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Life in the Sticks

Hiking in Snogeholm

Cold Feet and Warm Soup

An overcast, windless morning, we packed our backpacks, laced up our hiking boots and set out to explore Snogeholm, an area located 10 kilometres north of TypeO. Spread out between the three lakes Sövdesjön, Snogeholmssjön and Ellestadssjön, the area offers ample space for outdoor activities such as birdwatching, fishing, foraging for mushrooms, gravel biking and – which we personally prefer – hiking. With several hiking trails of different lengths, we opted for the longest, the 16-kilometre Snogeholmsleden. Parking our car just east of Sövde lake, the first part of the trail runs through dense forests before reaching Snogeholm lake with views of the 1870 Snogeholm Castle. 

At halfway point, when our stomachs started to growl, we made our way to Soppverket, a small rustic alfresco eatery that Jessica Hermann runs out of her own backyard. Inviting us to gather around the fire, Hermann and her husband Andreas prepared a tomato soup over the open fire, topping it with yoghurt from nearby micro-dairy Elsekjell, roasted pinenuts and basil. Make sure to book this unique and utterly delicious dining experience a couple of days ahead of your visit.

Explore this and other tips to the region in TypeO’s Guide to Skåne and Österlen.

Photography: Federica Cappelletto and Micha van Dinther

TypeO Journal

Slow Living in the Swedish countryside. Updated every Saturday.


Foraging for Wild Garlic

A Secret Forest and Food for the Soul

We have a secret forest behind our house. It is where we go when we need to clear our heads. A short walk in our secret forest is all it takes for us to get grounded.

This week, we have needed many walks. As the world is spinning out of control, it is difficult to stay calm in the midst of chaos. There are so many voices predicting what the future holds. One voice we clearly remember from the past week is trend forecaster Lidewij Edelkoort, who had this to say in an interview with online design publication Dezeen. ”It seems we are massively entering a quarantine of consumption where we will learn how to be happy just with a simple dress, rediscovering old favourites we own, reading a forgotten book and cooking up a storm to make life beautiful.” Read the full interview here.

Today’s much-needed walk offered a beautiful surprise – a reminder of life’s simple pleasures. There, among the dead leaves and broken branches on the ground, the first leaves of wild garlic had penetrated the soil. The first sign of a new season to come. 

As they say, soup is good for the soul. Tonight, we will be eating wild garlic soup.

Wild Garlic Soup

1 large potato
2 tbsp vegetable stock
5 dl water
40 g wild garlic
1 dl double cream


1. Chop the potato in large pieces.

2. Cook the potato in water and stock until tender.

3. Add the wild garlic and cream and puree.

4. Season to taste.

TypeO Journal

Slow Living in the Swedish countryside. Updated every Saturday.


Apple Harvest in Hunnestad

Apples, Deer and a Lost Ladder

Since leaving the city and settling down in the countryside, life has changed dramatically in many ways. One of which being highly sensitized to the changing seasons, the incredible amount of work that goes into the production of the food that we eat. This year, on a mild and sunny afternoon, we decided to attack the apple tree. Still without a ladder, but with dexterity and bravery, we managed to harvest 60 kgs in no time at all.

The delicious bright red fruit, carefully transferred to our old Dutch apple crates and placed in the back of the car to be taken to our local distillery and juice factory. Sövde Musteri, housed in an industrial building, likely from the turn of the previous century, will wash, juice and distil our apples into delicious alcoholic and non-alcoholic liquids, to be enjoyed all winter long.

Back at home, we got to work on our signature apple crumble – somewhat of a staple in our weekend diet plan during autumn and spring (when the apples are replaced by rhubarb from the garden). The recipe is found below.


4–5 cooking apples

3 dl all purpose flour
1,5 dl caster sugar
0,75 dl brown sugar
150 g butter
pinch of salt
pinch of cinnamon


1. Preheat the oven to 225°C.

2. Peel and core the apples, then quarter and cut in to slices. Tip into an ovenproof baking dish.

3. Place the ingredients for the crumble in a bowl. Mix and rub in with your fingertips until it resembles an even crumb texture. Then cover the fruit with the crumble mixture.

4. Bake for around 20 minutes, or until golden and cooked through.

5. Serve with Swedish coffee and vanilla ice cream.

TypeO Journal

Slow Living in the Swedish countryside. Updated every Saturday.



Gamla Lundavägen 418
271 91 Ystad


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