Yearly Archives: 2015

Berlin Inline Marathon 2015

Thursday
The trip to Berlin Inline Marathon 2015 started from Malmö at 15.30, Thursday 24 September, with Patrik as driver and Lotta, Stefan, Gisle and myself as passengers. The time of departure involved rush hour on the southern motorway to Gedser. Patrik did a very good job and manage to get “in time” to the ferry. It was probably the tightest timing I’ve tried – 4 minutes before departure at the ticket office. Should mention that Patrik found a Super Duper deal on this specific departure, SEK 130!!, total price, one way for the car and passengers.

We arrived at the Acama hostel, Kreuzberg Berlin, at 22:00. Checked in and went out to an Ethiopian bar/restaurant in the neighbourhood where some tried Banana beer and palm beer served in a calebasse bowl. Finished the evening with a late night photo walk with Stefan to the Sience museum.

Friday
Some of us went “breakfast hunting”. After that Stefan found a green spot on the gps and it turned out to be a nice park called Victoria park. After a photo stroll it was time to head for Tempelhof Airport to pick up start number, chip and check out the different gear.

Lunch at a nice Italian restaurant on Bergman strasse.
Photo walkabout to the hostel with Robert where we passed a super cool shoemaker, totally retro, where it already was after work drinks 🙂

The afternoon was spent with a approx 20 km photo roll about with Stefan. Rollerskates is a great way to go around Berlin. Lot’s of really good bike pathways. Also some that’s not so good 😉 .

For Friday evening dinner, Ceci recommended a Singaporian restaurant, Mirchi, that was really good. Got a doggy bag with the fantastic lamb in coconut I couldn’t finish. Left in the reception at the hostel. Perfect for breakfast 😀

Saturday
The staff couldn’t find the doggy bag and I didn’t get that fantastic lamb dish for breakfast, øv 🙁

Preparing the gear for the Marathon. Lunch at the traditional Italian “around the corner”.
Some of us rolled to the Marathon start.

The race this year was a total good feeling and fun trip all the way. No sore back or anything. Finished on 1.40. Impressed by Torkel who joined the pack all the way after just practice inlines 4 x 10 km before!! (bonus info: he’s been practice a lot of ice skating…)

Some of us rolled back to the hostel, with a beautiful “pre sunset”. Feeling “natural high”…

The after skate dinner was at the same place as last year, at the steak and burger restaurant The Bird, X-berg. Unfortunately the fuse for the ventilation went and we had to wait quite some time for the food in a very smokey restaurant. The staff was friendly and brought starters and shots as an excuse for keeping us waiting…

Finished the night with After Skate Disco at Kosmos. Returning back to the hostel we all decided to take the U-bahn. It was a “interesting” trip but probably not the best decision, time wise, compared to a taxi 😉

Sunday
Returning home…

Thanks Malmö City Skaters and everybody else for a great weekend 😀

Photo album on Picasa

Fish dish II – with bacon

New Year Menu 2014

Starter: Jerusalem artichoke mousse with sea food sallad

Serves 6

2 sheets of gelatin
300 g of Jerusalem artichoke
3 dl whipping cream
1 teaspoon of concentrated lobster stock
1/2 pinch cayenne pepper (fresh chili)
1 pinch of salt
1 pinch of pepper
300 g prawns in shell (fresh or frozen)
1 boiled lobster (450 g)
1 tablespoon sweet chili sauce
freshly squeezed juice of 1 lime
1/2 teaspoon grated fresh ginger
50 g wakame seaweed or 1 cup coarsely chopped arugula
(I added sauteed scallops)

Mousse:
Soak the gelatin leaves in cold water.
Peel and boil Jerusalem artichoke soft in lightly salted water, about 10 minutes. Pour off the water.
Add 1 dl of the cream, lobster stock and cayenne pepper. Season with salt and pepper. Bring to boil. Remove from heat and blend with a hand blender until smooth.
Squeeze excess water from the gelatin leaves. Stir them into the puree. Let stand about 20 minutes.
Whip the remaining cream solid and mix it gently into the puree. Divide into 6 glasses, cover and let stand in refrigerator at least 3 hours.

Sea food salad:
Peel the prawns. Peel the lobster, cut the meat into pieces. Stir together sweet chili sauce, lime juice and ginger. Keep the dressing and seafood separately and covered in the fridge.
Prepare to here.

About 30 minutes before serving: Mix shrimp, lobster meat and seaweed/arugula with the dressing. Top the mousse with sea food salad.

Main: Marinated halibut in white wine and cream sauce

Serves 4

600 gr halibut filé
1 tsp salt
1 pinch of black pepper
150 gr crayfish tails
250 gr crayfish cream cheese
2,5 dl cream
2 tbs lobster stock
Finely chopped dill
Finely sliced leek
White wine
0,5 tsp salt
1 pinch cayennepeppar
1 dl grated “västerbottenost”

Marinate the fish for a few hours in herbs and spice of your choice, e.g thyme and lemon olive oil.
Turn the oven to 200° C. Place the fish in an oven proof dish. Add olive oil and white wine, season with little salt and pepper. Add leek. Spread the cray fish tails over the fish.
Mix cream cheese, cream, lobster stock, dill, salt and pepper. Note! Be careful with the salt. Spread the mix over the fish. Sprinkle over the cheese. Bake in the oven for about 20-25 min.

Served with cauliflower puree, baby spinach salad with crispy Italian ham and oven baked cocktail tomatoes.

Dessert: Elder flower Panna Cotta with whipped cream and strawberry

Serves 4-6

5 dl whipping cream
1 vanilla bean
3,5 sheets of gelatin
0,5 dl sugar (e.g. sukrin)
2 dl concentrated elder flower juice
Whipped cream and strawberries for garnish

Soak the gelatin leaves in cold water.
Spilt the vanilla bean and scrape of the seeds. Bring cream, sugar, vanilla bean and seeds to boil. Let it rest for 10 min.
Squeeze excess water from the gelatin leaves and mix it with the cream. Pick up the vanilla bean and add the elderberry flower juice.
Pour it into 4-6 glasses and leave it cold a few hours.
Garnish with whipped cream and strawberries and serve.