HUNGRY PR #6

Sturehof -THE classic restaurant in Stockholm; It recently won Dagens Industri ‘Business Restaurant of the Year’ award. When a chef names where they like to eat on their day off or your local bartenders grab a late supper, most of the time, it's Sturehof. Buzzing 365 days a year. It is always a great option when you have a client in town on a Monday and want to showcase Swedish gastronomy in a place with a pulse.

Omaka - Both a brewery and a restaurant close to central Stockholm. A lots is going on within the walls, from brewery visits to beer tasting, fine dining, and just drinking great quality beers at lunch or dinner. We visited for a ‘Bröl’; for the uninitiated, it’s a weekend brunch with beer. We went for the menu of four dishes, all paired with specially brewed Omaka beers.

Ateljens Pizza – They serve great pizza, not cheap, but very tasty. Great ingredients and expertise in the kitchen equals pizzas worth a detour out to the southern suburb. They even have carbonara mayo to dip your crusts into. Surprisingly, in a pizza place, don’t miss out on the desserts; the ‘semifreddo of the day’ is definitely worth the calories.

Fantasy weekend meal

Ham & pickles. Oxtail with butter beans and sherry. Rice with cream, almonds and raspberry compote.

Rice with cream, almonds and raspberry compote

Put 95g of ecological arborio rice into a saucepan with 320ml of full-fat milk and 320ml of water and bring to a boil. I like to dry the peels of ecological lemons, add a couple of pieces to the pan or with a potato peeler add a piece of fresh lemon zest. Add a teaspoon of vanilla powder. As it comes to a boil, reduce the heat and let it simmer gently for fifteen minutes, stirring regularly until the rice is tender. Add four tablespoons of caster sugar, set aside to cool and then put it into the fridge for a couple of hours to chill. Toast 50g of flaked almonds in a frying pan. Put a box/250g of frozen raspberries in a pan, add a splash of water and a tablespoon or so of sugar (depends on how sweet you like your compote), bring to a boil, lower the heat and simmer for about five minutes. Keep warm. Lightly whip 150ml of whipping cream in a bowl, fold into the rice with some of the almonds. When it comes to serving, spoon into bowls and top with the raspberry compote and some flaked almonds.