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Peek into Camilla's Kitchen
What's in my fridge, cupboard and freezer right now, and the stories that got it there.
I'm a foodie first and a nutritionist second. If it doesn't taste good, you won't eat it, and your new, healthier routine won't stick. So I cook what I call gourmet nutrition: food as delicious as a restaurant's, made to seduce the eye.
My kitchen borrows from everywhere: Asia, South America, Sweden, the US. I shop at organic stores (Bara Bra Mat and Fram in Gothenburg, Livs Butik and Rot Butik in Stockholm), at farmers' markets, and at the kind of specialty shop where you can nerd out about French artisans raking grey salt by moonlight. I'm a total sucker for craftsmanship.
“The more ridiculous the story, the more likely I am to buy it.”
Fridge staples
Roslagsmjölk milk Organic and delicious. I always check what the nerdy baristas pour: they pick their milk for taste, and they're usually right.
Primero formaggio, Hilda Nilssons Ost A young cow's milk cheese I buy at Bara Bra Mat. It has become our breakfast staple on knäckebröd: full of flavour, but creamy.
Sour cherry yogurt, The White Moustache Handmade, and nothing beats it. I found it in New York's better grocery stores, then heard the founder speak and fell for her. She had a real fight with the FDA, who made it a huge hassle to make yogurt by hand.
Bernal olives I found them at Supermercado first, and now ICA has them too. They come in three sizes, and I like to mix them.
Chlorophyll drops, KIKI Health The last thing I drink before bed. It feels like little green scrubbers cleaning me out overnight.
“Blah – when bureaucracy stops artistry.”On handmade yogurt
Cupboard essentials
Aleppo pepper Floral and warm, but not too hot. For years it was almost impossible to find because of the war in Syria; now more of it comes from Turkish producers, and I'll take it. Fabulous on eggs or labneh.
Kontogiannis olive oil A family-owned, biodynamic olive oil from the foothills of Ancient Corinth in the Peloponnese.
Tajín Chili, lime and salt in one shake. Great on hummus or any vegetable that needs a kick, and in a Bloody Mary or a margarita.
Drinks
Iced latte, da Matteo I drink iced lattes the minute I wake up, over a mix of regular and crushed ice, because crushed ice is just more fun. The beans are from da Matteo, who buy from Guanacaste in Costa Rica, where we live. Even at home in Sweden, the world feels a little smaller.
Bone broth, Food Studio My afternoon pick-me-up: broth with coconut milk and lime, sipped like a coffee. I picked up the habit from Brodo in New York, which sells broth to go.
Hibiscus tea, Örtagubben Deep pink, tart and caffeine-free. It's also good for the heart: research suggests hibiscus can help regulate blood pressure and cholesterol (Nutrition Reviews, 2022).
Ferments
Hot kimchi, Tistevind I eat it on everything, and blend it with olive oil and a splash of water for the easiest dressing.
Snacks & treats
Asher's dark chocolate pretzels I discovered these when I was pregnant with my first son, and they're addictive: the dark chocolate, the crunch of the pretzel, the sea salt. Yum! Also great crushed over good-quality vanilla ice cream.
Pärlans chocolate caramels Old-school caramels dipped in chocolate. I love the sea salt and the liquorice; my kids steal the pistachio. The packaging and the seasonal boxes are half the pleasure.
Freezer
Organic green peas Sweet, and full of protein. They go into my pasta with bacon, cream and bone broth, into fried rice (my comfort food), or into a fast soup with shallots, broth and crème fraîche.
Patrón tequila I love margaritas, and Patrón is the tastiest tequila. Plus, when it's finished, the bottle makes a gorgeous water jug or vase (remove the label!).
So that's my kitchen. What's in yours?