tag:blogger.com,1999:blog-65550179160212256152024-03-13T18:26:53.241+01:00Tove NilssonTove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-6555017916021225615.post-80068277818186975272016-04-19T17:37:00.000+02:002016-04-19T17:39:52.630+02:00RAMEN - Japanska nudlar & smårätter!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Ramen - Japanska Nudlar & Smårätter / Natur & Kultur</td></tr>
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Nu är den äntligen ute i hyllorna! Min senaste bok, Ramen - japanska nudlar & smårätter. En bok jag velat göra i flera år och äntligen kändes det som att det var rätt tid för den att komma ut! Jag har varit en ramen-addict i flera år och har ständigt varit på jakt efter ramenhak så fort jag åkt utomlands. Det finns inget så gott och beroendeframkallande som en skål het buljong toppad med sojabrässerad fläsksida och löskokt ägg.<br />
Fantastiska matbilder av <u><a href="http://www.rolandpersson.com/">Roland Persson</a></u> och grym form och miljöfoto av Jonas Cramby.<br />
I boken hittar man självklart recept på just ramen, alltså buljong med nudlar och god topping men även japanska smårätter, okonomiyaki och gyoza. Spring ut och köp!<br />
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<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
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Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-66838872059339518922016-04-19T17:21:00.002+02:002016-04-19T17:21:38.647+02:00Mingelmat!<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Foto: Charlie Drevstam</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Foto: Charlie Drevstam</td></tr>
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Jag och <u><a href="http://www.drevstam.com/">Charlie Drevstam</a></u> gjorde ett jobb för Damernas Värld. Mingelmat var uppdraget! Rostad blomkål med citron och forellrom, brillat savarin med aprikosmarmelad, biff med rostad jordärtskocka och örtmajonnäs.<br />
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<tr><td class="tr-caption" style="text-align: center;">Foto: Charlie Drevstam</td></tr>
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<br />Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-57704502411228291032016-04-19T17:06:00.000+02:002016-04-19T17:10:28.762+02:00Soda, Lemonad & Snacks!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Tyska upplagan av Soda, Lemonad & Snack</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Foto: Wolfgang Kleinschmidt</td></tr>
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Hemjäst soda, kombucha, ginger beer, lemonaden och friterade snacks. 2014 kom min bok Soda, Lemonad & Snacks ut på Natur & Kultur. Nu finns boken översatt till tyska, holländska och engelska!<br />
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<tr><td class="tr-caption" style="text-align: center;">Foto: Wolfgang Kleinschmidt</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Holländsk & Brittisk upplaga av Soda, Lemonad & Snacks</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Andra upplagan av Soda, Lemonad & Snacks / Natur & Kultur</td></tr>
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Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-52816843481005171642016-04-19T16:54:00.000+02:002016-04-19T16:54:48.087+02:00Vin med adress! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
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Jag och <u><a href="http://www.rolandpersson.com/">Roland Persson</a></u> fick nöjet att tolka texter om vin i Alf Tumbles senaste bok, Vin med Adress. Ett frosseri i snygga råvaror! Smaker och dofter i vinerna illustreras i fotot med hjälp av råvaror och rekvisita.<br />
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<tr><td class="tr-caption" style="text-align: center;">Vin med Adress / Alf Tumble / Natur & Kultur</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1OvB53W_UDjO3_Y2EedEjjIoMqWKOIJLV6mLBfB_Wrx7aBg81PdHSDhHtlVTSyyO_U8ZndLuwcpzBG6qdWYaFNXcAhawY4nGMe_tOf2hwSC_EVfUmUyuCOvTP0g40jxOi04G7HUDAQA/s1600/vin_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1OvB53W_UDjO3_Y2EedEjjIoMqWKOIJLV6mLBfB_Wrx7aBg81PdHSDhHtlVTSyyO_U8ZndLuwcpzBG6qdWYaFNXcAhawY4nGMe_tOf2hwSC_EVfUmUyuCOvTP0g40jxOi04G7HUDAQA/s640/vin_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A4DW5Z6xlqcrpGJOCF1h4bdBgU7Iu5D_RuwpuEmWU2ElXIe5PvtAeIW1iLHIlk4QHVhxm5hNsyK6EvRxJ-gFLP5hLHBVleAavHjvf_nxm69O2tTjBt7fFA5HLmg1wztGBZEWFT8stME/s1600/vin3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A4DW5Z6xlqcrpGJOCF1h4bdBgU7Iu5D_RuwpuEmWU2ElXIe5PvtAeIW1iLHIlk4QHVhxm5hNsyK6EvRxJ-gFLP5hLHBVleAavHjvf_nxm69O2tTjBt7fFA5HLmg1wztGBZEWFT8stME/s640/vin3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcd14BwP5_W8yGXHU5bywIxZUEB26jWSH4mkr4imS7rMI5ujDC41Y_hP5Crj3zuOGpGnLYo0ZFoFENaVqk6M85p9Vsu054UPGiwwHrwMVp46FKwCmZqjOrN1E_7Fmoy2nPyd6kRzq47dc/s1600/vin4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcd14BwP5_W8yGXHU5bywIxZUEB26jWSH4mkr4imS7rMI5ujDC41Y_hP5Crj3zuOGpGnLYo0ZFoFENaVqk6M85p9Vsu054UPGiwwHrwMVp46FKwCmZqjOrN1E_7Fmoy2nPyd6kRzq47dc/s640/vin4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
</tbody></table>
</div>
Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-21051669191901411932016-04-19T16:44:00.001+02:002016-04-19T16:44:39.097+02:00Za'atar, curry, ras el hanout & five spice!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IcWSpQno5Hlpv1_h8LGVX-HiZDBSzSJKCzjg4KOcFo8GXjxU45DcoCdPjBTxy0izYjuU-HX_0AmdSxdcE2_1x3gdFxmy_44oF6xEcP09gETxuqcOTU2t_1o-4SZj_uHvH1Ys-gWI7B4/s1600/tove_bruchetta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IcWSpQno5Hlpv1_h8LGVX-HiZDBSzSJKCzjg4KOcFo8GXjxU45DcoCdPjBTxy0izYjuU-HX_0AmdSxdcE2_1x3gdFxmy_44oF6xEcP09gETxuqcOTU2t_1o-4SZj_uHvH1Ys-gWI7B4/s640/tove_bruchetta.jpg" width="462" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Lennart Weibull</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTayeNTpJYUkgvL9TlN5oiR4HriWtIIGhy8YaEcP_hUAyj_dkIvJ2dI5Dy4Hz8dflPPpRpnyK_8dXWpKjrv-lNgONXfYbdnSVfLz7P-_4Oytjwed1WVsJXIDbmcqJQY-xfEVM9Sucosg/s1600/Kryddor_bild.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTayeNTpJYUkgvL9TlN5oiR4HriWtIIGhy8YaEcP_hUAyj_dkIvJ2dI5Dy4Hz8dflPPpRpnyK_8dXWpKjrv-lNgONXfYbdnSVfLz7P-_4Oytjwed1WVsJXIDbmcqJQY-xfEVM9Sucosg/s640/Kryddor_bild.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kryddor för Gourmet</td></tr>
</tbody></table>
