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Maïssoun Chami

Wine marinated beef cheeks

By | Recipes
It is getting cold again…so let’s get closer to the stove! Here is the perfect recipe for a Saturday evening. Just forget your meat on the stove (the longer the better) and get ready for meat of exceptional tenderness!


  • 2 trimmed pieces of beef 500g each
  • 1 litter of red wine
  • 5 dl veal stock
  • 2 bay leaves
  • 1 tablespoon of sugar
  • 4 thyme sprigs
  • 2 sliced yellow onions
  • 1 sliced garlic
  • 20-24 small peeled roasted cloves
  • Maizena Thickening
  • Salt and sugar and black pepper from the mill
  • 2 thyme sprigs
  • 25 g butter
  • Salt and sugar


  1. Put the beef in a saucepan with red wine, veal stock, bay leaves, sugar, thyme, onion, garlic and cloves.
  2. Fill with water to cover it.
  3. Boil the beef soft for about 4-5 hours.
  4. Remove the meat, filter the broth and simmer until reduced.
  5. Sprinkle with Maizena, salt, sugar and some freshly ground black pepper.
  6. Put the sliced onions in a foil package with butter, thyme, salt and 2 teaspoons of sugar and bake them in the oven (175 degrees) for about 20-25 minutes.
  7. Serve with roast or fried onion and maybe a good mashed potatoes.

Smaklig måltid!

Beetroot carpaccio with goat cheese and roasted pumpkin kernels

By | Recipes

Bye bye snow!

The snow is finally melting up here in the Grand North! We are getting ready to enjoy and cook delicious dishes with fresh ingredients. It´s time to celebrate the arrival of spring!


  • 10 cooked beets
  • 3 tablespoons pumpkin kernels
  • 4-5 tablespoons of fine olive oil
  • 1 tablespoon balsamic vinegar
  • 10 slices of any goat cheese, aged or white caprine
  • Salt flakes and freshly ground black pepper


  1. Boil and peel the beetroots
  2. Slice them thin with a cheese slicer
  3. Dress a plate
  4. Ring over oil / vinegar
  5. Slice over cheese just before serving
  6. Salt and pepper to taste

Smaklig måltid!

Food as a means of attractiveness and sustainability and why it inspires Landshypotek Bank

By | News

On March 22nd, Fia Gulliksson talked about food as a means of attractiveness and sustainability during the yearly regional meeting of Landshypotek Bank.

“Landshypotek Bank finance investments and entrepreneurial advancements that are aimed at the development of the countryside. Landshypotek’s fundamental mission is to finance the investments of the farmers and foresters, and has remained the same since founded in 1836.”

“We are a unique niche bank, we are a cooperative bank owned by our members and we challenge the prices for farming and forestry industries to offer the best rates possible. The profit we earn is invested back into the agricultural and farming industry for continuous growth and development.”

These values echo Food in Action’s core beliefs. Indeed, our mission is to inspire and work with other creative, passionate and hungry game changers of food systems. We believe it’s not merely about shaping diverse teams, but also about building new ways to grow, serve and enjoy food. So Landshypotek Bank’s commitment to farming and forestry industries reflects Food in Action’s will to change the world through gastronomy since one cannot go without the other.

Fia Gulliksson was invited to inspire the audience with her professional experience. In her presentation, she retraced her projects and initiatives as well as her successful technique to overcome difficulties and bring her ideas to life: “Be a passionate potato!”.

Learn more about Fia Gulliksson’s speaker’s skills here

If you want Fia Gulliksson to moderate, host or speak at one of your events, please contact her at 

Food in action brings the sweet potato to the forefront

By | News

Last week, Food in Action organised and hosted a photo shoot with sweet potato as the main ingredient. On the menu was carrot & sweet potato soup infused with Brunkullans rooibos tea, ceviche with roasted sweet potatoes, and sweet potato gnocchi with butter & sage. Do you want more? We also cooked skrei with sweet potato mash & brown butter, oven baked sweet potatoes with ginger butter, and sweet potato scones.

There are so many ways to enjoy sweet potato. Its versatility inspired us and we are sure it will inspire you as well. Plus, you could not imagine all the health benefits. First, they contain a large amount of nutrients: Vitamin C, A, E and B6. Fibres, complex carbohydrates and antioxidants also make it your nutritious friend. And did you know that its sweet aroma is due to storage? It is only after the harvest that the sweet potato starch is slowly transformed into sugar.

This sweet potato feast was a rehearsal for the real feast, which took place on March, the 21st in Stockholm. In collaboration with NomNomStory,  Richard Nystad and Karolina Sparring, a crEATive Lunch Lab was created, based on Sweet Potatoes at the Mosebacke Matstudio in Stockholm. Food In Action’s CEO Fia Gulliksson – moderated the whole event.

But why sweet potato? Fia Gulliksson explains: “Sweet Potato is a healthy all-year around option. Of course it’s great to eat local but things we cannot produce here is better to import – like tea, coffee, sweet potatoes. To enjoy healthy food and drink is everyone’s right. Then it’s important to import good, clean and fairly produced products. In North Carolina they are 450 great farmers united – exporting 35% of their crop to Europe.” Photographer: Tina Stafrén

So stay tuned for we will soon post some of the recipes on this blog. And we guarantee you, your kids will ask for more!

Jämtlandsgillets cultural grant to celebrate Food in Action’s commitment for GOOD food

By | News

On March, 16th Fia Gulliksson, CEO & Founder of Food in Action, received the “Jämtlandsgillets Kulturstipendium” in Stockholm at Två Grabbar och Kök. This cultural grant was awarded in recognition for her “valuable efforts for Jämtland food”.

A food and sustainability advocate, Fia Gulliksson has put Jämtland in the heart of Sweden. Fia uses food and culture as tools for sustainable profits. With her, Food in Action has launched a number of successful initiatives and sustainable brands like The Great Nordic Feast, Eat Up Food Walks, Flowfood and prizewinning Jazzkoket. She is also behind her hometown Östersund’s successful bid to become a UNESCO Creative City of Gastronomy and the host city of the network’s annual summit in September 2016.

Click here for more information about Food in Action’s accomplishments on GOOD* food.

Picture of Fia Gulliksson receiving the cultural grand

Fia Gulliksson receiving the cultural grand

*taste, sustainability, equality, localThe grant was given by the Jämtlandsgillets, an association founded in 1923 to promote interest in Jämtland, its history and culture and contribute to good cohesion between members across Sweden. A total of 20 people benefited from this cultural grant. The association meets every year in mid-March but the grant is only awarded every second year.

Congratulations Fia!