Somrigt gott med rabarber i drinken. Men funkar såklart under alla årstider. För vem vill inte ha smak av sommar i sin drink?
Recept och bild Malin Nordblom
Mail fabfoodieswede@hotmail.com
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En sommarfavorit hemma hos oss, och roligt att bjuda på egengjord citronlemonad om man har gäster. Smaken blir godast med riktigt saftiga och goda citroner. Om du inte ska dricka all lemonad direkt så tillsätter du isen när du ska dricka den.
Alternativt så blandar du strösockret med lika mycket vatten och kokar upp en sockerlag som du sen blandar med resterande vatten och citronjuicen.
Recept och bild Malin Nordblom
Mail fabfoodieswede@hotmail.com
Instagram fabfoodieswede
Endast en kort båttur från Helsingfors också hamnar du på de vackra Vallisaari och Kuninkaansaari öarna. Förr i tiden så förvarades armens ammunition här, och några hundra personer tog hand om ön och det som förvarades här. Men ön har alltid spelat en viktig roll för den Finska, Svenska och Ryska marinen på grund av sitt läge. Och det var först 2016 som man fick åka hit och njuta av den vackra gröna ön. Hela ön är fylld av gamla byggnader och under 2021 ska Helsinki Biennale hållas här med musik, konst och en massa god och hållbar mat.
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.
Vallisaari och Kuninkaansaari ligger precis utanför Helsingfors, vid Suomenlinna sea fortress som förr kallades för Sveaborg. Det tar bara 20 minuter att ta sig hit med båt från centrum. Och från Vallisaari kan du promenera över till Kuninkaansaari på en stig i vattnet.
Här hittar du tidtabellen: Båt till Vallisaari
Tänk på att du inte får gå överallt på öarna, respektera det och det fantastiska djurlivet som finns här!
Fantastiska byggnader hittar man överallt på ön. Både bostadshus, ammunitionsutrymme, små fabriker mm.. 
Tänk dig detta utrymmet med olika konstverk! 
Glöm inte att ta med dig badkläder!
Vallisaari och Kuninkaansaari ligger vid Suomenlinna / Sveaborg. Endast 20 minuter med båt från Helsingfors. Från Vallisaari kan du promenera över till Kuninkaansaari på en liten stig i vattnet.
Här hittar du turlistan till Vallisaari
Av Malin Nordblom
fabfoodieswede@hotmail.com
Insta @fabfoodieswede
Detta är en riktigt god halloumigryta med röda linser. Jag använde mig av en halloumi och en Akkawi. Akkawi påminner om halloumi och härstammar från Palestina. Det tar cirka 30 minuter att laga grytan, och du kan äta den precis som den är eller så serverar du den med lite ris och sallad.
Recept och bild Malin Nordblom
Email: fabfoodieswede@hotmail.com
Instagram @fabfoodieswede
Jag tycker om dessa året runt, även om de är typiska för julen. Gott att äta själv, eller att ge bort.
Bild Malin Nordblom
If you wan’t to use the photos or content please e-mail me first at fabfoodieswede@hotmail.com
I den här salladen har jag både löktrav och ramslök, men det räcker egentligen med det ena. Men eftersom jag har båda i trädgården så ville jag ha med båda i salladen. Har du inte båda så ta dubbelt så mycket av den andra! Detta är en vild sallad som verkligen passar när det är varmt.
Malin Nordblom
Instagram @fabfoodieswede
Mail fabfoodieswede@hotmail.com
En helt fantastisk upplevelse. Jag har inte yogat på ett tag, men när min kompis Alice frågade om jag ville hänga med och yoga med getter så sa jag ja. Jag var ju bara tvungen. Getterna går runt och vill bli kliade i början, och det är otroligt mysigt och ett slags lugn infinner sig. Sen när man kör igång med lite mer övningar så har de vant sig vid att man är där och de lägger sig nära oss, och i vissa fall på en. De gillade verkligen Alice, hon hade getter runt sig hela tiden. Mig kom och gick de till. Jag var helnöjd och har bokat in mig på fler pass.
Det bästa av allt var att det kändes som en helt otrolig vitamininjektion. Jag var sprudlande energifylld efteråt!