Bruchetta med yoghurt, grillat lamm och za'atar, anka med five spice, lök och avokado med curry, bönor och mangold med ras el hanout och gyoza med shichimi togarashi. Jag och fotograf <u><a href="http://www.lewei.se/">Lennart Weibull</a></u> gjorde i senaste Gourmet ett jobb med kryddblandningar.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ylYA-wMQoysCsFVcPDxCyXVjwLqmFTFwDn1jhQq3Ck1-jN1-7q-PinTSpufxEHTScIvNJEOhMjt5jWhuN2glzjoXvKYyDo_kHToxCD09M74jcQ-8WIcCGNowXgQCjp385szMfucqsHs/s1600/kryddor4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ylYA-wMQoysCsFVcPDxCyXVjwLqmFTFwDn1jhQq3Ck1-jN1-7q-PinTSpufxEHTScIvNJEOhMjt5jWhuN2glzjoXvKYyDo_kHToxCD09M74jcQ-8WIcCGNowXgQCjp385szMfucqsHs/s640/kryddor4.jpg" width="462" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Lennart Weibull</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmW1bubunJTuT8xmrFeVTleFCk97ShMAPckOYL6fwVE5PCzILkQsQn8ro1o0HMp3QlTTlwiDR3Tn6kkyiKAAqAusUPMne6gzYbbcRdU3Wp3S7uFLF5BFcqoKdD-DbiKDmy4B07Ha8mU0/s1600/kryddor_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmW1bubunJTuT8xmrFeVTleFCk97ShMAPckOYL6fwVE5PCzILkQsQn8ro1o0HMp3QlTTlwiDR3Tn6kkyiKAAqAusUPMne6gzYbbcRdU3Wp3S7uFLF5BFcqoKdD-DbiKDmy4B07Ha8mU0/s640/kryddor_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Lennart Weibull</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAfRJenVtivU4SgR9xywhtCc3XtMc1QWL8Pff4bRR1p0ZyJMt71_8xU5j99EWdGRrb4qvbmi3RUA5zrvGpMV2IhJQUTQbEQPheSUrv6EfnRavfwsD0LMFLkJ1sR1C54YEa18a6wNvhYM/s1600/kryddor+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAfRJenVtivU4SgR9xywhtCc3XtMc1QWL8Pff4bRR1p0ZyJMt71_8xU5j99EWdGRrb4qvbmi3RUA5zrvGpMV2IhJQUTQbEQPheSUrv6EfnRavfwsD0LMFLkJ1sR1C54YEa18a6wNvhYM/s640/kryddor+3.jpg" width="462" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Lennart Weibull</td></tr>
</tbody></table>
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<br />Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-32875825273115890102016-04-19T16:28:00.000+02:002016-04-19T16:28:05.209+02:00Styling - Allt om Mats Stora Kokbok!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiog3WxLQJlBmjBNG30HkxG3xvw_Z2WTahjKZJ_CpKphfc9FBf2Xgan1Uu7JMFeZ3WdJMsERoxmwgoqbcJ7c0hMF6i0ra0BrbIZ-1Yzer7mMI_9nhPk0fhha34K4KeZsN_P5rGiKkT2l9I/s1600/aom_matochvin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiog3WxLQJlBmjBNG30HkxG3xvw_Z2WTahjKZJ_CpKphfc9FBf2Xgan1Uu7JMFeZ3WdJMsERoxmwgoqbcJ7c0hMF6i0ra0BrbIZ-1Yzer7mMI_9nhPk0fhha34K4KeZsN_P5rGiKkT2l9I/s640/aom_matochvin.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Charlie Drevstam</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXJC8OvRiODkp0lTgHOpyu-Vmej5O99Ab3A8V2UaZX5arYGWUFVR-U9-BTIfnxnjzLysSzhut_jk7PDwcqIBm7mxuOeuiqoFTWs3zkdG3TrzH22gdP6BnC_VFzmI-bbwLlGV3f_UWkFs/s1600/omslag_AOM.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXJC8OvRiODkp0lTgHOpyu-Vmej5O99Ab3A8V2UaZX5arYGWUFVR-U9-BTIfnxnjzLysSzhut_jk7PDwcqIBm7mxuOeuiqoFTWs3zkdG3TrzH22gdP6BnC_VFzmI-bbwLlGV3f_UWkFs/s640/omslag_AOM.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Charlie Drevstam</td></tr>
</tbody></table>
Jag och <u><a href="http://www.drevstam.com/">Charlie Drevstam</a></u> fick i uppdrag av Allt om Mat att styla och fotografera omslagen till Allt om Mat & Vin samt Allt om Mats Stora Kokbok.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomwfbwcLRl2LXyDwIm96FRBt2HTKJQ9_i80e7Dd3SJO3dUAXncCMTt-K5R_iyZJ4RTAxobx7mF0QXdEJqEdo78WZWLeWPlp41ZA4UkwqRQrz4GAXyLMF8RGT0qw-AieJUL5qxygSum_o/s1600/aom_omslag1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomwfbwcLRl2LXyDwIm96FRBt2HTKJQ9_i80e7Dd3SJO3dUAXncCMTt-K5R_iyZJ4RTAxobx7mF0QXdEJqEdo78WZWLeWPlp41ZA4UkwqRQrz4GAXyLMF8RGT0qw-AieJUL5qxygSum_o/s400/aom_omslag1.jpg" width="322" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0y0oj05LS5jt2IACCHh7wdNlbfvmODj6F2aa6O1bNmI0dK420dYRux_C7Zo0imlC_fruwtVFVMd6XnPyrRIHYUq7HEjjAfSqPIUePxZjI1tfFjhawfFPsUgPRP9WFiruRX-5Tjw8pIY/s1600/aom_omslag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM0y0oj05LS5jt2IACCHh7wdNlbfvmODj6F2aa6O1bNmI0dK420dYRux_C7Zo0imlC_fruwtVFVMd6XnPyrRIHYUq7HEjjAfSqPIUePxZjI1tfFjhawfFPsUgPRP9WFiruRX-5Tjw8pIY/s400/aom_omslag.jpg" width="350" /></a></div>
<br />Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-233194574012736662016-04-19T11:01:00.000+02:002016-04-19T11:01:32.162+02:00Antipasti!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCRJ1eJ6oEIpkhHe3RmX1iTHrTe94vzLiay8MqtAU5r5VwHa1X1-edoQGftkq6CPwYYTGzLpzakMgUSvRbmPzkCZw9R1JZIZFQ5jh50uWWPdEykvJeyDj-NYT7iDipaRnRZyHLAwbhAo/s1600/Tove+Nilsson+for+Gourmet+03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCRJ1eJ6oEIpkhHe3RmX1iTHrTe94vzLiay8MqtAU5r5VwHa1X1-edoQGftkq6CPwYYTGzLpzakMgUSvRbmPzkCZw9R1JZIZFQ5jh50uWWPdEykvJeyDj-NYT7iDipaRnRZyHLAwbhAo/s640/Tove+Nilsson+for+Gourmet+03.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJTUR8klgrHDvs74vb93PzgM2iSpUdgu2pQmgVBmZgYzgM2ykQFF3ikLD5X7uTDfRSxeztAWgVFxPj3jq_X_SLBlvtizPpb9is6Haahfgg-KEqlmbPA1-lLj-4amqAbxsOMbhsYIu33s/s1600/antipasti_bild.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJTUR8klgrHDvs74vb93PzgM2iSpUdgu2pQmgVBmZgYzgM2ykQFF3ikLD5X7uTDfRSxeztAWgVFxPj3jq_X_SLBlvtizPpb9is6Haahfgg-KEqlmbPA1-lLj-4amqAbxsOMbhsYIu33s/s640/antipasti_bild.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Antipati för Gourmet</td></tr>
</tbody></table>
N'duja på rostat bröd, kroketter fyllda med ris och skinka, crostini med pumpa och rostad lök, tonfisk med friterad kalvbräss och kokt tunga med örtolja! Jag och <u><a href="http://www.rolandpersson.com/">Roland Persson</a></u> gjorde ett italienskt jobb för Gourmet.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnAG4qq0Zwiw_dyOyF1CI9P6aXpIY4GX76YsloiFEcLbLjm6xxQTBlhF4GdBlz5r1JKKG918c8X6JBpwqQDDtAK45ggiJcHsvN1SvlwxzaBTGiOVtVY322GxnJYSMzjJhJddk5LrE0uE/s1600/Tove+Nilsson+for+Gourmet.06.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnAG4qq0Zwiw_dyOyF1CI9P6aXpIY4GX76YsloiFEcLbLjm6xxQTBlhF4GdBlz5r1JKKG918c8X6JBpwqQDDtAK45ggiJcHsvN1SvlwxzaBTGiOVtVY322GxnJYSMzjJhJddk5LrE0uE/s640/Tove+Nilsson+for+Gourmet.06.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
</tbody></table>
