Färgglad vintermat + fota under den mörka årstiden :: Matfoto & matstyling – workshop i Göteborg 25/10 2014 :: A food photography & food styling workshop

A food photography & food styling workshop in Gothenburg 25/10 2014 :: Sonja Dahlgren/Dagmar's Kitchen

I am so excited to finally announce this workshop that I have been working on for a while. So many of you readers have emailed and asked whether there will be an autumn workshop and now it’s here. This will be my only group workshop this autumn and I hope to see some of you there! It will be held in Swedish – hence the info below in Swedish. But please don’t hesitate to contact me should you be interested in participating anyway.

Det känns superkul att äntligen kunna öppna anmälan för den här workshopen som jag jobbat på ett tag. Många är ni som har mejlat och frågat om det blir någon workshop i höst och nu är den här! Det här blir min enda workshop i höst så skynda dig att boka om du är sugen på en workshop fylld av färgglad höst- & vintermat + massor av tips och tricks för att fota mat och stilleben under den mörka årstiden utan studioljus.

Jag hoppas du kan komma!

Purple kale :: Sonja Dahlgren/Dagmar's Kitchen

Plats & Tid
Workshopen kommer att hållas i GöteborgTandkullegatan 40, Västra Frölunda – den 25/10 klockan 10-16. Du tar dig enkelt hit med spårvagn nummer 11 eller med bil.

Pris: 2 900 sek (inkl. moms) – fika, trerätters lunch och kursmaterial ingår.

Vi kommer bland annat att gå igenom
• Hur man skapar kreativa, enkla, tilltalande och vackra maträtter och stilleben av säsongens råvaror
• Naturligt ljus – hur använder man det på bästa sätt? Fokus på att fota under det mörka halvåret.
• Tips och tricks kring styling av matbilder – komposition, färg och textur m.m.
• Kamerainställningar, vinklar, utrustning m.m.
• Kort genomgång av efterbehandling (Lightroom, Photoshop)

Förkunskaper
Workshopen riktar sig till dig som har ett stort intresse för mat och att fotografera den. Du vill utvecklas i att använda naturligt (befintligt) ljus och rekvisita för att på ett enkelt sätt kunna fota mat hemma. Egen kamera (helst SLR) samt baskunskaper om den krävs för att kunna hänga med i tempot. Du behöver alltså förstå hur ISO, bländare och slutare fungerar och påverkar varandra.

Gör så här för att anmäla dig
Mejla din anmälan till sonja@dagmarskitchen.se eller ring på +46(0)705 505 501. Ange ditt fullständiga namn samt postadress och telefonnummer.

Max antal deltagare är åtta personer.

Villkor för anmälan
En anmälningsavgift om 50% av den totala kursavgiften tas ut vid anmälningstillfället (faktura 10 dagar). Anmälningsavgiften är ej återbetalningsbar – men den kan (om du skulle återta din anmälan) fortfarande användas som delbetalning vid ett senare kurstillfälle (gruppworkshop eller “one-on one”).

Resterande belopp skall vara inbetalt senast 5 dagar innan kurstillfället. Detta belopp återbetalas endast vid sjukdom (läkarintyg). För avbokning (som ej beror på sjukdom) mindre än tre veckor före kursstart debiteras halva kursavgiften. För avbokning (som ej beror på sjukdom) mindre än en vecka före kursstart debiteras hela kursavgiften.

Om Dagmar’s Kitchen (Sonja Dahlgren) av någon anledning skulle bli tvungen att ställa in workshopen (allvarlig sjukdom, familjeangelägenhet etc.) återbetalas hela det redan inbetalade beloppet inklusive anmälningsavgiften.

Vid färre än fem anmälda förbehåller Dagmar’s Kitchen sig rätten att ställa in workshopen och återbetalar i så fall hela det redan inbetalade beloppet inklusive anmälningsavgiften.

Varmt välkommen med din anmälan!

