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.
Chestnut flour is a new discovery for me since a few months ago. It has a great slightly sweet taste and can be used for both cakes, pasta and bread. Today I make a sticky chocolate cake with it.
The Swedish book The new green salad by Therese Elgquist is a really nice book about warm and cold salads. Today I review the book and cook a warm salad with wild rice and roasted pumpkin from it.
Today I combine the crispy baked plantain with a fresh rhubarb salad for lunch. The combination of the ingredients gives a crisp, fresh, a little sweet and very fresh touch to every bite.
Sure we can manage another asparagus recipe before the season is over? Today there will be deep-fried croquettes with white asparagus!
I have experimented with this cake for a while, and just in time for my upcoming birthday I’m finally happy with the result. Today I invite you to my kitchen table with a delicious strawberry cake with Limoncello cream!
Hej everyone, There is always something new happening around the blog . Time for an update!
I’m just saying. Green asparagus and new potatoes. In one sentence and in one dish. Simple and without much extras going on. Just delicious and perfect in season.
Today, I review the book De Yoga Kitchen (Original title The Yoga Kitchen) by Kimberly Parsons. From the book I also make a really nice apple icecream with warm spices!
Do you want a nice breakfast that makes you happy and going until lunchtime? Then you just have to try my full-grain quinoa porridge with plenty of deliciousness!