<br />Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-83263571108408936272016-04-19T10:52:00.002+02:002016-04-19T10:53:12.032+02:00Bröd, insekter, alger och ogräs - framtidens klimatsmarta mackor!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWn87YP5oRlegRM1OZ8PQ6LmQQnGjHSnUt53B8mEeGARG5pEzA7a1YbX5cs6E4bdMIodFI3i9ROYtZAdch1CZCsi33_P5m3MEcC-Q2W1XOR4oiviOY4RgbKwEa9fjBZSbjUh4VC9RWq6M/s1600/Ska%25CC%2588rmavbild+2016-03-14+kl.+15.33.05.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWn87YP5oRlegRM1OZ8PQ6LmQQnGjHSnUt53B8mEeGARG5pEzA7a1YbX5cs6E4bdMIodFI3i9ROYtZAdch1CZCsi33_P5m3MEcC-Q2W1XOR4oiviOY4RgbKwEa9fjBZSbjUh4VC9RWq6M/s640/Ska%25CC%2588rmavbild+2016-03-14+kl.+15.33.05.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Carl Kleiner</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oAYjgA-Gqj2pvK265cEj31aMHCVBYf9OK-OocOIirb9HxdktBKhcRxgLEyid6DMcBm638JUhJhDwMh2pMuNH3yTgL2HxyYj_l5qePPFAMWmiF_T3WYrLBGOisuBeasUj1x817ijFhtw/s1600/Ska%25CC%2588rmavbild+2016-04-19+kl.+10.49.17.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oAYjgA-Gqj2pvK265cEj31aMHCVBYf9OK-OocOIirb9HxdktBKhcRxgLEyid6DMcBm638JUhJhDwMh2pMuNH3yTgL2HxyYj_l5qePPFAMWmiF_T3WYrLBGOisuBeasUj1x817ijFhtw/s640/Ska%25CC%2588rmavbild+2016-04-19+kl.+10.49.17.png" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Carl Kleiner</td></tr>
</tbody></table>
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Tillsammans med fotograf <u><a href="http://www.carlkleiner.com/">Carl Kleiner</a></u> fick jag uppdraget från Brödinstitutet att ta fram framtidens klimatsmarta mackor med pålägg av insekter, ogräs och alger. Med hjälp av 15 meter fiskelina framför kameran hängdes de olika påläggen upp i olika våningar och fick senare pryda tunnelbanestationernas väggar. </div>
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<tr><td class="tr-caption" style="text-align: center;">Mackor för Brödinstitutet</td></tr>
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Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-52364830221883050522016-04-19T10:42:00.003+02:002016-04-19T10:53:20.726+02:00Buljong!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7voJDIv93Ril57kTEbqsx1LhSH9UDI6Wt7YbE1c7uQ-Bo0Thu_LBysDyRACZmMmnMU7Rl5s21Ij3bNxU5HfTMD0cFyJAYI1Xkahw0i34_JD3K1gx5bUxs1-6ynt2j65vlNR0YN0uiLQQ/s1600/OMSLAG_1602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7voJDIv93Ril57kTEbqsx1LhSH9UDI6Wt7YbE1c7uQ-Bo0Thu_LBysDyRACZmMmnMU7Rl5s21Ij3bNxU5HfTMD0cFyJAYI1Xkahw0i34_JD3K1gx5bUxs1-6ynt2j65vlNR0YN0uiLQQ/s640/OMSLAG_1602.jpg" width="482" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPm6ITADfBGkpthjctJLEHGq6lPdU5DD-szhA9d3BSSdrSu0F4UJCF_PLCQ9P9BWiTgkLvdDHJZDvzEyCwCxPcR8OxWmjmeDxZbGmHlZOw_56vblaInrdG0oW_b9PPY3dEJxDWlwGq_0o/s1600/buljong_bild.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPm6ITADfBGkpthjctJLEHGq6lPdU5DD-szhA9d3BSSdrSu0F4UJCF_PLCQ9P9BWiTgkLvdDHJZDvzEyCwCxPcR8OxWmjmeDxZbGmHlZOw_56vblaInrdG0oW_b9PPY3dEJxDWlwGq_0o/s640/buljong_bild.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buljong för Gourmet</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLt3F_mTuWHeV_E6tkfA2mkukan0SzhPyIIwJZIt2Flo9JOFnJrD0DgiaY2Ag3fYihOakYeF1eR8J_1gCMcMRQG2KYl4tJ2U_g0-HXn7ROwKVKHLtkYIlzBSuzvRFT_FJLlTgkRZBb_M0/s1600/Tove+Nilsson+for+Gourmet_160115+5399.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLt3F_mTuWHeV_E6tkfA2mkukan0SzhPyIIwJZIt2Flo9JOFnJrD0DgiaY2Ag3fYihOakYeF1eR8J_1gCMcMRQG2KYl4tJ2U_g0-HXn7ROwKVKHLtkYIlzBSuzvRFT_FJLlTgkRZBb_M0/s640/Tove+Nilsson+for+Gourmet_160115+5399.jpg" width="456" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
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Rena, enkla buljonger med smak av en råvara var i fokus. Hönsbuljong med grönkålsdumplings, fläskbuljong med bräserat sidfläsk, svampbuljong med ägg och sesam, grönsaksbuljong med rotselleri och rostad lök, fiskbuljong med jordärtskockskräm och alger i mitt och <u><a href="http://www.rolandpersson.com/">Roland Perssons</a></u> jobb för Gourmet!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbISm7-_5ipAX4yRNsPrLEZOo7Jg3twINUxJ9zRv80qRaTmTsUzUF0DDW5gpciZD8kKe9yRi3uABQimlS9tLvXLNYWjm7qWCFhcinx54b23d_JbCrgMRnelv6C5wHQnLr2psJGjNfhRc/s1600/Tove+Nilsson+for+Gourmet_160115+5406.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbISm7-_5ipAX4yRNsPrLEZOo7Jg3twINUxJ9zRv80qRaTmTsUzUF0DDW5gpciZD8kKe9yRi3uABQimlS9tLvXLNYWjm7qWCFhcinx54b23d_JbCrgMRnelv6C5wHQnLr2psJGjNfhRc/s640/Tove+Nilsson+for+Gourmet_160115+5406.jpg" width="456" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
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Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-19112449653104624702016-04-19T10:27:00.001+02:002016-04-19T10:27:31.194+02:00Det asiatiska söta!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRjFp2q8e5nvIWicXvwdeMjQ4zqNvEPnTWKy1zNPNF7S72v5hdg5Tc8pOU10wVrbSeiuuCJ3-oanmS8obizgn_93yOnnxSpZeP8mJ4IC4LluBihLtQDuAR9CVDjv-xjXCVEtGA4l4UzM/s1600/Tove+Nilsson_Skarp+Agent_Gourmet_31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRjFp2q8e5nvIWicXvwdeMjQ4zqNvEPnTWKy1zNPNF7S72v5hdg5Tc8pOU10wVrbSeiuuCJ3-oanmS8obizgn_93yOnnxSpZeP8mJ4IC4LluBihLtQDuAR9CVDjv-xjXCVEtGA4l4UzM/s640/Tove+Nilsson_Skarp+Agent_Gourmet_31.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption">Foto: Roland Persson</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjij0WmtMB53FCYskqCtvqgo86Mp5R2zLs7sAd3pTRsneeHQvOVP1vf1njw0JaMjopE01H4tCwrAvzbULIZtYT9ljsEJUEi7V1Q4RTlBvFuL3pDKzzYddR9FzwRrwm8pDsvAb5k9I-esxw/s1600/Asiatisktso%25CC%2588tt_bild.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjij0WmtMB53FCYskqCtvqgo86Mp5R2zLs7sAd3pTRsneeHQvOVP1vf1njw0JaMjopE01H4tCwrAvzbULIZtYT9ljsEJUEi7V1Q4RTlBvFuL3pDKzzYddR9FzwRrwm8pDsvAb5k9I-esxw/s640/Asiatisktso%25CC%2588tt_bild.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Det asiatiska söta för Gourmet</td></tr>
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Mitt och fotograf Roland Perssons jobb för Gourmet! Tapiokapärlor, matcha-te, karamelliserat bovete, hibiskus, rissorbet och sesam - söta desserter på asiatiskt vis.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZb-XuBAAMTOr8VYYU3qq2-q0DTvMwz_8FQ2rsCzL2mWCDDKgL7U1KMR9RDBEOH8vpdQ7T0daIUS4wiWCwlxZ2Wpg91sRxlQPsfHMWV-nunONOyDCBnzW0buWEckHkcGXSlAhyGDJQsyg/s1600/Asiatisktso%25CC%2588tt_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZb-XuBAAMTOr8VYYU3qq2-q0DTvMwz_8FQ2rsCzL2mWCDDKgL7U1KMR9RDBEOH8vpdQ7T0daIUS4wiWCwlxZ2Wpg91sRxlQPsfHMWV-nunONOyDCBnzW0buWEckHkcGXSlAhyGDJQsyg/s640/Asiatisktso%25CC%2588tt_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
