Summer

A creamy, tangy, slightly spicy corn salad — great alongside anything from the grill. Serve straight with chips or as a side. Ingredients 400 g frozen corn (or kernels from 4 cobs) 2 tbsp olive oil, for frying 2 tsp smoked paprika ¼ tsp cayenne (optional) ½ tsp salt ½ tsp black pepper 40 g red onion, diced (about ½ small onion) 1 jalapeño, diced (see notes) 1 garlic clove, grated ½ pot fresh cilantro, chopped (about 0.8 dl) 4 tbsp mayo 4 tbsp Greek yogurt 30 g crumbled feta (½ dl) — optional juice of 1 lime Instructions Prep: Dice the red onion, jalapeño, and cilantro. Grate the garlic. Sear the corn: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the corn (drain first if using frozen). Season: Sprinkle over the smoked paprika, cayenne (if using), salt, and pepper. Cook: Stir and let cook for about 10 minutes, until the corn takes on a bit of color and starts to caramelize. Cool: Transfer to a bowl and let cool for about 10 minutes — this keeps the yogurt and mayo from splitting. Combine: Add the red onion, jalapeño, garlic, cilantro, mayo, Greek yogurt, feta, and lime juice. Toss well. Serve: With tortilla chips, alongside grilled things, or straight from the bowl. Notes Frozen corn works great — 400 g frozen is what we usually use. No need to thaw first; just add it straight into the hot pan. ...

A simple homemade black currant jam that preserves the flavor of sun-ripened berries year-round. Ingredients 2 liters black currants (svarta vinbär) 1 liter water 2 kg jam sugar (syltsocker) Instructions Prepare: Remove berries from their stems. Cook berries: Combine berries and water in a pot. Boil for 10 minutes. Add sugar: Add the jam sugar and continue cooking for 5 minutes. Finish: Remove from heat and skim off any foam. ...

Homemade rhubarb liquor infused with cinnamon, cardamom, star anise, and bitter orange leaves, sweetened to taste with sugar syrup. Ingredients Infusion 700 ml Absolut vodka (40 %) — a full bottle 3–4 rhubarb stalks (rabarber), cut into ~1 cm pieces 3–4 bitter orange leaves (pomeransblad), halved 1 cinnamon stick 15 cardamom pods, lightly cracked (do not grind) 1 star anise Sugar syrup (make to taste after infusion) 2 parts granulated sugar 1 part water Instructions Combine: Put all the infusion ingredients into a clean glass jar with a tight lid. Give it a shake. Steep: Let stand at room temperature for 1–3 weeks. Taste every few days and shake gently now and then. Warmer weather speeds things up — 1 week may be enough in summer. Strain: When the flavor is where you want it, strain through a fine mesh sieve (line with a coffee filter or cheesecloth for a clearer result). Discard the solids. Sugar syrup: In a small saucepan, dissolve 2 parts sugar in 1 part water over gentle heat, stirring, until the sugar is fully dissolved. Cool. Sweeten to taste: Stir the syrup into the strained liquor a little at a time until you like it. Bottle and store somewhere cool and dark. Notes Timing: Fred tested at 1 week during a warm week and it worked well. In cooler conditions, lean toward 2–3 weeks. ...

A creamy vegan cherry ice cream with high fruit content. Two versions depending on how thick or watery your fruit purée is. Adjust sugar based on cherry type. Sugar Guide by Cherry Type Sweet cherries (sötkörsbär/bigarråer): 1.5-2 dl sugar Sour cherries with clear juice (amoreller): 2-2.5 dl sugar Sour cherries with colored juice (moreller): 2.5-3 dl sugar For Thick Fruit Purée Use this when your blended cherries make a thick purée. ...