Sthlm Bistro

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Food, kitchen and recipe blog for a corporate bistro in stockholm. All original content, most photos taken in the kitchen during service.

Thai glassnoodle salad with low temped flank steak.
One of the office favourites for lunches and evening event buffes, this noodle salad incorporates fresh vegetables into a glass noodle salad with lime juice, chili, garlic, fish sauce and coriander. It is served with flank steak, cooked at 65 degrees celsius for around 3 hours.
The flank steak is seared on a high heat and placed in an oven set as low as you can manage. We use professional ovens which can maintain an even 65 degrees, so we let the meat sit for 3 hours at 65, resulting in an even coloured and juicy meat. At home, use a thermometer to check the temperature of the meat if necessary. Generally speaking, lower temp works wonders.
This meat can also be served as a cold cut with the salad if desired. Brush with garlic oil before cutting.
For the noodle salad you need:
Fresh lime.
Chili.
Garlic.
Fish sauce.
Sugar.
Glass noodles.
Bell peppers.
Cucumber.
Red onion.
Coriander.
Soak the glass noodles in ice cold water for about 10 minutes, and then set into boiling water for around 3 minutes. Check regularly during cooking and chill immediately in another ice bath once the noodles are done, or they will overcook when out of the water.
Mix limejuice, lime zest,  fish sauce, sugar and crushed garlic for the marinade.
Slice bell peppers, cucumber and red onions are sliced thinly.
Mix the vegetables and glass noodles with the marinade right before serving, turn some freshly cut coiander into the salad, and serve with finely sliced flank steak, decorating with more coriander on the serving dish.

Thai glassnoodle salad with low temped flank steak.

One of the office favourites for lunches and evening event buffes, this noodle salad incorporates fresh vegetables into a glass noodle salad with lime juice, chili, garlic, fish sauce and coriander. It is served with flank steak, cooked at 65 degrees celsius for around 3 hours.

The flank steak is seared on a high heat and placed in an oven set as low as you can manage. We use professional ovens which can maintain an even 65 degrees, so we let the meat sit for 3 hours at 65, resulting in an even coloured and juicy meat. At home, use a thermometer to check the temperature of the meat if necessary. Generally speaking, lower temp works wonders.

This meat can also be served as a cold cut with the salad if desired. Brush with garlic oil before cutting.

For the noodle salad you need:

Fresh lime.

Chili.

Garlic.

Fish sauce.

Sugar.

Glass noodles.

Bell peppers.

Cucumber.

Red onion.

Coriander.

Soak the glass noodles in ice cold water for about 10 minutes, and then set into boiling water for around 3 minutes. Check regularly during cooking and chill immediately in another ice bath once the noodles are done, or they will overcook when out of the water.

Mix limejuice, lime zest,  fish sauce, sugar and crushed garlic for the marinade.

Slice bell peppers, cucumber and red onions are sliced thinly.

Mix the vegetables and glass noodles with the marinade right before serving, turn some freshly cut coiander into the salad, and serve with finely sliced flank steak, decorating with more coriander on the serving dish.

— 1 week ago with 4 notes
#salad  #salads  #noodles  #thai food  #flank steak  #main course 
So a week ago was swedens national cinnamon bun day (yes, we have a special day for cinnamon buns, it’s one of the things I’m terribly proud of).
We put up the recipe last year , so this year, we will make due with pictures and a link to the recipe post.
Enjoy!

So a week ago was swedens national cinnamon bun day (yes, we have a special day for cinnamon buns, it’s one of the things I’m terribly proud of).

We put up the recipe last year , so this year, we will make due with pictures and a link to the recipe post.

Enjoy!

— 1 week ago with 1 note
#Cinnamon Rolls  #swedish cinnamon rolls  #swedish pastries  #dessert  #desserts 
Tomato and mozarella salad with red onions in an olive oil vinaegrette.
High quality mozarella, tomatoes and red onion are cut down to appropriate size, either finely chop or slice the onions, add a quality virgin olive oil, a dash of vinegar, either apple cider or white wine, and season with fresh herbs, sea salt and freshly ground black pepper.

Serve immediately after arranging, and make sure the ingredients are room temperature and not fresh out of the refrigerator. Cold things = less flavour.

Tomato and mozarella salad with red onions in an olive oil vinaegrette.

High quality mozarella, tomatoes and red onion are cut down to appropriate size, either finely chop or slice the onions, add a quality virgin olive oil, a dash of vinegar, either apple cider or white wine, and season with fresh herbs, sea salt and freshly ground black pepper.

