Wall shelf in Tove Nilsson's creative food studio
Welcome to Tove Nilsson's food studio! This is where the cookbook author, food stylist and farming professional lives when she's not on TV4's News Morning or appearing on Jordkommissionen with Lotta Lundgren. We peek into Tove's studio where we have a Portal wall shelf 158 cm in off-white, filled with all the kitchen necessities and more. Tove also shares a colorful recipe for winter salad.
This is where creativity breeds! Tell us about a typical day here in the studio?
- On a typical day in the studio, I come in around 9am fully loaded with bags of food to be sampled or carrying a moving truck full of props from photography. I start up with a coffee and then I pick some among all the props and put them on the shelves while a pot starts to simmer or a cake is in the oven.
Buy wall shelf 158 cm with clothes rail
We are in the heart of Skanstull. What are your top Stockholm tips?
- Oh! I would say to start the day a v-60 coffee at Pascal, or a good bun at Svedjan (also buy bread from there), or something good at Pom and Flora. Maybe stop by and check out the ceramics at Konsthantverkarna or at Erika Petersdotters keramik on St Paulsgatan. Continue to Götgatsbacken and check out Södermalm's Bookstore and then on past Tambur on Folkungagatan.
At lunch I end up at Bacchanale, Stadshotellet, Reggiev or 800-grader for a quick slice of pizza. In the summer I often sit at Babylon in Björns Trädgård.
Afternoon walk by Årstaviken and then an AW beer at Duvan or a glass of wine at Bar Ninja or Cave Nizza. If I feel like a cocktail before dinner, I go to the bar at Stadshotellet and take an "Aviation" in thin foggy happy from Bobo.
Dinner I run at Triton on Ringvägen - my constant favorite with such fantastic food and service.
Your recipes are both beautiful and creative, no doubt about it. But what do you throw together when you're alone, lazy and no one is looking?
- Haha, well then it's instant noodles or something as simple as sandwiches with cheese, ham and cucumber.
WINTER SALAD WITH BITTER LEAVES
Endive
Radiccio
Castel franco
Creme fraiche
lemon + zest
parmesan
Olive oil
Salt and pepper
First, make the dressing in the bottom of a large bowl. Whisk together the creme fraiche olive oil. Season with lemon, zest, salt and pepper.
Pick the leaves and mix with the dressing using your hands. Place on a serving platter and grate on plenty of Parmesan.
See Tove and what's happening in the studio at @Tovenilsson