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.
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.
Today I invite you to the breakfast table with chia pudding with saffron and warm apples.
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!
A week ago I posted a recipe for a walnut pie with sweetened condensed coconut milk here. As it is not always easy to find in the shop, I decided to also post the recipe for the homemade version as well.
I have a crush for sauerkraut at the moment and want to eat it almost the whole time! Today, I make my own version of the classic Reuben sandwich.
There are many dinners planned around potatoes, rice or pasta. Today I add a lovely Italian classical to it: Polenta. I make fried polenta with red onion marmalade, shiitake tapenade and smoked tofu. A great alternative for dinner together with some green leaves or even as a fancy snack to go with the sunday drink.
I think that I have done this very simple dish about 5 times in the past two weeks. My dinner (or lunch for that matter) with root vegetables with fennel seeds and millet is so tasty, quickly made and filled with goodies that there’s really no reason not to make it. If you ask me ;0)