A day for foodies and other lovers of life!

This Saturday we spent with other food and wine loving friends. We were chefs, food bloggers, crasy foodies, food stylists, photographers, authors, sommeliers, youtubers, (and others), who met up to fill a whole day with just food, wine and nerdy things that has to do with just those two things. We learned how to "style" food for pictures, cook absurdly nice desserts (and learning all the tricks to make it look advanced when its not), tried some extremely nice cavas and cooked more strange food. All this thanks to my friends who run the food blogg "glimten i grytan". Me and Karin did a Cava TV episode about cava and swedish Semlor a while back). Here below you can see how the day developed in pictures. IMG_2740




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After this we went home and slept like loggs! But the day was amazing and we met so many new friends that have the same interests as we do. Hopfully we will all keep in contact through social media. Thanks to everyone who particiapted and a million thanks to Karin and Ulrik who organised it all. AND a big thank you to all the producers who made the fantastic cavatasting possible!







Preparing in excess for Happy Friday cava

Two of my very good friends here in Stockholm live just 100 meters from my parents. Although I'm at my parents quite often, I don't see L and R half as much as I would like. But this evening we have a date! L is a childhood friend of mine who is much wiser than me in so many aspects. Just one example is that she already in her teens fell in love with Barcelona and learned Spanish. (Clever clever girl!) And in Barcelona she found R! R has also started to try to teach me Spanish, although our lessons are long over due now (I think our last lesson was in January). So I just think we need to start all over. But it is all good since Andréas now finally has come around and wants to learn Spanish too.

Tonight L and R asked me to cook beef wellington, since they have been longing for this but are a bit uncertain on how to cook it. And I am most happy to oblige. I love beef wellington!

So now I have prepared everything, and the Wellington is resting in the fridge, while wating to get its cover of puff pastry. It will be great I'm sure. After a few times of cooking this dish I have now learned how to make it quite well. One of the keys is to have a fillet that is evenly thick and max 1 kg. Otherwise it gets to big to handle and falls apart when you roll it in the puff pastry. If you want to try it yourself I suggest Gordon Ramsay's receipt.

So to night we will have R's tapas to start, together with Cava, of course! And then Wellington with roasted potatoes, garlic butter and a cream sauce. And to the Wellington more Cava!

First I think we will have Freixenet's Trepat 2010, since I love this very pale rosé with it's delicate fruit. And to the Wellington we will have Jaume Giró i Giró, gran Reserva 2005.

I think that it will be all wonderful! But the best of it all is that I'll have a whole evening with my lovely husband Andréas and my fantastic friends L and R!


Happy Friday Cava! And hope that you have a bottle of Cava on ice to!

Finally we are here!

After 3000 km through Sweden, Denmark, Germany and France we are finally here, at Cal Ruget Biohotel! As we have dreamed and looked forward to this moment! Now we have one week of cava visits, relaxing and great food and drink to look forward too and all of this together with wonderful people!

It is always so nice to come here to Calruget biohotel, because you always feel so welcome and taken care of. And so nice to see the dogs again, Urku and Unax, who got quite tired now in the evening.

We are all installed in our rooms, we have enjoyed a some great glasses of cava and are now waiting for some dinner before we will go to bed and sleep like babies.

I can't explain how happy we are to bee here!