Covid situationen i Sverige

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Malin Nordblom
Food and travel writer
Instagram fabfoodieswede
Blog https://thefabfoodieswede.com

In Sweden today all restaurants are open again, but there are several rules and regulations that they need to follow. If they don’t follow them the restaurant need to shut down, but most of them are first given a warning. There are inspectors going around looking at the restaurants to see that the regulations are followed.
There have to be space between the tables and the guests and no queues are allowed.
Preferably everyone should be served by the table or take away, buffets are only allowed if there are no crowds. Most buffets have tape at the floor to make sure people are keeping a distance.
People are not allowed to stand drinking or eating in bars.

The regulations also impose requirements on the food business operators to tighten up their hygiene practices and introduce specific instructions to staff on how they can work to prevent the spread of infection.

Many top restaurants are offering set menus now. And nice take aways, you can order really good food as take away.
But obviously many restaurants have big problems as they can’t have so many visitors, and even Michelin restaurants like SAV has closed down.

Hotels are open, but many of them were closed during the first months of COVID. But people are checking in at hotels again, even if they aren’t full. I stayed at a hotel 3 weeks ago in Stockholm and there were several guests from other countries. The nice thing is that most people are keeping a distance, but obviously not everyone..
The hotels are having their restaurants open again, and people are struggling to get it going again.
Public gatherings and public events with more than 50 participants are not allowed, like concerts, tivoli etc.

Some museums are open and open-air alternatives like Skansen are open, but they can not be crowded and exhibitions that are held in smaller rooms are closed. They have markings on the floor to make it easier to keep a distance at the queues, and no groups are allowed.
All lectures, screenings, studio activities and booked group shows are canceled at the museums.(the once I know)

Public transport is in operation, but people are advised to not use it if they don’t have to.

Swedes in general are good at keeping a distance, most of the time..

There is a entry ban in place for non-essential travels to the EU via Sweden until 7 July, but travel from another EU country, a country part of the EEA, UK and Switzerland to Sweden is possible.

Av Malin Nordblom

Instagram @fabfoodieswede

Mail fabfoodieswede@hotmail.com


Midsommar traditioner

Midsommar i Sverige, kan det bli mycket svenskare än så? Självklart är jul, påsk, kräftskiva och alla andra högtider roliga. Men midsommar för mig är den absolut roligaste!

Midsommar är ett firande av den längsta dagen på året, och det är nästan inget mörker alls. Och speciellt inte om du är norrut. Det är helt magiska nätter, och väldigt svårt att sova.

Min midsommar består oftast av en stor lunch med cirka 40 barn och vuxna. Alla tar med något, i år är jag snaps ansvarig. Det blir Lundasnaps, Skåne, O.P Andetson, Lagom, Snälleröds och några andra. Visste du att akvaviten måste ha minst 37,5 alkoholhalt och att den är äldre än whiskeyn, det finns dokument om den kryddade alkoholen ända från 1482!

Vi börjar med sill, nypotatis och ost. Till det öl och snaps och till det en väldans många olika sånger. För Lund är en studentstad, och här sjungs det!

Sen är det dags för dans runt midsommarstången, vi brukar få till en liten midsommarstång. Midsommarstången symboliserar fertilitet enligt många. Förr bar männen på stången och kvinnorna på ringarna.

Sedan är det dags för olika lekar som säcklöpning, bära vatten till en hink på något konstigt vis och en massa andra.

Jordgubbar och grädde, eller mjölk!! Det symboliserar midsommar så väl! Så otroligt gott!

På kvällen grillar vi, kött, korvar, potatissallad och hemmagjorda såser.

Detta är sättet jag firar midsommar på i Sverige. När jag bodde i kina så firade vi den en gång med att dansa runt en klädhängare vi klätt med blommor för vi hittade inget annat. Gissa om våra grannar tittade konstigt på oss när vi dansade små grodorna runt en klädhängare. En annan gång stod en av oss i mitten med två blommor hängandes från händerna.

Midsommar i Shanghai, roligt men inte på samma sätt som hemma. Här bodde vi på Windsor Place i några år.

