Till den här sommardesserten är det viktigt att du väljer ut några färska bär du gillar som är i säsong. Just nu valde jag hallon och jordgubbar till den här sommardesserten.
Ingredienser sommardessert
4 personer
- 5 dl vispgrädde
- 250 gram hallon
- 250 gram jordgubbar
- 1, 5 msk strösocker
- 1/2 vaniljstång eller 2,5 tsk vaniljsocker
Så här gör du
- Vispa grädden hårt.
- Skrapa ur vaniljstången och blanda med strösockret och vispgrädden. (Eller blanda med vaniljsocker.)
- Skölj och snoppa jordgubbarna. Skär upp dem i mindre bitar.
- Häll upp grädden i skålar.
- Dekorera med hallon och jordgubbar.
- Servera.
- Du kan variera genom att lägga lite vaniljglass i botten också.
Recept och bild Malin Nordblom
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Jag uppskattar verkligen att man idag får besöka den här vackra ön som är fylld av ett spännande djurliv, vackra byggnader och en fantastisk natur! Här hittar man faktiskt mer än tusen olika sorters fjärilar, olika sorters fladdermöss och en massa andra djur. Eftersom man inte får gå över allt så kommer det rika djurlivet att bevaras. På ön hittar man även fik, restauranger och en bar. 
Tänk på att du inte får gå överallt på öarna, respektera det och det fantastiska djurlivet som finns här!
Tänk dig detta utrymmet med olika konstverk! 
Glöm inte att ta med dig badkläder! 
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.
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.
Perfect at the buffet, as a snack or as a main with some rice and vegetables. 
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!
This is how you make a really good cup of hot chocolate! 
I made a lamb stew for our dinner guests. I served it with some plain rice, salad and baguette. 
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. 
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. 
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! 
I have been to Wagamama in several country’s and I think it is a great lunch place. 
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. So if you are in Stockholm, I would recommend this bar for one of your nights. They also serve South European and Middle Eastern inspired food. Preferably you have the food with some cocktails! Tjoget opened up in 2012, and is runned by the two childhood friends Joel Söderbäck and Andreas Bergman. Intresting fact, they have their own ice factory so that they will have the perfect ice!
The latest restaurant in Stockholm city. Perfectly located at Biblioteksgatan so that it is easy to pop in to. 
I had the great honour to be invited to the Finnish Embassador Liisa Talonpoika’s beautiful residence to celebrate Finland’s Independence Day. 
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. 
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. 
Last week I arranged an event for Gourmet together with Mattias and Anette from Poggenpohl. It was so much fun, hard work before but it went great! !
I really like this green pea soup because it’s so nice and creamy. It only takes about half an hour to make it, and most of the time I have this ingredients at home;) Why not give it a try!
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: 
Sergey and Ivan Berezutskiy are the passionate identical twins that hosted a Food & Science Festival in Moscow the 7th-8th of November.