On March 3, we had a digital Live Shopping event together with Tina Nordström and Marie Olsson Nylander. It was a lovely evening with cooking, interior inspiration and lots of spring fashion.
We also showed sneak-peeks on upcoming styles. If you missed it, you can still watch it here (the event is in Swedish)!
If you're interested in seeing our previous Live shows, click here.
1 clove of garlic
Olive oil for frying
2 cans of white asparagus in brine (approx. 330 g each)
3 dl fat cream + 4 dl milk
¾ tsp salt
1.5 tbsp squeezed lemon juice for seasoning
1 bunch of green asparagus and dill for serving
• Peel and finely chop the shallots and garlic
• Fry the onion and garlic in a little olive oil without it taking on color.
• Pour in the white asparagus, whole or pieces, it doesn't matter.
• Pour over the asparagus brine, cream, milk, salt, and lemon juice. Let simmer for 10–15 minutes.
• Mix the soup frothily with a hand mixer directly in the saucepan.
• Cut the green asparagus thinly and top with a little olive oil, salt, and chopped dill
• Slice the scallops thinly and place in bowls or deep plates
• Serve the hot soup over the scallops and top with asparagus
400 g fresh salmon fillet (sushi quality)
50 g pickled ginger (gari)
1 box of cress
1 tbsp roasted sesame seeds
1 tbsp Japanese soy
1 tbsp rice vinegar
1 tbsp mirin or honey
1 lime (juice)
1 tbsp neutral rapeseed oil
• Cut the salmon into thin slices.
• Place the salmon on a large cutting board or a plate.
• Spread ginger on the salmon, cut over the cress, and top with some freshly grounded black pepper
• Mix the vinaigrette and drizzle it over the fish
1 tbsp vinegar 12%
1.5 liters of water
0.5 tbsp salt
200 g red lumpfish caviar
200 g canned roasted eggplant
A handful of mixed herbs
Olive oil for seasoning
Salt and black pepper
• Carefully crack the eggs, each in a cup.
• Boil water, vinegar, and salt in a large saucepan.
• Take the pan off the stove and whisk the water to a vortex, then quickly pour the eggs against the edge of the pan, one at a time.
• Let the eggs soak for 3-4 minutes. Lift the eggs with a slotted spoon and let them dry a little bit on a piece of paper.
• Finely chop the shallots and add to the eggplant compote, together with freshly grounded black pepper and salt.
• Spread the eggplant on the bottom of a plate, top generously with the caviar and then add the poached eggs. Finish with some mixed herbs and a drizzle of good olive oil.
• Serve with, for example, sourdough bread or crispbread
Who are Tina and Marie?
Tina Nordström is a Swedish chef and TV hostess who has had her own cooking series on Swedish television since 2005. She is an Odd Molly fan since way back. "I have worn Odd Molly for as long as I can remember. The cardigans light up my shows, and I must say the clothes are very practical to cook in as small stains rarely show because of all the lovely patterns.", Tina says. You can follow Tina on her Instagram @mat_tina
Marie Olsson Nylander is a Swedish interior designer who was recently awarded "Interior Designer of the year" by Residence Magazine. She has her own TV series on Scandinavian television about the renovations of her dream home in Sicilia. We love Marie's unique style and eye for second-hand and vintage. You can follow Marie on her Instagram @marieolssonnylander