Text och bild Malin Nordblom

Mail fabfoodieswede@hotmail.com

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LILL LÖRDAG

Idag firade vi att det var onsdag, sommar och varmt. Vi åt en massa gott från Melanders inne i stan. Och lika roligt som jag tycker det är att laga mat, så älskar jag att äta god mat som jag inte lagat själv. Det är en ren njutning att bara få äta! Det är ju trots allt en av mina stora favorit sysselsättningar…

Vi hade olika sorters lax, sill, goda såser, en riktigt bra mini Västerbottenpaj, nypotatis, Skagenröra, jordgubbar och lite gott alkoholfritt bubbel från Oddbird. Nu längtar jag verkligen till midsommar, stannar vi i Stockholm till midsommar så kör vi på en repris av det här!

Ha en härlig kväll!
Malin

Instagram @fabfoodieswede

Mail fabfoodieswede@hotmail.com


PACARI ONLINE CHOKLADPROVNING

Jag var med på en god choklad onlineprovning med Santiago Peralta live från Ecuador. Han grundade Pacari tillsammans med sin fru Carla Barboto 2002. Det tog dem flera år innan de visste allt de behövde veta för att producera ett hållbart choklad. Tillsammans med kakaobönderna arbetade de för att lära sig allt om bönorna, jorden och allt annat som man måste veta för att kunna producera choklad på ett riktigt bra och hållbart sätt.

Från träd till kaka

Pacari är ett certifierat ekologiskt och till viss del biodynamiskt choklad. Chokladen är helt vegansk och fair trade, och även fri från både soja och palmolja. De har fått otaliga priser för sin choklad. Men de producerar inte bara en god choklad, de tar även hand om bönderna som odlar råvarorna. Santiago är verkligen en passionerad chokladtillverkare och berättar stolt om hur de köper in råvarorna direkt från bönderna utan en massa mellanhänder. På så vis får bönderna en mycket högre inkomst, ca 2-3 gånger mer än de normalt tjänar. Och på så vis kan de leva ett mycket bättre liv med sina familjer. Bönderna, Santiago och Carla tänker också på hur man måste ta hand om jorden och kakaoträden. Och det är ju så det fungerar, allt vi tar hand om på rätt vis har ju en inverkan på jorden. När Santiago berättar om sitt engagemang för hur han och odlarna producerar råvarorna så blir jag glad! Han tänker långsiktigt och det är precis så man önskar att alla tänkte när de producerade sina varor.

Santiago Peralta

Pacari chokladen

Detta är en choklad som man ska lukta på, sen får den smälta i munnen. Eftersom chokladen är raw så smakar den mycket mer. Eftersom råvarorna inte är så processade så innehåller de massor av antioxidanter, enzymer mm.

Min personliga favorit av de jag testade var citrongräs. Den tar mig tillbaks till Asien, och den var verkligen smakrik!

Av Malin Nordblom

Instagram @fabfoodieswede

Mail fabfoodieswede@hotmail.com


YOGA MED GETTER

En helt fantastisk upplevelse. Jag har inte yogat på ett tag, men när min kompis Alice frågade om jag ville hänga med och yoga med getter så sa jag ja. Jag var ju bara tvungen. Getterna går runt och vill bli kliade i början, och det är otroligt mysigt och ett slags lugn infinner sig. Sen när man kör igång med lite mer övningar så har de vant sig vid att man är där och de lägger sig nära oss, och i vissa fall på en. De gillade verkligen Alice, hon hade getter runt sig hela tiden. Mig kom och gick de till. Jag var helnöjd och har bokat in mig på fler pass.

Ibland får man ta en paus i yogandet när getterna vill mysa. Så härligt med get yoga på Lidingö.

Det bästa av allt var att det kändes som en helt otrolig vitamininjektion. Jag var sprudlande energifylld efteråt!

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A SECRET BREAKFAST

Imorse ringde det på dörren vid halv åtta och min frukost från DoMa kom med ett bud. Och 8.15 kopplade jag upp mig och tog del av Nespresso’s Secret Breakfast som skulle varit på DoMa. Men det här var ju ett perfekt sätt att göra det på. Jag fick laga mitt Nespresso kaffe precis som jag vill ha det, och åt en helt underbar frukost undertiden vi pratade om kaffe och frukostar.

