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
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Gong Bao Ji Ding

Or The English name, Kung Pao Chicken. Kung Pao Chicken is one of my favourite dishes from China, and when you cook it make a lot, because it is hard to stop eating;)

It’s a Sichuan dish. The name comes from Ding Baozhen that was called Kung Pao. He used to serve this dish, and people started to call the dish after him.

Ingredients;

900 grams (2 pounds) of chicken breasts, or legs. Cut into small cubes.

2,2 dl (1 cup) of fried peanuts

4 spring onions, the white part. Cut it into small bits.

8 dried chilli peppers ( or as many as you want, it’s according to your taste.

Cooking oil

2 teaspoons Sichuan pepper

A pinch of salt

!!!If you are using Sichuan peppercorn powder, add it along with the deep-fried peanuts.

When frying the Sichuan peppercorn, use low heat and be patient. Over-fried Sichuan peppercorn brings a bitter taste!! Ok?!?

Marinating

a small pinch of salt

4 tsp. dark soy sauce (for coloring)

2 tbsp. Rice wine

4 tsp. cornstarch

The Mixed Sauce

1tablespoon dark soy sauce

2 tablespoons of light soy sauce

a small pinch of salt (around 1/2 tsp.)

5 centimetres (2 inch) of grated ginger

2 tablespoons chopped green onion

4 garlic cloves, finely chopped

4 tsp.cornstarch

2 tablespoon vinegar

4 tablespoons water

3-4 teaspoons of sugar

Cut the chicken into little square bits. Transfer the chicken to a large bowl and marine it with salt, soy sauce, cooking wine and cornstarch.  

Cut the spring onion into thin slices, and slice the ginger and garlic.

Heat up the oil in the wok until hot, add the chicken cubes. Fry until all of the chicken cubes begin to change color.

Transfer the chicken cubes to a plate for a while. Add Sichuan peppercorn and dried chili pepper, and fry until aromatic. Add the garlic, ginger and half of the scallions. Quickly fry to mix well.

Add the chicken again.

Stir the sauce, and then pour it in and mix with the chicken in the wok.

Fry until the sauce is well coated. Mix with the remaining leek onion white sections and fried peanuts. Finished!

Serve with rice.

I used Chili flakes in this one. Because my daughter doesn’t think it’s spicy then;)

Soulfood Sthlm

Is run by Fanny who is making all this absolutely fab food. And on the plus side it is all healthy! Gosh how perfect.

Yesterday Alexander had an event at Marbodal kitchen in Stockholm and Fanny had made all the food.

We had different puddings, soup, rice etc..

This cilantro sauce was so good! And I’m not even a big cilantro fan! How weird is that!?!

Indian waffles with saffron, different sauces and edible flowers.

Sweet Soulpotatoes:)

Vegan mango lassi as a dessert! Yummie!

So now I am just waiting for Fanny to move on and make a cook book! Preferably in English too! If not I just have to translate it for you all;)

https://www.soulfoodsthlm.se

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!!

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!

Restaurant Selma

I meet Magnus Pettersson’s mother Monica in Stockholm the other week, and promised her to try and visit Magnus restaurant Selma in Copenhagen.

So I brought my danish best friends there for lunch. It’s a very relaxed atmosphere at the restaurant, even if it was packed when we were there for a Saturday lunch. But we got a table directly!

The most interesting smĂžrrebrĂžd was the tartar with breadcrumbs, seaweed and amaranth. It takes a Swede to come up with that idea;)

And the salmon was very good with poached egg, kale and capers. I could have done with less kale though…

SELMA

RØMERSGADE 20

1362 COPENHAGEN

DENMARK

CVR   39 31 78 42

CONTACT

+45 93107203

HELLO@SELMACOPENHAGEN.DK

At Hernö Gin

Up North in Sweden there is this Brewery making gin that just get’s all these prizes all the time! I went there with a nice group of people to try out their gin and see their factory.

The table was set nicely!!

Calle made us some delicious food!
Lamb😋

Served with a gin cocktail by Emil Åreng

Thanks! Great visit!! Your distillery makes wonders!

Kierstin, the first distillery machine Hernö gin had.