Bocuse d’Or

Just before Sebastian Gibrand and the swedish team took of for the Bocuse d’Or final in Lyon I was lucky to be invited to taste the Swedish dishes.

The food was magical! And it looked fantastic!

I’m so happy for them that they got a silver! Congratulations! ⭐️⭐️⭐️

So here I give you a photo bonanza from their last practise in Sweden before taking off to Lyon.

What a gang!!!

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Chinese New Year

So it is now the year of the pig. We celebrate the Chinese New Year every year with a nice dinner at our house.

Photo Malin Nordblom

I am not chinese, but my daughter is. And I lived there for nearly 7 years. So that’s why;)

This year I made 6 different dishes, and it took me a day to prepare. Chinese food is all about cutting it all into little pieces and mixing it with ginger, Chili and garlic. And other little things;)

I will add lot’s of recipes at the blog.

So what should you drink with the food?

This year I had the best paired wine with the food ever. Two different kinds of Stoneleigh from New Zealand.

I actually preferred the Chardonnay with the food. It was a perfect match! But my husband liked the other one better. I will stock up with the Stoneleigh Latitude Chardonnay because it’s the best wine I ever had with the Chinese food. And I have 16 years of experience of chinese food and wine;)

The food I make is just a little bit spicy, the Shanghai style of cooking. I did make a Sichuan dish too, and I still loved the Chardonnay with it. The wine is very rich and well just buy it, trust me!

The Wild Valley Sauvignon Blanc was a good one too, but more on the sweet side. I had this one with fish the other night and it was perfect!

So just stay updated on my blog, and I will give you all those recipes to go with the wine!

Enjoy!!

Gong Xi Fa Cai🎋

Anise Chicken

This is a very tasty Chinese dish that my chinese ayi taught me a long time ago back in Shanghai.

And I always cook it for our Chinese New Years celebrations.

You need the following:

4 chicken filets, cut into small pieces

4 table spoons cornstarch

8 Star anise

2 egg whites

Soy sauce

Salt

1, You mix the egg whites with the cornstarch and anise.

2, And then you add the chicken to it.

3, Wait for some minutes, then put it into the wook and cover with water.

4,Let it simmer for some minutes.

5, Then wash it in a drainer.

6, Next, add oil to the wook and fry it all for 2 minutes.

7,Add some water, and 5-6 tablespoons of soy sauce.

And some salt, not to much!

And a spoon if sugar!

Let it simmer for around 5 minutes.

Done!

Serve with some noodles, or just eat it as it is.

It’s pleat!

So what is a Semla? In Sweden everyone eats it during spring time. Its a traditional Swedish Fat Tuesday Bun. Its made out of a flour wheat Bun that is flavoured with cardamom, then filled with whipped cream and almond paste.

But at It’s Pleat H&M’s cafe they have now made a new more healthy version of it. (but they also have the real Semla)

One is the overnights Oats with almond paste and cardamom. This was my favourite! And then there is a raw ball with almond and cardamom that is totally vegan.

Very interesting new concept. And I am looking forward to try out the Freak Shake next time.

Smoothies

It is one of my favourite morning drinks. I always make them during the week. One of the reasons is that I want my son to eat fruit. So I just throw them into a smoothie. Another reason is that until 3,5 years ago I lived in Shanghai opposite a wet market, where I bought nice fruit everyday for smoothies and just to eat.

So my favourite smoothie is one with banana and raspberry. I just do like this;

Smoothie for 1 person, one big glas

1 banana

1 dl raspberry, fresh or frozen

1/2 dl orange juice

1/2 dl yoghurt

Mix it all, and pour it into a glas.

If you have leftovers, then you can pour it into ice cream moulds. It is a perfect snack!

The Future of food & drink

A new exhibition at Spritmuseum in Stockholm. About what we can eat and drink in the future. And how we can do it in a sustainable way.

A very interesting exhibitions, that is so important! Because everyone needs to change their way of eating and drinking. It’s about future visions, health trends and climate-friendly cuisine.

Spritmuseum – Djurgårdsvägen 38-40
http://www.spritmuseum.se

Beef Broccoli

This is such an easy recipe, and jet it tastes so good!

INGRIDIENTS;

500 gram lean sirloin steak, thinly sliced

2-300 grams broccoli florets, and one sliced carrot

4 tbsp of Lee Kum Kee Premium Oyster Sauce

2 tbsp Cooking oil

Follow these steps;

Photo Malin Nordblom

1, Marinate the sirloin steak in 2 tbsp of Oyster Sauce

2, Blanch the broccoli and carrot for 2 minutes, and then drain it. (Blanch, boil 2 minutes and then rinse with cold water quickly and then drain it)

3, Stir fry the beef for 2 minutes

4, Add the vegetables and 2 tbsp of Oyster Sauce and let it cook for 2 minutes.

5, Serve with rice or noodles.

Photo Malin Nordblom