Serve immediately after arranging, and make sure the ingredients are room temperature and not fresh out of the refrigerator. Cold things = less flavour.

— 3 weeks ago with 1 note
#salad  #tomato  #mozarella  #vegetarian recipe  #salads 
grilled bell pepper salad with red lentils and avocado.
A fresh salad or vegetarian side dish with whole bell peppers grilled and then cut down into a marinade of fresh lemon juice, a bit of apple cider vinegar and olive oil. 
Lentils are cooked gently until done, and then cooled rapidly in an icewater bath to stop them cooking out of the water. Add to the bell peppers and cut avocado into the mix. season with sea salt and freshly ground black pepper.
Squeeze some more fresh lemon juice over to taste, and serve.

grilled bell pepper salad with red lentils and avocado.

A fresh salad or vegetarian side dish with whole bell peppers grilled and then cut down into a marinade of fresh lemon juice, a bit of apple cider vinegar and olive oil.

Lentils are cooked gently until done, and then cooled rapidly in an icewater bath to stop them cooking out of the water. Add to the bell peppers and cut avocado into the mix. season with sea salt and freshly ground black pepper.

Squeeze some more fresh lemon juice over to taste, and serve.

— 4 weeks ago with 2 notes
#vegetarian  #vegan  #vegan recipe  #food  #food photography  #salad  #salads 

So it’s been an eventful season for the bees residing on the eight floor of our building. The winter was fairly mild, which apparently caused some confusion resulting in a somewhat weakened hive when things got started in spring.

The queen was sadly departed, leading to the hive cultivating a new queen, as seen in the closeup, where the somewhat raised, dome-like structures signify the build of queen cells. This is what the bees build to house a future queen larvae and feed the selected young a special sort of food to develop into queens.

We chose to merge this weakened hive with another strong hive, which was introduced atop the old one, with a thin paper layer between them allowing the two communities to get used to eachother. They chewed through this rather quickly and the two hives were nicely integrated into one strong hive.

All during the very warm summer, the hive has been thriving, resulting in over 20 kilos of honey even after leaving enough for the bees necessary food reserves for fall and winter. Another succesful year for urban beekeeping, and our partners Bee Urban have been fantastic at maintaining the hive for us.

Bee urban supplies beekeeping in urban areas for companies who want to support a tangible example of the importance of biodiversity.

We pay for the upkeep of the hive, provide a spot for it on a terrace in our office, and in return get delicious honey.

More to come as we enter the final step of taking care of the honey and packaging it for use.

— 1 month ago with 1 note
#beekeeping  #biodiversity  #Environment  #urban beekeeping  #honey 
Chocolate frosting.
300 g dark quality chocolate.
3 dl whole cream
1 tablespoon (15 ml) Honey
25 g room temperature butter.
Chop chocolate into fine pieces and place into a bowl.
Heat cream and honey, remove from heat just before boiling point and pour over chocolate while stirring until the chocolate has dissolved completely and the mixture has cooled somewhat. 
Stir the butter into the mix in pieces. you do not want the fat separating from the rest of the mixture, you want a smooth, somewhat thick chocolate cream. Since both chocolate and butter melt at quite low temperatures, you can definitely wait and let the cream cool a bit before starting to mix without worrying about the solids not mixing with the warm cream.
Set aside, let cool in room temperature, put a lid on the bowl and let the frosting sit in room temp for 24 hours so that it sets. (setting it in the fridge will make it go hard and impossible to work with)
Second day, use as frosting to cover cakes, on cupcakes or as here, with fresh strawberries. 
You can flavour the frosting by either heating up the cream with whole spices, and straining them out before adding to the chocolate, or by adding a small amount of for example hazelnut oil. The pure chocolate recipe is pure Sin though.

Chocolate frosting.

300 g dark quality chocolate.

3 dl whole cream

1 tablespoon (15 ml) Honey

25 g room temperature butter.

Chop chocolate into fine pieces and place into a bowl.

Heat cream and honey, remove from heat just before boiling point and pour over chocolate while stirring until the chocolate has dissolved completely and the mixture has cooled somewhat. 

Stir the butter into the mix in pieces. you do not want the fat separating from the rest of the mixture, you want a smooth, somewhat thick chocolate cream. Since both chocolate and butter melt at quite low temperatures, you can definitely wait and let the cream cool a bit before starting to mix without worrying about the solids not mixing with the warm cream.

