This summer has been pretty crazy (=busy) for me and the road trip through Denmark and Sweden was one hell of a good trip. We were seven people, two cars, a car boot packed with food we had bought in Austria, believing that Sweden is so expensive you cannot realistically afford a thing (which turned out not to be the case. Quite on the contrary in fact, when it comes to supermarkets).
Not having planned a lot and being seven people, I thought this trip was going to be a bit stressful – but lo and behold, we managed not to have significant disagreements a single time. That is, if you ask me, a master stroke, bearing in mind that we were on the road for two and a half weeks and generally decided spontaneously where we were going to camp next, how long we were going to stay there and what we were going to do that day.
When it comes to food, we weren’t typical campers because spices were pretty much the base of every dish and compared to the deep-fried, animal-fat- and flavour-enhancer-packed food people around us cooked and ate, we stood out. A lot.
Apart from eating good food, we drove quite a bit – almost 4000 km.
We started our journey in Graz and drove to Rostock, Germany the first day. For the way, we had prepared wraps and couscous salad and because no journey is a real journey without some adventure, the warning lamp in one of the cars lit up, indicating that we didn’t have enough engine oil. This wouldn’t have been such a big issue if our car mechanic hadn’t told us two days before that he had refilled everything.
Not so sure if calling my dad was a good idea (as it was our car), the three of us started panicking a little in the car, and eventually decided that calling was in fact a good idea.
Luckily, it turned out not to be an issue, and apart from the lady at the petrol station seeming a bit troubled about three girls filling the engine with oil, we arrived safely at our hostel in Rostock, where the rest of the group waited for us.
We spent the night with strangers in our room (who arrived late and insisted they wanted to have the bed I was lying on).
The next day, we took the ferry to Gedser and drove to København (what a beautiful city!!). We agreeed that chances Smørrebrød will be our favourite dish are pretty low and rhubarb lemonade is pretty awesome (I feel guilty using this word because I watched this two days ago).
After spending a couple of days there we drove to Göteborg, crossing the Öresund Bridge (except the other car taking another route and landing on a ferry).
We managed to meet in Tylösand and feasted on our Pesto Pasta (which we had prepared in the morning) at the shore. Beautiful. And cold.
We then drove to Göteborg, built up out tents on the camping and had dinner a second time. Göteborg is a hipster (or hippie?) city.
The next couple of days, we travelled around and chose quite unique and adventurous places to camp. Swedens nature is breath-taking and generally speaking, in Sweden everything has style.
If you happen to visit Stockholm, please make sure to eat Falafel at the best falafel place you’ve ever been to.
Other than that, I’m too excited to share this post that I have no patience to keep on writing about our trip. Some pictures will do (maybe?).
Because we cooked curry twice and this recipe has been on my to-share list for way too long, I thought that now was the time. (side note: this is inspired, though heavily adapted, by a Jamie Oliver curry)
It is very important to add the spices to the onions for them to enhance their flavours. I thought this was something everyone knew, and was kindly told that as a matter of fact, it is not. Another very important thing is to go crazy with spices. (Rule of thumb: triple the amount of spices you would usually use, and then add a little more. That should be alright.)
- 2 onions
- 2 garlic cloves
- 1 tsp ground ginger (or a nut-sized piece of fresh ginger, finely minced or grated)
- about 900 g of mixed vegetables (I’m certainly not going to tell you what to put in your curry. My favourites are sweet potato or pumpkin, carrots, potatoes, red or yellow pepper, green beans and spinach, but any vegetable will do)
- 3 tbsp coconut oil or olive oil
- 1 tbsp mustard seeds
- 1 tbsp turmeric
- 1 tbsp curry powder
- 400 ml tomato passata (13.6 oz)
- 1 can full-fat coconut milk (400 ml, 13.6 oz)
- about 600 g Basmati Rice
Firstly, soak the rice for an hour.
Chop the onions, garlic (and ginger, if you’re using fresh) and set aside. Prepare all the other vegetables (either cube or slice them – it’s up to you).
After an hour, cook the rice.
In a big pan or pot, heat the oil and add the mustard seeds (make sure to cover the pot, because mustard seeds are party animals!). Add onions, garlic, ginger and the other spices and reduce to middle-high heat. Roast for about 5 minutes or until onions have become soft. Add the tomato passata, coconut milk and a little water and reduce to low heat. Let simmer for 10 minutes.
Add in the vegetables with longer cooking time (carrots, potatoes etc.) and let simmer for a while, then gradually add the rest according to cooking time (e.g. leaf vegetables like spinach or kale should be added in the last 10 minutes of cooking).
Your rice will probably be done by now and your curry as well. If you have some on hand, decorate with coriander leaves.