Handing out a price!!

SkĂ„nska Gastronomipriset, I had the honour to hand out the prize to Southern Sweden’s Biggest Star 2018, Martin Morand. Martin is an amazing pastry chef. He is a member of the Swedish Pastry Team that won Coupe du Monte Europe 2018! And soon will compete World Wide!

I look tiny😂

This was an amazing night with people that love food and drink in SkÄne (Southern Sweden)

And to represent Gourmet magazine here was an honour!

And a big bonus was that I could hang out with my friend Gunilla there!

All of the winners:

Martin Morand, Daniel Berlin Krog, Vollmers, Arilds Wine Yard, SkÄnska Spritfabriken, Thomas Drejing, Botildenborg, Vismarlövs Café & Bagarstuga and Frida Nilsson.

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Christmas at OperakÀllaren

OperakÀllaren is a very nice old classic restaurant that first opened up in 1787 in the basement of the old Opera house in Stockholm. Since then it has been torn down and a new house was built in the beginning of 19th century. It has always been a top restaurant , and yesterday I was invited to a Christmas lunch there with Huawei.

The dessert table was amazing! And I just love desserts so much!

We were in a private room situated upstairs. And I had actually never been in there!

I love the small sausages, they are called prinskorvar. Which literally means prince sausages đŸ€Ł

We eat a lot of salmon and herring at all big holidays in Sweden.

And then we have the “lutfisk” Stock fish where the dry fish has been put into lye, and then it all gets soaked in lye. And then it will get boiled. The whole procedure takes more than two weeks!

Tastes good? According to me, no. According to my colleague Tove Yes.

In Sweden we have been eating this for more than 500 years! And king Gustav the 3rd ate the fish during the whole spring apparently!

Well I stick to the rest of the food! I prefer that;)

Have a fab holidayđŸŽ…đŸ»đŸ€¶đŸŒ

/ Malin

Dona Saffron

One of the best Christmas drinks ever.

This is the very easy recipe!

Happy holidays everyone!

4 cl Vodka

2 cl freshly squeezed lemon juice

2 cl saffron sugar syrup (recipe further down)

3 cl orange juice

1 cl Aperol

Shake everything except the Aperol.

Pour into a nice glas with some ice.

Add the Aperol.

Enjoy!!

How to make Saffron Syrup;

3 dl of water

3 dl of granulated sugar

Let it simmer until the sugar is totally dissolved. Don’t forget to stir!

Turn of the heat, add 0,5 gram of saffron powder. Stir and pour up into a bottle.

You can keep it in the fridge.

The Swedish Culinary Team

Yesterday I had the pleasure of looking and cheering at the team during the hot kitchen part of the competition. I went there with Cederroth Firsth Aid Sweden. And we were a big group of supporters. No other team had as many. I hope it helped them;) At least they reached gold level yesterday!!

Frida and Sebastian.

The Swedish team consists of:

TEAM MANAGER

FREDRIK ANDERSSON

TEAM CAPTAIN

JIMMI ERIKSSON

CHEFS:

ANDERS KARLSSON

DANIEL HAYNES

HENRIC HERBERTSSON

OLA WALLIN

PASTRY CHEFS:

FRIDA BÄCKE

JOSEFIN GAUFFIN

KASPER KLEIHS

SEBASTIAN PETTERSSON

KALLE BENGTSSON

COMMIS:

SIGNE ÅBERG

SARA DANIELSEN

LOUISE WASS

MY SEGELSTRÖM

Carolina, Karin, David and I;)
Jimmi

I had the pleasure of eating the Swedish menue. And they were so worth the gold!

The starter was amazingly good, and the flavours really represented Sweden very well!

Turbot poached in grilled butter, with a variation of broccoli, turbot mousseline, preserved cucumber and lumpfish roe was the starter.

The Swedish main course was fantastic! I would love to eat it again, and again!! Fried duck breast with a mushroom from HĂ€llestad stuffed with duck ankles and duck liver. Served with cabbage pudding, cabbage puree, black wine cream and duck jos.

Milk Chocolate and Almond Bavaroise with a Herb sorbet, Hot Choux Pastry Stuffed with Almond Toffee and Yoghurt Foam and Marinated Pears.

I so hope get their gold at Thursday!! Because the food was amazing! The team very professional! So fingers crossed! Go Sweden!!

Allegrine

Danyel Couet’s Allegrine is a “french” restaurant with a Swedish touch. The name comes from Danyel’s grand mother. And she was a the one that got Danyel interested of food. The interior is spot on perfect. It has a relaxed vibe, but jet everything is just right.

The food is modern French cuisine, and you find duck A’La Orange, lobster, Cote de Boeuf, Steak Tartare etc..

For me, this is a place I just wanna come back too. Because I wanna try out the whole menue, and the place is perfect during the colder season:)

I would recommend you to book a table!

Allegrine

Kammakargatan 22

info@allegrine.se

Sthlm Food & Wine

Yesterday I was invited with some others to cook with Malin Söderström, the head chef at The Modern Museum in Stockholm. We got to make the same salad that will be served at Sthlm Food & Wine the 9 – 11 th of November. There will be a Chef’s Restaurant with different famous Swedish chefs cooking. So there will be some pretty amazing food during the fair!

Malin has been working at Michelin stared restaurants, is running the restaurant at the Modern Museum, she was the first female in the Swedish Culinary Team, she has been competing, judging, she has been writing Cook books.. Well it’s a long list!

Well we were cutting, pulling, grilling.. And when we were all done. Then it was time to eat this fab salad we had been making. Recipe will come! And the sauce was amazing! You have to try it!

A nice drink to kick of the dinner with!

Enter Sandeman by Erik Moosberg at Gondolen in Stockholm. The name is inspired by one of Metallica’s lyrics.

2,5 cl Old Invalid Port Sandmanš

2,5 cl Brandy

3 cl Raspberry sugar

3 cl Lemon

Shake with egg white, and top off with some champagne!

The drink was served at the Sandeman Porto tasting!