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.
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.
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.
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
Text and photo Malin Nordblom
Fab Foodie Swede
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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
I made some chocolate meringues the other day and topped them with some whisked cream and red currants. Every one loves this easy desert. And you can add any berries. Läs mer
Today was empanada night! These little Chilean pies. Full of minced meat, herbs, tomatoes and some cheese.
Linn Söderström and Marion Ringborg have had several pop-up restaurants at different locations in Stockholm since 2017, and now finally they have their own restaurant in the heart of Stockholm! Läs mer
The beautiful City that is famous for fish, and that it is raining most of the time. But today it’s been sunshine all day long! And I have to say that it is stunningly beautiful. It’s clean, and I’m so happy to be here! Läs mer
Perfect at the buffet, as a snack or as a main with some rice and vegetables. Läs mer
A super fresh soup where I just throw everything into my blender and it’s done!
A classic Swedish Herring sandwich works very well as a starter. You use ready made herring, or pickle it yourself according to my recipe in another post. Läs mer
This recipe was created by Anna Broms for an KitchenAid event. The Choquette’s are so delicious! Läs mer
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:
By Malin Nordblom
This is how you make a really good cup of hot chocolate! Läs mer
A really nice cocktail with some Monkey 47 gin. Totally delish! Läs mer
Checked in to Grand Hyatt in Nusa Dua at Bali. Situated just by the beach in Nusa Dua, and opposite Bali Collection (an outdoor mall ) its location is just great. Läs mer
I meet Roasauro ”Sau” del Rosario at the big food fair San Sebastián Gastronomika in Spain. Sau grew up in the food region Pampanga in the Philippines in a family of chefs spanning four generations back! Läs mer
This is a very tasty Chinese dish that my chinese ayi taught me to cook a long time ago back in Shanghai. Läs mer
Either you love it, or you hate it. According to some friends it smells really bad, but I haven’t noticed that. The fruit that grows on a palm tree in clusters is native to Indonesia but you can also find it in Thailand. Läs mer
There is 1 trillion ways to cook a pasta Bolognese. This is one of them! When I cook it this way my son loves it a bit extra! Läs mer
Dani Garcia is without any doubt one of the most influential chefs in Spain and the world. Läs mer
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
I made a lamb stew for our dinner guests. I served it with some plain rice, salad and baguette. Läs mer
A favourite place of mine when in Shanghai, this is were I buy most of my breakfast breads like Danish Ryebread, sometimes lunch and very often coffee and an almond chocolate croissant. Läs mer
This is a version of mulled wine that everyone can drink! You can make it with blackcurrant juice or non-alcoholic wine. I would use blackcurrant juice if it’s for kids at least.￼￼ Läs mer
This is so good, I recommend you to double the recipe! Or at least that is what I need to do.. My auntie always did this for Christmas Eve. If you wanna try it, here is the recipe for you.￼￼￼￼￼ Läs mer
This place is situated at Djurgården, just by Rosendal Palace. I have been a frequent visitor since the day they opened and my mother dragged me here. Läs mer
This recipe only takes half an hour to make. And for me it is great as I don’t always know that I want some mulled wine.. Läs mer
I love a nice drink, I had this the other day and here is the recipe! I would recommend it after a dinner, with some dessert or just as it is. Läs mer
There is many names for this mulled wine, spiced wine, Glühwein￼… The story about Glühwein goes back to the 15th century. And in Sweden we have proof that they drank glögg 1609. And in December it’s a must to drink some glögg. Glögg is the Swedish name for it. ￼Here is one way to do it! Läs mer
I have been to Wagamama in several country’s and I think it is a great lunch place. Läs mer
Here is a great recipe for gingerbreads, a must every Christmas in Sweden at least! And preferably with some royal icing on top! Läs mer
This is a version of butterscotch that can be made in the microwave!
Make sure you don’t double the￼ recipe, you can do it more than once instead! ￼￼ Läs mer
My friend Denise is a designer and held a little get together at the Ecuadorean Embassy in Stockholm the other day. Läs mer
For me baking soft gingerbread cake is Christmas.￼ I love how it smells all over the house when I bake this cake, and I love licking up the leftovers after pouring up the batter. The recipe is super easy if you just have all the ingredients! Give it a go!! Läs mer
A cake with icing is much more fun to eat and look at. Here some versions of how to do icing. Läs mer
Yesterday they won the prestigious prize as Sweden’s Best Cocktail bar of the year. They also became the 37th best bar in the world this year! Not bad! I know that they have a great selection of beer and wine, but I only had cocktails here as I really like a good cocktail. Läs mer
In Sweden we bake them, and eat them around Lucia the 13th of December. But we have actually eaten those saffron buns since the 17th Century. And during the 19th century they become a must when we celebrated Lucia. Läs mer
I was invited to celebrate O.P Anderson’s end of celebration tour yesterday at Tjoget in Stockholm. Tjoget is the 37th best bar in the world, and the day before they won the prize as the Best Cocktail bar in Sweden. Läs mer
I was invited by a fellow Foodie for a Christmas lunch at restaurant Fåfängan in Stockholm. And I havent been here in the winter ever so it was a new experience. Läs mer
Food Pharmacy and Lohas Vinedos invited me for the launch of the world’s most sustainable wine. With food it is today more and more possible to get all the information about were and how it is produced. Läs mer
The latest restaurant in Stockholm city. Perfectly located at Biblioteksgatan so that it is easy to pop in to. Läs mer
I had the great honour to be invited to the Finnish Embassador Liisa Talonpoika’s beautiful residence to celebrate Finland’s Independence Day. Läs mer
This works all year around, but we made some toffee just because we love them. Try this super easy recipe with just a few ingredients. Läs mer
Not my ordinary breakfast, but a breakfast for a good cause! So it is way better, to spread awareness and to hopefully get people to buy a gift card or donate money that can help people all over the world with food and supplies. Läs mer
In Sweden we call it vörtbröd, the bread is made with some beer, dark bread syrup and herbs. It taste really good together with some cheese, ham or some nice jam. Läs mer
It might sound strange, but it contains no fish! This iconic Sichuan dish is made with the same herbs as they often use for fish. You can make it in many ways, and this is my take of different recipes put together to an easier way to cook it. You normally serve it as one of many dishes, today I made a bowl just for me. I just love it! Läs mer
A magical dreamy evening, enjoying a very different Christmas buffet at restaurant Artipelag outside Stockholm. Läs mer
This cocktail is actually pretty tasty if I can say so! Why not give it a go and try it out! I love to hear what you thought about it!
- Dominika invited me for a nice Christmas party at her place together with Anette and Juha, the founders of bubbly Glöet. Läs mer