Runs one of 🇸🇪 largest food blogs Landleys kök | Photographer | Blogger & Food Stylist | Influencer
Fourth day of wild garlic. Made a fried mushroom, onion and chili mix with wild garlic and thyme. So delicious with tonight's vegetarian, grilled dinner.
Mushroom and shrimp pasta with oven baked tomatoes, wild garlic and basil. Third day of our wild garlic bonanza.
On the menu this morning: Scrambled eggs with wild garlic...
Me, my camera and my bag are infused with wild garlic. I'm ready to go home now 😋
The grill is lit. Home made bearnaise goes with almost everything. Right?
Sugen på enkel och god grillmat som passar fint att bjuda på? 🍔
Kolla in videon där jag visar hur man gör miniburgare med tomatchutney och grillade morotsstänger. Videon hittar ni hos @icasverige
Serveras så klart allra bäst i en röd korg 😉
Detta är ett reklamsamarbete med ICA.
Birthday dinner last week me for my parents; scallops, deep fried beets and sourdough bread, cucumber, sautéed brussel sprouts, fennel, dill, orange zest and browned butter.
Finally, my first YouTube video is live! Check it out by clicking the link in my profile. And don't forget to subscribe ❤️
Hey, I know it's Saturday, but here is late #ffse #repost from @thelittlerecipe who tagged these beautiful oven dried tomatoes with #landleyskok
Då var det färdigt! 🍅Medan jag låg och var sjuk, fixade ugnen mina soltorkade tomater. Lätt som en plätt. Hittade inspo hos @madlandley och så la jag till min egen touch såklart. Jättegott att bara äta som dem är, eller att lägga i en sommarfräsch sallad🌸
I just love the drama in this pic – just before the storm, in Venice.
I've been out traveling for so long that I've forgot how to cook... Naaah, just kidding. It feels good to be back home in my own kitchen.
Finally visiting Linnéa and Jonas at Catxalot in Havstenssund. I've so been looking forward to this! Today we'll collect seaweed and learn how to use it. People say insects are the future in food – I believe seaweed is, at least in Scandinavia. It's vegan and it's all around us where the water is salty. Check out @catxalot on instagram.
Delicious lunch at Stora Hotellet Bryggan in Fjällbacka – Seared salmon with noodle salad and chili mayo.
Perfect outfit for boating on Skagerrak. Today I've learned how to open oysters. Enjoyed them on the boat with porter.
Oysters, oysters everywhere...
Observing the Nordic Championship in Oyster Opening in Grebbestad. 30 oysters have to be opened as fast and nicely as possible – whole oysters, loosened from the bottom shell and without any parts of the shell. Soon we'll know who is the Nordic champion.
Things are looking up – fresh oysters and champagne on board of the ship Donalda. I'm not a fan of oysters but these are delicious. I think I've converted from skeptic to oyster lover.
Of course yesterday's flight back to Sweden got delayed. After a couple of hours of sleep, a panic hairwash and charging of all batteries I'm now back on a plane to Grebbestad. Phew... Leaving you with this last luscious pick from Veneto.
The content of this bottle is organic – and actually a DOCG. Due to regulations a DOCG prosecco has to bottled in a clear bottle, therefor the Bottega Gold is only called DOC. Your learn something every day.
I've only seen grapevines in autumn when it's time for harvest. Nice to see the opposite and these teeny tiny little bunches. Soon they will turn into Bottega Prosecco.