Some information and images of this very nice product were sent over to me this morning from designer Ruth Vatcher. Eat Play Grow is a growing table for young children, which encourages them to learn how to interact and grow food produce from a young age. It was one of Ruth's final projects from her degree in product design. Eat Play Grow is made from Oak, Felt and Ceramic - a very beautiful combination.
We recommend 500g of crayfish per diner. The crayfish is served cold and best enjoyed with new potatoes, mushroom quiche, Swedish cheese and herring if available. Do not forget the Akvavit.
Serves : 6
6 liter of water
1.5 liter Dark Ale
2 bundles of dill plus ekstra for garnish
125 gram of sea salt
50 gram caster sugar
2 tbsp whole pepper corn
1 sliced lemon
3 kg live crayfish
Cook the live crayfish the day before – discard any dead or unhealthy looking crayfish. Add all the ingredients, except the crayfish, in a large pot and bring it to boil. Once boiling, add the live crayfish and return to boil. Boil for one minute, turn off the heat, and let it cool down. Place the crayfish with the water mixture (marinade) in fridge over night for it to get as much taste as possible. Serve chilled with a glass of beer and Akvavit.
Kräftskiva, or Crayfish Party, is a Swedish traditional summertime eating and drinking celebration. Crayfish parties are generally held during August and the celebrations are a vital part of Swedish summer, where dining is usually outdoors. Customary party accessories are comical paper hats, paper lanterns and bibs.
Crayfish have been eaten in Sweden since the 16th century. For a long while, only the aristocracy partook of these delicacies, but in the last 100 years, crayfish became a national delicacy and all Swedes began celebrating the occasion. In the mid-19th century, people started eating crayfish as they are eaten today. The very few who have private access, of course, catch their own crayfish. The little creatures are night animals, so fishing has to be done after dark. They are caught in wire traps and the bait is often rotten or raw fish. Crayfish must be alive when placed in the saucepan of boiling liquor.
A traditional Kräftskiva
The preparation of the crayfish involves the crayfish being boiled in salt water and seasoned with fresh dill — preferably “crown dill” harvested after the plant has flowered — then served cold and eaten with the fingers. Bread, mushroom pies, strong Västerbotten cheese, salads, and other dishes are served buffet-style. Akvavit and other kinds of snaps are served, as well as beer. At Madsen we stock two kinds of Aalborg Akavavit, as well as the Swedish OP Anderson and Skåne Akvavit.
You eat crayfish cold, with your fingers, and sucking noisily to extract the juices is perfectly acceptable behaviour!
From 20 August to 25 September 2011Madesns will be celebrating the Swedish tradition. Head Chef Esben has created an authentic Kräftskiva menu that is available for a minimum of 4 people. Please make sure to book your table 48 hours in advance, and let them know that you would like to book this menu.
MADSEN KRÄFTSKIVA MENU* 2011
Dill marinated crayfish (500g per person)
Handmade smoked salmon canapés
Swedish Västerbotten cheese
with homemade berry compote
Onion marinated herring
with house curry salad
Seasonal mushroom quiche (v)
A selection of freshly baked bread
as well as artisan crisp bread
£ 39.50 per person
* Best enjoyed with a shot of our O.P. Anderson or Skåne Akvavit, not to forget the refreshing Nils Oscar beer from Nyköping.
To reserve a table please call us on 020 7225 2772 or send an email email@example.com
.....and a special offer to Lovenordic readers...whoever books (and shows up!) a table of 10 for a crayfish party receives a free bottle of Champagne!
I came across a beautiful photo stream by Mathieu Noelon Flickr the other day and here are some of the images. I just love that black sand, it conjures up memories from my childhood, playing in this sand that is in all the kids play parks. Oh how I miss Iceland...
A recent project of mine.... The apartments are small but perfectly formed, so I was instructed to come and create a nice, fresh, Scandinavian inspired interior to show the space off at its best. I am really happy with the result.
For information please just leave a comment with your email address and I will get back to you :)
I came across this amazing ceramic work and had to share it with you. This Chicago based artist's name is Susan Dwyer - her work is inspired by the clean lines of industrial architecture. I love the muted colours and delicate looking finish of the articles - just beautiful.