Cookbook

Suggested by Daniel Stedt, Chef at Pontus by the Sea restaurant, Stockholm, Sweden.
for 4 people.

• 2 big apples
• 1 vanilla pod
• 1 whole cinnamon stick
• 4 teaspoons sugar
• 2 teaspoons water

• 2 teaspoons oatmeal
• 1 teaspoon flour
• 1 teaspoon muscovado sugar
• 2 teaspoons butter

• 1 cup of cream
• 1 teaspoon vanilla sugar
• 1 gram of saffron

Peel and cut apples into cubes.  Boil them smooth with cinnamon, vanilla, sugar and  water.
Mix oatmeal, flour, muscovado sugar and butter  into a batter. Crumble it on a baking tray and bake in the oven at  175 degrees for about 10 minutes or until golden brown. Take them out and let them cool. Crumble them lightly with your hand. Whip the cream with the vanilla sugar and saffron.
Add compote in the bottom of a glass and top with crumbs and the saffron cream.


Pontus by the Sea Restaurant
The dark part of year finds this restaurant giving off Parisian vibes. Enjoy brasserie style cassoulets, grilled meat and fish, and lots of fresh seafood. All served with a relaxed warmth, in an environment that makes you forget the gloomy world outside. With the re-entry of light, we open the enormous sea view terrace and turn into a Riviera style haven.
Pontus by the Sea Restaurant
Skeppbron Tullhus 2
Stockholm