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ISOLERAD HEMMA OCH JOBBAR PÅ

En liten bildkavalkad av vad som händer när man endast håller sig hemma nästan. Jag är ju ute och går och cyklar, men försöker att hålla mig undan från att bli smittad. Jag som alltid är ute på jobb normalt sätt har helt plötsligt fått en vardag i att vara hemma med hela familjen hela tiden. Konstigt, roligt och jobbigt. Men jag arbetar hemifrån, undervisar dottern och laggar mat i massor.. Man skulle ju kunna tycka att jag skulle ha tid att rensa på vinden eller något i den stilen. Men konstigt nog har man ännu mindre tid över nu..

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Another day..

I guess that I’m not alone being very worried about the situation in the world right now. Sweden is not having any rules about people having to be in quarantine. But as I have a kid in the risk group we are avoiding people and study and work from home. It works ok, except we are getting on each other’s nerves every now and then.. But everyone just has to deal with this I guess. So I am cooking and cooking, writing recipes, blogging, cleaning.. It is worse than two full time jobs. So my routine has me taking walks everyday, play some football or do some gardening if the weather is nice. We have had some sun, and yesterday we had hail. I think hail goes with the Covid situation much better🤣

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Leonor Espinosa

Leonor Espinosa is a Colombian chef who runs Restaurant Leo and Misia. Leo in Bogota is the first Colombian restaurant to join The World’s 50 Best Restaurants list. In 2017, she was named Latin America’s Best Female Chef and that year she also received the Basque Culinary World Prize. The awards are many, but she has also studied Fine Art and is also an educated economist. Leonor Espinosa was invited to San Sebastián Gastronomika in Spain. Malin asked Leonor some questions after her appearance.


Corona, life and other things

I worked 2 days last week in the kitchen of KSLA with Gunilla and Helena. We had great fun, and cooked some awesome food!

Unreal is the only feeling I have when I think about this Covid-19. It is my mind all the time, it is the first thing I think about when I wake up and last one before falling asleep. But I try to do normal things everyday. Write, cook, answer e-mails and study with my daughter. And take long walks, without being close to anyone. Today I had coffee outside with my neighbor, sitting appart from each other..



This years trends, my guess…

With Corona everywhere, this years trend will obviously be less traveling and more Staycations. And with that in mind I would guess that we will look more at what we eat and why we eat it. In Sweden many chefs are using bean’s and vegetables that were used more frequently in the past. Some of them I never heard of before the Swedish Culinary Team started to use them. Because in favour of bad things happening everywhere, more and more people understand how important it is to eat well. We need to get full of course, but we also need to have a nutrious and well balansed diet. So eating less and less ready made food in favour of cooking at home with local or home grown produce.

Me, fully covered! This illustrates 2020 really well, but the photo is from me visiting a Parmigiano Reggiano Dairy.

Protect yourself, we will be way more hygienic than we ever been before! And I am applauding everyone washing their hands properly, and that stays home while sick. It is hopefully a trend that stays! Because sometimes you need to think a step longer. You might just be a bit sick, but someone might be very sick just because you had to get out and about with your cold! So being compassionate is a word to remember in 2020!

I think that we will grow more seeds from other countries to experience traveling in another way. Because we are all curious about different kitchens so growing those seeds at home will give us the opportunity to eat the Spanish veggies and cook Chinese food but in the comfort of our own home.

More and more restaurants will cook foreign food with local produce. A great example is chef Sayan Isaksson at Isaan in Stockholm, he is cooking Isaan Thai food with Swedish produce. And that is a great way to cook different food, with local products. Better for the environment, and for us all!

Isaan food in Stockholm with Swedish ingredients

We will also see more specialized restaurants everywhere. Because we all know about Chinese food, Thai food etc. But there will be more specialized restaurants like Yunnan food from Southern China. Many people are really interested of more local food, either it is from Jutland in Denmark, Skåne in Sweden or some remote part of Peru. We wan’t to experience a special bean, tomato or whatever it now might be!

Home bakers will be the thing this year, and we will bake with better flour and less artificial coloring. Glazing your cookies with the help of some beetroot juice, blood orange or kale. It all gives coloring in the most beautiful shades. And buying bread from bakers that are using the kind of flours they used long time ago will be even more popular! We will be buying better baked goods from our local bakers when we don’t bake ourselves!

