Här har du en drink med en härlig smakkombination av rom och Ginger Beer. Och som ett stort plus så är Dark and Stormy enkel att blanda ihop!
Dark and Stormy ingredienser
- 2 rejäla skivor lime
- 4-6 cl mörk rom (jag använde mig av Motörhead’s Dark Rum)
- is
- 1 dl Ginger beer
Så här blandar du ihop en Dark and Stormy
- Fyll ett glass med is.
- Pressa en limeklyfta över isen
- Häll i Ginger beer
- Toppa med rom och en skiva lime.
- Du kan även hälla i lite Angostura Bitter om du vill.
Text och bild Malin Nordblom
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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.
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!
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..
I made a lamb stew for our dinner guests. I served it with some plain rice, salad and baguette. 
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. 
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 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.. 
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. 
This is a version of butterscotch that can be made in the microwave!
A cake with icing is much more fun to eat and look at. Here some versions of how to do icing. 
Food Pharmacy and Lohas Vinedos invited me for the launch of the world’s most sustainable wine. With food it is today more and more possible to get all the information about were and how it is produced. 
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. 
Dominika invited me for a nice Christmas party at her place together with Anette and Juha, the founders of bubbly Glöet. 
This Taiwanese/Chinese restaurant is addictive! We went for some of my favourites, tossed wild vegetable and beancurd with sesame oil, string bean with minced pork, steamed pork and vegetable dumplings, string beans and spicy wontons. 
As I stay at Hotel Equatorial we had our first breakfast here. 
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. 
Except I was here in the morning at 7.30 so now it’s not a secret anymore! 
Me and Dani Garcia, one of the most exciting chefs in the world!
Joakim Almqvist started his career as a dish washer at the monastery in Vadstena, Sweden. 
The team shared their theme for the upcoming Culinary Olympics 2020, Closer. 
Bistro and bar Capitol in Stockholm is a stylish movie theater where you can have your afternoon tea while watching a movie! The concept is fantastic and I have wanted to go there since the day they opened. 
Fantastic opening of the San Sebastián Gastronomika at the Cristobal Gastronomika museum in Getaria. At the picture with some the gang from our table. Helle from Norway, Olga from Moscow and the two super chefs from the Michelin restaurant Disfrutar; Oriol Castro and Eduard Xatruch.They are also at the 9th place of the worlds 50 best restaurant!