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| My sister had some rhubarb, from her garden in Bromma (suburbia in Stockholm), leftover after the midsummer weekend and I decided to make some "saft" (squash, lemonade). Here is the result! Nice pink colour. |
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| Very simple procedure, cut the rhubarb (about 1 kilo) into 1 cm pieces. Put in a saucepan or similar container, add the juice of two limes and the rind from three. Pour 2 liter of boiling water over them and leave (lid on) for 24 hours. Pour through a colander or sieve and add 800 ml of sugar to the juice and heat to 80 degrees celsius. Pour into clean and warm bottles and seal immediately. Will last for up to a year! Nice and refreshing with sparkling wine or water and ice! |
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| Last day of midsummer and we had a lovely dinner with barbequed chicken, new potatoes and a nice french tomatoe salad. The table setting was still very midsummer inspired, but now the decorations has been put away for a year! |
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| One of my favourite salads. Very in in the 70-ies, but for me, a classic! Cut lovely big, sweet and juicy tomatoes in slices. Put on a bed of green leaves. Finely shop some red onion. Mix olive oil with lemonjuice and/or white wine vinegar. Season with honey, salt and black peppar. Drizzle over the salad and leave for up to 30 minutes. Serve as a starter or as a side dish to a meaty maincourse. |
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