Potato and Sweet Potato Gratin

Lovely lazy sunday. We spent a whole sunday afternoon shopping and cooking and this was one of the delicious things we made. I almost had a heart attack when I saw how much cream Mr. Olsson put in this but it tasted outstanding! He will proceed with the recipe.

I will indeed and thank you for the flattering introduction Love. It was a lovely day indeed but for the one who wants to know what it is in this delicious little thing are very welcome to continue reading.

Ingredients:
1 Sweet potatoe
6 Regular potatoes
2 dl cream
2 dl soup/broth (= 1 cup)
3 Garlics
1 Yellow onion

1/2 cup white cheddar
Salt and Pepper

I like stuff that takes up space in your mouth. The more the better. Therefor I decided to make thicker slices than I usually do. I would guess that my slices this time were about 7.5 mm thick. So what you need to do is to peel the potatoes and then slice the potatoes. Then you need to cut the onion in desired sizes, and do just the same with the garlic. Now smudge some butter in the Oven pot so the Potatoe is less likely to stick to it and follow these instructions to make it exactly as we did it:

1. Place one layer of regular Potatoes on the bottom.
2. Salt and pepper and cheddar
3. Onion

4. Place a new layer with sweet potatoes
5. Salt and pepper and cheddar
6. Onion and Garlic
7. Place a third layes with Regular Potatoes.
8. Salt and pepper and cheddar
9. Onion and Garlic
10. Place a fourth layer with the rest of the potatoes.

Finnish with some Salt and Pepper=)
Now pour 2 dl of delicious Cream and 2 dl of Broth over the layering. Put it in the oven on 200 degrees celcious for X amount of minutes. This depends on how good your oven are really and what kind of potatoes you are using. So stick a knife, fork, needle, kane, scissors or whatever you can find, into the Gratin to see if it is done. It is done when it is soft. You don't want to eat hard potatoes.

Whatever you do, don't forget Salt and Pepper after every layer. And if you like you can put some cheese on top just some minutes before the Graitn is done. It is much cheesier that way.

Serve with Lingon.

Smaklig måltid!
Andreas & Martina

Grilled Peach and Prosciutto Salad

I saw this on a cover of a magazine at work and said that I had to try it. We do a lot of food brands so it makes me happy that I can look at recipes during the day while I pretend to be getting inspiration for our products designs. One thing which I recommend you have is a stove top grill — I have a super cast iron one. Or you can grill the peaches on the bbq.

Salad for 2

1 bag mixed greens or baby spinach

1 peach pitted and sliced flat

50 gr goats cheese

100 gr prosciutto

4 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp honey

salt to taste

Heat up a stove top grill and grill up your lovely peaches until they are warm and marked. In a large bowl put all the dressing ingredients in and whisk them around with a fork until they are incorporated. Throw in mixed greens and mix it all up. Lay the salad on a plate and lay on your slices of grilled peach and uncut pieces of prosciutto, crumble on some goats cheese and serve.

Enjoy!

Martina & Andreas

Plum Upside Down Cake

We haven't posted any desserts on the site. This is a nice breakfast cake (or dessert I suppose) I made the other day and although it may not be Andrea's favourite, I had glowing reviews from my room mate... and I liked it too!

One 9 1/2" Plum Cake

8 people

10 purple plums

2 tbsp unsalted butter

1/4 cup port

2 tbsp sugar

pinch of cinnamon

1 cup flour

1/2 cup ground almonds

1 tsp baking powder

1/2 tsp salt

6 tbsp room temperature butter

1/2 cup sugar

2 eggs

1 tsp vanilla

1/2 cup milk

Cut your plums in half and de-pit them. Heat up the port, sugar, butter and cinnamon and cook it down until it coats a spoon and pour it into a 9 1/2" pan. Place all of your plums in a pretty circle, cut edges facing the sauce, until the whole pan is covered. Now they wait.

Cake time! Preheat your oven to 350F (180C). Mix all your wet ingredients including the sugar together and mix until creamy and combined. Sift all your dry ingredients, then slowly add them to the liquid until everything is incorporated.

Pour the cake batter over the plums and stick it all in the oven and bake until a toothpick comes out clean — 1hour ish. Wait until it cools down before you serve it so the plums stick to the cake. Run a knife around the edges to loosen it a bit then turn it upside down and show the pretty or just cut pieces out and eat one slice at a time.

yum!

