And croque-madame I don’t know about you, but there was a time when I’d skip the béchamel. My parents didn’t quite see it that way. It was everywhere – spooned over endives au four until they slumped and browned at the…
And my classical pâte à crêpes [crêpe batter] recipe! I’m often asked about the difference between French crêpes and Swedish plättar. It’s a fair question – they share, after all, the same simple pantry ingredients: milk, eggs, flour, salt, sugar…
[Spinach and Västerbotten cheese quiche] Indulge in a Swedish classic with this Västerbotten cheese quiche, which I almost always make using my favourite: Svedjan cheese, a local artisan cheese made by the ever wonderful Pär And Johanna in Storkågeträsk. A…