Sthlm Bistro

Vegetable pancakes with a sweet and sour sesame and chili sauce.

mix shredded vegetables and sprouts with pancake batter and fry until golden and crispy. Brush with the sauce and set on baking sheets in oven until they start caramellizing. Serve with additional sauce. 

Pancake batter, proportions:

1 egg

1 dl flour

2 dl milk.

salt.

Sweet and sour sesame and chili sauce:

1 dl japanese soy sauce

1 dl golden syrup.

2 tablespoons sesame oil

2 tablespoons distilled vinegar

roasted sesame seeds

Cayenne pepper

Chocolate banana parfait.

Ingredients.

5 deciliters of cream

3 egg yolks

4 tablespoons of icing sugar (powdered sugar)

1 deciliter of finely chopped or grated dark chocolate.

2 bananas, pureéd.

1 tablespoon of vodka.

Combine all ingredients in a stand mixer and whisk on a low setting until the batter has the consistency of lightly whipped Cream. The batter shold be stable and airy but only show “soft peaks” so take it low and slow. 

Pour into containers lined with clingfilm and freeze overnight.

When serving, take the parfait out, portion it and let sit in fridge for about 30 minutes to give it the right consistency.

Experiment with the sftness of the parfait by adding more banana and vodka.

Swedish punsch panna cotta with marinated fall apples.

fall apple pie with cinnamon crumble and white chocolate/cardamon mousse.

White chocolate mousse recipe:

200 grams white chocolate, finely chopped.

400 grams of whole cream.

1 leaf of gelatin, saturated in cold water.

5-6 whole cardamon pods, lightly crushed.

heat cream with cardamon pods until nearly boiling. remove from heat and let the cardamon pods steep in the warm cream for 20 minutes. put back on heat and bring near boil again. dissolve gelatin in cream and sieve into a bowl with the chopped chocolate. stir mix until chocolate is completely dissolved.

real free-range chickens from Reko, allowed to grow at a reasonable pace and have proper outdoor lives. Definitely more expensive than your average chicken but oh so tasty,and we know how to make the most of it.

Swedish vegetables finally shifting out of the root cellar and the colour starts coming back.

salad with mangetout, squash, mung bean sprouts, spring onions. vegetables cut and tossed with toasted sesame seeds, sesame oil, rice vinegar, mirin and lime.

Milk chocolate panna cotta with blackberries.

This will serve 5-6 people depending on how large you make them. They need to be made one day in advance to settle properly.

Ingredients. 5 deciliters of whole cream. 0.5 deciliters of sugar. 2 sheets of gelatin

1 deciliter of finely chopped dark chocolate (60%)

Heat cream and sugar in a pan while soaking the gelatin in cold water. When the cream and sugar is hot (it doesn’t need to boil) add the gelatin and stir until dissolved, then add the chocolate and dissolve into the mix. Strain through a fine-meshed sieve and pour into whatever container you’re serving the panna cotta out of.

blood orange and fennel salad with red onions, pink peppers and watercress.

waste not want not. Webuy the smaller Escher-twisted cucumbers that are picked off the vine early to give more energy to the "proper" cucumbers. Same great taste, lower price, and less waste.

Beautiful animals from two of the farms that supply meat to the restaurant, Domta and Norrby. Berkshire pigs that have the opportunity to roam outside as much as they like all year round at Domta farm, and lambs that have just started grazing outside with their mothers at Norrby. Thanks to Fällmans Kött for providing us an opportunity to visit.

The sheep farmers are dedicated to providing for all the lambs that are born, even when it isn't profitable.

Side of pork from Rocklunda farm, one of the local swedish farms that supply us with meat. We believe in sustainable food and while price does force us to mix between produce that is grown locally and ecologically and produce that isn’t, our goal is continuously to improve and increase the amount of sustainable produce available to our guests.

Having farms that we can visit and talk to is fantastic, and getting to buy meat from a producer closeby eliminates transportation that remains one of the big environmental issues of food today.

Pumpkin chili soup.

A great way to keep warm in the winter months. This soup balances sweet, salty and the bite of chili .

Muscat and butternut pumpkin is roasted with garlic and chili in an oven on high heat until it starts to colour. It is then cut up and simmered with white wine and vegetable stock before blitzing with an immersion blender. salt to taste, balancing up the sweetness of the pumpkin.