Hemma hos

Treats[ ] à l’Anna

Sometimes I still wake up and to cook for Princess Lilian, Bianca am surprised to find that I Jagger, Lasse Holmqvist and many live in Toronto, have three more. girls and a Canadian husband. By this point I had met Mark How did all this happen? when he was in NYC for a weekend

I was born in Stockholm but moved with my family to Malmö when I was 12. At 20, I started hushållslärarlinjen (home economy) at Uppsala University. After my studies I wanted to go abroad for a year. I arrived in New York City in August, 1988 and worked as a personal chef for a Swedish UN diplomat.

When my year was up, rumor had it that the chef of the Swedish Consul General and his wife, Arne and Eva Thorén, were on their way back to Sweden. So my friend Anne and I decided to go and knock on their door. Since we knew we didn’t have enough experience, we decided to suggest to them that we would share the position, the salary and apartment on Park Ave.

Eva opened the door and 20 minutes later we were shaking hands, with Eva telling us she was looking forward to having us cooking in her kitchen. The next year was crazy and amazing at the same time and we got from Toronto, Canada. I later left NYC and moved to Toronto to be with Mark but shortly after that he was transferred to Portland, Oregon. We loved Portland – the mountains, ocean and wine country all within an hour of downtown. During our 10 years on the west coast our three daughters, Sigrid, Pippi and Josefin, were born.

Breakfast Cookies

In 2003, we returned to Toronto, where I now own a Swedish-inspired café, called Beaches Bakeshop & Café. I love meeting all the customers, many whom I know, to chat about kids, vacations and much more. The best is when a Swedish expat comes in wide-eyed and very happy to bite into a real Swedish, home-made cinnamon bun. We have even been voted the best cinnamon bun in Toronto! By Anna Tvinnereim

Owner, Beaches Bakeshop & Cafe,

Toronto

Ingredients:

1½ cups rolled oats 1 cup unsweetened shredded coconut 1 tbsp flaxseeds ¾ cup sliced almonds ½ cup dried cranberries or chocolate chips or any flavor or flavor combination you want 3 ripe bananas ¼ cup warm-ish coconut oil 1 tbsp agave or honey

Yield 9 cookies 60 gram each

METHOD

Preheat oven to 350oF. Combine oats, coconut, flax, salt, almonds and cranberries. Mash and stir in bananas, oil, agave or honey.

Shape into round cookies. Bake on parchment paper for 15-20 min or until golden brown. Cool and enjoy!!

D’Puy Lentil Salad with Feta Cheese

Ingredients:

100 g Puy lentils 250 ml water (1 cup) 1 bay leaf 150 g haricot verts 1 large carrot, or two small 1 red onion 75 g feta cheese bunch of coriander 1 tbsp olive oil 1 tbsp sesame oil 1 tbsp rice vinegar 1 tsp runny honey salt, pepper

METHOD

Serves 2 as a main dish Place lentils and the bay leaf in a small saucepan. Add the water and bring to a boil. Cover with a lid, and cook for about 20 minutes, or until the lentils are soft but not mushy.

Slice the carrot, and boil in salted water until the slices have softened but still retain some bite. Move to a bowl of cold water to stop the cooking.

Boil the green beans for 2-3 minutes in salted water. Immediately move them to a bowl of cold water to stop the cooking.

Dice the onion finely. Whisk together the oils, the vinegar, honey, salt and pepper for the dressing, and chop the coriander.

Rinse the lentils in cold water and drain. Put them on a large serving plate and toss with the beans, carrot, onion and coriander. Drizzle with the dressing and finish by crumbling over the cheese.