I had such a great time at the H&M launch party, I’m very happy that they are finally opening in Iceland. I know that the Icelanders have been waiting for this moment for a very long time!
We started the day with a very nice dinner and cocktails at Geiri Smart, that warm chicken salad we ate was delicious and this cocktail, I’m obsessed!
I got to wear this amazing H&M Studio dress for the party, I loved it! The perfect black maxi dress that fits with everything, both with high heels or some cool sneakers. It depends if you want to be a bit more fancier or more casual. I whore it with white sneakers and my leather jacket. The dress will be out in September/October.
The store itself is super nice, much better than I expected! I can’t wait to go there soon again and do some shopping, and as I’m Swedish I always feel a bit like home when I’m visiting H&M haha, it’s the same with Ikea. Home sweet home.
I love asian food, my favorite food for sure! This is a dish I will do many times from now on. It’s so good! Marinated salmon in asian flavours with a delicious noodle wok. Feel free to chose any kind of vegetables you want in your wok, I chose my favorites.
1 tablespoons vegetable oil 4 green onions, chopped
1 red chilli, removed from seeds and chopped 7-10 mushrooms, cut in half 100 gram sugar snaps
1 carrot, peeled and grated
1 can of mini corn 200 gram traditional noodles
2 tbsp concentrated chicken bouillon
2 dl water
Kikkoman soyasauce, to taste
1 dl roasted sesam seeds
Prepare the marinade for the salmon, in a medium bowl combine all the ingredients and mix well.
Place salmon in a baking dish, skin-side down. Pour half of the marinade over the salmon, cover and refrigerate for at least 2 hours.
Cook the noodles according to package instructions, drain and set aside.
Heat vegetables oil in a large frying pan on medium heat. Add the green onions and chilli and saute for 2 minutes. Add the rest of the vegetables and cook together for 5 minutes.
Add the rest of the marinade, the chicken bouillon and water into the pan, bring to a boil.
Add the cooked noodles and roasted sesam seeds and mix everything together. Taste and season with more soya sauce if needed.
Take the salmon and wipe it off slightly. Fry the salmon in a skillet on medium heat, first with the skin side down for about 3 minutes, then the other side for another 2 minutes.
If your salmon is a little bit undercooked in the middle, just keep it covered for a few minutes before serving, that will also allow the salmon to continue cooking and it will be perfectly done and not dry when you’re ready to serve.
Serve the salmon together with the hot noodle wok and drizzle some sesam oil on top.
This bread is soooo good, must be one of my favorite breads from now on. And it’s so easy to make and you can easily store it in a plastic bag and just cut a slice when ever you want. I love to combine this bread with some sliced avocado, salt, pepper and drizzle some olive oil or with peanut butter, sliced banana and some honey. It’s the best!!!
I used soya based yoghurt to do it Vegan, but you can of course do it with regular yoghurt/sour milk as well.
3 dl oats (gluten free)
4 dl almond flour
1 dl linseed
1 dl raisin
1 dl dried cranberry
1 dl hazelnuts, coarsely chopped
2 tsp baking soda
1 tsp salt
4 dl natural soya yoghurt
1/2 dl agave or honey
1/2 dl sugar free jam (I used strawberry jam from Good good that is sweetened with stevia)
Coconut oil and coconut flakes or almond flour for the bread pan
Pumpkin seeds and sunflower seeds as garnish
Heat the oven to 200 C.
Grease a bread pan with some coconut oil and then sprinkle around some coconut flakes (as I did) or you can use almond flour. That helps the bread not get stuck to the pan.
Mix all the ingredients for the bread in a big bowl, stir well so everything is combined. Pour it into the greased bread pan, even it out and top it with some pumpkin seeds and sunflower seeds.
Put it into the oven on the lowest level and bake for about 1 hour.
Let the bread cool before you take it out from the pan.
Some quick polaroids my bf took yesterday. When the lighting hits the best spot in the kitchen, it’s always a good idea to take up the camera and take some updated natural polaroids. Specially now when you just got home from a sunny trip and feel a bit tanned ;) and when my body is in shape.