Martina & Andreas

Port Steak with New Potatoes

This type of food is one of my favorites. Lots of taste, takes a long time to make and many ingredients that sums up to one special flavour. In Sweden this meal could be quite common as a Sunday steak. I do not think though that it is that common nowadays. But in earlier times I can imagine that when people had worked hard all week that wanted something hearthy to eat on the sunday.

If you would like to try this recipe sometime, which I think you should, you should do it on a day when you don't have much else planned, which most often is sundays I guess.

This is what you need to do the Port steak.

1 Bug chunk o meat. (We used 600 g but 1,5 kg would be better)

3 Garlics

1 Yellow Onion

15 Black Pepper corns

Thyme

3 dl Port Wine

2 dl Black Current Juice (concentrated)

4 Carrots

First off you need to fry the steak on all sides and you need to do this in a cast iron pot. Do this with high heat and don' fry it for too long. The purpose of it is to keep the meat juice inside the meat so it does not get dry. Once you have fried all sides of the steaks you should lower the heat. Now throw down crushed garlics, shopped onion, big pieces of carrot and let it fry for a bit until the tastes come out. You will be able to smell it. If the pot is too hot though you will burn the garlic and that will defeat the purpose of putting garlic in. Once you are able to smell the wonderful scents of the onion and garlic you can pour in the Port Wine and the Black Currant juice along with the Thyme and the Black Pepper corns. All you now need to do is to put a lid on and leave it there or 2-3 hours.

To make the potatoes you need the following:

Potatoes

Fill a big pot with water and throw in the potatoes, sprinkle a lot of salt as well in there. Wait for half an hour up to 40 minutes and they are done.

When the meat is finished you simply pick up the chunk and place it on a cutting board. I would recommend a wooden cutting board because it looks more professional. Place it up side down so the juices that are now on the bottom will pour down, inside the meat. I have know idea how this works but trust me, it does.

To make the gravy :

Cream

Liquid from the steak

Now you will have a big pot filled with delicious liquid with chunks of carrots, garlic and what have you. To separate the chunks from the liquid you need a strainer.  So, pour the content of the pot through the strainer and make sure you have a bowl under the strainer so you don't lose this liquid. Now you need to pour the liquid into the pot again. Add cream as much as you see fit, not more than 50% of the liquid though. Stir for 5 minutes and you have one of the best gravies you'll ever taste.

Serve it all as the picture describes.

Smaklig måltid.

Andreas & Martina

End of Summer Strawberry Salad

Well it's just about freezing here in Amsterdam, still sunny though! We decided to have one last shot at bringing some summer into the house. Last night we made a strawberry and soft goat cheese salad which was super nice and quite refreshing. The lettuce was a mixture of mâche and baby greens so the whole feel was quite tender. 

Strawberry and Goat Cheese Salad

2 people

salad

100gr mixed baby lettuce

10 - 15 strawberries

100gr soft goat cheese

1 handful chopped and toasted walnuts

2 handfuls home made croutons

dressing

1/4 cup olive oil

3tbsp balsamic vinegar

2tsp honey

salt to taste

pepper to taste

croutons

1/4 a whole wheat baguette

oregano

salt to taste

olive oil to coat the pan

First I would suggest to make the dressing. The easiest and least clean-up required way, is to take the bowl you will serve the salad in and put your oil/vinegar etc. in and whisk it around a bit then taste to see if you like it and adjust it if you don't. Once your dressing is done you can empty your lettuce into the bowl on top of it and it won't wilt and you've saved yourself a dressing bowl! The croutons come next. Cut your bread into small cubes and fry it in as much olive oil as it takes to crisp it up. I would say about 1 - 2 table spoons. When the bread is fried, season it with your herbs and salt and let it stand until it cools down a bit. At this point you should also quickly toast up your walnuts and let them cool a bit. 

Clean up your strawberries and chuck them into the awaiting lettuce, put in the croutons, walnuts and crumbled goat cheese and gently toss it so the dressing on the bottom is evenly distributed all over. You can drizzle a bit more balsamic vinegar on top if you would like. And it's all done!

Try a Beaujolais wine to go with this salad, it's fresh and fruity and goes well with strawberries.

Enjoy!