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Att bjuda på pannkakor är alltid populärt, och man kan äta dem både kalla eller varma. Hemma hos oss äter vi ofta pannkakor med riven ost och rivna morötter som vi rullar ihop allra först. Och när man ätit den lite matigare varianten så får man en pannkaka med choklad, socker, grädde eller något annat gott på. Det är himla trevligt att ha lite kalla pannkakor i kylen, om man känner sig lite sugen på något.
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Detta är ett av mina favorit recept när jag bakar cookies! Så rackarns gott, nackdelen är att jag äter så mycket smet när jag lagar dom.. Har du testat, det är som en kaka i sig. Jag brukar laga cookies med choklad, butter scotch eller honey comb. Smakar lika ljuvligt vilket som!
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For English https://thefabfoodieswede.com/2020/04/22/orange-chicken/; Så otroligt gott med Orange Chicken och för mig smakar detta precis som på ett ställe vi brukade äta på i Shanghai. Det tar en stund att laga det, räkna med 1-1,5 timma totalt ungefär. Men det är så värt det. Receptet är lagom för 4 personer om man har det som en huvudrätt. Servera med ris till.
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For english, scroll down: Inlagd rödlök är något jag alltid försöker ha hemma. Det är lätt att laga, och är lika gott på sallader, nachos som smörgåsar. De håller i ungefär 1-2 veckor i kylen. Receptet är ett grundrecept, sedan kan du lägga till andra saker som Chili, vitlök och ingefära till exempel.Läs mer
Fluffigt goda äggmuffins som passar bra med en sallad, bacon eller att bara äta som de är.Enkelt att laga, och riktigt gott!
INGREDIENSER 2 PERSONER
SÅ HÄR GÖR DU
1, Värm ugnen till 200 C.
2, Blanda alla ingredienser i en skål.
3, Olja muffinsformen på sidorna, och fyll sedan med blandningen så att formen är 3/4 dels full. De sväller upp i ugnen.
4, Låt den svalna någon minut i formen innan du serverar.
Tadaa! Klart, servera till exempel med en fräsch sallad.
De går bra att frysa, och det är himla bra att ha några i frysen!
ENGLISH RECIPE
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:
Makes 2 egg muffins (1 per person)
You need
3 eggs
1 table spoon milk or cream
1 dl (1/2 cup) grated cheese. I used mozzarella and a goat cheese. But any cheese will do!
1 spring onion or Chinese scallion finely chopped
Salt
Pepper
1, Mix it all in a bowl.
2, Spray the muffin pan with oil before you add the filling, or line each cup with cup cake liners.
3, Add into a muffin / cornbread pan, just fill 3/4 of the pan. As it will puff up in the oven.
4, Put into the preheated oven for 10-15 minutes. When it is really high then it’s done. It will sink again as you remove it from the oven.
Tadaa! Serve as you like! Enjoy!
Tips from me;
Let it cool down for some minutes before you remove it with a spatula.
You can actually freeze them, it lasts about 2 months. And is very handy to have in the freezer;)
And you can add some small pieces of bacon if you want;)
Recipe and Photo Malin Nordblom
Fab Foodie Swede
If you wan’t to use the content or photos please contact:
fabfoodieswede@hotmail.com
(english below)En riktigt god sås som passar både till kalla och varma nudlar, spring rolls eller som dippa. Du kan även använda den som marinad eller stek köttet i den, min dotter vill helst dricka den.. Testa vet jag!
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I serve this with some rice, but you can as well have it as a soup. This is a favourite in my family. Läs mer
Easy to do, and most people like it! Serve with potatoes or rice, and a nice salad on the side!
INGREDIENTS 4 persons
INSTRUCTIONS
By Malin Nordblom
If you wan’t to use the photos or content please e-mail me first at fabfoodieswede@hotmail.com
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.
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.
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!
Restaurant Isaan’
Berzelii Park, Stockholm
Email info@berns.se
Text och bild Malin Nordblom
If you wan’t to use the photos please e-mail me first at fabfoodieswede@hotmail.com
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 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
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
Located by Karlaplan at Östermalm in Stockholm, with an easy access by tube or bus. Chef Anna Broms is running this homey bistro, bar and deli at Karlaplan in Stockholm. If I would advertise it, then it would be as “A living room away from home”.
Anyway, they serve great breakfasts here that suit all kinds of cravings! Sandwiches, chia puddings, Pain au Chocolate etc… and some really good coffee of course. Wouldn’t be a great breakfast location without it..