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<br />Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-38776145207444090552016-04-19T10:18:00.002+02:002016-04-19T10:18:29.818+02:00Cornbread, gumbo & fried pickles!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh74vO4effzZG9ZPWyod7MlTGbRiis_pTLZq8UAxnG_N85y1BxmYeXXBeh0e3Yv8XGvVVrm2s_9ruSND0EFfdJResZtZivprQb6eKXnK-9XK_eq3OpxkiwyoATi8atwXYP2_haJJ5MPCDU/s1600/Ska%25CC%2588rmavbild+2016-04-19+kl.+10.08.32.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh74vO4effzZG9ZPWyod7MlTGbRiis_pTLZq8UAxnG_N85y1BxmYeXXBeh0e3Yv8XGvVVrm2s_9ruSND0EFfdJResZtZivprQb6eKXnK-9XK_eq3OpxkiwyoATi8atwXYP2_haJJ5MPCDU/s640/Ska%25CC%2588rmavbild+2016-04-19+kl.+10.08.32.png" width="498" /></a></td></tr>
<tr><td class="tr-caption">Foto: Joel Wåreus</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNX_y1r72zp743F6GhAK9QQC2GHbDWMxaO6pYwO7rQiqSzNcry7husFfMTcqbq7my0BXCsTvnyoMAPKNJVxDI67gFnYHLVTFW1gobheyKilJ6tmJZCtR3BkFhAbbWaNjXQXOPF4YCxRXg/s1600/So%25CC%2588dern_bild.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNX_y1r72zp743F6GhAK9QQC2GHbDWMxaO6pYwO7rQiqSzNcry7husFfMTcqbq7my0BXCsTvnyoMAPKNJVxDI67gFnYHLVTFW1gobheyKilJ6tmJZCtR3BkFhAbbWaNjXQXOPF4YCxRXg/s640/So%25CC%2588dern_bild.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Södern för Allt om Mat</td></tr>
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Amerikanska södern för Allt om Mat med fotograf <u><a href="http://www.joelw.se/">Joel Wåreus</a></u>! Fried pickles med pimiento cheese, gumbo, jalapeno cheese cornbread och shrimps 'n' grits. </div>
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<tr><td class="tr-caption" style="text-align: center;">Foto: Joel Wåreus</td></tr>
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Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-14796935626551836612016-04-19T10:06:00.003+02:002016-04-19T10:06:37.569+02:00Ramen!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-FVff6TTVI7UofYdGx5GpIlI6QbQDMNCNfWH1DypM2E8rJWoTDmnnKDo1BktHrskXMHQ1p6nzJAgwy2puTAUGICLlC2vptb3IEY5H3A0sgPi8f61Bi4wjQ0mJOx6MzSy2fITbZjJsfk/s1600/Ska%25CC%2588rmavbild+2016-04-19+kl.+10.03.01.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-FVff6TTVI7UofYdGx5GpIlI6QbQDMNCNfWH1DypM2E8rJWoTDmnnKDo1BktHrskXMHQ1p6nzJAgwy2puTAUGICLlC2vptb3IEY5H3A0sgPi8f61Bi4wjQ0mJOx6MzSy2fITbZjJsfk/s640/Ska%25CC%2588rmavbild+2016-04-19+kl.+10.03.01.png" width="538" /></a></td></tr>
<tr><td class="tr-caption">Foto: Charlie Drevstam</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEzRQPUsSlxFX9V1-eO3TRNIYoTG-GW6b8LiI1Nirh-YKm7JYbaQnOL_kqma6nhM8l-zA0TQ9F6qD5s-tfZj4uLjsifLy-QQz3yn6Q_JQDNVTnOLpRc7prSHr67lkdSjcnevfUxq5y9s/s1600/Ramen_bild.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEzRQPUsSlxFX9V1-eO3TRNIYoTG-GW6b8LiI1Nirh-YKm7JYbaQnOL_kqma6nhM8l-zA0TQ9F6qD5s-tfZj4uLjsifLy-QQz3yn6Q_JQDNVTnOLpRc7prSHr67lkdSjcnevfUxq5y9s/s640/Ramen_bild.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ramen för Allt om Mat</td></tr>
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För något år sedan gjorde jag och duktiga fotograf <u><a href="http://www.drevstam.com/">Charlie Drevstam</a></u> ett jobb på min absoluta favoriträtt, Ramen, för Allt om Mat. Clamramen med citron, tantalen ramen med knaprigt fläsk, tofuramen och chashuramen med sojabrässerat fläsk.<br />
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<br />Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-25739659609876031782016-04-19T09:58:00.000+02:002016-04-19T09:58:38.949+02:00Det spanska svarta!<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Det spanska svarta för Gourmet</td></tr>
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Sotat och grillat för Gourmet! Bläckfiskbläck, blodkorv, sotad lök och svarta linser i mitt och fotograf <u><a href="http://www.rolandpersson.com/">Roland Perssons</a></u> jobb.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Aqe0oxhEbgnwGiarsiC60n4KzoJ8ZFTGwu0NdZtE4v314n0kjqUqF3YFwztOxq_vQPT_p7y43r4k_L19GuhfBzSTamcv-isuRRId-hL2yWpJmyJLBcSL0m0YsCKVDukbpM99Aurl6Ds/s1600/Tove+Nilsson_Skarp+Agent_Gourmet-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Aqe0oxhEbgnwGiarsiC60n4KzoJ8ZFTGwu0NdZtE4v314n0kjqUqF3YFwztOxq_vQPT_p7y43r4k_L19GuhfBzSTamcv-isuRRId-hL2yWpJmyJLBcSL0m0YsCKVDukbpM99Aurl6Ds/s640/Tove+Nilsson_Skarp+Agent_Gourmet-1.jpg" width="438" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
</tbody></table>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gkFYsTrRfMjpsigrNXMmFnDNpT9Xcr-algvcGctVxw1Gm9y4MuSa_Evb4I09FOEb2WhwQXASIw4RG8sKVSluE8QZN2G2uFg3EdUF7BZxq3o4_c1EauuVSC1pp3zQd04xq9_DD-QCe1c/s1600/Spanskasvarta_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gkFYsTrRfMjpsigrNXMmFnDNpT9Xcr-algvcGctVxw1Gm9y4MuSa_Evb4I09FOEb2WhwQXASIw4RG8sKVSluE8QZN2G2uFg3EdUF7BZxq3o4_c1EauuVSC1pp3zQd04xq9_DD-QCe1c/s640/Spanskasvarta_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
</tbody></table>
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Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-36227253548340245582016-04-19T09:56:00.003+02:002016-04-19T09:57:45.782+02:00Picknick på stranden!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qLs0nrR7zakUR_oOLYU10x0nxV4uSxF35bbV5nti2kzdBSl0j4cUhh0kDeSm9fmXrNdR1nT76H4a09FVT41dkqFpjeFnCLXo457BdTEiUJLmL2eSwzRH5-Mgq7zd-XWNcLSnyzfJX8w/s1600/Ska%25CC%2588rmavbild+2016-04-19+kl.+09.55.42.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qLs0nrR7zakUR_oOLYU10x0nxV4uSxF35bbV5nti2kzdBSl0j4cUhh0kDeSm9fmXrNdR1nT76H4a09FVT41dkqFpjeFnCLXo457BdTEiUJLmL2eSwzRH5-Mgq7zd-XWNcLSnyzfJX8w/s640/Ska%25CC%2588rmavbild+2016-04-19+kl.+09.55.42.png" width="492" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Charlie Drevstam</td></tr>
</tbody></table>
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rHcfOaDIkgqr98gcPyRVgIXaXN6qqazpbdoH9GvukWdr5vry1_e7WAjUb_0D865SfdemCtPUMqEnyX2bq9-CkHlGPYe0oGRCVWnew9FFv3cQK3ABZsakfSH13wPUF7eaBHRFcwM2N0U/s1600/Strandpicknick_bild.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rHcfOaDIkgqr98gcPyRVgIXaXN6qqazpbdoH9GvukWdr5vry1_e7WAjUb_0D865SfdemCtPUMqEnyX2bq9-CkHlGPYe0oGRCVWnew9FFv3cQK3ABZsakfSH13wPUF7eaBHRFcwM2N0U/s640/Strandpicknick_bild.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strandpicknick för Gourmet</td></tr>
</tbody></table>