Martina & Andreas

Rökt Lax med Råraka — Smoked Salmon with Rosti

More fish! we had a bunch of smoked salmon lying around and were bored of eating it raw or in pasta so Andreas suggested this great recipe he's made once before and i suggested we serve it with rosti potatoes — ie. råraka.

Smoked Salmon

2 people

200 g Smoked or Cured Salmon

1 Red Onion

8 Cherry Tomatoes

200 ml Creme Fraiche

hand full of dill

First you need to chop the onion in very small pieces. The smaller they are the easier it is to handle the salmon package that is to be. Cut each tomato in 4 pieces. Place a plastic cutting board on a table with a comfortable height. Now spread a thin piece of salmon on the same cutting bord and put some red onion and tomatoes in the middle of the salmon and then just fold the one end of the salmon over and then the other end over the first end so they over lap like a little parcel. There is no need to put any tooth picks for stabilization as long as you are gentle with the fish because the heat in the pan will keep the salmon in a firm shape. Continue rolling up your tomatoes and onion until your salmon is done

Pour some oil in a pan and heat it up to below medium heat. Put the salmon packages in the pan and let them sear for about 5 minutes. Then pour the creme fraiche on top then add the dill over everything and let it cook for about 10 - 15 more minutes (do not stir!) just let the creme melt overtop. You don't really need to worry about the consistency of the fish here, it'll be fine. I would worry about the tomatoes becoming too soggy and bland first of all, so don't cook it too long.

Råraka

2 people

4 Potatoes

Salt & Pepper

Grate the potatoes with the big holes into a bowl. Then add salt and pepper until you sneeze. Heat up about 2mm of oil in a frying pan and scoop all of your grated potatoes in the pan like a large pancake. Fry them on low heat until the top of the potatoes looks cooked. Flip the pancake trying not to break it and cook until the bottom becomes brown. In all this should take about 20 - 30 minutes depending on the thickness.

And you're all done.

Bye!
Andreas & Martina

Red Pepper and Goat Cheese Quiche (Ostpaj med Spansk Peppar)

Quiche Quiche Quiche, it's been a while since I had it and I've never attempted to make it before so last night I decided I HAD to. It turned out really well!  I put a bunch of basil and parsley in and I think I could have put more so it would have had a more standout taste. Andreas said he's made it with broccoli... maybe this will be our next variant! Since I'm on a whole wheat binge I made the crust with that, but please use white flour if you prefer.

Red Pepper and Goat Cheese Quiche

3 - 4 people

CRUST- (8" plate)

1 1/2 cup whole wheat flour

1tsp salt

6tbsp butter cold and chopped small

2tbsp ice cold water

FILLING-

6 eggs

2 tbsp creme fraiche

3 tbsp whipping cream or milk

5 tbsp goat cheese

1 tsp salt

1/2 tsp pepper chopped into strips

1 medium onion chopped into strips

1 small bell pepper

handful of parsley

handful of basil

The quiche crust is the exact same as making a pie crust. Combine all the ingredient for the crust and gently fork them together until they form a ball, touch the dough sparingly. Again they say you have to be gentle with crusts but it's not true, just don't melt the butter too much with your fingers and it will turn out ok. Refrigerate the crust for one hour. During this time you can prep the other ingredients. 

When the crust is refrigerated long enough heat your oven up to 375º and roll out your dough to fill an 8" pie plate. Press the dough in, poke the bottom with a fork (keeps it from puffing) and bake it for 20 - 30 mins until it's done and slightly golden. 

While your quiche crust is resting and baking sautee your onions and peppers. Mix all the other ingredients for your filling except for the cheese in a bowl and when the peppers and onions are cooked put them into the egg mixture as well.

Pull your crust out of the oven and although other recipes tell you it has to cool... it doesn't. Pour your filling in and evenly crumble the goat cheese into the filling. Bake at 350º for 30 minutes and you have quiche!

Bon appetite :)

Martina

Whole Wheat Buns with Flax

You may have noticed Andreas isn't posting too much. He's had one month straight of visitors which hasn't left too much time for blogging about food. He'll be back I hope :)

My recipe post today is something which I've always been scared of making... BREAD! I NEVER, EVER made it before moving here, for no particular reason than I thought that it was too difficult. Andreas changed my mind about the bread difficulty issue, as he always made his own pizza dough and after I started making that, I decided to venture up to bread. It really isn't as time consuming and precise as expected and I want to tempt you all to try making some home made bread by trying these super easy buns. Plus, they are way healthier than what you find in the store.

