Born in the vibrant city of Singapore with a unique Eurasian blend of Portuguese and Chinese heritage, my journey has taken me from the bustling streets of Singapore to the serene and open landscapes of Sweden. My educational pursuits in Singapore culminated at tertiary level with two separate Master degrees, after which I embarked on a new adventure in 2002, moving to Sweden. In Sweden, I pursued with deep interest, the knowledge field of applied linguistics, particularly corpus linguistics research methods, earning a doctoral degree from one of northern Europe’s largest universities, the University of Gothenburg. I currently work as Project Manager, focusing on EU and international projects, at RISE Research Institutes of Sweden, at the Division of Bioeconomy and Health, Department of Agriculture and Food. My office is located in Mölndal municipality. Mölndal, known also as the Valley of Mills, is located about ten minutes by bus ride from the city center of Gothenburg to the south. If you’re ever traveling south from Gothenburg to Malmö, whether by train or car, you will likely come by Mölndal municipality. In these pages at cmariec.com, you’ll find my lifestyle musings on culinary and travel adventures from Singapore to Sweden, and from when I lived and worked the Arctic City of Tromsø (2018 to mid-2022). SINGAPORE | SWEDEN | NORTHERN NORWAY Life in Singapore Pursued all academic interests in Singapore, of which the post-graduate years were founded in two separate disciplines. In 2000, graduated with two separate Masters Degrees: (i) Master of Science in Information Studies at the Nanyang Technological University (NTU) in Singapore (ii) Master of Arts in the English Language at the National University of Singapore (NUS). In 1999, represented the Republic of Singapore at the Miss Universe Pageant in Trinidad and Tobago. With this came a variety of film, educational TV, media, and ambassadorial work for the Singapore Tourism Board. Life in Sweden In 2002, moved from Singapore to Sweden in order to pursue a PhD in Gothenburg, where a number of international corporate head offices were located that all had a substantial business presence in Singapore and also Asia in general. In 2009, graduated with a PhD in applied critical linguistics from the faculty of humanities at the University of Gothenburg, with a cross-disciplinary thesis entitled, Swedish management in Singapore: a discourse analysis study, looking particularly into the concepts of assimilation, integration and hierarchy, at top management levels of Swedish-Asian corporations in Singapore. 2013, as research fellow at the Centre for International Business Studies (CIBS), School of Business, Economics and Law at the University of Gothenburg, Sweden, researching the future implications of increasing Asian-Swedish cooperation within the field of international business. The project is entitled Gothenburg in Asia, Asia in Gothenburg, funded by the Anna Ahrenberg Foundation. The project is aligned with the 400 years anniversary of the city of Gothenburg in 2021, and falls under the broad category of Kunskap Göteborg 2021 initiated by city representatives of Gothenburg, Göteborg & Co, University of Gothenburg and Chalmers University of Technology. 2015, was granted the Flexit post-doctoral scholarship by Bank of Sweden Tercentennary Foundation (Riksbankens Jubileumsfond, RJ) for a three year project together with the Swedish-Swiss multinational enterprise ABB. From 2015-17, the research will take place at ABB Corporate Research Sweden HQ in Västerås, and at CIBS during 2017-18. The research focus of the project is how new technologies are perceived and accepted by users and customers, using linguistic methods of data analysis. More information can be found at RJ’s website, at Riksbankens Jubileumsfond (RJ) Felxit 2015. Life in Northern Norway (2018-2022) 2018, late summer. I acquired new work as Market Scientist at Nofima. Having moved to the county of Troms in August, I’m currently enjoying myself, exploring the island city of Tromsø. From the 1900s, this city became known as Paris of the North due to how the people of Tromsø were exceptionally stylish and sophisticated in contrast to the fishing village preconception that many might have of a city located in the Arctic Circle. In my years in Sweden, I have known Sweden to be called the land of the midnight sun. During the long summer mights, it was beautiful to sit and watch the sun’s languid pendulation between east and west, touching the horizon out at sea before going up again. Northern Norway takes this languid pendulation of the sun to the extreme. It is not only known as the land of the midnight sun, but it is also the land of polar nights and the northern lights. This is my new adventure. And in these lifestyle blog pages, you’ll find my personal thoughts, insights and musings. Cheryl Marie Cordeiro | PhD MSc MA ACADEMIC REFLECTIONS | CV LIFESTYLE BLOG

Second Sunday in Advent

coffee

Lussekatter, usually makes its appearance on St. Lucia which is 13 December.
Text and Photo © JE Nilsson & CM Cordeiro 2011

There are definitely some things more than just tradition when it comes to cooking and preparing during the Advent weeks that lead to Christmas. It’s in the air, a solemn feeling of silent expectation.

