Sunday, July 15, 2018


One thing I like about Sweden is its openness to foreign cuisine. Unlike in Italy for instance where everything non-Italian is kept seperated as “piatto etnico”, I like the eclecticism by which ingredients from all over the world have been integrated into everyday Swedish cooking. One case in point is the Cypriot cheese halloumi which has become a true staple over the course of just a decade.

With Anna back from the British Isles, I make halloumi burgers with home-pickled red onions, roasted zucchini and tomato salsa for lunch. In nine days we are all off to Legoland but before that we plan to make the most of this incredible summer in North Sweden.

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