Chocolate truffle with chestnut puree
Yes, one more sweet little something for Christmas… A small chocolate truffle with chestnut puree!
All posts filed under: Nut-free
A simple and tasty mushroom sauce with oat cream
Sometimes al you need is a simple and tasty mushroom sauce with oat cream. Easy to make, fits to almost anything and not expensive to make. Additionally, you can vary it with several ingredients.
Homemade butter with oat cream
Some weeks ago I made homemade oat cream on the blog and promised more recipes. It’s time to make homemade butter with the oat cream!
Chocolate mousse with mango
Oh boy! This. Is. Perfect. Any day really. Or maybe for breakfast even? Today I serve chocolate mousse with mango!
Comforting soup with courgette and saffron
October means to me that the real soup-season has started. Preferably with a lot of flavor and tasty vegetables. Today I serve a comforting soup with courgette and saffron.
Almost raw chocolatefudge cake with lingonberries
Lingonberry, a berry that I very much associate with my home-country Sweden. To be picked in the wild woods in the end of august, beginning of september. Something I very much look forward to every year. Today I serve a remake of a classic Swedish chocolatefudge cake with lingonberries. Meet my almost raw chocolate fudge with sour lingonberries (or red currants for anyone abroad, including myself).
Raw gooseberry compote
I really like gooseberries but I don’t manage to find them very often. This time I was lucky and I came home with a liter. Now what? And then I knew, of course I should make compote. Like all grandmother did when I was a child (at least I think they did)… Today I’m making raw gooseberry compote in my kitchen!
Fresh dessert with coconut milk, red berries and rose water
The inspiration for this dessert I had years ago in an Indonesian restaurant. I have never had it since but the tastebuds hadn’t forgotten about it. It was time to create a copy-cat from an old food memory, fresh dessert with coconut milk, red berries and rose water!
Aquafaba garlic mayonnaise
This post is actually just a anthem to the good mayonnaise, this time an aioli of or should I just call it Aquafaba garlic mayonnaise? Aquafaba is a fancy word for something so not sexy, chickpea water from a can of chickpeas. So I just stay with the word aquafaba because what you can do with it is sooo sexy! A vegan mayonnaise that taste just like mayonnaise, that behaves just like a real mayonnaise and works with anything, just like a real mayonnaise.
Lovely rhubarb chutney with curry
May and June is the season for rhubarb. The gardens (and vegetable shops) are filled with them and maybe you find yourself standing wondering what the h*ck to do with them. Well, I have a suggestion for you. Make a lovely rhubarb chutney with curry. Just imagine eating this summery chutney in the winter to your stew. You will just thank your self for being so clever keeping the summer taste!