In all of this, I find it very much soothing to the busy mind, all too often kept spinning by the daily transactions, to relax and just spend the whole day baking.
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Late evening at No Menu, Singapore

Osvaldo Forlino at No Menu, with guests.

Late evening visit at No Menu, 23 Boon Tat Street, Singapore.
Text and Photo © CM Cordeiro 2011

One of the more enjoyable part-time jobs I’ve held as a young student in Singapore some more than fifteen years ago was that of waitressing in a small restaurant. There I was on my feet, running to and from the kitchen with orders, water pitchers, new plates, napkins, most anything and everything that made a restaurant work at rush hour, and I didn’t feel the strain. It was more a constant pulse of a beating heart, that happily kept going.

In my very brief stop-over in Singapore this time around, I considered it an absolute privilege to have been invited to spend a late evening at No Menu with owner and Executive Chef Osvaldo Forlino, with his team and Head Chef Daniele Devillanova.

What struck me more than the food by itself which is the obvious thing to experience in a gourmet restaurant of this magnitude, was the atmosphere that at No Menu is spirited, generous and warm. The air was most often punctuated with bouts of heartfelt laughter and goodwill, where the food, the people and ambiance feels like an orchestrated symphony by light, set against a fabric of seductive fragrances wafting from the kitchen… making the full experience of dining here so much more than just one more dinner however excellent.
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Trattoria Capri, Singapore 2011

Luca Iannone, Cheryl Marie Cordeiro, Michele Cuozzo

With Luca Iannone and Michele Cuozzo of Trattoria Capri.
Text and Photo © CM Cordeiro 2011

Impromptu. It seems that’s the word these days when it comes to meeting up with family and friends when back in Singapore that is always at full speed. But seeing that there was a glitch in communication on whereabouts and places to meet for various groups of persons on different days, I figured, for impromptu, this day’s lunch at Trattoria Capri at 3 Binjai Park, turned out uncomplicated.

As I’ve experienced countless times in the past both in Singapore and in Italy, the warmth and hospitality of the Italian people is a treasure to hold in this day of fast paced living and dining. A quick phonecall to Luca was all it took for them to keep the kitchen open till after their usual operating lunch hours and upon our arrival that was just a tad later than the expected late, we were greeted with broad and genuine smiles with the question, “What do you want to eat?”

Famished, we all had just a single craving – white truffles. Since we knew it was white truffle season in Europe, white truffle anything would be fun to have right here in the midst of the Singapore tropics. A smile back from Michele and a knowing nod – not a problem! And no, we didn’t so much as browse the menu, but had left the Chef instead, to surprise us with some magic!

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Lujiazui by night, Shanghai

Cheryl Marie Cordeiro at Lujiazui, Shanghai 2011

Lujiazui by night. In the background, lit blue, the Oriental Pearl Tower.
Text and Photo © K Meeks and CM Cordeiro 2011

When in Shanghai, the last place I expected to find myself exploring come sundown is Lujiazui, the city’s financial district, as the more popular of nightspots would include Xintiandi or even the quieter street of Hengshanlu lined with all sorts of eateries from Turkish and Thai to Hunan cuisine.

Shanghai World Financial Center

Shanghai Word Financial Center (SWFC).

Still, walking down the pristinely clean streets of Lujiazui lit blue and orange from the surrounding buildings, called to mind the quiet of Raffles Place and Singapore’s very own Central Business District by night, where all at once, despite the glittering globes of the Oriental Pearl Tower in festive blue ahead, I couldn’t help but feel at home, thinking – this is Asia! – and how much I miss its vibes when living and working in Scandinavia. Continue reading “Lujiazui by night, Shanghai”

Chicken liver Pâté and Cumberland, a precurse to Julfika

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Oven baked chicken liver pâté served on toasted white bread, with cornichons and a slice of orange.
Text and Photo © JE Nilsson and CM Cordeiro 2011

Part of our Christmas tradition in Sweden is to prepare and subsequently feast upon, the many dishes that go into our the traditional Swedish Julbord or Christmas Table. In reality the dishes are so numerous that it would be impossible to sit down and enjoy them all in one sitting as a grand jultide smorgasbord as intended. So, we have found it better to start well in advance and use the dark months ahead of the mid-winter celebrations for various cooking experiments.

