Årets Kock Foodtruck

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Årets Kock Foodtruck är just nu ute på turné med tidigare vinnare av Årers kock. Idag var de på Norrmalmstorg och Jimmi Eriksson som var Årets Kock 2016 stod för maten, och hade hjälp av Anders Isaksson.

Jimmi och Anders langade ut grymt god mat från Foodtrucken!

Jag åt deras Miso och honungsglaserade röding med inlagd kålrabbi som var fylld med färskost och gari, inlagd kålrot, kronärtskocka, tapioka i rostad kålbuljong, kål, broccoli, sojamaynäs, forellrom och sen var allt toppat med ett strössel på Panko, citron, sesam, kimchi och brynt smör.

Foodtrucken är ett samarbete mellan Årets Kocks ägare Arla och Spendrups och är ute på turné den 11–17 september i Stockholm, Göteborg och Malmö. Alla måltider säljs till förmån för Bris, för att stötta det viktiga arbete de gör.

Turnéschema

Stockholm
Fredag 11 september, Jimmi Eriksson (Årets Kock 2016) – Norrmalmstorg
Lördag 12 september, David Lundqvist (Årets Kock 2018) – Odenplan
Torsdag 17 september, Tomas Diederichsen (Årets Kock 2011) – Norrmalmstorg 

Malmö
Måndag 14 september, Peter J Skogström (Årets Kock 2006) – Stortorget 

Göteborg
Tisdag 15 september, Martin Moses (Årets Kock 2019) – Drottningtorget
Onsdag 16 september, Gustav Trägårdh (Årets Kock 2010) – Järntorget 

Lunchservering 11:30 – 14:00 och middagsservering 17:00 – 20:00.

Vilken underbart god takeaway jag åt på bänken på Norrmalmstorg.

Av Malin Nordblom

Fab Foodie Swede

fabfoodieswede@hotmail.com

Insta fabfoodieswede

FINSKA PINNAR

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Ett klassiskt svenskt recept på småkakor, som av någon anledning heter Finska Pinnar. Jag har försökt hitta en förklaring till namnet, men vet faktiskt inte varför. Det kanske var någon från Finland som hittade på receptet?

Finska pinnar ingredienser, ca 15-20 stycken

  • 200 gram rumsvarmt smör
  • 1/2 dl strösocker
  • 4,5 dl vetemjöl
  • 4 bittermandlar som du river fint
  • 2 msk sötmandelspån
  • 3 msk pärlsocker
  • 1 äggvita

Så här gör du

  1. Blanda smör, strösocker, och vetemjöl för hand eller i en matberedare.
  2. Blanda i den rivna bittermandlarna.
  3. Lägg degen i en burk i kylen i 30-60 minuter.
  4. Sätt ugnen på 200 grader.
  5. Rulla ut degen till små ”pinnar” på ca 5 cm och lägg på en plåt med bakplåtspapper.
  6. Blanda pärlsocker och mandelspån.
  7. Vispa äggvitan och pensla pinnarna.
  8. Strössla över pärlsocker och mandelspånen.
  9. Baka i mitten av ugnen ca 13-14 minuter.
  10. Låt svalna på galler.

Recept och bild Malin Nordblom

Instagram @fabfoodieswede

Mail fabfoodieswede@hotmail.com

MINTKYSSAR

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Jag tycker om dessa året runt, även om de är typiska för julen. Gott att äta själv, eller att ge bort.

Mintkyssar ingredienser

  • 3,5-4 dl florsocker, mängden beror på hus stor äggvitan är
  • 5 droppar pepparmintolja
  • 1 äggvita
  • 50 gram mörk choklad

Så här gör du

  1. Använd en elektrisk visp för att få äggvitan fluffigt vit.
  2. Häll det mesta av florsockret och pepparmintsoljan. Blanda, det ska bli ganska fast, men tänk på att det ska gå att spritsa ut. Häll i mer florsocker om det behövs.
  3. Fyll spritspåsen med massan och spritsa ut runda plattor på ett bakplåtspapper.
  4. Låt dem torka i minst en dag i rumstemperatur.
  5. När de är torra så smälter du choklad i ett vattenbad. (koka upp lite vatten i en gryta, sänk till medeltemperatur och ställ en annan gryta ovanpå vattnet med chokladen i. Rör runt ibland tills allt har smält, tänk på att vattnet inte får koka och komma i chokladen!)
  6. Fyll en spritspåse med choklad, och tryck ut små droppar på varje platta.
  7. Låt det torka, förvara i en burk eller påse.