Whole Wheat Buns with Flax

4 buns

1 1/2 cups whole wheat flour (I use 100% whole wheat not a mix, so it's quite dense)

4 tbsp flax (you can also use other seeds if you prefer)

1 1/2 tsp salt

1 package instant dry yeast

1 tbsp olive oil

3/4 cup — 1 cup water (depending on where you are and how humid it is the dough will need more or less later, start with a half cup

and work your way up to a cup)

In a large bowl put in your flour, flax, salt and yeast. Mix this all around with your hands. Now you can add the oil and water. As you add the water mix it and when the dough comes together and feels like soft playdough, STOP! no more water (this should be at the 3/4 - 1 cup mark). Knead the dough about 10 - 12 times and then cover it with a towel in the bowl and let it rest for 1 hour. If you wake up on saturday or sunday you can do this before you shower and get ready and by the time you are done you can bake your bread and have warm buns for breakfast!

When your dough has rested and risen it should puff to about twice the size. Turn your oven up to 375º. Cut the dough into 4 equal parts and form them into little buns, sprinkle some sesame seeds on top. Let the buns rest until the oven reaches the right temperature. Pop them in and in 20 - 30 minutes, when the top browns, you will have fresh, healthy bread!

If you are not a huge fan of whole wheat try them but with white flour instead. I'm going to try different variations of flours and ingredients and let you know how it goes :) 

Bye!

Martina

Orange, Honey and Ginger Chicken

Martina again, I originally posted this recipe up on my Facebook page and my wonderful friend Michele made it (in the oven) and told me how great it was, along with taking a picture! Since I misplaced my flash card and haven't been able to take pictures of any of the food lately, I'm giving full credit to Michele for this delicious photo. 

I also made this recipe last week again and it was a hit, Andreas ate, I cooked.

Orange, Honey and Ginger Chicken

3 - 4 people

1 whole chicken or parts of the chicken with skin

Marinade

2 oranges, juice 2 and zest of one

2 limes,  juice 2 zest one

1/2 cup olive oil

1tsp sesame oil

4 ground chilis

handful of cilantro

3 tsp ground coriander seeds

2 garlic cloves, pressed

1 2" piece ginger

3 tbsp honey

dash soy sauce

salt to taste 

Take all of the ingredients of your marinade and put them in a glass dish or ziploc bag, stir them all up, adjust the marinade in any way to your particular taste preference. 

Now take your whole chicken and butterfly it (flatten it) or pieces of chicken and massage the marinade into it. Let it rest for a couple of hours; 4 if you have time or 1 if you don't. When it's finished marinating place your chicken on the grill on medium/low heat or in the oven at 350 until it's cooked.

You will have some marinating liquid left over, if you are inclined, reduce it on the stove until it becomes sticky and sauce like and baste the chicken with it while it cooks.

Enjoy!

Martina & Andreas

 

Sweet, Spicy — Butternut Squash Soup

Hi, Martina here, Andreas has his friend over from Sweden so we've sort of been on the downlow with cooking the past 2 weeks but I made my favourite soup yesterday, one I've been making for a while and still haven't gotten sick of. I first ate it years ago at my mum's friend Cathy's house when my family was invited for dinner and have been in love with the flavour ever since. I've changed it a bit to suit my taste so I hope you enjoy it as much as I do.

Butternut Squash Soup 

4 people

1 squash (25 cm tall)

3 tbsp olive oil

1 large onion

2 cloves of garlic crushed

2" piece of ginger

5 cups of chicken stock or water

2 shakes of chili flakes

3 tbsp maple syrup

4 tbsp whipping cream

salt to taste

cilantro as garnish

Cut your squash in half and prick the top with a fork, place it in an oven proof dish which has 1 cm of water in it. Roast the squashin a 350˚ for 45 minutes — 1 hour until it's soft.

While waiting cut up your onion, garlic and ginger into course chunks as the soup will be pureed later there is no need to make them to fine.

When the squash is cooked sautee the onions in the 3 tbsps of olive oil until they're transluscent on med/low heat. Add the garlic and ginger and continue cooking until they are transluscent as well. Once this is cooked you can start scooping the roasted squash into your pot, stirring it and getting all the flavours in. Sautee the squash for about 5 minutes and add some salt and the chili flakes. Stir it well and sautee for another 5 minutes making sure the squash doesn't brown.

