For New Year’s Eve, I made a dessert with caramelized pineapple and homemade ice cream and was thinking if you could do something with the peel. After spending some time on Google, I found Tepache, a Mexican bubbly pineapple drink made on the shell. So exciting that I immediately went to work! Do you also want to try? Cool!
Al of a suddden autumn came, frost warning and quickly I had to pick the last pears still hanging on our pear trellis. High time to make this goodie! Pear muffins with white chocolate and pecans.
Right now, the delicacy bear’s garlic is coming out of the ground like crazy in my part of Sweden. Right now, a beautiful spring sun is shining over our beautiful Österlen in the south. Right now it feels like a brisk contrast to what is happening in the rest of the world. Right now. Still, I cook. I make bear’s garlic pesto with baked carrots and red onion. So trivial as it is in this situation right now.
For my green Christmas food weekend that I made in my restaurant, I composed this Christmas chocolate pie a few weeks ago. It is probably the definition of Christmas in all tastes, well at least according to Swedish Christmas taste that is. I added mulled wine to the chocolate truffle and serve it with an intense orange cream made with whole oranges.
Have you heard the expression “what grows at the same time, often fits together in taste”. A refreshing idea of looking at ingredients right now! Today I therefore make a simple rhubarb cake with chervil sugar. All from my garden right now.
A few months ago, the latest book written by one of my absolute favorite chefs – Yotam Ottolenghi, was published. Today it’s time for me to review the book Simple and of course make something really tasty (and simple) from the book! Ottolenghi quickly became a kind of icon for vegetarian food from the Middle East. 7 cookbooks further and at least half of the world now keeps rose water, pomegranate and the typical spice mix Zaataar in the cabins. Or should I say, at least Holland and the rest of Europe. In Sweden, I feel a rather new interest for food with Moroccan, Israelian and Turkish origin. I’m still surprised how much this kind of food seems to be up here in the Nordic countries. But maybe I’m wrong, hope so. And if not, I have NOW the chance to help them on the way! The book Simple is really simple. Simple in it’s layout, recipe selection and ingredients (if you disregard some of the wonderful specialties😉 typical for the region ).This must be a …
A few weeks ago we needed a smaller sponge cake for a dessert we served in the restaurant and I made up this recipe. For the asian-inspired dessert we served that time we added matcha tea, but today I have made them a bit more Christmas-like as in Sweden with saffron and raisins instead.
Autumn and rainy days. Time for friends and dinners in candlelight. And of course chocolate, Lots of it! The first post after this summer’s busy days for me turned into a chocolate cake with intense red lingonberries, dark chocolate, a fun bottom layer with red lentils and dried blue cornflowers with a hint of midsummer bright nights.
We sit on our porch in the lukewarm summer night. I have a blanket over my knees and hot, fresh mint tea in my teacup. The stars are twinkling above our heads and it feels like a good moment for a reflection of the past three months with Tastecelebration Residence.
Some time ago, the Swedish colorful book Chokladbollar by Mia Öhrn was released. Today I tell you a bit about the book and give you the recipe for oh so delicious chocolate balls with white chocolate and lemon!