One of those many dishes that just came to mind was various pâté to be served with a wonderfully fruity cumberland sauce. When it comes to liver pâté there are lots of recipes on line. The traditional ones ask of you to mince and mix the ingredients first and then bake the pâté in a water bath in the oven. The more modern ones if one might say so suggests that you can fry the ingredients first and then just put all of it in a blender and voilá, pâté. Both methods work and the blender method is of course faster. It also gives the benefit of better control of how much you cook the liver, since liver doesn’t benefit from over cooking. Really tasty and flavourful liver should hardly be cooked at all or at least as little as possible. Then again the slightly browned crust you would get from oven baking is also delicious so, I have done both and if I have the time, prefer to bake the pâté.
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Autumn mushroom crepes

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Autumn mushroom crepes.
Text and Photo © JE Nilsson and CM Cordeiro 2011

If there was a culinary disadvantage to be named whilst growing up in an almost mono-seasoned (you could optimistically consider wet and wetter to be two different seasons coming with the monsoons) equatorial climate, it would be that you hardly have the distinct seasonal food groups that come with a Nordic climate. Coconuts and bananas for example, seemed always in season when I was young. So now when the leaves on the trees in Sweden are turning from a vibrant green to shades of mellow gold and red in our garden, serving up some creamy mushroom crepes to an autumn themed meal felt just about right.
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With a penchant for olives

With a penchant for olives

Making your own tapenade – the French Italian classic olive paste – is quick and easy.
Photos © JE Nilsson and CM Cordeiro 2011

Weekends are the time when I read, plan for the work week ahead, and cook. Besides all other good things that could be said about preparing your own food, I find the sometimes long winded and perhaps monotonous preparation of food very calming. It lets your mind wander in any direction it might, encouraging the formulation of new ideas, where you find yourself combining familiar things in creative ways both in your mind as well as in your pots.

By what you cook, you can also revisit places you wish to see again that right now are inaccesible for such mundane reasons as that your work lets you travel, but to a different continent.

This weekend I revisited the South of France and the North of Italy by means of a black olive tapenade and a generous slab of home made ‘Ciabatta’ style bread.
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A Swedish-French Onion Soup

Onion Soup

Onion Soup.
Photos © JE Nilsson, CM Cordeiro 2011

French onion soup evokes memories of those student days where you wanted to see your friends at your own place for some home cooked food, and the most of what you could offer was hospitality and friendship but not so very expensive food. And while everybody else’s task was to see to that they brought their own wines and beers, your task was to come up with the food.

During such events, catering was always an option but it gets boring in the long run, besides which, showing off some cooking skills was always fun? Well, at least if the dish worked out well and the guests in general approved of the food served.

However much you progress in your career, your history continues to remind you of your previous success and failures. And these days, what I have at work are Tuesday breakfast meetings to cater to, on a rotating roster.

So, what comes to mind is

French Onion Soup.
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Happiness in a paper cup

Raisin muffin I

Paper petal.
Photos © JE Nilsson and CM Cordeiro 2011

In a busy and often complicated adult life, I often wonder if happiness and bliss can’t sometimes come by the simplest means with little need for preparation and effort. Like a wish to embrace the moment in childhood for example, where happiness is a collection of colored stationary, some really cute erasers and a whole set of pens and pencils in all the colors of the rainbow.

So in all the rush of things to do, people to meet, events to plan and execute… sometimes what I really want are just plain – unembellished – raisin muffins. No fuss. The simple dough, stirred in with good handful of plump raisins and voila… a little bit of magic in a tiny petal paper cup. Perfect to round off the day!
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Tångbröd, from Grebbestad, Sweden

Cheryl Marie Cordeiro and Ola Dahlman of Tångbrödsspecialisten, Grebbestad Bageri AB, Sweden.

Cheryl Marie Cordeiro, with Ola Dahlman of Grebbestad Bageri in Sweden.
Photos © JE Nilsson and CM Cordeiro 2011

It was back in the early 1990s that I was first introduced to Nordic hard-breads or crispbreads in Singapore, where I found them most unpalatable, having had no clue what those crispbreads could be good for if not as complement to soups or generously lathed with butter (not margarine) before biting into.
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