The lunches and dinners are a real treat as the menu is packed with things to choose from, but somehow I order their famous Salmon Sashimi very often. It is just so great and one of the reasons I go here.
Somehow I always manage to get a seat. But to make sure, book a table!
The place is packed with locals, and I normally always end up meeting someone I know there. With it’s relaxed living room feeling, this is a place where it is easy to end up chatting with the people at the table beside you. And as I love being a social butterfly, Broms is really my thing.
And if you meet Anna, she is one of the most awesome chefs in Stockholm.
Enjoy your stop here! And if you see me, say Hi;)
By Malin Nordblom
Fab Foodie Swede
If you wan’t to use the content or photos please contact:
fabfoodieswede@hotmail.com
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
INSTRUCTIONS
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
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!
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
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
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!
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 Sonja tried out some pizzas at newly opened Giretto. This is the place where they serve rye pizza dough pizzas!
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
One of the best things you can eat according to me. And to have them oven baked like this is a real treat!
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Danyel Couet’s Allegrine in Stockholm is a ”french” restaurant with a Swedish touch. The name comes from Danyel’s grand mother. And she was a the one that got Danyel interested of food. The interior is spot on perfect. It has a relaxed vibe, but jet everything is just right.
Enter Sandeman by Erik Moosberg at Gondolen in Stockholm. The name is inspired by one of Metallica’s lyrics.
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
Since I moved to China the first time in 2002, Chinese New Year has been a part of my life. And I am a bit sad to confess that we actually celebrate Chinese New Year way more than the other New Year. I am not sure why, we just do. For my kids China will always be home just like Sweden is. And I think it is nice for them to take part of both cultures. And as you might have noticed, a big part of my heart is still left in Shanghai. Chinese New Year is also called Spring Festival or Lunar New Year and it marks the first new moon in the lunisolar calendar. The Chinese lunisolar calendar is based on cycles of the earth and the moon. The legend tells a story about the villagers that chased away a beast called Nian with red colours, noise and bright lights. So there is the reason behind everybody wearing something red for the festival and the firecrackers. Today most people don’t use firecrackers anymore as it is bad for the environment. Each year is named after one of the 12 Chinese Zodiac animals. And 2020 is the year of the rat.
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.
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
Perfect at the buffet, as a snack or as a main with some rice and vegetables. Läs mer
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
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.
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
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.
We picked a spacious Club room with an extra corner bed where a kid or two can sleep. Breakfast is included and there is also food in the evening between 17-19 that is included in the Club area. As all hotels there is ups and downs. The big downer here is that you hear your neighbours here very well. And we woke up by the gardeners at 4 in the morning when they were rolling their big noisy carts. Not that fun. A change of room today will hopefully help. (It helped, choose a room at the top floor if you wanna sleep longer in the morning!)
The breakfast is great, it contains of a wide array of baked goods, soups, different kinds of eggs, fruit, cereal etc. And their latte is great, very important for me. The evening buffet has some Indonesian dishes that are really great, desserts, fruit and some other food. And drinks are included in the Club area too. 
There is a smaller pool area for the Club rooms that is nice and peaceful. And then there is a very big area with different pools, slides and other activities for everyone. By the Club pool you have the possibility to order lunch. I’ve had salad,pizza and wings. Totally ok. 
And by the big pool there is a restaurant that serve different kinds of food, ice cream etc. The hotel has some different restaurants if you wanna stay there and eat. There is Italian, Japanese and International restaurants to choose from. 
I would rate this as a 3-4 star hotel. A lot of things are great, but it’s not a 5. And they could be a bit more environmentally friendly. Take away small plastic bottles of shampoo etc they could have a big container at the wall in the shower instead, people could refill their water bottles for example. I would love if I could cook here to learn, as I emailed them and asked about that. But when I got here it was a no..
But all in all, very friendly staff and I am happy!
Grand Hyatt Bali
Kawasan Wisata Nusa Dua BTDC, Bali, Indonesia, 80363
Tel: +62 361 77 1234
Text and photo Malin Nordblom
Fab Foodie Swede
If you wan’t to use the content or photos please contact:
fabfoodieswede@hotmail.com
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 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
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
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
I love having smoothies in the morning. Sometimes I just have a smoothie and sometimes I have a smoothie and a toast for breakfast. This morning I made a mango and apple smoothie and this is what I used.
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. 
I have been to Wagamama in several country’s and I think it is a great lunch place.