Bild Malin Nordblom

If you wan’t to use the photos or content please e-mail me first at fabfoodieswede@hotmail.com

Buttery cod in the oven

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Easy to do, and most people like it! Serve with potatoes or rice, and a nice salad on the side!

INGREDIENTS 4 persons

  • 4 cod fillets, if frozen defrost them in the fridge first. I usually take them out the night before. You can use any white fish.
  • Butter, about 100 gram (1 cup) or as much as you like. There should be enough to drizzle on top of your fish and potatoes / rice!
  • 1 onion, cut in slices
  • 1/2 lemon (optional)
The baking tray is from Swedish Kockums Jernverk.

INSTRUCTIONS

  • Heat up the oven to 175 C (350 F)
  • Add some butter in your baking dish, and put the cod fillet on top.
  • Sprinkle some salt on top, the sliced onion and the rest of the butter.
  • Leave in oven for about 15 minutes, make sure it is totally cooked but don’t let it overcook as is gets all mushy and falls apart.
  • Drizzle some lemon juice on top of you want before serving!

By Malin Nordblom

If you wan’t to use the photos or content please e-mail me first at fabfoodieswede@hotmail.com

Restaurang Isaan

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Krabbröra med Karma crackers, helt fantastsikt gott!!

Sayan Isaksson lagar mat som är full av smaker från det Thailändska köket, men tillagade med mestadels av svenska råvaror. Och det är precis så mat ska lagas idag. Man kan ta inspiration från andra länders kök, men använda sig av vad vi har lokalt! Sayan har tagit inspiration från Isaan regionen i Thailand där både han och många av de andra kockarna är födda. Men även från Chiang Mai och Bangkok.

Laab av gammal ko och grönt.

Sayan Isaksson har haft Michelin restauranger, vunnit guld med det svenska kocklandslaget, lagat Nobelmiddagar och mycket annat. Så det var med stor förväntan jag åt här första gången. Och jag har sedan dess hunnit med ett antal besök.

Sayan Isaksson

Men förvänta dig inte någon kokosmjölkssås, här är istället rå Thai streetfood i en miljö med kristallkronor. Det är Rock’n roll thai! På helgerna spelas jazz och soul, och drinkarna är ljuvliga och försvinnande goda. De har även öppet för frukost men det har jag inte hunnit att äta ännu, men deras brunch åt jag med glädje. Perfekt att prova på en massa olika rätter, men spara utrymme för dessertbordet för det är så himla mycket gott där!

Isaan’s dessertbord
Min väninna Petra och jag
Shaved ice med lakrits och hallon

Restaurant Isaan’

Berzelii Park, Stockholm

Email info@berns.se

Isaan in Stockholm

Text och bild Malin Nordblom

If you wan’t to use the photos please e-mail me first at fabfoodieswede@hotmail.com

Vanilla Ice cream

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Sometimes I have cream in the fridge that is about to expire. Then I make some ice cream. And for this recipe you don’t need an ice cream machine. (But it works as well if you do have one) Enjoy, and do try some before it is totally frozen!

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Svinkløv Bath Hotel

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Svinkløv Bath Hotel is runned by the Bocuse d’Or winner Kenneth Toft-Hansen and his wife Louise. It is located just by a stunningly beautiful Danish beach, and the hotel is finally rebuilt again after the fire in 2016 when it burnt down to the ground. I did not have the pleasure to visit before it burnt down. But apparently it looks exactly the same as before, you could never believe that this was just built. The materials they have used are solid, and it is wood everywhere. Painted in white and grey, and you get this feeling of calm when you enter Svinkløv.

The beds are very comfortable!

The room has a classic Scandinavian seaside look. And you just feel like you never want to leave, but then you look out. And you just wanna run down to the beautiful beach and have a swim. You can borrow bathrobes at the hotel.

I really appreciate a nice bathroom, and every little detail is well thought of at Svinkløv. Even the soaps are made in a sustainable way.

