- 5OO g spenat hackad
- 1 liten gul lök, hackad
- 1 tomat, tärnad
- ca 1 msk smör
- 1 dl vetemjöl
- 1 tsk bakpulver 1 krm salt
- 1 ägg
This post is my last post as a guest blogger here:) Thank you Gabriel for including me! This week, I am also lucky enough to spend in Gotland, which brings me to today’s topic.
I am often asked if I will open my own Caribbean or Jamaican restaurant. Of course it is something I have thought about over the years, but something else always pops up 🙂 Although, I do really enjoy doing guest kitchens and appearances with my brand Street Gastronomy. This week I am actually and doing a guest kitchen at Bungenäs Matsal which I am really excited about. I was here in Gotland a few weeks ago, visiting our friends Filip & Lina who gave us THE Gotland-experience. Coincidentally, they also have a passion for Caribbean food and together with my fiancé / PR-agent Elina we started talking about me coming back to do a guest appearance at Bungenäs Matsal. Well - a couple of days and few phone calls later, the date was set and on Sunday, June 26th, I will be the guest chef presenting a Jamaican food experience. My friend Filip Adamo will be providing the musical vibes! I’m predicting a magical evening you do not want to miss!
So, if you are in Gotland, more specifically Bungenäs, on Sunday, July 26th and are curios to try some of the flavors, why not come and give it a try?
Thank you again of following me this week, and I hope to see you on my Instagram @streetgastronomy! Here is one last recipe for you to try at home. /Kristian Smith - Street Gastronomy
FOTO - Christian Gustavsson
Gör så här:
Smält smöret i en stekpanna och fräs spenat, lök och tomat några minuter. Låt svalna.
Sikta mjöl, bakpulver och salt i en skål. Vispa upp ägget och blanda med den frästa spenaten. Blanda ner spenaten
Hetta upp olja i en gjutjärnsstekpanna, cirka 1 cm olja är lagom. Skeda i smeten med stor sked eller slev, och låt dina fritters få fin färg på båda sidor. Låt rinna av på hushållspapper.