member blog: sessan
sessan
From
sweden
Member since
26th Dec 2007
About
I have my own company bergenstråhle bed&breakfast but I have also been hired by others to work as a chef with ecofriendly ideals to minimize leftovers creating new dishes every day for the past two years.
I used to be an archeologist and I
have to finsih my PH D soon so I´ll probably end up doing both - I study diet, and health as well as society changes during the late hunter gatherer period i southern Scandinavia - I am a specialist in lihic technology.
At home I love to have my children and friends over for dinner. Ciao and arrividerci mi amore!
sessan's blog posts
i love soup!!
Wed 28 Oct 2009GENERAL BLOG
I simply love 
beetroot soup
a couple of days ago i went to my veggie supplier at the local market and got fresh fine newly harvested beetroot, eco of course
I peeled them, cut them in slices and grated them, I put the lot in casserole with a slosh of lemon sea salt&peppear and let it slowly stew, and stew and stew for a couple of hours
then I added some fresh youghurt to the soup and let it simmer for a while........
I served the soup with fresh spring onion and real good toasted bread and xtra youghurt as a choice
- simple is NICE
Now I´m off to Egypt for a week to bath, swim and look at dolphins as well as Luxor witj my 8 year old son and some friends since it is autumn leave at school and we have been saving up for a while
it will be great fun to taste the food
rainy sunday lunch pie.................
Sun 25 Oct 2009GENERAL BLOG
sunday morning and it is raining
, it is grey and I needed something nice. today since we earned an x-tra hour I decided to fix a pie...........
the pie crust is a classic mix of flour and butter and water
for the filling I decided to mix a good strong classic swedish cheese called västerbotten which is cremy salty with a lot of flavour with creme fraiche salt& peppar and a nice mix of ham leftovers........
a lot of prosciutto and some smoked ham
prebaked the crust and put the filling into it - baked it off for 30 min at 225 °C
topped it off with basil
had a nice tomatosalsa to go with it - my sunday feel suddenly sunny and lovely
saturday treat
Sat 10 Oct 2009GENERAL BLOG
just preparing a little treat while thinking about the important qualificatiom match in soccer sweden - denmark tonight since we really wish to compete for the world tiltle - please zlatan fix it - we want goals!!!!
so I hope this chocolate mousse with strawberries will help me until kickoff at 2000
and dessert
Sun 20 Sep 2009GENERAL BLOG
this little chocolate cup filled with white chocolate mousse and fresh blueberries ended tonights dinner.....................it is so good that everyone is feeling hungry again
veal with cointreau and coriander
Sun 20 Sep 2009GENERAL BLOG
wll todays dinner was a bit of an experiment since I was bored with my usual marianade so I rummaged around in my cupboards and found a bottle of cointreau. so this veal steak was treted with a small fortune og liquor and I have to admit I wasn´t entirely sure of myself. either disastour or VICTORY
as it turned out a
I let the steak into the oven with the liqour olive oil salt and pepper and then it was 50°C within I poured some cointreau all over it again and added a handful of chopped coriander........
the sauce was made out of cointreau coriander slat peppear som emushroom soy and cream 
I sure was abit nervous but it ended with my family eating it all and almost licking the plates
it was really very nice
I had jelly and potatoes baked in the oven to go with it
and it was great fun making the experiment because we´ve all benn a little tired and not really hungry since we caught the flue - but now everything seems to be back to normal - thank god
hi hope you all are well - I´ll try to catch up
sessan's foodwise posts
