Top 10 Must See Attractions in Stockholm

10 Must-See Attractions in StockholmThe capital of Sweden has a reputation as a cosmopolitan, progressive and prosperous city, where although the price of a drink and decent meal may set you back relative to home (unless home is Tokyo or Geneva), you won’t necessarily resent the sting.

Why? Well, the urban heart and face of Sweden is a fabulous city, to be quite honest. One of the most popular destinations in Scandinavia, Stockholm has a wonderful cityscape, a dynamic arts and culture scene and myriad parks and recreation space to explore. At least ten must-see attractions as well.

10. Stockholm Palace

The Royal Palace of Stockholm provides the global city with a crown jewel landmark. The location is prime, on Stadsholmen (city island), in the heart of Gamla Stan (the old town). Built from 1697 to 1760, the impressive main facade is one of the most familiar symbols in Sweden. Incredibly, the home of the Swedish royal family has more than 600 rooms.

9. Stockholm City Hall

A brilliant and singular city hall by all accounts, Stockholm City Hall is a popular tourist attraction for several reasons. For one, the architecture, a beautiful example of Nordic National Romantic style, is remarkable. Second, the location on Lake Malaren’s Kungsholmen island is idyllic. Last but not least, the Nobel Prize banquet takes place here every year.

 

8. Vasa Museum

Nordic Europe is the ideal place to visit a maritime museum and Stockholm may have the best one in the entire region. The Vasa Museum is the most popular museum in all of Scandinavia and features some extraordinary sea vessels from the past.

 

7. Storkyrkan

Stockholm’s Great Church, or Storkyrkan, is a perfect example of the city’s and indeed Sweden’s unique architectural legacy. Built in Brick Gothic style, the Gamla Stan 13th century landmark sits next to the Royal Palace, amid some of the best points of interest in Stockholm.

6. Swedish Museum of Natural History

With a collection that dates back to the early 18th century, the Swedish Museum of Natural History is a national treasure. Together with a Gothenburg equivalent, the Stockholm facility is a veritable history lesson on Sweden and Nordic Europe and features a planetarium and IMAX cinema.

 

5. Nordiska Museet

With explicit focus on the sociology and ethnography of Sweden, the Nordic Museum is where visitors go to complete their formal education on the vast cultural landscape of the country. On the central island of Djurgarden, the magnificent museum is well worth a few hours of your time.

 

4. Skogskyrkogarden

One of the most unique UNESCO World Heritage sites in the world, let alone Sweden, the Skogskyrkogarden is as much a treasure trove of architecture and native design that blends seamlessly with the natural environment as it is a cemetery.

3. Riddarholmen Church

One of the most senior landmarks in Sweden, the Riddarholmen Church is close to the Royal Palace on the Stockholm island of the same name. With roots in the 13th century, the Riddarholmen’s unmistakable grand cast iron spire was built much later, in the 19th century.

2. Stockholm Archipelago

Many visitors to Sweden’s capital have no idea that in effect, Stockholm is part of a great archipelago that extends some sixty kilometers out into the Baltic Sea. As such, a plethora of beauty and tidy island hamlets unfurl beyond the chic urban confines of the city. Take a day trip then and book a cruise, private boat or taxi boat and get out of central Stockholm in the summer months.

1. Drottningholm Palace

The opulent and immense private residence of the Swedish monarchy is a beautiful palace on the island of Lovon on the periphery of Stockholm proper. Built in the 16th century, Drottningholm Palace is actually one of several private homes of the royal family but perhaps the most popular with visitors. The grand estate and gardens combine to form a notable UNESCO World Heritage Site.

 

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Sweet And Sour Chicken Recipe

How To Make Sweet And Sour Chicken

Step 1: You will need

• 1/2 kg chicken breast
• 1/4 cups (60ml) corn starch
• 1 green pepper
• 4 pineapple slices
• 1 medium onion
• Sauce:
• 3 tbsp vinegar
• 4 tbsp sugar
• 4 tbsp ketchup
• 5 tbsp water
• 2 tsp corn starch
• 1/2 tsp sesame oil
• 2- 4 cups corn oil, for frying
• large wok or skillet
• large chef knife
• strainer

Step 2: Prepare The ChickenStart by slicing the chicken into one inch cubes and placing the cubes into a clean bowl. Now add a half cup (64 g) of corn starch into the bowl and thoroughly coat the chicken cubes. The corn starch acts as a sealing agent, keeping the chicken moist on the inside during the frying.

Step 3: Oil Blanch The ChickenNow oil blanch the chicken cubes, which essentially means deep-frying for a very brief time. Place the chicken cubes in a few inches of pre-heated vegetable oil in a wok or large skillet. The oil should be between 325o - 350o (163o- 177o C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.
Take care not to overcrowd the chicken when placing in the wok. Oil blanching is intended only to seal in the chicken's moisture, not to fully cook the chicken. So when finished, the chicken is still raw inside. You will know when the chicken is done when it turns a golden brown, which will take between 30 and 60 seconds. Upon removing from the oil, drain the chicken on a paper towel and repeat the process with the remaining chicken.