Set aside, let cool in room temperature, put a lid on the bowl and let the frosting sit in room temp for 24 hours so that it sets. (setting it in the fridge will make it go hard and impossible to work with)

Second day, use as frosting to cover cakes, on cupcakes or as here, with fresh strawberries. 

You can flavour the frosting by either heating up the cream with whole spices, and straining them out before adding to the chocolate, or by adding a small amount of for example hazelnut oil. The pure chocolate recipe is pure Sin though.

— 2 months ago with 1 note
#chocolate  #frosting  #dessert  #chocolate dessert  #food 
Star anise pickled chioggia beets.
boil chioggia beets without peeling until completely done. use a toothpick to test.
heat up 1 part distilled vinegar, 2 parts sugar and 3 parts water with whole star anise until the sugar is completely dissolved. let cool completely.
Peel and cut beets before pickling. Let them lie in the pickling liquid for at least 24 hours.

Star anise pickled chioggia beets.

boil chioggia beets without peeling until completely done. use a toothpick to test.

heat up 1 part distilled vinegar, 2 parts sugar and 3 parts water with whole star anise until the sugar is completely dissolved. let cool completely.

Peel and cut beets before pickling. Let them lie in the pickling liquid for at least 24 hours.

— 3 months ago with 2 notes
#salad  #salads  #pickles  #pickling  #food 
Roasted bell pepper salad with red lentils, sunflower sprouts in a grilled lemon vinaegrette.
gently cook the red lentils in a vegetable broth, and chill immediately. Make sure not to let them get mushy. One laternative is to simply put them in water and let them get soft, remove from water and sprout them lightly, this will take anywhere from a few days to a week.
roast the bell peppers in a dry pan, on a grill or in the oven on a very high heat. if you want to remov some of the blackened skin, put in a bag for a few minutes to make it easier to peel off.
cut lemons in half, roast the cut sides until dark brown in a grill pan. squeeze and mix juice with aplle cider vinegar, salt and ground black pepper.
Cut peppers, and mix with lentils, sprouts and vinaegrette.
Enjoy!

Roasted bell pepper salad with red lentils, sunflower sprouts in a grilled lemon vinaegrette.

gently cook the red lentils in a vegetable broth, and chill immediately. Make sure not to let them get mushy. One laternative is to simply put them in water and let them get soft, remove from water and sprout them lightly, this will take anywhere from a few days to a week.

roast the bell peppers in a dry pan, on a grill or in the oven on a very high heat. if you want to remov some of the blackened skin, put in a bag for a few minutes to make it easier to peel off.

cut lemons in half, roast the cut sides until dark brown in a grill pan. squeeze and mix juice with aplle cider vinegar, salt and ground black pepper.

Cut peppers, and mix with lentils, sprouts and vinaegrette.

Enjoy!

— 3 months ago with 2 notes
#salad  #vegan  #vegetarian food  #vegan recipe  #food photography  #salads 

paprika-roasted sweet potato dip.

peel and cut sweet potatoes, turn in oil and paprika powder.

Roast in an oven pan on 200 degrees until nicely coloured and cooked through.

remove and let cool.

Blitz in mixer with a bit of olive oil, salt, pepper and garlic, taste to balance the sweetness with salt and garlic, add lemon juice to the dip if you want to cut the sweetness a bit more. 

Enjoy.

— 4 months ago with 3 notes
#vegetarian food  #vegetarian  #vegetarian recipe  #vegan recipe  #food photography  #salad  #salads 
Lime and ginger-infused salad with horseradish, yellow carrot, fennel, celery and coriander.
make a dressing with lime juice, sugar and fresh ginger. Balance the sweetness and acidity with the heat of the ginger, and let sit until the sugar is completely dissolved.
Slice horseradish, carrot, fennel and celery in very thin slices and marinate in the dressing.
Toss with chopped coriander right before serving.

Lime and ginger-infused salad with horseradish, yellow carrot, fennel, celery and coriander.

make a dressing with lime juice, sugar and fresh ginger. Balance the sweetness and acidity with the heat of the ginger, and let sit until the sugar is completely dissolved.

Slice horseradish, carrot, fennel and celery in very thin slices and marinate in the dressing.

Toss with chopped coriander right before serving.

— 4 months ago with 2 notes
#salad  #vegan recipe  #vegetarian recipe  #ginger  #salads 
Summer salad with white and green asparagus, melon, roasted peppers, red and black lentils, radishes, cucumber, sunflower sprouts and fresh herbs in a lemon vinaegrette and sea salt.

