International Kitchen

Hello you.

My name is Laura, my Swedish counterpart is Joakim and we're here to brag and boast about the delicious varieties* coming from our kitchen. Originally, I thought about entitling this blog, "The Swedish Chef" á la The Muppets:

Bershka bershka bershka.

But then I realized this excluded the American in the kitchen entirely and I just can't have that. It's not good for the family. Also! If you're momentarily confused on the situation of this nationality-mixed pairing, do take a gander at my other blog tracking the rise and inevitable embarrassing moments of this American in Sweden, called The Delicate Colors. But I digress.

We settled on a more apropos title that describes both the variety in our kitchen, the fusion of our food cultures, and the blatant fact that a legitimate immigrant is behind half the magic. (I have my papers! I swear!)

To give you a quick teaser of posts to come (we have some catching up to do) take a look at this breakfast the Swede made for me on my first day of living in this lovely country when we were temporarily located at his parents' house. 

He knows I'm a sucker for Eggs Benedict, but had never made it himself as it's not too popular in the North Pole--I mean, Sweden. So he made it from scratch (no McCormick benedict spice mix in this kitchen!) and used a Swedish bread alternative to English muffins, since apparently those only belong in England. And America. Anyway, it was amazing. Good job, Joakim! I guess I'll stay in Sweden.

Recipe for Hollandaisesås:

Vispa tre äggulor tillsammans med en matsked pressad citron och en halv tesked salt i nån minut. 
Tillsätt sedan 100 gram smält smör lite åt taget och under ständig vispning tills härlig sås uppstår. 
Smaka av med en skvätt tabasco.

Keep your eyes peeled for more food porn. We have a stash. Under our bed. It's intense.

*And by "delicious varieties" I also mean total and complete food failures, but let's just cross that distant (albeit inevitable) bridge when we get to it, shall we?