Jag och fotograf <u><a href="http://www.drevstam.com/">Charlie Drevstam</a></u> plåtade en picknick på stranden i Skåne för Allt om Mat. Gazpacho, ruben-sandwich, smulkaka med bär och citronlemonad.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqQQuJQwCmptBqa3tI8ne9NVnu-_rf3yiKpXLKo2f1DfOTv-ErWBQg3lvxv7S0XhRCqPC-472baqxDR3DUNi7bRxNFhylqiQ4rPV1O-HSK0VHZvFQRvWD3lWfw2uNzkCr7SVzmzBkQG8/s1600/Ska%25CC%2588rmavbild+2016-04-19+kl.+09.55.35.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqQQuJQwCmptBqa3tI8ne9NVnu-_rf3yiKpXLKo2f1DfOTv-ErWBQg3lvxv7S0XhRCqPC-472baqxDR3DUNi7bRxNFhylqiQ4rPV1O-HSK0VHZvFQRvWD3lWfw2uNzkCr7SVzmzBkQG8/s640/Ska%25CC%2588rmavbild+2016-04-19+kl.+09.55.35.png" width="496" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Charlie Drevstam</td></tr>
</tbody></table>
<br />Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-7606948710125809732016-04-19T09:34:00.000+02:002016-04-19T09:34:46.781+02:00Vilt!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXHUGVJbEO8uua-vx_h_EnKIQ78B9bjtdolxK5ax8yzZGxJVvEotrAQ-ySVNkZCpYIrT0ZPp_dcL2_fxqyIW9mIZjyYMu8XH78jeQ5zjlzR1c68iQSA-sUVON4BZRELxl23RdloY26FU/s1600/Tove_Nilsson_for_Gourmet_03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXHUGVJbEO8uua-vx_h_EnKIQ78B9bjtdolxK5ax8yzZGxJVvEotrAQ-ySVNkZCpYIrT0ZPp_dcL2_fxqyIW9mIZjyYMu8XH78jeQ5zjlzR1c68iQSA-sUVON4BZRELxl23RdloY26FU/s640/Tove_Nilsson_for_Gourmet_03.jpg" width="482" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Pelle Bergström</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9n-JS3KAyV3zXNQ8q8xQswc2hrA47if7xbIxngaFlJzp8LBbiNHpSwr5QOx03rtU7zS4L5B0Z4sum6efAn1SHL0w0f6lWgctGKNifryHAZ_iWrPsvMQQabghkAcOhfpQK5y515dYj-ro/s1600/Vilt_Bild.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9n-JS3KAyV3zXNQ8q8xQswc2hrA47if7xbIxngaFlJzp8LBbiNHpSwr5QOx03rtU7zS4L5B0Z4sum6efAn1SHL0w0f6lWgctGKNifryHAZ_iWrPsvMQQabghkAcOhfpQK5y515dYj-ro/s640/Vilt_Bild.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vilt för Gourmet</td></tr>
</tbody></table>
Jag och fotograf <u><a href="http://www.pellebergstrom.com/">Pelle Bergström</a></u> gjorde ett viltjobb för Gourmet! Paté, fasan med sumak och koriander, potatispuré med löjrom och torkad ren, hjortkorv och rådjurstartar.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrR2ZVdw6vUro0nBYaxHipTClYnEYfoz8S-BCxz35rxCoEKmS1HFOhTY8RVka3PuZ6GCyZRK0ap1qxK_tSXG0_OA3Qo35cqBzyeRXpsAvXHNSEKCnqIPBt4O9MLCwcPx76yHJ7gTL2cw/s1600/Vilt_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrR2ZVdw6vUro0nBYaxHipTClYnEYfoz8S-BCxz35rxCoEKmS1HFOhTY8RVka3PuZ6GCyZRK0ap1qxK_tSXG0_OA3Qo35cqBzyeRXpsAvXHNSEKCnqIPBt4O9MLCwcPx76yHJ7gTL2cw/s640/Vilt_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Pelle Bergström</td></tr>
</tbody></table>
<br />Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-68796342872196641162016-04-18T11:37:00.000+02:002016-04-18T11:50:15.203+02:00Skandinaviska havsdjur!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkS1Rt3fhOj04SHJ4r7YQnai6zcp26En5DpvvZr431cJwRSMPzixzrkaczzMNcsiNTwiWIb4J87c5du_cex6wcHf4JN5ZHGLAU5jGppXTP57veu-85YTektnPM_FS-rgeAcUA4bCcuVU/s1600/Omslag_1502.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkS1Rt3fhOj04SHJ4r7YQnai6zcp26En5DpvvZr431cJwRSMPzixzrkaczzMNcsiNTwiWIb4J87c5du_cex6wcHf4JN5ZHGLAU5jGppXTP57veu-85YTektnPM_FS-rgeAcUA4bCcuVU/s640/Omslag_1502.jpg" width="484" /></a></td></tr>
<tr><td class="tr-caption"><br /></td></tr>
</tbody></table>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0jVozXMQdRVz_v_tMNgwSfQhNdJi2IC6oEIb_NnGuXBTAhuB9on8VVWZHsHtzHDTeAlxgttnI5OKyDhU2wWuMy_MaL8gFqXA1cYzFedqnzKAUvC8CmJ9boBvSKJ9KTdgzRZlYbKwOTv8/s1600/Nordiskahavsdjur_bild.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0jVozXMQdRVz_v_tMNgwSfQhNdJi2IC6oEIb_NnGuXBTAhuB9on8VVWZHsHtzHDTeAlxgttnI5OKyDhU2wWuMy_MaL8gFqXA1cYzFedqnzKAUvC8CmJ9boBvSKJ9KTdgzRZlYbKwOTv8/s640/Nordiskahavsdjur_bild.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Skandinaviska havsdjur för Gourmet</td></tr>
</tbody></table>
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<div>
Äggkräm med snöborre, tartar med sjöborre och vaktelägg, mandelrisotto med pilgrimsmussla, pilgrimstartar med havtorn och svensk bläckfisk med krassemajonnäs. Mitt och fotograf <u><a href="http://www.rolandpersson.com/">Roland Perssons</a></u> jobb för Gourmet!</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt95EJN9rf3vKTK9TwY6XdjTySXg71SOx9y42Jtf_P4xCCmpPthteyO2UqPcSp4RlBx6dXh7PZ4xtjHFosy6YEOP3sh89M0f6SDRuU3nkLP-Dhvk8ZgMkpeV_iJ3w3ps2cBmy2jQCtjes/s1600/Tove+Nilsson+fo%25CC%2588r+Gourmet+21.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt95EJN9rf3vKTK9TwY6XdjTySXg71SOx9y42Jtf_P4xCCmpPthteyO2UqPcSp4RlBx6dXh7PZ4xtjHFosy6YEOP3sh89M0f6SDRuU3nkLP-Dhvk8ZgMkpeV_iJ3w3ps2cBmy2jQCtjes/s640/Tove+Nilsson+fo%25CC%2588r+Gourmet+21.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto Roland Persson</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJp8Kaie8yusVmSJpR9x67TwU_ptBgPvRI1n4SSxDoNZz5kIFBOLOQJMMpCrAMN5QdcnRR8gHPWrN2lj5plbBoNDUWJgEUidFXRXLLHtz-3dG2_XZpIUf5dPeV0vyFXxWfh2gRTzGdGlI/s1600/Havsdjur_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJp8Kaie8yusVmSJpR9x67TwU_ptBgPvRI1n4SSxDoNZz5kIFBOLOQJMMpCrAMN5QdcnRR8gHPWrN2lj5plbBoNDUWJgEUidFXRXLLHtz-3dG2_XZpIUf5dPeV0vyFXxWfh2gRTzGdGlI/s640/Havsdjur_1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto Roland Persson</td></tr>
</tbody></table>
<div>
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Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-1915172708623240922016-04-18T11:16:00.002+02:002016-04-19T09:18:21.335+02:00Omelett, frissé & Cassoulet!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4O8Co2s9olKnWhr1FHiHT7DRakVK83uLhhufNH-dH4VC22oleiyJ7UW7t-AXJjJbkhxNgfRb-2LVoxqI8DmwP0qP4tYYuxwn1mHPBclJ2ZB_ziTx8FK85-f1TEhRb64VHzuXShAKcgk/s1600/Omslag_GM_1504.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4O8Co2s9olKnWhr1FHiHT7DRakVK83uLhhufNH-dH4VC22oleiyJ7UW7t-AXJjJbkhxNgfRb-2LVoxqI8DmwP0qP4tYYuxwn1mHPBclJ2ZB_ziTx8FK85-f1TEhRb64VHzuXShAKcgk/s640/Omslag_GM_1504.jpg" width="482" /></a></td></tr>
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</tbody></table>
Fransk omelett, frissé au lardon, brandade, cassoulet och brässerad endive. Jag och fotograf <a href="http://www.rolandpersson.com/" style="text-decoration: underline;">Roland Persson</a> gjorde jobb för Gourmet!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGroa3is4VRj8EsQSru5qU_wFvoPkZiIgs00BQ0v8t9h8ksAIoT64O_U94wmOIIiO_uIKdwPwZeUCxJmUQ053IAGdrCwCXsNr8Bfi-r7tZBea8FgOIy2Q1ZK4eLkUpbYdVXDBGMMTsZBY/s1600/FranskGourmet_bild.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGroa3is4VRj8EsQSru5qU_wFvoPkZiIgs00BQ0v8t9h8ksAIoT64O_U94wmOIIiO_uIKdwPwZeUCxJmUQ053IAGdrCwCXsNr8Bfi-r7tZBea8FgOIy2Q1ZK4eLkUpbYdVXDBGMMTsZBY/s640/FranskGourmet_bild.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frankrike för Gourmet</td></tr>
