So due to a little virus the Bushmills Whiskey event was changed into an online whiskey pairing. Martin Jurehn was leading the event together with chef Mattias Larsson that had created the menu. So instead of Mattias cooking for me, I cooked and he enjoyed. We were 15 participants, and it was great fun meeting all colleagues again.Continue reading “Online Bushmills Whiskey tasting”
Here is another way to make a healthy morning shot. And you only need a orange or lemon squeezer, and a garlic press. No machines!Continue reading “Ginger and turmeric shot”
I love having smoothies in the morning. Sometimes I just have a smoothie and sometimes I have a smoothie and a toast for breakfast. This morning I made a mango and apple smoothie and this is what I used.
How about making a easy and delicious smoothie??
A very nice drink if you like ginger beer like I do!
Fill a highball glass with ice. Squeeze a slice of the lime over the ice. Add the ginger beer. Top the ginger beer with the rum and place a slice of lime on the rim of the glass for a garnish.
Splash some Angostura Bitter over it if you want!
Text and photos Malin Nordblom
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This is a tasty whisky cocktail. Perfect before or after a meal!
50 ml Talisker
100 ml roasted tomato juice
10 ml juice from pickled gurkins
15ml worchestershire sauce
Salt and Pepper
Celery and Olive oil foam
Mix all ingredients (except celery & olive oil) in a shaker with ice.
Then place a hawthorn strainer on top of your shaker, carefully pour the liquid from the shaker with ice into a shaker without ice. Repeat this 5 times. This is to water the drink, but also to put some air into the tomato juice.
Pour it all over a large piece of ice in a rock glass. Finish it off with the foam and a pinch of salt.
Put the oven at 150-200 degrees. Rinse and divide the tomatoes into halves. Dig out the seeds and turn them into olive oil at a baking tray, then place them with the cut side up.
Sprinkle with salt, pepper, basil and thyme.
Bake the tomatoes for about 2 hours. Then allow to cool and scale the tomatoes, run in a blender / mixer until the liquid becomes dull.
Mix 300g of celery with 500ml of syrup (50:50), then strain off the layer from the celery.
Add about 100 ml of olive oil and 200 ml of egg white to the celery sugar layer. Pour everything into a siphon and load with two (2) st cream cartridges. (Charge once, shake thoroughly, then charge 1 cartridge, shake). Allow the siphon to cool down well afterwards for best results.
I had this cocktail at Brygghuset in Fiskebäckskil, Emil Hed mixed it! And I was allowed to share it with you!
By Malin Nordblom
Fab Foodie Swede
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I make smoothies nearly every morning. And my favourite smoothie for the moment is green, and it even contains a touch of kale! I normally don’t like kale in my smoothie, so just a touch..Continue reading “Green smoothie morning”