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

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!


  • 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.


  • 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

Vanilla Ice cream

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!

Truffle risotto

To make this risotto, leave your truffle in the arborio rice for 3-4 days in a glas jar.

Ingredients 3-4 persons.

Time: about 30 minutes

7 dl vegetable stock

1 yellow onion, chopped in small bites

1-2 finely chopped garlic cloves

Olive oil

25 gram butter

300 gram arborio rice

2 dl white dry wine

1 dl Parmigiano Reggiano 24 months

1 piece of fresh truffle, I used a very nice Spanish truffle




1, Prepare the cheese, onion, and garlic.

2, Heat up the vegetable stock. And then let it simmer.

3, Fry the onion and garlic in the butter and some oil at medium heat. Just let them be soft. Not Brown!!

4, Add the rice at a pretty high temperature, after you have removed the truffle. Fry until the rice has a pale, golden colour.

5, Add the wine, let it simmer at medium heat. Stir all the time until it is all absorbed.

6, Add half of the Vegetable stock, keep stirring continuously and add the other half when the first liquid is absorbed. Keep stirring until all the liquid is absorbed and the rice is al dente. (about 20 minutes)

7, Stir in the grated parmesan. And some pepper and salt if you like.

Serve with some thinly sliced truffle on top!

If you didn’t plan in advance just add some truffle oil instead of normal olive oil!!

Add some stock and keep on stirring!

It should be nice and creamy!

Text and photo Malin Nordblom

Fab Foodie Swede

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Potatoes au Gratin

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!


  • 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


  • 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

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Cheese pie, the swedish way

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

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

Forgotten strawberries, elderflower curd and frozen herbs


Us Northerners are rather good at storing foods, fruits and leftovers in the freezer. 67 % of us do it. But the freezer should not be- come a graveyard for the things we do not want to consume right now, but just a stop along the way towards something tasty. Therefore, this dish has frozen forgotten strawberries and paste made from an entire lemon. Not just the juice or the zest. Läs mer

Yummie salad

The summer is still here, and what can be better than a salad, Tsatsiki and some  Baba Ghanoush.  The way to do it I’ve learned from some Lebanese friends. And it is fantastic! Here is Hanady’s recipe;

1 large or 3 Long Eggplants
1 Garlic Clove
1 tablespoon Lemon Juice
2 tablespoons Tahini
To Garnish: Olive Oil, Sumac, Parsley

Prick the eggplants with a fork and place directly on your stovetop burner. Rotate the eggplants to get an even char on all sides. When all sides are charred and the eggplant is soft remove from heat and set aside until they are cool.
Once cool, remove the skin and discard.
Place the peeled eggplants, garlic, lemon juice, tahini and salt in a food processor and blend until smooth.
Garnish with olive oil, sprinkling of sumac and parsley.
Serve with pita bread, cucumbers, carrots or cherry tomatoes

Summer cake

IMG_9137My friend brought all the ingredients to make a cake today! Because it was Emma’s nameday, and both our daughters are named Emma.

So a meringue base, whipped cream mixed with greek yoghurt, vanilla and raspberry inside, topped with whisked cream and strawberries. And some crushed dry roasted almonds.