Gluten free beet tart :: Sonja Dahlgren/Dagmar's Kitchen

Super scrumptious raw brownies + heavenly homemade almond butter

Super scrumptious raw brownies :: Sonja Dahlgren/Dagmar's Kitchen

I was going to write something about how summer’s drawing to a close. The warm Indian summer days we’ve enjoyed lately and about all the beautiful ripe produce that is available right now.

The wonderful smell from the apples in our garden, the huge juicy blackberries on our breakfast yoghurt and so on…

But I can’t seem to find the right words and I haven’t really been able to enjoy late summer harvest to the fullest this year. My days have been too busy with jobs and deadlines. So to even get this blog post done (like I promised on Instagram the other day) I’m just going to give you the recipe for now. And hopefully be back soon to write and share recipes about those other things.

You see, late summer and early autumn is my favourite time of the year.

Super scrumptious raw brownies :: Sonja Dahlgren/Dagmar's Kitchen

This recipe has absolutely nothing to do with late summer, autumn, blackberries or apples (unless you put them on your brownies). But it is the best good-for-you brownie I have ever had.

You see, this is not just a brownie. They are great as a cheer-me-up in the afternoon by the computer, on the way home from work or even post workout. Not to mention as a dessert when you have friends over for dinner. Rich, dense and filled with good-for-you energy and nutrition. You wouldn’t even believe it when I say they are healthy – unless you haven’t already read the ingredient list?

And the best part is: they only take 10 minutes to make.

Enjoy!

Super scrumptious raw brownies :: Sonja Dahlgren/Dagmar's Kitchen


Printable recipe

Super scrumptious (almost) raw brownies

makes 12-24 depending on size

100 g raw almonds (soaked overnight)
1 cup (200 g) dates (about 12 medjool or 24 regular), pitted
2/3 cup (50 g) raw cacao powder
1 tbsp raw carob powder
1/2 tsp powdered vanilla (or 1/2 vanilla bean, seeds scraped out)
1/2 tsp sea salt
1-2 tbsp almond butter (recipe below, or buy readymade)
1 tbsp virgin coconut oil

2 tbsp hemp seeds
2 tbsp cocoa nibs

50 g pecans, roughly chopped

1) Cover the almonds with lukewarm water, add 1 tsp sea salt and leave to soak overnight (or between 12-14 hours). Strain well and wipe off any excess water carefully using a clean tea towel.
2) Put almonds, dates, cacao powder, carob, vanilla, sea salt, almond butter and coconut oil in a food processor and whiz until well blended. The dough will whiz around like a ball towards the end. Add hemp seeds and cocoa nibs and whiz a little more until just blended – you’ll want to keep some of the crunchiness here!
3) Line a 20cm square baking tin with parchment paper and turn the dough into it. Press with your fingers until you have an even layer. Add the roughly chopped pecans by loosely pressing them down into the dough.
4) Cover with cling film and place in the fridge for at least 30 minutes before cutting up.
5) Cut them in small squares if using for snacks/energy and cut them a little bigger if serving as a dessert. Powder with raw cacao before serving.

A NOTE ON NUTS/ALMONDS: Raw nuts are a fantastic healthy snack, loaded with protein, healthy fats, fibre and important minerals like zinc, magnesium and calcium. However, raw nuts (and almonds) contain phytic acid and enzyme inhibitors that can reduce the body’s ability to absorb certain nutrients properly. Soaking (and/or roasting) increases the nutrient value of all a nuts, seeds and almonds along with breaking down the phytic acid and help enhance their digestibility. Which is why I always try to soak or roast nuts and almonds before using. Soaking the almonds in this recipe also makes the brownies deliciously moist and super rich.

ANOTHER NOTE: I also added all sorts of other goodness here – some for maximum taste (like carob and almond butter) and some for that extra crunch (hemp seeds and cocoa nibs). You could certainly make these brownies more basic by omitting some of the ingredients, but you would miss out on that extra taste sensation if you do. Almond butter is not raw if made using roasted almonds, but you could omit it if you’d like to make your brownies completely raw.

