Sugar cookies

These are perfect if you wanna decorate the cookies, or if you just wanna eat a cookie. You can use a cookie cutter to shape them, or a glass.

Annonser


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

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

fabfoodieswede@hotmail.com


Swedish semla

The season for eating ”Semla” in Sweden is here. The bun is filled with almond paste and cream. (You find my recipe for almond paste in another post) The word Semla actually comes from the Latins Simila that means flour and was in the beginning just the word for the actual bun. Läs mer










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

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

fabfoodieswede@hotmail.com

By Malin Nordblom

Email fabfoodieswede@hotmail.com

Instagram @fabfoodieswede












Wassail

This Classical Christmas drink was used to be drunk in the medieval times to be ensured that there would be a good cider apple harvest the next year. Wassail (Waes hael) is an Anglo-Saxon word and it means Good health. Make a big saucepan of it, and enjoy this nice Yule drink. And if you want, add some alcohol in the end. Läs mer