Cure/ate by Ida Strandlund

12/08/2024

💜
It’s hot and it’s crowded, taking a dip is like swimming in a soup. But I still must admit, I love August so much, it being the first month of fig season helps.

09/08/2024

Lately.
Smoked fruits, upside down onion bake, flowers and veg of the season, fig carpaccio, lamb, sea, mountains etc.

03/08/2024

Art by accident…when making zucchini pasta and ending up with
🥐 🍓 🗼

29/07/2024

♥️
Not everyone knows that beetroots are summer veggies. Because they grow underground it’s easy to bunch them up with other root vegetables that are ready closer to fall. But now is the time to go for it!

Also, don’t miss out on eating the leafs, they are delish! Since beetroots contain a lot of oxalic acid make sure to have some sort of milk or other calcium rich addition though. The calcium binds the acid and makes it easier for the body to get rid of, so you don’t have to end up with kidney stones. If you’re going for the leafs you can dip the in cream before frying, sprinkle with a little salt and pop in the salad, on the burrata, on the pasta…anywhere! Everywhere!

💜

27/07/2024

Sunshine, smiles, food and wine. 🌸
The summer is well on its way here in Mallorca. Most people are spending their days in horizontal position during the day, on a beach, by a pool or on a boat. The evenings are balmy and enjoyed around a table, feasting with friends and family.
Well, not me of course ☺️ I spend my days at the markets and my afternoons preparing those feasts to be enjoyed in the balmy night. And I love it. Cooking is a form of creative expression and I’m so happy i get to call it my job.
I had time to myself in the mirror today and noticed how not sun kissed I am👻 But there will be time for out-door games for me as well, later in the year. Now is the time to look after my clients and to make sure they have the best possible experience, sitting down in the evening to enjoy the balmy night.

14/07/2024

All the colours. 💜🌿🌼
Tahini yoghurt, preserved lemon, marinated & grilled cauliflower, seeds, chili.
Yum yum!

11/07/2024

🍑🍑🍑

07/07/2024

🍉🍉🍉My favourite watermelon salad🍉🍉🍉

Simple feta, watermelon and mint salads are great. But adding a few more ingredients really takes it to the next level
Tapenade (olive paste) adds depth and umami, same goes for the preserved lemon that also contributes with salt, acidity and a flowery🌼 touch. Basil, because to boogies so nicely with mint and the molasses is just wonderful on most things.
Tapenade keeps in the fridge for a a couple of weeks so you can make a batch and put on cheese, in stews, as a dip, on sandwiches in pasta etc.
First time I tried a bit of preserved lemon I didn’t quite get it. But once I used in food the addiction started to form. If you don’t want to make your own (as it takes a couple of months for them to get really good) buy a jar, use very little each time. They keep for forever (as long as you don’t stick anything dirty in the jag and keep it air tight)
Pomegranate molasses, if you don’t know about this sour, sweet and fragrant sirup already you’re in for a treat. Use on everything from desserts to salads as well as in marinades for meat etc.

Black olive🖤, preserved lemon 🍋, herbs, herbs🌱 , herbs🌿, feta🏺, & pomegranate molasses ♦️.

02/07/2024

I’m interested in food and everything connected to it. And when I say everything I mean everything; from growing the produce 🥬 and its health benefits to sustainability and presentation. Hand in hand with the latter goes caramics.

In low season, when there isn’t much private chef or catering work I focus on getting creative in other areas. Last couple of winters I’ve been getting back in to ceramics.

I’ve been creating with clay on and off since I was about 14 (if we don’t count troll-dough of course 😉 then the starting point would be somewhere around 3years).
This year I tuned to creating plates and vessels for food. There will be more of them here but we’re starting with this, a behind the scenes pic and a proper starter (photo by ) in the shape of a burrata with white, black pepper strawberries and basil oil, tucked in on one of my crochet bowls. All individually shaped and inspired by my Swedish grandmothers. 🤍

02/07/2024

As a private chef, I bring a world of flavors to your doorstep, creating a bespoke dining experience tailored to your tastes and desires. Whether it’s a romantic dinner for two, a family feast, or a gathering with friends or colleagues, I’ll craft a menu that suits your occasion.
Get in contact for a sample menu for your event.
To get inspired, follow the link in bio to visit the website and blog.