Recipe for my homemade almond butter below.

Heavenly homemade almond butter :: Sonja Dahlgren/Dagmar's Kitchen

Homemade vanilla and cardamom almond butter

makes about 1 cup

2 cups raw almonds (preferably organic)
pinch of pink himalayan salt (other good quality salt will do too)
3/4 tsp ground cardamom
1 tsp powdered vanilla (or 1 vanilla bean, seeds scraped out)

1) Toast the almonds in a dry frying pan on medium heat until the almonds are golden brown and smell fragrant – watch carefully not to burn them. Remove from the pan and let the almonds cool for a few minutes.
2) Once the almonds are cool enough to handle, tumble them into the bowl of a food processor and pulse until you’ve got a fine almond meal.
3) Run the motor for about a minute. Stop, remove the lid and scrape the almonds down the sides and off the bottom of the processor bowl. Repeat until the almonds start to release their oil and become buttery and spreadable. Be patient – this can take 10-15 minutes! No need to add oil – just be patient.
4) Add salt, cardamom and vanilla towards the end. You could omit the spices but I promise you – they make this almond butter heavenly!
5) Taste and add more salt if necessary. Scrape the almond butter into a jar and refrigerate. Keeps for 2-3 weeks in the fridge.

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A raw cauliflower salad with horseradish, dill and yoghurt dressing

Raw cauliflower salad :: Sonja Dahlgren/Dagmar's Kitchen

Hi everyone! I know it’s been a while since I last posted something here. Not because I haven’t been wanting too. I absolutely love to share my recipes, photos and stories. But the reality is that I am struggling right now to fit it all in my days. And I suppose I’ve also had a bit of a creative block.

You know the feeling that you have nothing to share. Nothing that would be fresh, original and new.

But then on our way home from my in-laws the other day we stopped at Mariebergs Gårdsbutik, a farm shop about 40 minutes drive from where we live. A favorite place of mine, unfortunately too far off to visit every week though.

Mariebergs Gårdsbutik/Farm shop :: Sonja Dahlgren/Dagmar's Kitchen

And when I saw this fantastic organic produce I knew I had to photograph it. I knew I had to blog again. Because fresh, seasonal produce never cease to inspire me.

And as always when I find fresh and inspiring produce my head starts to spin and create new recipes. I knew I wanted to use the purple cauli as the main ingredient, but I also wanted to include the horseradish. After all they’re from the same family of vegetables (read this book to find out all about our most common veg and their families) and would make a wonderfully crunchy salad with fresh flavors.

Purple cauliflower :: Sonja Dahlgren/Dagmar's KitchenRaw cauliflower salad :: Sonja Dahlgren/Dagmar's Kitchen

Perhaps this is not for the kids if you spice it up with lots of horseradish. But do steam some cauliflower on the side for them and serve with olive oil/butter and a pinch of salt – my kids love it!

However, be careful when cooking the purple cauli – it turns pale blue in colour. Therefore it is in my opinion best eaten raw or steamed for 1 minute only to reduce colour loss. The texture is naturally more crunchy when steamed for such short time, but it’s a trade off. I steam white cauli for about 3 mins.

If you can’t find purple cauliflower, replace it with broccoli or use white cauli only.

And – I know it is hard to choose one (we love ‘em all!) but which one is your favourite produce right now?

Happy cooking!


