A simple luxury is to be able to offer your own homemade crispbread for breakfast or the drink. Today I make a super simple crispbread with teff and seeds!
Really? A chocolate smoothie with COURGETTE! No, I didn’t go crazy. This taste sooo good! The frozen courgette with cacao creates a milkshake-like drink that I often make for my husband and myself in the afternoon as an extra energy boost.
Time for some inspiration for what to put on the sandwich! Today I have prepared a goat cheese* but without the goat milk or the rennet. Fantastic on a sandwich just plain or with some topping like fresh onion, apple or cucumber. It also works perfect for browning in the oven, just like the “chevre chaude”.
Whether studying, working late hours or sitting at home having a good time, sometimes a sudden craving can overwhelm us all. A craving for something, almost anything. Something crunchy and something good that fits both tea and coffee. Something that you can eat without getting a bad conscience. Something that might be spelled crunchy muesli ball?
In Sweden, it is very common to prepare your own christmas candy. We gather with family and friends and make caramel, marzipan, gingerbread and chocolate for a whole day. We drink mulled wine, do small talks, cooking and trying not to finish all goodies. Finally you roll home with a full stomach and hopefully a bowl of homemade candy to enjoy for Christmas (if you didn’t eat it all during the making of…).
Autumn, bright colors and high air! Each season really has its charms. Today you get a simple recipe for a real power juice with fresh fennel and ginger. Maybe it even can defeat possible colds and other evil bacillaries that comes your way?
I love fennel! So much that I even eat it for breakfast every now and then … But today I made a yummy warm fennel gratin with almond feta instead. Simple and delicious!
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.
After a long vacation finally the book reviews are back on the blog. And oh, theres so many fun, good and inspiring cookbooks released since the summer! Today I have a review of a Swedish book called Baka vego and recipes for apple syrup and lemon curd.
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).