Meringue with a twist
Nocciola créme, raspberry coulis och hazelnuts

Ingredients 6 servings

6 teaspoons hazelnut cream
6 egg whites
200 ml icing sugar
1 tablespoon vinegar
1 ⅓ cup raspberries
200 g shelled hazelnuts
12 thin oat biscuits
Vanilla powder

Beat the egg whites until foamy. Keep stirring when adding the icing sugar and the vinegar. Put the raspberries in a small pan together with some vanilla powder and bring to boil. Crush the hazelnuts using a pestle and mortar or give them a quick blitz in a food processor. Put a teaspoon of hazelnut cream in the middle of a plate. Place one of the oat biscuits on the hazelnut cream and pipe a layer of meringue on top. Burn carefully with a blowtorch. Add another oat biscuit and do the same procedure with the meringue one more time. Drizzle the raspberry coulis on top and sprinkle the plate with hazelnut crunch and crushed meringue.

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 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 Thursday! Time for a new vegetarian recipe. Bon Appétit!

Grilled Portobello mushrooms
Filled with artichoke mousse, garlic croutons and olive oil
Topped with Parmesan cheese and kale

Ingredients 6 servings
6 mid sized portobello mushrooms
900 g canned artichokes (in oil)
Day-old sourdough bread cut into cubes
1 bag of kale
Parmesan cheese
2 garlic cloves
Olive oil

Preheat the oven to 95 degrees celsius (200 Fahrenheit). Wash the portobellos, scrape out the gills and remove the stems to fit the ingredients. Put the artichokes with half of the oil in a bowl, mix them into a smooth mousse. Heat a frying pan (preferably grill pan) with some oil and fry the mushrooms carefully until golden. Put the mushrooms in an oven dish and drizzle with some oil before putting them in the oven. Chop the garlic and put it in the grill pan along with the bread cubes. Bring a pan of water to boil and blanch the kale. Take the mushrooms out of the oven, put them on a plate and fill with artichoke mousse, croutons and Parmesan cheese. Top with the blanched kale and sprinkle some extra parmesan.

A lot of people claim they would like to eat more vegetarian food, but say they don’t know what to cook. Well, people, we’ve got your back! For our 2017 Fall & Winter collection; we created a vegetarian cook & lookbook. We teamed up with Swedish chef Eric Törneman and together (he did most of the work) we created six great and easy to cook vegetarian dishes. We will post a new recipe every Thursday. First up, Cauliflower soup! You’re welcome!

Cauliflower soup
Parmesan, potatoes, white wine & Herbes de Provence

Ingredients – 6 servings
½ head of a cauliflower
6 medium sized potatoes
1 tablespoon Herbes de Provence
½ bottle of dry white wine
2 vegetable bouillon cubes
200 ml heavy cream
100 g Parmesan cheese
oil (not olive oil)

For serving
Truffle oil
Pea sprouts
Grissini (Bread sticks)

Heat some oil (not olive oil) in a medium sized deep saucepan. Peel and chop the potatoes and cauliflower. Add the Herbes de Provence, salt and pepper and fry for 2-3 minutes. Add the wine and let it boil down for another 3 minutes. Cover the vegetables with water and add the bouillon cubes. Let it boil until the potatoes are soft. Mix the soup until smooth and finish it off with the cream and the Parmesan cheese. Let it melt in the soup and serve with truffle oil, pea sprouts and grissini.