Moving outside the cities and be able to grow your own vegetables and farm your own animals will be a big folk movement in 2020. Many people don’t wanna be as dependent of the supermarkets and others anymore. I think people in their 30’s are the biggest group here.

Eating and living in a more sustainable way is here to stay. Many people don’t buy any plastic, and if they do it has to be some kind of reused plastic or bioplastic. The good and bad things about these will come in another article. What we do see is people buying more second hand, wood, metal and other more sustainable materials.

We will drink more kinds of tea that they use in Asia for feeling better, getting cured of something, to sleep etc. We will attend tea courses, and learn a lot about this ancient tea ceremonies.

And even Angela D’Orazio from Mackmyra has created a Green Tea Whisky that soon will be launched! There will be more kinds of speciality whisky’s in 2020. And different kinds of Rom. But the biggest trend is to drink Non Alcoholic drinks.

This is my take on this years Trends. I hope some of them are here to stay!

Most herbs and roots can be used in tea.

Text and photo: Malin Nordblom

Fab Foodie Swede

If you wan’t to use the content or photos please contact:

fabfoodieswede@hotmail.com



Svinkløv Bath Hotel

Svinkløv Bath Hotel is runned by the Bocuse d’Or winner Kenneth Toft-Hansen and his wife Louise. It is located just by a stunningly beautiful Danish beach, and the hotel is finally rebuilt again after the fire in 2016 when it burnt down to the ground. I did not have the pleasure to visit before it burnt down. But apparently it looks exactly the same as before, you could never believe that this was just built. The materials they have used are solid, and it is wood everywhere. Painted in white and grey, and you get this feeling of calm when you enter Svinkløv.

The beds are very comfortable!

The room has a classic Scandinavian seaside look. And you just feel like you never want to leave, but then you look out. And you just wanna run down to the beautiful beach and have a swim. You can borrow bathrobes at the hotel.

I really appreciate a nice bathroom, and every little detail is well thought of at Svinkløv. Even the soaps are made in a sustainable way.

This is one of the best places I ever been to. Thank you for a great experience!

Svinkløv Badehotel

Svinkløvvej 593

Svinkløv

9690 Fjerritslev

Walk down and take a swim before dinner!

Text and photo Malin Nordblom

Fab Foodie Swede

If you wan’t to use the content or photos please contact:

fabfoodieswede@hotmail.com


Parmigiano Reggiano

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Cheese master Attilio All photos Malin Nordblom

A visit at Parmigiano Reggiano for a cheese lover as me is a must! Since I started to eat as a kid cheese has been one of the most important parts of my diet! As a 3,5 year old I could eat a whole cheese alone! That was actually a big part of my diet as I didn’t like much else.. Today I do, but cheese is still important! So what do they do at Parmigiano Reggiano that makes their cheese so special? Is it magic, not really. Just like Parmigiano Reggiano is the only cheese that is allowed to be called Parmesan cheese, do you actually even know what parmesan cheese is?! I didn’t until not long ago, so keep on reading and I will try to explain everything for you in a easy way! First of all, Parmigiano Reggiano the King of Cheese as it often is called has to be produced within the 10.000 km² area of Parma, Reggio Emilia, Modena and Mantova at the right side if the river Po and Bologna at the left side of the river Reno. This protected area produce milk that contains a special bacterial flora due to its environment. What the cows eats matters, and where it grows matters. As always there is many factors, and in the end we get this cheese with its special flavor, texture and it’s pale hard golden rind. Within EU Parmigiano Reggiano is a protected designation of origin, PDO. (DOP in Italian. This refers to that the cheese only is manufactured in this limited area up in northern Italy. So what do they do then when they produce this piece of cheese?

First of all there is some nice cows eating some fresh hay and grass, the milk is controlled so that it holds a certain standard. It is then delivered to one of the 330 dairies in the area. And they use around 9000 liters milk a day! The whole milk from the morning is mixed with the naturally skimmed milk of the previous evening, so that it becomes a part skim mixture. The milk is then mixed with some fermented whey.

img_6359.jpgThe pots are 1,8 meter tall and are produced in the area.

