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!
Sometimes you look into the fridge and think there is NOTHING there. Really nothing but maybe some potatoes, some onion and carrots. And then you really have a lot … Today I put the spotlight on the carrot and put it in its correct light.
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.
Today, I serve a colorful green paté with cranberry sauce on the blog. You can choose to serve it cold as an appetizer or as a main course with maybe some boiled potatoes and a salad to go with it. It will be good anyway.
For tonights dinner I serve a delicious muhammara with baked sweet potatoes and fried black-eyed beans. Muha … What? Muhammara (or mhammara) is an amazing red pepper sauce with its roots in Syria, but also served in different varieties in both Turkey and arabic countries.
Today I invite you to the breakfast table with chia pudding with saffron and warm apples.
Today I write a review about the Swedish cookbook Vego in 30 minutes by Ylva Bergqvist. From the book I make delicious cauliflower with tandoori and lentil rice!
In the winter, I think you can take bigger and bolder turns with spices in the kitchen. Warm spices are good for a frozen soul! Today I decided to make a homemade tandoori spice blend, a spice mixture that has its origins in the Indian, Pakistani and Afghan cuisine.
In Sweden, as in many countries the Christmas is filled with traditions of dishes that should be served around this time of the year. I however think it’s the different spices that really make Christmas. Today, the classic gingerbread spices will give taste to my Christmas granola with orange. Good for a yogurt, in a cake or maybe even as adding some crisp to a salad!