our tour isn’t over yet.

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Публикация от Savant Bar | Natural Wine Bar (@savantbar)

7. Enjoy a 4-course menu at Prospero

Just 8 minutes walking from Savant Bar is Prospero, a small restaurant in the North of Stockholm. It’s not typical Swedish food, but you had meatballs already and I think that was enough for today. Prospero is very modern, contemporary and the menu is seasonal, regional and changing frequently. The combinations of flavours, textures and ingredients are always outstanding, with a lot of fermented or pickled components, very tasty meat and veggies. Their butter and homemade sourdough bread as well as the wine list are to die for! A 4-course menu costs 540 Swedish Crowns (around 50 Euro).

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Публикация от Prospero (@prosperosthlm)

8. Sleep a night at Grand Hotel

After this delicious dinner, either take a walk through dark Stockholm lit up only by street lamps, or drive by taxi or metro and spend the night at one of the oldest and most classic hotels.

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Публикация от Grand Hôtel Stockholm (@grandhotelstockholm)

Not cheap, but located in the center of the city with a beautiful view over the old town. Sleep well!

L’article 24 hours in Stockholm est apparu en premier sur Travel Tomorrow.