this week’s designer in the kitchen, karin eriksson, is a perennial favorite at design*sponge. karin was nice enough to provide two incredible recipes. we’re starting to see that good designers also make good food! just click “read more” to find out more about karin and read her favorite recipes for twisted bread and isabella’s lentil soup. enjoy!
A little about Karin in her own words:
I live and work in Stockholm, Sweden. I’m 37 years old and exactly ten years ago I switched careers from being a project manager in an advertising firm to training as a ceramic designer at Central St. Martin’s in London. Now I run my own business selling handmade ceramics. I get inspired by nature, fashion and by other people and their achievements. I love music and sing in a choir and am trying to improve my salsa dancing, I read whenever I get a spare moment, I love dinners – whether it’s with a whole party or with just my family – and meeting for coffee with friends. That’s me right now.
This recipe comes from my favourite Swedish cook-book, “Annas mat” (Anna’s food) by Anna Bergenström
25 grams yeast (1 ounce)
1.3 litre wheat flower (5.5 cups)
6 dl lukewarm water (2.5 cups)
2 tbs salt (30 grams)
This is the easiest bread ever. Allow it to rise for a couple of hours, a longer rising time only makes it taste more. Crumble the yeast into a bowl and strew salt over it. Stir it out with a little bit of the water. Add the rest of the water. Add flour and stir. Cover the bowl and let the dough rise for around 2 hours. Heat the oven to 250-275 C (480-530F). Butter a baking-tray. Pour (it is quite liquid) the dough out on a very floury baking table. Do not knead (that is the secret)! Cut with a sharp knife into three parts and form them into three oblong baguettes. Twist the dough with floury hands and put the twisted baguettes on the baking-tray. Cut them with a sharp knife. Let rise for 10-15 minutes. Bake in the hot oven for 15 minutes. Lower the temperature to 150C (300F) and bake for another 15-20 minutes.
Isabella’s lentil soup
This recipe is from my friend Isabella and its perfect for chilly fall evenings.
lime leaves or lemon grass (I use half a stick of lemon grass)
a bit of fresh ginger
4-5 cloves of garlic
30 grams red Thai curry paste (1 tablespoon)
6 dl chopped leeks (2.5 cups)
3 dl red lentils (1.25 cups)
5 chopped potatoes
1.5 litre water (6.3 cups)
4-5 chopped tomatoes
salt and pepper to taste
Heat the lime leaves finely chopped, piri-piri, ginger, garlic and red Thai curry paste in olive oil for a minute or two. The amount of seasoning you use is really personal depending on how hot you like your soup, the above are just recommendations. Rinse the lentils and add them to the seasoning paste together with stock, chopped potatoes and leek. Bring to the boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for about 40 minutes until the lentils are tender. Add salt and pepper to taste. I like pressing some lemon into my soup and put a spoonful of crème fraîche on top of the hot soup.
About these recipes:
I chose this bread and soup because although I’m terribly short of time these days I always have time to make the twisted baguettes since they require a minimum of time from my side. And the soup…I just love soup. Give me soup daily and I’ll be quite content. Especially in the autumn when it’s getting colder. I also love bowls of course although i do enjoy drinking soup from a mug once in a while.