Printable recipe

A raw cauliflower salad with horseradish, dill and yoghurt dressing

serves 4-6

2 heads of fresh cauliflower, 1 purple and 1 white
1 small red onion, finely sliced
1 apple (preferably e.g. Discovery or Aroma or any acidic variety), peeled, cored and cubed
1 tbsp raw chia seeds
1 handful walnuts, pan toasted and roughly chopped

1 cup plain Skyr yoghurt (or a greek/turkish variety)
a large bunch of fresh dill, finely chopped
fresh horseradish, finely grated (amount to suit your tastebuds)
a squeeze of fresh lemon juice
1/2 tsp sea salt
freshly ground black pepper

1) Separate the cauliflower florets from the stalk and cut them into smaller pieces. (Keep the stalk for e.g. juicing or cooking later.) Combine the florets in a serving bowl together with onion, apple, chia seeds and walnuts (keep some for garnish).
2) Combine all ingredients for the yoghurt dressing in a small bowl.
3) Add the yoghurt dressing to the vegetables and use your hands to mix until everything is coated in yoghurt.
4) Sprinkle chia seeds, walnuts and dill on top and serve.

This is great as a side dish for oily fish (such as salmon or mackerel) or as a light lunch.

TIP! I used Skyr yoghurt for this recipe because I wanted to make it as high in proteins as possible. Skyr is an Icelandic yoghurt, high in proteins and very low in fat, that has become very popular in Scandinavia. You can replace it with any thick, natural (unsweetened) yoghurt though.

Raw cauliflower salad :: Sonja Dahlgren/Dagmar's Kitchen

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Slow roasted apple and rosehip granola

Slow roasted apple and rosehip granola :: Sonja Dahlgren/Dagmar's Kitchen

To me there is no better breakfast than a crunchy granola. Especially in summer, served with cold yoghurt and berries.

Making your own is both fun, simple and gives you the power to decide exactly what’s in it. And once it is made and sits in a jar on your kitchen counter it becomes your best breakfast friend (ok, sometimes lunch and evening snack too) for the next week or so.

I’ve made granolas in numerous different ways, switching ingredients according to season and mood. But lately I’ve felt that there were things that could be perfected and made better. For example I’ve accidentally burned my granola a few times, and I also wanted to try and get more crunch than I usually get.

So I thought to myself, perhaps slow roasting would be the difference I was looking for?

Slow roasted apple and rosehip granola :: Sonja Dahlgren/Dagmar's Kitchen

And do you know what? Slow roasting will without any doubt be the one and only way to make granola in this house from now on. Perfect crunch and no burning even without stirring. It does take a few hours, but since the temperature is so low you can easily leave the house for an hour or so and the granola won’t burn.

I was also looking for a different way of sweetening my granola. I always use some kind of natural sweetener, and while both honey and maple syrup are great I was a bit tired of always using the same things. I have also used a combo of apple syrup/honey previously, but this time I thought I’d try with apple syrup only. And it turned out great! Better than I could have dreamed of actually.

Another ‘secret’ and anonymous little ingredient that really makes this special is rosehip powder. I had a bag sitting in my pantry that never seemed to be used enough, so I thought I’d use it to add flavor (and vitamin C) here.

In fact apple syrup and rose hip powder are the big stars of this granola. So do try to get hold of them, or make your own when apples and rosehips are in season in about a month (in Scandinavia).

Blueberries and blue whortleberries :: Sonja Dahlgren/Dagmar's KitchenSlow roasted apple and rosehip granola :: Sonja Dahlgren/Dagmar's Kitchen

We also picked the first blueberries last week (happy dance!), so naturally we have everything with blueberries at the moment. However this granola is actually so great you can enjoy it totally on its own with some yoghurt. Or for variation – add seasonal berries or compotes.

Enjoy and happy summer! Be back soon.