01/07/2024

Summer things.
I’ve spent the day getting rid of that Sahara dust from both terraces and inside of the house. Everything had an ochre patina to it after last weeks dirty rain. This afternoon the sky opened up and a clean shower came to help wash the mud down the drain. Now I dare say I’m properly ready for summer. Shrimps on the barbie, beach side picnics, sundowners on the terrace and balmy nights. Bring it on! Well, sundowners for my clients, you’ll find me at the barbie chucking em shrimps on 😉🦐

Photo by 🤍

28/06/2024

🌿 As a chef, my passion lies in working with local and organic produce. There’s something truly special about the vibrant flavors and freshness that come from supporting our local farmers. Cooking with these ingredients not only enhances the taste of every dish but also promotes sustainability and a healthier lifestyle.
🌱🍅🥕

Photo by 🤍 at the beautiful , who has their own veggie garden, the peak of luxury in my opinion! 🥬

25/06/2024

Nibbles anyone?
It was a cloudy day which was perfect for the 60 guests who had gathered on a roof terrace overlooking Palma to celebrate to beautiful Alex’s bday.
First out was a welcome snack and then more followed…
It was such a privilege to get to do the food for this 2day celebration. Wishing you the happiest year ahead Alex, and many more to come 🥂

18/06/2024

Gildas; skewers of olives, anchovies, peppers and white anchovies.
In the background; local manzanilla olives, and roasted almonds flavoured with foraged rosemary from the tramuntana mountains. Part of the welcome snack for last weeks birthday fiesta. 🫒

17/06/2024

Local and organic, Tramuntana rosemary roasted almonds.

16/06/2024

Last weekend…
Manchego quiche with slow baked sobrasada.

30/05/2024

17/05/2024

Canapes, Wine and connection 25th og May with and I.
Welcome!
Link to tickets in bio

09/05/2024

Çılbır inspired breakfast, the yoghurt was substituted for sheep’s kefir, mixed with dill, lemon and a little garlic. Poached eggs became boiled and boquerones added. Aleppo on top. Yum!

30/04/2024

🎼Sound on if you love cheese🎶

New starter on the menu; burrata with baked strawberries and artichoke. Seasonal and delish.

28/04/2024

Yesterday I catered for at the Palma boat show. This was my third year in a row and I love doing this event, so much fun! There’s now a post on the blog about the canapés I served this year. Enjoy!

27/04/2024

“In Dahab, Egypt - Land of sand and camels. Dreaming of the freshness of fruits”

Flicking through my visual journal to find a blank page. I want to paint something for and my upcoming event on the 25th of May. (More about that soon, but save the date! 😉)

A week or so ago I posted a photo of these strawberries that I had in my camera roll. I remember painting them, the temperature had reached 52C in Dahab and everything wilted. Finding anything green, or red for that matter, that didn’t look like it had seen its best days ages ago, was impossible. I painted strawberries and watermelons. Sweet fruit is the best after long days in salty waters.
I spent a few months in Egypt that time, freediving in the Red Sea and the exploring the Sinai dessert. Now counting the days till salty days followed by watermelon here in Mallorca. The strawberries are already in season though!

25/04/2024

Gray days… We don’t have too many of them here in Mallorca. Maybe that’s why I feel it extra much when the mountains outside my kitchen window disappear in a milk white fog. It’s so unexpected. I instantly start whining about the cold. I try to catch my sunshine-spoiled-self though, to remember how lucky I am to be able to live here. It’s been a journey and a half, around the globe and back, but now I actually live in paradise. To be honest, these cold and rainy days come very sporadicly. And paradise flowers and trees need water. And the people living in paradise sometimes need indoor days. And granola!
So I stayed in, and I made granola.
If you also need granola, feel free to use the recipe on the blog. (Link in bio)

24/04/2024

Anyone else hoping that was the last cold bump and that summer is on its way now?
Photo by

22/04/2024

Put on some relaxing music and whip up the tastiest crackers in the world. They are good for your tummy too. Recipe on the blog. Link in comments or follow the link in bio.

18/04/2024

Strawberry season is starting and since sharing is caring; here you go 🤍 My all time favourite:
La gitana 🍓
A fluffy dream made of berries, rose, mascarpone and merengue.

Full recipe on the blog:

http://cureate.eu/la-gitana-the-gypsy/
Or follow the link in bio

Enjoy!

16/04/2024

Canapé season is upon us! I’m not sure why spring is for canapés. Is it because of graduations? Or people wanting to mingle more? The excitement of sunshine and warm long days making us want to savour all the flavours? I have no idea but they are heaps of fun making!
Recipes will be up on the blog in a couple of days. First a brief presentation of the participants;
Say hello to dill pickled cucumber with everything spice.

11/04/2024

Spring is in the air,
Vignarole, an Italian favourite is the perfect food for this time of year. Recipe on the blog (Cureate.eu/blog or follow the link in bio).

10/04/2024

New blog post (cureate.eu/blog or follow the link in bio) about foraging form the sea and that feeling of returning home.

31/03/2024

Cheers Big Ears!
Frozen wild flowers, perhaps the easiest and also the prettiest way to decorate your drink in spring? Mallorca is full of edible flowers at the moment. Making ice cubes with them is a beautiful way of preserving them for those summer cocktails in the shade. But actually why wait, pick some flowers now and you’ll be able to enjoy a floral Easter Sunday drink in a few hours.
There’s a new post on the blog about this too.
Cureate.eu/blog (or use the link in bio) 🍹