The squash will look like squash paste now so add your 5 cups of preferred liquid and cook for 20 minutes, stirring every once in a while. After 20 minutes blend the soup with a hand blender or food processor and return it to the pot. Taste your seasonings to see if you need more salt or chili and adjust it to your liking. Turn your heat to low and add your maple syrup and cream, cook the soup for another 15 — 20 minutes, stirring and making sure it doesn't bubble too much.

If the soup is too thick, add some more liquid or if it's too thin cook the liquid out.

serve this with a sprinkle of cilantro and enjoy!

Martina & Andreas

Spinach, Tomato and Goat's Cheese Pasta

Back to the kitchen! I've been away for 10 days and have had serious cooking withdrawal symptoms. Seeing as though Andreas graciously and deliciously cooked for Laura and me when we got back from our trip to Spain on Sunday night I thought I would repay the favour and make him dinner on Monday. Maybe a bit selfishly I was craving pasta so I decided to make pasta with spinach, tomato and goat's cheese. Here's the recipe:

Spinach Tomato Sauce with Goat Cheese

4 people

1 can pureed tomatoes

1/2 white onion chopped finely

1 clove garlic crushed

2 tbsp olive oil

salt to taste

handful of basil

150 gr  (8 blocks) frozen chopped spinach, (fresh spinach cut up is good too)

1 block of soft goat's cheese like chevre

Heat up your oil and sautee the onions until they are fragrant on low heat, add the garlic and keep cooking until everything is slightly translucent. When the garlic and onion are see through add your full can of tomato puree plus a half can of water. Let this all sit on medium low heat for 25 minutes stirring every 5. 

Your sauce will now be cooked through and it should not have an acidy flavour but taste smooth and tomatoey. Turn the heat to low and add your salt to taste and the spinach and basil. Melt the spinach in the sauce stirring it in and tear the basil so it releases some of it's flavour. Your sauce is now basically done and you can turn the heat off when the spinach has melted.

Mix in your cooked pasta (I served it on rigatoni but any pasta is ok, I've served this on fresh pasta with success) and crumble in some goat's cheese, as little or as much as you like. Serve!   

Enjoy!

Tack

Martina & Andreas

Japanese finger food — tuna sushi, sashimi and maki

So, we found the nicest piece of tuna at the market the other day. It looks like we eat a lot of fish no? We don't really, there's just been an influx this past month due to a way too long hiatus of it from our diets. This piece of fish was just too nice and fresh to cook so we decided to slice it up and serve it in various raw formats, we made some sushi rice and made maki, sushi and had a bunch of pieces left over to dip in some lime sauce. Sooo good! mmmm tuna! I'll include how to make the rice as well as it's so important to good sushi.

For everything we used 175gr of tuna and had enough left over for the next day!

Sushi Rice

200gr  calrose rice

1 1/2 tbsp sushi seasoning (we bought this ready made, no msg)

Take your rice and place it in a bowl rinse it until the water runs clear. Cover the rice with water and let it sit for 20 minutes - 1 hour. After it's absorbed some water, drain it and place it in a pot. Cover the rice with water so that there is 3 - 5mm excess water floating on top, put it on your stove, steam without a lid until it boils, cover it and turn the heat to low for 5 minutes. After 5 minutes turn the heat off and let it steam for 20 minutes. After your 20 minutes of steaming are up put it in a bowl and pour the sushi seasoning on it. Slowly fold in the seasoning while fanning the rice. Let it sit until it cools. While the rice cools we prepare everything else! 

Tuna Prep - 

Mini Sushi

With a sharp knife! slice 12 pieces, 1cm x 6cm x 2mm, tuna place them on the side

Maki

slice 8 or 10 slices, 1cm x 6mm, of tuna off your piece.

Sashimi

We cut little cubes from the rest and heaped it on the board to eat it with soy or lime sauce.

Maki Prep - 

Leeks, Avocado, Cucumber, River crayfish

Slice the leeks, avocados and cucumbers into thin strips. Clean your crayfish.

Assembly

Now you've got all your ingredients together and they are ready to be assembled. I made the sushi and sashimi and Andreas 'master roller' Olsson made the maki.