The milk then coagulates and then little granules is formed. Then the cooking process starts and the cheesy granules sink to the bottom and forms into a big mass. After resting for around half an hour the cheese mass is ready to be moved.74893032_10157657447661322_4481549196553355264_n.jpgThe big cheese mass is cut into two and then wrapped an a typical cheese cloth. It is not an easy task to move the heavy cheese! 73215222_10157657447501322_146335359750373376_n.jpgThey are then put into moulds that will give it it’s final shape. 76197486_10157657447016322_3826434381740769280_n-1.jpgThey press them down in the plastic forms. They has to stay in the plastic form for 24 hours so that the liquid will disappear. 74664641_10157657447201322_3266992952743821312_n.jpgEach cheese is given a special number with date, and its cheese dairy number. It is then moved to a ”Fascera”, a metal form. The wholes in it makes it cool down faster. After a few days the cheese are immersed in a water and salt saturated solution. This process of salting by absorbtion makes it within less than a month close the production cycle and then it starts to mature.And then they all end up in the cheese ”bank”. Each one weighs about 40 kilos and for one cheese wheel they use about 550 liters of milk. They are stored for at least 24 months. The cheese is quality controlled by a representative from the consortium and then divided in two different categories, Parmigiano Reggiano and Parmigiano Reggiano Mezzano.

An amazing fact, the cheese bank holds about 200.000 cheese wheels! And each one is worth about 500 Euros! Some of the dairies has a shop and a restaurant, we had a cheese tasting here. And I bought around 3 kilos of Parmigianno!

Photo Malin Nordblom

Fab Foodie Swede

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Thank You Parmigiano Reggiano for letting me come with you at this trip!


Culinary Olympics Swedish supporters

I just wan’t to share some of all the pictures of the people that were supporting the Swedish teams during the Culinary Olympics. It is fantastic to participate, and the teams really appreciate all the support! Norway had most supporters in Stuttgart, but Sweden had a big bunch too. And it is special to cheer for the chefs that you know and support! Well done everyone, both supporters and chefs!

Me and Karin rocking the Swedish colours
Lilian in the middle
Listening to team manager Fredrik
Fredrik Andersson, the Swedish team manager
Leading the Swedish supporters
Sebastian Pettersson from the Swedish team, with his biggest supporters. His parents!
Thilda Mårtensson, competing and cheering! One of Sweden’s most brilliant young chef’s.
Joppe and Karin
Nina, me, Sebastian and Karin
Nina the knife;)
Me, Karin, Alexander, Ola and Nina
Well, I am partly Danish;) So over and out! Have a great day!

Culinary olympics

I had the joy the visit the Culinary Olympics in Stuttgart as a guest. It was full action day and night. And to be able to feel and witness the contestants competing is amazing. The morning started with getting a nice Sweden top, and a scarf. You have to show off your colors!

So what is going on all these days, and what is it? There are around 2000 chefs competing, and I think that it is the competition with most chefs competing in the world. It is also the oldest Culinary competition in the world. There are several competitions, and some teams are competing in each category every day. Sweden had their Culinary Team that got silver, the Junior Culinary Team that won, Skåne Kulinar , Stockholm Culinary came 2nd, Team Sodexo came 3rd and Fazer Culinary Team came 4th! So it was great seeing all of them competing!

Pastry making by the Swedish Culinary Team.
Cherry glazed chocolate mousse filled with cherries and caracracalin disc, Skyr ganache, lemon curd, tonka glazed fresh cherry, white chocolate cake with cherries and almonds and a salt caramel sauce by the Icelandic Culinary Team. I wish I had another one of this!
Sweden’s starter, Baked Turbot with green pea puree falvoured woth Horseradish. White wine sauce, Vendace roe, oyster salad and turbot mousseline topped with watercress emulsion. Magical!

So I had a ticket for one dinner the night the Swedish Culinary team competed. And we shared by my table. So I got to try Iceland, Sweden, Germany, Scotland and Mexico. Unfortunately not Norway’s as they competed another day. And Norway won so it would had been fun to try it out as Sweden’s were really good. So It must have been amazing.

Skåne Kulinar, from Southern Sweden. That’s were I’m from. but I live in Stockholm. So I was holding my thumbs for both teams!

I love walking around looking at all the chefs in their kitchens. Some are so concentrated that they look like they will explode, some look up and pose and most of them just really concentrate. It is really impressive to watch them all!

