SOCIAL
THE INS TAGR AMME R @cashewkitchen
WE’RE FOLLOWING AGNES GÄLLHAGEN, 31, A FOOD BLOGGER AND PHOTOGRAPHER FROM STOCKHOLM, LIVING IN PITEÅ, SWEDEN
How would you describe your cooking style? Vibrant comfort food. I lean towards plant-based foods because I love the colours, textures and possibilities that come with plants. I love to make simple ingredients shine by not overcomplicating recipes.
What’s your favourite Swedish dish? Råraka is a recipe that uses just two ingredients: potatoes and salt. Raw potatoes are roughly grated and massaged with salt, which releases the starch, before being fried into a kind of potato pancake. It’s crispy, salty, soft in the middle and delicious with a dollop of sour cream, seaweed, caviar, red onion and fresh dill.
How did your blog, Cashew Kitchen, come about? I started my first food blog in 2013, when I had just dropped out of art school and needed a new creative outlet. I wanted to make and share something that would actually affect people and have a positive impact on their daily lives. Sharing the plant-based recipes that I cooked for myself daily seemed like the obvious place to start.
WHO AGNES IS FOLLOWING
@plantbasedbythess Thess’s plant-based cooking is really free and creative in a way that makes you want to head straight for the kitchen.
@willfrolicforfood I love this food and lifestyle account, and the generosity with which Renee writes about certain topics.
@panaceas_pantry Jade has stunning pictures of the most drool-worthy vegan treats. I save every one of her posts for future testing.
@mynewroots Sarah has been a big inspiration for me since I started. She has a wealth of knowledge and I love her down-to- earth approach.
Where are your favourite places to eat out? In Piteå, my favourite restaurant is the pizzeria Kiosken. It’s run by one of my friends and serves the best seasonal sourdough pizza. In Stockholm, I like to get breakfast at Pom & Flora, coffee at Café Pascal, okonomiyaki at MamaWolf (their silky tofu with chilli sauce is a must) and, for special dinners, I like to go to Växthuset, which has a fancy plant-based tasting menu.
Where’s on your culinary wishlist? I’ve wanted to go to Copenhagen for years. I love the combination of modern food and beautiful design. A completely different trip on my wishlist is rural Japan. I’m intrigued by the tea ceremonies, miso-making and daily rituals.
NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL 129
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