Food by Madeleine Landley (@madlandley)

Food by Madeleine Landley

Photographer | Blogger & Food Stylist | Influencer | Full Stack Designer | Official Blogger Årets Kock #landleyskok for Friday Feature

https://www.landleyskok.se/

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Ever thought about how rum can be combined with food? Well, when two pros work together finding that out, magic is made.
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Yesterday we go to try the pop-up restaurant NUET by ZACAPA at Hotel Lydmar in Stockholm. The name of the restaurant kind of means “now” in Swedish and relate to the fact that were so wound up and always connected that we hardly ever enjoy what is happening at that moment.
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After our phones had been tucked away in little boxes we were served the most delicious food created by Edin Dzemat, winner of Kockarnas Kamp, and amazing drinks by Jonas Brandenborg Andersen, Denmarks best bartender.
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If you want to visit the pop-up restaurant Nuet, you’ll find it on Lydmar Hotel the 5th of april (bookings via Lydmar Hotel), in Linköping the 6th of april and in Gothemburg on the 26th of april. The dinner is 995 SEK and lasts for about 2 hours.

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Yesterday's lunch created by the Swedish National Culinary Team; Spiralized turnip with baked pork from Domta, variety of cabbage, hazelnuts and egg in broth – ramen style. I'm inspired. Time to bring out that spiralizer, I'd say.
#vägentillbaka #svenskakocklandslaget

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Today we got to meet the team competing in Culinary World Cup 2018 and Culinary Olympics 2020. Some new faces and some very familiar;
Daniel Haynes, Tap Room, Stockholm
Kasper Kleihs, Upper House Dining, Gothenburg
Andreas Printz, Görvälns Slott, Stockholm
Ola Wallin, SK Mat & Människor, Gothenburg
Anders Karlsson, The Absolute Company, Stockholm
Jimmi Eriksson, Årets Kock 2016
Frida Bäcke, Vaaghals, Oslo
Fredrik Andersson, Team Leader
Sebastian Pettersson, Oaxen Krog, Stockholm
Fredrik Borgskog, Upper House Dining, Gothenburg
Kalle Bengtsson, Gothia Towers, Gothenburg
Tommy Eriksson, Högberga Gård, Stockholm
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#vägentillbaka #svenskakocklandslaget

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In the mood for something really simple and delicious? Today you’ll find this recipe of parmesan beef paties served with oven veggies and an apple coleslaw in the blog. I recommend the minced meat from Hälsingestintan which have some really nice features that I’ll tell you more about in the blog. Also, these patties are made slightly different from other cheese filled patties, which will make them even tastier.
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In cooperation with @halsingestintan

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Last Monday was my birthday, but we decided to celebrate today instead. This seems like a nice birthday lunch to me.

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A tip before tomorrow's waffle day – this is a combo that you just have to try. So simple and so delicious. What those little balls are you'll find out in the blog.

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Sunshine and birds chirping – what a wonderful day to spend at Rosendal’s Garden! Today ICA held their annual press grill event here, introducing new stats in grilling habits and showing their news in meat, seafood and vegetarian, as well as new flavors and seasonings for the grill.
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One of the things that really caught my interest was these laser marked greens. ICA is actively working to reduce the use of plastic, and with this laser marking there is no need for those pesky stickers. This is definitely a step in the right direction. I love this! Double tap if you do too 👍

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Sweet memories of our food trip to Tallinn. It's a good thing it's just a boat trip away.

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What a day it's been... and it still ain't over. Enjoying some on-the-fly-leftover deliciousness in my favorite bowl.

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I'm so looking forward to light summer dishes, but until then casseroles are on the menu. What are you eating this gray Monday?

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Today's dinner; slow roasted lamb, cooked for two hours in 125°C, turned and glazed every 30 minutes. Served with celeriac purée, an almond and sausage crunch and arugula. Omnomnom.

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If only you knew how much delicious Italian pasta I've had for lunch today. It sure is a perk to work with @gourmetfoodab and their excellent products. I rarely eat pasta but when I do it's heavenly.

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Dinner time! Fixing up some Mifú which is a lakto-vegetarian alternative. These corn looking bits are like a combo of mozzarella and cottage cheese, but heat resistant so you can heat them up, for example in a pan. What we think? They are fun!
Have you tried #mifu?
@valiosverige

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I’ve turned into a tea drinker, and since I stopped drinking cooffee with caffeine my hedache is gone. Yay! Today you’ll find the new #organic green tea with matcha and fennel from @kungmarkatta in my cup.

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Bought me some new photo prop while I was in Gothenburg the other week. This beautiful handmade plate for instance. Unfortunately the cake wasn't included...

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I only eat breakfast during weekends. Then it's the hotel kind of breakfast with scrambled eggs, bacon and cooffee. As I'm a cheese lover these new cheeses from @valiosverige ended up on today's breakfast table. Gourmesan was a favorite.

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Saturdays are made for burgers 🎉 What are you guys feasting on tonight?
Pic by: @madlandley

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Many people drink champagne with their oysters (which we did) but we also had Oyster Porter which is a porter that's actually cooked with real oysters. I liked that combo better than champagne. Have you tried it?

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I've never understood this whole oyster-thing. It's not that I dislike oysters... I'm just not a fan of them either. Sometimes I get the feeling that people try to hype oysters too much because they are expensive and alive when you eat them. It's almost like some people are trying to be cool saying they loooove oysters. When I ask them if they eat their oysters without lemon, they go ”nooo!”. Well I'm sorry guys – you like lemon, not oysters.
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I believe in the concept that every one can change opinion. There is also a know rule that if you give kids something they don't like ten times, they will get used to it and start liking it (I've tried that with my fiancé and it does work 😉). Therefor, when they invited me for a food walk in Gothenburg with a visit at @restauranggabriel in Feskekôrka – where we would try oysters, introduced by the World Champion in oyster opening Johan Malm, it's sounded like a plan.
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I still think they taste a bit like when you're swallowing seawater (kallsup), but they are starting to grow on me. We tried the same species from two different places; Ireland and Sweden, and it was a big difference. I liked the Swedish ones the most cause they were more salty.

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Close up of a Swedish sushi, at @hozerestaurant. Nice craftsmanship and very delicious.

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#Regram from last week with the team on @tailsweep; Were off! I've joined TailSweep as one of their influencers which means they're my preferred partner for advertisement and influencer marketing on Landleys kök. Exciting times ahead! 😀
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Igår var @madlandley på besök för att skriva avtal med oss. Så roligt att ytterligare en stor matblogg nu blir en del av Tailsweep! #tailsweep #bonniertidskrifter #influencer

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My favorite dish at @hozerestaurant; confit of egg yolk on a chicken fat mayo, fluffy egg white veloute and dried egg yolk. I want this for breakfast from now every weekend.

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Superb lunch yesterday at @hozerestaurant in @goteborgcom. One of the many dishes we had, omakase style; Scallops, dried roe, clam broth and pine oil on a plate of smoked pine.

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Hard to resist a nice piece of bread. My motto has always been ”Why bake when you can buy from a pro?”

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If someone put me on a deserted island I would only ask for two things; sausage and cheese. Today Gunilla Westberg at @hugoericson_saluhallen in Saluhallen on Kungstorget let us try some really delicious cheese If I lived in Gothenburg I would probably end up here every day.

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Good morning Gothenburg. On tv they promise bad weather, but so far it looks lovely.

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One of the best dishes I've had in a very long time – wow @magnuone you never stop to impress me! Kohlrabi with browned Smen (butter from cow, goat or sheep, mixed with Roquefort cheese), wild garlic and pickled green peas – served with a Riesling from Alsace.

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