Swedish News:

Stina Ekblad receives Bergman grant. More mosques for Stockholm. Malin Berghagen’s Avocado and Squash Tartare. 

  • Stina Ekblad receives Bergman grant
    As per tradition, Dramaten (the Royal Dramatic Theater in Stockholm) gave out scholarships on the theater’s birthday (this year Dramaten celebrated its 223rd birthday). And this year’s receiver of the Ingmar Bergman grant, 40 000 SEK ($6,300) went to the actress Stina Ekblad. Born in Finland in 1954, Ekblad is a Swedish-speaking Finnish actress, who has been noted for her performances in films like “Amorosa” and “Ormens väg på hälleberget” (“The Serpent’s Way”) and “Fanny och Alexander” (“Fanny and Alexander”). In Sweden she is a well-known and admired stage actress.

  • More mosques for Stockholm
    Stockholm's Muslims need more space to pray. As of now, the county has only two mosques - but six new ones are planned. Mosques are now planned in Skärholmen, Rinkeby, Tensta as well as the suburbs of Haninge, Botkyrka and Nacka. These six are the ones that have come a little further than just the conceptual stage. But there are also several other Muslim communities, who currently reside in basements (for example), who have shown interest in building mosques.

  • Malin Berghagen’s Avocado and Squash Tartare
    Malin Berghagen is the daughter of two of Sweden’s most popular entertainers: Barbro “Lill-babs” Svensson and Lasse Berghagen. She has worked as an actor and a TV host and also teaches yoga. The following is the recipe Malin Berghagen made on the TV-show “Klockan åtta hos stjärnorna”(Eight o’ clock at the stars’), a cooking show.
    Yields 4 servings
    Ingredients:
    3 avocadoes
    3 small zucchinis
    1 Tablespoon lemon juice
    1-2 teaspoons agave syrup
    1-2 Tablespoons basil
    1 Tablespoon chives
    olive oil to taste
    salt to taste
    black pepper to taste
    lemon (for garnish)
    Instruction:
    Cut vegetables into small pieces. Cut the herbs and mix with vegetables, lemon juice and spices. Stir in the agave syrup and the olive oil. Garnish with a wedge of lemon.