Pasta Bianco
White wine, brown butter, Parmesan cheese and chopped parsley

Ingredients 6 servings

1 kg linguine pasta
½ bottle of dry white wine
200 g butter
Parmesan cheese
3 bundles of parsley
Olive oil
Black or white pepper

Fill a large pan with salted water, place on high heat and bring to boil. Meanwhile, dry roast the parsley in a pan without burning it. After a couple of minutes, pour in the wine and let it boil down while you cook the pasta. Use a small pan and medium heat to brown the butter. Stir or swirl the pan constantly until the butter becomes a light tan color. Put it on the side. When the pasta is cooked al dente, drain it and put it back into the pan. Stir in some freshly chopped parsley, the browned butter, the reduced wine and lots of grated Parmesan cheese.  

A new menu coming up! This is the starter of our second three course dinner. Enjoy!

Beetroot Carpaccio
Olive oil, Parmesan cheese, Robiola créme, rocket salad

Ingredients 6 servings
6 mid sized beetroots
6 mid sized yellow beetroots
100 ml turkish yoghurt
100-200 g Robiola cheese
Parmesan cheese
Rocket salad

Fill a deep saucepan with water, add lots of salt and bring to boil. Put the beets in the water and cook al dente, they should be easy to slice but still firm. While the beets are boiling, start the robiola creme. Remove the edges of the cheese and mix it with the yoghurt. Add salt and pepper. When the beets are cooked, cover with cold water and peel. Slice them into ½ cm thin slices in a mandolin or with a knife. Start with the yellow ones to avoid discoloration from the red beets. Place the slices on a plate and finish it off with lots of olive oil, Robiola créme, Parmesan cheese and rocket salad.

CHPO Brand Chez Maman collab watch

The Rawiya Chez Maman is a collaboration between us and what could be the best watch store in the world, Chez Maman. Located on Rue Tiquetonne in the heart of Paris, Chez Maman offers a classy and rad selection of watches. The watch itself has been inspired by our two cities, Stockholm and Paris. A matte black dial and metal mesh wristband with rose gold hands. Tack and merci!

chpo recipes Pannacotta Brulée

Time for a new recipe! This dessert will finish off our first three course menu. Enjoy!

Pannacotta Brulée
Vanilla and lime

Ingredients 6 servings
1 L heavy cream
6 gelatine leaves
2 limes, squeezed into juice
250 ml sugar
1,5 tablespoon vanilla sugar
Sugar for caramelizing

Place the cream, sugar and lime into a pan and bring to a simmer. Soak the gelatine leaves in a little cold water until soft. When the cream mixture starts to boil, take it off the heat and add the gelatine leaves. Stir until the gelatine has dissolved. Brush 6 ramekins with water and sugar the edges. Pour the cream mixture into the ramekins and refrigerate for 4-6 hours. When set, cover with a thin layer of sugar and use a blowtorch to caramelize it. Hold the flame just above the sugar and keep moving in circles until caramelized. Repeat with another layer of sugar. Serve with a shot of espresso.

It’s no secret that Sweden’s geographical location makes it prone to cold, dark winters. At the depth of winter in some northern parts of the country above the Arctic Circle, you might get as little as three hours of sunlight per day. In this collection we’re introducing three new watches named Noir, inspired by our cold and dark winters. Nando Noir, Khorshid Noir and Rawiya Noir.

Chpo brand noir collection