This is a great recipe, and you can enjoy eating this fluffy egg muffin just as it is. Or add a nice salad, chicken, meat or whatever you might fancy. Here is how you can make it at home:
Continue reading “Egg muffin”Egg muffin
Tag: malin nordblom
Swedish Mint Kisses
Corona, life and other things
I worked 2 days last week in the kitchen of KSLA with Gunilla and Helena. We had great fun, and cooked some awesome food!
Unreal is the only feeling I have when I think about this Covid-19. It is my mind all the time, it is the first thing I think about when I wake up and last one before falling asleep. But I try to do normal things everyday. Write, cook, answer e-mails and study with my daughter. And take long walks, without being close to anyone. Today I had coffee outside with my neighbor, sitting appart from each other..
Buttery cod in the oven
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)
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
Isaan in stockholm
Sayan Isaksson is creating food that is bursting of Thai flavours with as much local ingredients as possible. And this is just how food should be created today, we all have to use what we have around us as much as possible. Most of the inspiration at the restaurant is taken from the Isaan region in Thailand where both Sayan and some of the others chefs originate from.