</tbody></table>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKrE88Rlg6slE8-fpRvBVTnuitU5ZuaongWFTZW99UzqxzNveQup8ITd0dY0jdndiREWPF0aWA9-gK85cfMWaCHPiivOMT-ygE9glewPwjABeqJyntrLcbCOqnpeuC8P4FVHajkjhHTs/s1600/Tove+Nilsson+for+Gourmet+29.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKrE88Rlg6slE8-fpRvBVTnuitU5ZuaongWFTZW99UzqxzNveQup8ITd0dY0jdndiREWPF0aWA9-gK85cfMWaCHPiivOMT-ygE9glewPwjABeqJyntrLcbCOqnpeuC8P4FVHajkjhHTs/s640/Tove+Nilsson+for+Gourmet+29.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicDlw6ZnlIWD7w2N8Y9JB2XckQFw3m2oEo9tNqyd99iX4pjstPzXg-wPWp-KJX8v2FaqzuNFT27OS2V4OiKd_Y-xF4SIwy2Ay8RJ58Smiq2r_1N8PQNU-WFabA2E1dpyNaYOiUF76cMk/s1600/Tove+Nilsson+for+Gourmet+32.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicDlw6ZnlIWD7w2N8Y9JB2XckQFw3m2oEo9tNqyd99iX4pjstPzXg-wPWp-KJX8v2FaqzuNFT27OS2V4OiKd_Y-xF4SIwy2Ay8RJ58Smiq2r_1N8PQNU-WFabA2E1dpyNaYOiUF76cMk/s640/Tove+Nilsson+for+Gourmet+32.jpg" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Foto: Roland Persson</td></tr>
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Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-14894123321419185842016-04-18T11:02:00.003+02:002016-04-18T11:07:15.749+02:00Frasig frityr!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption">Foto: Charlie Drevstam</td></tr>
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Friterad corndog, frasig glaskrabba med sriracha-sås, doughnuts med matcha-te och Churros. Frityrjobb för Gourmet med fotograf <a href="http://www.drevstam.com/" style="text-decoration: underline;">Charlie Drevstam</a>!<br />
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<tr><td class="tr-caption" style="text-align: center;">Frityr för Gourmet</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Foto: Charlie Drevstam</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Foto: Charlie Drevstam</td></tr>
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Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-28734268582360982362014-11-19T04:22:00.000+01:002014-11-19T04:22:34.769+01:00ÄGG - RECEPT & TEKNIK<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9X-XLyb6yuk8gVbqu8Nh0I7F8mzjpm-RwvIoh2ZhwT2C82fmgmaO0NHnEHAqY8pqQ4cdQEMaWkCRgRRUC7iA4SDWISCN_ObaB0I7UD9QgpYYOX_VDP2qLysCSvphmUMhDb4WbXdMux0/s1600/9789127140066_Agg_Tove_Nilsson_0_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9X-XLyb6yuk8gVbqu8Nh0I7F8mzjpm-RwvIoh2ZhwT2C82fmgmaO0NHnEHAqY8pqQ4cdQEMaWkCRgRRUC7iA4SDWISCN_ObaB0I7UD9QgpYYOX_VDP2qLysCSvphmUMhDb4WbXdMux0/s1600/9789127140066_Agg_Tove_Nilsson_0_.jpg" height="640" width="502" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Foto Charlie Drevstam</td></tr>
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Nu är den här! Min senaste bok - Ägg - recept & teknik som ges ut på förslaget Natur & Kultur. Boken är helt enkelt fullproppad med recept på ägg, allt från frukost till råbiff, nudlar, cocktails och sötsaker. Första delen av boken är en tjock teknikdel - hur man kokar bästa ägget, hur man lyckas med pochering, hur man lagar den ultimata omeletten eller får till den mest lyckade marängen. Fotot står favoriten <a href="http://www.drevstam.com/" style="text-decoration: underline;">Charlie Drevstam</a> för och den snygga formen har <a href="http://mehrdadarta.com/" style="text-decoration: underline;">Mehrdad Arta</a> knåpat ihop. Boken finns att köpa i vanlig bokhandel eller här:<br />
ADLIBRIS: <a href="http://www.adlibris.com/se/sok?q=%C3%A4gg+recept+%26teknik">http://www.adlibris.com/se/sok?q=ägg+recept+%26teknik</a><br />
BOKUS: <a href="http://www.bokus.com/cgi-bin/product_search.cgi?ac_used=no&search_word=%E4gg+%3A+recept+%26+teknik">http://www.bokus.com/cgi-bin/product_search.cgi?ac_used=no&search_word=%E4gg+%3A+recept+%26+teknik</a><br />
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<tr><td class="tr-caption" style="text-align: center;">Foto Charlie Drevstam</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOojNL1oqGXqPdomJXGhRsu6mJJY2cLJhss4mCh-h_42nbLcBKFqjsmsBKO62bZSSBr8YrGLnxRaleNJ_njoh3CvmuAizSvJwwDOQpsV6GKQ4vJ7sflgKwwheNZ0_4sYAiYKlyPYWB1KM/s1600/egg0526_253.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOojNL1oqGXqPdomJXGhRsu6mJJY2cLJhss4mCh-h_42nbLcBKFqjsmsBKO62bZSSBr8YrGLnxRaleNJ_njoh3CvmuAizSvJwwDOQpsV6GKQ4vJ7sflgKwwheNZ0_4sYAiYKlyPYWB1KM/s1600/egg0526_253.jpg" height="640" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto Charlie Drevstam</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8-2TciszW1rbxZ3Jaz46MBEeGjaW_YS_RumO54YE2NXiarxA2CGMd0iRVT8aXyTkuT3v6afiAV6KwCScpD7zH-EdeFGtiRaqvRp_TLD9Kk1byH6dmBEhHP8sPLh0SAbDfpIwGQRXAVk/s1600/a%CC%88gg1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8-2TciszW1rbxZ3Jaz46MBEeGjaW_YS_RumO54YE2NXiarxA2CGMd0iRVT8aXyTkuT3v6afiAV6KwCScpD7zH-EdeFGtiRaqvRp_TLD9Kk1byH6dmBEhHP8sPLh0SAbDfpIwGQRXAVk/s1600/a%CC%88gg1.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto Charlie Drevstam</td></tr>
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<br />Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-83846788035897793282014-11-19T03:48:00.000+01:002014-11-19T03:48:27.028+01:00Höstsoppor!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPlD3fIsEoqKP1GqDJQNGHANQNQicz2Yg_Y7AyIGlgJ0tG1Uex3U1Meco3LWNTXpPzHvRFC8oPHqd7XCe8vlZZfrtkuRsjmLpfokpsrFgtezv4slmuU3ofiF08lIoC9_OjRH-2-1SJiI/s1600/dvsoppa_0170.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPlD3fIsEoqKP1GqDJQNGHANQNQicz2Yg_Y7AyIGlgJ0tG1Uex3U1Meco3LWNTXpPzHvRFC8oPHqd7XCe8vlZZfrtkuRsjmLpfokpsrFgtezv4slmuU3ofiF08lIoC9_OjRH-2-1SJiI/s1600/dvsoppa_0170.jpg" height="640" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto Charlie Drevstam</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Soppor för Damernas Värld / Foto Charlie Drevstam</td></tr>
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I senaste numret av Damernas Värld har jag och ständigt lika talangfulle fotograf <a href="http://www.drevstam.com/" style="text-decoration: underline;">Charlie Drevstam</a> gjort ett sopp-jobb. Mustig asiatisk five-spice-soppa, Chicken Noodle Soup, Ängamat, Koreansk Kimchisoppa och Tomatsoppa Ratatouille. Spring ut och köp tidningen och koka soppa i kylan!<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEile-44R2Eif0ViLm85nXoTvPI-K2_yIgWYYEp5Q3pHJSOMkigaWOLgSylj5mOSK3RhKX_ShGfunqJ9dQHI3zw-GN18P70T-7UvsLJTV2_umFUaRaWk7rwwLePIgK99v-volLjV0ZHPu8M/s1600/dvsoppa_0193.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEile-44R2Eif0ViLm85nXoTvPI-K2_yIgWYYEp5Q3pHJSOMkigaWOLgSylj5mOSK3RhKX_ShGfunqJ9dQHI3zw-GN18P70T-7UvsLJTV2_umFUaRaWk7rwwLePIgK99v-volLjV0ZHPu8M/s1600/dvsoppa_0193.jpg" height="640" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto Charlie Drevstam</td></tr>
