Linnea Wikblad: Cooking inspiration for those with a kitchen!
Nordique has had the absolute pleasure of talking to Swedish food writer Linnea Wikblad, whose new book 'Kilmaterskan' reflects her humorous, informal style of presenting delicious home cooking!
As well as being a journalist and presenter on Swedish public radio, Linnea has a popular instagram account which sets out some of her delicious recipes and some culinary inspirations!
Nordique: Tell us about how your cooking adventures started!
Linnea Wikblad: "I've always loved cooking, but I started the Instagram account because I wanted a space where I could openly brag about successful cooking, haha.... Food pictures are really boring to some people, so I wanted to bring a bit of humour and informality to my account.
At first my plan was to start a blog... I even bought an expensive camera and I registered a domain. But then I remembered that I'm actually a bit lazy for that, so I just turned to Instagram instead! It is very accessible and nice and brief and to the point..."
N: What is your main goal with this project?
LW: "I don’t really have a particular goal... I certainly find inspiration from some of the great cooking people that I follow. There is so much to learn, there are a lot of people out there who are so talented and creative."
N: Tell us what a typical day looks like for you!
LW: "I wake up around 8, I make coffee and put on a crime podcast (I'm a big fan...). I get dressed and I go to work at the Swedish Public Radio. I prepare my show and have meetings with my colleagues. The show is a talkshow about the entertainment industry and airs every afternoon. After that I might meet a friend for drinks or go home and make some dinner. On my way I stop at a grocery store that I love. After that I watch some crappy television and then I go to bed. I usually fall asleep to another podcast!"
N: Why do you think Killmaterskan has become so popular?
LW: "I think it might appeal to both people who love to cook and people who don’t. I try to not be so serious about stuff, even if I’m a perfectionist. I can post pictures of fancy food but still joke about it in the caption and I think people like that."
N: So what are your plans for the future?
LW: "I have a book coming out now in May so I will probably focus on that his year. It's called Killmaterskan (the same as my Instagram account) and is a light-hearted way to look at home cooking."
Linnea has kindly provided Nordique with the deliciously homely recipe below. It is a much loved classic dish in Sweden, normally made with meat but we love the veggie twist! We hope you have as much fun making it as we did!
Vegetarian cabbage rolls
Serves 4 people
- 1 point cabbage head
- 1 large yellow onion, finely chopped
- Butter for frying and happiness!
- 1 pack of brown wood mushrooms (about 250 g), finely chopped
- 600 g of vegetarian soy/quorn mince
- A few pinches of black pepper
- Mushroom fond (Vegetable fond goes well too)
- 1 egg
- 1-2 tablespoons of natural soft cheese
- 300ml of cream (preferably double cream, but you decide!)
- A tiny splash of vinegar, for example red wine or apple cider vinegar
- Salt and white pepper
- For serving
- Lingonberry/cranberry jam, some fresh chopped parsley and boiled potatoes
- "Pre-heat the oven to 250 degrees.
- Start by cutting out the stock of the cabbage head. The cabbage leaves should be as whole as possible.
- Simmer the cabbage head in well-salted water until the leaves falls off one at a time, and put the leaves carefully in strainer and rinse with cold water.
- This moment is really boring but hey it cannot all be fun!
- You need 8-10 leaves, when you have that, you can put away the cabbage do something else with the rest of it the day after.
- Stir the onion in butter until it is soft in a frying pan.
- Put in the mushrooms and fry until as much fluid as possible is left, follow with the vegetarian mince in the saucepan and fry for a while. Flavour with black pepper, white pepper and mushrooms/vegetable fond
- Let the mixture cool for a little while and then add the egg and soft cheese. The idea is here that you will get a filling that is not to soft and easy to shape as well. Add a little cheese at a time until you feel that It's a good texture.
- Next step is to fill this mixture in the cabbage leaves. Put parts of the filling in the cabbage and sort of fold it or whatever works for you.
- Then push the individual fillings in an oven pan with the opening downwards so it keeps together. Now put this in the oven until the cabbage has become dark brown in some places.
- While you wait, you should make the sauce and it is not a complicated story. In the frying pan, pour the cream, mushroom/vegetable fond and vinegar and let it boil. Boil until it thickens, taste and pour the sauce over the kåldolmar. Let it go a little longer in the oven until it bubbles.
- Serve with lingonberry jam, freshly chopped parsley and boiled potatoes. Delicious!"
See more of Linnea's instagram account here: @Killmaterskan
Photography by: Sima Korenivski