Another competition is the cheese and fruit carving. I am so impressed with their skills!! Just look it!

By Malin Nordblom

Fab Foodie Swede

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fabfoodieswede@hotmail.com


Cooking, cleaning and just living. Here is some of this weeks highlights!

So another week has gone by, and I was having the luck to join my friend Anna for a cooking event with Sebastian Gibrand, Sweden’s Bocuse d’Or contestant and Global knives. The theme was Japanese Street Food and I was in charge of the dessert. Fantastic evening, and so much fun hanging out with a great gang and eat some amazing food!

Lövgren’s Coffee launched a coffee together with Regnbågsfonden – Rainbow Foundation where some of their proceeds goes to the foundation. Jonas Gardell is one of the founders and he told us about their vision. And for me it feels pretty obvious that people should have the same fundamental rights whoever they love. But it’s not like this everywhere unfortunately. So check out their foundation at

http://www.regnbagsfonden.org

I also had a blast at Stockholm Cheese Festival where I tried out so many different kinds of cheese. I am a big cheese lover, and trying out cheese that I never had before was a great Friday joy! Looking forward to the next festival!

Oat rice, steamed and polished oat! A great alternative to rice.

Paul Svensson is one of Sweden’s most interesting chefs that is really taking a stand for what we eat. So when Frebaco launched their Oat rice he had created a bunch of recipes with the oat rice. And yes it sounds strange. But it had a nice soft flavour that went down really well. I am a big supporter of eating local food. And even if I love rice (7 years in China;) this will always be in my pantry from now on! Recipes will be posted in the week!

Me and Paul at Paul Taylor’s

Me and Sonja tried out some pizzas at newly opened Giretto. This is the place where they serve rye pizza dough pizzas!

Me and my friend Nils-Holger celebrating his wife Angela at a Hollywood themed party. I was just glamorous…

I am now on my way to Stuttgart to support, cheer and cover the Swedish Team’s while they compete! Going to be a blast!

By Malin Nordblom

Fab Foodie Swede

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fabfoodieswede@hotmail.com


MSC, sustainable fishing brekkie

The other day I went on an important press breakfast at restaurant BAR in Stockholm, with MSC Sweden. It all started with a nice breakfast, followed by some important talks about the importance of choosing sustainable caught fish so that we don’t overfish our seas! Because we want the next generations to be able to eat fish too don’t we?


Chinese New Year Dinner

Since I moved to China the first time in 2002, Chinese New Year has been a part of my life. And I am a bit sad to confess that we actually celebrate Chinese New Year way more than the other New Year. I am not sure why, we just do. For my kids China will always be home just like Sweden is. And I think it is nice for them to take part of both cultures. And as you might have noticed, a big part of my heart is still left in Shanghai. Chinese New Year is also called Spring Festival or Lunar New Year and it marks the first new moon in the lunisolar calendar. The Chinese lunisolar calendar is based on cycles of the earth and the moon. The legend tells a story about the villagers that chased away a beast called Nian with red colours, noise and bright lights. So there is the reason behind everybody wearing something red for the festival and the firecrackers. Today most people don’t use firecrackers anymore as it is bad for the environment. Each year is named after one of the 12 Chinese Zodiac animals. And 2020 is the year of the rat.



Celebrating Chinese New Year

I had the honor to get invited to this years New Years Celebration at Grand Hotel in Stockholm by the Chinese Embassy. I dressed up with a touch of red and entered with my friend Mr Baijiu (Ludde). Mr Baijiu is not his name, but he is the number one importer of Baijiu in Sweden, so I have named him that. There is not much about Baijiu that he doesn’t know.


Cuca Restaurant at Bali

The outdoor area is amazing!

The number one restaurant at Bali! Luxury food to an affordable price and with a very laid back feeling in a fantastic setting. Well the restaurant seems to have it all, doesn’t it? It was a very excited me that went here to eat at my recent trip to Bali. I had tried Kevin Cherkas food during San Sebastian Gastronomika in the autumn so I had a little clue what I was up for when I was going here. And I was not disappointed.