Step 4: Prepare The VegetablesTake your green peppers and seed it by either using your knife to cut out the stem or by placing three fingers on the stem and pushing down hard. In either method, you want to remove the pepper's stem and seeds. Also, remove the white ribs of the green peppers as they have a bitter flavor. Cut the green peppers into one inch cubes. Now dice the pineapple and a small to medium sized onion into similar sized cubes.

Step 5: Stir FryAfter first pre-heating your wok until it starts to smoke, add about a tablespoon of vegetable oil around the sides of the wok. When the oil is hot, add the cut onions, green peppers, and pineapple to the wok. Next, pour in your sauce ingredients starting with your vinegar, sugar, ketchup and the sesame oil. Stir all this around for at least a minute then add the oil-blanched chicken to the mix and let cook for a couple of minutes to thoroughly cook, stirring occasionally.

Step 6: Thicken The SauceMix together five tablespoons of water and two tablespoons of corn starch in a small bowl with your finger. Now add this slurry to the ingredients cooking in the wok, stirring constantly so that this slurry mixture will not clump. The slurry will thicken the sauce.

Potato, Carrot and Tomato Soup - Malaysia ABC Soup

Malaysia ABC Soup
This soup is called ABC soup because it is super easy to prepare. Therefore, as simple as ABC!Soups generally taste nicer if you use a double boiler - a 2 tiered soup pot with the bottom pot filled with water. The soup in the upper pot is steamed by the boiling water from the bottom pot. This gentler way of cooking soup releases the flavors from the ingredients gradually and the result is a sweeter tasting soup.If you haven't got a double boiler, no worries. Just simmer the soup on the lowest heat possible.This recipe serves 2.
Ingredients:

·         1 lb chicken pieces with bones

·         1 large carrot, cut into 1-inch pieces

·         3 medium potatoes

·         1 quartered medium tomato

·         1 peeled and thickly sliced medium onion

·         1 tsp crushed pepper corn

·         4 cups of water

·         Salt to taste

Preparation:

Chicken This is a quick way to remove the gunk from the chicken. Put the chicken pieces in a pot with just enough water to cover them. Bring to a boil. Pour away the water. Rinse the chicken under the tap to get rid of any blood or other impurities.PotatoesPeel the potatoes and cut them into 1 inch cubes. If they are not immediately used, soak them in water so that they do not turn black.Cooking the Soup1.    Fill a double boiler or a soup pot with 4 cups of water. Put in the prepared chicken and boil on medium heat. Once the water boils, remove any impurities on the surface with a ladle. Turn the flame to low.

2.    Add the onions, tomato, carrots and pepper corn. Simmer on very low heat for about 2 hours.

3.    Drain the water from the potatoes. Add them into the soup 30 minutes before the soup is ready.

4.    Add salt to taste, and enjoy the Malaysian ABC soup

Butter Chicken Recipe

How To Make Butter Chicken

Step 1: You will need

• 2 chicken breasts, cut into chunks

• 2 vegetable oil
• 2 butter
• 1 onion, chopped
• ¼ tsp cinnamon
• 1 tsp garlic, crushed
• 1 tsp ginger, crushed
• ½ tsp ground turmeric
• 1 tsp chilli powder
• 2 ground almonds
• 220 g can of whole peeled tomatoes
• 1 tomato paste
• 1 natural yoghurt
• 2 fresh coriander or spinach, chopped
• salt
• pepper
• 1 large frying pan
• 1 spoon
• 1 tray

Step 2: Season the chicken.

Begin by seasoning the chicken with a generous sprinkling of salt and pepper.

Step 3: Heat the oil and begin to fry the chicken.Using a large frying pan, heat the vegetable oil and add the chicken.

Step 4: Fry for 3-4 minutes.Fry the chicken for 3-4 minutes until it turns a golden-brown colour.

Step 5: Remove the chicken.Take the chicken out of the frying pan and put it aside.

Step 6: Melt the butter.Use the same frying pan to melt the butter.

Step 7: Fry the onion with the cinnamon.Now add the onion and cinnamon and fry together in the pan.

Step 8: Add the remaining ingredients.At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.

Step 9: Bring to the boil and cook.Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.

Step 10: Add the chicken.

Put the chicken back into the pan and combine with the other ingredients.

Step 11: Add the fresh coriander.To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.

Step 12: Serve while streaming and eat upSpoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread. A perfect curry dish, that goes down well with an icy Asian beer.

Chicken With Cashew ( Kung Pao) Recipe

How To Make Chicken With Cashew (Kung Pao)

Chicken with cashews is an extremely popular Chinese dish in restaurants worldwide. The dish is often also called Kung Pao chicken. This delicious and simple dish is easy to make in a wok or skillet.