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Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-91671006343803497132014-09-30T17:44:00.004+02:002014-09-30T17:44:56.923+02:00Atlantens sälta!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Atlantens Sälta för Gourmet / Foto Roland Persson</td></tr>
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I senaste numret av Gourmet har jag och fantasiska fotografen <a href="http://www.rolandpersson.com/" style="text-decoration: underline;">Roland Persson</a> gjort ett fisk och skaldjursjobb tillsammans med inspiration från Atlantkusten. Portugisiska och spanska smaker på knivmusslor, ostron, havskräftor och havsabborre. Spring ut och köp tidningen!<br />
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<tr><td class="tr-caption" style="text-align: center;">Foto Roland Persson</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD21RixeI_rTWGG3q7qMMO4ZfEoJYVMr4y7AWo1dyAI63HlvvMyd7wxixqS6OHTYh-I0-4-4PiQJpEkB0mbqofqOt4s1zS6dP3mIfNxSIdaUteMp_YpuIMlpjtBZUcZl3PvHMtX5gUnjM/s1600/Gourmet_140812_Atlanten-5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD21RixeI_rTWGG3q7qMMO4ZfEoJYVMr4y7AWo1dyAI63HlvvMyd7wxixqS6OHTYh-I0-4-4PiQJpEkB0mbqofqOt4s1zS6dP3mIfNxSIdaUteMp_YpuIMlpjtBZUcZl3PvHMtX5gUnjM/s1600/Gourmet_140812_Atlanten-5.jpg" height="640" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto Roland Persson</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Foto Roland Persson</td></tr>
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<br />Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-4934022261395770552014-09-16T20:12:00.002+02:002014-09-16T20:12:49.197+02:00I säsong!<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">I säsong för Hemlagat / Foto Charlie Drevstam</td></tr>
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I sommarnumret av tidningen Hemlagat gjorde jag och fotograf <a href="http://www.drevstam.com/" style="text-decoration: underline;">Charlie Drevstam</a> ett jobb på säsongens grönsaker. Sallad på rädisor och pocherat ägg, Zucchinifritters med gurka och zucchini och Mangoldsallad med sidfläsk och hasselnötter. I höstnumnret kommer ett nytt säsongsjobb!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03BwTjakftCIYDfYuGJ20NblpIbIotLQXnlBXlvtGuXFwtarTYdI22LgQOFUTeujzBbLytB8WSG-AWNmfYTQXl-NQpq_Qo-ayBit3X3Np1hDlD1eZnlLjU30K66slG26omMSZF-CVwMo/s1600/Hemlagat_0214-Isa%CC%88song3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03BwTjakftCIYDfYuGJ20NblpIbIotLQXnlBXlvtGuXFwtarTYdI22LgQOFUTeujzBbLytB8WSG-AWNmfYTQXl-NQpq_Qo-ayBit3X3Np1hDlD1eZnlLjU30K66slG26omMSZF-CVwMo/s1600/Hemlagat_0214-Isa%CC%88song3.jpg" height="434" width="640" /></a></div>
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<br />Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-66607560241536253492014-09-12T22:07:00.000+02:002014-09-12T22:07:01.192+02:00West Coast vs East Coast<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilHBL23Ya9hFF_Fn9Ux9PacoaNjkwT7u6y8XMud2w_N9b-RJhjsHPwGInXH2xmW3d7zjBucGuPiCxFDnkGBU6gfiFligM1HB9VqPmcbjpJgFMXzQibKJKZZg_4g9F6riEDiNW0R5MDo0o/s1600/TOVE_EAST_WEST1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilHBL23Ya9hFF_Fn9Ux9PacoaNjkwT7u6y8XMud2w_N9b-RJhjsHPwGInXH2xmW3d7zjBucGuPiCxFDnkGBU6gfiFligM1HB9VqPmcbjpJgFMXzQibKJKZZg_4g9F6riEDiNW0R5MDo0o/s1600/TOVE_EAST_WEST1.jpg" height="640" width="481" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto Charlie Drevstam</td></tr>
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Förra året möttes jag och Lisa Lemke i ett battle, East Coast vs West Coast, mitt i sommarvärmen på Österlen. Det grillades strömming och makrill, stoppades hjortkorv och långröktes ren, bakades björnbärspaj och vevades åkerbärsglass. I sommarnumret av Gourmet hittar man resultatet som förevigades av fotograf <u><a href="http://www.drevstam.se/">Charlie Drevstam</a>.</u><div>
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<tr><td class="tr-caption" style="text-align: center;">West Coast vs East Coast för Gourmet / Foto:Charlie Drevstam</td></tr>
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Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-42665404475620754292014-05-04T11:52:00.001+02:002014-05-17T14:17:02.101+02:00Cocktails 'n' Grub<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFLelx6g-IOCLvRZYZotKkyofGEACuiYbxhoBhe3lWDqepotkRjtFWxkbA3eoHnkqCbFy9ai9jiNXLyCSsZJl1WVJbmOccugaAfLU5-_MzixN_eD1qfUYKzY0e42bbJo1dN4yh-tKBMU/s1600/gourmetcoctail_1415.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFLelx6g-IOCLvRZYZotKkyofGEACuiYbxhoBhe3lWDqepotkRjtFWxkbA3eoHnkqCbFy9ai9jiNXLyCSsZJl1WVJbmOccugaAfLU5-_MzixN_eD1qfUYKzY0e42bbJo1dN4yh-tKBMU/s1600/gourmetcoctail_1415.jpg" height="436" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto Charlie Drevstam</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAH_Md9KyRXt5WFq-d8Xb7GpXDIMDzYeGPwJx54sxOdEU3YbspjsXUo567qeKK1i_gxt7LZ3Nr0E9A4r-QNPkutdLXmzco4dA8ZOuRVt5sRKrZOKdTO3gDxS_NNsd6mt5nhnEdqxfX54/s1600/Cocktail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAH_Md9KyRXt5WFq-d8Xb7GpXDIMDzYeGPwJx54sxOdEU3YbspjsXUo567qeKK1i_gxt7LZ3Nr0E9A4r-QNPkutdLXmzco4dA8ZOuRVt5sRKrZOKdTO3gDxS_NNsd6mt5nhnEdqxfX54/s1600/Cocktail.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cocktails 'n' Grub för Gourmet / Foto Charlie Drevstam</td></tr>
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I senaste numret av Gourmet har jag och bartendern/krögaren Andreas Bergman från bland annat <u><a href="http://tjoget.com/">Tjoget</a></u> gått loss på amerikanska cocktails och maträtter i sann 20-tals Boardwalk Empire anda. Med inspiration från amerikanska södern till New York Steakhouse lyckades vi få ihop riktigt schysta kombinationer. Anka "Hot Dog" Rossini med en fruktig cobbler, frasigt Fried Chicken med limesyrlig Lagerita, Peanutbutter Cookies 'n' Jam med maräng-gräddigt syrlig Ramos Gin Fizz och en klassisk T-bone steak med en Old Fashion enligt konstens alla regler.<br />
