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  • Carovin - Produkt - Château Belgrave
    Magazine 7 oktober 2015 Elegant stramhet som håller många år Bäst för den som gillar klassiska Bordeaux viner Vinets värld 30 september 2015 Fynd Dinvinguide 29 september 2015 Slående hur bra årgång 2010 är Elle mat vin 23 september 2015

    Original URL path: http://www.carovin.se/Produkt.aspx?productID=594&review=true (2016-04-28)
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  • Carovin - Produkt - Ktima Kir-Yianni Yianakohori Hills
    nr 13 2015 Topp fynd Passar fint till en gräddig gryta med svamp älg och enbär Lufta gärna Hotellrevyn nr 8 2015 Smakrikt och riktigt gott Folkbladet nu 9 oktober 2015 Fredagsvinet Dagens Nyheter 9 oktober 2015 4 av 5 bra köp Tidningen Hotel Restaurang nr 6 2015 Vintips Kryddig nyanserad smak med fatkaraktär inslag av svartavinbär björnbär viol mynta kakao och rosor Vinbanken 25 september 2015 Väl prisvärt Utöver det vanliga Boxtoppen 2015 Fynd Allt om mat nr 14 2015 Testa Ett smakrikt mörkkryddigt vin i lite tuff stil Dagens Nyheter 18 september 2015 Bra Köp Gourmet Nr 6 2015 Gott och välgjort vin som rekommenderas Livets Goda nr 95 2015 Topplistan september 2015 Vin Bar journalen nr 4 2015 Grekisk kvalitet Dina Viner Professional Edition årg 11 nr 2015 13 Fynd Dinvinguide se september 2015 Härligt grekiskt vin Lokaltidningen Mitt i 1 september 2015 Fynd Mest intressant är grekiska Ktima Kir Yianni Yianakohori Hills som för dryga hundralappen erbjuder ett elegant matvänligt vin till det mesta i köttväg SvD Vin Mat nr 8 2015 Rött stramt och fruktigt Smaken är komplex och högst intressant med skönt uppstramad frukt och struktur i rediga portioner Dina viner nr 9 2015

    Original URL path: http://www.carovin.se/Produkt.aspx?productID=593&review=true (2016-04-28)
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  • Carovin - Produkt - Escapades Pinotage Rosé
    Silver International Wine Challenge 2014 Commended Sydsvenskan 10 maj 2014 4 hästar Hallonfärgen och doften gör att man tänker balkong Men smaken är mycket torr och frisk En okomplicerad men välgjord rosé som alla kan tycka om och som fungerar väl till halstrad fåget det blir en säker succé Allt om Vin Nyhetsmagasin NR 8 2012 Bästa köp International Wine and Spirit Competition 2012 Silver Decanter World Wine Awards 2012

    Original URL path: http://www.carovin.se/Produkt.aspx?productID=431&review=true (2016-04-28)
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  • Carovin - Swedish raw materials
    handled the cooking French cuisine made inroads in the 18th century and when Marshall Bernadotte was proclaimed King of Sweden in 1818 French influence grew also in restaurants Sweden is 1 572 kilometres long and two thirds of it are sparsely populated in particular the northern mountain regions To the west there is the salty North Sea to the east the briny waters of The Baltic Sea and the Gulf of Bothnia In addition there are more than 100 000 fish rich lakes and rivers Fish and shellfish have always formed a significant part of the diet In Swedish fresh waters alone there are about 50 species and fish recipes are literally innumerable THE RIGHT OF COMMON Since great portions of the country are so sparsely populated for a long time people had to make do with the raw materials available Every region from north to south had its own specialties depending on climate natural resources and traditions One thing that was common to the entire country was an abundance of wild game The Right of Common concedes free access to all citizens to berries and mushrooms growing in the forests Lingonberries blueberries and cloudberries are much used in desserts and beverages Among the most popular mushrooms are the cep the chanterelle and the morel The breeding of reindeer is unique to the Nordic countries and the Sami people northern nomads have made their livelihood from it for a couple of millennia Among wild game the most common meat is moose and during hunting season in September October some 150 000 moose are shot Since a full grown moose weighs about 700 kilograms the supply of moose meat is plentiful Moose doesn t really have a typically gamey flavour and can be prepared in the same way as beef Deer

