Christmas at OperakÀllaren

OperakÀllaren is a very nice old classic restaurant that first opened up in 1787 in the basement of the old Opera house in Stockholm. Since then it has been torn down and a new house was built in the beginning of 19th century. It has always been a top restaurant , and yesterday I was invited to a Christmas lunch there with Huawei.

The dessert table was amazing! And I just love desserts so much!

We were in a private room situated upstairs. And I had actually never been in there!

I love the small sausages, they are called prinskorvar. Which literally means prince sausages đŸ€Ł

We eat a lot of salmon and herring at all big holidays in Sweden.

And then we have the “lutfisk” Stock fish where the dry fish has been put into lye, and then it all gets soaked in lye. And then it will get boiled. The whole procedure takes more than two weeks!

Tastes good? According to me, no. According to my colleague Tove Yes.

In Sweden we have been eating this for more than 500 years! And king Gustav the 3rd ate the fish during the whole spring apparently!

Well I stick to the rest of the food! I prefer that;)

Have a fab holidayđŸŽ…đŸ»đŸ€¶đŸŒ

/ Malin

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The swedish Culinary team

That won the World Cup, invited some people for some bubbles today at their camp at the Electrolux HQ.

So I gave them some Gourmet mags, had a nice time chatting with them and took this funny picture! They will soon start practising for Stuttgart 2020! Let’s hope for gold again!

The middle trophy weighs 22 kilo!

Good luck to you all!!

But Fredrik did a good job posing with it.

Swedish Christmas bread

rIn Sweden we call it vörtbröd, its a bread with beer, dark syrup and herbs. It’s a must all of December for me.

Here’s the recipe;

Makes two breads:

50 g of fresh yeast

3 dl Porter (Stout)

2.5 dl dark beer

50 g butter

0.5 dl rapeseed oil

0.5 tablespoon ground cardamom

1 dl dark bread syrup

0.5 tablespoons grind pomerans

1.5 tablespoons ground ginger

1 tablespoon ground clove

0.5 tablespoon ground cardamom

1 tablespoon salt

13.5 dl sifted rye

3 – 4 dl raisins

1, Dissolve the yeast into a bowl of porter, Beer, oil and syrup.

2, Melt the butter with the spices and salt. Allow to cool slightly before mixing it into the liquid.

3, Mix in a little flour at a time and work the dough slowly until it is soft and elastic.

4, Let the dough raise into the double-size in a covered bowl.

5, Put on the oven at 175 C.

6, Shape the two breads, and let them raise under a towel for an hour. Make sure there is no draught!

7, Bake the bread for about 50 minutes and lower the heat to 150 degrees after 15 minutes. Stick a needle into the bread to make sure it is properly baked! Let it cool on under a baking cloth

Baking ginger bread

Picture: Malin Nordblom

It’s a must every Christmas! This is a simple recipe for a homemade gingerbread dough. It only takes 10 minutes to make it!

About 200 small gingerbread figures

4 dl caster sugar

2 dl light syrup

2 dl of water

250 g butter

2 tablespoons of cinnamon

1 tablespoon of milled cardamom

1 tablespoon of milled cloves

1 tablespoon of milled gingerpowder

1 tablespoon bicarbonate

15 dl of wheat flour

How to make icing:

4 dl icing sugar

1 egg white

2 tablespoons vinegar, or squeezed lemon

Add coloring if you want!

1, Pour sugar, syrup and water into a saucepan. Boil it all and then remove it from the heat.

2, Divide the butter and put it in a bowl together with the spices. Pour the hot sugar mixture and stir until the butter melts. Allow to cool to room temperature.

3, Mix flour with bicarbonate and stir it into the batter, which becomes quite loose (it swells). Work the dough with a wood or plastic fork. Leave the dough in the fridge, covered or put in a plastic bag, 1-2 days before baking it out.

4, Bake the gingerbread cookies: Set the oven to 200 C. Use a little bit at a time – it’s always easiest. Powder the baking table with some flour and the rolling pin. Cut out the gingerbread figures with a gingerbread cutter and place on a baking tray with some baking paper at it.

5, Put the baking tray into the oven at 200 C, and bake the gingerbread for 4-6 minutes. Be careful – gingerbread burns easily!!!

Add icing if you like!

Enjoy!

Make sure the gingerbread dough is cold when you start to roll it, then it’s much easier to make gingerbread cookies. And the thinner you roll the gingerbread cookies, the crispier they get!

Gourmet

Yesterday we had a little pre reading at Bar Etable for the new Gourmet magazine.

I am the web editor, and I do a page with new gadgets in the mag.

Mushroom sandwiches by Bar Etable

So yesterday we had Louis Roederer champagne, Danyel Couet made the food and JA Sundqvist we’re handing out Riedel bottle openers with a heart!

And it was packed! And fun!!

With Jakob and Fredrik, great chefs!
Even the horse had Louis Roederer champagne!

Me, Tove our editor in chief, Lars editor and Christopher owns the mag.

Dona Saffron

One of the best Christmas drinks ever.

This is the very easy recipe!

Happy holidays everyone!

4 cl Vodka

2 cl freshly squeezed lemon juice

2 cl saffron sugar syrup (recipe further down)

3 cl orange juice

1 cl Aperol

Shake everything except the Aperol.

Pour into a nice glas with some ice.

Add the Aperol.

Enjoy!!

How to make Saffron Syrup;

3 dl of water

3 dl of granulated sugar

Let it simmer until the sugar is totally dissolved. Don’t forget to stir!

Turn of the heat, add 0,5 gram of saffron powder. Stir and pour up into a bottle.

You can keep it in the fridge.

Nytorget 6

I was the guide at a Food Tour at Södermalm in Stockholm today.

Great fun! I had a group from Norway, and I think I did pretty well even if it was my first tour I talked on all stops nearly. My colleague Gunilla did 2 of the stops.

One of the stops were at restaurant Nytorget 6. Its an international restaurant in the trendy part of Södermalm called SoFo(South of Folkungagatan) and it has a nice soft vibe. The food is Scandinavian with an Southern European touch. Today they had a nice platter with tuna, pork and lamb. And a cocktail, and Nytorget has some really good cocktails.

This it’s a perfect place to hang out at. But If you wanna eat, reserve a table! It’s normally pretty full in there during the evening. They are open from 7.30 during weekdays. And they serve some of Stockholm’s best breakfasts!

http://nytorget6.se/

Nytorget 6 is both the name of the restaurant, and the address. Pretty clever I have to say!