Homemade almond paste

The almond paste we use for baking in Sweden is a bit different to the ordinary marzipan. It has some more almonds in it. And we use it frequently when we bake. Marzipan has a higher sugar content and I think this is nicer to use for baking. In Sweden I can buy a ready made one, but as I lived abroad a lot this was my saviour. Or just when I don’t have it at home and I get a feeling for baking with almond paste.

INGREDIENTS Almond paste


The Norwegian archipelago

Amazingly beautiful, stunning there is not enough words to describe the Norwegian archipelago. So calm, so clean! And the food you can eat from the sea is just so good!

So we visited Scalmarin, who are a big seafood producer, and then we went on a rib out to Restaurant Cornelius. The rib was fast, and the scenery amazing!

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Text and photo Malin Nordblom

Fab Foodie Swede

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3 sttjärniga Michelin kockar hedrar Carme Ruscalleda med en otrolig middag

Joan Roca (El Celler de Can Roca, Girona), Pedro Subijana (Akelarre, San Sebastián), Carme Ruscalleda, Martín Berasategui (Martin Berasategui, Lasarte), Jordi Cruz (ABaC, Barcelona), Elena Arzak (Arzak, San Sebastián) och Eneko Atxa (Azurmendi, Larrabetzu). Ángel León (Aponiente, El Puerto de  Santa María) var kvällens kockar.

How often does it happen that so many 3 star Michelin chefs with a team of 90 people cook a dinner for you in the same evening? I had one of the most memorable dinners ever during this dinner that was a tribute to the fantastic Carme Ruscalleda during Gastronomika in San Sebastián, Spain when I visited the big food congress in the autumn. The dinner was one of many where they invited press, chefs and other people related to the food business. The evening started with some bubbles, Sorlut oysters, caviar, and a lot of Spanish De Covap ham and cheese at the Basque Culinary Centre. And was followed by this fantastic dinner that they had prepared. Each chef had their own tribute to Carme. Elena Arzak said the following.

-We love being with her. It is incredible the affection that the whole sector has for her, the respect they have for what she has created without expecting anything in return. Thank you for being a good person, for being like a family, for being you. Cheers Carmen!

The dinner started with Ángel León’s remarkable sea bacon, and I have to say that I never had anything like it. I hope that some Swedish chef will create the same!

All the food were more than amazing as you can see. And a thing I noticed between the Spanish chefs is that they really care and love each other in a fantastic way. They are all eager to share their knowledge with everyone. Even little me;) I really appreciate it. And I think I want to sign up to learn Spanish so that I fully can take in everything they talk about during my next visit to Spain. Doesn’t it look like a piece of art?

Prawns with a vegetable gel and and ripe tomato emulsion by Eneko Atxa. Nearly didn’t want to eat it, it looked magical!

Jordi Cruz prepared a Squid nigiri wrapped with cooked tuna skin!

Truffle macaroons filled with confit quail eggs by Joan Roca, just wow!!

Lemon with a basil sauce, green beans and almonds made us all go totally quiet for a while. And Martin Berasategu had one more dessert, a ”Corazón Berry.

The dinner stopped late, and we all left with a big smile and a happy tummy. It was one sensational evening with some of the worlds best chefs. They sure are worth every star they have. And I am very impressed of the chefs that have the creativity and tastebuds to create all those magical dishes with the local produce from Spain. The country sure have so much to offer, but it was not really the same when I lived there in the beginning of the 90’s. The food scene sure have changed since then, and I would say that if you haven’t been to Spain, give it a try! It will be something you never forget!

Text and photo Malin Nordblom

Fab Foodie Swede

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By Malin Nordblom

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Möller villa

Möller Villa, or Moller Villa as he changed his name has a very fascinating story..