Printable recipe

Slow roasted apple and rosehip granola

2 cups thick cut rolled oats
2 cups instant rolled oats
4 tbsp rosehip powder
3/4 cup sunflower seeds
3/4 cup flaxseeds

6 tbsp rapeseed oil
6 tbsp apple syrup
3/4 tsp sea salt

2 handfuls (150 g) of hazelnuts
1 handful of dried apples

1) Preheat the oven to 85° C (185° F) and line a baking tray with parchment paper.
2) Mix all dry ingredients in a large bowl. In another bowl whisk together oil, apple syrup and sea salt.
3) Combine the dry and wet ingredients and mix well with your hands or a wooden spoon to coat everything.
4) Spread the granola mixture evenly over the baking tray. Pop into the oven and roast for about 4 hours. Just give it a good stir a couple of times during that time.
5) Add hazelnuts and dried apples and roast for 1 more hour. This ensures that the hazelnuts won’t get too dry and when adding dried fruit towards the end you’ll get that slightly chewy and caramelized fruit texture.
6) Switch off the heat and leave the baking tray in the oven to dry completely while the oven cools.
7) When completely cool, store in an airtight jar for up to a month.

TIP! I used a combo of instant and thick cut rolled oats here for more crunch, but you could also use instant oats only (or any other flakes that you have at hand). I tried to make this as ‘Swedish’ (or Nordic if you prefer) as possible so I used rapeseed oil which is commonly used here, but you can use e.g. extra virgin coconut oil if you prefer.

Slow roasted apple and rosehip granola :: Sonja Dahlgren/Dagmar's Kitchen

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Creamy curried broccoli soup with Coriander marinated mung bean sprouts

Creamy curried broccoli soup with Coriander marinated mung bean sprouts :: Sonja Dahlgren/Dagmar's Kitchen

This was a quick evening creation. On one of all the lovely summer evenings we’ve been blessed with lately. An evening when the kids had been playing with the neighbour’s kids the entire afternoon, and when food had to be on the table in no time.

And even though I hadn’t been to the shop, it was one of those rare occasions when a few ingredients just seemed to jump out of the fridge and suddenly there was delicious soup on the table.

A soup that everyone loved.

To be on the safe side I used the same spices as I do for this soup. A long time favorite in our family.

And clearly the broccoli version of it was a hit too.

Everyone had seconds.

Coriander marinated mung bean sprouts :: Sonja Dahlgren/Dagmar's Kitchen

To add texture and make it heartier you could add some pasta leftovers or sour dough croutons for the kids. Or make the coriander marinated mung bean sprouts for more grown up taste buds.

The spicy mung beans add color and a little crunch plus they create a lovely contrast of hot and cold. Just the way I like it!

I blended the soup because I know my kids love their soups that way. And because that’s better when using the leftovers the day after. But you could of course leave the broccoli as is too.

Be back soon!


Printable recipe

Creamy curried broccoli soup with coriander marinated mung bean sprouts

serves four, including seconds

1 onion, finely chopped
1 garlic clove, finely chopped
a thumb-size piece of fresh ginger, grated
1 tbsp extra-virgin coconut oil
1-2 tbsp yellow curry powder
2 cans à 400 ml organic coconut milk
400 ml vegetable stock
1 large head of broccoli, cut into smaller florets including the stalk
1-2 tsp sea salt
freshly ground black pepper
juice from 1/2 lime to taste

1) In a medium pot, melt the coconut oil over medium heat. Add onion, garlic and ginger. Cook on medium low heat for about 5-7 minutes until slightly softened (do not brown). Add curry powder and stir until well blended.
2) Add coconut milk and vegetable stock and bring to a boil, cover the pot and simmer for 5 minutes. Add the broccoli and simmer for 5 more minutes, until the broccoli is just tender enough to purée.
3) Add salt and pepper to taste and puree the soup in a blender. Finish it off with the lime juice.

Serve with leftover pasta, quinoa (or the like), sour dough bread croutons or the mung beans below.

Coriander marinated mung bean sprouts

1 cup sprouted mung beans
2 tbsp olive oil
juice from 1/2 lime
fresh red chili, finely chopped (taste it first – and use according to your tastes)
a good handful of fresh coriander, finely chopped
sea salt

1) Combine all ingredients in a bowl, cover and place in the fridge.

Creamy curried broccoli soup with Coriander marinated mung bean sprouts :: Sonja Dahlgren/Dagmar's Kitchen

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