Summer salad with white and green asparagus, melon, roasted peppers, red and black lentils, radishes, cucumber, sunflower sprouts and fresh herbs in a lemon vinaegrette and sea salt.

— 4 months ago with 14 notes
#salad  #salads  #vegetarian  #vegan  #salad recipes 
Easter eggs coloured with flowers and leaves wrapped in onion peels. 

Happy Easter weekend everyone.

Easter eggs coloured with flowers and leaves wrapped in onion peels.

Happy Easter weekend everyone.

— 6 months ago with 1 note
#easter  #easter eggs  #crafts  #eggs 
Roasted purple carrots and red bell peppers in a apple cider vinaegrette with freshly chopped chives. 
Carrots, like many vegetables, come in a huge variety of colours, but just like we are pretty much used to seeing only yellow corn, we are used to orange carrots. Overall, we grow and consume a very limited spectrum of the varieties available of any given type of vegetable, and it is becoming a problem.
Next time you’re buying produce, try to find something a little different. We could use a bit of a boost in biodiversity in farming as well.

Roasted purple carrots and red bell peppers in a apple cider vinaegrette with freshly chopped chives.

Carrots, like many vegetables, come in a huge variety of colours, but just like we are pretty much used to seeing only yellow corn, we are used to orange carrots. Overall, we grow and consume a very limited spectrum of the varieties available of any given type of vegetable, and it is becoming a problem.

Next time you’re buying produce, try to find something a little different. We could use a bit of a boost in biodiversity in farming as well.

— 7 months ago
#biodiversity  #salad  #salads  #food  #environment 
chuck roll and root vegetable soup.
This is one of the more traditional hearty swedish soups, ideally made  from scratch using meat and bone, no pre-bought stocks, so I’ll take you through the whole two-day recipe.
Nonono, stay with me here, it’s worth it, and not all that time consuming. It’s all in the planning.
Ingredients:
one whole piece of chuck roll of about 600 grams.
beef bones, about half a kilo.
root celery, 1 large head
4 large parsnips
4 large carrots
4 large potatoes, firm.
1 onion
whole white pepper, one tablespoon
6 bay leaves
whole wheat flour, about 2 deciliters.
fresh leaf parsley
white wine.

Day 1.
Place chuck roll whole into a large pan along with bones, cover with cold water and place pan on stove. Once the water starts boiling, reduce heat and wait until foam starts forming on the surface. carefully remove foam with a perforated ladle until the bones and meat produce no more foam.
Add half of the root celery, parsnips and carrots cut finely. halve the onion and add along with white pepper and 3 bay leaves.
Cook until the meat is tender (approx. 3-4 hours) on a low heat. remove meat from broth and cool both broth and meat.
Day 2.
Cut chuck roll, and remaining vegetables into 2 centimeter cubes.
Remove any fat floating on the surface of the cool broth.
Heat broth and strain through a cheese cloth or similar straining cloth.
Add vegetables along with remaining 3 bay leaves, season with salt and white wine as needed, let simmer on a low heat. Remove a few deciliters of broth in a smaller pan.
Mix the flour with a bit of water and salt into a thick paste, spoon pieces into the smaller pan of hot broth to make “klimp”, remove when the pieces floats to the surface. the klimp should resemble potato gnocci in consistency.
add the meat to the soup once the vegetables are done, salt to taste. Add klimp, and serve.

chuck roll and root vegetable soup.

This is one of the more traditional hearty swedish soups, ideally made  from scratch using meat and bone, no pre-bought stocks, so I’ll take you through the whole two-day recipe.

Nonono, stay with me here, it’s worth it, and not all that time consuming. It’s all in the planning.

Ingredients:

one whole piece of chuck roll of about 600 grams.

beef bones, about half a kilo.

root celery, 1 large head

4 large parsnips

4 large carrots

4 large potatoes, firm.

1 onion

whole white pepper, one tablespoon

6 bay leaves

whole wheat flour, about 2 deciliters.

fresh leaf parsley

white wine.

Day 1.

Place chuck roll whole into a large pan along with bones, cover with cold water and place pan on stove. Once the water starts boiling, reduce heat and wait until foam starts forming on the surface. carefully remove foam with a perforated ladle until the bones and meat produce no more foam.

Add half of the root celery, parsnips and carrots cut finely. halve the onion and add along with white pepper and 3 bay leaves.