    Original URL path: http://www.carovin.se/template3.aspx?pageID=353 (2016-04-28)
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  • Carovin - Swedish Flavours
    vinegar is produced from alcohol that is allowed to ferment into acetic acid and is mixed with water This produces a completely colourless and alcohol free vinegar that is not made anywhere else in the world Sugar and vinegar are used in the pickling of herring but also for vegetables such as cucumber beetroots mushrooms and tomatoes Some dishes are seasoned with sugar or treacle and vinegar such as dillkött boiled mutton or veal with dill sauce bruna bönor Swedish brown beans gravlax cured salmon and sillbullar med korintsås herring balls with currant sauce It is said that apart from China Sweden is the only country to make sweet sour dishes Drying is less common nowadays except for reindeer meat On the other hand we have many smoked foodstuffs primarily salmon eel and Baltic herring and of course sausages pork ham and all kinds of meat Salted or sugar salted pork and beef form a part of plain Swedish fare The Christmas ham is sugar salted for instance We also use this method for herring and for curing gravlax Swedish flavours also include dill which is used abundantly as are parsley and chives mustard allspice bay leaf horseradish and treacle

    Original URL path: http://www.carovin.se/template3.aspx?pageID=354 (2016-04-28)
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  • Carovin - Husmanskost
    meat and is sold throughout the country The province of Halland once had such an abundance of salmon that there was a special clause guaranteeing that servants need not eat salmon more than four times a week A century later salmon was festive fare today almost all salmon is imported from Norway and is once again everyday fare Renskav is a Sami dish Thin slices of frozen reindeer meat are pan fried with onion Glödhoppar fried salted slices of lamb are a specialty of the island of Gotland Öland has its kroppkaka Småland its ostkaka or cheesecake which bears no likeness to the American kind Äggakaka in Skåne is a kind of pork omelette West coast cod is today a luxury but salt boiled shrimp are still an affordable delicacy TRADITIONAL DISHES Pea soup with pork is said to have existed in Viking times and is traditionally eaten on Thursdays On festive occasions warm Swedish punch is drunk with it and the standing dessert is pancakes with jam Fried pork with Swedish brown beans may not be to the taste of many foreigners since the beans are boiled with treacle and vinegar The sweet sour beans compliment the salted pork nicely though Pytt i panna with fried egg and beetroot was once a practical way of disposing of leftovers Nowadays it can be bought frozen and ready to eat A posher variant is Biff à la Rydberg which is made with fillet of beef Mum s meatballs with cream gravy mashed potatoes and lingonberries is a dish most people love But all mums make them differently and family recipes abound For Biff à la Lindström beetroot and capers are mixed in the ground meat Wallenbergare is a more festive ground beef on veal Before the potato arrived in Europe roots

    Original URL path: http://www.carovin.se/template3.aspx?pageID=355 (2016-04-28)
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  • Carovin - Food Souvenirs
    refrozen several times Swedish anchovies pickled sprat Tinned herring Dried mushrooms Nyponsoppa rose hip soup can be bought as a mix Hard cheeses such as Herrgårdsost Grevéost kryddost and the Parmesan like Västerbottensost Why not buy a cheese slicer too Soft cheeses in tubes can be found with shrimp and crayfish Cloudberry jam lingonberry jam Knäckebröd crispbread Tunnbröd thin unleavened bread Gingersnaps Cheesecake from Småland And finally a little off

    Original URL path: http://www.carovin.se/template3.aspx?pageID=356 (2016-04-28)
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  • Carovin - Swedish Food Habits
    like a boiled egg and perhaps Kalles creamed cod roe There are many different kinds of bread from different rye breads and crispbreads to French rolls and toast LUNCH Lunch is customarily eaten between twelve and one o clock Most restaurants are open all afternoon so a meal can always be had from 11 a m until 10 11 p m Lunch is a fairly simple meal since most people only have a break of one hour from work COFFEE BREAK Around three o clock every afternoon a coffee break is taken at all workplaces Cafés and confectioner s shops are popular meeting places and nowadays there are many Italian places featuring espresso and other Italian coffees If you visit a Swede at home you will almost always be given coffee Next to the Finns the Swedes are the biggest consumers of coffee in the world Viennese pastry cinnamon buns or cookies may be served with the coffee On birthdays and other family celebrations a coffee party is given with seven kinds of cookies and a cake The most popular piece of pastry is the green marzipan cake called princesstårta Concealed beneath the marzipan are sponge cake jam vanilla cream

    Original URL path: http://www.carovin.se/template3.aspx?pageID=357 (2016-04-28)
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