As spring unfolds rapidly in south Sweden, the AIC heads to Höllviken, a coastal suburb of Malmö, for April’s cooking experience. It’s nearly as much fun to see other people’s houses as it is to cook and eat together, and this time around we visited Karin, perhaps the most “Swedish” member of the international club I’ve met so far.
Our guide was extremely organized, using her experience with a cooking club in Japan as the role model. So we sat down for kaffe and went over the preprinted recipes together before beginning. 
Karin chose the classic svensk mat, salmon, asparagus and rice in a creamy mustard sauce w kladdkaka, the decadent, fudge-like Swedish chocolate cake which Karin says is absolutely fool proof. The meal can be made gluten and dairy free if desired, and the cake can be baked the day before, making it perfect for entertaining.
The kladdkaka was served with berries and whipped cream. Everything was scrumptious and now I have the recipes and know-how to recreate this easy and delicious meal for special occasions!
I also enjoyed another ICH walk around Historic Lund and Melissa made the trek out from Limhamn. 
I’ve done the tour so many times one would think I’d seen it all, but this time I learned about another tiny museum devoted to Esaias Tegnér a beloved writer, professor and bishop. I look forward to stopping by one day to see inside.
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