Cook until the meat is tender (approx. 3-4 hours) on a low heat. remove meat from broth and cool both broth and meat.

Day 2.

Cut chuck roll, and remaining vegetables into 2 centimeter cubes.

Remove any fat floating on the surface of the cool broth.

Heat broth and strain through a cheese cloth or similar straining cloth.

Add vegetables along with remaining 3 bay leaves, season with salt and white wine as needed, let simmer on a low heat. Remove a few deciliters of broth in a smaller pan.

Mix the flour with a bit of water and salt into a thick paste, spoon pieces into the smaller pan of hot broth to make “klimp”, remove when the pieces floats to the surface. the klimp should resemble potato gnocci in consistency.

add the meat to the soup once the vegetables are done, salt to taste. Add klimp, and serve.

— 8 months ago with 2 notes
#soup  #maincourse  #food  #food photography  #meat recipe 
Swedish cinnamon rolls. Easily one of the most iconic staples of swedish Fika culture. A good time to eat them is all the time.
Makes approximately 40 buns.
Dough.
150 grams of butter.
5 dl milk, whole.
50 gram yeast, for sweet doughs if available.
1 dl sugar.
1/2 tablespoon salt.
2 teaspoon cardamon.
850 grams wheat flour.
Filling.
150 grams butter, room temp
1 dl sugar
2 tbspn cinnamon
eggs and sugar for decoration.

Baking.
Most recipes of this calls for heating the milk and butter to 37 degrees celsius before adding the yeast. Don’t do this. It is likely to kill off a lot of the yeast. Instead, use cold milk, like thus;
Add the yeast to a large bowl, add 2 deciliters of the cold milk and dissolve the yeast in it before adding the rest of the milk, sugar, salt and cardamon.
Add flour through a sieve to prevent lumps forming, save a bit for kneading the dough later.
Add the room temp butter in small lumps and work into the dough.
Knead by hand until right consistency, abt 10 min. This will provide a nice heating for the yeast which is much more effective than heating the milk.
Let rise, 30 mins, under cloth.
Work on surface dusted with flour, divide into 4 parts. roll into rectangles.
Spread filling on the rectangle, roll up into a tubular shape.
Cut into approximately ten pieces, set on baking trays on baking paper, let sit under cloth 40 mins to rise a second time
Set oven to 225 degrees celsius.
Brush buns with whisked egg and sprinkle with sugar.
5-10 mins in the middle of oven.
Enjoy!
Todays bonus word: Fika.
Fika means sitting down with othersand having something sweet and a cup of coffee or tea. It is the single most important word to get started in social interactions in Sweden.

Swedish cinnamon rolls. Easily one of the most iconic staples of swedish Fika culture. A good time to eat them is all the time.

Makes approximately 40 buns.

Dough.

150 grams of butter.

5 dl milk, whole.

50 gram yeast, for sweet doughs if available.

1 dl sugar.

1/2 tablespoon salt.

2 teaspoon cardamon.

850 grams wheat flour.

Filling.

150 grams butter, room temp

1 dl sugar

2 tbspn cinnamon

eggs and sugar for decoration.

Baking.

Most recipes of this calls for heating the milk and butter to 37 degrees celsius before adding the yeast. Don’t do this. It is likely to kill off a lot of the yeast. Instead, use cold milk, like thus;

Add the yeast to a large bowl, add 2 deciliters of the cold milk and dissolve the yeast in it before adding the rest of the milk, sugar, salt and cardamon.

Add flour through a sieve to prevent lumps forming, save a bit for kneading the dough later.

Add the room temp butter in small lumps and work into the dough.

Knead by hand until right consistency, abt 10 min. This will provide a nice heating for the yeast which is much more effective than heating the milk.

Let rise, 30 mins, under cloth.

Work on surface dusted with flour, divide into 4 parts. roll into rectangles.

Spread filling on the rectangle, roll up into a tubular shape.

Cut into approximately ten pieces, set on baking trays on baking paper, let sit under cloth 40 mins to rise a second time

Set oven to 225 degrees celsius.

Brush buns with whisked egg and sprinkle with sugar.

5-10 mins in the middle of oven.

Enjoy!

Todays bonus word: Fika.

Fika means sitting down with othersand having something sweet and a cup of coffee or tea. It is the single most important word to get started in social interactions in Sweden.

— 9 months ago with 13 notes
#baking  #cinnamon rolls  #baking recipe  #fika  #sweets