If they do not close, discard the oyster. They are closed if they are live if they are open you can tap them a little, and if they close up, they are safe to eat. Mix together all ingredients for the vinaigrette. Soft gingerbread with vanilla ice cream and lingonberry: Oysters – buy the number of oysters you wantġ00 g Västerbotten cheese, grated (can be substituted with Gruyere, Sharp cheddar or Parmesan)Ģ00 g brussels sprouts, preferably purple An opportunity he found to good to miss out on. He decided to move to Paris, which is 500 km away from his girlfriend, about a year ago after he got accepted to a renowned chef school. Daniele is 24 years old, he’s Macedonian, but born in Germany and raised in Italy, and for the past 4 years he has lived in France. Next time I’m going to visit Daniele in Paris, at the end of January. The dessert comes from Josefine’s grandmother, and it was a tasty classic soft gingerbread, served with some vanilla ice cream and lingonberries. The berries adds some sourness which is good, but not necessary, so if you can’t get a hold of the berries – no worries, it tastes just as good without them. It involves quite a few steps, but in the end it’s worth every minute it’s that good. This dish is a feast for the eyes, it’s very beautiful and it’s one that you normally would find served in a finer restaurant. They have made some changes to it they changed the cod to halibut, and they added some savoy cabbage. The main course has its inspiration in the Swedish cookbook ‘The Flying Elk: gastropub by Björn Frantzén’. Well, I still had to try these oysters, and they were the best I’ve eaten! I don’t know if it was just because I got used to them, or because of the lemon vinaigrette. Oysters are still not my favorite food, but I have realized that I do not dislike them as much anymore. I have tried oysters a few times before and I didn’t like anything about them the smell, the consistency, the size of them and the fact that you buy such an expensive thing to just swallow them whole, without chewing. This was kind of exciting since neither me nor Lina like oysters. Since Jimmy and Josefine love oysters, we had this as a starter. You can see Josefine wearing a sash and big earrings, while Jimmy is wearing a cravat. Both Jimmy and Josefine love the Nobel banquet, and therefore we decided to honor this in their portrait.
They happily agreed, so Friday the 7th of December we took the car to their place after work, to cook some really nice food. Jimmy is my colleague at my “normal” day job as a structural engineer, and I decided to ask him if he would want to do an episode with me and Lina at him and his wife Josefine’s place.
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