This is one of the best places I ever been to. Thank you for a great experience!

Svinkløv Badehotel

Svinkløvvej 593

Svinkløv

9690 Fjerritslev

Walk down and take a swim before dinner!

Text and photo Malin Nordblom

Fab Foodie Swede

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

fabfoodieswede@hotmail.com

Jerusalem Artichoke soup

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This is my favourite soup! And I always make a lot of it, normally I have a sandwich with it. But I didn’t have that at home..

Recipe for 3-4 persons

INGREDIENTS

8 Jerusalem Artichokes, about 500 grams (1,1 pounds or 17,6 oz)

2-3 shallots

3 dl of vegetable stock (1,3 cup)

2,5 dl of cream (1 cup)

INSTRUCTIONS

Peel the Jerusalem artichokes, and cut into pieces.

Peel and slice the shallots.

Then you sweat them.

When that is done throw it all into your mixer. Swish!!

Add the cream, and let it all simmer for some minutes.

Dinner is ready!

2,

3,

5,

6,

Recipe and photo by Malin Nordblom

Fab Foodie Swede

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

fabfoodieswede@hotmail.com

Potatoes au Gratin

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How about a creamy cheese sauce with some tender potatoes to go with some nice tenderloin, chicken or what ever you like. I always serve with a green salad on the side. And don’t forget to use some nice cheese on top!

INGREDIENTS 4 persons

  • 750 gram potatoes (1,65 pounds) If in U.K. or the States, use Russet potatoes or Idaho. In Sweden use Ratte or Amadine if possible.
  • 2 medium sized yellow onions
  • 2 garlic cloves
  • 5 dl heavy cream or cooking cream (2 cups) You get the best result with heavy cream!
  • 1 dl full fat milk (0,45 cups)
  • 150 gram cheese, at least (I normally mix a mild cheese with some Parmigiano Reggiano or some other mature cheese)
  • 50 gram butter
  • Salt and pepper

INSTRUCTIONS

  • Heat up the oven to 225 C. (400 F)
  • Peel the potatoes
  • Slice the potatoes thin, I use a mandoline or my mixer.
  • Peel and cut the onion into thin slices.
  • Grate the cheese.
  • Sweat the onion, and squeeze in the garlic after awhile.
  • Add everything into a cooking pan and let it cook for 10 minutes. Stir carefully so it won’t get burnt in the bottom. Add the salt and pepper after awhile.
  • Then pour everything into a baking dish, and sprinkle the cheese on top.
  • Bake for about 30 minutes!
  • Voila! It’s done!

If you double the dish, you get the best result using two baking dishes!

By Malin Nordblom

Fab Foodie Swede

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

fabfoodieswede@hotmail.com

Culinary Olympics Swedish supporters

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I just wan’t to share some of all the pictures of the people that were supporting the Swedish teams during the Culinary Olympics. It is fantastic to participate, and the teams really appreciate all the support! Norway had most supporters in Stuttgart, but Sweden had a big bunch too. And it is special to cheer for the chefs that you know and support! Well done everyone, both supporters and chefs!

Me and Karin rocking the Swedish colours
Lilian in the middle
Listening to team manager Fredrik
Fredrik Andersson, the Swedish team manager
Leading the Swedish supporters
Sebastian Pettersson from the Swedish team, with his biggest supporters. His parents!
Thilda Mårtensson, competing and cheering! One of Sweden’s most brilliant young chef’s.
Joppe and Karin
Nina, me, Sebastian and Karin
Nina the knife;)
Me, Karin, Alexander, Ola and Nina
Well, I am partly Danish;) So over and out! Have a great day!

Mama Ma Lin Fried Chicken With Green Peppers

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This is a dish that is supposed to be done with pork, but most of the time I use chicken instead. The first time I did it with chicken was because they didn’t have any pork in my little shop in Shanghai when I lived there. Since then I must have cooked the dish at least a 100 times with chicken, so I suppose we are just used to it… This is one of my kids favourite dishes.

Ingredients for 4-5 persons if you eat it as a full meal.

500 gram chicken filet

100 gram salted peanuts with no shell

3 egg whites

80 gram of cornstarch (or 16 tsp.)