Pile your sashimi slices on a plate and that's done! I had the easier job obviously... For the cute mini sushi, my nimble fingers took a thumb sized amount of rice and molded it into a little rectangular block and stuck a piece of fish on it. Andreas will let you know how he made the maki in the next post.

We served our platter with soy sauce and some lime-chilli dipping sauce and the remaining leek and avocado pieces.

Enjoy!

Martina & Andreas

Hummus! (for Jens)

I, Martina, go through hummus phases, another one has just been started... here's my tahini free recipe, you can replace the sesame oil with another nut oil if you prefer, walnut or almond is fantastic!

Hummus

1 can chickpeas

1 clove garlic

3 tbsp olive oil

2 tsp sesame oil

2 tsp coriander seeds

2 tsp cumin seeds

juice of 1 lemon

rind of same lemon

salt to taste

fresh coriander and olive oil to garnish

Take all of the ingredients except for the herbs and place them in your food processor or a bowl to hand blend them. Toast your herbs in a pan until they are fragrant. Sprinkle them on the rest of your ingredients puree until the chickpeas are soft. When the mixture has no more visible chickpeas, taste it to see if you have salted correctly and adjust it to your liking. Put it in a bowl and serve it with a drizzle of olive oil and some cilantro. You can add all sorts of fun stuff to this recipe like pesto or sundried tomatoes or use different dried herbs. It should keep in your fridge for about a week... depending on how adventurous you are. I serve it with pita bread or knäckebröd. Yum :)

 

Enjoy!

Martina & Andreas

Smoked Chicken Summer Salad

Salad is for sure summer food. In most parts of the world vegetables are best in the summer. In Canada and in Sweden vegetables are only available in the summer unless you import them from another country. Martina was working a bit later yesterday so I wanted to make something summery for her when she came home. I decided to do a salad and summer it up with strawberries. This is a very easy salad to do and it takes no time at all really. Please proceed to the recipe:

Smoked Chicken Summer Salad 2 persons
200 g Smoked chicken
150 g Mâche salad, but you can use any baby greens
100-200 g Strawberries
50 g Sundried tomatoes
50 g Cherry tomatoes
1//2 Baguette
Dried herbs (any you like)
1/2 Yellow onion

First, find a big bowl and put all of the Mache salad into the bowl.Second, slice the smoked chicken into thin slices, about 3 millimeters, unless you bought is sliced. Now put them into the bowl as well.
Third, slice each strawberry into 4 pieces. Not to thin, otherwise there will be no strawberry texture when chewing them. Put them in the bowl.
Fourth, slice the sundried tomatoes into thin long slices and put them in the bowl.
Fifth, chop the onion in very small pieces. The onion should not give any texture, only a flavour that works in the background in the salad. Put the onion in the bowl too.
Sixth, it is time to do some croutons!

Slice the bread in pieces that have the size 1.5*1.5*1.5 cm or any size you like, we all have different taste. Put them in a pan and pour some olive oil on. Start the heating under the pan so the pan gets hot. Just make sure it gets hot enough for the bread to get that nice golden color. Spice it with the dried herbs and salt. The more salt the more the crutons will taste. Now, you will see that the bread will suck all the olive oil up pretty fast which means that you have to add more. It is fantastic how much oil, bread actually can absorb. Stir the bread in the pan so it does not get black from the burning. Taste the croutons in the meanwhile and add more herbs and salt until you have got the taste you like. The croutons are done when they are crunchy. Now put them in the salad and mix the whole thing. Be careful though, so you do not damage the strawberries.

Dressing
6 part olive oil
2 part balsamico vinegear
dried herbs, we used herbes de provence
1 part honey
salt and pepper

Mix all above and drip it over the salad. You should keep the freshness and crunchiness of the salad so do not drip too much of the dressing into it.

I would recommend a white wine that is semi sweet. When you want to match wine to food you should think of this. If the food is sweet, then drink a wine that is sweet. If the food is spicy, then drink a wine that is spicy. If the food is rich with texture and flavour, then drink a wine that is rich with flavour which is most often red wines. The reason for this is that you should drink wine that enhances the flavours of the food. If you drink a dry almost bitter wine to something that is sweet then the wine will subtract from the taste instead of enhancing the taste.

Enjoy a healthy and tasty summer salad.

Bye.
Tack!
Andreas & Martina