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.
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.
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!
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.
Happiness is sometimes to get in the kitchen and serve a sweet caramel walnut pie to your loved ones!
Cassava is a new friend in my kitchen. A friend I look forward playing with! Today I make a simple cassava pizza with “cheese” sauce and veggies on top.
Last week I posted a recipe for a homemade wild yeast starter. Today it’s finally time to bake with it. I make a glutenfree Levain bread with a crispy outside and soft inside.
Allow me to be slightly nerdy… Today I make a homemade wild yeast starter to bake delicious gluten free levain bread with.
These crunchy cookies with jam don’t win the first beauty price but boy do they taste good! Perfect with a cup of hibiscus tea a summers’ day.