2 decilitre chicken stock

4 teaspoons rice wine

4 teaspoons Chinese soy sauce

1 scallion the white part

1-1,5 teaspoon of ginger powder

1-2 thinly sliced garlic

3 teaspoons of white sugar

1 green pepper seeded and cut into little pieces

0,5 -1 Chili flakes

1, Cut the chicken into little pieces.

2, Beat the egg whites and mix with 60 gram of corn starch.(12 teaspoons)

3, Add the chicken, mix it and set aside.

4,Mix the stock with 4 teaspoons of cornstarch, rice wine, soy sauce, scallions, ginger, garlic and sugar. Set aside.

5, Heat some vegetable oil in a wok or a big frying pan. Add the chicken and stir fry for a minute to seal in the juices.

6, Remove, drain and set aside.

7, Pour out the oil and reheat the wok.

8, Add the green peppers and fry them for a minute. And then you add the chicken.

9, Stir the sauce to blend it and add it to the wok.

10, Add the peanuts and chilli flakes.

11, Let it all boil until the chicken is done.

Remove and serve as a dish with noodles.

Or serve it as one of many dishes.

Enjoy!

By Malin Nordblom

Fab Foodie Swede

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

fabfoodieswede@hotmail.com

Cooking, cleaning and just living. Here is some of this weeks highlights!

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So another week has gone by, and I was having the luck to join my friend Anna for a cooking event with Sebastian Gibrand, Sweden’s Bocuse d’Or contestant and Global knives. The theme was Japanese Street Food and I was in charge of the dessert. Fantastic evening, and so much fun hanging out with a great gang and eat some amazing food!

Lövgren’s Coffee launched a coffee together with Regnbågsfonden – Rainbow Foundation where some of their proceeds goes to the foundation. Jonas Gardell is one of the founders and he told us about their vision. And for me it feels pretty obvious that people should have the same fundamental rights whoever they love. But it’s not like this everywhere unfortunately. So check out their foundation at

http://www.regnbagsfonden.org

I also had a blast at Stockholm Cheese Festival where I tried out so many different kinds of cheese. I am a big cheese lover, and trying out cheese that I never had before was a great Friday joy! Looking forward to the next festival!

Oat rice, steamed and polished oat! A great alternative to rice.

Paul Svensson is one of Sweden’s most interesting chefs that is really taking a stand for what we eat. So when Frebaco launched their Oat rice he had created a bunch of recipes with the oat rice. And yes it sounds strange. But it had a nice soft flavour that went down really well. I am a big supporter of eating local food. And even if I love rice (7 years in China;) this will always be in my pantry from now on! Recipes will be posted in the week!

Me and Paul at Paul Taylor’s

Me and Sonja tried out some pizzas at newly opened Giretto. This is the place where they serve rye pizza dough pizzas!

Me and my friend Nils-Holger celebrating his wife Angela at a Hollywood themed party. I was just glamorous…

I am now on my way to Stuttgart to support, cheer and cover the Swedish Team’s while they compete! Going to be a blast!

By Malin Nordblom

Fab Foodie Swede

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

fabfoodieswede@hotmail.com

Cheese pie, the swedish way

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In this recipe I have used a Swedish cheese called Västerbotten cheese that is a hard cows milk cheese with a little bit strong flavour. You can use Gruyere, Parmesan or a mature cheddar if you can’t get hold of the Swedish Västerbotten cheese. Västerbotten is actually a region in northern Sweden where they produce this cheese

Sidor: 1 2

Celebrating Chinese New Year

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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.

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3 sttjärniga Michelin kockar hedrar Carme Ruscalleda med en otrolig middag

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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

Franciane Tartari

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‪Franciane Tartari came 3:rd in last years Pastry chef of the year competition in Sweden, she was head pastry chef for the Culinary Team of Luxembourg, she has won the International Sugar trophy and currently works as head pastry chef at the Castle Terrace restaurant in Edinburgh. I asked Franciane some questions: Läs mer

Wine and Cook books

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I just love reading and flipping through cook books with a glass of Shiraz Rose wine. (Thanks Nina for this little treat❣️) This is one of my favourites, and it always make me think of an old neighbour in Shanghai. My Lebanese super chef friend Lina.What are your plans for the weekend?