Step 1: You will need

• 460 g chicken, preferably chicken breast
• 9 dried red chilies, cut into 1/2 inch pieces and seeds removed
• 55 g cashew
• 1 tsp ginger, chopped
• 2 cups (500ml) oil, for deep frying
• 2 tbsp cornstarch
• 1 tbsp water
• 1 tbsp soy sauce
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp sugar
• 1/2 tbsp vinegar
• 1/2 tbsp cornstarch
• 1 tbsp sesame oillarge wok or skillet
• large chef knife
• cups of corn oil for frying
• strainer
• micro planner

Step 2: Cube & Marinate The ChickenStart by removing any excess fat from 1 pound of chicken breast and then slicing it into one inch cubes. Now place the chicken into a clean bowl and add a marinade comprised of 1 tablespoon water, 1 tablespoon soy sauce, and 2 tablespoons cornstarch. Mix this with the chicken thoroughly. Set this aside at for about thirty minutes to fully marinate the chicken.

Step 3: Make Stir Fry SauceWhile the chicken is marinating you can make your sauce. You are going to add 1/2 tablespoon vinegar, 1 tablespoon rice wine, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil and 1 teaspoon cornstarch. Mix that around and set it aside. When your chicken is done, you are ready to stir fry. Have your sauce ingredients ready so that you can add them to your pot.

Step 4: Deep FryFry 1/2 cup raw cashews until they turn a golden brown.
This will take a few minutes as you don't want the oil too hot so you don't burn the cashews.
Scoop some up every once in a while just to check the color. Again, you are looking for a nice golden brown.
So once you are have reached a golden brown color, strain the cashews.

Step 5: Stir FryYou can add a little bit of gingers, one or two grates of ginger on your microplanner.
When the 9 chilies have turned black, you can add the remaining ingredients.
Stir your sauce ingredients around making sure that you have no clumps of cornstrach. Add your sauce and mix. Also, grate into the wok one or two grates of ginger.
Turn off the heat and your Kung Pao chicken is ready.

Chicken Curry Recipe In Ten Minutes

How To Cook A Chicken Curry In Ten Minutes

http://www.videojug.com/film/how-to-cook-a-chicken-curry-in-ten-minutes

Step 1: You will need

• 45 ml olive oil
• 1 medium onion
• 400 g chicken fillet
• 2 cloves of garlic
• 1 green chilli
• 1/4 tsp salt
• 1/4 tsp turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1 tsp tomato purée
• 1/4 tsp garam masala or 1 tsp curry paste
• 30 ml double cream
• 1 Teaspoon
• 1 Tablespoon
• 1 Chopping board for meat
• 1 Chopping board for vegetables
• 1 Sharp knife
• 1 Non-stick frying pan
• some Plates to hold the ingredients
• 1 Wooden spoon

Step 2: PrepareFinely chop a medium sized onion

Remember- when preparing ingredients, the smaller you chop things, the faster they cook. Chop your ingredients really small, so they'll be ready in no time.

Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop.

Finely chop a green chilli. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chilli juices can burn your skin so when you've finished, wash your hands.

Take the chicken on a fresh chopping board. Chop into small bite-size pieces. Wash your hands after chopping the meat.

Step 3: Fry the onionHeat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute.

Step 4: Add chickenPut the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.

Step 5: Add garlic and chilliPut the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.
Step 6: Add spicesPut 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.

Step 7: Add more flavourAdd 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala.

Stir, and fold 2 generous tablespoons of double cream into the mixture.
Step 8: Check the chickenIf you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should break easily, and be white all the way through, with no trace of pink. It should also be piping hot throughout.
Step 9: ServeServe hot with freshly cooked basmati rice, or naan bread.

Customs & Immigration in Sweden

CUSTOMS
As with immigration, Swedish Customs formalities are usually painless and baggage is rarely opened, but it's sensible to observe the duty free limits and other rules.
Duty free
Visitors from non-EU countries (who are still able to buy goods duty free) and aged 18 or over can import duty free 300 cigarettes/150 cigarillos/75 cigars or 400g tobacco. Visitors aged over 20 can import 1 liter of spirits or 3 liters of dessert wine (maximum 22 percent alcohol by volume), 5 liters of wine plus 15 liters of beer.
Gifts
Presents up to a value of 1,700 Skr may be taken into the country, but the value of any food you are bringing is included in this limit.

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PASSPORT & VISA
A valid passport entitles you to stay for up to three months, and visas are not normally required. Immigration rarely causes problems in Sweden. If you arrive from another Scandinavian country, passports aren't usually checked at all. If you intend to stay longer than three months you will need to obtain a resident's permit, which you can do once you are in Sweden.

Read more: http://www.virtualtourist.com/travel/Europe/Sweden/Stockholms_Laen/Stockholm-173634/Tourist_Traps-Stockholm-Customs_and_Immigration-BR-1.html#ixzz25KIdmdFF