<u><a href="http://www.drevstam.com/">Charlie Drevstam</a></u> fotograferade och gav sin "touch" på stilen och som alltid blev det excellent!<br />
Köp tidningen och drick cocktails!<br />
Hela reportaget kan man läsa på gourmets hemsida: <u><a href="http://www.gourmet.se/pdf/cocktails.pdf">http://www.gourmet.se/pdf/cocktails.pdf</a></u><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKoH7UFETZK6S8SZHbY8flbjv3LmP3NVHv3xnl_eS63oDMwv1EhYrOnbIhqw5Y4lI8MtUCGkqMBj07NPNIg33OEK1LOwHDk5rrR28KONcL7H4mk3AYdL0ao9QsG1MexRzlD2m6Hh5Dx0/s1600/Korv.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLKoH7UFETZK6S8SZHbY8flbjv3LmP3NVHv3xnl_eS63oDMwv1EhYrOnbIhqw5Y4lI8MtUCGkqMBj07NPNIg33OEK1LOwHDk5rrR28KONcL7H4mk3AYdL0ao9QsG1MexRzlD2m6Hh5Dx0/s1600/Korv.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto Charlie Drevstam</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CS9d06dQnt5XyxUEfa_CQDigaZn-pUHi3lSYSw91ZmtPWlJzOT5MfNfxGDqE0YpowVDMyOijCr0EBF-qihoUwu8_lWOiSsfHYtcOuw72lqNkpqK5HCvfXh49AxbXOHIfi9BGDeJclLA/s1600/Cookies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CS9d06dQnt5XyxUEfa_CQDigaZn-pUHi3lSYSw91ZmtPWlJzOT5MfNfxGDqE0YpowVDMyOijCr0EBF-qihoUwu8_lWOiSsfHYtcOuw72lqNkpqK5HCvfXh49AxbXOHIfi9BGDeJclLA/s1600/Cookies.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto Charlie Drevstam</td></tr>
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Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.comtag:blogger.com,1999:blog-6555017916021225615.post-84059279798945838102014-03-23T23:35:00.001+01:002014-04-26T19:30:59.967+02:00SODA LEMONAD & SNACKS!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY3mOwzoPsZnS4oMwpiI2lcUd1poReWz1eRSh0hyZBMLyi9Y61xrq-CZ3R0AHBpjf6sbxSN5p7C-UKl8WU2Fli2zC7PsJ9OB6SdFBpbmmKiYje6AugOTmXR1qMr0QLGE5R4xiXyD5Q4k/s1600/omslagsoda.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsY3mOwzoPsZnS4oMwpiI2lcUd1poReWz1eRSh0hyZBMLyi9Y61xrq-CZ3R0AHBpjf6sbxSN5p7C-UKl8WU2Fli2zC7PsJ9OB6SdFBpbmmKiYje6AugOTmXR1qMr0QLGE5R4xiXyD5Q4k/s1600/omslagsoda.jpg" height="640" width="506" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soda Lemonad & Snacks (Natur & Kultur)</td></tr>
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Nu är den äntligen här! Min bok, Soda Lemonad & Snacks.<br />
Den första svenska boken som är fylld med schysta alkoholfria och läskande drycker. Kändes som en klockren inriktning på bok då det fanns en stor lucka att fylla här i Sverige.<br />
Det handlar inte om sockersliskig läsk och saft utan om goda drycker med bra balans mellan syra, sötma och beska. Efter ett års slit av att ta fram och provlaga recept på lemonader, syrups och jästa alkoholfria drycker känns det fint att boken nu äntligen står i hyllan.<br />
Fullproppad med recept på sodasyrups, lemonader, infusioner, kombucha och naturligt fermenterad soda. Favoriterna i boken är klassisk Ginger Beer, min otroligt goda "Campari" Grape Soda, Dillchips, och Cheesy Kale Chips.<br />
Köp boken och blanda GT på hemgjord Tonic, servera de absolut godaste snacksen på festen eller sörpla en läskande Rose Lemonade i solen när sommaren kommer!<br />
Bästa fotograf <u><a href="http://wolfgangkleinschmidt.choicestockholm.com/">Wolfgang Kleinschmidt</a></u> har plåtat de fantastiska bilderna och form/illustration den har duktiga <u><a href="http://www.katykimbell.se/">Katy Kimbell</a></u> gjort.<br />
Boken finns att köpa här - kom å köp!<br />
<a href="http://www.bokus.com/bok/9789127137455/soda-lemonad-och-snacks/">http://www.bokus.com/bok/9789127137455/soda-lemonad-och-snacks/</a><br />
<a href="http://www.adlibris.com/se/bok/soda-lemonad-och-snacks-9789127137455">http://www.adlibris.com/se/bok/soda-lemonad-och-snacks-9789127137455</a><br />
<a href="http://www.papercutshop.se/default.php?goto=25956">http://www.papercutshop.se/default.php?goto=25956</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9QWAMrCE5Rt8orWm6exFjzbr98Jyx-LZaMcKMhgxcSE9LaHFajmstxXK6MZv1cBRxpoYSpBz9zgYwUbHNIxLN823BP_8aDk6oedYvTs957AIGZgHRNfumPJEhJi6CGO5ni6tmZMYFQo/s1600/pink.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9QWAMrCE5Rt8orWm6exFjzbr98Jyx-LZaMcKMhgxcSE9LaHFajmstxXK6MZv1cBRxpoYSpBz9zgYwUbHNIxLN823BP_8aDk6oedYvTs957AIGZgHRNfumPJEhJi6CGO5ni6tmZMYFQo/s1600/pink.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Wolfgang Kleinschmidt</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDymnHU52bKww8zNYxU2OhAfZHnkIiLs_2W92AlhzUaTrfBDa2vvL1dcQz2QU0OlSOkjl8d8eUEV1_scvg_D4ySMW-kHYRy_j9MTqNawEYSAR2W-QuvIaMUNQZtF6o5mbv9htGwJgRE5E/s1600/popcorn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDymnHU52bKww8zNYxU2OhAfZHnkIiLs_2W92AlhzUaTrfBDa2vvL1dcQz2QU0OlSOkjl8d8eUEV1_scvg_D4ySMW-kHYRy_j9MTqNawEYSAR2W-QuvIaMUNQZtF6o5mbv9htGwJgRE5E/s1600/popcorn.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Wolfgang Kleinschmidt</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOU6qnEDrkNrITVT-m8_N22YhMft6JTapPnKawP1UPYt0ej27t8D6bqWQai37kQTSKEXsFXCaRib9sb_b5Tl4oIn8pRhDFzV3u7RRdog-Vg9tHdrKYS0hNO-BzU8_ITLH1bvW4PXFqOgo/s1600/omslagsbild.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOU6qnEDrkNrITVT-m8_N22YhMft6JTapPnKawP1UPYt0ej27t8D6bqWQai37kQTSKEXsFXCaRib9sb_b5Tl4oIn8pRhDFzV3u7RRdog-Vg9tHdrKYS0hNO-BzU8_ITLH1bvW4PXFqOgo/s1600/omslagsbild.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Wolfgang Kleinschmidt</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvBbcDiH-bBVnReTs_iR5ZIh3rhFuGCCi9eZ8Cn_WF6PjCwaYzPt_QZh8JkeZCiQ757AAIVB64vVXor418b9mIp0AbuTgdNMc1yAiKCy9CZFrgL3bV6wFe-Be7eJL0roCIXu-d2n9D3Y/s1600/ginger+ale.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvBbcDiH-bBVnReTs_iR5ZIh3rhFuGCCi9eZ8Cn_WF6PjCwaYzPt_QZh8JkeZCiQ757AAIVB64vVXor418b9mIp0AbuTgdNMc1yAiKCy9CZFrgL3bV6wFe-Be7eJL0roCIXu-d2n9D3Y/s1600/ginger+ale.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Wolfgang Kleinschmidt</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4q_j3W7Xu9feacQO9GMCqMkkT9ofGchSprCPmpQ3Q7ZJEYlccN5ULZwWlQ5g8qrLNPW1K1Hp-FGlWQFiD7BFSYaXXuFA0NwDrt7tNP4B6SBT-b2hM2W98NwMXf8aSqTMNeNGKwlzpn-Y/s1600/fanta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4q_j3W7Xu9feacQO9GMCqMkkT9ofGchSprCPmpQ3Q7ZJEYlccN5ULZwWlQ5g8qrLNPW1K1Hp-FGlWQFiD7BFSYaXXuFA0NwDrt7tNP4B6SBT-b2hM2W98NwMXf8aSqTMNeNGKwlzpn-Y/s1600/fanta.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto: Wolfgang Kleinschmidt</td></tr>
</tbody></table>
<br />Tove Nilssonhttp://www.blogger.com/profile/01444221592088975879noreply@blogger.com