The old magical castle used to belong to the swedish shipping magnate Eric Möller and was ready in 1936. The Möllers were originally from Helsingborg in southern Sweden. Eric Möller was the son of the wealthy businessman Captain Nils Moller who sailed his brig ‘Osaka’ from Sweden.
After a legal argument with the Swedish and Norwegian Consulates concerning flags of convenience, Captain Nils declared himself a citizen of Shanghai.
He later removed the umlaut from his Swedish family name of ‘Moller‘.
He had two further families in Shanghai (with Alethea Stephenson and Hannah Clappison). The business grew and expanded into eight cities in China, and although the Mollers left Shanghai in 1950, their companies continued operating in Hong Kong into the 1990s. The family business was shipping and shipbuilding, and in Shanghai, the Moller portfolio included shipping lines, insurance, real estate and investment. In 1913, Eric Moller took over the family business and prospered. He had a steamboat that ran between Shanghai and Zhenjiang in Jiangsu Province, and, in the mid-1920s, decided to embark on the construction of a house for his big family – six children. The combination of a distinctly Scandinavian style with architectural references to ships throughout the house hints that Möller ( Moller)  was probably heavily involved in the design.  Eric Moller was a big horseracing fan, and the chair of the Shanghai Horse Racing Club. There is a picture at the wall of the hotel of him and Prince Charles at a race.

During the Pacific War, the house was occupied by the Japanese. Later, it housed a Kuomintang espionage agency.  The Möllers left Shanghai in 1950, soon after the communists came to power. Eric Möller died in a plane crash 1954 in Singapore, when his daughter was waiting for him. His son’s Eric JR and Ralph took over the business after he died. They also owned a stud farm, White Lodge Stud, in Newmarket in England. For more than half a century, the Moller Mansion served as the headquarters of the Communist Youth League Shanghai Branch. In 1989, the Villa was listed as one of Shanghai’s protected historical buildings. In 2001, the local Hengshan Group took it over and restored the original mansion, added several garish imitation buildings in the back, and reopened it all as a hotel in May 2002. And I stayed at the hotel, Wich was a bit exciting. I had a beautiful room, but a very poor breakfast. I have been to many happenings in the villa. And I had a very interesting evening with the architectural historian Tess Johnston in the villa. Just after the reopening.  2006, the hotel was ”closed for repairs” while in fact it was being used as the headquarters of a corruption investigation into Shanghai’s top official, Party Secretary Chen Liangyu. The villa hotel did not reopen to guests until April 2009.

At the hotel nowadays it says that Eric Moller was British, but he originally came from southern Sweden.  And my gran was married to a Moller from southern Sweden, are they related by any chance? And my granddad traveled to Shanghai when he was young.. And I lived there twice.. It’s under my skin…

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Möller and his employees in 1947

Av ©Malin Nordblom

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Two star Michelin restaurant Disfrutar from Barcelona

Oriol Castro is behind the two star Michelin restaurant Disfrutar (means Enjoy!) in Barcelona that also is at 9th place at the Worlds 50 Best, and restaurant Compartir (means sharing) in Cadaqués  together with Eduard Xatruch and Mateu Casanas. They all meet when they worked in the kitchen at El Bulli, so that explains why they are cooking this brilliant avant-garde style food. After hanging out with Oriol for some days, I have seen his curiosity when he looks at new products. His eyes light up, and he comes up with new dishes in that magical brain of his. I wish I had a film of him looking at new little beans and pine cones, he looks like a kid in a candy store. That’s why I like him so much, I love passionate curious people. So Oriol Castro and another chef from Disfrutar Giulio Gigli had been invited to Twins Science in Moscow to share how they work with creativity at Disfrutar. The future chefs of Moscoe are all eyes and ears during the hour long presentation. I spoke to some young chefs afterwards who told me they wanted to try out this more playful way of cooking in the future. And they had got so much inspiration from looking at this during the Twins Science talks. Just look at those photos, and hopefully it gives you a hint about how inspiring it was for all those young aspiring chefs!

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Restaurant Rijks and Twins Garden creates a special menu for one night in Moscow

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Langoustine, daikon and curry cream by Rijks restaurant.

Ivan and Sergey Berezutskiy from Twins Garden in Moscow invited Joris Bijdendijk and Yascha Oosterberg from Restaurang Rijks in Amsterdam to create an exclusive Eight hands dinner during a special night in Moscow. So twice the numbers of superstars in the kitchen, that is what I call a one off experience!  Läs mer




StandArt Hotel in Moscow

Checked in and Happy at this hotel inte centre of Moscow.Situated perfectly with a view over Pushkin Square. Spacious rooms with a nice own cube to sleep in. Nice and clean bathroom with toiletries from Etro. I don’t recommend hotels very often, but I really like this one. (And I am not sponsored to say it, I never am!)To use when you are out and about in Moscow!

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