Sebs Crispy Club

Sebs Crispy Club I like to cook, eat, drink and make cocktails!
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Just got back from our 4th annual kayak & camping trip to Sweden and it be my favourite one so far. We got so lucky with...
03/08/2026

Just got back from our 4th annual kayak & camping trip to Sweden and it be my favourite one so far. We got so lucky with the weather and had an amazing time kayaking through the north of the Stockholm archipelago.

We ended up staying our 4 nights, stopping and making camp wherever looked the prettiest and cooking the food we brought along the way.

09/07/2026

Ad - Cooking perfectly wispy folded eggs in a stainless steel pan without sticking, is actually very much possible. 

For the longest time I was struggling with stainless steel, but when sent me their 3-Ply Stainless Steel Pan, I was like, alright seb, time to shine. 

Here are my top tips:

1. Preheat your pan until really hot. This might take a few minutes. If you add some water, it should dance on the surface. If it just evaporates, it’s not hot enough yet!
2. Turn down the heat, wait a moment and then add your oil or butter.
3. Now add your whisked eggs, I’m using three, which I’ve salted. I whisk mine with a fork until no whites remain.
4. Pour the eggs in, wait just a moment until the middle starts to bubble up and the edges begin to set, then pull once through the middle.
5. Now start folding the egg onto itself, following a circular motion. You’re basically pushing the egg from the center towards the edge.
6. After 5-10 seconds, you are done. The top will still be a little bit raw, but it will continue setting, and this way you ensure a light, juicy folded egg.

I’m serving my folded eggs on some toasted sourdough bread, with a nice herby salad, bagel seasoning and a sliced avocado.

I love the Le Creuset 3-Ply Stainless Steel Pan because it heats up so quickly. It also feels really premium while being super lightweight.

A new cafe opened up in my neighbourhood that I can’t get enough of 📍The lunch menu is short, simple but deliciousThe sp...
02/07/2026

A new cafe opened up in my neighbourhood that I can’t get enough of

📍

The lunch menu is short, simple but delicious

The space feels so lived in even though they just opened a few days ago

The cardamom bun is very juicy. As a Swede, I approve.

It feels like a perfect place to just spend all day, working or just chatting with friends.

Every detail, from the plates to the fabrics feel so considered

And they even have breads and pastries to go. The place is called

29/06/2026

Ad - This Asparagus & Green onion tart is so easy to make, using the Toughened Non-Stick!

You pretty much just need to toss some asparagus and green onions in a pan, cover it all with store-bought puff pastry and bake it in the oven. 

I love cooking with the Toughened Non-Stick pan from Le Creuset because 1. You can use it on the stove and in the oven (up to 260c!) and 2. the top coat on this pan releases so well, you never have to worry about anything sticking.

Here’s how you make the tart!

 Ingredients
* One large bunch of asparagus
* One bunch green onion
* 3 tablespoons vinegar (I used sherry)
* 2 tablespoons butter
* 1 sheet puff pastry
* Salt & pepper

 Method
1. Preheat your oven to 200c.
2. Set the pan on medium-high heat and add the butter and vinegar. Cook for 2-3 minutes until vinegar is slightly reduced.
3. Add the asparagus and green onions and sauté for 2 minutes, until some spots begin to char. Season with salt and pepper and turn off the heat.
4. Cut a circle as wide as the pan from the puff pastry and place it over the asparagus & onions. Fold back any edges that overlap.
5. Bake the tart for 25 minutes, until golden brown! Take out from the oven, flip onto a plate, and serve either as is or with some lemon zest, a spoon of stracciatella and pesto.

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